ChefUptothePlate

Food, Nutrition and Cooking


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Yesterday’s side is today’s dinner

Any leftovers from the Cauliflower dish I posted yesterday? Now you’ve got tonight’s supper.

Cauliflower, bean and goat cheese Pita sandwiches

~ 2 cups leftover cauliflower (https://chefuptotheplate.wordpress.com/2016/04/19/i-love-veggies/), coarsely chopped

2 cups cooked kidney beans (canned, rinsed or freshly cooked from dry) or other beans of your choosing

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rind and juice of 1 lemon

1 tsp cumin (or more to taste)

2 oz goat cheese, crumbled

1/4-1/2 cup chopped fresh mint

pita bread

Heat leftover cauliflower in a skillet with kidney beans, lemon, cumin and goat cheese until hot. Spoon into Pita 1/2’s and sprinkle with mint.

Serves 3-4 (1 whole 6″ pita per person)


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I love veggies!

This is a nice tweak to plain roasted cauliflower, flavorful and colorful. The olives and garlic add a lot of flavor, no need for additional seasoning. IMG_2224

Cauliflower, tomato and olive bake

1 head cauliflower, sliced into “steaks”

6 campari tomatoes or the equivalent, 1/4″ slices

3/4 cup chopped cured olives

~ 1.5 T finely chopped garlic (jarred chopped garlic works well, choose a no salt added brand)

2-4 T olive oil

Preheat oven to 450 degrees F. In a 15″ x 10″ baking dish, layer the veggies, and add the garlic and oil to combine but carefully so as not to break up the veggies.

Bake 20 minutes, stir gently and bake another 15-20 minutes until the cauliflower has browned.

Serve hot or cold. Serves 4-6


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What’s in your pantry?

It can be fun to create a meal based on what’s in your pantry and refrigerator. Tonight’s creation – Cauliflower Soup

1 medium onion, chopped

2 cloves of garlic, minced or pressed

1/4-3/4 tsp red pepper flakes (to taste)

1 1/2 T olive oil

1 head cauliflower, chopped in bite sized pieces

32 oz low sodium chicken broth (or vegetable broth)

Salt and pepper to taste

1/4 cup grated low fat cheddar cheese

In soup pot, saute onion, garlic and pepper flakes in olive oil until just translucent. Add cauliflower and broth. Bring to a simmer, cover and cook for about 15 minutes until cauliflower is softened. Take off the heat and puree with an immersion blender in the pot (alternately you can puree in food processor blender in batches). Add grated cheese and serve. 

Serves 4-6