Roasted Gremolata Cauliflower

Roasted Gremolata Cauliflower

Cauliflower is boring!

But it doesn’t have to be with a good roasting and the addition of a vibrant Gremolata.  Roasted Gremolata Cauliflower is anything but boring with its caramelized edges, fresh garlic, parsley and a good dose of lemon zest.  The Gremolata is a game changer for plain, boring cauliflower, transforming it into a flavourful and zesty side dish.

What is Gremolata?

Gremolata is an Italian condiment/accompaniment that is made with Italian flat leaf parsley, lemon zest, fresh garlic, olive oil and salt. It’s vibrant and fresh with a slight bitter note from the parsley and flavour punch from the garlic. If you have parsley, lemon and garlic, you’ve got a simple sauce that will spruce up so many things. It’s a classic accompaniment for the Italian dish Ossobuco but also great with fish, lamb and of course vegetables. 

Roasted Gremolata Cauliflower
Print Recipe
    Servings Prep Time
    5-6 people 20 minutes
    Cook Time
    30 minutes
    Servings Prep Time
    5-6 people 20 minutes
    Cook Time
    30 minutes
    Roasted Gremolata Cauliflower
    Print Recipe
      Servings Prep Time
      5-6 people 20 minutes
      Cook Time
      30 minutes
      Servings Prep Time
      5-6 people 20 minutes
      Cook Time
      30 minutes
      Ingredients
      Servings: people
      Instructions
      1. Preheat oven to 400℉
      2. In a large bowl stir together parsley, lemon zest, garlic, salt and 3 tbsp of olive oil. Set aside.
      3. Remove outer leaves from cauliflower and cut the head into quarters. Easily core the cauliflower by cutting it out of each quarter, allowing any remaining leaves and stem to come away with it.
      4. Break or cut the cauliflower into large bite-size pieces. Toss cauliflower with remaining 1 tbsp of olive oil and a few grinds of a pepper mill. Spread out evenly on a large baking tray.
      5. Roast in the oven for about 30 minutes, turning once, allowing the bottom edges to become golden and caramelized.
      6. Remove from oven and add to the bowl of Gremolata along with the parmesan cheese. Toss to coat evenly and season with salt and pepper to taste. Serve immediately.
      Recipe Notes

      -make as a vegan option by omitting the parmesan cheese or using your favourite alternative cheese.

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      Red Curry Coconut Shrimp

      Red Curry Coconut Shrimp

      Looking for quick, easy and delicious? 

      Red Curry Coconut Shrimp is a quick and easy one pot dish that’s perfect for any night of the week.  One pot dishes are some of my favourites and the tastiest too!  

      Red Curry Coconut Shrimp hits all the right points to make it on regular rotation. Tender shrimp cook quickly and get nestled into a super easy creamy coconut curry sauce.  A toss in of snow peas adds nutrients, colour, texture and flavour to make this the perfect weeknight meal. 

      One of the reasons I love shrimp during the week is because they thaw very quickly and this is helpful when you’ve forgotten to take something out to thaw.  Simply place your frozen shrimp in a bowl and cover with cool water.  If they’re not quite thawed by the time you have everything else assembled, simply drain and refill the bowl with cool water.  They will thaw in only a few more minutes. 

      I like to serve this dish over Coconut Rice that’s fragrant, sticky and delicious.  It’s a great pairing with the creamy coconut sauce and slightly crunchy snow peas. Enjoy!

      Author:  Compelled to Cook

      Red Curry Coconut Shrimp
      Print Recipe
        Servings
        3-4 people
        Servings
        3-4 people
        Red Curry Coconut Shrimp
        Print Recipe
          Servings
          3-4 people
          Servings
          3-4 people
          Ingredients
          Servings: people
          Instructions
          1. Slice green onions, separating the white and reserving the green for garnish. Whisk together coconut milk, curry paste, fish sauce, and brown sugar.
          2. Heat oil in a medium sauté pan over medium heat. Add whites of green onion and garlic. Sauté for one minute and add shrimp in a single layer. Cook shrimp 2 minutes per side and remove from pan.
          3. Add coconut milk mixture to the pan and bring to a full simmer. Add snow peas and stir to coat. Allow to simmer uncovered about 4 minutes over medium/high heat. Stir once or twice until snow peas are just tender and the sauce has reduced to a syrupy consistency.
          4. Toss shrimp back into the pan and stir to coat with sauce and warm throughout for about 1 minute. Season lightly with salt.
          5. Serve immediately over rice and garnish with reserved sliced green onions, fresh cilantro and a squeeze of fresh lime juice.

