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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      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 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.
              Poached Egg and Kale Toasts

              Poached Egg and Kale Toasts

              I love eggs with greens, so when I was on the hunt for a nice lunch, I couldn’t think of what would be better than braised kale and eggs. Poached Eggs and Kale Toasts are not only quick and delicious, but a great way to eat your greens. Need more motivation to kale?  It’s crazy high in vitamin K, high in vitamins A and C and also a great source of fibre to name just a few. 

              Curly leaf kale braised with shallots, red pepper and garlic get a bright finish with a splash of white wine vinegar.  The tender, yet still slightly chewy kale provides a good texture contrast with the soft eggs.  Crisp toast is the perfect crunchy base to soak up any juices and runny yolk. It goes to prove that eating well can be simple and delicious with only a few quality ingredients. Enjoy!

              Recipe source for Poached Egg and Kale Toasts:  Compelled To Cook

              Poached Egg and Kale Toasts
              Print Recipe
                Servings Prep Time
                4 Toasts 15 minutes
                Cook Time
                12-15 minutes
                Servings Prep Time
                4 Toasts 15 minutes
                Cook Time
                12-15 minutes
                Poached Egg and Kale Toasts
                Print Recipe
                  Servings Prep Time
                  4 Toasts 15 minutes
                  Cook Time
                  12-15 minutes
                  Servings Prep Time
                  4 Toasts 15 minutes
                  Cook Time
                  12-15 minutes
                  Ingredients
                  Servings: Toasts
                  Instructions
                  1. Heat oil in a medium skillet, add shallots and garlic. Cook on medium for 1-2 minutes, stirring often.
                  2. Add kale, red pepper and water. Continue to cook, stirring often until kale is tender but still has some texture and all the water has been absorbed about 10-12 minutes. Stir in white wine vinegar and season with salt and pepper.
                  3. While kale is cooking, add 3" of water to a shallow pot. Bring to a gentle simmer and add 1 tbsp of white vinegar and a sprinkle of salt. Crack eggs, one at a time into the water. Cook for 4 minutes for soft eggs. Remove with a slotted spoon to a paper towel lined plate to absorb excess moisture.
                  4. Toast bread and butter if desired, top with a generous portion of sauteed kale and top with a poached egg. Sprinkle with chilli flakes if desired. Serve immediately.

                  Savory Mushroom Bread Pudding

                  Savory Mushroom Bread Pudding

                  As much as I’m gonna miss summer, I can’t help but be happy about cooking up warm casseroles, holiday squares and hearty soups.  This golden and eggy Savory Mushroom Bread Pudding, with its flecks of vegetables and herbs is EXACTLY why I love the fall.  I could go on about brightly coloured fall leaves, pumpkins, and apple desserts, but in the end, this glorious casserole wins my heart this fall. 

                  It’s a dish I’ve made plenty of times, always with great results and never disappointing. The only sad thing is, it makes quite a lot, feeding 10-12 people.  Sad only because the only time I make it, is when I have enough company to warrant a casserole of this size.  So, with that being said, it’s perfect for a crowd, and can be prepped up to one day ahead, helping you manage your time when feeding a small army. 

                  If you’ve never had a savory bread pudding, you must give this glorious Savory Mushroom Bread Pudding a try.  It takes a bit of time to prepare, but worth every minute.  Enjoy!

                  Recipe source for Savory Mushroom Bread Pudding:  Adapted from Epicurious Savory Bread Pudding with Mushrooms and Parmesan Cheese

                  Savory Mushroom Bread Pudding
                  Print Recipe
                    Servings
                    10-12 people
                    Cook Time Passive Time
                    60 minutes 70-75 minutes
                    Servings
                    10-12 people
                    Cook Time Passive Time
                    60 minutes 70-75 minutes
                    Savory Mushroom Bread Pudding
                    Print Recipe
                      Servings
                      10-12 people
                      Cook Time Passive Time
                      60 minutes 70-75 minutes
                      Servings
                      10-12 people
                      Cook Time Passive Time
                      60 minutes 70-75 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      1. Preheat oven to 375℉ and butter a 13"x9"x2" casserole dish. Slice crust from bread and cut into 1" cubes to yield 10 cups loosely packed cubes. In a large bowl, toss bread with olive oil, thyme, garlic and a sprinkle of salt and pepper. Spread evenly in a single layer on a large baking tray and bake for 18-20 minutes until golden, turning once or twice. Remove from oven and return bread cubes to same large bowl.
                      2. Heat butter in a large skillet until foamy. Add celery, onions, green pepper, and mushrooms. Sauté until softened and most of the moisture has been cooked out, about 15 minutes. While vegetables are cooking, whisk together eggs, cream, spinach, salt and pepper.
                      3. Pour egg mixture over toasted bread cubes, add sauteed vegetables, parsley and gouda, stir to combine well. Pour into prepared dish, spreading out evenly. Top with grated parmesan cheese, cover and chill for at least an hour (up to one day ahead) to allow bread to absorb the custard.
                      4. Preheat oven to 350℉. Bake uncovered for about 60 minutes until set and golden. Remove from oven and allow to rest for 10-15 before serving.