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Roasted Cauliflower with Herbed Breadcrumbs
Roasted Cauliflower with Herbed Breadcrumbs
Preheat oven to 450 degrees, with racks in upper and lower thirds. On two large baking sheets, toss 1 head cauliflower (2 pounds), cut into florets, with 2 tablespoons extra-virgin olive oil; season with coarse salt and ground pepper. Roast until tender and browned, 20 to 25 minutes, rotating sheets halfway through.
Meanwhile, in a food processor, combine 2 slices white sandwich bread and 1 garlic clove, chopped; season with salt and pepper. Pulse until coarse crumbs form. In a medium skillet, heat 2 tablespoons oil over medium. Add breadcrumbs and cook, tossing frequently, until toasted, 3 to 6 minutes. Transfer to a small bowl and let cool. Stir in 2 tablespoons finely chopped fresh parsley, 2 teaspoons chopped fresh thyme leaves, and the grated zest of 1 lemon. Toss cauliflower with juice of the lemon and sprinkle with breadcrumbs.
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Cauliflower Gratin
Cauliflower Gratin
Preheat oven to 350 degrees. In a food processor, combine bread and Parmesan. Pulse until coarse crumbs form, about 3 to 4 times; set aside.
In a large saucepan with a lid, melt butter over medium heat. Add flour; cook, whisking constantly for 1 minute. Whisk in milk.
Add cauliflower, and season with salt and pepper. Bring to a boil, and reduce to a simmer. Cover, and cook until starting to soften, about 5 minutes. Remove from heat; gradually stir in Gruyere.
Pour mixture into a 2-quart baking dish, and sprinkle with breadcrumb mixture. Cover with aluminum foil; bake until cauliflower is easily pierced with a knife, about 20 minutes. Remove foil, and bake until breadcrumbs are golden brown, about 20 minutes more. Serve.
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Oven Roasted Purple Potatoes
Oven Roasted Purple Potatoes
Heat oven to 400° F (200° C/Gas 6). Brush a large rimmed baking pan or roasting pan with olive oil or spray the pan with nonstick cooking spray.
Scrub the potatoes well and peel, if desired. Cut the potatoes into 1-inch pieces. Toss them in a bowl with the minced garlic, fresh chopped cilantro, olive oil, salt, pepper, and thyme.
Arrange the potatoes in a single layer in the prepared pan.
Roast the potatoes, turning occasionally, for 20 to 25 minutes, or until browned and tender.
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