Broccoli Salad - Jo

Ingredient Ideas
- Broccoli
- Purple Seedless Grapes
- Bacon
- Flagship Cheddar Cheese - diced
- Grape Tomatoes
- Mushrooms
- Nuts/Seeds/Salad Topping
- Brianna's Poppyseed Dressing

Creamy Parmesan Cauliflower Mash

Ingredients
2 12oz pkg cauliflower florets
1/2 c grated parmesan cheese
1/4 c heavy cream
1 TBS butter
2tsp roasted garlic power
1/2 tsp salt
1/2 tsp pepper

1. Cook cauliflower according to package directions
2. Combine cauliflower and remaining ingredients in a large bowl.  Beat using a hand mixer until smooth.

Almond Raisin Cauliflower Rice

Ingredients:
2 16oz pkg cauliflower crumbles
3 TBS olive oil
2 cloves garlic, minced
1/2 c sliced almonds
1/2 c golden raisins

1. Preheat oven to 425. Combine cauliflower, oil, and garlic in a roasting pan. Bake 15-20 minutes until browned, stirring once

2. Toast nuts in a dry skillet over medium-high heat 4-6 minutes or until fragrant.  Stir nuts, olives, and raisins into cauliflower mixture before serving.

Brussels Sprout Gratin

From: Cook's Country | October/November 2015
SERVES 6 TO 8

INGREDIENTS

• 2 1/2 pounds Brussels sprouts, trimmed and halved through stem
• 1 tablespoon vegetable oil
• Salt and pepper
• 3 tablespoons unsalted butter
• 1/4 cup panko bread crumbs
• 1 shallot, minced
• 1 garlic clove, minced
• 1 tablespoon all-purpose flour
• 1 1/4 cups heavy cream
• 3/4 cup chicken broth
• 2 ounces Gruyère cheese, shredded (1/2 cup)
• 1 ounce Parmesan cheese, grated (1/2 cup)
• Pinch ground nutmeg
• Pinch cayenne pepper

WHY THIS RECIPE WORKS
In developing a Brussels sprout gratin, we wanted to make a dish that highlighted the earthy flavor of Brussels sprouts. Pre-roasting the sprouts makes them rich and nutty, not cabbagey. We make a quick, creamy Mornay sauce, using a combination of Gruyere and Parmesan cheeses, to bind the gratin. To add crunch, we top the gratin with pre-toasted panko bread crumbs and more nutty Gruyere.

Look for smaller Brussels sprouts, no bigger than a golf ball, as they’re likely to be sweeter and more tender than large sprouts. If you can find only large sprouts, quarter them. A broiler-­safe dish is important because the sprouts cook at such a high temperature.


INSTRUCTIONS

1. Adjust oven rack to middle position and heat oven to 450 degrees. Grease 13 by 9­ inch broiler-­safe baking dish. Toss Brussels sprouts, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in prepared baking dish. Bake until sprouts are well browned and tender, 30 to 35 minutes. Transfer to wire rack and set aside to cool for at least 5 minutes or up to 30 minutes.
2. Meanwhile, melt 1 tablespoon butter in medium saucepan over medium heat. Add panko and cook, stirring frequently, until golden brown, about 3 minutes. Transfer to bowl and stir in 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside. Wipe saucepan clean with paper towels.
3. Melt remaining 2 tablespoons butter in now ­empty saucepan over medium heat. Add shallot and garlic and cook until just softened, about 1 minute. Stir in flour and cook for 1 minute. Whisk in cream and broth and bring to boil over medium-­high heat. Once boiling, remove from heat and whisk in 1/4 cup Gruyère, Parmesan, nutmeg, cayenne, 1/4 teaspoon pepper, and 1/8 teaspoon salt until smooth.
4. Pour cream mixture over Brussels sprouts in baking dish and stir to combine. Sprinkle evenly with panko mixture and remaining 1/4 cup Gruyère. Bake until bubbling around edges and golden brown on top, 5 to 7 minutes. Transfer dish to wire rack and let cool for 10 minutes. Serve.

Coleslaw

• 1 bag pre shredded coleslaw cabbage with carrots (6-7 cups)
• 1 cup mayo
• ¼ cup white wine vinegar
• 1 tsp celery seed
• ¼ cup sugar
• salt and pepper to taste

Make dressing by combining all ingredients other than the cabbage mix. Toss with cabbage mix. Chill in fridge at least 2-3 hours prior to serving.

3-Ingredient Sweet Potato Casserole With Maple Pecans

Yield: Serves 8–10
Active Time: 30 minutes
Total Time: 2 hours

Ingredients

• Olive oil (for pan)
• 5 1/2 pounds sweet potatoes, peeled, cut into 1 1/2" pieces
• 2 teaspoons kosher salt, divided, plus more
• 1 1/4 cups pure maple syrup, divided
• 2 cups pecan halves (about 7 ounces)
• 1 1/2 teaspoons freshly ground black pepper, divided

Preparation

• Preheat oven to 350°F. Oil a 3-qt. baking dish. Cook potatoes in a large pot of boiling salted water until very tender, about 12 minutes. Drain; let sit in colander 15 minutes.
• Meanwhile, heat 1/2 cup syrup in a large skillet over medium-high. Add pecans, 3/4 tsp. salt, and 1 tsp. pepper and cook, stirring constantly, until syrup has evaporated and pecans are glazed, about 5 minutes. Transfer to a parchment-lined rimmed baking sheet and let cool.
• Purée potatoes, 1 1/2 cups water, and remaining 3/4 cup syrup, 1 1/4 tsp. salt, and 1/2 tsp. pepper in a food processor until smooth. Transfer potato mixture to prepared baking dish.
• Coarsely chop pecans and sprinkle evenly over potato mixture.
• Bake casserole until top is lightly browned, about 40 minutes. Let sit 15 minutes before serving.

Do Ahead
Casserole can be assembled, without topping, 2 days ahead; cover and chill. Candied pecans can be made 2 days ahead; store in an airtight container at room temperature.

Notes

• nuts were a sticky mess; hard to cut; find a separate recipe for nuts next time

Copper Onion Cauliflower

This is one of my favorite dishes at The Copper Onion in downtown Salt Lake (and actually, one of my favorite dishes in general). Caramelized cauliflower which is then covered in a rich, slightly tart mayonnaise-based dressing.

Here’s the recipe, graciously shared by The Copper Onion’s own Ryan Lowder

1 head cauliflower, cut into florets
½ cup Best Foods mayonnaise
1 Tbsp. chopped capers
Splash Worcestershire sauce
1 Tbsp. anchovy paste
2 garlic cloves minced
Salt and pepper
Extra virgin olive oil

1. Blanch the cauliflower in boiling salty water until just tender
2. Mix the mayo, capers, garlic, anchovy, salt and pepper in a bowl
3. Place a pan on the burner and get really hot
4. Add the oil, then cauliflower
5. Season with salt and pepper and caramelize as many sides of the cauliflower as you can
6. Toss the cauliflower in the bowl with the rest of the ingredients and mix well

The caramelization is key to this recipe, and really adds another dimension to the dish. When I made it, I got my sauté pan up to about 330°, splashed in some grapeola oil, and tossed in the blanched broccoli. Sauteed until the cauliflower had touches of deep brown caramelization all over, then tossed in the dressing.