Roasted Cauliflower with Chickpeas and Olives

I’ve been branching out in the world of vegetables lately.  I have always eaten and enjoyed my veggies (with the exception of brussel sprouts), but I am uninspired when it comes to cooking vegetables.  My instinct is to smoother vegetables in cheese sauce or mayonnaise (Thanks, Mom!).  My health conscience mind shies away from these treatments.  So, I struggle to get tasty vegetables on the table.  I usually resort to serving salad.

I want my kids to grow up loving vegetables.  I have high hopes for my daughter.  She tried brussel sprouts at a recent dinner party we attended, and she liked them!  Les and I shook our heads in awe and confusion (he feels the same way about brussel sprouts as I do).  I have also been able to get my son to eat cabbage and swiss chard, but I still need to offer more variety.

When I saw this recipe for Roasted Cauliflower with Chickpeas and Olives in Cooking Light, I thought I had it made!  My son loves anything with olives, and I thought my daughter would enjoy the flavors.  I couldn’t wait to try this vegetable recipe.

I love the tart and spicy flavors of the red pepper, olives and lemon juice.  The flavors paired well with the cauliflower adding a brightness that was delicious.  I didn’t love the chickpeas in this dish.  After roasting in the oven for 20 minutes, the chickpeas were rubbery and dry.  I love chickpeas for their plump texture and nutty flavor, but that was lost in the roasting.  That being said, I will still make Roasted Cauliflower again, but I will wait to add the chickpeas until the end, so they can heat up without drying out.

Roasted Cauliflower with Chickpeas and Olives
Adapted from Cooking Light
1 head of cauliflower, cut into florets
24 Spanish olive, sliced in half
8 garlic cloves, thinly sliced
3 tablespoons olive oil
½ teaspoon crushed red pepper
¼ teaspoon kosher salt
Juice from one lemon
1 15-ounce can chickpeas, rinsed and drained
3 tablespoons fresh flat leaf parsley, chopped

Preheat the oven to 450°.  Combine the cauliflower, olives and garlic on a sheet pan.  Sprinkle with crushed red pepper and salt, and drizzle with the olive oil.  Toss well to coat.  Bake the cauliflower mixture for 18 minutes, stirring after 10 minutes.  Add the chickpeas and cook for another 4 to 5 minutes, or until the cauliflower is browned and crisp tender and the chickpeas are warm.  Sprinkle with lemon juice and parsley and serve.  Serves 6.


Click here for a printable version of this recipe.

Grilled Artichokes with Red Pepper Aioli

Sunday afternoon, I was riding along the coast in my husband’s shiny new red truck (perfect wouldn’t you say for Valentine’s Day?).  The sun was shining brightly, and I could almost pretend it was spring.  I could, that is, until I looked over to see the ocean absolutely churning.  The waves hitting the rocks with angry strength were from a storm system that passed through the day before.  The ocean was beautiful to watch as we drove along.  With the sunroof and windows open, we continued our drive through the Santa Cruz Mountains.  I could almost taste spring in the wind blowing through my hair.  I know our rainy weather doesn’t compare with the snow and ice in some areas of the country, but I’m tired of winter and I’m ready for spring.

When we arrived home I tasted spring again when I made these Grilled Artichokes with Red Pepper Aioli.   These beautiful artichokes were “local” according to their sign at the market. I chose to ignore my husband who suggested there might a Chilean town named “Local.”   These artichokes were delicious, and my whole family enjoyed them.  My son had his with plain mayonnaise, but my daughter, husband and I had ours with the Red Pepper Aioli.   I recommend you have a loaf of good bread on hand when you make these artichokes, because you’re going to want something to soak up the leftover aioli. 

Grilled Artichokes
4 Large Artichokes, ends trimmed
3 sprigs fresh thyme
freshly squeezed juice from 1 lemon
Kosher salt
1 tablespoon olive oil

Fill a large pot with water and add the artichokes, thyme, lemon juice, and 2 teaspoons kosher salt.  Cover and bring to a boil.  Boil the artichokes for about 20 minutes or until barely soft.  Drain artichokes and set-aside until cool enough to handle.  Cut the artichokes in half, and remove the choke with a spoon.  Brush the artichokes with olive oil and season with salt and pepper.  Heat a gas or charcoal grill to medium high.  Place the artichokes cut side down on the grill and cook for 5 minutes and then turn over, and cook the artichokes for another 5 to 10 minutes or until the flesh gives easily when pierced with a fork.  Serve the artichokes warm with the red pepper aioli.

February Snow Trip

Our President’s weekend tradition has, for the last six years, involved mountains, a cabin and snow. This year we were really looking forward to our trip to Lake Tahoe. The mountains had received new snow, and since our last trip involved precious little snow, we couldn’t wait to play in the white stuff.
The kids took ski and snow boarding lessons on Saturday, and I knew we would be hungry when we came down off the mountain, so I planned to have this warm Brie dip on hand when we came in. (I also had a pot roast in the crock-pot waiting for us, but I will share that recipe another time.)
The Baked Brie with Crudités recipe was in Bon Appetite’s R.S.V.P. section, and it was reportedly from a restaurant near a ski location in Colorado. I tore this recipe out of Bon Appétit back in 1994. I've made the dip many times before, and I knew it would be perfect for our ski trip. This dip really hits the spot after a day in the snow!

Baked Brie with Crudités
Adapted from Bon Appétit (3/94).

2 tablespoons unsalted butter
1 large onion, chopped
2 tablespoons minced garlic
8 ounces, Brie, rind trimmed, cut into pieces
1 cup sour cream
2 teaspoons fresh lemon juice
2 teaspoons brown sugar
1 teaspoon Worcestershire sauce

1 18-ounce round sourdough bread loaf

Paprika
Assorted cut-up vegetables
Baguette, sliced

Melt butter in a heavy skillet, and add onions and garlic and cook over medium heat until golden brown. Place cream cheese and Brie in a microwave safe bowl and heat at 50% until melted, about 2 minutes. Whisk in onion mixture, sour cream, fresh lemon juice, brown sugar and Worcestershire sauce. Season to taste with salt and pepper. Cut off the top of the sourdough loaf, and scoop out the center of the loaf. Pour cheese mixture into the bread bowl and place the top back on. Wrap with foil, and place in a preheated 400° oven for about an hour. When it is hot and bubbly, remove from oven, unwrap and sprinkle with paprika. Serve warm with vegetables and sliced baguette.