Today was a fine kettle of fish. After a wonderful week spent with family in Dallas I found myself amongst a horde of perturbed travelers in the underbelly of the Dallas airport. Storms threatening above I thought back to just the day before....hot (is there any other word to describe Texas weather?), humid and beautifully sunny. Little did I know that I would enjoy the remainder of my visit in the basement of an airport under complete tornado lockdown. Luckily I was able to venture back to my sister's house where I now reside typing these very words, though I am anxiously awaiting my return home tomorrow morning. My heart goes out to all of those affected by the horrible storms. My insignificant setback is trivial compared to your loss.
Tornadoes aside I want to share this recipe with you because it is ideal for those comfort food nights (tonight was one of them). I am delighted to share my Herb Roasted Chicken recipe over at A Cup of Jo today, thank you Joanna for the opportunity!! The cauliflower mash is an ideal and guilt free side dish while the gremolata an easy and fresh accompaniment to any ol' bird.
This dish is light enough to enjoy on a warm spring's eve and comforting enough for a chilly winter's night. Regardless of where you are in the surpassing seasons I encourage you to tuck this recipe in your bonnet and enjoy.
Be safe out there friends. April's fickle rains bare the most precious blooms but occasionally yield perilous storms.
Truffled Cauliflower Mash (serves 4-6)
- 2 heads of cauliflower, cut into florets
- 1 onion, cut in half and sliced
- 2 cloves of garlic, peeled and cut in half
- 1/2 cup olive oil
- 2 TBS fresh thyme
- 1-2 TBS truffle oil (this amount can vary according to how strong you want the truffle flavor to be)
- salt and pepper
Preheat oven to 375F. On a foil lined baking sheet toss the cauliflower, onion, and garlic with the olive oil. Spread into a single layer and generously sprinkle salt and pepper.
Place in oven and roast for about 45 minutes or until the veggies start to slightly caramelize.
Remove from oven and carefully pour roasted veggies into a high speed blender. Add thyme and blend until it is a smooth but thick consistency. (If it is too thick you can add some veggie stock). Pour into a bowl and stir in truffle oil and add more salt and pepper if needed.
Lemon-Caper Gremolata (serves 4)
- 1 cup parsley, chopped
- 1 clove garlic, minced
- 1/4 cup cappers, chopped
- 1 1/2 TBS olive oil
- 2 TBS fresh lemon juice
- 1 TBS fresh lemon zest
In a bowl combine the parsley, garlic and capers. In a separate bowl whisk together the olive oil, lemon juice and zest. Add parsley mixture and set aside to marinate.
When it is time to serve the chicken place a generous dollop of the gremolata on top and enjoy!