This is another quick and easy weeknight dinner. I love sheet pan meals! The yogurt sauce was absolutely essential- we all gobbled it up dolloped over both the cauliflower and the chicken. The spice blend, especially the smoked paprika, gave the chicken a great depth of flavor. Nice.
This recipe was adapted from The New York Times, contributed by Yossy Arefi. I used boneless, skinless chicken thighs and modified the proportions as well as the marinating and cooking times. I served it with roasted potatoes (made simultaneously in the same oven) and crusty sourdough bread.
1 tablespoon chopped fresh flat leaf parsley or mint
3 tablespoons chopped fresh cilantro, plus more for garnish
2 tablespoons lemon juice, plus more for serving (I used Meyer lemon juice)
1 garlic clove, finely grated (I used a garlic press)
In a large bowl, whisk together the coriander, paprika, Aleppo pepper, and red pepper flakes with 1 1/2 tablespoons oil and a big pinch of salt and pepper.
Pat the chicken dry and trim excess fat.
Add the chicken to the bowl and toss to coat in the oil and spices. Cover and marinate in the refrigerator at least 30 minutes and up to overnight. (I marinated the chicken for 2 hours.)
Heat oven to 425 degrees and set a rack in the center. (I set my oven to convection roast.)
Arrange the chicken, “skin-side up”, on a large parchment paper-lined baking sheet.
Add the cauliflower, shallots, remaining 2 tablespoons oil, and a sprinkle of salt and pepper to the bowl with the residual marinade. Toss to coat, then arrange the vegetables in a single layer surrounding the chicken.
Bake until the chicken is deep golden brown and cooked through and the cauliflower is browned, tossing the vegetables once or twice, about 20 to 25 minutes for boneless and up to 40 minutes for bone-in. The internal temperature should read 165 degrees on instant read thermometer. (If the chicken is done before the cauliflower, transfer the thighs to a plate, cover, and continue cooking the cauliflower until golden brown.)
While the chicken bakes, prepare the yogurt sauce: Whisk the yogurt, parsley or mint, cilantro, lemon juice and grated garlic with a pinch of salt and a few grinds of pepper. Cover and refrigerate until serving. (I made the sauce after making the chicken marinade and let it sit in the refrigerator during the marinating time as well.)
Transfer the chicken and vegetables to a platter and top with any juices left on the sheet pan and a squeeze of lemon juice.
Serve with yogurt sauce on the side, sprinkled with fresh cilantro, if desired.
I have a Maqlubeh (Maqluba) recipe collection. I have always wanted to make this beautiful, multi-layered, flavor-packed dish but was hesitant because it is a bit of a project. This streamlined version inspired me to finally try it. I even made it on a weeknight! (admittedly a little ambitious…)
This recipe was adapted from 177milkstreet.com, contributed by Courtney Hill. I substituted boneless, skinless chicken thighs for bone-in. I also used unsalted butter and chicken stock.
When presenting the finished dish, the platter is gently shaken to create cracks in the rice. The cracks reveal the aromas as well as the chicken and vegetables inside. I absolutely loved it- and drove my family crazy talking about it all evening. 😉 Although it could be served as a complete meal on its own, I served it with roasted asparagus and broccoli as well. It is classically served with a tomato, cucumber and yogurt salad. Fantastic.
8 ounces cauliflower florets, cut into 1-inch pieces
8 to 10 large garlic cloves, minced
4 tablespoons (1/2 stick) unsalted butter, melted
4 teaspoons ground cumin
1 tablespoon ground allspice
2 teaspoons ground turmeric
1 teaspoon freshly grated nutmeg
1/2 to 3/4 medium eggplant (about 8 to 12 ounces), sliced into 1/4-inch-thick rounds
1 quart (4 cups) chicken stock
In a large bowl, combine the rice and 2 tablespoons of coarse salt. Add water to cover by 1 inch, then set aside.
Prepare a lidded pot that measures 9½ to 11 inches in diameter and 4 to 6 inches deep. (I used a large enameled cast iron Dutch oven.) Cut 2 rounds of kitchen parchment the size of the pot. (I cut the rounds slightly oversized so that it had a little bit of a lip.)
