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Let's Dish With Linda Lou

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

Roasted Cauliflower Mash And Lemon Pepper Roasted Asparagus

on April 3, 2015

 2015-04-02 15.10.10

My Roasted Cauliflower Mash 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’s outside grilling while I’m posting this. For me, this is perfect just as it is. Alongside the Roasted Cauliflower Mash is my Lemon Pepper Asparagus. I’m having a meat-free dinner.

The key to making these two recipes is timing. I’ve got you covered.

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2015-04-02 12.34.37 2015-04-02 13.57.08 2015-04-02 14.10.33 2015-04-02 14.19.26

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

2015-04-02 12.34.37 2015-04-02 14.10.33 2015-04-02 13.57.08

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.  To properly trim the asparagus, bend the spear in half slowly. The spear with naturally break off the tough end part that is not eatable.

Prep Time: 10 minutes
Oven Temp.: 450-degrees
Roasting Time:
Garlic: 35-40 minutes
Cauliflower: 25-30 minutes
Asparagus: 10-12 minutes
Total Time: 50 minutes
Equipment: 10 cup food processor, 3 rimmed baking sheet pans, Chef’s knife

Ingredients For Roasted Lemon Pepper Mash:
1 large head of cauliflower (about 2-pounds) broken into florets (about 8 cups)
1/4 cup olive oil
1 head of roasted garlic
1 tablespoon of ground cumin
1/2 teaspoon of ground coriander
1 teaspoon smoked paprika
2 teaspoons Kosher salt
1 teaspoon of freshly cracked black pepper
1/3 cup of heavy cream, room temperature
2 tablespoons of unsalted butter, melted
Garnish with smoked paprika and  finely chopped fresh chives

Ingredients For Lemon Pepper Roasted Asparagus:
1 pound fresh asparagus, trimmed
1/4 cup of olive oil
2 tablespoon of lemon pepper seasoning
1 tablespoon Kosher salt

Directions For Roasted Garlic:
Preheat oven to 400-degrees F.
Cut a head of garlic lengthwise, leaving the head intact with all the cloves connected. Season with 1 teaspoon of  Kosher salt and 1/2 teaspoon of freshly cracked black pepper. Drizzle each half with 1-2 teaspoons of olive oil. Wrap each half in foil and place onto a rimmed baking sheet. Place into the oven on the top rack. Roast for 40 minutes. After 40 minutes, begin checking the garlic. The garlic is done when a center clove is completely soft when pierced with a paring knife.

Note: Even once the garlic is soft, you can continue roasting until deeply golden brown for more caramelized flavor.

While garlic is roasting start on the prepping the cauliflower.

Oven at 450-degrees F.
Cut the core out and break up the cauliflower into large florets. Lay them out onto two baking sheet pans. Sprinkle on the Kosher salt, freshly cracked black pepper, then drizzle with olive oil. Toss the cauliflower all around with your hands to make sure all the florets are coated with the oil and spices.

Place the cauliflower in the center position of the oven 10 minutes into the roasting of the garlic. Timing it this way should have both coming out of the oven around the same time. The cauliflower takes anywhere from 25-30 minutes, or until golden and tender. Double check by aking 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 your eye on them.

Remove both the garlic and cauliflower from the oven. Allow both to cool down for 10 minutes. Carefully open the hot foil packet allowing the garlic to cool down enough to handle.

In a food processor fitted with the metal blade and place all the florets. Squeeze the softened and sweet roasted garlic into the processor. Add the ground cumin, ground coriander, smoked paprika, melted butter, and heavy cream. Blend until smooth and mashed potato-like. Give the cauliflower mash a taste. Season with a little more Kosher salt and pepper if needed.

Directions For Roasted Lemon Pepper Asparagus:
Stil in a 450-degree F. oven
Prepare the asparagus while the cauliflower and garlic are cooling down.

In a 450-degree F. oven, place the prepared (trimmed) asparagus spears onto tow baking sheet pans. Sprinkle with lemon pepper and Kosher salt, then drizzle with olive oil. Toss with your hands to make sure all the spears are coated with oil and seasonings. Spread the spears out into a single layer not to overcrowd. Place the asparagus into the oven, center rack position. Watch carefully, roast about 10-12 minutes.  Remove from the oven.

To serve, garnish the Roasted Cauliflower Mash with a sprinkling of smoked paprika and finely chopped fresh chives. Alongside a few spears of the Lemon Pepper Roasted Asparagus.

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