Spinach, cauliflower, brussels sprouts, grape tomatoes, leeks, butternut squash…oh my…vegetables can be the center of your meal. Check out my latest “WREG Live at 9″ demonstration to see how easy these vegetables are to make and just how yummy they are to eat!
1 tablespoon extra virgin olive oil
1 tablespoon butter
¼ teaspoon red pepper flakes
2 cloves garlic, minced
1 pound baby spinach, roughly chopped
Salt & pepper, to taste
2 eggs, beaten
1 tablespoon grated parmesan cheese
Over medium high heat, melt butter and oil until melted. Add red pepper flakes and garlic. Cook 30 seconds (do not let garlic burn). Add chopped spinach and sauté until wilted. Add beaten eggs and toss until egg is cooked. Stir in parmesan cheese. Serve warm.
Oven Roasted Vegetables with Weber® Just Add Juice Herb & Garlic Marinade
1 package Weber® Just Add Juice Herb & Garlic Marinade Mix
¼ cup Extra Virgin Olive Oil
1 butternut squash, peeled, seeds removed and cut into 1-inch pieces
2 leeks, cleaned and sliced into ½-inch pieces
½ cup grape tomatoes, sliced in half
½ pound Brussels sprouts, cut in half
Preheat oven to 425°F. Line a baking sheet with parchment paper or spray with pan spray. In a large bowl, combine all ingredients and toss until completely combined. Place vegetables on prepared baking sheet. Bake 15-20 minutes, or until vegetables are soft.
Crispy Cauliflower Galette
1 head cauliflower
1 teaspoon sea salt
1 large egg
1 cup shredded cheddar cheese
¾ cup Pankos (Japanese-style bread crumbs)
1 tablespoon chives
¼ teaspoon white pepper
1/8 teaspoon cayenne pepper (or less to taste)
2 tablespoons grated parmesan cheese
2 tablespoons butter, divided
2 tablespoons corn oil, divided
Sour cream, if desired
Cut cauliflower into florets and cook in salted boiling water, until tender, about 10 minutes. Drain and mash cauliflower with vegetable masher. Stir in cheese, pankos, chives, egg, white and cayenne pepper, and parmesan cheese.
Heat 1 tablespoon butter and 1 tablespoon oil in a 10-inch, nonstick sauté pan over medium heat. When butter and oil have heated, press cauliflower mixture into skillet and cover. Cook over medium heat until crisp on the bottom, pressing occasionally with a spatula, about 5-10 minutes.
Place a rimless flat dish on top, large enough to cover pan, and invert the galette onto the dish. Add the remaining 1 tablespoon butter and oil to the same pan, then slide the galette, browned-side up, back into the pan.
Cook until crisp and golden on the second side, about 5 minutes longer. Slide galette into serving dish, cut into wedges, and top with sour cream, if desired.