Cauliflower is the new kale. You type cauliflower into a Pinterest search and you get anything from buffalo cauliflower bites to cauliflower pizza crust. I’m glad because I feel like I have ignored it for years. For one, it smells when it’s raw and I thought it was just boring. I have tried the pizza crust (and have perfected it!) and the Asian flavored bites are a great appetizer. I made this Puréed cauliflower for one of my clients and when I tasted I fell in love! Soft, silky and aromatic, it was the perfect side dish. Perfect addition for your Thanksgiving menu! Enjoy!
Puréed Cauliflower with garlic
Special Equipment – blender or food processor. (A potato masher will work too)
1 head of Cauliflower
2 gloves of garlic
1/4 of a small onion, sliced
2 cups chicken stock
2 springs of fresh thyme
Salt and Pepper to taste
- Cut cauliflower into small florets. Add stock to a pot and heat to a boil. Once boiling, turn heat down to a nice simmer and add whole garlic, onion and cauliflower to the pot. Cook for about 20 minutes until cauliflower is tender. Strain into a bowl and add the cauliflower, garlic and onion to a blender or food processor. Add 2-3 tablespoons of the cooking liquid to the blender, the butter, and fresh thyme. Blend until smooth. (add more cooking liquid depending on the consistency you are looking for) Add puree to a bowl and season with salt and pepper to taste. Serve Immediately!
People always ask me for a quick go-to dinner for week nights, and I always give a bone in chicken meal because it’s cheaper than boneless chicken breast and WAY more flavorful, and will last longer for a lunch the next day or get another dinner out of it. This meal is one that I make for my clients a lot since it has a good shelf life in the fridge and it is bursting with flavor! For people who usually deal with boneless chicken breast, you will see a huge difference in taste and bone in chicken is not at all hard to cook, it takes longer to cook but it is certainly worth an extra few minutes. You want to wash your chicken pieces and pat dry, then you just rub this amazing paste inspired by Peruvian cookery, of cumin , paprika and garlic. A paste is a dry rub with a tiny bit of liquid, in this case oil and vinegar. Then you just pop in oven for 45 minutes and you are done, and a kitchen hero! While the chicken is cooking make a few side dishes.. Sweet potato fries, roasted parsnips, sautéed spinach, and so on. Enjoy!
4 lbs bone in chicken thighs and legs mixed or 1 whole chicken cut up into 8-10 pieces
2 red onions or 2 sweet yellow onions, thickly sliced
2 green bell peppers, thickly chopped (square pieces)
5 cloves garlic, finely chopped
2 TBS paprika
2 TBS cumin
2 Teas. Black pepper
2 Teas. Salt (I use Kosher or Sea salt)
2 ½ TBS white or red wine vinegar
1 ½ TBS olive oil
1 lemon thinly sliced
- Preheat oven to 400 degrees and prepare a deep pan lined with parchment paper or foil and spray with cooking oil. Set aside
- In a small bowl combine the garlic, paprika, cumin, black pepper, salt, vinegar and olive oil to make a thick paste.
- Take 2 TBS of the paste and mix with the onions and peppers
- Use the remaining paste and rub into the chicken (rub ALL over don’t miss a spot)
The chicken before putting in the oven.. I had some parsley so I sprinkled over the top
Right out the oven!