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Roasted coulflower With parmesan

May 6, 2024 by Lee Hersh Leave a Comment

Roasted coulflower With parmesan

Craving a crispy and caramelized side dish in 40 minutes or less? Look no further than this easy Roasted Cauliflower recipe – perfect for busy weeknights!

While childhood me might have enjoyed cauliflower drowning in Velveeta cheese, roasting it brings out its true potential: crispy edges and tender insides.

While Velveeta remains a nostalgic holiday indulgence, for everyday roasting, lemon and Parmesan cheese create a light, clean flavor that complements the natural sweetness and caramelization brought out by high heat in cauliflower.

Roasted cauliflower is my all-time favorite veggie side – love it with roast chicken, baked salmon, roast lamb, grilled pork chops, even New York strip steaks, and it’s just as delicious prepped for lunches in bowls or salads – you just can’t go wrong!

Ingredients notes

Cauliflower:When selecting your cauliflower, choose a bright off-white head that’s firm and heavy, with no brown discoloration, and cut the florets into uniform pieces for even cooking.
Lemon:For the brightest lemon flavor, zest about 1 teaspoon from the lemon before squeezing, then add the zest to the juice.
Parmesan:In place of Romano, any hard, aged cheese like Parmesan, grated Asiago, pecorino, or another variety will work well.

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Step-by-step instructions for Roasted coulflower With parmesan

1.For easy cleanup, line a large rimmed baking pan with foil while preheating your oven to 400 degrees and adjusting an oven rack to the middle position. Then, in a large bowl, toss cauliflower with extra virgin olive oil, garlic, lemon juice, and salt and pepper (at least ½ teaspoon salt and ¼ teaspoon pepper, but feel free to add more to your taste).

2.Arrange the cut sides (flat sides) of your vegetables down on a prepared baking sheet and roast for 35 to 40 minutes, or until tender-crisp and browned around the edges.

3.Take the dish out of the oven, sprinkle with Parmesan cheese, toss to coat everything, then return it to bake until the cheese melts, about 1 to 2 minutes more.

Recipe tips and variations

Yield: This recipe approximately makes 8 servings.
Storage: Store leftovers in an airtight container for up to 4 to 5 days.
Make ahead: You can chop the cauliflower up to 3 days ahead of time, then store it covered in the refrigerator until ready to roast.
High temperature method: While I love roasting every vegetable at 400 degrees and simply adjusting the baking time based on doneness cues, remember the “Fahrenheit 451” rule: just like books burn at 451 degrees, so does parchment paper!
Crowd control: Even though crowded vegetables steam each other preventing them from getting toasty, it’s the direct contact with the hot baking sheet that gives your roasted broccoli those brown, crunchy bits.
Fresh herbs: For the best flavor, toss your broccoli with sturdy herbs like thyme or rosemary before roasting, and add tender herbs like parsley, basil, or chives after roasting.
More coulflower ideas:Unleash your cauliflower skills by learning how to cut it, blanch it, and transform it into delicious rice!
Coulflower Gratin: With its creamy garlic Alfredo sauce that turns even picky eaters into veggie fans, this easy vegetable casserole is a sure winner.
Buffalo dip: Craving a spicy twist on wings? Whip up this hot, cheesy, and delicious 10-minute Cauliflower Buffalo Dip – a vegetarian take on the classic!
Leftovers: Give your leftovers a second life: reheat them as a cheesy side or enjoy them cold in a salad with greens, quinoa, eggs, raisins, and a red wine vinaigrette.

This easy Roasted Cauliflower recipe delivers crispy, caramelized florets in 40 minutes or less, making it a perfect and delicious weeknight side dish.

Frequently Asked Questions Answers

what is my rosted cauliflower mushy?

Crowded vegetables create steam which leads to mush; Give your veggies some breathing room! Also, any surface directly in contact with the baking sheet leads to those brown, crunchy bits.

Are you roast frozen cauliflower?

For perfectly crispy roasted cauliflower, skip thawing and toss those frozen florets straight from the bag into a hot 450°F oven – the key is to avoid them softening up first!

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Roasted coulflower

Author: Lee Hersh
Total Time: 40 minutes
Yield: 1-2 1x

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Description

This easy Roasted Cauliflower recipe delivers crispy, caramelized florets in 40 minutes or less, making it a perfect and delicious weeknight side dish.

