Category Archives: Snack

Roasted Garlic Parmesan Cauliflower

Side Dish, Snack, , , ,

My husband is not the biggest cauliflower fan but he loves this recipe so we never have any leftovers. Try it, you won’t be sorry but take your serving fast before it disappears!

Recipe is inspired by Shellery’s recipe but adapted to be lower fat and a faster cook time.

Ingredients
1 head fresh raw cauliflower, florets
1-3 garlic cloves, minced (~2tbsp)
1-3 tbsp olive oil
1/4 cup grated Parmesan cheese
2 tbsp breadcrumbs
salt and pepper to taste
Optional: chopped fresh herbs for topping

Directions
Preheat oven to 450 degrees. Wash and cut cauliflower into evenly sized florets, smaller will cook faster. Mince garlic. Toss garlic, oil, and cauliflower florets to coat and add to greased baking tray. Salt and pepper as desired.

Bake at 450 degrees for 13 minutes, then remove and stir. Sprinkle with Parmesan cheese and bread crumbs (or in our case some leftover whole wheat matzo meal).

Bake for an additional 5-6 minutes until topping is golden brown.

If your cauliflower florets are larger, then you might want to stir cauliflower at 13 minutes, return to oven for an additional five minutes and then proceed to cheese and crumb topping step.

Strawberry Rhubarb Crumble

Dessert, Snack,

Strawberry Rhubarb Crumble
6 to 8 serving

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Topping:
1 1/3 cup flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons brown sugar
Zest of one lemon
1/4 pound (1 stick or 4 ounces) unsalted butter, softened

Filling:
1 1/2 cups rhubarb, chopped into 1-inch pieces
1 quart strawberries hulled & quartered
Juice of one lemon
1/2 cup sugar
3 to 4 tablespoons cornstarch
Pinch of salt
optional: 1 teaspoon of vanilla paste or extract & 1/4 teaspoon of cinnamon

1. Heat oven to 375°F. Prepare topping: In a mixing bowl, combine flour, baking powder, sugars and lemon zest and cut in softened butter. Mix until small and large clumps form. Refrigerate until needed.

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2. Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt into 9 inch dish.  I prefer pyrex or ceramic dishes.

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3. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place dish on a foil-lined baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.

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