Veggies & Starches

Roasted Cauliflower with Sage Browned Butter

by Shawnda on December 1, 2013

in Cauliflower,Christmas,Sides,Thanksgiving,Veggies & Starches

Roasted Cauliflower with Sage Browned Butter and Prosciutto

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.

Roasted Cauliflower with Sage Browned Butter and Prosciutto

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.

Roasted Cauliflower with Sage Browned Butter and Prosciutto

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.

Ingredients

  • Olive oil
  • 2 heads cauliflower, cut into small florets
  • Salt
  • Pepper
  • 4 Tbsp butter
  • 4 sage leaves, thinly sliced
  • 4 slices prosciutto, thinly sliced
  • Grated Parmesan, for serving

Instructions

  1. Preheat oven to 400.
  2. 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).
  3. Lightly brush or spray with olive oil and roast for 30 minutes, until nicely browned.
  4. In a small sauce pan, heat the butter over medium heat until it begins to brown.
  5. Scrape the browned bits off the bottom of the pan, add the sage leaves and prosciutto.
  6. The mixture will bubble up - swirl, remove from heat, and let sit for 2-3 minutes.
  7. Transfer the cauliflower to a large serving platter - or onto a single baking sheet - and drizzle with the sage butter. Toss to coat.
  8. Season with additional salt and pepper and serve topped with grated parmesan.

Notes

Yields: Servings vary - it will go fast!

Source: Confections of a Foodie Bride

Estimated time: 45 minutes

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Garlic & Orange Roasted Green Beans

I’m pretty good at a handful of things. And throwing a bunch of green beans seeds into the dirt and mostly remembering to water them when Mother Nature won’t is near the top.

This is the barely-a-recipe recipe that we’ve been using to put a dent in the 2-pounds-a-week green beans that have been coming out of the garden this spring.

Garlic & Orange Roasted Green Beans

It’s the best kind of barely-a-recipe recipe, too. Drizzle, shake bake, eat. There’s nothing complicated or fancy or lengthy about it.

So it’s a whole lot like this post, only with more dirty dishes. And slightly less shaking.

Garlic & Orange Roasted Green Beans

Make the most of your green bean crop by roasting them with citrus and garlic.

Ingredients

  • ~ 1 lb fresh green beans, trimmed
  • 2 cloves garlic, minced
  • Olive oil
  • Juice of 1 small orange
  • Soy sauce or coconut aminos
  • Salt

Instructions

  1. Preheat the oven to 400.
  2. Place the green beans on a baking sheet (line it with foil first if you didn't forget that you were out so you didn't buy any this week).
  3. Drizzle with olive oil, add the minced garlic and a pinch of salt and then shake to coat and mix.
  4. Drizzle the orange juice and a few dashes of soy sauce (or coconut aminos) over top.
  5. Bake for 10 minutes, shake the pan or toss with tongs, and then bake for another 5-10, until the beans begin to caramelize.
  6. Remove from oven and at least TRY not to eat them ALL straight from the pan.

Notes

Yields: 4-6 servings

Source: Confections of a Foodie Bride

Estimated time: 20 minutes

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BBQ Pulled Chicken Stuffed Baked Sweet Potato

We’ve eaten some pretty good stuff over the last almost three Whole30 weeks (hello, fire-sale King Crab legs!) but our favorite meal (besides the crab) has been this a baked sweet potato half topped with barbecue “pulled” chicken, served along side something green.

And not just because it’s an incredibly budget-friendly meal… but that helped, because I totally end-of-the-world hoarded me some crab legs last week. It’s delicious, insanely filling, and we haven’t minded eating it for lunch and dinner several times.

Jason, he’s a barbecue sauce junkie. You know how you use sriracha? How 6-year olds use ketchup? And how I use ranch? That’s how he uses barbecue sauce. And because his favorite sauce is thick and wonderfully overloaded with way too much brown sugar and molasses, he hasn’t eaten any of it lately.

Now, don’t get me wrong. The Whole30-approved barbecue sauce that I made isn’t the barbecue sauce we’re used to. I thought I was going to have to toss the whole batch at first but it was much better the next day. I’ve since discovered if you add a few dates to simmer in the sauce and then blend it in the blender, it’s even fine the first day.

And if you’re not Whole30-ing it up, just use your favorite barbecue sauce.

BBQ Chicken Stuffed Baked Sweet Potatoes

Tangy pulled barbecue chicken tops a baked sweet potato.

