This dish makes a wonderful side for holiday dinners. It's not only delicious & festive but it's quick & easy to make & can be prepared ahead to free your oven up for the main event, that big bird or roast! The original recipe was inspired by Giada di Laurentis but we've added our own spin!
This recipe comes from chef Alon Shaya at Domenica restaurant in New Orleans & is one of the most flavorful cauliflower dishes that I've ever tasted. The cauliflower is precooked in a seasoned poaching liquid which infuses it with flavor & then is roasted to make it crisp. While it may seem like a long process a lot of the prep can be done beforehand.
I love this salmon recipe from Gourmet Magazine. The lemon oregano oil really amps up the flavor. It makes the perfect meal if you want to impress guests. While it may look like a recipe with a lot of steps it's really quite easy and not very time consuming as everything is made in steps. The longest part is roasting the tomatoes but they can be made up to 3 days in advance.
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