Spicy Red Pepper Cranberry Relish

1 cup sugar
2 large jalapeños, preferably red, seeded and finely diced
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon grated ginger
12 ounces cranberries

Put sugar, jalapeños, lemon juice, salt and cayenne in a heavy-bottomed saucepan over medium-high heat. Add 1/2 cup water, then stir with a wooden spoon to dissolve sugar, and simmer 2 minutes.
Add ginger and cranberries, and bring to a boil. Reduce heat to medium and let mixture cook, stirring occasionally, until cranberries have softened and no liquid remains in pan, about 15 minutes.
Let cool and taste. Add more cayenne or jalapeños if desired. It can be stored in the refrigerator for up to 2 weeks.

Torrisi Turkey

FOR BRINING THE TURKEY:
1 cup kosher salt
1 cup sugar
2 boneless turkey breasts, 3 to 4 1/2 pounds each

FOR THE GLAZE:
8 heads garlic, lightly smashed but intact
4 teaspoons extra virgin olive oil
1/2 cup honey
1 tablespoon kosher salt
1 tablespoon pepper
1 tablespoon thyme leaves

To brine the turkey: In a medium saucepan, bring 2 quarts water to a boil with the salt and sugar. Pour into a large pot, and add 2 quarts cold water. Once the brine is cool, submerge the turkey breasts and refrigerate overnight, or up to 24 hours.

To make the glaze: Heat oven to 375 degrees. Toss the garlic heads with the olive oil in a small casserole dish, cover and roast until the garlic is soft, about 1 hour and 10 minutes. Leave covered until cool enough to handle, then squeeze the garlic cloves from their skins into a food processor and purée. Add the honey, salt and pepper. Cover until ready to use.

To cook the turkey: Heat oven to 250 degrees. Remove the breasts from the brine and wrap each one four times in plastic wrap and once in aluminum foil. Insert an oven-safe thermometer into the center of one breast and place both on a wire rack in a roasting pan. Add water to reach to just below the rack. Cook until the internal temperature reaches 135 degrees, 2 to 3 hours. Near the end of cooking time, fill a large bowl halfway with ice water.

Remove the turkey from oven and raise temperature to 425 degrees. Without removing thermometer or wrapping, submerge the turkey in the ice bath for 5 minutes. Remove foil, plastic wrap and turkey skin. Pat dry and brush glaze liberally on all sides of the breasts. Roast until glaze is golden, 15 to 20 minutes. Sprinkle with fresh thyme and serve thinly sliced, hot or cold.

Notes: The roast turkey breast that Rich Torrisi and Mario Carbone serve for lunch at their restaurant Parm in New York City is about the moistest, most luxuriously flavorful turkey available on the planet: rich and buttery, deep with rich turkey taste. They wrap a brined breast in plastic wrap and aluminum foil and place it in an intensely humid low-temperature oven that leaves the meat dense with moisture, heavy with flavor. Then they paint a glaze of honey and roasted garlic on the meat and place it in a hot, dry oven to create a crust. The result is turkey that tastes emphatically of turkey. And you can do it at home. —Sam Sifton

Brussels Sprouts with Pickled Shallots and Labneh

FOR THE PICKLED SHALLOTS:
1/4 cup apple cider vinegar
1 teaspoon granulated sugar
1/2 teaspoon black pepper
1/2 teaspoon fine sea salt
1 large shallot, peeled and sliced into rings

FOR THE BRUSSELS SPROUTS:
1 pound brussels sprouts
2 tablespoons extra-virgin olive oil, plus more for finishing
Fine sea salt
1 teaspoon black pepper

FOR THE LABNEH:
1 cup labneh
1 garlic clove, peeled and grated
1/2 teaspoon black pepper
Fine sea salt
2 tablespoons date syrup or pekmez (or even maple syrup or honey), for serving

Make the pickled shallots: In a small jar or bowl, mix the vinegar, sugar, black pepper and salt. Stir until the sugar and salt are completely dissolved. Add the shallots and cover the jar with a lid or plastic wrap. Let sit for 30 minutes at room temperature.

Prepare the brussels sprouts: Heat the oven to 400 degrees. Trim the brussels sprouts, discarding any stalks or damaged leaves. Halve the sprouts lengthwise, and toss with 2 tablespoons oil. Season with salt to taste and 1 teaspoon black pepper. Spread them out in a single layer on a rimmed baking sheet or roasting pan. Roast for 22 to 30 minutes, until golden brown, slightly charred in some spots and a little crispy.

As brussels sprouts cook, prepare the labneh: In a medium bowl, mix the labneh with the garlic and black pepper, then taste and season with salt.

Spread the labneh on a serving dish or plate, and spoon the sprouts over. Drain and discard the liquid from the pickled shallots, and place them on top of the sprouts. Drizzle with the date syrup and 1 to 2 tablespoons olive oil. Serve immediately.

