Monday, February 22, 2010
Meatless Monday: Roasted Cauliflower With Dried Cranberries
Before I dive into this week's Meatless Monday recipe, let me first just share that yesterday's Stir It 28 Fundraiser for Haiti (Los Angeles) was a smashing success! My "White Trash" Bacon & Egg Salad Sandwiches went over like gangbusters (the recipe is forthcoming this week) as did my Bacon Brownies With Bourbon Caramel Sauce (a recipe which I originally created for Eat My Blog). Everyone made so much fabulous food and so many fabulous drinks that the event with positively overflowing with fabulousness!
Thanks to Chrystal from Duo Dishes for organizing the event and to Greg fro Sippity Sup for letting us use his house and sully his unbelievable kitchen! Fundraisers were held simultaneously in several other cities, too, and donations are being collected for the rest of the month, so it's not too late to help out! Click here to check out the Facebook page for more info!
Now onto this week's Meatless Monday recipe: Roasted Cauliflower With Dried Cranberries! This is another great vegetable recipe that I created for my book club this month. One of my favorite vendors at the Hollywood Farmers Market had the most stunning, oversized heads of organic cauliflower. I simply couldn't resist them. I prepared the cauliflower by roasting it in the oven. I love combining savory with sweet, which I did by tossing the cauliflower with dried cranberries. They also provide a nice tartness to the dish.
This is a great side dish to accompany almost any main course - it's beautiful to behold with the dark red cranberries contrasting with the white cauliflower - and it tastes scrumptious, too! My book club was happy - and you will be, too!
Roasted Cauliflower With Dried Cranberries
Serves 4 people
Cooking time: 15-20 minutes
1 head organic cauliflower, cut into big pieces
2 tablespoons olive oil
1/4 cup dried cranberries (sweetened)
1 tablespoon Italian parsley, chopped
2 tablespoons parmesan reggiano, grated
salt and pepper
Preheat the oven to 425 degrees.
Place the cauliflower in a roasting pan and toss with the olive oil, salt and pepper. Roasted for 15-20 minutes, or until tender and slightly caramelized (parts of the cauliflower will be browned). Remove from the oven.
Toss the cauliflower with the cranberries, parmesan and parsley. Adjust seasoning (salt and pepper) if needed. Enjoy!
Source For Ingredients
organic cauliflower and organic Italian parsley from Hollywood Farmers Market
organic dried cranberries and parmsan reggiano from Whole Foods
Music On Tap
Spoon - Transference
On their new studio album, Spoon, indie rock veterans from Austin, Texas, really deliver the goods! This album hearkens back to their early work. I've been listening to it on heavy rotation for the last two weeks!