Some delicious vegetarianand pescatarian suggestions for summer and the Nine Days before Tisha B’Av, filled with in season produce when you want light, healthy and meat free for those warm days of summer! Follow the links below!
Ok, so I am a cauliflower fan, but I’m also a steak lover and I thought, no way is cauliflower like a steak!! But this hunk of cauliflower roasted with olive oil and minced garlic is a winner! I served it both as a main course and a side. Filling, delicious and a beautiful presentation— all needed in my idea of a good meal. Because if its thickness, I needed a fork and knife, making the cauliflower feel substantial. I like spices and added a few or for a more delicate taste, add the olive oil, garlic and a dash of salt Aline. Add a grain like couscous and a salad for a complete meal( I used garden tomatoes and cucumber or use the cauliflower as a side (I had it with grilled chicken) and you have a fabulous meal. If you reheat use an oven or toaster oven to retain the crispness. Don’t throw away the cauliflower crumbles, nice and golden and crunchy. A real treat!
Leaving her husband and dysfunctional marriage, Isa packs her suitcases and heads for France, her grandmother’s birthplace. “In a separate bag, she carried her laptop, electronic reader and two of her most cherished books, Pride and Prejudice and Somewhere in Time.” Isa hopes for true romance and magic across time and relationships....She would fix her broken life.”
Author Jerri Schlenker (pronounced Jera), travels along with her characters. “I write a lot of my experiences into my characters. I don’t think I’ve ever written a book that doesn’t have a spiritual component. Writing is a part of my spiritual journey.”
Yield: 4 servings, depending on size of the cauliflower
1 large, dense head of cauliflower
1 to 2 tablespoons virgin olive oil, for brushing
2 cloves garlic, minced
¼ teaspoon fine salt
Freshly ground black pepper, to taste
Preheat the oven to 425 degrees F with rack
in the upper third of the oven.
Line rimmed baking sheet with parchment paper.
With a small knife, remove any green leaves surrounding the cauliflower.
Using a sharp chef’s knife, slice off the protruding base of the cauliflower
to create a flat surface. Place the cauliflower on a cutting board, flat side down.
Use chef’s knife to create 1-inch parallel slabs of cauliflower. To create your first slab, gently saw back and forth about 1-inch away from an outer edge (these florets will likely fall apart, and that’s ok). Continue slicing 1-inch slabs until you have worked your way through the cauliflower.
Brush both sides of cauliflower and florets that may have dropped off with the olive oil, garlic and salt. Place on prepared baking sheet. Sprinkle the pepper on top.
Roast until cauliflower is turning golden on the edges and the undersides are deeply golden, about 30 to 35 minutes. Let the cauliflower cool for a few minutes, then use a spatula to serve the cauliflower as desired.
Make it cheesy: Sprinkle 1/4 cup Parmesan Cheese immediately after removing from oven.
Add some heat: 1/4 teaspoon crushed red pepper with salt.
Adapted from Cookie and Kate