Ingredients

Scale

2 pounds cauliflower florets
1/4 cup olive oil
4 cloves garlic minced
2 tablespoons fresh lemon juice from 1 lemon
Salt and freshly ground black pepper
1/4 cup shredded Parmesan cheese

Instructions

For easy cleanup, line a large rimmed baking sheet with foil and preheat the oven to 400 degrees with a rack in the middle position.
In a large bowl, toss cauliflower with olive oil, garlic, lemon juice, and salt and pepper (I usually go for at least ½ teaspoon salt and ¼ teaspoon pepper, but sometimes add a little more).
Transfer the cauliflower mixture to the prepared baking sheet and roast for 35 to 40 minutes, or until the florets are tender-crisp and browned around the edges.
Briefly remove the roasted cauliflower from the oven, sprinkle with Parmesan cheese and toss to coat, then return it to bake for 1-2 more minutes until the cheese is melted and bubbly.

Notes

Cauliflower:Choose a cauliflower head that’s bright off-white, firm, and heavy, with no brown spots or mushy patches, then cut its florets into uniform pieces for even cooking.
Lemon:For a brighter citrus flavor, zest 1 teaspoon from the lemon before juicing and add it along with the lemon juice.
Parmesan:In place of Romano, any hard, aged cheese like Parmesan, grated Asiago, pecorino, or Romano will work well.
Yield: This recipe approximately makes 8 servings.
Storage: Store leftovers in an airtight container for up to 4 to 5 days.

Prep Time: 5 minutes
Cook Time: 35 minutes
Category: Side dish
Cuisine: American

Nutrition

Serving Size: 1 cup each
Calories: 105 kcal
Sugar: 2g
Sodium: 82mg
Fat: 8g
Saturated Fat: 2g
Carbohydrates: 7g
Fiber: 2g
Protein: 3g
Cholesterol: 3mg

IZY’S CHOCOLATE CHIP AMARETTO TORTE

May 5, 2024 by Lee Hersh Leave a Comment

IZY’S CHOCOLATE CHIP AMARETTO TORTE

This weekend, all I really wanted to do was bake. The weather was becoming more disappointing by the minute and I was in a particularly domesticated mood. Since, the summer holiday break from university had commenced I also had the perfect opportunity to finally rifle through the extensive stack of cookbooks I had accumulated in the last couple of months.

I had been waiting for the ideal opportunity to cook from the Top with Cinnamon cookbook as I had been a fan of Izy’s blog for a while, due to her beautifully moody photography, youthful perspective and always delicious recipes that leave me ravenously hungry after each visit.

As I thumbed through each page of the book, deciding against all the delectable and exciting baked goods I can see myself creating, I stopped upon this Chocolate Chip and Amaretto Torte.

This was actually was the first recipe I landed upon when I opened the cookbook and as I continued to flick through the numerous pages – it was the recipe I returned too. It’s intricate and delicate presentation had gained my undivided attention.

Chocolate Chip and Amaretto torte is a recipe of perfect proportions, with almost every ingredient measured at ½ a cup – making it the ideal treat for when you are craving something simple yet deliriously delicious.

It has a distinct and intense almond flavour due to the almond meal, crushed Amaretti biscuits and almond liqueur. The torte is also punctuated by slightly melted dark chocolate chips, which when combined with the almond base forms a delectable and textural crunch. With a generous sprinkling of icing sugar, the torte is complete.

Izy’s Chocolate Chip and Amaretto Torte is presented with an intricate laced icing sugar pattern, making it not only delicious when eaten but visually stunning too. This torte was (too) quickly devoured in my household… and I have no doubt it will be enjoyed just as much by you in yours.

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STONE FRUIT BRIOCHE TARTLETS

May 5, 2024 by Lee Hersh Leave a Comment

STONE FRUIT BRIOCHE TARTLETS

Often the process of cooking, adds to the pleasure of eating. And I think that these Stone Fruit Brioche Tartlets are case in point. For this recipe, I spent time at the farmers market, hand-picking my ingredients fresh from baskets.

Sadly, I never have had the satisfaction of picking produce that I worked for, nurtured or hand-reared from the earth. Food of my own, grown by my own hands. Nor too, have I had the luxury to live on my own countryside property, where wild berries poke seductively out of bushes or where succulent stone fruits hang loosely from branches.

