With chicken piccata being my husband’s favorite main dish and roasted cauliflower being his favorite side dish, I decided to combine the two for a side that can be paired with any grilled or baked meat.
Crisp on the outside with a creamy interior. The trick to a crisp exterior is to remove as much moisture from the cooked leeks as possible, so please don’t skip the step after draining. Very mildly flavored. Serve with a dipping sauce of choice, if desired.
A simple side dish of Brussels sprouts and mushrooms seasoned with thyme and spicy mustard that pairs nicely with chicken, turkey, pork, or beef.
When you add a tasty cheese like Gruyere to cauliflower and spice it up with some curry powder, something magical happens. It makes you WANT to eat all your vegetables.
Cauliflower seems to steal the show these days and while I love a good cauliflower steak, they need some competition. Cabbage steaks hold together wonderfully on the grill and are simple to prepare.
Because of this vegetable’s bizarre and unusual appearance, this is the kind of thing people pass over in the market, mostly because they’re confused by it and don’t know what to do with it, but this recipe shows exactly what to do with it. If you do what I do, you’ll be enjoying one of the most delicious vegetables you’ll ever have.
Serve drizzled with more olive oil or garlic aioli.
A simple Southwest corn and black bean skillet that goes well with tacos, enchiladas, fish, and even burgers.
Cauliflower tossed in a spicy Buffalo wing sauce and grilled in a foil packet so there is no fuss and cleanup is a breeze.
This is the perfect recipe if you have a lot of zucchini to use up. It is important to thinly slice the zucchini, so I use the slicer on my box grater. I sometimes fill 4 baking sheets at a time. You can eat it warm or cold. I will eat this portion all by myself.
Transform bland mushrooms into a flavorful side dish to accompany your favorite protein. My favorite way to serve these is with a juicy grilled ribeye.