Turkey for Two with Pickled Cranberries and Onions

1 lemon
2 garlic cloves, finely grated, pressed or minced
1 tablespoon minced fresh thyme leaves, preferably lemon thyme
1 1/2 pounds bone-in, skin-on turkey thighs (2 medium thighs)
Kosher salt and black pepper
1 medium red onion, thinly sliced
1/2 cup coarsely chopped fresh or frozen cranberries
1 tablespoon fresh lime juice
2 teaspoons granulated sugar
2 tablespoons unsalted butter, cut into cubes
1/4 cup chopped fresh cilantro, basil or parsley leaves, for serving

Finely grate 1/2 teaspoon zest from the lemon and put it in a small bowl with the garlic and thyme. Halve the lemon and squeeze 1 tablespoon of the juice into the bowl. Mix everything into a paste.

Pat the turkey thighs dry and season with salt and pepper. Smear turkey with the paste and place thighs on a plate. Refrigerate, uncovered, so the skin can dry out, for at least 2 hours and up to 2 days.

Meanwhile, squeeze the remaining juice from the lemon halves into a medium bowl. Add the onion, cranberries, lime juice, sugar and 1/4 teaspoon salt, tossing well. Let the mixture sit at room temperature, tossing occasionally, until the onions wilt and turn pink, 1 hour. Cover and refrigerate until serving. (These can be made up to 3 days in advance.)

Heat oven to 375 degrees. Put turkey thighs on a baking pan and dot with butter. Roast the thighs for 40 to 50 minutes, until the skin is crisp, the meat is cooked through and the juices run clear. (No need to rest here.)

Serve turkey with a little of the cranberries and pickles on top, with herbs scattered over everything.

Herbed Bread-and-Butter Stuffing for Two

3 tablespoons unsalted butter, plus more for greasing the pan
1 large or 2 small shallots, diced
1/4 teaspoon kosher salt, plus a large pinch
1 teaspoon chopped fresh marjoram or thyme leaves (or use a large pinch of dried)
1/2 to 3/4 cup turkey, chicken or vegetable broth
1 egg
1/4 cup chopped fresh soft herbs (use 2 or 3 of the following: parsley, tarragon, chives, mint, basil, cilantro, dill or celery leaves)
About 2 1/2 cups torn-up stale white or whole-wheat bread, not too crusty (3 ounces)
Black pepper

Heat oven to 375 degrees. Grease a small, shallow gratin dish, casserole dish or loaf pan with a 3- to 4-cup capacity.

In a small skillet, melt 2 tablespoons butter over medium heat. Stir in shallots and a large pinch of salt. Cook until soft and just starting to brown, 3 to 4 minutes. Stir in marjoram and cook for 1 minute longer.

In a medium bowl, whisk together 1/2 cup broth, egg, chopped herbs and 1/4 teaspoon salt. Fold in bread and shallots, letting the bread absorb the liquid. It should be very moist. (If the mixture seems dry, add more stock a little at a time, using up to another 1/4 cup.)

Spoon stuffing into the prepared baking dish and grind some black pepper onto the top. Cut the remaining tablespoon butter into small pieces and scatter over the top. Bake until golden brown and firm, about 30 minutes. Serve hot or warm.

Hot and Numbing Stir-Fried Potatoes (with Variations)

FOR THE POTATOES:
2 pounds small yellow new potatoes, scrubbed and rinsed
Kosher salt

FOR THE SPICE BLEND:
2 teaspoons red Sichuan peppercorns
1 star anise pod
1 teaspoon fennel seeds
1 teaspoon white peppercorns or 1/2 teaspoon ground white pepper
2 teaspoons cumin seeds
2 whole dried hot chiles (such as chile de arból or Japonais) or 1 tablespoon red-pepper flakes
1 teaspoon kosher salt, plus more to taste
1 teaspoon granulated sugar
1 teaspoon powdered chicken bouillon (or replace with 1/2 teaspoon salt and 1/4 teaspoon MSG to make the dish vegan)
2 tablespoons toasted sesame seeds

FOR STIR-FRYING:
1/4 cup peanut, rice bran or soybean oil
4 medium garlic cloves, minced
2 scallions, chopped into 1/2-inch pieces

Place potatoes in a large pot and cover with cool water by 2 inches. Season heavily with salt. (The water should taste like very salty seawater once the salt has dissolved.) Place over high heat, bring to a boil and cook until there’s no resistance when a knife or cake tester is poked through the largest potato, about 10 minutes after they come to a boil. Drain potatoes and spread in a single layer on a rimmed baking sheet to air-dry.

While the potatoes cook, make the spice blend: In a small bowl, shake the Sichuan peppercorns and discard any shiny black seeds, twigs or leaf fragments. Add the husks to a dry wok, along with the star anise, fennel seeds, white peppercorns and half the cumin seeds. Toast over medium heat, tossing frequently, until very aromatic, about 2 minutes. Transfer mixture to a small bowl to cool slightly. Return wok to heat and add remaining cumin seeds and the chiles. Toss and stir until very aromatic, about 30 seconds. Transfer to a second small bowl.

