WHOLE BRAISED CAULIFLOWER WITH SALSA VERDE ORZO RECIPE BY TASTY
This fancy dinner is perfect for vegans and cauliflower lovers alike. Using an entire head of cauliflower as the centerpiece, this recipe gets all of its delicious flavor from an easy braising process. As the cauliflower braises away, prepare a bed of spicy, tangy orzo for an extra pretty presentation.
Provided by Betsy Carter
Categories Dinner
Time 1h24m
Yield 2 servings
Number Of Ingredients 23
Steps:
- Make the cauliflower: Preheat the oven to 300°F (150°C).
- In a small bowl, stir together the paprika, cumin, salt, and pepper.
- Add the head of cauliflower to a medium bowl and rub the spice mixture all over. Let sit for about 10 minutes.
- Heat 1 tablespoon of olive oil in a large Dutch oven or cast iron pot over medium-high heat. When the oil is shimmering, use tongs to transfer the seasoned cauliflower to the pot and sear for 1-2 minutes per side, until golden brown all over. Remove the cauliflower from the pot and set aside.
- Add the remaining 2 tablespoons of oil to the pan, along with the onion. Sauté until the onion is translucent, 5-7 minutes. Add the garlic and sauté until fragrant, 1-2 minutes.
- Deglaze the pot with ½ cup (120 ml) of the vegetable stock, stirring with a wooden spoon to scrape up any browned bits stuck to the bottom. Reduce the heat to medium-low. Add the honey, lemon zest, and lemon juice and stir to combine. Return the cauliflower to the pot, along with the remaining 1½ cups (360 ml) vegetable stock and the sprigs of parsley.
- Cover the pot with a lid and transfer to the oven. Braise the cauliflower for 35-40 minutes, until tender but still holding together.
- While the cauliflower is braising, make the salsa verde: Add the garlic, shallot, parsley, mint, and cilantro to a food processor. Process for 1-2 minutes, until finely chopped.
- With the processor running, add the olive oil, salt, red wine vinegar, and cumin. Process until smooth, thick, and light green in color.
- Add the orzo to a medium bowl and spoon in the salsa verde. Toss until the orzo is well coated.
- Remove the cauliflower from the braising liquid and return the pot to the stove over medium heat. Reduce the braising liquid for 10-12 minutes, until thick enough to coat the back of a spoon. Season with salt to taste.
- Scoop the orzo onto a serving platter and place the cauliflower on top. Spoon the reduced braising liquid over the cauliflower. Garnish with the chopped parsley.
- Serve warm.
- Enjoy!
ROASTED CAULIFLOWER AND BROCCOLI WITH SALSA VERDE
This recipe came to The Times in 2004, when Julia Moskin wrote a story about the developing culinary culture in McCarthy and Kennicott, two tiny villages in the hinterlands of Alaska. ("Out here, you have a choice," said Mark Vail, a former Air Force cook who lives in McCarthy year-round. "You can live on ramen noodles and baked beans, or you can learn to cook.") Kirsten Richardson, a resident of Kennicott and a cook at the McCarthy Lodge, a local restaurant, developed this brightly-flavored riff on the weeknight vegetable. Just roast the broccoli and cauliflower, toss with a shallot-anchovy vinaigrette and toasted almonds then sprinkle with chopped parsley. It makes a satisfying mostly-meatless main or a delicious accompaniment to roast chicken.
Provided by Julia Moskin
Categories weeknight, side dish
Time 45m
Yield 4 side dish servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Spread almonds on a baking sheet and toast until brown and fragrant, 8 to 10 minutes. Leave oven on. When almonds have cooled, chop coarsely.
- Meanwhile, in a large bowl, toss broccoli and cauliflower with 4 tablespoons olive oil, salt and pepper. Spread on two baking sheets and roast until tender, 20 to 30 minutes.
- In a large bowl, mix shallot and vinegar and set aside for 5 minutes. Whisk in anchovies, lemon juice, remaining 6 tablespoons olive oil, and salt and pepper to taste. Stir in almonds and parsley.
- Remove vegetables from oven, add to bowl and toss with sauce. Taste and add more salt, pepper, vinegar or lemon, if needed. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 597, UnsaturatedFat 40 grams, Carbohydrate 33 grams, Fat 49 grams, Fiber 14 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 829 milligrams, Sugar 10 grams, TransFat 0 grams
VEGGIE-PACKED BUDDHA BOWL RECIPE BY TASTY
Here's what you need: garlic, olive oil, salt, pepper, water, fresh lemon juice, dijon mustard, chicken breast, ground turmeric, onion powder, ground cumin, salt, black pepper, olive oil, brown rice, red cabbage, avocado, carrot, cherry tomatoes, green onion
Provided by Joey Firoben
Categories Dinner
Yield 2 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 325°F (170°C).
- Make the dressing: Use a knife to slice off the top third of the head of garlic, just enough so that all of the cloves are exposed but the head remains intact.
- Fill a small ovenproof saucepan with the olive oil and place the garlic bulb, cut side down, in the oil. Cover the pan with a lid and transfer to the oven.
- Bake for 40 minutes, until the garlic has softened and is easily pierced with a paring knife. Let cool.
- Once the garlic and oil have cooled enough to handle, squeeze the cloves out of the garlic skin into a blender.
- Add the salt, pepper, water, lemon juice, and mustard to the blender. Puree until smooth.
- With the blender still running, slowly add the oil from the saucepan in a steady stream. The dressing should be a creamy and slightly thick. Set aside.
- In a medium bowl, season the chicken with turmeric, onion powder, cumin, salt, and pepper. Toss until evenly coated.
- Heat the oil in a large skillet over medium-high heat. Add the chicken to the pan and sauté until firm and cooked through, about 4 minutes. Remove the pan from the heat.
- To build the buddha bowls, divide the rice between 2 serving bowls. Top with shredded cabbage, sliced avocado, turmeric chicken, shredded carrots, halved cherry tomatoes, and green onions and drizzle with roasted garlic dressing.
- Enjoy!
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