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Roasted Twofer - Dino Kale and Cauliflower
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It's a Roasted Twofer!

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Who wants a mushy mass of bland boiled vegetable flavorlessness on their plate? Not us. Luckily, there’s a delicious alternative that’s so easy, we might even suggest that boiling beautiful organic vegetables be considered a crime against the vegetable kingdom (not to mention your taste buds)! Here’s a twofer of roasted flavor to get you started in the right direction.

 

  • Roasted Dino Kale

  • Prep Time: 30m | Cook Time: 5m | Serves about 6
  •  
  • The idea of roasting whole leaves of dino kale (also called Tuscan, lacinato or dinosaur kale) has been around for awhile (first credited to Chef Dan Barber of Blue Hill Restaurant in New York). It’s a delicious treatment of a versatile, super-nutritious vegetable that a lot of folks just don't know how to use. Here we've substituted earthy, aromatic truffle oil for the customary olive oil. Roasted at high temperature, the kale turns light and crispy, like paper-thin potato chips. (You could also brush the leaves with olive oil and use truffle salt for a similar effect.) The whole effect is literally — and simply — stunning.
  •  
  • Ingredients

  •       1 bunch Earthbound Farm Organic dino kale, about 1 pound, washed and dried,
  •             with the bottom 2 inches of stem removed)
  • 3 tablespoons truffle oil or extra-virgin olive oil
  • Sea salt (such as fleur de sel or Maldon)
  • Freshly ground black pepper
  •  
  • Directions

  • Position a rack in the middle of the oven and preheat to 450 degrees F.
  •  
  • Lightly brush one side of the kale leaves with some of the oil and arrange the leaves in a single layer on baking sheets. Lightly sprinkle with salt and pepper to taste.
  •  
  • Roast until the leaves are crisp but not browned, about 5 minutes. Remove from the oven and serve hot or at room temperature.
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  • Per serving: Calories 80, Fat 7 grams, Cholesterol 0 mg, Sodium 110 mg, Carbohydrates 4 grams, Fiber 2 grams, Sugars 1 gram, Protein 2 grams. Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 90%, Vitamin C 50%, Calcium 10%, Iron 4%.
  •  
  • Roasted Cauliflower

  • Prep Time: 15m | Cook Time: 30m | Serves about 4
  •  
  • Roasted cauliflower is almost another vegetable entirely. The oven’s heat concentrates its sweetness and brings out a craveable, nutty flavor. This simple technique creates a deceptively simple but intensely delicious veggie that works beautifully on its own or brings deeper, mellower flavor to another recipe (try Roasted Cauliflower Tart, Roasted Cauliflower and Garlic Soup, or Indian-Spiced Cauliflower). Don’t stop at roasting cauliflower; lots of veggies love the oven, including broccoli, green beans, carrots, parsnips and sliced squash, too. Use your imagination and enjoy!
  •  
  • Ingredients

  • 1 head Earthbound Farm Organic Cauliflower (about 2 lbs, stemmed and broken
  •       or cut into about 1-inch florets)
  • 2 tablespoons olive oil or truffle oil (or more to taste)
  • Kosher or sea salt
  • Freshly ground pepper
  •  
  • Directions

  • Position a rack in the lower third of the oven and preheat to 400 degrees F.
  •  
  • Place the cauliflower florets in a large bowl and drizzle with the oil. Toss to coat all surfaces, adding more oil sparingly if needed. Spread the cauliflower onto a rimmed baking sheet and sprinkle liberally with salt and pepper.
  •  
  • Transfer the pan to the oven and roast, turning the florets with a spatula every 10 minutes, until the cauliflower is fork-tender and the florets have begun to caramelize in places, 25 to 35 minutes. Cooking times vary depending on the size of the florets; if yours have a very wide range of sizes, you may need to remove the smaller ones before the larger ones have finished cooking.
  •  
  • Remove the pan from the oven and serve immediately to enjoy the crispy caramelized edges.
  •  
  • Per serving: Calories 80, Fat 7 grams, Cholesterol 0 mg, Sodium 170 mg, Carbohydrates 4 grams, Fiber 2 grams, Sugars 2 grams, Protein 1 gram.
  •  
  • Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 0%, Vitamin C 60%, Calcium 2%, Iron 2%.

Comments

Jan
28
I love keeping roasted
By: cpignatello

I love keeping roasted veggies in the fridge to have on hand for rice/grain bowls and salads. Makes every meal a treat!

May
11
spring salad mix
By: colleenoreilly78

I love your product's and I buy your salads I just want to say I bought one for a mother's Day dinner and I found a long hair in it.This will not stop me from buying the product.I only want to make you aware of this. Thankyou from Canada and keep the green's growing ♥

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