When cool, transfer the spice mixture in the first bowl, along with the 2 chiles from the second bowl to an electric spice grinder or a mortar and pestle. Add salt, sugar and chicken bouillon. Grind to a fine powder and return to the empty bowl.

Add the cumin seeds that toasted with the chiles to the spice grinder or the mortar (no need to clean it out) and pound or pulse until very coarsely ground. (There should be large, distinct pieces of cumin seeds.) Add half-ground cumin and the sesame seeds to the rest of the spice mixture and stir to incorporate.

Stir-fry the potatoes: When potatoes are dry, heat 3 tablespoons oil in the wok over high heat until shimmering. Add potatoes and cook, stirring and tossing frequently, until browned in spots, about 4 minutes.

Clear a small space in the center of the wok and add remaining 1 tablespoon oil to it. Immediately add the garlic, scallions and spice mixture to the oil and stir until aromatic, about 15 seconds. Toss everything until the potatoes are thoroughly coated in spices, about 15 seconds. Season to taste with more salt as desired. Transfer to a serving bowl and serve.

Tips:
To stick with more traditional Thanksgiving flavors, flavor the potatoes with garlic and rosemary:

Follow recipe steps above, omitting the spice blend and skipping Steps 2 through 4. As the potatoes boil, finely mince 1/4 cup fresh rosemary leaves. Add the minced rosemary leaves to the wok in Step 6, along with the garlic and scallions, plus 1 teaspoon salt and 1/2 teaspoon black pepper.

For another flavor profile, try the potatoes with blistered cumin and mustard seeds:

Follow recipe steps above, omitting the spice blend and skipping Steps 2 through 4. As the potatoes boil, heat 1/4 cup vegetable or canola oil in a wok over high heat until shimmering. Add 2 teaspoons each cumin seeds and black (or brown) mustard seeds and stir-fry until they sizzle and pop then popping starts to subside. Strain through a fine-mesh strainer set over a small heatproof bowl. Transfer the blistered mustard and cumin seeds to a separate bowl and add 2 teaspoons curry powder and 1 teaspoon kosher salt. This is your spice mixture to be added to the potatoes as directed in Step 6. Use the strained oil to stir-fry in Steps 5 and 6. This version is especially good with a handful of chopped fresh cilantro leaves tossed with the potatoes just before serving.
Thanks

Beef Stew with Red Onions and Ale

2 pounds boneless beef stew meat, cut into 1-inch chunks
Kosher salt and black pepper
3 medium red onions
1 to 2 tablespoons all-purpose flour
2 tablespoon unsalted butter
1 tablespoon olive oil, plus more as needed
4 garlic cloves, thinly sliced
1 tablespoon tomato paste
1 teaspoon ground coriander
1/4 teaspoon ground allspice
2 cups beef or chicken stock, preferably homemade
1 cup ale or beer (nonalcoholic is fine)
1 rosemary sprig
3 carrots, sliced
1 tablespoon cider vinegar or sherry vinegar, plus more to taste
Chopped chives, for garnish
Flaky sea salt, for garnish

Season the beef all over with salt and pepper. Set aside while you prepare the onions.
Peel the onions. Cut 2 of them in half root to stem, then thinly slice them crosswise into half-moons. Cut the third onion, root to stem, into 1/2-inch wedges.

Dust the beef cubes lightly with flour. Heat butter and 1 tablespoon oil in a large Dutch oven or other pot over medium-high. Add beef, in batches taking care not to crowd the pan, and sear until it’s good and dark all over, 5 to 6 minutes per batch. Transfer beef cubes to a bowl as they brown. Add more oil and adjust heat if necessary to prevent burning.

Stir in sliced onions and raise heat to medium-high if you lowered it. Cook until pale golden brown and soft, 10 to 15 minutes, stirring occasionally. Add garlic and sauté until fragrant and lightly golden at the edges, 2 to 3 minutes longer.

Make a well in the center of the onions, then stir in tomato paste, coriander and allspice; cook, stirring until paste is darkened, 1 minute. Stir in stock, ale, 1 cup water and rosemary sprig. Return beef and any juices to the pot and bring to a simmer. Partly cover the pot and simmer gently for 45 minutes.

Give the beef a stir, then add onion wedges. Simmer for 15 minutes, then stir in carrots and continue to simmer until the meat, onions and carrots are tender, 30 to 45 minutes longer.

If the sauce seems thin, use a slotted spoon to transfer meat and vegetables to a platter; cover with foil to keep warm. Discard the rosemary. Return pot with liquid to stove and simmer until thickened, 5 to 10 minutes. Stir in vinegar. Taste and add more salt and vinegar if you like. Spoon sauce over meat and garnish with chives, flaky sea salt and more black pepper.

