Category: roasted

Parmesan Roasted Cauliflower with Thyme

I cook with cauliflower so much that I finally looked up its health benefits, just so I could mentally pat myself on the back for making good eating decisions. So here you go: it’s a great source of fiber, vitamin C, provides anti-inflammatory and antioxidant benefits, and on top of all of that, it’s basically the tofu of vegetables since you can make it taste like just about anything. This was a really quick and tasty side dish, the onions make it a little more hearty, the thyme adds some dimension, plus: parmesan. Enjoy.

PARMESAN-ROASTED CAULIFLOWER WITH THYME
– 1 head cauliflower, cut into slices and florets
– 1 onion, sliced
– 4 sprigs thyme
– 6 garlic cloves, skin still on
– 3 tbsp. EVOO
– fresh parmesan
– Kosher salt & pepper

1. Preheat the oven to 400.

2. Slice the cauliflower into pieces and florets, add to a big bowl.

 
3. Do the same with the onion, then add the garlic cloves (these will roast and be amazing) and the thyme.


4. Add the EVOO, kosher salt & pepper. Shake everything up so that the cauliflower and onions are coated. Continue reading “Parmesan Roasted Cauliflower with Thyme”

Roasted Asparagus with Lemon

Is there any vegetable that roasting won’t make delicious?? Asparagus is great, but roasting it and adding a bit of lemon takes it to a whole other level. This is one of the quickest, tastiest side dishes you can make.  I would eat this for a snack.

ROASTED ASPARAGUS WITH LEMON (serves 2-4) 
– 1 lb. asparagus, ends trimmed – get thicker spears, if you can – these will hold up better during roasting
– zest of 1 lemon
– 1 tsp. kosher salt, or more to taste (kosher is best here, or any other larger-grain salt)
– couple of grinds fresh black pepper
– 2 tbsp. EVOO
– squeeze of lemon juice, for topping

1. Preheat oven to 425.

2. Trim the asparagus – you can kind of just bend them towards the bottom, and the “woodsy” part should snap off naturally.

3. In a large ziplock bag, combine the EVOO, lemon zest, and half of the salt & pepper.

4. Add asparagus spears to the bag, zip it, and roll the spears around inside the bag so they get covered with everything.

5. Add asparagus to a roasting pan in a single layer.  Top with the remaining kosher salt & pepper.

6. Roast for approx. 10 minutes, shaking the pan about halfway through to get them to roll around a bit and get all sides cooking.
7. Remove from the oven, squeeze a little lemon over them, and serve.

— Also, check out what some of my girlfriends and I did last night!  Indigo dyeing!!!  This was so much fun, and we got pretty creative, and I felt like I was back in summer camp, which was awesome.  There are some seriously talented people out there who do this “Shibori dyeing” (to clarify, we are not those people) – check out this blog for a little tutorial:  http://honestlywtf.com/diy/shibori-diy/  
After you dip these, even though the end color is indigo, the pieces come out kind of an acid green. So weird.
Some of our masterpieces!!  This was such a fun, and funny, craft project. Definitely worth the blue-stained fingernails today!