all things food
Our drunken Rudolf is a fun and festive holiday alcoholic hot chocolate beverage topped with a cute reindeer face.
Our drunken Rudolf is a fun and festive holiday alcoholic hot chocolate beverage topped with a cute reindeer face.
Is it just us, or have holiday party invitations already started to roll in? Suddenly, there’s no shortage of cocktail hours, gift-wrapping parties, and cookie swaps that usually come with the need for a baked good or two. Thankfully, we have more than…
Is it just us, or have holiday party invitations already started to roll in? Suddenly, there’s no shortage of cocktail hours, gift-wrapping parties, and cookie swaps that usually come with the need for a baked good or two. Thankfully, we have more than 2,000 cookie recipes on our site—and so we sifted through them all for the best recipes for swapping, gifting, and eating this season.
We of course included the classics like thumbprints, spritz, and gingerbread, but we’ve also included some new recipes that are guaranteed to be the stars of any gathering, big or small. Not only are these treats crowd-pleasers, but they’re also make-ahead friendly, easy to transport, and perfect for batching—whether you’re swapping dozens or just keeping a few for yourself. Trust us, you’ll want to bake these whether or not you’ve got a party on the calendar.
This Apple Cider Moscow Mule is about to become your go-to! It’s a cozy … Read more
The post Apple Cider Moscow Mule Recipe appeared first on Sugar and Charm.
This Apple Cider Moscow Mule is about to become your go-to! It’s a cozy ... Read more
The post Apple Cider Moscow Mule Recipe appeared first on Sugar and Charm.
Strawberry fudge might not be as traditional as classic chocolate fudge, but that’s what makes it so special. The combination of creamy white chocolate chips and strawberry frosting is a perfect flavor that’s both sweet and unique. Whether it’s for gif…
Strawberry fudge might not be as traditional as classic chocolate fudge, but that’s what makes it so special. The combination of creamy white chocolate chips and strawberry frosting is a perfect flavor that’s both sweet and unique. Whether it’s for gifting, holidays, or just a treat to enjoy at home, strawberry fudge is a great...
The post Strawberry Fudge appeared first on Salty Side Dish.
If I’ve learned one thing from hosting Thanksgiving over the years, it’s this: Thanksgiving appetizers are essential. I can’t tell you how many times I’ve served a holiday meal 30 minutes or an hour (or two) later than planned b…
This irresistible lemon puppy chow consists of tangy lemon zest, sweet white chocolate, and crunchy Chex cereal all tossed together for this fun snack.
This cranberry Wild Rice Pilaf recipe is bursting with flavor and makes the most beautiful side dish. The wild rice is cooked in a flavorful and veggie-filled broth and topped with crunchy pecans and Craisins before serving. More party-worthy holiday side dishes include our Corn Casserole, Homemade Dinner Rolls, Whipped feta with roasted vegetables, Balsamic…
This cranberry Wild Rice Pilaf recipe is bursting with flavor and makes the most beautiful side dish. The wild rice is cooked in a flavorful and veggie-filled broth and topped with crunchy pecans and Craisins before serving.
More party-worthy holiday side dishes include our Corn Casserole, Homemade Dinner Rolls, Whipped feta with roasted vegetables, Balsamic roasted carrots and cornbread stuffing.
Wild Rice Pilaf will steal the show.I am obsessed with this mixed rice pilaf–I love the depth of flavor all of the vegetables and mix-ins add, and I love that my pickiest kid is eating vegetables without even knowing it. It’s so easy to make and worth every single minute. Plus, it pairs beautifully with any main dish, like roast chicken, baked salmon, and pork tenderloin.
Sauté Veggies: Melt the butter in a medium saucepan over medium heat. Add onion and carrot then cook for 5 minutes, stirring often. Stir in garlic then cook for 30 seconds. Stir in rice, salt, and pepper. Add chicken broth and bouillon and bring to a boil. Stir well, then cover with a tight-fitting lid and reduce heat to a simmer. (Don’t remove the lid from the pot during cooking!).
Cook Rice and Serve: Simmer for 40-45 minutes, or until liquid has absorbed. Remove pot from heat and allow to rest, with the lid on, for 10 minutes. Remove lid and gently fluff the rice with a fork. Gently stir in parsley, craisins and pecans. Serve immediately.