Roasted Cauliflower with Pancetta, Olives, and Parmesan

1 large head cauliflower (about 1 3/4 pounds), trimmed and cut into bite-size florets (about 8 cups)
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt, plus more as needed
1/3 cup olives, crushed, pitted and chopped
1 fat garlic clove, finely grated or minced
1 1/2 tablespoons fresh lemon juice, plus more to taste
1/8 teaspoon red-pepper flakes, plus more as needed
4 ounces pancetta or bacon, cut into 1/8-inch cubes
3/4 teaspoon cumin or caraway seeds
1/2 cup shredded (not ground) Parmesan
1/4 cup chopped fresh parsley or mint leaves and tender stems, for serving

Heat oven to 425 degrees. Place cauliflower on a rimmed baking sheet and toss with 1/4 cup olive oil and 1/2 teaspoon salt until well coated. Roast for 15 minutes.

In a small bowl, whisk together olives, garlic, lemon juice, 1/8 teaspoon red-pepper flakes and a large pinch of salt. Drizzle in the remaining 1/4 cup olive oil, whisking well.

After the cauliflower has roasted for 15 minutes, add pancetta and cumin seeds to pan and gently mix to combine. Sprinkle Parmesan on top and roast for another 15 to 20 minutes, until cauliflower is tender, the pancetta rendered, and cheese is golden brown and crunchy.

Spoon olive dressing all over roasted cauliflower while still hot and toss to combine. Taste, and add more salt, red-pepper flakes or lemon juice, if needed. Scatter parsley over the top before serving.

Baked Sriracha-Mango Cauliflower

1 head of cauliflower mine was small-medium-ish size

Batter
1 cup (250 ml) water
3/4 cup (94 g) + 2 Tbsp flour (I used half whole wheat + half white , (use 1/2 cup chickpea flour + 1/4 cup or more rice flour to make gf)
3/4 to 1 tsp salt or to taste
1 tsp each of garlic powder and onion powder
1/2 tsp (0.5 tsp) each of smoked paprika, chili powder/cayenne
a very generous dash of black pepper
2 tsp oil optional

Mango Sriracha Glaze
1 cup (340 g) mango jam or preserves or use orange marmalade or grape jelly for variations
1/4 cup (60 ml) Sriracha sauce or to taste ?
1 Tbsp or more hot sauce or to taste I used Frank’s red hot
1/4 cup (62 ml) Orange juice or apple juice more juice if you like a thinner glaze
a generous pinch of garlic powder
1/4 tsp (0.25 tsp) ginger powder

Preheat the oven to 450 degrees F / 230ºc. Chop the cauliflower into 1.5-2 inch pieces. Mix everything under batter in a bowl until smooth and thick enough batter that can coat the cauliflower pieces well.(add more flour if needed). Dip cauliflower in the batter and place on parchment lined baking sheet. Line the sheet with parchment or grease very well. Bake for 20 minutes.

Glaze
In a pan, mix all the ingredients under glaze and heat on medium. Taste and adjust spice, sweet and tang if needed(add sugar or vinegar for extra sweet or tang). You can also use fresh or frozen ripe mango puree + maple/sugar instead of preserves(as suggested by some readers who made these already).

Once the glaze is hot, taste and adjust spice + sweet. add the baked cauliflower to it. Toss well to coat carefully and let the glaze come to a boil. 1-2 minutes. You can use a large pan that can fit all the florets or do 2 batches. do not toss/move the florets too much. Remove from pan and Serve hot as is, or with rice/grains or with any creamy cool dips like vegan ranch. Alternatively, bring the sauce ingredients to a boil and pour over the baked cauliflower, mix to coat and serve.

Notes
Variations: Use grape jelly or Orange preserves. Add a 1/4 cup ketchup to the glaze.Use Barbecue sauce or sweet and sour sauce.To make buffalo wings, mix in enough hot sauce with melted vegan butter or oil (2:1 ratio) and toss the baked cauliflower in it, bake for a few minutes and seve.

Spicy Baked Cauliflower (or Potato Wedges)

For the batter:
2 to 3 Tbsp (2 to 3 tbsp) hot sauce
1 Tbsp evoo
1/2 to 3/4 tsp black pepper
1/2 to 1 tsp cayenne/ red chili powder
1.5 tsp garlic powder
1.5 tsp onion powder
1.5 to 2 tsp paprika
1 tsp cumin powder
3/4 tsp (0.75 tsp) salt
3 Tbsp cornstarch or arrowroot starch
1/3 cup (41.67 g) flour
1/2 cup (113 ml) coconut milk canned, preferably full fat
1/4 cup (62.5 ml) water
3.5 to 4 cups (1160 to 1300 g) cauliflower florets

Breadcrumb coating:
3/4 cup (81 g) bread crumbs
2 tbsp flour
1/2 tsp (0.5 tsp) cayenne
1/2 tsp (0.5 tsp) onion powder
1/2 tsp (0.5 tsp) garlic
1/2 tsp (0.5 tsp) paprika
1/4 tsp (0.25 tsp) salt

In a bowl, mix everything except cauliflower for the batter. if the batter is too thin, add more flour or starch.

