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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      Tomato Confit

      Tomato Confit

      Slow roasted, jammy and infused with garlic and herbs, Tomato Confit is delightful on crostini.  It’s my personal favourite way to enjoy it.  I find the subtly sweet tomatoes to be the perfect match with soft tart cheese, in this case, goat cheese.  The copious amount of olive oil, along with a long slow roast makes it all luscious together and a great addition to pasta, fish and vegetables.  

      Thanks to Nigel Slater for this lovely recipe that I found in a copy of The Guardian.  I’ve made the recipe pretty much as written, other than being in my own words.  Sometimes things don’t need to be messed with.  The beauty of this Tomato Confit is its simplicity, and how only a few ingredients can be transformed into a versatile delight. It is concentrated goodness in a jar, and handy to have on hand. It will keep for a solid week in the refrigerator, giving you numerous possibilities for snacks and meals throughout the week. 

      Recipe source for Tomato Confit:  Nigel Slater’s Tomato Confit

      Tomato Confit
      Print Recipe
        Servings Prep Time
        3 cups 45-50 minutes
        Cook Time Passive Time
        3 hours 1 hour
        Servings Prep Time
        3 cups 45-50 minutes
        Cook Time Passive Time
        3 hours 1 hour
        Tomato Confit
        Print Recipe
          Servings Prep Time
          3 cups 45-50 minutes
          Cook Time Passive Time
          3 hours 1 hour
          Servings Prep Time
          3 cups 45-50 minutes
          Cook Time Passive Time
          3 hours 1 hour
          Ingredients
          Servings: cups
          Instructions
          1. Preheat oven to 260℉.
          2. Bring a large pot of water to a simmer. Wash and core large tomatoes. Cut a small X through the skin on the bottom of each tomato. Plunge tomatoes into simmering water and allow to sit for 40-60 seconds (you will start to see the skins slough off). Remove tomatoes to a cold water bath to stop the cooking. Repeat with remaining tomatoes. Peel skins off tomatoes by grabbing the flaps of the cut X.
          3. Cut large tomatoes in half horizontally and scoop out seeds. Place tomato halves, cut side up in a roasting pan.
          4. Wash cherry tomatoes and cut in half. Squeeze or scoop out seeds and scatter with larger tomatoes, tucking some in along side the larger ones. Tomatoes should be tightly packed.
          5. Trim herb stalks of any thick woody ends. Scatter herbs and garlic over tomatoes, pressing them down among the tomatoes.
          6. Lightly crush peppercorns and along with the sugar and salt, sprinkle over tomatoes and herbs. Pour olive oil evenly over tomatoes and roast for 3 hours.
          7. Pour boiling water into your sealable jars to help sterilize and warm them. Scoop hot tomatoes, along with herbs and garlic into jars. Top with remaining juice/oil. Screw on lids and allow to cool at room temperature, then refrigerate. If eating cold, allow to come to room temperature first, to allow olive oil to return to its original state.
          Recipe Notes

          -Seeding  the cherry tomatoes is tedious, but only takes 10-12 minutes once you get going.

          -Will keep for a solid week in the refrigerator.

          -Makes approximately 3 cups.

          Tomato Relish

          Tomato Relish

          What will you do with all those tomatoes?  Firstly, you need to start by making this lovely Tomato Relish.  It’s a little like bruschetta, but saltier and brinier from olives and capers.  Delicious with white fish, chicken, crostini or eggs.  A quick and easy condiment that makes the most of those little red gems drooping from the vine.

          With the onset of garden bounties, also comes the realization we’re quickly approaching the end of summer. I pause to think “where has it gone”, always gone in a blink here in central Alberta, and soon enough blogger posts will be filled with back to school specialties.  So make the most of the sunny, warm weather that’s left and enjoy seasonal fresh produce while you can.  Tomato Relish not only highlights fresh cherry tomatoes but also fresh herbs, reminding us that eating healthy and well is easy and delicious. Enjoy!

          Recipe source for Tomato Relish:  Compelled To Cook

          Tomato Relish
          Print Recipe
            Servings Prep Time
            1 3/4 cups 20-25 minutes
            Passive Time
            30-60 minutes
            Servings Prep Time
            1 3/4 cups 20-25 minutes
            Passive Time
            30-60 minutes
            Tomato Relish
            Print Recipe
              Servings Prep Time
              1 3/4 cups 20-25 minutes
              Passive Time
              30-60 minutes
              Servings Prep Time
              1 3/4 cups 20-25 minutes
              Passive Time
              30-60 minutes
              Instructions
              1. Combine all ingredients in a medium size bowl and stir to combine. Allow to rest for 30-60 minutes prior to serving to help meld flavours. Makes about 1 3/4 cups and is best eaten the day it is made. Serve along side your favourite white fish, chicken, crostini or eggs.

              Cedar Plank Potatoes

              Cedar Plank Potatoes

              Want glorious potatoes, creamy on the inside, golden on the outside, without turning on your oven?  You will when you get a look at these amazing Cedar Plank Potatoes.  Mashed potatoes get amped up with a good helping of roasted garlic (also cooked on the grill if you want), fresh herbs and cream cheese.  They’re grilled golden on a cedar plank and can be fully prepped ahead, making them fantastic for entertaining.  But nobody needs to wait for that, right?

              What spurred me to these luscious little domes?  My new Napoleon grill of course.  My husband and I recently upgraded our backyard with a deck and outdoor gas fireplace. As luck would have it, some of the more expensive items came in under budget.  This left a little cash for the frills, like furniture and new grill. We decided upon a Napoleon LEX grill, which has been amazing so far.  I love it because it gets crazy hot, has a smoker accessory and searing burner.  Napoleon Grills also have a great user friendly website with numerous recipes, and that’s where I found this great recipe.  I couldn’t wait to try them, and you won’t want to wait either.