Season the chicken all over with salt and pepper.
Set the pot over medium and heat 1 tablespoon of the oil until shimmering.
Add the chicken “skin side” down and cook until browned, about 7 minutes for boneless or 10 minutes for bone-in. Transfer to a plate and set aside.
Remove the pot from heat. Place 1 parchment round on the bottom, then turn to coat it with fat.
Add the remaining 3 tablespoons oil to the parchment-lined pot, then sprinkle evenly with the almonds.
Drain the rice in a fine mesh strainer, then rinse under cool running water and drain again.
Scatter 1 cup of the rice in a thin, even layer over the almonds.
In a medium bowl, mix together the remaining rice with the cauliflower, garlic, melted butter, cumin, allspice, turmeric, nutmeg and 1 3/4 teaspoons each salt and pepper. Reserve 1/2 cup of this mixture, then distribute the remainder in an even layer in the pot.
Place the chicken and accumulated juices (if using boneless, skinless chicken) in the pot, slightly nestling the pieces into the rice-cauliflower layer; discard any accumulated juices (if using bone-in chicken).
Shingle the eggplant slices over the chicken in an even layer. Sprinkle with the reserved 1/2 cup rice-cauliflower mixture.
Pour the stock into the pot (it will not fully cover the eggplant), then bring to a boil over medium-high. Set the second parchment round over the food, the cover the pot with the lid. Cook for 5 minutes, reduce to low and cook, undisturbed, for 35 minutes.
Remove the pot from the heat, uncover and let stand for 15 minutes.
Remove the parchment (and accumulated liquid on the top), then invert a serving platter onto the pot. Holding the platter against the pot, carefully invert the two together; leave the pot overturned on the platter and let rest for about 10 minutes. Slowly lift off the pot and, if needed, remove and discard the parchment.
Gently shake the platter to create cracks in the top of the finished dish.
This is another dish with a crispy and delicious parmesan topping. Cheese makes everything better. 🙂 I loved that the base of the dish was an arugula salad. The crunchy roasted almond topping provided a nice contrasting texture too.
I cut the head of cauliflower through the center into two steaks and roasted the additional florets in a formation as close to a plank as well, for presentation purposes. Next time, I may change the orientation of the cauliflower to keep the florets attached to the core.
This recipe was adapted from Martha Stewart Living. I used French green lentils, added red pepper flakes, and modified the cooking and serving methods. It was a lovely, fresh and healthy light meal. We ate it for dinner, but it would also be wonderful served for a special lunch, of course. 🙂
Yield: Serves 4
3 cups of cored and chopped tomatoes, about 3 beefsteak tomatoes (I used 2 beefsteak and 3 romas)
2 to 4 cloves garlic, thinly sliced, plus 1 clove for cooking the lentils, if desired
2 tablespoons capers, drained
1/2 cup (8 T) extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
pinch of red pepper flakes, or more, to taste
1 head cauliflower (about 2 pounds), trimmed and cut through the core into 1-inch planks
1 1/2 cups cooked lentils (I used French green lentils)
2 ounces Parmigiano-Reggiano, grated (3/4 cup)
1 bunch arugula, trimmed (I used about 4 oz wild baby arugula)
1 tablespoon red-wine vinegar
toasted almonds, chopped, for serving (I used sliced almonds)
Cook the lentils: Place 3/4 to 1 cup of dried lentils with a large smashed (but intact) garlic clove, optional, in a pot covered by 2 inches of water. Bring to a boil and season with salt. Reduce heat to a simmer and cook 25 to 30 minutes, or until tender. (You will have leftover cooked lentils.)
Toast the almonds: Preheat oven to 400 degrees. Spread almonds in an even layer on a rimmed quarter sheet pan. Toast the almonds, stirring once or twice, about 4 to 5 minutes, or until golden brown and fragrant. Remove and set aside.
Increase the oven temperature to 475°F, with a rack placed in the center and another rack in top position. (I set my oven to convection roast.)
In a bowl, toss together tomatoes, garlic, capers, large pinch of red pepper flakes, if using, and 2 tablespoons oil; season with salt and pepper.
Place cauliflower planks on a rimmed baking sheet.