In another shallow bowl, mix everything under breadcrumb coating.

Dip cauliflower in the batter, then coat in breadcrumbs and place on parchment lined sheet.(use gloves or a fork. the batter is spicy)

Drizzle any remaining batter on the cauliflower. Spray oil.

Bake at pre-heated 425 degrees F / 220ºc for 25 minutes or until a toothpick goes through the cauliflower easily. Serve warm with ranch dressing.

Crispy Kung Pao Cauliflower

For the Baked Crispy Cauliflower
5 tbsp corn starch or other starch
6 tbsp bread crumbs use gluten-free crumbs to make gf
5 tbsp or more water
1/2 tsp (0.5 tsp) cayenne use a 1/3 tsp for less heat
2 tsp soy sauce
1/4 tsp (0.25 tsp) salt
1/4 tsp (0.25 tsp) roasted sesame oil
1 tsp oil
1 medium head of cauliflower chopped into florets

For the Kung Pao sauce:
1 tsp oil
8 to 10 (8 to 10 ) dried red chilies chinese red chilies, or arbol or cayenne, or use california red for less heat
1/2 tsp (0.5 tsp) coarsely crushed sichuan peppercorns or use a mix of coarsely crushed black pepper and red pepper flakes
2 to 3 tbsp chopped cashews or peanuts
4 to 5 cloves of garlic minced
1 inch ginger minced
2 tbsp scallions chopped

Sauce mix
2.5 tbsp low sodium soy sauce/tamari use certified gluten-free sauce to make gf
1.5 to 2 tbsp (1.5 to 1 tbsp) rice vinegar
1 tsp chinese rice wine optional
1 tbsp sugar
1/4 cup (63 ml) + 2 tbsp water use 1/2 cup for more sauce
1 tsp cornstarch

Chop up the cauliflower and keep aside. Preheat the oven to 425 degrees F / 220ºc. Mix the cornstarch breadcrumbs, and the rest of the ingredients to make a batter. Let the batter sit for 10 seconds to thicken if it isn’t thick. The cornstarch continues to thicken the batter, so as soon as it is a good not too watery consistency, start dipping the cauliflower in the batter, tap to drop excess and place on parchment lined baking sheet. If the batter thickens too much while working, add a tsp or more water and mix in and continue.

Bake for 30 minutes or longer until the florets are cooked through. Check with a toothpick/knife
Meanwhile make the sauce. Heat oil in a skillet over medium high heat. Add the red chilies and peppercorns and cook until the red chilies are fragrant, but not overly brown, or someone starts sneezing. (For more heat, break some of the chilies into half and add to the skillet.)

Add the nuts and mix for a few seconds. Add the ginger, garlic, reduce heat to medium low and continue to cook until the garlic is golden. 4 to 5 minutes. Stir occasionally.

Add in the scallions, and 2 to 3 tbsp finely chopped green peppers or other veggies if using and mix in. Increase heat to medium. Cook for a minute.

Mix the sauce ingredients in a bowl and add to the skillet. Continue to cook until the sauce comes to a boil and thickens slightly. 2 mins. Carefully taste and adjust salt, sweet and spice. If the sauce is not hot enough, break a few of the chilies open or add in red pepper flakes to taste and mix in.
Arrange the baked cauliflower in a shallow bowl in one layer. When ready to serve, Drizzle the sauce over each floret. Serve.

To store, store the baked cauliflower and sauce separately. Heat the sauce, pour over the florets. To serve with rice/cooked grains, double the sauce mix and bring to a boil to thicken, toss in the cauliflower and serve immediately over rice.

Golden Turmeric Roasted Cauliflower

1 medium head of cauliflower, chopped into small florets
3 tsp oil
1 tsp lemon juice or lime juice
1 tsp turmeric
1 tsp garam masala or use curry powder of choice
1/2 tsp salt
1 tsp garlic powder
1/4 tsp onion powder
1/2 tsp cayenne or use 1 tsp sweet paprika + pinches of cayenne to taste
a good dash of black pepper
pinches of cinnamon and clove powder, optional
1.5 to 2 tbsp panko breadcrumbs
raita, chutney or lemon to serve

Slice the cauliflower into florets and add to a large bowl. Drizzle oil and lemon juice. Mix and rub the oil and lemon juice into the florets.

Mix the spices and breadcrumbs in a bowl. Sprinkle all over the cauliflower and toss well to coat.
Spread on parchment lined baking sheet or large dish and spray oil on the florets.

Bake at 425 degrees F (220 deg C) for 20 minutes, then reduce heat to 400 degrees F. Turn the sheet around or move the cauliflower around a bit and bake for another 10 to 15 minutes.

Serve with raita.

