Mashed Cauliflower
-Wash a head of cauliflower and cut into pieces, removing center
-
Place chopped cauliflower in a pot of water and bring to a boil. Cook on medium heat until tender
Place chopped cauliflower in a pot of water and bring to a boil. Cook on medium heat until tender
-Drain cauliflower in a colander – remove any extra moisture with a clean kitchen towel or paper towels
-Place cauliflower back in the pot and blend with an emulsion blender or hand blender
-Add salt, pepper, cayenne, and a teaspoon of butter
~Erin
Warm White Bean Salad
Ingredients:
2 cans northern beans, rinsed
2 large bulbs fennel, sliced
6 OZ baby spinach, coarsely chopped
3 T olive oil, divided
4 T Fresh Parmesan Cheese, grated
2 large cloves garlic, minced
2 lemons, zested
¼ - ½ t cayenne
1 ½ t Salt, divided
¾ t Pepper
Instructions:
Pre-heat oven to 450 degrees.
Toss fennel with 1T olive oil, 1 ½ t salt, ½ t pepper, ¼ - ½ t cayenne, and 2 cloves garlic. Arrange on baking sheet in a single layer. Bake for 15 minutes. Remove and turn with a spatula. Sprinkle 3T parmesan evenly over fennel. Bake for another 15 minutes until golden brown.
Heat sauté pan to med heat and add remaining 2T olive oil. Add White beans and a pinch of salt, a pinch of pepper, and the zest of two lemons. Cook until warmed through. Add spinach and roasted fennel. Toss and warm through.
Plate salad and sprinkle remaining 1T parmesan evenly over portions. Serve immediately.
~ Erin McCall
