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Roasted Cauliflower and Cherry Tomatoes (KAT TEUTSCH)

Roasted cauliflower and cherry tomatoes. — Kat Teutsch

En español l Recipes adapted from Rhys Rosenblum, executive chef, Restaurant Associates

Roasted Cauliflower and Cherry Tomatoes

Serves 4

  • 1 head cauliflower
  • 5 teaspoons extra-virgin olive oil
  • 1 teaspoon chopped garlic
  • Salt, to taste
  • White pepper, to taste
  • 1/2 pint cherry tomatoes
  • 1 teaspoon Dijon mustard
  • 1 teaspoon red wine vinegar
  • 1 tablespoon chopped parsley

1. Clean the cauliflower and cut into small florets.

2. Toss the cauliflower with 2 teaspoons olive oil, garlic, salt and pepper, and roast at 375° F for 15 to 20 minutes.

3. Toss the tomatoes in 1 teaspoon olive oil and add to the cauliflower. Roast an additional 8 minutes.

4. Whisk together the Dijon mustard and the vinegar, then slowly incorporate the remaining 2 teaspoons olive oil to make the vinaigrette.

5. In a bowl, gently toss together the cauliflower-tomatoes mixture, the parsley and the vinaigrette. Serve.

Nutrients per serving: 88 calories, 3g protein, 8g carbohydrates, 3g fiber, 9g fat (1g saturated fat), 0mg cholesterol, 361mg sodium

Next page: Gigante bean salad. »

Gigante Bean Salad (KAT TEUTSCH)

Gigante bean salad. — Kat Teutsch

Gigante Bean Salad

Serves 4

  • 1/2 cup dried gigante beans (or cannellini beans)
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 cup extra-virgin olive oil
  • 1/3 cup thinly sliced onion
  • 1/4 cup thinly sliced green bell pepper
  • 1/4 cup thinly sliced red bell pepper
  • Black pepper, to taste
  • 1 teaspoon minced garlic
  • 2 tablespoons white wine vinegar
  • 2 tablespoons chopped parsley

1. Place the beans in a bowl and cover with water. Let them stand overnight. Drain.

2. Place the beans in a medium pot and cover with 6 inches of water. Add the bay leaf and bring to a boil, skimming any foam that rises to the surface. Reduce the heat to low and simmer 1 1/2 hours or until the beans are tender. Season with the salt and cook an additional 5 minutes. Drain the beans and discard the bay leaf.

3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and the bell peppers, lightly season with salt and black pepper, and stir frequently until the bell pepper mixture is tender, about 5 to 6 minutes. Add the garlic and vinegar and cook for 1 minute.

4. Add the beans and parsley to the bell pepper mixture. Adjust seasoning if necessary. Serve chilled.

Nutrients per serving: 211 calories, 5g protein, 16g carbohydrates, 5g fiber, 14g fat (2g saturated fat), 0mg cholesterol, 595mg sodium

Next page: Shredded red beets in vinaigrette. »

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