Nashville Cauliflower Wings

1 medium head of cauliflower chopped into florets

Batter:
1/3 cup (78.67 ml) almond or soy milk
1 tsp hot sauce
1/2 tsp (0.5 tsp) garlic powder
1/2 tsp (0.5 tsp) onion powder
1/2 tsp (0.5 tsp) salt
1/4 cup (31.25 g) flour (all purpose, or use rice flour for gluten-free)
3 tbsp starch (I use cornstarch, arrowroot or potato starch works too)
1/2 tsp (0.5 tsp) baking powder
1 tsp oil

Nashville style hot chicken sauce:
1 tbsp oil or melted butter
1/2 tsp (0.5 tsp) cayenne , use 1/4 tsp for less heat
1 tsp black pepper , use 1//2 tsp for less heat
1 tsp sugar or maple syrup
1 tsp sweet paprika , use more if omitting cayenne
2 tbsp hot sauce
1/2 tsp (0.5 tsp) garlic powder
1/2 tsp (0.5 tsp) poultry seasoning ( or use sage + onion powder)
1 tbsp vinegar
1 tbsp water

Chop the cauliflower and set aside. Line a baking dish with parchment. Preheat the oven to 425 deg F ( 220 C).

Make the batter by whisking all the ingredients under batter. The batter will start to thicken after half a minute, so work quickly.

Add cauliflower florets and toss well to coat. It will take a minute for the thick batter to coat the florets well. Some uncoated cauliflower edges are ok. Drop on parchment lined baking dish. Spray oil on top. (You can also sprinkle 2-3 tbsp breadcrumbs on the florets in the dish for extra crispyness).
Bake at 425 deg F for 25 mins (35 mins if serving the bites with hot sauce on the side) . In the meantime, make the nashville hot sauce mixture in large bowl. You can double this sauce easily for larger cauliflower.

Remove the dish from the oven and cool for 5 mins. Add the baked cauliflower to the sauce bowl and gently toss to coat.

Drop back into the baking dish and bake for 15 mins or longer at 400 deg F. Serve with cooling dips such as vegan ranch and some pickles.

Notes

Cajun Roasted Cauliflower with Chimichurri

Cajun Cauliflower:
1 small head of cauliflower, sliced into 1/2 inch thick slices or chopped into medium size florets
2 tbsp cajun spice blend (2 tsp sweet paprika, 1/3 tsp cayenne, 1/2 tsp black pepper, 1 tsp oregano, 1.5 tsp garlic powder, 1/2 tsp thyme, 1/2 tsp onion powder, dash of pepper flakes
1/2 to 3/4 tsp salt (if using store bought cajun blend, it might already be salted, so you will need only 1/4 tsp)
2 tsp oil
1 tsp lemon juice

Chimichurri sauce:
1 cup (60 g) packed parsley or one bunch parsley leaves and tender stems, chopped
1/4 cup (0.25 g) basil packed or use cilantro
6 cloves (6 cloves ) of raw garlic more the merrier
2 tbsp (2 tbsp ) extra virgin olive oil
juice of 1 lime
1 tsp (1 tsp ) vinegar apple cider or balsamic or red wine vinegar
1/4 tsp (0.25 tsp ) salt
1/4 tsp (0.25 tsp ) black pepper
2 tbsp (2 tbsp ) or more avocado for creamyness optional

Slice the cauliflower or chop into florets. Blend the chimichurri sauce with a few tbsp of water and set aside. Line a baking dish with parchment. Preheat the oven to 425 deg F ( 220 C )
Rub oil and lemon juice all over the slices or florets.

Sprinkle the cajun spice + salt on both sides of the slices and rub lightly. Then sprinkle more on the open side. (If using florets, sprinkle spice + salt, then toss well to coat). For Crispyness, mix 2 tbsp breadcrumbs in the spice mix and salt and then sprinkle all over.

Spray oil lightly on the spiced cauliflower to seal the spices in, Bake at 425 deg F for 20 to 25 mins. Broil for a minute to sear if needed.

Cauliflower tends to soften depending on the moisture content after cooking. So serve immediately. Sprinkle some more spice if needed. Cajun can be hot, so add another cooling dressing of choice if needed.

Serve with a side salad of cherry tomatoes/tomatoes, onion, chickpeas/beans, salt, pepper and chimichurri/lemon with these.

Sticky Sesame Cauliflower

Sesame Soy Sauce:
2 tsp. sesame oil
2 tsp fresh grated ginger
2 cloves of garlic , minced
1/4 cup tamari or soy sauce
1/3 cup maple syrup
1.5 tbsp rice vinegar
1 tsp sriracha
2 tsp cornstarch or 1.5 tsp tapioca starch
1/4 cup (59.15 ml) cold water

Cauliflower:
1/2 cup rice flour
3 tbsp tapioca or corn starch.
1/2 teaspoon garlic powder
1/4 teaspoon salt
dash of black pepper and cayenne
1/2 cup (118.29 ml) water
2 tsp sesame oil
1 (265 g) small head of cauliflower, chopped into equal size florets

Garnish: sesame seeds and scallions

Sticky Sesame Sauce: Heat a skillet over medium heat. Add sesame oil, garlic and ginger. Cook the garlic ginger for a minute. Add the soy sauce, rice vinegar, maple and bring to boil. Mix cornstarch in the water and add this cornstarch slurry and bring to a boil to thicken, Take off heat.

