Fresh & Fast Vegetarian_ Recipes That Make a Meal - Marie Simmons [74]
Roast until the cauliflower is golden brown on the bottom, about 10 minutes. Turn with a wide spatula and brown the other side, about 10 minutes more. Sprinkle with the herb and squeeze a few drops of lemon juice on each slice. Transfer to a serving platter.
Substitutions
Add a generous dusting of ground cumin, smoked paprika (preferably Pimentón de la Vera; see [>]) or curry powder. Or prepare Orange Gremolata ([>]) or Salsa Verde ([>]) and spoon on top.
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Make a Meal
Serve with Curried Sweet Potato Wedges with Yogurt, Garlic and Mint Sauce ([>]) and Okra with Tomato-Ginger Sauce ([>]).
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ROASTED CAULIFLOWER, RED BELL PEPPER AND RED ONION WITH ROSEMARY AND GARLIC Vegan
I often use my oven to roast a medley of vegetables, leaving the top of the stove available for cooking a second vegetable, boiling pasta, simmering grains or whatever else will make the meal. Oven-roasting at a high temperature softens and caramelizes vegetables quickly. Once you get the knack of the technique, you'll be making up your own combinations.
Cook Time: 30 minutes
Serves: 4
½ medium head cauliflower (about 12 ounces) or 1 bag cauliflower florets, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 medium red onion, cut into ¼-inch lengthwise slices
3 tablespoons extra-virgin olive oil
2 teaspoons fresh rosemary
Freshly ground black pepper
1 garlic clove
½ teaspoon coarse salt
Place a large baking sheet in the oven and preheat to 450°F for 10 minutes.
Toss the cauliflower, bell pepper and onion with the oil, 1 teaspoon of the rosemary and a generous grinding of black pepper in a large bowl. Carefully remove the hot pan from the oven and spread the oiled vegetables in a single layer on the hot pan. Roast for 15 minutes. Turn and stir the vegetables with a wide spatula, moving them around on the pan so they'll roast evenly. Roast until lightly browned and tender, 10 to 15 minutes more.
Place the remaining 1 teaspoon rosemary, the garlic, bruised with the side of a knife, and salt in a mortar and mash with a pestle. If you don't have a mortar and pestle, grate the garlic and mash it with the rosemary and salt on a saucer with the back of a spoon.
Place the hot roasted vegetables in a serving bowl and stir in the rosemary and garlic mixture until evenly distributed.
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Make a Meal
Serve with Red Quinoa with Scrambled Eggs, Asparagus and Tamari Almonds ([>]) or Sautéed Cabbage and Crispy Potato Cake with Melted Cheese ([>]).
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SWISS CHARD WITH FRAGRANT GARLIC AND SALT Vegan
Almost any green can be cooked using this technique. Try the outside green leaves of escarole, romaine lettuce, mustard or turnip greens, Asian stir-fry mix or Southern greens. Adjust the cooking time according to the thickness of the greens.
Cook Time: 5 minutes
Serves: 4
2 bunches (about 2 pounds) Swiss chard, rinsed
3 garlic cloves, coarsely chopped or grated
1 teaspoon coarse salt
3 tablespoons extra-virgin olive oil
4 lemon wedges
Tear the leafy parts of the chard leaves away from the ribs. Save the ribs for another use (see opposite page). Tear the leaves into 2-inch pieces.
Heat a large skillet until it is hot enough to sizzle and evaporate a drop of water. Add the chard with the water still clinging to the leaves. If the leaves seem dry, sprinkle with about 1 tablespoon water. Cover and cook over medium-low heat until the leaves are wilted, 3 to 5 minutes. With tongs, transfer the chard to a plate. Discard any liquid in the skillet and wipe dry.
Mash the garlic and salt in a mortar with a pestle. Or, if you don't have a mortar and pestle, mash the garlic and salt together on a saucer with the back of a spoon.
Add the oil and the garlic paste to the skillet and cook, stirring, over low heat until