Another roasted vegetable dinner for fall. I usually pan fry cauliflower, but for night since I had so many other things can go in oven, I decided to roast them in oven. Bell peppers were fired roasted at stove top. Add kale avocado salad, and home made multi-grain bread, there is a dinner.
Ingredients: 1 head cauliflower for 2 people, 1 butternut squash for 4 people, 1 bell pepper for each person, 1 bunch kale, 1 avocado and 1 lemon for 4 people salad, handful of pine nuts for pepper salad, olive oil, sea salt and black pepper
- Popcorn Cauliflower: Wash and divide them into small florets. Toss with olive oil and sea salt. Use about 1 tsp salt for 1 head of cauliflower. Spread them on a baking sheet avoiding to overwrap. Roasted at 375ºF for about 10-20 minutes until they become partially golden. Flip them after 10 minutes.
- Butternut Squash: Half length wise. Scoop out seeds. You can wash the seeds and dry roast as well. Splash olive oil on the cut side and rub it with finger. Sprinkle salt. Place on a baking sheet face down. Roasted at 375ºF for about 30 minutes. Test with a bamboo stick. When it’s done, scoop out meat. Mash little bit. Season with salt and pepper if you like.
- Bell Peppers: Place them over medium heat on a stove top directly. Rotate them every few minutes to char all over. It will take about 10 minutes all together. When it’s charred all over, put it in a small bowl or pan and cover. Let it steam. when they are cool enough to touch, peel with fingers. Do not rinse with water. The wonderful charred flavor will disappear. Toss with a splash of balsamic vinegar, olive oil, salt, pepper and toasted pine nuts.