Cauliflower Mac ‘n’ Cheese
Serves four people. This recipe comes from People Magazine, June 13, 2011.
- 8 cups of cauliflower florets (1 head)
- 2 tbsp. extra virgin olive oil
- ½ tsp. kosher salt
- ½ tsp. ground black pepper
- 2 tbsp. unsalted butter
- 2 tbsp. flour
- 1 ½ cups fat-free milk
- ½ cup heavy cream
- ¼ tsp. salt
- 1 cup grated sharp cheddar cheese
1. Preheat oven to 400°F. Toss florets in oil on a baking sheet. Sprinkle with kosher salt and ¼ tsp. pepper. Roast until fork-tender and lightly browned. (about 25 minutes). Remove pan from oven. Reduce oven to 350°F.
2. Melt butter in a medium skillet over medium heat. Stir in flour and cook for 1 minute. Gradually wisk in milk. Simmer over medium heat, stirring frequently, until thickened. (2 to 4 minutes). Whisk in cream and cook for 5 minutes.
3. Remove pan from heat and stir in ¼ tsp. salt, ¼ tsp. pepper, and all but 2 tbsp. of cheese. Stir over medium-low heat for 5 minutes.
4. Place cauliflower in an 8x8 glass baking dish (or 4 10-oz. ramekins). Pour cheese sauce on top. Sprinkle with 2 tbsp. cheese. Bake until sauce is bubbly. (20 to 25 minutes)
Cauliflower Mac ‘n’ Cheese
Serves four people. This recipe comes from People Magazine, June 13, 2011.
- 8 cups of cauliflower florets (1 head)
- 2 tbsp. extra virgin olive oil
- ½ tsp. kosher salt
- ½ tsp. ground black pepper
- 2 tbsp. unsalted butter
- 2 tbsp. flour
- 1 ½ cups fat-free milk
- ½ cup heavy cream
- ¼ tsp. salt
- 1 cup grated sharp cheddar cheese
1. Preheat oven to 400°F. Toss florets in oil on a baking sheet. Sprinkle with kosher salt and ¼ tsp. pepper. Roast until fork-tender and lightly browned. (about 25 minutes). Remove pan from oven. Reduce oven to 350°F.
2. Melt butter in a medium skillet over medium heat. Stir in flour and cook for 1 minute. Gradually wisk in milk. Simmer over medium heat, stirring frequently, until thickened. (2 to 4 minutes). Whisk in cream and cook for 5 minutes.
3. Remove pan from heat and stir in ¼ tsp. salt, ¼ tsp. pepper, and all but 2 tbsp. of cheese. Stir over medium-low heat for 5 minutes.
4. Place cauliflower in an 8x8 glass baking dish (or 4 10-oz. ramekins). Pour cheese sauce on top. Sprinkle with 2 tbsp. cheese. Bake until sauce is bubbly. (20 to 25 minutes)
Chimichurri ‘Qued Chicken
Another recipe from People Magazine: June 13, 2011
Serves 4 people
- 1 tbsp. Finely grated orange zest
- 1 tbsp. chili powder
- 1 tbsp. salt
- ½ tsp. fresh-ground black pepper
- 1 whole chicken cut into 8 pieces
- Chimichurri sauce (recipe below)
1. Combine orange zest, chili powder, salt, and pepper. Rub over chicken pieces. Let stand at room temperature for 30 minutes.
2. Make chimichurri sauce.
3. Preheat a grill or grill pan over high heat.
4. Lightly oil grill. Place chicken on grill, skin side down, and cook, turning occasionally, until browned on all sides and cooked through. (20 minutes). Spoon sauce over chicken.
Chimichurri Sauce
- 6 cloves of peeled garlic
- 3 bay leaves
- 1 poblano
- 1 serrano chili
- 1 ½ tsp. salt
- Sherry vinegar
- ⅓ cup fresh flat-leaf parsley
- ¼ cup fresh oregano
- ¼ cup fresh basil
- ⅓ cup olive oil
In a blender, place garlic, bay leaves, poblano, and chili (coarsley chopped with seeds), salt, and 1 tsp. sherry vinegar. Puree until smooth. Transfer to bowl and add parsley, oregano, and basil, all finely chopped. Whisk in ¼ cup sherry vinegar and the olive oil.