Valerie’s Pan-Roasted Cauliflower with Pignolis

 

Valerie's Pan-Roasted Cauliflower with Pignolis

  • Servings: 6
  • Difficulty: Easy

Today my dear friend Valerie Kachura served this delicious cauliflower side dish while hosting our weekly social bridge group.  Now, I'm not the biggest fan of cauliflower but I know it has many health benefits so when I saw our good friend Roz's face light up with delight, I knew I had to try it! It was delicious! I think this will be my new favorite side-dish.  Thank you, Valerie, for feeding our group so well, and graciously letting me share your recipe.  😋❤

Ingredients

  • 1 large head of cauliflower, rinsed and separated by large florets
  • 1/4 cup pignolis
  • 3-4 garlic cloves, crushed
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground curry powder
  • 1/4 -1/2 cup Pecorino Romano cheese, grated
  • 1/4 tsp. pink  Himalayan salt
  • 1/4 tsp.  black pepper
  • 2-3 Tablespoons Olive Oil

Directions

  1. Preheat oven to 350°F
  2. In a large bowl combine, cauliflower, olive oil, salt, pepper, cumin, and curry powder. Mix well.
  3. Place in a casserole dish and bake 20 minutes until almost done.
  4. Sprinkle pignolis and grated Pecorino Romano cheese over the top of cauliflower.
  5. Place casserole back into the oven for an additional 10 minutes until starting to turn golden brown.
  6. Remove from oven and serve.

Notes: This is a naturally gluten-free side dish

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Mediterranean Style Fish Stew

 

Mediterranean Style Fish Stew

  • Servings: 6
  • Difficulty: Very Easy

Yesterday I saw codfish at my local supermarket's fish counter and thought how good that would be with some zucchini & chunks of San Marzano tomatoes that we both already had on hand. It was late Friday afternoon & both Barbara and I wanted to make a really simple & quick meal. This fish stew is naturally gluten-free...(My husband Jack has celiac disease so gluten-free cooking is a way of life for me.) We label it GF as a reminder that eating GF can be delicious and healthy.

Ingredients

  • 1  28-ounce can San Marzano whole tomatoes
  • 3-3½ lbs fresh Cod
  • 1 large sweet onion, halved & thinly sliced (about 2 cups)
  • 2 large cloves of garlic, peeled & smashed, minced
  • 1 tsp dried oregano
  • 1 tsp salt (omit if salt sensitive)
  • 6 Tablespoons EVOO, divided 4 & 2
  • dash of pepper to taste
  • dash of red pepper flakes, optional
  • 12 large Green olives with pimento, cut in half
  • 12 pitted Greek black olives, cut in half (Kalamata olives)
  •  Pecorino Romano, grated for topping ( contrary to the old belief that you shouldn’t use cheese with fish…it’s delicious)
  • Minced fresh parsley for garnish

Directions

    1. Using your hands, crush the San Marzano tomatoes, reserve liquid & set aside.
    2. Pat the fish dry with paper towels then cut into 4-5 inch pieces.
    3. In a large deep skillet heat 2 Tablespoons of EVOO on med-high heat. Add half the codfish and cook 3-4 minutes on each side. Remove from skillet & set aside. Repeat with second half of fish then remove & set aside.
    4. In the same skillet, heat the remaining EVOO over med-high heat, add onions, oregano, zucchini, garlic, salt, and pepper until tender.
    5. Add tomatoes and liquid to skillet. Bring to a boil.
    6. Add the cod and bring back to a boil, spooning sauce over top. Reduce heat to simmer, uncovered just until fish begins to flake easily with a fork, about 5-7 minutes, no more.
    7. Sprinkle with parsley and grated Pecorino Romano cheese.

Note:  Serve with crusty bread. This also makes a wonderful meal served over your favorite pasta or rice.

     

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