Creative side Dishes

April 17, 2018
Low-Carb Side Dishes

Garlic-Roasted Cauliflower & OnionsI enjoy prepare in my family and buddies and anticipate every chance to become creative and innovative with my foods, but because an active mother with three young girls, I simply do not have plenty of time to spend in the kitchen area. I like taking simple elements which i have available within the fridge and also the kitchen and turning them into dishes that appear to be and taste spectacular. My approaching cook book, The Silver Platter, due for release on May sixth, is presented together with legendary cook book author Norene Gilletz. It’s filled with family-friendly quality recipes that turn simple elements into spectacular foods.

If this involves Passover cooking, everybody has numerous quality recipes for meat and chicken, but making exciting sides could be much more of challenging. I like that challenge, approaching with creative side-dish quality recipes that utilize different textures and colors. Listed here are three scrumptious sides which use simple, kosher-for-Passover elements, which will make sure all of your holiday foods completely spectacular. Enjoy them, and Chag Sameach!

Garlicky Potato MoundsGarlic clove-Roasting Cauliflower &lifier Let's eat some onions

pareve passover gluten-free don't freeze yields 6 portions

Light, delicate, and golden brown, roasting cauliflower adds simple elegance to the menu. I frequently double the amount recipe to make certain we've enough. Should you overcook the cauliflower florets, their delicate texture will use mush, so watch the time!

  • 1 large cauliflower, reduce 2-inch florets (8 cups)
  • 1 medium onion, chopped
  • 2 teaspoon fresh thyme leaves
  • 2 Tablespoons of essential olive oil
  • 3-4 cloves garlic clove, minced (a couple of teaspoon)
  • kosher salt
  • freshly ground pepper
  • thyme leaves, for garnish
  1. Pre-heat oven to 400°F. Line a rimmed baking sheet with parchment paper.
  2. Inside a large bowl, mix cauliflower with let's eat some onions and thyme. Stir in oil, garlic clove, salt, and pepper toss to mix.
  3. Spread mixture in one layer on prepared baking sheet.
  4. Roast, uncovered, for 35-40 minutes, or until cauliflower is golden brown and tender.
  5. Transfer to some large platter garnish with thyme leaves. Serve hot or at 70 degrees.
Source: www.aish.com
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