Wednesday, June 19, 2013

Roasted Garlic Cauliflower


2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets

1/3 cup grated Parmesan cheese
salt and black pepper to taste
1 tablespoon chopped fresh parsley


  1. Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
  2. Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
  3. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Lentil Soup (Alton Brown)

2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth (I use stock)
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
1/2 teaspoon freshly ground grains of paradise (I use 1/4 tsp black pepper instead)

Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency (I take out 1/3, puree the rest, then add the 1/3 back in). Serve immediately.

Recipe from Alton Brown