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.

      Affiliate Disclosure

      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Flaky Jalapeño Cheddar Biscuits

      Flaky Jalapeño Cheddar Biscuits

      Make a better biscuit…

      It’s hard to resist a flaky, buttery biscuit and these Flaky Jalapeño Cheddar Biscuits are tender and flaky.  So good on their own, dunked or piled high with your favourite fillings. The good thing is, they’re easy to make using basic ingredients.  So what makes a good biscuit?  Let’s look at the basics.

      -use quality butter.

      -use fresh baking powder and baking soda, they do EXPIRE!

      -cut butter into flour evenly to ensure a flaky biscuit.

      -do not overwork the dough, once mixed, only knead enough to bring the dough together.  Overworking dough will result in a tougher biscuit.

      -use a sharp cutting tool for the best edges.

      -brush tops and sides with a whisked mixture of egg and cream for a nice golden exterior.

      What’s a biscuit good for?

      By far my favourite thing to do with a flaky biscuit is dunk it into soup, stew or chili.  But, they’re also wonderful as a sandwich.  Especially these Flaky Jalapeño Cheddar Biscuits, because they spread out a little, making them just the right size for a fried egg…just saying!

      Flaky Jalapeno Cheddar Biscuits
      Print Recipe
        Servings Prep Time
        8-10 4" biscuits 25 minutes
        Cook Time
        18 minutes
        Servings Prep Time
        8-10 4" biscuits 25 minutes
        Cook Time
        18 minutes
        Flaky Jalapeno Cheddar Biscuits
        Print Recipe
          Servings Prep Time
          8-10 4" biscuits 25 minutes
          Cook Time
          18 minutes
          Servings Prep Time
          8-10 4" biscuits 25 minutes
          Cook Time
          18 minutes
          Ingredients
          Servings: 4" biscuits
          Instructions
          1. Preheat oven to 425℉ and line a large baking tray with parchment.
          2. In a large bowl whisk together flour, cornmeal, baking powder, baking soda and salt.
          3. Add cubed butter and using a pastry cutter, cut butter into dry ingredients until pea-sized and evenly distributed.
          4. Whisk together buttermilk and one large egg. Add to dry ingredients and stir until just starting to come together. Add grated cheese and diced jalapeno and continue to mix until incorporated being careful not to overmix. It will be a bit of a scraggly mess.
          5. Flour your work surface and dump out the dough. Knead dough a few times to bring everything together. Flatten dough into a 3/4"-1" disk. Using a 3" round cutter, cut out biscuits.
          6. Reform remaining dough and cut out biscuits. Place biscuits on a parchment lined baking tray.
          7. Whisk together one large egg and one tbsp of milk or cream. Brush each biscuit top and sides generoulsly. Bake in preheated oven for about 18 minutes until golden and puffed.
          8. Remove from oven and allow to rest on the tray for 3-5 minutes before moving to a cooling rack. Serve slightly warm.
          Recipe Notes

          -these particular biscuits spread out some and are wonderful sliced as a sandwich.

          -I used a 3" cutter, however for slightly smaller biscuits that would be good for soups or stews a 2 1/2" cutter is probably preferred.

          Affiliate Disclosure

          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          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.

              Rosemary Buttermilk Rolls

              Rosemary Buttermilk Rolls

              Rosemary Buttermilk Rolls bake up perfectly soft and speckled with fresh rosemary.  This makes them absolutely perfect along side your baked ham or golden roasted turkey.  There’s almost nothing better than freshly baked bread, filling the kitchen with an amazing aroma.  The kind that sparks a memory and elicits a feeling of comfort. 

              These lovely rolls are easier than you think, requiring no fancy equipment and use everyday ingredients. When making bread, it’s important to distribute the yeast evenly, whether you’re using fresh yeast or dry yeast.  Because I’m using dry yeast, I bloom it with the liquids and sugar prior to mixing. This not only ensures the yeast will be evenly dissolved and distributed but also gives it a head start in the production of carbon dioxide which helps the bread rise. 

              You won’t be disappointed, and neither will your guests.  Rosemary Buttermilk Rolls are delicious and simple and will make your holiday table the best it can be.  Enjoy!

