Sunday, March 7, 2010
Cooking Light Round 2: Hit & Miss
Roasted Cauliflower, Chickpeas, and Olives
1 head of cauliflower florets
24 Spanish olives sliced
8 garlic cloves, roughly chopped (I used powder)
1 can of chickpeas, drained and rinsed
3 tbsp EVOO
1/2 tsp red pepper flakes
1/4 tsp salt
3 tbsp fresh parsely
Combine everything together and put in a 450 degere oven for about 20 mins or until cauliflower is toasted. That's is!
The Mediterranean Barley Salad was missing something. I know I subbed couscous, but the overall flavor was bland. It needed major seasoning, and I didn't enjoy the raw fennel. I should have used celery instead. I'm not going to go into details of how to make it, but essentially the salad is this:
Salad: cooked barley (or couscous), sliced fennel bulb, parsley, red onion, kalamata olives, cannellini beans, chopped walnuts.
Dressing: EVOO, lemon zest, lemon juice, Dijon mustard, s&p.
It seems like it would be good, right? I might try to tweak this.
Also on the plate is a Morning Star Mushroom Burger. Love those!