You must be logged in to post a review.
I was recently dining out when I came across a particularly delicious Parmesan cauliflower gratin. I decided that I would probably like it even more if it used roasted cauliflower and used another one of my loves, goat cheese. The results I share with you today are an incredible complement to any meal. The savory nutty flavor complements the goat cheese ridiculously well.
1. Preheat oven to 400 F.
2. Put the garlic and cauliflower into a bowl and add the olive oil, tossing to coat. Sprinkle with salt, pepper, and any other roasting spice you choose. Place it on a roasting pan and into the preheated oven and bake for 25 to 30 minutes or until top is lightly browned and cauliflower is fork tender. Remove from the oven and allow them to cool slightly.
3. In a food processor, put in Parmesan, goat cheese, and butter. Pour in the cauliflower and garlic mix and process until smooth and creamy. Stir in fresh herbs if so desired.
4. Remove mix to a large bowl to serve as is.
5. Or for an added touch, transfer the mix to individual oven-safe ramekins and place them back in the oven for 10 minutes. Remove when the edges are just starting to brown.
6. Either way you choose to serve this dish, enjoy!
While my hubby used frozen fries (which also work great), this recipe starts from scratch, because I have plenty of potatoes in the bin. The fries come out crisp without being fried while the seasoning adds a nice flavor with a little kick of spice. This recipe will please husbands, wives, kids … even in-laws!
Cassava, also known as yuca, was one of my discoveries when visiting the Mexican vendors at my local flea market. Although the root vegetable is not indigenous to Mexico I seasoned this dish with some popular Mexican seasonings, then roasted it and enjoyed it (along with a couple of cold Dos Equis)!
Grilled fresh corn on the cob.
The big debate? Cook with husks on or husks off? I say husks off! Cook on the grill, this way the sweet corn kernels get a smoky-grilled flavor. There’s no need to blanch it first. Use a stove top grill or outside grill–just peel, remove silk and place right on the grill. Simple as that! Then top it with a homemade chili lime mayo and fresh cilantro.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!