Tag Archives: italian seasoning

Creamy Tuscan Cauliflower

Posted on by

FOR THE CASHEW CREAM

  • 1 cup raw cashews
  • 1 cup water

FOR THE PAN-SEARED CAULIFLOWER

  • 1 head cauliflower, cut into 4 quarters (can also do cauliflower steaks or pieces)
  • Salt and Black Pepper, to taste
  • 2 tablespoons high heat oil (like avocado, grapeseed, or canola)

FOR THE CREAMY TUSCAN SAUCE

  • 2 tablespoons plant-based butter (or more oil)
  • 1 bulb garlic, minced (more or less to taste)
  • 2 tablespoons Italian seasoning
  • 2 teaspoons Garlic powder
  • 1 teaspoon Smoked paprika
  • ½ teaspoon Chili flakes
  •  ½ teaspoon Black pepper
  • ½ teaspoon Salt
  • ⅔ cup sun-dried tomatoes in oil, chopped
  • 3 cups veggie stock
  • ⅔ cup vegan parmesan, grated
  • ½ cup fresh parsley, chopped
  • 1 lemon, juiced
  • 2-4 tablespoons dry white wine (optional)
  • 1-2 tablespoons white miso (optional)

  • PREHEAT OVEN to 425˚F/225˚C.
  • FOR CASHEW CREAM: Add 1 cup each cashews and water to a high-speed blender and blend until smooth*. Set aside.
  • FOR CAULIFLOWER PIECES: Add salt and pepper as desired to the cauliflower pieces. In a cast iron skillet, add 2 tablespoon oil over medium high heat. Once hot, add cauliflower pieces, flat side down. Do not overcrowd the pan, and do in batches if needed. Cook for 1-3 minutes until a nice brown, caramelized color starts to appear. Then, flip to the next cut side and cook an additional 1-3 minutes.
  • FOR BAKING: Place cast iron skillet in the oven and bake for 15-20 minutes**. Cauliflower should be just fork tender.
  • FOR TUSCAN SAUCE: While cauliflower in in the oven, add 2 tablespoon plant-based butter to a skillet and let melt over medium heat. Then add minced garlic and let cook for about 30 seconds. Add 2 tablespoon Italian seasoning, 2 teaspoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon each chili flakes, black pepper and salt, and stir, then add ⅔ cup chopped sun-dried tomatoes and stir again, cook for abut 1 minute. 
  • Add 3 cups vegetable stock and scrape the bottom of your pot. Add in all of the cashew cream and ⅔ cup grated parmesan and whisk together. Then ½ cup fresh chopped parsley, juice of 1 lemon, and if adding the optional 2-4 tablespoon dry white wine and 1-2 tablespoon white miso. Stir together until all ingredients are well combined. If needed, thin with more stock as desired. When cauliflower is done, add it to the sauce. Serve warmed. 

Notes

*Cashew cream: if you don’t have a high speed blender, you’ll want to soak your cashews for at least 2 hours in hot water, then blend.

**If you aren’t using a cast iron pan (or an oven safe pan, place cauliflower pieces on a baking sheet for the oven time.

***The sauce portion has been doubled from the video amounts shown.  After testing a few times with our family we decided we liked more sauce.  If you don’t like a lot of sauce, feel free to halve that part (keeping lemon juice and miso the same)

Easy Italian Spaghetti Pasta Salad from foodiecrush.com

Posted on by
  • 1 pound thin spaghetti
  • 2 tablespoons kosher salt
  • 2 cucumbers, quartered and sliced
  • 1 red bell pepper, seeded and chopped
  • ½ red onion, thinly sliced
  • 10 ounces cherry tomatoes, halved
  • 1 4-ounce can sliced black olives, drained
  • ½ cup grated Parmesan cheese or pecorino romano
  • 1 cup extra virgin olive oil
  • ½ cup red wine vinegar
  • 2 tablespoons Italian seasoning
  • 2 teaspoons sugar
  • 1 garlic clove, pressed or finely minced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  1. Cook the spaghetti according to the package directions in boiling water seasoned with 2 tablespoons of kosher salt. Drain, rinse and cool. Add the spaghetti to a large bowl with the cucumbers, red bell pepper, red onion, cherry tomatoes, black olives and parmesan cheese. In a pint jar with a lid, add the olive oil, red wine vinegar, Italian seasoning, sugar, garlic clove, kosher salt and freshly ground black pepper. Shake well and pour over the spaghetti mixture and toss to coat. Add more parmesan cheese and salt and pepper to taste. Chill for 30 minutes up to overnight.

Baked garlic parmesan potoato wedges

Posted on by
  • 3-4 large russet potatoes cut into wedges
  • 4 tbsp obaked-parmesan-potato-wedges-5live oil
  • 2 tsp salt
  • 2 tsp garlic powder
  • 2 tsp italian seasoning
  • ½ c shreddded parm
  • OPTIONAL: FRESH PARSLEY (OR CILANTRO), RANCH OR BLUE CHEESE DRESSING FOR DIPPING
  1. PREHEAT OVEN TO 375. LIGHTLY GREASE A LARGE BAKING SHEET AND SET ASIDE.
  2. PLACE POTATO WEDGES IN A LARGE BOWL. DRIZZLE WITH OLIVE OIL AND TOSS TO COAT. IN A SMALL BOWL WHISK TOGETHER SALT, GARLIC POWDER, AND ITALIAN SEASONING. SPRINKLE POTATO WEDGES WITH THE SHREDDED CHEESE, TOSSING TO COAT, THEN SPRINKLE WITH THE SEASONING MIXTURE.
  3. PLACE POTATO WEDGES ON PREPARED BAKING SHEET IN A SINGLE LAYER WITH SKIN-SIDES-DOWN. BAKE FOR 25-35 MINUTES UNTIL POTATOES ARE FORK-TENDER AND