I’ve only ever grown a few potted herbs (poorly). This though, does not stop my green thumb from yearning for a countryside garden. A garden where berries can be picked and over-ripe fruit can be harvested… where I can grow then eat my own seasonal produce.

Whilst my dreams of a country lifestyle are yet to be fulfilled, for now, I must be contented with purchasing my fruit as they appear from the markets. Regardless that my fingers never touched branches or dusted away the last remains of soil, I did hand-pick these stone fruit and I hand-picked them with care.

Stone Fruit Brioche Tartlets are small, delicious and luxury treats. They are utterly delicious, require only basic ingredients and are a splendid way to use up a glut of over-ripe fruit. For the tartlet base, I used my favourite brioche dough. I always have the ingredients for this dough on hand, so I’m ready to bake whenever the mood takes me. It’s a very comforting thought.

Anybody can make these tartlets, they are so simple… and you can add all kinds of yummy and fruity toppings that take your fancy. I used succulent plums, over-ripe apricots, sweet nectarines, peaches and tart black cherries. Though, you could use white peaches or apples. Pears or raspberries would be quite nice too.

Sweet or tart, these Stone Fruit Brioche Tartlets make you remember why fresh produce is best. Serve them with a sprinkle of icing sugar and home-made vanilla bean ice cream. They are just too good.

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marinated summer vegetable relish

May 4, 2024 by Lee Hersh Leave a Comment

marinated summer vegetable relish

Make a delicious Chow Chow, marinated vegetable relish, out of your summer vegetables. It is perfect for vegetarian, vegan, gluten free, low calorie and low fat diets.

Towards the end of last summer, one of my neighbors brought me a bonanza of summer vegetables from her Brother’s garden. Oh, it was the best gift someone ever gave me. There were a large amount of delicious, ripe veggies just crying to be eaten. There were so many I wasn’t sure how we would get through them all before they went bad. So I set about making something that would stretch out their life a little.

Since we live in the South, Chow Chow came to mind. It was on all the restaurant menus last year and since I have a sweet spot for marinated vegetables I decided to give it a try. Man, oh man, I did not have to worry about all these veggies going bad. The Chow Chow was so good, I was throwing it on everything; sandwiches, salads, fish, chicken, eggs. It did not last long.

So Chow Chow is simply a marinated vegetable relish that is on the tangy side. Every region probably has it’s own name for it. It is definitely not a new dish. People have been doing this for hundreds of years to preserve their veggies. It was absolutely, positively worth making. You can use any mix of vegetables which you want. I used the glorious vegetables that my neighbor brought us. The bag was filled with cucumbers, eggplant, tomatoes, peppers and onions. I threw them all in. I usually don’t like green peppers but I did enjoy them in this tangy, slightly sweet concoction.

As for the spices, I used my favorite, fennel seed. Mustard seed is pretty traditional so I threw some of that in too. I added a jalapeno just for my husband who thinks every food should have some spice to it. Now the only hard part of this is the wait time. You have to let these delectable vegetables sit and stew in the pickling liquid. Four hours is OK but overnight is better. Believe me, this little jar of vegetable goodness will be taunting you. Walk away from the frig and everything will be OK.

If you are lucky enough to have a bounty of summer vegetables, try making Chow Chow. It is so versatile and will go with anything, even on a spoon! It is delicious as a dip too. I’m thinking it would make a delicious muffuletta sandwich too. Hopefully our little garden will provide me with a bounty of vegetables of my own to make this again. If not, I’m hitting the grocery store. I cannot be without my Chow Chow.

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SLOW COOKER GREEK CORNISH HENS

May 3, 2024 by Lee Hersh Leave a Comment

Slow Cooker Greek Cornish Hens is perfect for Easter dinner. Put all the ingredients in and let the slow cooker do all the work. Enjoy a taste of Greece for dinner.