              Author:  Compelled To Cook

              Rosemary Buttermilk Rolls
              Print Recipe
                Servings Prep Time
                12 rolls 30 minutes
                Cook Time Passive Time
                18-20 minutes 105 minutes
                Servings Prep Time
                12 rolls 30 minutes
                Cook Time Passive Time
                18-20 minutes 105 minutes
                Rosemary Buttermilk Rolls
                Print Recipe
                  Servings Prep Time
                  12 rolls 30 minutes
                  Cook Time Passive Time
                  18-20 minutes 105 minutes
                  Servings Prep Time
                  12 rolls 30 minutes
                  Cook Time Passive Time
                  18-20 minutes 105 minutes
                  Ingredients
                  Servings: rolls
                  Instructions
                  1. Whisk together buttermilk and 1/4 cup water. Warm to 95℉-110℉ in the microwave using 30 second intervals.
                  2. Combine warmed liquids, sugar and yeast in a stand mixer bowl fitted with a dough hook (see note). Allow yeast to bloom for 10 minutes
                  3. Stir in 1 1/2 cups of flour, rosemary and salt. Start kneading and add the butter chunks a few at a time, along with additional flour until the butter has been incorporated and the dough is starting to pull away from the sides. Continue to add flour by the tablespoon until the dough is smooth and no longer sticks to the side of the bowl, about 8 minutes.
                  4. Place dough in a lightly oiled bowl and cover with plastic wrap or kitchen towel. Allow dough to rise in a warm, draft-free area until doubled in size, approximately 60 minutes.
                  5. Preheat oven to 400℉. Remove dough from bowl to a clean work surface. Knead two or three times by hand to remove the air. Divide dough into 12 equal portions of 55-58 grams each. Roll into balls and place on a parchment lined baking tray 1/4" apart. Cover with oiled plastic wrap or kitchen towel and allow to rise for 45 minutes.
                  6. Whisk egg and 1 tbsp of water with a fork and brush evenly onto rolls. Bake in preheated oven for 18-20, rotating tray half way through baking time. Remove from oven and slide onto a cooling rack, removing the parchment paper. Allow rolls to cool to slightly warm or room temperature for serving.
                  Recipe Notes

                  -If kneading by hand, bloom yeast as instructed and stir in the first portion of flour, rosemary and salt.  Turn the wet dough onto a work surface and add a few chunks of butter and 1/4 cup additional flour.  Knead by hand, adding remaining butter and flour by the tablespoon until dough is smooth and no longer sticks excessively to the work surface. Proceed as the recipe indicates.

                  -Spacing buns 1/4" apart will result in tray style rolls that you have to pull apart.  For more individual rolls,  increase spacing to 1 1/2" between rolls.

                  Cranberry Almond Roasted Broccoli

                  Cranberry Almond Roasted Broccoli

                  With the holidays fast approaching, it’s time to sift through old recipes, ponder new ones and somehow come up with a foolproof menu.  Cranberry Almond Roasted Broccoli is the perfect side dish for all your entertaining needs.  Not only because it has the perfect balance of savoury, crunchy and sweet, but because it roasts up in the same amount of time that it takes to rest a roast or turkey.  Meaning, you don’t need to worry about oven space or soggy vegetables.  

                  Cranberry Almond Roasted Broccoli cooks up al dente with golden roasted edges.  Crunchy almonds and chewy, sweet cranberries add a wonderful dimension of texture and flavour that signifies the holidays. Quick and easy with little fuss and holds up well.   Enjoy!

                  Recipe source for Cranberry Almond Roasted Broccoli:  Compelled To Cook

                  Cranberry Almond Roasted Broccoli
                  Print Recipe
                    Servings Prep Time
                    6-8 people 15 minutes
                    Cook Time
                    20 minutes
                    Servings Prep Time
                    6-8 people 15 minutes
                    Cook Time
                    20 minutes
                    Cranberry Almond Roasted Broccoli
                    Print Recipe
                      Servings Prep Time
                      6-8 people 15 minutes
                      Cook Time
                      20 minutes
                      Servings Prep Time
                      6-8 people 15 minutes
                      Cook Time
                      20 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      1. Preheat oven to 400℉.
                      2. Split broccoli spears into large bite-size pieces. Place broccoli and garlic on a large baking tray and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat evenly. Spread out in a single layer.
                      3. Roast for 7 minutes. Add almonds and turn broccoli. Continue to roast for another 7 minutes. Add dried cranberries and toss to combine. Return to oven for 5-6 minutes until broccoli is tender and almonds are golden. Serve immediately.