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