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JeanMarie Brownson: It’s all about cauliflower

JeanMarie Brownson, Tribune Content Agency on

2. Divide cauliflower florets among the baking sheets. Cut poblano peppers into 1/2-inch wide strips. Add to baking sheets. Cut onion in half through the stem. Cut each half into 1/4-inch wide wedges. Add to baking sheets. Add half of the oil, salt and pepper to each baking sheet. Toss to coat vegetables nicely with the oil.

3. Roast vegetables, stirring occasionally, until cauliflower is lightly browned and a knife inserted comes out easily, 25 to 30 minutes.

4. Serve sprinkled with cilantro, adding optional toppings as desired.

White Wine Vinaigrette with Olives, Capers and Raisins

Makes about 1 1/2 cups

Note: Use this chunky vinaigrette over roasted cauliflower steaks or blanched cauliflower (or broccoli) florets. Or, spoon it over grilled boneless chicken or fish fillets.

 

1/3 cup extra-virgin olive oil

2 tablespoons vegetable oil

1/4 cup white wine vinegar

1 teaspoon spice brown mustard

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