Roasted curried cauliflower
This is one of my favorite go-to recipes when I don't have a lot of time. The hardest thing you will do in this recipe is whisk together a vinaigrette. The nutty roasted cauliflower is completed by the spiced vinaigrette. You can use any curry powder that you like.
Makes: 8 servings
1 large head of cauliflower, broken into bite-size florets (about 4 pounds)
1/4 cup cider vinegar
1/2 cup olive oil
2 teaspoons kosher salt
1/8 teaspoon black pepper
1 tablespoon curry powder
1 red bell pepper, finely minced
1/2 bunch cilantro, finely chopped
Preheat an oven to 375 degrees. In a large glass or metal bowl, whisk together the vinegar, oil, salt, pepper and curry powder. Place the cauliflower into the bowl and toss to coat evenly with the vinaigrette. Pour the cauliflower onto a sheet tray (you may need two) and place into the oven for 30-45 minutes. Stir it every 10 minutes and take out when the edges are dark brown. Return the hot cauliflower to the glass or metal bowl from earlier and put in the red pepper and cilantro and toss to combine. Serve.
Tip: This dish can be cooled and served to great effect at room temperature. This is a great option when trying to warm up a bunch of different sides. (John Houser III, for The Baltimore Sun /November 8, 2012)
The pumpkin has so much more to offer than languishing on a doorstep as a jack-o'-lantern or being dumped unceremoniously into a pie for a cheap thrill at the end of Thanksgiving dinner.
The culinary uses for pumpkin are as limitless as your imagination. Fried, braised, steamed, roasted or even shaved ribbon-thin into salads, pumpkin can hold its own with any vegetable, working incredibly well in savory dishes.
Even after Halloween
, the local farmers' markets will be overrun with these gorgeous gourds. Even ranging from the size of a baseball to a large beach ball, pumpkins are generally consistent in flavor. The seeds, on the other hand, become much woodier as the pumpkin gets larger, so if you are planning to roast them (and why wouldn't you?), use the seeds from a smaller pumpkin.
Give pumpkin a shot. You will be surprised at how easy, inexpensive and delicious it is to use in recipes.
Pumpkin soup is easy, cheap and helps fight the plummeting temperatures. This recipe makes enough to freeze some for the really cold months. Bacon adds smokiness while cream takes the edge off and helps make the soup silky. Roasting the pumpkin instead of simmering it raw in the soup deepens the final flavor.
1 gallon of soup
1 large (about 10-pound) pumpkin, cut in half and seeded
6 slices of thick cut smoky bacon, chopped into small pieces
6 cloves garlic, chopped
2 yellow onions, medium dice
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
2 bay leaves
1 tablespoon sweet paprika
2 teaspoon salt
1/8 teaspoon fresh ground black pepper
8 cups chicken stock
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