Category: side dish

Roasted Cauliflower

By , March 8, 2006 17:30

Who knew a boring food could be so much fun? This is the recipe that started it all. It’s as simple as it gets, healthy and delicious. What more do you want? I used to make cauliflower three or four times a year, now I make it two or three times a week. The most common way of preparing cauliflower is steaming it. Bland, bland, bland! I’ve sautéed cauliflower several times before with nothing notable to write about. Roasting is takes taste to a whole new level. Who knew cauliflower could be so crisp, fluffy and sweet?

Cauliflower - Whole

One head of cauliflower
¼ cup extra virgin olive oil
Coarse sea salt
Freshly ground black pepper
Dash of ground red cayenne pepper

Cauliflower - Sliced

Cauliflower - Cored

Heat oven to 475°. Wash and trim leaves and stem of the cauliflower. Chop entire head into ¼ inch pieces. Place in a large mixing bowl and drizzle on the olive oil. Season with salt, black pepper and red pepper. Stir well in the mixing bowl.

Cauliflower - Chopped

Cauliflower - pre-Seasoning

Spread the cauliflower evenly in a large casserole dish and place in the oven. Roast for fifteen minutes. Stir the pieces around so each side gets evenly browned. Stir again every five minutes. Usually this dish is done after 30 minutes. For me, the crispier the better!

Cauliflower - Mixed

Cauliflower - Finished

If you like this recipe, you can spice it up your own way the next time you make it. Try seasoning it with any sort of dried seasoning: oregano, Italian seasoning, thyme, rosemary … possibilities are endless.

I discovered this recipe when I was trying to cut back on starches. When the cauliflower prepared this way it takes on the texture of french fries. That’s why I like them crispy. Most of the time, the texture suits my french fry craving though the cauliflower tastes a whole lot better. Yankees suck!

Boston Baked Beans

By , March 7, 2006 16:41

Now that I’m living back in the Boston area, what better than to shell out some recipes that are regional favorites.  At first I thought, Clam Chowdah!!  Then, I thought, no way.  I’m not confident enough to attach my name to any home cooked clam chowder recipes just yet.  There are too many good places around the corner to get great chowder.  Why waste time at home?  Legal Sea Foods, Woodman’s and Newick’s are my favorites.

1 15-oz can crushed tomatoes in a thick puree
¼ cup packed dark brown sugar
1 ½ teaspoon Dijon mustard
½ teaspoon salt
2 19-oz cans of small white beans, rinsed and drained, about 4 cups
1 medium onion, cut crosswise into ¼-in thick slices
6 bacon slices

Heat oven to 400°.  Stir together tomatoes, brown sugar, mustard and salt in a bowl.  Gently stir in the beans and transfer to a 2-quart shallow baking dish.  Arrange onion slices in one layer over beans, then cover onion with the bacon.  Bake uncovered, until bacon is browned and beans have absorbed most of the liquid, about an hour and a half.