Friday, 26 December 2014

2 Vegetables: Cauliflower and Brussels Sprouts





      

Parmesan Roasted Cauliflower












Brussels Sprouts Sauteed with Almonds








I am sharing another 2 vegetable dishes with you; I am trying new ways of cooking vegetables that not everyone is too fond of, in the hopes that we start eating something new and/or different.

Cauliflower is a vegetable that we all enjoy with cheese sauce, but we don't always want something that rich. So I roasted it, and added a bit of Parmesan on the top for the last few minutes. It was delicious.

Brussels sprouts, in my opinion, are an acquired taste...one which I have yet to acquire. I opted for thinly slicing them, sauteing them with almonds and garlic, and what do you know? I actually enjoyed them!

So, if you are up to trying something new, give these a try. Both are quick and easy, and can be prepared ahead of time.





Cut one head of cauliflower into florets, and cook in boiling, salted water for about 3 minutes.

Drain and cool.








Heat the oven to 400F.

Put the cauliflower into an ovenproof dish, with:

Salt, pepper and paprika
Olive oil
5 - 6 cloves of garlic, peeled and cut in half







Roast until the cauliflower is tender when the stalks are pricked with a fork, and starting to crisp along the edges, about 45 minutes.

Sprinkle the cauliflower with grated Parmesan and put back into the oven to melt and crisp the cheese.






For the brussels sprouts, buy fresh, not frozen. Cut the stalk end off, and peel off any outer leaves that are wilted or shabby looking.




Cut each Brussels sprout in half lengthwise, and then thinly slice them (the same way you would do with cabbage if you were making coleslaw). I had about 2 cups of shaved sprouts.

Thinly slice 3 green onions, and add these to the Brussels sprouts.








In a non-stick pan, heat 1 tablespoon of butter and 1 tablespoon of olive oil, until the butter melts and starts to sizzle.








Add:

1/2 cup roughly chopped almonds
2 cloves garlic, minced

Cook for a couple of minutes, stirring.









Add the Brussels sprouts and green onions, season with salt and pepper and cook over medium high heat until the sprouts start to soften.








Add a bit of honey, to taste...I used about 2 teaspoons. Cook for another minute, check seasoning and serve.




Some other ways to try these 2 vegetables:

  • Toss the cauliflower florets with orange juice, honey and butter and season well with black pepper and cumin; roast it with hazelnuts, butter, garlic and add blue cheese at the end; toss with curry powder, thinly sliced shallots, garlic and olive oil and roast.
  • Instead of only Parmesan, sprinkle the roasted cauliflower with a mixture of Parmesan, breadcrumbs, salt, pepper and olive oil to give a cheesy, crunchy topping.
  • Boil the cauliflower then pan fry with oil or butter, minced garlic and fresh herbs such as parsley, thyme or rosemary. Add a drizzle of maple syrup or honey to finish it off at the end.
  • Roast the cauliflower florets and add to pasta dishes.
  • Boil cauliflower florets with potatoes and mash them together, adding milk, butter, salt and pepper and some roasted garlic at the end.
  • Slice the cauliflower into 1/4" thick slices and layer with onions and sliced potatoes, cover with whipping cream and/or milk, salt and pepper and bake until the potatoes are tender, about 45 minutes. Top with grated cheese for the last 10 minutes.
  • Brussels sprouts can be thinly sliced and used in a salad, like you would do with cabbage in coleslaw.
  • Saute the thinly sliced Brussels sprouts in butter, adding dried cranberries instead of nuts.
  • Cut the Brussels sprouts in half, toss with olive oil, apple juice, salt, pepper and fresh thyme. Place in an ovenproof dish with peeled and quartered apples, and roast until the sprouts are tender and the apples are caramelized and saucy.
  • Cut the Brussels sprouts in half and place them cut side down into a hot pan, with olive oil, garlic, salt and pepper. Allow the cut side to start to caramelize, then add in a bit of apple juice and serve when it has reduced to a syrupy consistency.


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