Za’atar and roasted vegetable salad
January 5, 2019
Roast vegetables 425º oven. (Goes well with buttermilk roasted chicken)
Use several trays to roast vegetables until browned.
- Cauliflower & Romanesco – slice vertically down. drizzle oil
- Brussel sprouts cut in half, toss with oil.
- Red carrots, slice lengthwise, toss with oil.
Vinaigrette: shallots, red wine vinegar & oil. Mix with drained can cannelini beans & Za’atar.
Layer: bottom up:
Cauliflower, Romanesco, carrots, brussels sprouts. Sprinkle with beans.
Top with Feta, herbs (parsley, mint, arugula etc), Maldon salt
Roasted Cauliflower
February 2, 2017
Ina’s: Heat oven 425º
(Cauliflower, Panko, garlic, grated parmesan)
- Slice 1 head cauliflower into ½” slices (snowflakes) . Leave core intact.
- mix with 3T olive oil, ¾ tsp salt, ¼ tsp pepper.
- Roast in oven on baking sheet 15 min.
- ADD ½ C Panko crumbs mixed with 1 TB oil, sprinkle on top of cauliflower slices 10 min more.
- Sprinkle with ½ C parmesan cheese, bake 2 min more.
VARIATIONS: add sliced onion, thyme sprigs, 2 cloves garlic