Brush cauliflower evenly with 3 tablespoons oil and season with salt and pepper.
Roast until undersides are golden, 12 to 13 minutes. Remove pan from the oven, flip the cauliflower and push to one side.
Add tomato mixture to other side of the pan.
Reduce the oven temperature to 450 degrees; roast 12 minutes more.
Stir 1 1/2 cups drained lentils into tomato mixture. Drizzle with 2 tablespoons oil; season with salt and pepper.
Sprinkle everything with cheese.
Switch oven setting to broil, and broil on top rack until cheese has melted, 1 to 2 minutes.
Toss arugula with remaining 1 tablespoon oil and vinegar; season with salt and pepper.
Serve the roasted cauliflower planks over lentils and arugula salad, sprinkled with toasted almonds.
I love yogurt-based marinades because the resulting meat is always juicy and tender. This dish not only had a yogurt marinade, it was made on a single sheet pan and had a bright and spicy “finishing condiment” as well. A winner. 🙂
The rimmed sheet pan did accumulate a lot of pan juices, but the chicken and cauliflower were still perfectly crispy on top. The cauliflower and chickpeas absorbed a lot of wonderful flavors from the pan drippings as well.
This recipe was adapted from Bon Appétit, contributed by Kat Boytsova. I added chickpeas and served the roasted chicken, cauliflower, and beans over rice, drizzled with pan juices. We also had warm naan on the side. The lemony cilantro-onion-jalapeño finishing condiment was essential and absolutely delicious.
Yield: Serves 4 to 6
For the Chicken:
3″ piece ginger, peeled
2 cups whole-milk Greek yogurt
1/2 cup (or more) 2% Greek yogurt, for serving (can substitute whole-milk yogurt)
Place a rack in upper third of oven; preheat to 425°. (I set my oven to convection roast.) Line a large rimmed baking sheet with foil.
Finely grate 3″ piece ginger into a medium bowl. Transfer all but 1 teaspoon of the grated ginger to a large resealable plastic bag, reserving ginger in bowl for the finishing condiment. (I used a gallon-size bag.)
Add 2 cups whole-milk yogurt to bag with ginger.
Cut 1 lemon in half crosswise and squeeze juice from each half into the yogurt mixture.
Add cayenne and 2 T plus 1 tsp garam masala. Seal bag and shake to combine.
Season 8 chicken pieces with 5 tsp salt. (I placed the chicken on a plate, seasoned with half the salt, turned each piece over, and seasoned with the rest of the salt.)
Place chicken pieces in the marinade bag, seal, and shake again to cover all the pieces.
Squeeze out as much air as you can from the bag, which makes sure that all the chicken is covered with the marinade. Let marinate at least 30 minutes at room temperature, or keep in the fridge for up to 4 hours. (I marinated the chicken 3 hours in advance, letting it come closer to room temperature for 20 minutes or so before roasting.)
Drain and rinse the garbanzo beans. Lay out on a paper towel to dry thoroughly.
Cut 1 head of cauliflower into quarters through stem end. Place quarters cut side down and remove most of the core. The cauliflower florets should fall apart and separate naturally, but you can slice any larger florets in half or into quarters until all florets are about 2″ in size. You want the more or less evenly sized so they’re cook evenly.
Transfer cauliflower and beans to the prepared baking sheet.
Drizzle 3 T oil and 1 1/2 tsp salt over and toss to coat. Spread evenly all the way to edges of pan, making sure that the pieces aren’t too crowded, otherwise they’ll steam instead of roasting. (If you ended up with more cauliflower than can fit in a single layer, take some out and save it for something else.)
Remove chicken from marinade, slightly shaking off excess. Arrange on baking sheet skin side up, nestling into cauliflower. (It’s okay if some marinade clings to the chicken, just make sure it’s not pooling in pan.)
Roast chicken and cauliflower, turning pan halfway through and moving chicken around with tongs to ensure even browning, until chicken skin is blistered, meat is tender all the way to the bone, and cauliflower is nicely charred, 35–40 minutes. (The internal temperature should reach 165 degrees.) Let rest for 5 minutes before serving.
To Make the Finishing Condiment and to Serve:
Chop the onion, place it in a colander, and rinse it with cold water. (This removes some of the onion’s sharpness.)
