Roasted Cauliflower with Red Chile, Cilantro & Lime
With the Tuna Trio yesterday, I’m kinda tuna’d out. So I thought this recipe would be a nice change of pace. This is one of Baby Lady’s favorite recipes and she will be happy I posted it without her asking me to do so. It is also one of my favorites, too.
Baby Lady & I always eat a balanced meal and are always looking for new ways to fix old favorites. I like Cauliflower and Red Chiles. When I found this recipe, it was a match made in heaven. Now before you stop reading, this is not hot. It has a little warmth but this recipe is all about flavor. The cauliflower is SLOW ROASTED at 325 F. Wile you can cook the cauliflower faster at higher temps or using a convection oven, don’t because SLOW ROASTING permits the cauliflower to absorb the chile flavor gradually and turn a lovely golden color as shown in the photo above. There is a sweetness from the slow roasting and caramelization of the cauliflower that you don’t get otherwise, the earthiness from the red chile, smokiness from the cumin and roasted chiles, tang and brightness from the lime and a floral element from the chopped cilantro at the end. This dish absolutely sings. We hope you try it and like it. Continue reading Roasted Cauliflower with Red Chile, Cilantro & Lime→
Have you ever experienced walking through the market, seeing the magazine in the magazine rack with the magazine cover depicting some stunning entree, side, cake, bread, etc. that you knew you simply had to try? This is one of those recipes. Baby Lady and I were shopping at our local market when, while checking out, I noticed a Bon Appetit magazine on the magazine rack. The cover was a tall stack of biscuits that initially grabbed my attention. Because we had purchased a lot of food that day I had time to check out the magazine a little further. When I saw Chipotle Chiles and Cheddar Cheese I knew I had to fix it. So I bought the magazine, baked the recipe and used Daniel as the guinea pig. These are really good and worth trying. Continue reading Cornmeal Biscuits with Chipotle Chiles and Cheddar Cheese→
We were at the market shopping when we found these fabulous, fresh red Anaheim peppers. We simply could not resist the urge to buy them because they were so beautiful and would make such a pretty dish. So, we bought them having no idea what we would do with them.
We got home and discussed what to do and both agreed roasting the peppers seemed the way to go. I fired up the gas grill and let it do its thing.
REMCooks 