Roasted Cauliflower — A Holiday Side

Roasted cauliflower just makes everything better! But don’t take my word for it. Check out this simple recipe with only 4 ingredients.

It’s one of my favorites and a go-to for any everyday meal; not too mention for your holiday dining. It’s the perfect side dish!

Here’s your recipe.

Ingredients

4C of cauliflower florets, w/ 1-2” stem
1⁄4-1/2 C extra virgin olive oil
3tsp of kosher salt
1 1/2tsp of freshly ground pepper

Process

Preheat oven 350°

Rinse, clean and gently dry the cauliflower. In a large bowl, toss cauliflower with a 1⁄4 C of olive oil. If broccoli seems dry drizzle a little more until florets are moist.

Sprinkle the salt and pepper over the florets. Mix thoroughly.

Evenly distribute cauliflower florets on a baking sheet.

Pop into oven, middle shelf center.

Roast florets for 30 to 45 minutes or until vegetables are soft and caramelized. Take out of oven and cool. Arrange florets on a plate and serve.

Cauliflower can be stored refrigerated for up to 3 days. Yields 4 side servings.

Green Beans & Prosciutto Thanksgiving Side

This recipe is a Thanksgiving twist on green bean casserole; Green Beans & Prosciutto. My sister, Emily, introduced it to our family as a healthy alternative.

I was asked to re-publish it for your holiday table. It’s quick using simple techniques. And, as we say in our family, “It’s a keeper!” 

Here’s your recipe.

Ingredients

2 tsp extra virgin olive oil
4 very thin slices of prosciutto, julienne
1 of each: red, yellow, and orange bell peppers, sliced, seeded & julienne 
2 lbs. fresh green beans, blanched
1 - 2 Tbs pure maple syrup
Salt and pepper to taste
1/4 C pecans, rough chop & toasted

Process

Place a large sauté pan over medium high heat. Add olive oil and prosciutto and sauté until soft but not crisp. Remove from pan and place on paper towel to drain. Add peppers and sauté until just barely soft.

Add the beans and prosciutto to the peppers and sauté until heated through, season with salt and pepper to taste. Drizzle maple syrup to taste. Toss all ingredients together.

Place on serving plate and garnish with toasted pecans. Serve. Yields up to 8 side servings.

Pearls in Your Mouth: Mediterranean Couscous Salad

My Mediterranean Couscous Salad is a crowd pleaser!

When I first stared making it, with Israeli or pearl couscous, years ago it was very hard to find in the mainstream market. Now all you have to do is meander to the pasta and rice aisle and you’ll find it. You cook it just like pasta.  

Add a few fresh herbs and veggies along with some briny olives and tart vinaigrette, you’ll have yourself a super side dish. Here’s the recipe.

Ingredients

2 C pearl couscous (another name is Israeli Couscous)
¼ C chopped fresh flat-leaf parsley
¼ C chopped fresh mint leaves
¼ C chopped fresh basil leaves
½ C Calamata olives, pitted & sliced lengthwise
¼ C red bell pepper, minced
½ C green onion, thinly sliced
Zest of one medium lemon 

Process

Bring one quart of water to a boil in a 3-quart, heavy saucepan.

Stir in couscous and simmer, uncovered, up to 10 minutes or until couscous is al dente (cooks just like pasta).

Drain couscous and transfer to medium bowl.

Pour ½ of vinaigrette (see recipe below) over warm couscous and stir to incorporate. Add parsley, mint, basil, bell pepper, olives, green onion and zest. Mix thoroughly.

Taste for flavor and texture. Add more vinaigrette if too dry. Add more salt and pepper for seasoning if necessary.

Serve. Yields 6-8 side servings. *Refrigerator storage for up to one week in a tightly sealed container.

Vinaigrette

1/4C fresh squeezed lemon juice
½ C extra virgin olive oil
1 tsp kosher salt
½ tsp fresh ground black pepper

Place all ingredients into a container and tightly seal. Shake vigorously until all ingredients emulsify (combine).

Curried Yellow Squash Sauté

Yellow squash is of the summer season. In fact, it is also known by its season, summer squash. So why would I offer you a summer ingredient as we embark on Fall?

First, it is available in the market. Second, I’m going to kick it up by adding a warming spice, yellow curry powder.

Yellow curry powder is made of some of the world’s most extraordinary spices and aromatics including but not excluding, cumin, coriander, turmeric, fenugreek, garlic salt, bay leaf, lemongrass, cayenne, pepper, ginger, mace and cinnamon.

Yellow squash dusted with a bit of yellow curry powder is, quite frankly, a pair made in heaven. A pairing that provides a bit warmth for cool Fall days. Try it for yourself. Here’s the recipe.

Ingredients

1 lb fresh yellow squash
1 tsp yellow curry powder
¾ tsp kosher salt
¼ tsp fresh ground pepper
3 tsp extra virgin olive oil

Process

Cut stem and bottom off each squash.
Peel squash.
Slice squash into ¼” to ½” medallions and set aside.
In a medium bowl mix curry powder, salt, pepper and olive oil.
Place sliced squash into bowl with curry mixture.
Stir gently so that curry mixture coats both side of each piece of squash.
Heat a large skillet over high heat.
Add the squash and sauté for up to 1 minute.
Shake pan to move squash around.
Reduce heat to medium and sauté for up to 3 minutes or until squash is tender.
(Watch squash while cooking and gently stir as necessary.)

Take off heat, place on a platter and serve immediately. Yields 4-6 side servings. *Can be eaten at room temperature

A Fall Side Dish Foil = Asian Slaw with Sesame Seeds

Fall has arrived in Austin, TX. As such, I’m starting to think about rich, warming braised and roasted meats and all the yummy sides to go along with them. Hence, this is a recipe for Asian Slaw with Sesame Seeds.

This side is what we call a foil; a contrast in flavors, which in turn enhances its’ mate. In basic form it is just a cabbage salad. With the addition of cilantro, Asian seasoned rice vinegar and sesame seeds, however, it adds that fresh and tart bite giving it distinction.

Here’s the recipe.

Ingredients

3C of package slaw mix
1/4C rough chopped cilantro
1/2C red bell pepper, julienned
1/4C green onion, thinly sliced
1 tsp white/hulled sesame seeds
1 tsp black sesame seeds
Vinaigrette
1/4C seasoned rice vinegar
1/2C extra virgin olive oil
1/4 tsp kosher salt
1/8 tsp of fresh ground pepper

Process

In a medium bowl place slaw, cilantro, bell pepper and onion. Mix gently and set aside. In a Mason jar place all vinaigrette ingredients and cover tightly with lid.
Shake vigorously to incorporate all liquids together. Pour half of vinaigrette on slaw and mix, coating all ingredients. Add more if necessary and to taste.
Cover bowl tightly and place in refrigerator for up to 1 hour to overnight.

Serving

With a slotted spoon, spoon slaw from bowl to a decorative platter and serve. Yields 6 side servings.

*May be stored in refrigerator for up to one week.