              I have to say, I didn’t really know how bad my old grill was until I fired up my new one.  We had the old one for at least 10 years, maybe longer.  A couple of parts had been replaced along the way and I figured it still had some life left.  I’m sure it did, but not a very good one comparatively to the new grill.  I guess we all adapt to what we know and sometimes don’t know any different, as was the case for me.  Today I give thanks to my wonderful husband for persuading me to purchase a new one.

              Recipe source for Cedar Plank Potatoes, adapted from Napoleon Grills Plank Smoked Mashed Potatoes

              Cedar Plank Potatoes
              Print Recipe
                Servings Prep Time
                6-8 people 20 minutes
                Cook Time
                45 minutes
                Servings Prep Time
                6-8 people 20 minutes
                Cook Time
                45 minutes
                Cedar Plank Potatoes
                Print Recipe
                  Servings Prep Time
                  6-8 people 20 minutes
                  Cook Time
                  45 minutes
                  Servings Prep Time
                  6-8 people 20 minutes
                  Cook Time
                  45 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Peel potatoes and cut into 2" chunks. Simmer potatoes in lightly salted water until very tender 15-20 minutes. Drain potatoes and return pot to low heat. Mash potatoes over low heat, allowing the potatoes to give off any excess moisture. Once potatoes are smooth, remove from heat and add butter, cream cheese, roasted garlic, salt and pepper. Continue to mash until combined and creamy. Stir in fresh herbs.
                  2. Preheat grill to medium high or 450℉. Scoop potatoes onto pre-soaked cedar planks using a 1/4 cup scoop, leaving at least an inch between scoops (can fit 6-8 per plank). Place planks on grill and cook for 15-18 minutes until hot and golden. Remove planks from grill and use to serve potatoes or gently place potatoes onto serving dish and garnish with additional fresh herbs if desired.
                  Recipe Notes

                  Potatoes can be cooked, mashed, scooped and chilled up to two days in advance. Simply remove from refrigerator and place on pre-soaked planks when ready to grill. Makes 12 1/4 cup scoops.

                  To roast garlic, preheat oven to 350℉.  Cut the top off the head of garlic and place on a double layer sheet of foil.  Drizzle with oil and fold foil over bulb, crimping all edges to seal packet.  Place on a baking tray and bake for about 45 minutes until golden and soft. Alternatively, you can make roasted garlic on the grill, here's how Grill Roasted Garlic

                  Mustard Herb Skillet Bread

                  Mustard Herb Skillet Bread

                  One could say I have a mild obsession with making bread as it’s rare that I don’t make it weekly and usually feel guilty buying store bread. Most often I make variations of my favourite doughs, because I’m also guilty of liking familiarity and convenience. So, in keeping up with my obsession I thought I’d share this lovely Mustard Herb Skillet Bread. It’s thick and soft with a golden, crusty coating of mustard, herbs and cheese. It’s great for dunking but what I find even better is to split the bread and make a nice sandwich out of it with sliced ham or turkey. And don’t worry about the next day, because it’s almost better when it’s toasted or grilled. The mustardy coating gets even crunchier and that’s when you hit it with a fried egg, cause it’s true, everything is better with a fried egg!!

                  The mustard rub topping is just a slight variation of my go to mustard rub that I really do put on everything. I simply omitted the lemon juice and added the addition of parmesan cheese. In my humble opinion, bread and cheese are just meant to be together. Plus, the cheese lends to a nice chewy crust. Don’t be skimpy on the mustard rub either, it’s the star of the show. Enjoy!

                  Recipe source for Mustard Herb Skillet Bread:  Compelled To Cook

                  Mustard Herb Skillet Bread
                  Print Recipe
                    Servings Prep Time
                    12-16 wedges 25-30 minutes
                    Cook Time Passive Time
                    20-22 minutes 80 minutes
                    Servings Prep Time
                    12-16 wedges 25-30 minutes
                    Cook Time Passive Time
                    20-22 minutes 80 minutes
                    Mustard Herb Skillet Bread
                    Print Recipe
                      Servings Prep Time
                      12-16 wedges 25-30 minutes
                      Cook Time Passive Time
                      20-22 minutes 80 minutes
                      Servings Prep Time
                      12-16 wedges 25-30 minutes
                      Cook Time Passive Time
                      20-22 minutes 80 minutes
                      Ingredients
                      Bread
                      Mustard Topping
                      Servings: wedges
                      Instructions
                      Mustard Topping
                      1. In a small bowl whisk together all ingredients except for cheese and set aside until ready to use.
                      Bread
                      1. In the bowl of a stand mixer fitted with a dough hook stir together water, yeast and sugar. Allow to ferment for 5-7 minutes. Stir in 1 cup of flour, olive oil and salt. Begin kneading, adding additional flour by the 1/4 cup until dough starts to pull away from the sides. Continue to knead until dough is soft and silky, about 5-7 minutes.
                      2. Turn out dough into a large greased bowl, cover and allow to rise in a warm, draft free area until double in size, about 1 hour.
                      3. Preheat oven to 425℉. Oil a 10" cast iron skillet and push dough evenly into pan with oiled fingers, creating dimples as you go. Allow dough to rest a few minutes to relax dough if having trouble pushing it out to the edge. Cover and allow to rise for 20 minutes.
                      4. Brush dough with mustard topping and sprinkle with parmesan cheese. Bake in preheated oven for 20-22 minutes until golden. Remove from oven and allow to cool a few minutes in pan before lifting out onto cooling rack. May be eaten slightly warm or at room temperature.
                      Recipe Notes

                      Recipe yields approximately 490 grams of dough.