Roasted California Blend Vegetables

I like to come up with new ways to fix my veggies.  I think the combination of cauliflower, broccoli, and carrots are a great dish.  Today I decided to broil them for a few minutes just to see what would happen.  It was delicious.

  • fresh sliced carrots
  • fresh cauliflower florets
  • fresh broccoli florets
  • olive oil
  • salt and pepper
  • garlic and cayenne or any spices desired

I started by blanching the vegetables for 2 minutes in boiling water and strain into ice water too cool.

Once cool, drain the veggies and toss with a little bit of olive oil and seasoning.  Spread onto buttered baking sheet and broil a few inches from the heat for about 10 – 12 minutes or until desired doneness.  I used the second rack from the top of my oven for the broiling position; I think next time I will try them closer to the heat source so I would assume they will cook faster; just keep an eye on them and serve when ready.

Enjoy ~ Kimberly

Cauliflower and Carrots with a touch of parmesan

Cauliflower and carrots are one of my favorite vegetable combinations.  It’s quick and easy to do and adds a nice touch to any meal. I use the microwave for this but you could cook them on the stove top or even roast the vegetables if you prefer.

  • 1/2 head of cauliflower
  • 4 carrots
  • 1/4 cup water
  • salt and pepper
  • 1 Tbs fresh grated parmesan

Cut cauliflower into bite sized pieces; peel and slice carrots.  In casserole pan add cauliflower, carrots, water, salt and pepper.  Cover and microwave for about 8 – 10 minutes until vegetables are tender.  Drain and sprinkle with parmesan cheese.

Enjoy ~ Kimberly

Roasted Cauliflower ~ Take 2

I’ve posted roasted cauliflower before, but I tried a new cooking technique today that was a bit quicker and left the cauliflower crisper and moister.  I thought I’d share today’s dish just incase you’d like to experiment.  Adjust the seasoning as you like; I don’t think I mentioned in the last post either but parmesan cheese is a delicious addition too.

Roasted Cauliflower ~ Take 2

  • 1 head cauliflower cut apart into florets
  • olive oil
  • salt
  • pepper
  • paprika
  • garlic powder
  • cayenne ~ if desired

Place cauliflower in bowl and drizzle with a little olive oil; I would estimate I used less than a tablespoon.  Sprinkle with salt, pepper, paprika, garlic powder, and cayenne.  Toss and pour onto foil lined pan.  Bake in preheated oven at 425 degrees for 4 minutes. Shake pan or stir about and move to an upper shelf of the oven (I used the  second rack position from the top).  Turn oven to broil and continue cooking about 4 more minutes.

Enjoy ~ Kimberly

Broccoli Cauliflower and Olive Salad

I have never been a huge green olive fan but for some reason this salad is irresistable.  I used martini olives marinated in dry vermouth.  I think this brings out the best flavor; Spanish Queen Martini Olives marinated with Dry Vermouth to be even more precise. It’s definitely a salty salad; but a nice change from the usual picnic salads when planning a cook out.

Broccoli Cauliflower and Olive Salad

  • 2 cups bite size broccoli florets
  • 2 cups bite size cauliflower florets
  • 1/2 cup mayonnaise
  • 1/4 cup quartered olives (about 5 very large martini olives)
  • 1/8 cup olive juice
  • 2 hard-boiled eggs – peeled and sliced
  • 3 strips bacon – cooked and crumbled
  • black pepper

Mix together all ingredients in large bowl; I like to toss in bacon just before serving.  Serve immediately or refrigerate until ready to serve.

Enjoy ~ Kimberly

 

Roasted Cauliflower

I love roasting cauliflower.  It brings out a nutty flavor and it is so easy to do.  There are so many ways to season it but I like to go with something slightly spicy but also simple to enjoy the cauliflower flavor to its fullest. If you don’t care for spicy food just omit the cayenne.  Roasted cauliflower is delicious even just tossed with a little olive oil.

Roasted Cauliflower

  • 1 head cauliflower
  • 2 Tbs olive oil
  • 1/4 tsp paprika
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne

Preheat oven to 400 degrees.  Cut a head of cauliflower into desired size pieces; either bite size or large florets.  Toss cauliflower with olive oil.  Sprinkle with paprika, black pepper, and cayenne.  Spread into single layer on baking sheet.  Roast for about 20 minutes until starting to brown; larger pieces may take longer.  Adjust the seasoning to suit your tastes.

Enjoy ~ Kimberly

Roasted Cauliflower with Cheddar

I thought I’d try a new take on cauliflower and cheese.  This came out a bit saucy but the flavor was fantastic.  Roasting cauliflower brings out great flavor and the cheddar cheese is a fantastic compliment.

Roasted Cheesy Cauliflower

  • 1/2 large head cauliflower
  • fresh ground black pepper
  • 1/2 cup cream
  • 1 cup shredded cheddar
  • paprika

Trim cauliflower into small pieces; sprinkle with pepper and roast on baking sheet at 375 degrees for about 15 minutes.  Spread roasted cauliflower in small buttered casserole.  Pour cream over top and spread with cheese.  Add a sprinkle of pepper and paprika if desired.  Bake at 375 for an additional 15 minutes. Allow to rest for 5 minutes before serving.

Enjoy ~ Kimberly