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Roasted Garlic Parmesan Cauliflower

• 1/2 cup butter melted
• 2 garlic cloves minced
• 1 cup Italian or plain breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 cauliflower head

1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Set aside.
2. Remove all leaves from cauliflower head. Cut cauliflower into florets, all roughly the same size. You can slice the large florets in half, if needed.
3. Melt butter and in a small bowl. Add garlic and stir in.
4. Place breadcrumbs, salt, pepper and Parmesan cheese in another bowl.
5. Dip each cauliflower piece into butter first, then to breadcrumbs.
6. Place each breaded piece on prepared baking sheet. Repeat until you use up all cauliflower.
7. Roast cauliflower for 35 to 32 minutes, or until the breading is golden brown.

NOTE: This cauliflower can be served as a side dish or an appetizer along with a dipping sauce, like Ranch.

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Radish, Orange & Arugula Salad

Dressing

1. Dressing is best made a few hours ahead of time. In a small bowl, mix to combine shallot, lemon zest, and 1/4 teaspoon sea salt. Whisk in mayo and yogurt. Whisking constantly, drizzle in buttermilk. Fold in herbs and pepper. Taste and add sea salt as needed. Cover and refrigerate for 2 hours or longer.
2. To assemble salad, grate 1 tablespoon orange zest and set aside for garnish. Next, slice tops and bottoms from oranges. With a sharp knife and downward strokes, cut off peel and pith to reveal the orange flesh. When citrus is peeled, cut oranges into 1/2-inch thick slices.
3. Collect any accumulated orange juice from the cutting board, and measure out 2 tablespoons (the orange tops, bottoms, and slices will give out a bit of juice as well). Toss radish slices with orange juice and 1/4 teaspoon sea salt. Set aside 20 minutes; drain.
4. Arrange arugula on a platter and toss with 1 tablespoon dressing. Layer in orange and radish slices, drizzling with ranch dressing as you go. Top with reserved orange zest, and a pinch each sea salt and fresh ground pepper. Serve immediately.

 

 

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German Red Cabbage

 

• 2 tablespoons butter
• 1 head shredded red cabbage
• 1 cup sliced green apples
• ⅓ cup apple cider vinegar
• 3 tablespoons water
• ¼ cup white sugar
• 2 ¼ teaspoons salt
• ¼ teaspoon black pepper
• ¼ teaspoon ground cloves