Cauliflower: Preheat the oven to 425 deg F ( 220 C). Line a baking sheet or dish with parchment. In a large bowl add the dry ingredients for the batter and whisk well. Add the wet ingredients and min until smooth.

Add the cauliflower and mix to coat. This batter keeps thickening as it sits, so mix and toss quickly.

Transfer to the the lined baking sheet. and bake for 30 mins. Make the sticky sauce in the meanwhile if you havent yet.

Once baked, you can do one of the following:

1. Brush the sauce over the cauliflower florets and bake for additional 10 to 15 mins (time depends on how crisp and sticky you want the sauce)

2. Wait for a few mins then transfer the florets to the sauce. Mix gently to coat. Serve immediately or transfer to the baking sheet to bake for 10 to 15 mins.

Sprinkle black and white sesame seeds and chopped scallions and serve as is, or over rice or in lettuce wraps.

Note: you can substitute tofu for some of the cauliflower.

Sheet Pan Patatas Bravas with Chorizo and Kale

1 (28-ounce) bag small, multicolored potatoes
1 tablespoon olive oil
1 1/2 teaspoons salt, divided
1/2 teaspoon black pepper
1 (12-ounce) package chorizo links, or 4 sausages of any kind
2 bunches lacinato kale, washed
1/3 cup mayonnaise
2 tablespoons sriracha, plus more to taste
1 tablespoon apple cider vinegar

Preheat oven to 425°F. Cut potatoes into quarters, place in a large bowl; toss in olive oil, 1 teaspoon of the salt, and pepper. Transfer to a rimmed baking sheet. Cut sausages into ½-inch rounds, and place rounds on baking sheet. Transfer to oven and roast for 15-20 minutes until sausages are golden brown. Remove sausage, set aside, and use a spatula to flip potatoes. Return to oven and continue roasting until potatoes are crispy and golden, about 15 more minutes.

While the potatoes roast, prepare the kale: Remove the thick, center rib from kale leaves, and cut the leaves into ¼-inch strips. The easiest way to do this is to stack your de-ribbed kale leaves, then roll the stacked leaves and slice, creating ribbons. Set kale aside.

Prepare your sauce: In a small bowl, mix together mayonnaise and sriracha, and taste. Add more sriracha to your own spice preference and thin with a little water, if necessary, to make it easier to drizzle.

When potatoes are done, remove them from the oven, then transfer potatoes to a bowl. Place the kale on the baking sheet and use a pair of tongs to coat the kale ribbons in the oil leftover on the pan from the sausages and potatoes. Once coated, add remaining 1/2 teaspoon salt and the apple cider vinegar and continue mixing, using hands to squeeze and massage kale, until fully coated. Spread into an even layer, top with potatoes and sausage pieces, then drizzle with the mayonnaise mixture. Serve.

Roasted Cauliflower Gratin

ingredients

2 medium cauliflower heads (about 10 cups, 20 ounces florets)
2 tablespoons olive oil for drizzling
1/2 teaspoon salt
½ teaspoon pepper
——–
2 Tablespoon olive oil or butter
1 onion, diced or sub 2 fat shallots)
6–8 garlic cloves, rough chopped
2 tablespoons fresh chopped sage (or 2 teaspoons dry sage, or sub rosemary or thyme)
Bechamel Sauce:

2 tablespoons butter
3 tablespoons all-purpose flour (or gf flour)
2 cups milk, hot
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
1/4 teaspoon nutmeg (fresh grated is nice)
¼ cup grated gruyere cheese- (or mozzarella -plus 3 Tablespoons for the top)
¼ cup grated Parmesan or pecorino
Optional Additions:

