Tag Archives: turkey

cauliflower .. the virtues of

Well, even though I should be working on my novel (which I’ve coined “TIVOC” for short), this is happening, because we need to subsist, after all.

I’ll be taking this in to work this afternoon for dinner, along with some plain steamed rice.

Roasted cauliflower recipe:

  • 1 head of cauliflower, cleaned and broken into florets
  • 1/3 cup of olive oil
  • 1 lemon, juiced and rind grated
  • 1T sumac
  • 1T cumin
  • 1T coriander
  • 1t garlic powder
  • salt and pepper to taste

Preheat oven to 425F.

Combine oil with next 5 ingredients in a bowl and toss cauliflower. Lay out on a covered cookie sheet (I used foil but you can use parchment or a silicone mat) and sprinkle with salt and pepper. I have been personally favouring Maison Orphée grey sea salt lately.

Bake in oven until nicely golden brown, turning occasionally. Every oven is different so just keep an eye on it. Half and hour should be plenty.

Roasted turkey breasts

  • fresh turkey breasts (mine are skinless and deboned but you can use chicken or bone in and skinless of either)
  • glug olive oil
  • 1/2 lemon, juiced and zested
  • 2 garlic cloves, minced
  • summer savory
  • ground coriander
  • glug of white wine
  • salt to taste

Preheat oven to 350F.

Place meat in baking dish. Add glug of oil, glug of white wine (I use whatever white wine I have open and on hand), lemon juice and zest. Sprinkle with garlic (I usually just press the cloves right on top with a garlic press) and summer savory (I got my tin from Pomme, a specialty store in Coquitlam – it’s a bit hard to find in regular grocery stores). Sprinkle with salt to taste (again, I used the sel gris) and bake until done. Follow safety guidelines for cooking poultry per weight and type. The liquids keep things moist so if you err on the side of longer cooking times (like I usually do – I left mine in for 50 minutes), it keeps things from drying out. I end up shredding the whole lot into the remaining liquid and using it to top the rice.

Enjoy!

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