|Roasts (Master Chefs)|
|by Janeen Sarlin|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
1 - 10 of 55 for cauliflower roasted
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Make cauliflower into 1-1/2 inch ... 1/4 tsp. pepper. Roast 15 minutes. Toss ... tender. Transfer to platter, top with 1/4 tsp. pepper, parsley and cheese.
Heat oven to ... large bowl, add cauliflower, squash, parsnips, ... bowl, gently toss roasted veggies, breadcrumbs and ... taste. Worth the time to make!
In a stainless steel or ceramic bowl, combine all ingredients. Cover tightly with plastic wrap and marinate in refrigerate for at least 12 hours ...
Mix all together. Sprinkle dill weed on top. Refrigerate.
Puree in blender ... until translucent. Add cauliflower and mix. Add ... juice and cook a few minutes more. Sprinkle with fresh coriander. 4 to 6 servings.
Clean broccoli and cauliflower and chop into ... ingredients well. Add to the salad ingredients about 1 to 1 1/2 hours before serving. Keep chilled. 12 servings.
Rinse peas in hot water; drain. Combine veggies, nuts, and bacon with sour cream. Mix dressing, mustard, and garlic together. Pour over salad; toss. ...
Boil noodles. Cut meat in bite-size pieces. Mix all ingredients. Dressing in separate bowl. Toss all together with dressing. Chill 2 hours. Serve ...
Preheat oven to 350 degrees. Brown roast in oil in ... and bake 1:45 or until meat is tender. Add remaining vegetables; bake 10 minutes or until tender.
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