Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Roasted Cauliflower Mash With Cumin And Coriander And Lemon Pepper Roasted Asparagus

on April 3, 2015

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This recipe is a great substitute for mash potatoes. As you can see in the picture above, the plate above has any empty space. That space will most likely be filled by the chicken that Steve is outside grilling while I’m posting this. For me, this is perfect. I’m having a meat free night for dinner.

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Let’s start with the cauliflower. I cut the core out and break them up into large florets. I lay them out onto a baking sheet, drizzling olive oil, Kosher salt, black pepper, ground cumin, and coriander. Toss that all around with my hands to make sure all the florets are coated with the oil and spices. Next i take a head of garlic, slice it in half and drizzle that with some olive oil, Kosher salt, and black pepper. I wrap it up tightly in some foil and set the foil packet on a baking sheet. I set the oven at a high temperature, 450 degrees. I set the garlic in first to give it a head start. The garlic takes anywhere from 35-40 minutes, where as the cauliflower, takes, 25-30 minutes at the same temperature. You want to make sure after 30 minutes to check on the cauliflower. Take a fork and prick the florets to see if they are nice and tender. If they need a few more minutes, leave them in but keep you eye on them.  If they’re ready, take them out to let cool for a minute or two. Next take the garlic out and carefully open the packet, so as not to burn yourself, and let the garlic cool down enough for you to handle. I use a food processor with the metal blade, and place all the florets into it. Next I squeeze the softened and sweet garlic into the processor. Once everything is in the processor, I pulse the veggies a couple of time to get them breaking up.

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I have in a measuring cup, 1/3 cup of room temperature heavy cream and 2 tablespoons of unsalted butter that I’ve melted.  I’m going to add all the melted butter first, then I slowly drizzle in the cream to cauliflower and garlic mixture. As you add in the cream through the feed tube at the top, keep pulsing until the veggies reach  the consistency of mashed potatoes. That’s all there is to it. I transfer the cauliflower mash to a bowl and cover to keep warm.  If you should need to reheat the veggies, just pop them into the microwave for a minute or two.  Next for the asparagus.

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I had this style of asparagus at a friend”s house years ago, and I’ve been preparing them the same way ever since.

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Now for me, I like my asparagus thin or thick, it really doesn’t matter. Whatever you prefer. The roasting time may vary a bit on the thickness of the stalks. I snap of the bottom tough parts of each stalk. Then I lay them out onto two baking sheets so they have plenty of room and aren’t crowded. You want them to roast, not steam. I drizzle them with olive oil, Kosher salt, and a lemon pepper seasoning blend. I don’t use mush salt here because the lemon pepper seasoning blend tends to have salt in the mix. Toss them around with my hands so all the asparagus are coated, and roast them off in a 450 degree oven between anywhere from, 10 to 12 minutes. I like them just tender but not mushy. Now these are two very delicious and healthy sides you can make anytime.

Prep Time: 10 minutes
Oven Temp.: 450 degrees
Roasting Time:
Garlic: 35-40 minutes
Cauliflower: 25-30 minutes
Asparagus: 10-12 minutes
Equipment: Food processor, and 1/4 size sheet pans
Ingredients:
1 large head of cauliflower broken into florets
1 head of garlic split in half
1 pound of  fresh asparagus
1 tablespoon of ground cumin
1 teaspoon of ground coriander
1 tablespoon plus 1-1/2 teaspoons of Kosher salt ( 1 tablespoon for cauliflower,1 teaspoon for asparagus,and 1/2 teaspoon for garlic)
1-1/2 teaspoons of black pepper. ( 1 teaspoon for cauliflower, and 1/2 a teaspoon for garlic)
1 tablespoon of lemon pepper seasoning
1/3 cup of room temperature heavy cream
2 tablespoons of melted unsalted butter

Directions: Prepare the cut head of garlic that’s been seasoned and wrap tightly in foil on a sheet pan on one side of the top rack. . Place in the 450 degree oven for 35-40 minutes. Next prepare the seasoned cauliflower florets, and about 10 minutes into the roasting of the garlic, set the sheet pan of prepared cauliflower next to the garlic on the top rack. After 25 minutes of roasting the cauliflower, check on the tenderness of the florets to see if they may need a few minutes longer. When both are done, place the florets and roasted garlic that been removed from it’s head, by squeezing the cloves out, and into the food processor. Place the prepared asparagus spears into the oven at the same temperature. Watch carefully not to over cook the asparagus, about 10-12 minutes. Process the cauliflower and until it has started to become a puree, then add in the melted butter. Pulse that through. Next add in the room temperature heavy cream through the feed tube at the top until the veggies are the consistency of mash potatoes. remove the roasted asparagus from the oven and that’s it. Two delicious and flavorful vegetables that are so good for you.


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