The 'star' featured this month for Cook Like A Star bloghop is Ree Drummond, more normally known equally The Pioneer Woman. I outset come up beyond her blog few years ago when I was merely starting to get into cooking and sharing food posts online. The style she narrates her stories, the photographs she takes, and the simple dishes she makes were inspiring for me to widen my own repertoire. I like her so much, that I bought both of cookbooks, "The Pioneer Woman Cooks" and "Food from My Borderland", I accept even pre-ordered her latest cookbook "A Twelvemonth of Holidays".
In that location's only one catch though. Ree cooks in a similar way as Nigella, but in dissimilar countries. A lot of the times they use fix-made stuff (sauces for Ree, pastry for Nigella), and tends to be a picayune scrap on the unhealthy side (cream, butter, cheese, saccharide, bacon…. all that stuff I'thou trying to avoid at the moment), and that was why I oasis't used whatsoever of their recipes for ages. I prefer to make things from scratch. Yet when it comes to busy times, Ree'south recipes can be very helpful. I have fabricated the Cajun Chicken Pasta, The Hot & Sugariness Drumsticks, Meatloaf (best recipe I've tried so far, but I modified information technology by calculation a bit more than vegetables), Mac n Cheese (normal and fancy version) and they all worked pretty well.
Flipping through her 2d cookbook, I bookmarked a few vegetarian side dishes and idea the Roasted Cauliflower looked pretty good and straightforward. A bit besides straightforward, even. So I have changed it a little scrap to make it tastier.
Roasted Cauliflower
Cauliflower is probably not many people's favourite dish for it'due south bland gustation. But when cooked right, it can exist a good vehicle for flavours. It's also incredibly good for you lot: nutritiously dense, it's low in fatty, low in carbohydrates only high in dietary fiber, folate, water, and vitamin C. In that location has been enough of studies to demonstrate cancer fighting backdrop too. And so what if this dish contain a little bit of cheese and butter and so, right? *wink*
I take halved her recipe for my personal consumption as I ate just that for my lunch today, and it was delicious.
Roasted Cauliflower (adapted from "The Pioneer Woman Cookes – Nutrient from My Frontier" pg 220) Half cauliflower head, carve up into small florets ane drizzle of olive oil salt and black pepper 1 sprinkle of footing cumin i/iv cup panko breadstuff crumbs 1 tablespoon butter, melted 1/4 cup of Shredded Mozzarella and Cheddar
Preheat oven to 200C. Spread the cauliflower on a big blistering tray and drizzle with olive oil. Add salt and pepper, and basis cumin and toss them evenly.
All fix to get into the oven.
Roast the cauliflower for 15-20 minutes, or until golden brown with some darker parts.
Melt the butter and then add the panko bread crumbs and mix well.
Place the cauliflower in a small blistering dish summit with the cheese, then mound the bread crumbs on acme.
Looking pretty good then far, let's take it a flake further.
Roast for 5-10 minutes until the bread crumbs are aureate brown on top. Permit absurd a little before serving.
Love the gold hue!
Not much free energy used in preparing this, but the flavours are comforting. The buttery bread crumbs paired so well with the tender cauliflowers. And I call up a picayune bit of cheese simply provided a bit more depth of flavour equally well as moisture to the dish. I finished this in minutes. Yum.
Can you olfactory property it from here?
I am submitting this to the "Melt Like Ree Drummond" issue which I am co-hosting with Zoe of Broil for Happy Kids and Mich of Piece of Cake. To bring together, simply cook or broil whatsoever recipe from any Ree Drummond websites or cookbooks for the whole month of September 2013. You tin can link your posts at one of the host'south pages.
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