It’s mid January. And you’re probably still eating your vegetables, right?
A couple of months ago, I shared a killer-addictive recipe for roasted cauliflower. Who uses “killer-addictive” to describe cauliflower?
Someone who puts browned butter, prosciutto, and sage on cauliflower. That’s who.
Cauliflower is in the market now and the heads are abundant, cheap and the size of your head. There’s nothing wrong with raw cauliflower, especially if there’s a jar of homemade ranch or a bowl of hummus nearby. But there’s no reason to stop there.
You can do far worse things to a head of cauliflower than roasting it broccoli-style with garlic- and red pepper-infused oil, until the florets caramelize and start to crisp. Say, something like this:
But more on that later. Because to make that, you’ll need some of this:
Cauliflower roasted in garlic- and red pepper-infused oil.
1 large head cauliflower, cut into florets
3 Tbsp olive oil
2 cloves garlic, sliced or minced
Red pepper flakes
*To make this recipe Whole30 compliant, skip the cheese. But you know that already.
Preheat the oven to 400.
In a small sauce pan, heat the olive oil until hot over medium heat.
Add the garlic and cook for 3-5 minutes, until the edges begin to brown.
Swirl the pan occasionally. In the last minute, add the black pepper and red pepper flakes and turn off the heat.
Pile the cauliflower into the center of a large baking pan and drizzle the garlic oil over top.
Toss with two large spoons until distributed and spread cauliflower to an even layer.
Sprinkle with salt and bake for 20-25 minutes, until nicely browned.
We typically celebrate with our closest couple friends, a big spread of appetizers, and good wine. What more could a person ask for? And because you can’t take the country out of the girl, we’ll probably light a bunch of *^%# on fire. Outside the city limits, of course. Because no adult wants to start their 2014 with a firework citation shaming.
And in keeping with tradition, I’ll promptly swear off booze and carbs on New Year’s Day.
But until then? Carbs.
One of my contributions to the big New Year’s Eve munchies buffet is Loaded Hasselback Potato Bites – a one-bite (two if you’re on a first date… no… still just one ) miniature of the full-sized version.
And they couldn’t be any easier to make. Hasselback half a bag of tiny yukon potatoes. Bake. Slather in Private Selection Roasted Garlic & Herb butter. Sprinkle with your favorite baked potato toppings.
Try to resist the sweet siren song of the leftover buttery bites calling from the kitchen.
There’ll be plenty of time to shun carbs later.
Loaded Hasselback Potato Bites
Miniature hasselback potatoes loaded with your favorite baked potato toppings.
1 lb tiny yukon potatoes
Roasted Garlic & Herb Butter
Light sour cream
Shredded cheddar cheese
Sliced green onions
Preheat oven to 400.
Line a baking pan with foil.
Using a paring knife, make several cuts about 2/3 of the way through each potato and place the potatoes on the baking sheet.
Rub with olive oil and sprinkle with salt.
Bake for ~20 minutes, until potatoes are tender.
Slather with copious amounts of Roasted Garlic & Herb Butter.
Let cool 10 minutes and then top with your favorite loaded baked potato toppings.
Let me tell you about the Thanksgiving Side Dish That Wasn’t.
No matter how many times you’ve hosted or cooked for 279 people at your house for a party or a holiday dinner, you aren’t immune from forgetting something. Realizing that the bag of ice you bought is now nothing more than a puddle underneath the shopping cart in the HEB parking lot is always my favorite.
Or the 2 boxes of cream cheese that slipped out of the bag and under the passenger seat when you had to slam on your brakes to avoid fusing your car with the car of a clueless driver because – SERIOUSLY, THE WET STUFF IS RAIN AND IT DOES SOMETIMES FALL FROM THE SKY IN TEXAS.
This year, that something was the cauliflower.
It was going to be slow-roasted in the oven until the bottoms caramelized and the very tips of the florets turned brown and crunchy. It was going to be tossed in a straight-from-heaven browned butter cooked with fresh sage – ’tis the Season, SAGE IN EVERYTHING! – and thin strips of prosciutto. It was going to be topped with some fresh grated Parmesan before passed around the table.
And every bite topped with those crispy bits of sage leaves and prosciutto was going to be met with oohs and aahs and mmms and rmgphrmnhgphs.
Instead, the cauliflower was left in the barren vegetable drawer in the fridge. Which worked out fabulously because when we got back from Thanksgiving #2 in northeast Texas, it was the only food left in the house.
The Thanksgiving Side Dish That Wasn’t turned into The More For Us Sunday Dinner.
Roasted Cauliflower with Sage Brown Butter & Prosciutto
Toss roasted, caramelized cauliflower with browned butter flavored with fresh sage and prosciutto for a quick but impressive veggie side dish.
2 heads cauliflower, cut into small florets
4 Tbsp butter
4 sage leaves, thinly sliced
4 slices prosciutto, thinly sliced
Grated Parmesan, for serving
Preheat oven to 400.
Lightly grease 2 large baking pans with olive oil and divide the cauliflower between pans, spreading out into a single layer (or just bake half at a time, if you're short a baking sheet).
Lightly brush or spray with olive oil and roast for 30 minutes, until nicely browned.
In a small sauce pan, heat the butter over medium heat until it begins to brown.
Scrape the browned bits off the bottom of the pan, add the sage leaves and prosciutto.
The mixture will bubble up - swirl, remove from heat, and let sit for 2-3 minutes.
Transfer the cauliflower to a large serving platter - or onto a single baking sheet - and drizzle with the sage butter. Toss to coat.
Season with additional salt and pepper and serve topped with grated parmesan.