          Creamy Caper Smashed Potatoes

          Creamy Caper Smashed Potatoes

          Creamy Caper Smashed Potatoes…oh my!

          One of my quick and easy weeknight meals consists of broiled fish with a creamy caper paste.  It takes mere minutes to cook and is tender, moist and full of flavour.  I decided to use this same paste on smashed baby potatoes for an easy side dish that’s super delicious and pairs well with roasted meats and fish. 

          Capers are the unripened flowers buds of Capparis spinosa or Capparis inermis and are generally dried and pickled.  Here’s a handy link from The Spruce Eats that tells you a little more about the amazing caper. 

          You won’t be disappointed!

          Roasted mini potatoes get a gentle smash and topped with a creamy caper paste made with capers, lemon, dill, mayonnaise, and parmesan cheese.  Crispy little potato disks with fluffy centres are the perfect base for the briny capers, fresh dill and creamy mayo.  

          If you’re not familiar with capers, they’re a handy pantry item to have kicking around.  They’re pungent and briny and not all that good on their own, but combine them with cream, butter or lemon and you have a flavour explosion. They add a salty depth of flavour that enhances sauces, dressing, salads, and more. Enjoy!

          Author: Compelled to Cook

          Creamy Caper Smashed Potatoes
          Print Recipe
            Servings Prep Time
            3-4 people 15 minutes
            Cook Time
            30-35 minutes
            Servings Prep Time
            3-4 people 15 minutes
            Cook Time
            30-35 minutes
            Creamy Caper Smashed Potatoes
            Print Recipe
              Servings Prep Time
              3-4 people 15 minutes
              Cook Time
              30-35 minutes
              Servings Prep Time
              3-4 people 15 minutes
              Cook Time
              30-35 minutes
              Ingredients
              Servings: people
              Instructions
              1. Preheat oven to 350℉. In a medium bowl toss together potatoes, olive oil and a sprinkle of salt and pepper.
              2. Spread out evenly on a baking tray and bake for 25-30 minutes, turning once, until just tender.
              3. While potatoes are baking, combine together mayonnaise, parmesan, capers, dill, lemon juice and pepper.
              4. Remove potatoes from oven and gently flatten each with a flat surfaced utensil (I use a metal potato masher) to a third of its original height.
              5. Set oven rack to 7" from broiler and turn oven to broil. Spread 1 tbsp of paste onto each potato. Broil for 2-3 minutes until golden and bubbly. Remove from oven and serve immediately, garnishing with fresh dill if desired.

              Cranberry Pork Rib Roast

              Cranberry Pork Rib Roast

              Move over turkey, there’s another succulent, juicy, easy to carve meat in town.  Cranberry Pork Rib Roast is an excellent way to entertain and impress this holiday season.  Flavoured with rosemary, mustard and garlic, it roasts up beautifully in a couple of hours.  Served with a cranberry apple sauce gives it a wonderfully delicious holiday flare that’s sure to impress.

              I love pork rib roasts for the bones.  They provide a little extra fat and flavour, plus, they help to keep the roast moist throughout the roasting process.  This stunning pork rib roast is just as much a showpiece as your golden turkey, it’s easy to carve and perfect for 6-10 people, depending on size and how you slice it.  Pork and apples are a natural pairing, which makes the cranberry apple sauce the perfect accompaniment to this lovely roast.  Enjoy!