In the bowl of a food processor, finely chop the cilantro.
Add the onion to the food processor, finely chop.
Add onion and cilantro to the bowl with the reserved ginger (from step 2 above).
Finely grate zest of remaining lemon into the bowl. Cut lemon in half and squeeze 1 half into the bowl; reserve remaining half for another use.
Remove seeds and ribs from the jalapeño, if desired, finely chop. Alternatively, it can be thinly sliced into rings. Add to the bowl.
Season with remaining 2 tsp garam masala and 3/4 tsp salt.
Mix with a spoon to combine, taste, and add more salt and lemon juice if necessary.
Arrange chicken, beans, and cauliflower over rice, if desired, on individual plates or on a platter. Drizzle with pan juices, as desired.
Top with lemon condiment and serve with a dollop of yogurt or yogurt to pass at the table, as desired. (I served 2% Greek yogurt with the meal.)
Baked rice is quick and easy to prepare and is really delicious. This baked rice dish was inspired by prasorizo, the classic Greek rice-and-leek dish. It makes a great vegetarian main dish or a phenomenal side. We ate it as a main dish with rotisserie chicken on the side. 😉 The freshly grated Parmesan really added richness to the meal.
This recipe was adapted from The New York Times, contributed by Ali Slagle. Almost any vegetable can be incorporated into the dish. I added my beautiful CSA Romanesco cauliflower (with its greens) as well as baby spinach. The original recipe suggests alternatively adding tomatoes, zucchini, and/or broccoli with the leeks, or arugula and/or sliced sugar snap peas after the dish is removed from the oven.
Yield: Serves 4 to 6
4 to 5leeks (about 2 pounds), trimmed, white and pale green parts, cut lengthwise & sliced 1/4-inch thick
chopped tomatoes, zucchini, broccoli florets, and/or cauliflower florets, optional (I used Romanesco cauliflower florets)
1/4cup raw almonds (I used raw slivered almonds), or more, to taste
1/2teaspoon red-pepper flakes
5tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 1/2cups uncooked white basmati rice
1(15-ounce) can white beans (such as cannellini or great Northern), drained and rinsed
2 1/2cups boiling water or stock
coarsely chopped spinach and/or arugula, or sliced sugar snap peas (I used 2 cups chopped baby spinach)
1/2cup freshly grated Parmesan, plus more for serving
1/4cup thinly sliced or chopped basil, chives, mint or fennel fronds, plus more for serving
Heat the oven to 400 degrees, preferably on convection.
Soak sliced leeks in a bowl of water, remove with a slotted spoon or spider, then shake or pat dry.
Using a vegetable peeler, peel 1-inch-thick strips of lemon zest, then cut the lemon in half. Cut one half into four wedges and reserve the other half.
In a 9-by-13-inch baking pan, combine the leeks, lemon zest strips, almonds, red-pepper flakes and olive oil. (I used an enameled cast iron baking dish.)
If adding chopped tomatoes, zucchini, broccoli, and/or cauliflower, add to the pan with the leeks. (I added Romanesco cauliflower florets.)
Season generously with salt and pepper, and arrange in an even layer. Roast until the leeks start to caramelize, about 20 minutes.
Remove and finely chop the lemon zest strips, then stir the zest back into the leek mixture. Arrange in an even layer.
Sprinkle the rice evenly over the leeks, then top with the beans and 1 teaspoon salt.
Add the boiling water or stock, then seal the pan tightly with foil.
Bake until the rice is tender, 20 to 22 minutes.
Remove from the oven, and let sit, covered, for 5 minutes, then fluff with a fork.
If adding spinach and/or arugula, or sliced sugar snap peas, add them in at this time. (I added the Romanesco cauliflower greens, ribs removed and finely sliced, as well as 2 cups of baby spinach leaves, coarsely chopped.)
Squeeze the lemon half over the rice, then stir in Parmesan and herbs.
Season to taste with salt and pepper.
Serve with lemon wedges, and more Parmesan and herbs, as desired.
