Lettie@LeaveDinnertoLettie.com

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Arnold, MD

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Serving Washington, DC, Baltimore, Annapolis, Alexandria County, Montgomery County, Anne Arundel County, Prince Georges County, Howard County, Charles County and the surrounding areas.

©2016 Leave Dinner to Lettie.

Fully insured and ServSafe certified with a food safety management certificate from the National Restaurant Association. 
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Orange Roasted Cauliflower

March 24, 2017

I love roasting vegetables both at home and for my clients throughout the year, although I do it a little less in the summer. During the warm months I prefer the grill if I can get it. Roasting helps to bring out all the delicious flavors in the vegetables while with ruining the texture and making them mushy. Roasted vegetables also keep well, which is important when I am cooking for clients. I suggest you roast up a big batch of this cauliflower when you have time and then you can use it throughout the week. 

 

 

I like using orange in this dish because it provides some brightness, especially during the winter months when you can use something bright. The flavors in this dish are very simple. You get some caramelization of the cauliflower from roasting it, then there is the acid and brightness from the orange, a little bit of fat from the olive oil and some thyme just to round out the flavors. Make sure you don't over roast the cauliflower. You want it to still have some crunch to it and not be completely soft. This is especially true if you are going to be storing it and reheating it. 

 

Feel free to make this recipe your own by using other citrus flavors as well, trying different herbs like rosemary and of course you could always add butter if desired. Parmesan on cauliflower can be a delicious, salty, crunchy treat too! 

 

Ingredients

1 large head of Cauliflower

The juice from 1 Orange

The zest of the Orange

2 tsp dried thyme 

Olive oil

Salt

Pepper

 

Instructions

Preheat oven to 425 degrees. 

 

Break down your cauliflower into medium sized florets. I like to line my baking sheets with parchment paper, but you don't have to. Place the cauliflower on the baking sheet and drizzle with olive oil, season with salt and pepper and sprinkle with thyme and orange zest. By hand, mix the cauliflower to distribute the oil and seasoning. 

 

Place in the oven for 10 minutes then flip with tongs. Roast for another 15 minutes or until it starts to brown. don't let it cook too long or it will break down and become mushy. Make sure it still has some crunch and texture to it. 

 

When you pull it out of the oven pour the orange juice over top and serve while it's hot!

 

Click Here for a Printable Version of the Recipe

 

 

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