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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      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.
          Broccoli Cheddar Soup

          Broccoli Cheddar Soup

          By far, one of my favourite classes I took while in culinary school was “Soups & Sauces”.  Along with the five mother sauces, I learned how to make consommé and other traditional soups like Mulligatawny.  But what I learned the most, was the basic skill set that enabled me to make any soup I wanted or turn ingredients that I have on hand into something delicious. The “roux” was a big component to the class, and I remember little of alternate diet considerations.  Hence, with a world trying to cut out, or at least cut back on their gluten intake, I thought it best to skip the roux in this wonderfully thick and delicious Broccoli Cheddar Soup.  

          It’s still thickened up a little, but I opted to use potato flakes instead of the traditional roux.  By doing so, I’ve not only cut out the gluten but used less fat, with wonderful results.  It’s also relatively healthy, as there’s minimal added fat and milk is used instead of cream.  Trust me, you won’t be missing a thing with the hints of oregano and mustard. Thick, creamy, loaded with broccoli and swirled with cheddar cheese, Broccoli Cheddar Soup is a must to make this fall. Enjoy!

          Recipe source for Broccoli Cheddar Soup:  Compelled To Cook

          Broccoli Cheddar Soup
          Print Recipe
            Servings Prep Time
            3-4 people 20 minutes
            Cook Time Passive Time
            35 minutes 5 minutes
            Servings Prep Time
            3-4 people 20 minutes
            Cook Time Passive Time
            35 minutes 5 minutes
            Broccoli Cheddar Soup
            Print Recipe
              Servings Prep Time
              3-4 people 20 minutes
              Cook Time Passive Time
              35 minutes 5 minutes
              Servings Prep Time
              3-4 people 20 minutes
              Cook Time Passive Time
              35 minutes 5 minutes
              Ingredients
              Servings: people
              Instructions
              1. Cut stems off broccoli, cutting very close to the flowerettes. Separate flowerettes into small pieces. Set aside 3 cups of flowerettes. Using a vegetable peeler, lightly peel the thick skin from the thicker stem pieces, discard skin. Chop stems, along with any remaining flowerettes into 1/2" chunks.
              2. In a medium pot, heat butter over medium heat until foamy. Add shallots and garlic, cook until soft, about 5 minutes, stirring occasionally. Add chopped broccoli, 3 cups chicken broth and oregano. Bring to a simmer, cover and cook until very tender, 15-20 minutes. Stir in potato flakes and Dijon mustard. Allow to cool for 5 minutes, stirring occasionally.
              3. Using a blender or submersion blender, blend soup until smooth. Return to pot, add milk and broccoli flowerettes. Bring to a gentle simmer and cook covered until flowerettes are tender, about 10-12 minutes, stirring occasionally. Remove from heat and season with salt and pepper. Adjust thickness with more broth if needed. Stir in cheese. Serve immediately garnished with additional cheese if desired.
              Recipe Notes

              -recipe yields 5 1/2- 6 cups.

              -for vegetarian option, use vegetable broth instead of chicken broth.

              -if serving to guests, cook and cool 1 cup of flowerettes separately. Stir into soup to warm just before adding cheese.  This provides wonderful colour and freshness.

              Honey Garlic Carrots and Parsnips

              Honey Garlic Carrots and Parsnips

              With food feasting holidays like Thanksgiving and Christmas just around the corner, I find myself thinking about side dishes and how having plenty of options makes meal planning easier.  Honey Garlic Carrots and Parsnips is one of my personal favourites, as it’s not only delicious but simple and a good pairing most anything.

              Don’t let the parsnips fool you either, they’re wonderful in combination with the carrots and the honey helps to bring out their natural sweetness and highlights their earthy flavour. Additionally, these amazing Honey Garlic Carrots and Parsnips hold up well both in texture and colour for serving, giving you time to breathe as you rush to get everything on the table.

