Cooking with Tammy Kelly: Winter season healthy vegetable recipes
Yes, there is surely less to choose from locally in the fresh vegetables department at Farmers Markets and Roadside Stands this time of year, but that does not mean there aren’t fresh seasonal vegetables options! Cooking fresh vegetables at home is a sure-fire way to eat more of the good stuff. Unfortunately, in the winter months we often use less fresh produce, thinking it’s not as available or as tasty. Of course, nothing is better than a summer-ripe tomato, but done the right way, winter produce can be just as exciting.
“Everything Bagel” Cauliflower Casserole
1 teaspoon unsalted butter, plus 4 tablespoons divided
3 cloves garlic, thinly sliced
1 teaspoon salt, divided
½ teaspoon ground black pepper, divided
½ cup all-purpose flour, or almond flour
3 cups whole milk
2 large heads cauliflower, cut into florets
¼ cup finely chopped chives
1 1/3 cups finely grated Parmesan cheese
3-4 tablespoons “Everything Bagel” seasoning
Preheat oven to 425 degrees. Coat a 3 quart broiler safe casserole dish with 1 teaspoon butter.
Melt the remaining 4 tablespoons butter in a large pot over medium-high heat. When the foaming subsides, reduce heat to medium; add garlic, ½ teaspoon salt and ¼ teaspoon pepper and cook, stirring, until fragrant, 1-2 minutes.
Add flour, whisk to combine, and cook, stirring occasionally until no flour smell remains, 2-3 minutes. Gradually whisk in milk, whisking between additions until the mixture is smooth. Bring to a lively simmer. Cook whisking until thickened, about 2 minutes.
Add cauliflower, 3 tablespoons chives. Transfer to the prepared pan and smooth top.
Position a rack in the upper third of the oven, preheat broiler to high.
Combine cheese and “Everything Bagel” seasoning (adjust amount to taste). Sprinkle on the casserole. Broil until the cheese is melted and the top is golden, about 2 minutes. Serve topped with the remaining 1 tablespoon chives. Serves 12 as a side dish.
Balsamic and Parmesan Roasted Cauliflower
8 cups 1-inch-thick slices cauliflower florets
2 tablespoons extra-virgin olive oil
1 teaspoon dried marjoram
¼ teaspoon salt
Freshly ground pepper to taste
2 tablespoons balsamic vinegar
½ cup finely shredded Parmesan cheese
Preheat oven to 450°F.
Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more. Serves 4.
