Dusty Cauliflower (and other veggies)

This is a recipe modified from a cookbook long since lost or sold or whatever.  I remember the book — it was 2 inches thick and bound with yellow plastic binding.  But I’ve forgotten the name.  Haven’t forgotten the recipe….

serves 4 as a side dish
also good as finger-food at a party
double or triple the recipe for more people or more variety…

possible veggies include (but are not limited to):

button mushrooms
portabello or shitake mushroom slices
yellow crookneck squash
sliced onions
sweet potato slices
new potato slices
carrot sticks
bell pepper strips or rings (seeded)
(any peppers)
drained tomato slices

Here’s the basic idea for roughly 3-4 cups of prepared veggies:

  1. Wash and cut your veggies into finger-food / bite sized pieces and blanch them* for 3-4 minutes in rapidly boiling water.  Remove from water and drain on paper towels.
  2. In a large mixing bowl, combine:2/3 c unseasoned bread crumbs
    1/2 c grated Parmesan cheese
    1 T fresh ground black pepper, or Penzey’s Shallot Pepper
    2 t salt
    1 t dried and rubbed thyme (or another herb of your choice — basil, oregano, dill, sage — all work fine
    optional 1/2 t garlic powder, OR 1/4 t cayenne pepper
  3. Pre-heat oven to 400, and lightly Pam sheet cake or cookie sheet pans
  4. Melt 1 stick of butter, and pour it into an oil sprayer w/ 2 T olive oil.  Lightly spray the cut prepared veggies. (you’ll have a lot of the butter leftover — pour it into a cup and save it for next time)
  5. Toss blanched veggies in breadcrumb mixture, then spread out in a single layer on the sheet pans
  6. Bake 12 minutes at 400 degrees, then 10 minutes @ 350

Can be eaten straight, or served with ranch dressing or dip.  Best by themselves for my taste.

* do not blanch tomatoes.  Tomatoes can be sliced and salted lightly and laid on paper towels to drain much of their liquids.


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