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Combine roasted cauliflower with mascarpone, Gruyère, prosciutto and nutmeg, then serve over toast for the perfect bite-sized vegetarian entrée. Ina Garten's Bay Scallop Ceviche by Ina Garten
This recipe is both flavorful and comforting. It would be perfect for a cold and rainy winter day but also ideal for a cozy holiday meal served on the floor or on the couch by the fireplace.
A low-key holiday calls for creamy Parmesan polenta, savory sausage and no more than 30 minutes at the stove. Serve it with extra Parm on the side and let the compliments roll in.
1. Preheat the oven to 400°. On a large rimmed baking sheet, drizzle the cauliflower florets with the olive oil. Season them with salt and pepper and toss well. Roast for about 30 minutes, stirring occasionally, until the cauliflower is tender and golden brown. Transfer to plates, garnish with the lemon wedges and serve hot or at room temperature.
This roasted cabbage salad combines the sweetness of roasted cabbage with the bright, zesty flavors of lime, orange and cumin. This versatile side dish works well alongside roasted chicken or steak.
1. Preheat the oven to 350°. In a small bowl, cover the raisins with water; let stand until softened, about 10 minutes. Drain. 2. Meanwhile, in a 10- to 12-inch cazuela or ovenproof skillet, heat the oil.
Slowly add ¾ cup of the cheddar, ¾ cup of the provolone, and the Parmesan and whisk until the cheese has completely melted and the sauce is nice and smooth. Heat a medium skillet over medium heat. When hot, add the diced chicken sausage and cook for 5 to 6 minutes until lightly browned. Stir the chicken sausage into the cauliflower cheese sauce.
Get the Balsamic-Glazed Roasted Cauliflower recipe. Parker Feierbach. Slow Cooker Pot Roast. When it comes to comfort food, there’s nothing better than a pot of warm, fragrant pot roast and ...