Showing posts with label appetizer plate. Show all posts
Showing posts with label appetizer plate. Show all posts

Spanish Roasted Cauliflower

1:03 PM by in the kitchen with the Fernandezs
Sherry vinegar is popular in Spanish cooking. Serve this as a tapas dish or on a board with selection of Spanish meats, cheeses, olives, etc. 

Coliflor Asado (Spanish)
Coliflor Rostit (Catalan)
Serves 2-4
Preheat the oven to 400F (200C)

1/2 organic cauliflower, cut into bite-sized florets
2 Tbs. (30 ml) olive oil
1/2 Tbs. (7,5 ml) sherry vinegar
1 tsp (5 g) capers
1 organic crushed garlic clove
pinch of red pepper flakes
1 slice prosciutto, thinly sliced
parsley

~Catalan~

un 1. Line a baking tray with parchment paper.


dos 2. Toss the cauliflower florets with 1 Tbs. (15 ml) olive oil,


tres 3. Bake for 15 minutes.


quatre 4. Combine 1 Tbs. (15 ml) oil, sherry vinegar, capers, garlic, and red pepper flakes.


cinc 5. In a small frying pan, over medium-heat, crisp sliced prosciutto.


sis 6. Plate the cauliflower and drizzle with the vinaigrette.


set 7. Top with the crispy prosciutto and parsley.



Try other 


cauliflower recipes:


Pasta with Cauliflower, Nuts, and Raisins: https://veggiefernandezs.blogspot.com/2021/01/pasta-with-cauliflower-nuts-and-raisins.html


Cauliflower Rice Tabbouleh with Seeds:

https://veggiefernandezs.blogspot.com/2016/09/cauliflower-rice-tabbouleh-with-seeds.html


Cheesy Cauliflower Bowl:

https://veggiefernandezs.blogspot.com/2015/09/cheesy-cauliflower-bowl.html



or 


tapas dishes:


Eggplant Casserole à la Turkish , Slow Cooker

1:08 PM by in the kitchen with the Fernandezs
eggplant (US, Canada, and Australia)
aubergine (UK and Ireland)
brinjal (Indian subcontinent, Singapore, Malaysia, and South Africa)
patlıcan (Turkish)

It is grown worldwide for its edible fruit,  but typically used as a vegetable. It is related to the tomato, chili pepper, and potato. 

I enjoyed the way my Turkish landlady made an eggplant casserole for me.-Mike

While it is cooking, serve a Turkish appetizer plate.*


Patlıcanlı Güveç (Turkish)
Serves 4-6
Heat the boiler

Sauces Sos:
1 cup (240 ml) (dairy-free) organic yogurt
chopped parsley and mint
1-2 minced organic garlic cloves

bir /beer/ 1. Combine all ingredients. Refrigerate until ready to serve.


Bulgur Bulgur:
2 tsp. (4 g) each: paprika and cumin
pinch or two each: cayenne pepper or red chili flakes and cinnamon
1 organic eggplant, sliced into thin rounds
1/4 cup (60 ml) olive oil
1 chopped organic onion
4 minced organic garlic cloves
1 Tbs. (15 g) organic tomato paste
1 cup (130 g) bulgur (not gluten free)
1 cup (240 ml) organic vegetable broth
4 organic tomatoes, thinly sliced

iki /ee-kee/ 2. Place the oven rack 6 inches (15 mm) from the broiler.


üç /üch/ 3. Mix the spices with 1 Tbs. (15 ml) oil.


dört /durt/ 4. Spay oil or line a baking sheet with foil. 


beş /besh/ 5. Place the sliced eggplants in single layer on the baking sheet.


altı /al-tuh/ 6. Brush each side with some oil and sprinkle with the spice mixture.


yedi /ye-dee/ 7. Boil 5 minutes, then flip for another 5 or more minutes, until soft and begins to brown.


sekiz /se-keez/ 8. Lightly coat the slow cooker with oil spray.


dokuz /doo-kuz/ 9. Microwave the onions, garlic, tomato paste, and 1 Tbs. (15 ml) oil in a bowl, about 5 minutes.


on /on/ 10. Stir in the broth and bulgur in the slow cooker.


on bir 11. Alternate the slices of eggplant and tomato into 3 rows on top of the bulgur mixture.


on iki 12. Cover and cook 3-4 hours on LOW or 2-3 hours on HIGH.


on üç 13. Serve with the sauce on the side. 


Afiyet olsun!

/a-feh-yet ol-sun/


Bon Appétite


*Turkish appetizer plate



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