sheet-pan fajitas

prep time: 20 minutes
cook time: 20-25 minutes
total time: 40-45 minutes
serves 4

ingredients
2 small heads of cauliflower (about 1.25 lbs), cut into florets
2 medium-size (about 8 oz. each) bell peppers, thinly sliced
1 medium-size (9 oz.) white onion, thinly sliced
1 c sliced fresh mushrooms (about 3.5 oz.)
1 T chili powder
1 tsp ground cumin
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
3 T olive oil, divided
1.25 tsp fine sea salt, divided
10-20 whole-wheat tortillas, guacamole, lime wedges for serving

directions

1. preheat oven to 425 degrees.
2. place cauliflower, peppers, onion and mushrooms in a large bowl. add chili powder, cumin, paprika, garlic powder, onion powder, 2 T of the olive oil and 1 tsp of salt, and toss to coat. spread vegetables in a single layer on a large rimmed baking sheet lined with aluminum foil.
3. bake vegetables until tender and browned, 20-25 minutes.
4. serve with tortillas, guacamole, and lime wedges.

source – people magazine, talia pollock’s recipe on pg. 80, december 21, 2020 issue

instant pot steamed cauliflower

prep time: 10 minutes
cook time: 15 minutes
total: 25 minutes
servings: 4-6

ingredients
1 head of cauliflower
2-3 T extra virgin olive oil (EVOO)
2 tsp basil
2 tsp turmeric
2 tsp garlic powder
2 tsp garlic salt
3-4 cloves of garlic, minced (optional)
1 tsp paprika
1 tsp coriander
1 T salt
pepper

directions

1. trim stem and leaves of cauliflower. rinse well.
2. make a mixture with EVOO, basil, turmeric, garlic powder, garlic salt, paprika, coriander, salt, and pepper and brush evenly all over the head of cauliflower.
3. add 1 cup water to the instant pot.
4. then, put the cauliflower on a trivet into the instant pot.
5. hit “pressure cook” and cook on “more” “high pressure” for zero minutes with quick release and don’t “keep warm.”
6. once the timer rings (about 10-12 minutes later) on the instant pot, open the vent.
7. once all the air is vented, open the lid and take the cauliflower out immediately, so it doesn’t continue cooking.

parmesan-roasted cauliflower

prep time: 10 minutes      cook time: 40-50 minutes       total: 50-60 minutes       servings: 4

ingredients
1 head of cauliflower, cut into florets
1 medium onion, sliced
4 sprigs of thyme
4 garlic cloves, unpeeled
3 T olive oil
kosher salt and freshly ground black pepper
1/2 c grated parmesan cheese

directions

1. preheat oven to 425 degrees.
2. toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil.
3. season with salt and pepper.
4. roast, tossing occasionally, until almost tender, 35-40 minutes.
5. sprinkle with parmesan, toss to combine, and roast until cauliflower is tender, 5-10 minutes longer.

source

arroz con pollo

prep time: 20 minutes       cook time: 30 minutes       total: 50 minutes       makes 6 servings

ingredients
3.5-4 lbs of chicken (cut into 8 pieces)
extra virgin olive oil
salt
pepper
1 onion, chopped
1 bell pepper, chopped
cauliflower
3 garlic cloves
1 tsp paprika
2 T tomato paste (or 1 can crushed or stewed tomatoes)
2 1/2 c jasmine rice
1/2 white wine
2 c chicken stock
1-2 tsp saffron
1 dried bay leaf
chopped parsley

directions

1. heat a pan over medium-high heat with a few tablespoons of olive oil. season the chicken liberally with salt and pepper on all sides. cook until golden on all sides, about 10 minutes. remove from pan to a plate.
2. combine the onion, pepper, and garlic in pan with more oil as needed. season with salt. cook for 3-4 minutes until soft and slightly caramelized. season with paprika.
3. add tomato paste (or crushed/stewed tomatoes) and allow to cook until darkened. once tomato paste is dark plum colored, add white rice and toast for 2 minutes.
4. deglaze pan with white wine, then pour in chicken stock. stir in the saffron and bay leaf. bring to a boil then reduce to a simmer. cover and cook for 15-20 minutes until rice is cooked, but al dente. halfway through cooking the rice, add chicken to the pan and let cook for at least 8-10 minutes.
5. serve arroz con pollo warm with parsley and cilantro.

source