|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.
Results 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 ...
Rinse peas in hot water; drain. Combine veggies, nuts, and bacon with sour cream. Mix dressing, mustard, and garlic together. Pour over salad; toss. ...
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.
Mix all together. Sprinkle dill weed on top. Refrigerate.
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.
Boil noodles. Cut meat in bite-size pieces. Mix all ingredients. Dressing in separate bowl. Toss all together with dressing. Chill 2 hours. Serve ...
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