Can you smell the lovely fragrance of oregano, fennel, thyme and Pernod wafting through the air? That is my Slow Cooker Greek Cornish Hens cooking. The aroma is intoxicating and makes your mouth water in anticipation of the first bite. Oh what a first bite it is. The succulent taste of the Cornish hens will transport you to the beauty and history of Greece. You will feel like you are upon a yacht in the Mediterranean Ocean lazily sailing down the vibrant blue ocean. The water is so clear you can see all the way down to the gorgeous sand. Perhaps the sun is setting into a blaze of red and orange glory. As you near one of the Greek Islands, you can smell the wild herbs and vegetables growing. You can see the goats grazing on the green, green grass. No wonder food tastes better here with the clean air and perfect sun.

If you are thinking, Cornish hens are not enough meat for me, this recipe can easily be adapted to roasting a chicken in the oven. (See the modification at the end of the recipe) While my in-laws were visiting, I made a roasted chicken with the same ingredients but modified the liquid to make a paste. It turned out beautifully and was just as tasty as these cute little Cornish hens.

Either option would work perfectly for Easter along with my Orzo with Artichoke Lemon Pesto. The Pernod, an anise flavored liquor, is a specialty item that you may not have. You can substitute white wine for it. The fennel seed in the recipe will help to give the recipe a little bit of that anise flavor. I use to hate the taste of anise but I have come to really appreciate it when mild in flavor. This is a perfect place to provide a little boost of flavor without the overpowering flavor of black licorice.

We can’t talk about poultry without talking about leftovers. After all why make a big bird or a few small ones if you don’t have leftovers for a chicken sandwich the next day. This recipe will make the perfect chicken salad. I didn’t need to add any fresh herbs or flavorings. The meat itself is so flavorful and moist. Transport your family and yourself to Greece for Easter without anything more than a bite of my Slow Cooker Greek Cornish Hens. (or chicken)

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SLOW COOKER GREEK CORNISH HENS

Author: Lee Hersh
Total Time: 4 hours 10 minutes

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Ingredients

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Instructions

In a small bowl, combine salt, thyme, oregano, fennel and pepper.
Dry off the Cornish hens with paper towels. Sprinkle spice mixture over the hens and in the cavities.
Place one slice of lemon into each cavity.
Place hens in a slow cooker and place 2 slices of lemon on each hen.
Pour Pernod and orange juice around the outside of the hens.
Cook on low for 4 hours. Place hens on a cutting board and cover with foil. Let sit for 5 minutes.

Notes

*To make a roasted chicken instead:

Preheat oven to 425°. Combine the spices as above but add in 1 tbsp. Pernod and 1 tbsp. orange juice. I butterflied my chicken but you don’t have to. It will cook faster. Stick your index finger under the skin of the breast and carefully move back and forth to detach the skin from the breast. Continue to move your finger down to detach the skin from the thigh and drumstick. Push spice paste under the skin and work it down to the drumstick. Make sure to cover the chicken completely. Use any leftover paste to rub on top of the skin and under the chicken. Place chicken on a rack placed on top of a baking sheet. Roast for about an hour or until chicken breast has reached 165°.

Prep Time: 10 minutes
Cook Time: 4 hours

healthy tuscan seafood stew

April 30, 2024 by Lee Hersh Leave a Comment

This healthy tuscan seafood stew is perfect for dinner or a special occasion filled with fresh clams, shrimp and fish.

Making this healthy Tuscan Seafood Stew was so fun for me. I joined with 11 other bloggers to bring to you a Feast of Seven Fishes. Feast of Seven Fishes is an Italian meal served on Christmas Eve to celebrate with friends and family. Even though the number seven is in the title, the meal can actually have many different number of courses, but they are all seafood. I am bringing you the soup or stew course. Even though I am calling this dish a stew, I would say it is somewhere in between a soup or stew. A seafood stew has to have lots of delicious, aromatic broth to dip bread in. In my mind it is an absolute necessity.

While seafood can often be expensive, this dish was actually considered more of a peasant dish. Fish mongers would make a stew out of leftover bits of seafood. Since I don’t have a lot of leftover bits of seafood lying around, I headed to my grocery store. I wanted a firm white fish and chose cod as it was on sale. Both clams and mussels are very inexpensive. If you can find both, use them. My grocery store only had clams. I also bought shrimp and just a few scallops. Scallops are quite pricey, but I absolutely adore them. They were my splurge item. You can add whatever seafood is on sale.

Be sure to visit my fellow bloggers to see the glorious recipes for the rest of the meal. You do not have to be Italian to enjoy this seafood feast.
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