Hey there friends! I hope you all had a wonderful and relaxing Memorial Day Weekend!
I’ll tell you what, there’s nothing quite like barbecues with friends. A little corn hole, a couple cold drinks, good food and good company, and I am in my happy place!
But I will say, sometimes, cookouts can be a little tough to navigate, being on the Specific Carb Diet for my Ulcerative Colitis. Luckily though, I have come up with some great travel-friendly recipes that are perfect to bring along to BBQs, if say, burgers and brats aren’t your thing.
Enter my whole roasted cauliflower with rustic red sauce!
Half a head of cauliflower, roasted to golden brown perfection, topped with a beautiful tomato sauce and fresh basil. Y-U-M.
It’s show-stoppingly gorgeous, healthy and delicious too.
Plus, it’s Grain and Gluten free, Vegan, Paleo and Specific Carb Diet friendly.
Here’s what you need: (Serves 2)
1 whole head of cauliflower, halved
2 cups of baby spinach
6 button mushrooms, sliced
fresh basil, chopped (for garnish)
2 tomatoes, diced
1 red pepper, diced
1 red onion, diced
3 garlic cloves, minced
1 Tbsp olive oil
1/2 tsp herbs de provence
1/2 tsp salt
several “cracks” of black pepper
Good chef’s knife (here’s the one I use and love)
tin foil (I use nonstick, and it’s a game changer)
nonstick frying pan
olive oil mister (optional)
Preheat oven to 400 degrees Fahrenheit. Place the halved cauliflower cut-side-down on a tin foil-lined, olive oil-sprayed baking sheet. Sprits or rub with olive oil, and bake for about 45 minutes, until it is golden brown and delicious, otherwise known as GBD. 🙂
In the meantime, make your sauce. In a skillet over medium heat, sauté the onions and peppers in 1 Tbsp olive oil, salt, pepper, and herbs de provence. Let them soften for about 5 minutes. Add the garlic and let it cook for another 3 minutes. Finally, add the tomato and let it cook for another 4 minutes. Carefully transfer to your food processor, and process until smooth.
Finally, brown the mushrooms in the skillet. Heat 2 tsp EVOO over medium-high heat and let them cook about about 3 minutes per side. A trick to really nice browning with mushrooms, is to let them cook (untouched) for 3 minutes per side. When you stir them around and have them moving a lot, they are unable to get that nice golden brown caramelization that we’re after. So let them cook untouched until it’s time to flip!
At this point, you should have about 10 minutes left on your cauliflower – which is the perfect amount of time to clean the food processor, set the table, and pour a glass of wine 🙂
To assemble, place the cauliflower on a bed of spinach. (You can dress the spinach lightly with a olive oil and balsamic vinegar.) Top the cauliflower with the tomato sauce and mushrooms and garnish with fresh basil. Serve warm, or if you’re traveling with it – at room temperature.
My goodness, what a delightful supper! The perfect tag along to any backyard cookout that is sure to make your neighbor, Karen, have some serious food envy.
But seriously, it was such a stunning dish – with the golden brown outlines of the cauliflower, and the bright red tomato sauce. It was so beautiful against the bright green from the spinach and basil.
But more than that, it was DELICIOUS. If you’ve never had roasted cauliflower before, consider this your personal invitation. It is seriously amazing. I’m not kidding – magic takes place in the oven, my friend, magic! It becomes caramelized and has a nutty flavor! For a girl that can’t eat bread, it almost tasted like bread! haha — OK, well… how about…reminiscent of bread! 😉
And the sauce was wonderful. The herbs de province gave it a warm and cozy flavor that had a delicate sweetness to it. And the basil gave it that nice *pop* of freshness.
Alright, I hope you all have a wonderful night! I’m getting up before the sun tomorrow morning for an all day shoot! So early to bed for me tonight!
See ya tomorrow for programming as usual!
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