Roasted Cauliflower with Arugula & Toasted Almonds

Ok, listen monkey nation. I really don't like cauliflower, never have. But something magical happens to cauliflower when you roast it in the oven. Here is a Roasted Cauliflower Salad recipe inspired from the NY Times.

www.youtube.com/watch?v=a5MFtDfEyxw (check out the video)




1 head of Cauliflower cut into fork sized pieces
6-8 T of Extra Virgin Olive Oil
2 t of Kosher Salt
Pepper (to taste)
2-3 T of Balsamic Vinegar
3 c of Arugula, torn into fork sized pieces
3/4 c grated Parmesan Cheese (use the real stuff!)
1/2 c toasted Almond Slivers


Dried Cranberries (optional)


1. Heat the oven to 400 deg.


2. In a large bowl, toss together the Cauliflower, 2-3 T of Olive Oil, 1-2 t of Salt, & Pepper to taste. Spread the Cauliflower on a baking sheet in a SINGLE, non-packed layer. Stirring occasionally, roast on the middle rack until tender and golden (about 30-35 min)
3. After putting in the Cauliflower to roast, use another baking sheet (can be smaller) and spread the Almonds in a SINGLE, non-packed layer. Stirring occasionally, toast on the bottom rack until lightly browned (about 12-15 min)


4. While the Cauliflower is roasting and the Almonds are toasting, whisk the Vinegar with the remaining Salt & Pepper in a small bowl. Then whisk in the remaining Oil.


5. Let the roasted Cauliflower cool for about 10 min.


6. In a large bowl, toss the Arugula, Cheese, Almonds, & Warm Cauliflower together. Pour in your Vinaigrette and toss some more.

7. Can be served with additional Cheese, Almonds, Dried Cranberries, and/or Vinaigrette sprinkled/drizzled on top.


Audibles:


1. Use Spinach instead of Arugula
2. Use Toasted Cashews/Walnuts etc instead of Almond Slivers
3. How about Mozzarella or Romano or Gruyere instead of Parmesan Cheese
4. Regular or Golden Raisins (or fresh berries in season) instead of Cranberries
5. Gasp! Use a store-bought vinaigrette if pressed for time.
6. Used sparingly and with more cheese, a pizza topping!

Trust me on this one. Give this a go because Anymonkeycan make this fantastic Salad!!
#2 of 48...

Happy 2011!

Well, Monkey Nation, I have not been the most disciplined monkey this past year. My goal was to consistently post in 2010 and I managed a grand total of 12. That's right 1-2, or only 1 per month! Bah! That's horrible! Well, this year my goal is 4 each month. Aim for the sun, I say.

So here's post #1 of 48.

In order for a good cooking experience, anymonkey needs quality tools. Here are some basic thoughts on that:

Item 1: You need a quality 6-8 in Chef's knife. This does not mean dropping 3 hun on 1 knife, however this could easily be done. In fact, "Cook's Illustrated" recommends the Victorinox Fibrox 8 inch Chef's knife currently listed on Amazon.com at $26.99 with free shipping. A quality knife that you keep sharp will go along way to kitchen happiness. Just remember hand washing is often recommended. Also, go to a Williams-Sonoma or Sur La Table to see how a knife feels in your hand. Take it for a spin. Then go home and see if you can find an internet deal!

Item 2: What does a good Chef's knife need? That's right, 1 (maybe 2) sturdy cutting boards that are roughly 11" by 17" and made of wood. I'd steer clear of glass, plastic etc. Make sure it has rubber feet to keep it steady while you are using your quality knife. If yours does not, then make a trip to the Home Depot and buy some. It also may be a good idea to have 2 boards. One for raw meat/chicken and 1 for non-meat use. Better safe than sorry when it comes to that stuff!

Item 3: A quality skillet (8" or thereabouts.) Just like in #1, you can drop some serious bananas on a set of All-Clad pots and pans, but this is not necessary especially if you are just getting into cooking. I have a Calphalon Stainless Steel tri ply set with which I am happy. I like the Stainless Steel vs non stick because I don't have to worry about someone accidentally using a metal fork and ruining the non stick finish.

Item 4: A quality sauce pan (2.5 quart or thereabouts.) Same rules as #3. It's nice buying a set of pots and pans, but there is nothing wrong with only buying 1-2 pieces at a time. That way you can spend a little more buying quality vs. buying a big set that's cheaper. You want to start thinking of buying pots, pans, and knives that will last beyond your lifetime.

Items 5, 6, 7: Metal measuring cups, metal measuring spoons, glass liquid measuring cup. You need accurate amounts of ingredients

Items 8, 9: A quality spatula (small turner) and whisk. Look for something that has a bigger, comfortable handle especially for the whisk.

Item 10: A quality vegetable peeler. Just like for the whisk, a comfortable handle along with a good blade are very important. A cheap peeler with a harsh, metal handle will be no fun!

So, in 2011 (or MMXI for the educated monkeys...) anymonkeycan cook!!

Whole Wheat Pizza Dough

How many different combinations can be put on top of your pizza? What about different sauces? Before you even think about that, there needs to be the crust. Homemade from scratch pizza dough is fun and easier than you think. Here's how you do it:

To the Right is a Hummus-Turkey Pizza made after Thanksgiving:
Here's what you need:

1 packet (2 1/4 t) Active Dry Yeast
1 1/3 c Warm Water (around 110 deg)

3 1/2 to 3 3/4 c of flour (I used 2 c White Whole Wheat Flour and the rest All Purpose Flour)
2 T Olive Oil
1 T Salt
1 T Sugar (optional)

(***Note: This makes 2 - Twelve inch pizza crusts***)


1. In a large mixing bowl combine Yeast and Water and let stand
about 5 min to dissolve the yeast. Whisk if needed.

2. Add Flour, Oil, Salt, and Sugar and mix on low for about 1 min.
3. Knead about 10 minutes (dough hook on low) or until the dough is elastic and smooth.
4. Lightly drizzle some Oil along the side of the bowl and rotate the ball of dough until
coated with the Oil.

5. Transfer to another bowl, Cover with Plastic wrap and let rise in a warm place until it is twice the size (around 2 hours)

6. Punch down the dough, divide in half, and roll each into a ball.


7. Let the dough rest another 15 min.




8. Place oven rack 4-5" from top & Preheat the oven to 500 deg with the baking stone if you are using one.

9. Flour your work area, wet your hands with water, and work the dough into a 12 inch diameter pie & transfer to a Pizza Peel dusted with cornmeal/semolina flour.


10. Gently prick the dough multiple times with a fork & fold up the edge to form a crust and let rest for 10 min.

11. Add your sauce and toppings of choice. Err on the conservative side, less is better.
12. Transfer from the peel to the baking stone.


13. Bake until the crust is nicely browned (around 10-12 min)

Ok, monkeys, be creative and top your pizza!