47888 orecchiette with roasted cauliflower arugula and prosciutto Recipes

cauliflower florets (about 1 lb), green spanish olives, pitted and halved, garlic cloves, coarsely chopped, chickpeas (garbanzo beans), rinsed and drained, olive oil, crushed red pepper, salt, fresh flat-leaf parsley leaves

cauliflower florets (about 2 heads ), olive oil, chopped fresh parsley, chopped fresh thyme, chopped fresh tarragon, garlic cloves, minced, grated fresh parmesan cheese, fresh lemon juice, salt, pepper

head of cauliflower (28 to 30 oz), trimmed, cut into 1-inch florets, extra-virgin olive oil, divided, orecchiette (little ear-shaped pasta) or medium-size shell pasta, cubes crusty country-style bread, zucchini, trimmed, cut into 1/3-inch cubes (about 3 cups), garlic cloves, chopped, anchovy fillets, finely chopped, chopped fresh italian parsley, divided, freshly grated parmesan cheese plus additional for serving, freshly grated pecorino romano cheese

head purple cauliflower, cut in 1 1/2-inch florets, yellow cauliflower, cut in 1 1/2-inch florets, green cauliflower, cut in 1 1/2-inch florets, white cauliflower, cut in 1 1/2-inch florets, vidalia onions , each cut lengthwise in 8 wedges, extra virgin olive oil, salt, pepper, pitted kalamata olive , cut in slivers, grated parmesan cheese, chopped italian parsley

head cauliflower, cut into small florets, roasted garlic-flavored extra-virgin olive oil, ground nutmeg, garlic powder, salt, ground black pepper, butter, onion, finely chopped, all-purpose flour, chicken broth, milk, dry sherry

head cauliflower or 1 head equal amount of pre-cut commercially prepped cauliflower, olive oil, salt , to taste

cauliflower florets , about 1 1/2 inches in diameter (from 1 medium cauliflower), extra virgin olive oil, sliced garlic, lemon juice, salt, black pepper, grated parmesan cheese, chopped chives, for garnish

cauliflower florets, olive oil, divided, grated lemon rind, lemon juice, salt (or to taste), pepper (or to taste), capers or caperberries (or to taste), parsley or cilantro or...., curry powder

cauliflower florets (about 1 head ), salt, black pepper, butter

head green cauliflower (sometimes called broccoflower, about 2 1/2 lb) or 1/2 large head cauliflower and 1/2 bunch broccoli, cut into 1/2-inch flowerets, stems reserved for another use, dried orecchiette, good-quality extra-virgin olive oil, fresh bread crumbs, bacon (about 4 slices), chopped, garlic cloves, chopped, freshly grated parmesan

head cauliflower, cut into florets, prosciutto, sliced thick and cut into 1/4-inch dice, pitted dates, chopped, extra-virgin olive oil, salt, red pepper flakes, chopped parsley leaves, for garnish, caper aioli , recipe follows, mayonnaise, salt, extra-virgin olive oil, capers, chopped, caper brine, chopped parsley leaves

whole-wheat pizza dough, extra-virgin olive oil, onion, prosciutto, crushed red pepper, shredded part-skim mozzarella cheese, arugula, tomato

prepared pizza dough, at room temperature, all-purpose flour , for dusting, cornmeal , for dusting, extra-virgin olive oil, garlic, grated, chopped fresh rosemary, kosher salt and freshly ground pepper, part-skim ricotta, shredded mozzarella cheese, baby arugula, shallot, thinly sliced, juice of 1/2 lemon, sliced prosciutto, shaved parmesan cheese, for topping

rosemary focaccia bread , recipe follows, roasted red bell pepper dressing , recipe follows, arugula, stems removed, rinsed and patted dry, very thinly sliced rare roast beef, red onion, very thinly sliced, maytag blue cheese, extra-virgin olive oil, active dry yeast, sugar, warm water (about 110 degrees f.), bread flour (or more as needed), fine salt, chopped fresh rosemary, kosher salt, red bell pepper, extra-virgin olive oil, minced shallots, minced cilantro, chiffonade fresh basil leaves, balsamic vinegar, salt, freshly ground white pepper

asparagus spears, spanish olive oil , for roasting asparagus, arugula, strawberries, trimmed, washed and sliced, valencia orange, peeled and cut into segments (save part of the orange to juice), fresh basil , cut into ribbons (fresh only!), scallions, sliced (in the summer i will use locally grown purple scallions), pomegranate seeds, dried (read *note), marcona almonds , roasted, white balsamic vinaigrette, valencia orange juice, freshly squeezed plus 1 tsp zest, lemon zest, grated, lemon juice, grey salt, cracked black pepper , to taste, spanish extra virgin olive oil

beets peeled , with 1 tbsp vegetable oil for roasting, arugula, medium size leaves, washed and dried, roquefort cheese, crumbled, toasted spiced pecans, dion mustard, balsamic vinegar, egg yolk, garlic, mashed, extra virgin olive oil, vegetable oil, salt and pepper, mixed, butter or vegetable oil, pecans , halves and pieces, sugar, salt and pepper to taste, garam masala spice mix, extra virgin olive oil, chives, chopped, salt and pepper to taste

md beets peeled , 1 tb oil for, roasting, romaine lettuce, arugula, medium leaves, roqufort cheese, crumbled, roast pecans, ( see saute pecans ), chive oil, virgin olive oil, chives. chopped, salt & pepper to taste, combine chive , oil and salt & pepper in blender and blend well. transfer to a squeeze bottle., saute pecans, tb butter, pecans , halves & pieces, ts sugar, pn salt & pepper to taste, pn garam masala spice mix, balsamic vinaigrette, tb dijon mustard, tb balsamic vinegar, egg yolk, cl mashed garlic, virgin olive oil, vegetable oil, ts salt & pepper, place mustard in blender with balsamic vinegar and egg yolk and garlic. puree together, then slowly drizzle the 2 oils into the blender to make an emulsified dressing. blend about 1 minute, then add salt & pepper to taste. if dressing is too thick add a little water to thin.