Copy Cat True Food Kitchen Roasted Cauliflower

Copy Cat True Food Roasted Cauliflower

Preheat oven to 450 degrees 

Remove leaves and stem from 1 large head of cauliflower

Cut florets into thinnish "slabs"

Place on foil lined cookie sheet sprayed with olive oil

Spray cauliflower again and sprinkle with salt and pepper

Bake 18 to 20 minutes until underside is brown but not burnt.

Drizzle with Harissa Tahini Sauce (recipe below)

Sprinkle with 3 tablespoons pistachios and 3 chopped pitted Medjool dates

Top with fresh dill (or sprinkle with dried dill)

Ingredients for Harissa Tahini Sauce

1/4 cup tahini

2 tablespoons lemon juice

1/2 teaspoon salt

1/8 teaspoon smoked paprika

1/8 teaspoon chili powder

1/2 teaspoon cumin

1/4 teaspoon coriander

1 1/2 teaspoon maple syrup

1 clove garlic, put through press

1 teaspoon harissa paste

1 tablespoon water

Directions

Mix together

Sunny Corn and Tomato Salad

 

Sunny Corn and Tomato Salad

(Adapted from May 2023 Southern Living Magazine)

Ingredients:

1 pint cherry tomatoes, halved

Avocado or olive oil spray

1 (10 oz.) package frozen corn

3 tablespoons chopped cilantro

2 tablespoons fresh lime juice

2 tablespoons olive oil

2 tablespoons mayonnaise

1/2 teaspoon salt

1/4 teaspoon pepper

Handful of salad greens (optional)

Slices of lime for serving and squeezing

Directions:

Place tomatoes in a salad bowl. 

Spray an iron skillet with avocado or olive oil spray.

Pour corn into skillet and cook over medium, stirring a few times, until corn looks lightly toasted and slightly browned, about five minutes.

Remove corn from pan and add to tomatoes in salad bowl.

Add chopped cilantro to tomatoes and corn.

Set salad bowl aside and allow corn to cool while you make dressing.

Make dressing by whisking lime juice, olive oil and mayonnaise together.

Add dressing, salt and pepper to corn, tomatoes and cilantro and stir to combine.

If using, put salad greens on a serving plate and place corn and tomato salad on top.

Serve with lime slices.