Parmesan-Roasted Cauliflower

PARMESAN-ROASTED CAULIFLOWER ADAPTED FROM BON APPÉTIT AND ALLIE LEWIS CLAPP One word of caution: don’t slice the onions too thinly here, or they’ll be more likely to burn.  I’d aim for ½-inch-thick slices.  1 head cauliflower, trimmed  1 medium onion, sliced  4 thyme sprigs  4 unpeeled garlic cloves  3 tablespoons olive oil  Kosher salt  Freshly … Continue reading Parmesan-Roasted Cauliflower

Gingery, seedy raw collard salad

Gingery, seedy raw collard greens salad Adapted from Bon Appetit A great way to get your greens! This dressing makes collard salad delightful.  You’ll need 2 tablespoons apple cider vinegar 1½ teaspoons finely grated peeled ginger 1/2 teaspoon Aleppo pepper or a pinch crushed red pepper flakes 1 teaspoon honey 3 tablespoons olive oil 1 teaspoon … Continue reading Gingery, seedy raw collard salad