ROASTED CAULIFLOWER WITH MARJORAM, PINE NUTS, LEEKS & LEMON

Cauliflower is Broccoli's forgotten cousin.  Only lately have people begin to bat an eye at this cruciferous vegetable.  Besides being delicious, cauliflower has some magical properties that allow it to become grain-free pizza crust and "rice" to name a few.  This recipe, however, uses no gimmicks - just pure cauliflower goodness.  

This is my new favorite Winter recipe that adds a little brightness to an otherwise cold & dreary season.  If you can find some colored cauliflower, all the better ;)

 

ROASTED CAULIFLOWER WITH MARJORAM, PINE NUTS, GOLDEN RAISINS & LEMON (SERVES 4) Gluten-free

  • 2.5 lbs. cauliflower, de-stemmed & chopped into 1 in. pieces
  • 3 tablespoons olive oil
  • 3 tablespoons fresh marjoram leaves
  • 1 teaspoon sea salt
  • 2 tablespoons butter
  • 1 lemon, juice + zest
  • 3 garlic cloves, minced
  • 1 leek, halved & thinly sliced
  • 1/4 cup pine nuts
  • 1/3 cup golden raisins
  • 1/4 cup roughly chopped parsley
  • Sea salt to taste
  • Freshly ground pepper

Preheat oven to 375 degrees.  Add cauliflower to a large baking sheet with olive oil, marjoram, sea salt and freshly ground pepper to taste.  Roast for 25-30 minutes or until browned and tender. Add to serving bowl & set aside.

Add butter to a cast iron or sauté pan over medium low heat.  Add the zest of one lemon.  Sauté until zest is fragrant, then add garlic and leeks.  Stir often over low heat until leeks are softened, about 5-7 minutes.  Add golden raisins until warm, then remove mixture and add to serving bowl.  

Using the same pan, turn the heat up to medium and add pine nuts.  Stir often for about 1-2 minutes or until pine nuts are browned and toasted.  Remove from heat and add to serving bowl.  Toss everything together with the juice of one lemon.  Top with chopped parsley and season to taste.  Serve immediately!

LAST MINUTE THANKSGIVING IDEAS!

In certain situations, I’m definitely a planner, but for the most part I do things miraculously well last minute.  If you’re like me, you haven’t had a minute to think twice about what you’re making and/or bringing to Thanksgiving dinner.  If you need some inspiration, ideas, recipes -  I’ve included all my recipes that could be deemed appropriate for Thanksgiving dinner.  Hope you all have a lovely holiday ;) XO

SUMMER CORN & HEIRLOOM SALAD WITH SPICY BREADCRUMBS, GOAT CHEESE & TOMATILLO SALSA VERDE

It's been a busy Summer in terms of cooking.  I have not missed a weekend at the farmer's market & have been chasing heirloom tomatoes along with every single kind of seasonal fruit.  I can say I've pretty much been subsisting on those two food groups exclusively.

For New Yorkers, it's a real luxury to have this much amazing food in season at one time.  I try to explain to my family in California, but they just don't understand.  "There's such a buzz in the air! Everyone is so happy about tomatoes!" We definitely couldn't handle this all year round, it's true.

Besides eating plums standing up in my kitchen, I've mostly been assembling random salads all Summer long.  Since I was raised in Southern California, I have very little food heritage except maybe sprouts on sandwiches and mexican food all day/everyday.  So for me, putting salsa verde on basically a panzanella, is not weird at all.  I highly suggest it - it's my favorite end-of-Summer salad.

SUMMER CORN & HEIRLOOM SALAD WITH SPICY BREADCRUMBS, GOAT CHEESE & TOMATILLO SALSA VERDE (Gluten-free)

This salsa recipe will make a ton & I suggest you put it on anything and everything.  Tacos, hippie bowls, eggs, etc.  You'll thank me later!

Tomatillo Salsa Verde:

  • 2 garlic cloves
  • 1 lb. tomatillos, de-husked
  • 1 small sweet onion, halved
  • 1 teaspoon olive oil
  • 1-2 limes
  • 4 scallion stalks, roughly chopped
  • 2 jalapeños, de-seeded optional
  • 1 small bunch of cilantro leaves (about 1/3 cup)
  • 1 teaspoon honey, optional.

Salad:

  • 5-6 slices gluten-free bread, cubed
  • 1-2 tablespoons olive oil
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 4 ears of corn
  • 6 oz. heirloom tomatoes, sliced
  • 4 radishes, shaved
  • 1 small bunch of chives, chopped
  • 4 oz. goat cheese
  • Sea salt, to taste
  • Freshly ground pepper

Preheat the oven to 350 degrees.  Add garlic, tomatillos and onion to a sheet pan with a drizzle of olive oil.  Roast for 25-30 minutes or until tomatillos are softened.  Set aside to cool.

Once roasted vegetables have cooled a bit, add to a food processor with lime juice, scallions, jalapeño, cilantro & honey.  Blend until smooth & well-combined.  Set aside.

Use the same sheet pan (wipe down if messy) and toss bread cubes with olive oil, smoked paprika, cayenne, salt & pepper (to taste).  Toast in the oven for 25-30 minutes or until golden brown and extra toasty (not at all soft).

While bread toasts, add husked corn to a large pot.  Bring to a boil, and cook for 2-3 minutes or until corn becomes yellow and tender.  Remove with tongs & add to a colander. Rinse with cold water & set aside to cool.

Once corn has cooled, slice kernels off the cob & add to a platter or serving bowl.  Add sliced heirloom tomatoes, radish, chives & a few hunks of goat cheese.  Season to taste.  Grab a handful of toasted bread cubes & crumble them in your hands over the dish (and leave some cubed, for texture).  Top with tomatillo salsa verde & serve immediately!