Roasted Cauliflower And Potatoes With Lemon And Feta Food

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SKILLET-ROASTED POTATOES WITH LEMON AND CHIVES



Skillet-Roasted Potatoes With Lemon and Chives image

For even cooking and proper browning, the potatoes must be cooked in a single layer and should not be crowded in the pan, so be sure to use a heavy-duty 12-inch skillet. A nonstick skillet simplifies cleanup but is not essential.

Provided by Chef mariajane

Categories     Potato

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 6

2 teaspoons lemon zest, grated
2 tablespoons fresh chives, minced
1 1/2 lbs Red Bliss potatoes, small size, scrubbed, unpeeled
2 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper

Steps:

  • .Combine lemon zest and chives in a small bowl.
  • If using small potatoes (1 1/2 - 2 inches in diameter) halve each potato. If using medium potatoes (2-3 inch in diameter) quarter each potato to create 3/4 - to 1-inch chunks. Rinse potatoes in cold water and drain well; spread on clean kitchen towel and thoroughly pat dry.
  • Heat oil in heavy-bottomed 12-inch nonstick skillet over medium-high heat until shimmering. Add potatoes, cut side down in single layer; cook without stirring, until golden brown (oil should sizzle but not smoke), 5-7 minutes. Using tongs, turn potatoes skin side down if using halved potatoes, or second cut side down if using quartered potatoes; cook without stirring until deep golden brown, 5-6 minutes longer. Stir potatoes, then redistribute in single layer. Reduce heat to medium-low, cover and cook until potatoes are tender (Paring knife can be inserted into potatoes with no resistance), 6-9 minutes.
  • When potatoes are tender, sprinkle with salt and pepper, and lemon chive mixture, and toss or stir gently to combine Serve immediately.

Nutrition Facts : Calories 244.7, Fat 9.3, SaturatedFat 1.3, Sodium 450, Carbohydrate 36.5, Fiber 4.1, Sugar 2.4, Protein 4.4

LEMON ROASTED CAULIFLOWER WITH DILL



Lemon Roasted Cauliflower With Dill image

This is one of the most wonderful vegetable dishes I've made in quite a while - Sweet and tart and sure to please even those who are ambivalent about cauliflower. Be sure to use fresh dill, not dried!

Provided by Whats Cooking

Categories     Cauliflower

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 large head cauliflower, cut into florets
2 teaspoons Dijon mustard (or more to taste)
4 garlic cloves, crushed
2 lemons, juice of
1 teaspoon salt
1 tablespoon extra virgin olive oil
1 -2 tablespoon fresh dill, chopped
fresh ground black pepper

Steps:

  • Preheat oven to 400°F Place cauliflower florets in a large bowl. In a smaller bowl, combine all other ingredients to make a sauce, whisking until blended. Include generous amounts of fresh ground black pepper.
  • Pour marinade over the cauliflower and toss until coated. Spread on baking sheet. Drizzle any remaining marinade over the cauliflower.
  • Bake for 30-45 minutes or until tender but not mushy. Toss once, if desired, halfway through cooking. The cauliflower should have some browning around the edges.

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