I watched your program for the first time this morning on Mediterranean Cooking and can't wait to try these recipes. Being of Greek descent my mother will enjoy everything. Can't wait to see what other vegetarian dishes you will come up with. Thanks for a great program.
Roasted Cauliflower and Butternut Squash
Roasted Cauliflower and Butternut Squash
Roasting is one of my favorite methods of preparing vegetables. It’s so easy and roasting brings out the very best flavor in most vegetables. This recipe boasts few ingredients and is packed with flavor and flexibility. I will serve this as a vegetable side dish or light entrée. The roasted garlic is superb and the pan ‘drippings’ are caramelized to perfection, just waiting to be mopped up with warm bread.
Try this as a filling for Chickpea Crepes using the savory alternative version.
Watch this recipe being made online .
1 head cauliflower, broken or cut into florets
1 butternut squash, peeled, innards removed, cut into 2″ pieces
6-10 whole garlic cloves, with peel on (remove any loose papery skin)
1-2 shallots, quartered
1/4 c. extra virgin olive oil
Salt and Pepper
1/4 to 1/2 c. toasted pine nuts
3-4 sprigs of fresh rosemary
1 t. Herbes de Provence (optional)
¼ c. “Parmesan” style vegan cheese (optional)
Preheat the oven to 425 degrees. Take the garlic and with the heel of a knife, gently break the skin a little but leaving the clove in the skin. Place the cauliflower, squash, garlic, pine nuts, and shallots into a roomy work bowl. Drizzle olive oil over the vegetables, reserving some to add as they roast. Season with about half a teaspoon of kosher salt, a few grindings of black pepper, and the dried herbs, if using. Toss everything well to combine. Put all the vegetables in a metal or glass roasting pan or terra cotta baking dish. I like to pile the vegetables somewhat so they aren’t completely in a single layer – this helps to retain the vegetables’ moisture content as they roast. Tuck the rosemary sprigs all around but don’t break off the leaves. Put the pan in the oven and roast for 20-25 minutes.
After about 20 minutes, the top should be browning a bit. Turn the vegetables in the pan and continue roasting for an additional 10-15 minutes or until the squash pieces are fork tender. If the vegetables seem dry, drizzle with additional oil. When the vegetables are cooked, you’ll have a nice layer of caramelization on the bottom of the dish. Remove the pan from the oven and cover lightly with foil. Allow the cauliflower and squash to rest and “sweat” out their juices for five minutes or so, then season everything to taste, and serve.
This is wonderful as a side dish, filling, or main course with any grain recipe. The garlic is a real treat, so sweet, and each clove just pops out of the skin. Be sure to eat the squash with some of these delicious garlic treasures. The rosemary should be soft and fragrant. Any leaves remaining on the twig will easily slide off and can be mixed with the juices.
Optional additions include dried cranberries, black olives, or walnuts.
I have tried two of your chickpea and they ARE as good as they look. I discovered your show through the podcasts- Great work, it is so hard to find great vegetarian alternatives!
What a discovery I have made in finding your show recently. I have been sharing your recipes with my family on our family website (giving you credit, of course, and providing a link to your site). Coming from a big Italian family, fresh vegetables have always been part of our diet, so your recipes are wonderful to follow. It has been suggested that I avoid gluten, so I found your show on chickpeas to be very interesting. Does chickpea flour have little or no gluten? I had never heard of this flour before watching your show. Thanks for giving me so many ideas to incorporate into my meal planning.
Hi Paula, Thank you for writing. I'm glad you enjoyed the recipes and the show. It's always nice to hear from viewers. Stay with us, there's more great food on the way!Kind regards, Toni
First let me say I am not a vegetarian, however as I surfed the channels I came across your program, I stopped to watch, as I liked your style, and ended up making this recipe 3 times this past week. I am passing along this recipe and a tip to watch Delicious TV to my daughter, who is a vegetarian. My oven is heating up right now as I prepare the chick pea recipe I saw on the same show. Thank you soooooo much!!!!
I'm so glad you liked it and that you added something new, great idea. Roasting is such an easy way to prepare vegetables and you'll find a lot of ways of using the crepes! Thanks for writing and watching DTV. Toni
This was such an easy and great recipe. We woke up this morning, watched the show and had to try this! We made it with cranberries & the garbanzo bean crepes...delicious! Cannot wait to make it again for Thanksgiving!
Thank you Lindy and we hope you keep watching DTV. Our 2008 season promises to bring more great food! Take care. The DTV Team
This is fabulous! Went to the Farmers' Market in Brunswick this morning and bought, da! da! butternut squash, and cauliflower and made this fabulous thing! Added a few bites of sweet red pepper -- and enough for company. Thank you! Beautiful!
I really like your show. Being italian i never thought that italian recipes can be made without meat. Keep up the good work.
Great tip! It's always nice to hear from viewers especially with recipe ideas...Thanks so much for writing and watching...Toni
This is such a great recipe for cooking cauliflower and butternut squash. It is very easy to make and can be make spicier by sparingly sprinkling with turmeric and chili powder before baking. Thanks a lot for making this available to us. We love all your vegetarian dishes.