¼ cup crispy bacon bits, or crispy pancetta
¼ cup vegan “bacon bits”
bread crumb topping (see notes)
instructions
Preheat oven to 400 F.
Roast the Cauliflower: Cut cauliflower into bite size pieces, toss with olive oil (just enough to lightly coat) salt and pepper and place on one (or two) parchment-lined sheet pans ( in a single layer) and bake until tender and golden, about 20-25 minutes.
Saute the onions: In an extra large skillet saute the onion over med- high heat in olive oil until tender and fragrant, stirring often, about 3-4 minutes. Add garlic and sage and lower heat to medium and sauté 3-4 minutes, until fragrant, season with salt and pepper. Take your time here and make sure onion and garlic are golden and tender. Set aside.
Make the Bechamel Sauce: In a small pot, melt butter over medium heat. Stir until butter just begins to become golden and becomes nutty and fragrant. Add flour. Stir and cook flour for at least 1 minute. Whisk in ½ C hot milk making sure to whisk all the flour from the corners and sides of the pot. Add another ½ C milk, whisking well. Add the final cup of milk, nutmeg, salt and pepper and whisk constantly until mixture thickens and just comes to a simmer. Turn heat to low and whisk in cheese and set aside.
Assemble: Use a greased, oven-proof 10 inch cast iron skillet, 8×11 inch baking dish or greased individual ramekins. Toss the roasted cauliflower with the Bechamel sauce and onions/garlic/ sage mixture. Taste for salt and pepper, adjusting to your liking.
Top with optional bread crumbs (see notes), optional crispy bacon or pancetta (or vegan bacon bits) a few sage leaves or a little more cheese. You could refrigerate this overnight at this point if making ahead (perhaps not in the cast iron). If refrigerating, be sure to bring to room temp before baking.
Lower heat to 375 F and bake uncovered in the oven, until golden and bubbly, about 20-25 minutes.

Roasted Cauliflower with Gremolata

1 large cauliflower-Sliced into ¾ inch slices
1 bunch Italian parsley- finely chopped- 1 Cup (or use part mint or cilantro)
2–3 garlic cloves- finely minced
1/3 C olive oil
Zest of one large lemon (1 ½ Tablespoon) finely chopped
1/8 C fresh lemon juice (half a lemon)
3/4 tsp salt
pepper to taste

Pre-heat oven to 425F.

Remove cauliflower leaves and trim sides of the stem, leaving the length. Slice Cauliflower into ½ inch to 3/4 inch thick slices. ( See photo). Arrange on a parchment lined baking sheet and brush both sides with olive oil and sprinkle generously with kosher salt and a little pepper. Roast in the oven, uncovered until golden and tender, about 30 minutes (check at 25 minutes). The thicker the slices the longer you will have to roast.

While cauliflower steaks are roasting, make the gremolata.

Chop Italian parsley ( some stems are ok) finely, to make roughly one cup, and place in a bowl. Add the rest of the ingredients and stir to combine.

When Cauliflower is tender, arrange on a platter, and drizzle gremolata over top.

Sheet Pan Warm Winter Salad

1 head cauliflower, cut into small florets
2–3 large carrots (or parsnips), peeled and cut into 1 inch thick pieces
1 fennel bulb, cored and cut in 1/3 inch thick wedges
1 red onion, sliced ito 1/2 inch wedges
14-ounce can chickpeas ( rinsed, drained and patted dry) about 1 1 /2 cups cooked chickpeas
2–3 tablespoons olive oil
2 garlic cloves, finely minced or use 1 teaspoon granulated garlic
2 teaspoons coriander
2 teaspoons sumac (optional, but tasty)
1 teaspoon salt
1/2 teaspoon cracked pepper
zest from one lemon
Couple handfuls baby spinach
Everyday Tahini Sauce (thin out with a little water, to make it more like a dressing)
3–4 tablespoons Dukkah (or a 2 tablespoons Zaatar)
3–4 tablespoons fresh dill
squeeze of lemon juice
Aleppo chili flakes ( or reguluar)

Preheat oven to 425F.

Place the cauliflower florets, carrots, fennel, onion and chickpeas in a EXTRA large bowl. Toss with the olive oil, minced garlic, coriander, salt, pepper and lemon zest. Toss well.

Place in a single layer on one or two, parchement lined sheet pans. Bake for 15 minutes, then toss veggies and rotate pans, bake 10-15 minutes more until cauliflower is tender, and edges crispy.
Make the Everyday Tahini Sauce and the Dukkah.

If serving on the sheet pan, move all the veggies onto one pan. Spread around evenly. Top with the baby spinach, drizzle the tahini sauce over top (diagonally is nice) and sprinkle with the Dukkah. Squeeze with a little lemon.

Garnish with the fresh dill and Chili flakes.

Enjoy!

Sheet Pan Chicken Shawarma Bowl with Cauliflower (with Tofu Variation)

1– 1 1/2 pounds chicken ( breast or thigh) or tofu or a mix of both
1 onion
1 red pepper- optional
1 cauliflower – optional see notes

Quick Shawarma Marinade:

1 teaspoon kosher salt
2 teaspoons cumin
2 teaspoons coriander
1 teaspoon turmeric
1 teaspoon granulated garlic ( or two cloves, finely minced)
2 tablespoons olive oil

Wrap Options:

4 x 10-12 inch wraps or pita bread
Cucumber, radish, or tomato, Everyday Kale Slaw or Isreali Salad or greens like arugula or spinach
Shawarma Bowl Options:

cooked grain ( rice, quinoa, barley) or roasted, “riced” cauliflower ( see notes)
roasted cauliflower or other roasted veggies
Serve both with Everyday Tahini Sauce, Zhoug, or Zhoug Yogurt, Baba ganoush and optional Isreali Salad.