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
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Set aside.
- 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.
- Melt butter and in a small bowl. Add garlic and stir in.
- Place breadcrumbs, salt, pepper and Parmesan cheese in another bowl.
- Dip each cauliflower piece into butter first, then to breadcrumbs.
- Place each breaded piece on prepared baking sheet. Repeat until you use up all cauliflower.
- 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.
Radish, Orange & Arugula Salad
Dressing
- 1 tablespoon minced shallot
- 1 tablespoon lemon zest
- 1/4 teaspoon sea salt, plus more to taste
- 1/4 cup mayonnaise
- 2 tablespoons plain, whole milk Greek yogurt
- 1/2 cup buttermilk, shaken vigorously
- 1 tablespoon minced parsley leaves
- 1 teaspoon minced tarragon leaves
Salad
- 3 red navel oranges
- 1 bunch radishes, greens trimmed and sliced paper thin
- 1/4 teaspoon sea salt, plus more to taste
- 1 bunch arugula leaves
- 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.
- 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.
- 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.
- 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.
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
- Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.
- Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.