              Recipe source for Honey Garlic Carrots and Parsnips:  Compelled To Cook

              Honey Garlic Carrots and Parsnips
              Print Recipe
                Servings Prep Time
                6-8 people 25 minutes
                Cook Time
                8-10 minutes
                Servings Prep Time
                6-8 people 25 minutes
                Cook Time
                8-10 minutes
                Honey Garlic Carrots and Parsnips
                Print Recipe
                  Servings Prep Time
                  6-8 people 25 minutes
                  Cook Time
                  8-10 minutes
                  Servings Prep Time
                  6-8 people 25 minutes
                  Cook Time
                  8-10 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Peel and trim carrots and parsnips. Cut into 2" lengths and then slice a small amount from one side to allow the piece to sit flat. Slice a small amount off remaining 3 sides to square up the piece (see note). Cut into 1/4" slices and then cut each slice into 1/4" batons.
                  2. Heat butter in a medium skillet until foamy, add garlic and sauté for 30-60 seconds, stirring once or twice. Add in carrots and parsnips, stir to coat with butter and garlic. Add water, cover and cook over medium heat for about 4-5 minutes, stirring once or twice.
                  3. Remove cover and increase heat to high to evaporate any left over water and allow the vegetables to finish cooking, about 3-4 minutes ( they will start to caramelize slightly).
                  4. Once they are cooked to your liking, remove from heat and stir in honey, parsley, salt and pepper. Serve immediately.
                  Recipe Notes

                  -if using salted butter, adjust additional salt to taste.

                  -the 2" sections do not need to be perfectly square as that much trimming creates a lot of waste. What is important, is to make sure they are similar in size for even cooking.

                  Tempura Asparagus with Soy Dipping Sauce

                  Tempura Asparagus with Soy Dipping Sauce

                  Some years ago, one of my favourite appetizers served at The Keg was a tempura battered asparagus.  In the mix was also snow peas or green beans, but it’s been so long that I just can’t seem to remember.  What I do remember, is that the asparagus was the star of the show, hands down!  Crisp green spears, lightly battered and fried golden were amazing with a soy dipping sauce.  Since the dish is no longer on the menu, I decided to make it for myself, and share with you today Tempura Asparagus with Soy Dipping Sauce.  You see, it’s simply the best when you can enjoy your favourites at home.

                  The recipe uses crisp fresh asparagus spears, but truthfully, you could use a multitude of vegetables of your liking.  Think zucchini, green beans, mushrooms, a vegetable Fritto Misto really. For me, it’s asparagus all the way, lightly coated and fried till just tender and plunged into a garlic and ginger studded soy sauce.  They’re addictive to say the least. Enjoy!

                  Recipe source for Tempura Asparagus:  Compelled To Cook

                  Tempura Asparagus with Soy Dipping
                  Print Recipe
                    Servings Prep Time
                    4-6 people 25 minutes
                    Cook Time
                    20 minutes
                    Servings Prep Time
                    4-6 people 25 minutes
                    Cook Time
                    20 minutes
                    Tempura Asparagus with Soy Dipping
                    Print Recipe
                      Servings Prep Time
                      4-6 people 25 minutes
                      Cook Time
                      20 minutes
                      Servings Prep Time
                      4-6 people 25 minutes
                      Cook Time
                      20 minutes
                      Ingredients
                      Soy Dipping Sauce
                      Asparagus
                      Servings: people
                      Instructions
                      Soy Dipping Sauce
                      1. In a small bowl, whisk together all ingredients except sliced scallions. Set aside.
                      Asparagus
                      1. Add enough oil to a large deep pot or dutch oven to come up the sides at least 3 inches. Attach a high heat thermometer to the side and heat oil to 350℉. Alternatively, you can use a deep fryer set to 350℉.
                      2. In a medium bowl whisk together water, flour, white wine, egg, cornstarch, baking soda and salt until smooth. Set aside while oil is heating and asparagus is prepped.
                      3. Trim woody ends from asparagus (about 2"). If some stalks are quite a bit thicker than others, thin by lightly peeling with a vegetable peeler to create more uniform stalks.
                      4. Once the oil is hot, dip individual asparagus spears into batter to evenly coat and tap off excess batter. Add to hot oil one at a time, cooking 6-8 per batch and cook for about 2 minutes per side depending on size. Remove with a slotted scoop to a paper towel lined tray and repeat with remaining asparagus.
                      5. Divided soy dipping sauce into small serving bowls and serve asparagus along side. Garnish with scallions and serve immediately.