My daughter and I made this lovely dish as a side for our Thanksgiving feast- although it was practically her entire meal. She absolutely loves cauliflower and garbanzo beans and is not a big fan of other Thanksgiving dishes. Dessert is her exception. 😉
This dish was adapted from It’s All Good by Gwyneth Paltrow and Julia Turshen, via theyellowtable.com. Healthy and delicious.
Yield: Serves 6 as a side dish
14 oz can garbanzo beans, drained, rinsed, and dried
1 large head of cauliflower, cut into bite-sized florets
7 tablespoons extra-virgin olive oil, divided
coarse salt or sea salt and freshly ground black pepper
1 tablespoon Dijon mustard
1 tablespoon whole grain seeded mustard
1 tablespoon white wine vinegar
4 tablespoons fresh flat leaf parsley, chopped
Set a rack in the center of the oven and preheat to 400ºF, preferably on convection roast.
Toss the chickpeas and cauliflower florets together on a parchment paper lined rimmed baking sheet or in a large roasting pan with 3 tablespoons of olive oil and a big pinch of salt.
Roast, stirring now and then, until everything is dark brown and the cauliflower is quite soft, about 30 to 35 minutes.
Meanwhile, whisk together the mustards, vinegar, and 4 tablespoons of olive oil. Season with a big pinch of salt and a few grinds of black pepper, or to taste.
While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and the parsley. Serve warm or at room temperature.
This healthy, hearty, and tasty vegetarian dish is from one of Bon Appétit’s “healthy-ish” issues. It initially had a mixed reception from the meat lovers in my house because the sauce closely resembled meat sauce in appearance and texture- but not in taste, of course. They gobbled it up in the end. 😉
This recipe was adapted from Bon Appétit, contributed by Andy Baraghani. I increased the amount of garlic, used freshly grated Parmigiano-Reggiano, and reserved pasta water to adjust the consistency of the sauce (and to reheat leftovers). I served it with roasted asparagus. Yum.
Yield: 6 servings
12 oz mushrooms, such as shiitake or crimini, stems removed
1 medium head of cauliflower (about 2¼ lbs), broken into florets
6 T extra-virgin olive oil, plus more for drizzling
4 T unsalted butter, divided
1 large onion, finely chopped
6 to 10 garlic cloves, thinly sliced
1 chile, such as serrano, Holland, or Fresno, thinly sliced, or ½ tsp crushed red pepper flakes
1 T finely chopped rosemary
⅓ cup double-concentrated tomato paste
1 lb rigatoni
2 oz finely grated Parmesan (about 1 cup), plus more for serving (I used Parmigiano-Reggiano)
3 T finely chopped parsley
freshly grated zest of 1/2 to 1 lemon
Pulse mushrooms in a food processor until finely chopped. Transfer to a small bowl. Wipe out food processor bowl.
Working in 3 batches, pulse cauliflower in food processor until pieces are about the size of a grain of rice (some smaller and some larger ones are fine), transferring to a medium bowl as you go.
Heat ¼ cup oil and 2 T butter in a large heavy pot over medium-high.
Add mushrooms and cook, stirring occasionally, until golden brown, 4–6 minutes.
Add onion and 2 T oil to pot. Cook, stirring occasionally, until onion is very soft and golden brown, 6–8 minutes.
Add garlic, chile, and rosemary and cook, stirring occasionally, until garlic is softened and mixture is very fragrant, about 3 minutes.
Add tomato paste and cook, stirring constantly, until paste is slightly darkened, about 2 minutes.
Add cauliflower and cook, yes, still stirring occasionally, until cauliflower is cooked down slightly and begins to stick to bottom of pot, 6–8 minutes.
Season with salt, then keep warm over low heat.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until almost al dente, about 1 minute less than package directions. Reserve 2 cups of pasta water.
Using a slotted spoon, transfer pasta to pot with sauce.
Add Parmesan, remaining 2 T butter, and 1 1/2 cups pasta cooking liquid. Increase heat to medium and cook, stirring occasionally, until pasta is al dente and sauce is clinging to pasta, about 3 minutes.
Remove from heat and stir in parsley.
Taste and adjust seasoning with salt (it’ll probably need another pinch or two).
Finely zest lemon over pasta and toss once more.
Divide pasta among bowls. Top with more Parmesan, then drizzle with oil.