We are less than a week away from Thanksgiving. Like everybody this is a very busy time in our household. This year I’m planning and making a traditional dinner focused on mostly vegetarian dishes, which is in a way exciting for me. For the next few days I will be creating a few fun and colorful recipes I have been testing to make sure they taste good and everything works well together. Hope you guys like it.
The first one is a warm roasted cauliflower dish, its a classic made a bit festive with nuts and dry fruit. If you give it a try let me know what you think.
- 6 cups/ about 2 lbs cauliflower broken into bite sized florets (I used about 1/2 head in each of the 3 colors
- 3-4 tablespoons olive oil
- 1/4 cup sliced almonds
- 5-6 herb-garlic toasted crostini about 1/2 cup, store-bought or toast 1/2 cup panko breadcrumbs +1/2 tsp garlic powder +1/2 tsp herbs de provence till light golden)
- sea salt and pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried mixed herbs
- 1-2 tablespoons chopped parsley
- 2 tablespoons raisins or unsweetened cranberries
- Preheat the oven to 400F. On a baking sheet place the cauliflower florets in a single layer so they roast evenly. Drizzle the olive oil, salt and pepper. toss and massage a little so each floret is well coated.
- Roast in the preheated oven for about 30 minutes. If the cauliflower chars too quick, flip them so they cook and brown evenly.
- While the cauliflower roast, warm a small pan saute the almonds for 5-6 minutes till slightly golden, transfer and leave it cool. If you’re using crostini, place it in food processor with 1/2 teaspoon garlic powder and 1/2 teaspoon mixed herbs. Pulse a few times till its breadcrumb like consistency.
- Sprinkle cauliflower with toasted sliced almonds, herb breadcrumbs, raisins and parsley. Toss gently, garnish a few toppings on top of the dish once plated. Best served warm.
Leave a Reply