Ingredients

  • 1 medium sweet potato, halved
  • Olive or coconut oil
  • 1 chicken breast, cooked and shredded
  • Green onions, for serving
  • Chopped red onions, for serving
  • For the barbecue sauce
  • 1 Tbsp olive oil
  • 3 cloves minced garlic
  • 15 oz can tomato sauce (or tomato puree - it is thicker and reduces cooking time)
  • 3-5 small dates
  • 1/2 cup unsweetened apple sauce (the individual cups are perfectly portioned)
  • 1/4 cup cider vinegar
  • 1/4 cup coconut aminos
  • 1 Tbsp creole mustard
  • 1 tsp Tobasco
  • 2 tsp chili powder (I used half chipotle, half regular)
  • 1 tsp paprika

Instructions

  1. Preheat the oven to 425.
  2. Lightly brush oil over the cut halves of the potatoes and bake 30-35 minutes, until fork tender.
  3. While the potatoes are baking, heat oil in a medium saucepan over medium heat.
  4. Cook garlic just until it begins to brown.
  5. Add tomato sauce, dates, apple sauce, vinegar, coconut aminos, stirring to combine.
  6. Whisk in the mustard, tobasco, chili powder, paprika, and cloves.
  7. Bring to a boil, reduce to a simmer, and cook for ~30 minutes (10-15 if using tomato puree).
  8. Transfer the dates and about half the sauce to a blender and blend until smooth, then return to the pan and stir.
  9. Will keep at least a week in a jar in the fridge.
  10. Toss the shredded chicken with a few generous spoonfuls of sauce.
  11. Serve the chicken on top of the sweet potato halves, with additional sauce, red onions, and green onions.

Notes

Yields: 2 servings

Source: Confections of a Foodie Bride; sauce adapted from It Starts With Food

Estimated time: 45 minutes

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Spinach and Quinoa Salad with Goat Cheese and Pine Nuts

We now have a 3 year old! A 3 year old who eats things like quinoa, kiwi, prosciutto, and even a bite of sushi now and then. The crazy thing is that I can distinctly remember the first time I tried each of those foods – because I was far, far older than 3. But the small town I grew up in didn’t have fancy grocery stores that carried “fancy” foods – and on the occasion that they did, they most definitely wouldn’t have fit into our family’s small budget.

Growing up, vegetables that didn’t come from our garden came from a can, which means I also can remember the first time I had fresh broccoli (with ranch dip!) and cauliflower (with ranch dip!) and even fresh spinach. And even better than ranch dip? The spinach was in salad-form, coated in the late 90’s-early 2000’s trendy warm bacon dressing.

I immediately came home to recreate that magical, fancy salad for my family… only I didn’t wash the spinach well enough so I served my family a huge bowl of gritty spinach salad with warm bacon dressing. True story. One I have yet to live down. (Is that spinach? Did you wash it this time? IT WAS OVER 15 YEARS AGO!)

Spinach and Quinoa Salad with Goat Cheese and Pine Nuts

And occasionally, I have this dream where I’m catering some gigantic, super special event and I realized that I forgot to wash the spinach that the President (or the Queen or Peyton Manning – the really important people) is about to eat. Another true story.

Spinach and Quinoa Salad with Goat Cheese and Pine Nuts

My to-be sister-in-law brought this salad to a family get-together a couple of years ago and it has been one of my favorites ever since. It’s fresh spinach (triple-washed at the farm and then washed again at home!), quinoa (cooked and then chilled – so plan ahead), toasted pine nuts, and crumbled goat cheese tossed in a simple vinaigrette.

It’s as easy to make as it is to go back for seconds.

Spinach and Quinoa Salad with Goat Cheese

An easy salad with fresh spinach, quinoa, goat cheese, and pine nuts tossed in a simple vinaigrette.

Ingredients

  • For the salad
  • 1 cup uncooked quinoa
  • 1/4 cup pine nuts
  • 3 oz fresh baby spinach, chopped (half a bag or clam shell)
  • 4 oz goat cheese (about 1/3 of a log)
  • For the dressing
  • Juice of 1 lemon
  • 2 Tbsp finely chopped shallot
  • 1 Tbsp spicy brown or dijon mustard (I use Creole)
  • 1/3 cup olive oil
  • Salt
  • Pepper

Instructions

  1. Cook quinoa in water according to package directions.
  2. Spread the cooked quinoa on a plate or other shallow dish and refrigerate until completely cool, stirring once or twice if you're in a hurry.
  3. In a small skillet over medium heat, toast the pine nuts ~2 minutes and then shake the pan and heat for another minute.
  4. Transfer to a small plate and let cool.
  5. In a large bowl, add the chopped spinach, cold quinoa (it must be cold so it doesn't wilt the spinach), crumbled goat cheese, and cooled pine nuts.
  6. In a small bowl, whisk together the lemon juice, shallot, and mustard.
  7. Slowly stream in the olive oil while whisking and add a pinch of salt and pepper to taste.
  8. Before serving, toss the dressing with the salad and serve.
  9. Leftovers will keep a couple of days covered in the fridge.

Notes

Yields: 6 generous servings

Estimated time: 45 minutes

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