              Recipe source for Cranberry Pork Rib Roast:  Compelled To Cook

              Cranberry Pork Rib Roast
              Print Recipe
                Servings Prep Time
                6-10 people 30 minutes
                Cook Time Passive Time
                120 minutes 20-30 minutes
                Servings Prep Time
                6-10 people 30 minutes
                Cook Time Passive Time
                120 minutes 20-30 minutes
                Cranberry Pork Rib Roast
                Print Recipe
                  Servings Prep Time
                  6-10 people 30 minutes
                  Cook Time Passive Time
                  120 minutes 20-30 minutes
                  Servings Prep Time
                  6-10 people 30 minutes
                  Cook Time Passive Time
                  120 minutes 20-30 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  Pork Rib Roast
                  1. Preheat oven to 475℉. Pat roast dry with a paper towel and season generously on all sides with salt and pepper. In a small bowl whisk together remaining ingredients until smooth and rub evenly onto the roast. Place roast on a large baking tray or shallow roasting pan fat side up. Cook for 15 minutes in preheated oven then reduce temperature to 350℉. Continue to roast for 90-120 minutes or until a thermometer inserted in the thickest part reads 145℉. The meat will continue to rise about 10℉ as it rests.
                  2. Remove roast from oven and cover loosely with foil. Allow to rest for a minimum of 20 minutes before carving. For larger appetites, you can carve the roast into chops between the bones and serve. Alternatively, you can carve off the bones from the center loin, allowing you to slice the loin to your desired thickness. Cut the ribs between the bones and serve along side.
                  Cranberry Apple Sauce
                  1. Heat oil in a small saucepan and sauté shallots for 1-2 minutes until starting to soften. Add cranberries, apple, 1/2 cup water, white wine, brown sugar, rosemary and ginger. Allow to simmer gently, stirring occasionally until the cranberries are soft and the apples are tender. This will take about 20 minutes and most of the excess moisture will be evaporated.
                  2. Stir in jellied cranberry, cinnamon and salt, allowing the jellied cranberry to melt into the sauce. Adjust consistency with a tablespoon or two of water if necessary. The sauce can be made ahead and warmed gently for serving. Makes 1 3/4 cups of sauce.

                  Potato Crusted Halibut

                  Potato Crusted Halibut

                  Prefer gluten free, but want crispy, golden panfried fish?  Potato Crusted Halibut is a lovely, light entree that’s not only gluten free but a quick and easy weeknight meal that satisfies crispy cravings. 

                  Potato flakes are a great alternative to bread crumbs or cracker crumbs in most instances.  They fry up crisp just like bread crumbs, are neutral in taste and can take on herbs and spices, letting the flavour of your fish shine.  For this recipe I used thin halibut fillets that cooked up flaky in minutes.  I also served the Potato Crusted Halibut with my Tomato Relish, which is a wonderful, fresh accompaniment.

                  One of my goals for this blog was to showcase how potato flakes can be used as a coating/breading but also to point out that it’s not limited to fish or breading for that matter.  It can be used most places that bread crumbs are used like breaded chicken cutlets, meatballs, salmon cakes or thickening soup like my Broccoli Cheddar Soup So maybe you’re looking for gluten free, or maybe just want a change? Remember potato flakes are for more than just mashed potatoes. Enjoy!

                  Recipe source for Potato Crusted Halibut:  Compelled To Cook

                  Potato Crusted Halibut
                  Print Recipe
                    Servings Prep Time
                    4 people 15 minutes
                    Cook Time
                    6 minutes
                    Servings Prep Time
                    4 people 15 minutes
                    Cook Time
                    6 minutes
                    Potato Crusted Halibut
                    Print Recipe
                      Servings Prep Time
                      4 people 15 minutes
                      Cook Time
                      6 minutes
                      Servings Prep Time
                      4 people 15 minutes
                      Cook Time
                      6 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      1. Pat fish fillets dry with a paper towel and season generously with salt and pepper on both sides.
                      2. Whisk eggs together in a shallow bowl.
                      3. Add potato flakes to a separate shallow bowl and season with dried herbs if desired, 1/4 tsp salt and 1/8 tsp pepper.
                      4. Heat olive oil in a medium size non stick skillet until hot over medium heat.
                      5. Dunk one fish fillet into eggs to coat evenly, then place into potato flakes. Flip to coat evenly on both sides. Add to hot pan and repeat with remaining fish fillets. Panfry for 2-3 minutes per side until golden. Remove from pan and serve immediately with Tomato Relish or your favourite tartar sauce.
                      Recipe Notes

                      -Be sure to use potato flakes and not the ground potato meal as typically used for boxed instant mashed potatoes.  I found the potato flakes at my local bulk barn.

                      -Serve with Tomato Relish

                      -The thickness of your halibut may vary from mine, which were on the thinner side.  Thicker fillets may require 30-60 seconds more cooking per side.