Store leftover wild rice pilaf in the refrigerator for up to one week.
To Freeze: Follow the recipe to make wild rice pilaf then allow the rice to cool completely. Transfer to an airtight freezer-safe container and freeze for up to 3 months. Thaw completely in the fridge before rewarming in the microwave.
Rinse rice and sauté veggies as directed. Add rice, veggies, seasonings, and 3 ½ cups broth to instant pot. Cook on Manual/High Pressure for 20 minutes, with a 10-minute natural release. Fluff rice then stir in parsley, Craisins and pecans.
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Say hello to your new favorite fall side! This roasted delicata squash has a savory, salty, garlic & herb breading that’s kind of irresistible. Let’s just say, there may or may not have been leftovers in the test kitchen…
Just 7 simple ingred…
Say hello to your new favorite fall side! This roasted delicata squash has a savory, salty, garlic & herb breading that’s kind of irresistible. Let’s just say, there may or may not have been leftovers in the test kitchen…
Just 7 simple ingredients and 30 minutes required, making it perfect for everything from weeknights to busy holiday dinners (you’ll be able to SQUASH it in).
Garlic & Herb Breaded Delicata Squash from Minimalist Baker →
This Whole Roasted Cauliflower Recipe serves a mouthwatering harissa-glazed cauliflower head over a creamy white bean puree. Enjoy it as a flavor-packed side or main dish! For more impressive vegan cauliflower recipes, check out my Roasted Cauliflower Steaks, Buffalo Cauliflower Wings, and Easy Bang Bang Cauliflower! You’ve never seen cauliflower like this before! This Whole…
This Whole Roasted Cauliflower Recipe serves a mouthwatering harissa-glazed cauliflower head over a creamy white bean puree. Enjoy it as a flavor-packed side or main dish!
For more impressive vegan cauliflower recipes, check out my Roasted Cauliflower Steaks, Buffalo Cauliflower Wings, and Easy Bang Bang Cauliflower!
You’ve never seen cauliflower like this before! This Whole Roasted Cauliflower with Harissa Glaze and White Bean Puree is surprisingly easy to prepare and jam-packed with flavor, leaving you with an impressive side or main dish. Enjoy it as an eye-catching centerpiece during the holidays or whenever you’re craving something exciting for dinner.
Find the complete recipe with measurements in the recipe card below.
Submerge the cauliflower head, top side down, in a large pot of boiling water. Simmer until a sharp knife can easily slide through the stem without much resistance.
Drain the water and transfer the boiled cauliflower head to an oven-safe skillet or baking dish.
Stir the olive oil, harissa paste, agave, turmeric, and salt together in a small bowl. Rub the harissa glaze all over the cauliflower head until it’s completely coated.
Bake the cauliflower until it’s blackened in some places.
Meanwhile, make the white bean sauce by processing the drained and rinsed cannellini beans, tahini, lemon juice, garlic, olive oil, salt, and ice-cold water in a food processor until smooth.
You must use ice-cold water for the white bean spread, not room temperature or regular cold water. Just like in homemade hummus recipes, ice water is the secret to making the consistency of the spread light, airy, and fluffy.
Spread the white bean puree on a large serving plate. Carefully place the roasted cauliflower head on top of the puree, then garnish the tops and sides with the chopped pine nuts or pistachios and chopped fresh mint or parsley.
Slice the cauliflower head into “steaks” and serve with a scoop of the puree underneath. Enjoy!
Harissa is a North African chili paste made from roasted and ground red chilies, olive oil, garlic, lemon juice, and warm spices, like coriander, cumin, and caraway seeds. It has a sweet, tangy, and smoky flavor with just the right amount of heat from the chili peppers.
I personally don’t find this recipe to be too spicy; however, if you’re worried about the heat, reduce the harissa paste to only 1 tablespoon.
This recipe will be pretty different without the harissa paste but if you can’t find it, an equal amount of sriracha or chili garlic sauce, or 1 chipotle pepper + 2 tablespoons of adobo sauce should work instead.
Yes, you must boil or steam the cauliflower head before roasting it in the oven. If you skip this part, the cauliflower won’t be fork tender all the way through.
Absolutely! Add the florets to a bowl and pour the harissa sauce over top. Toss to coat, then lay them in a single layer on a baking sheet. Roast the harissa cauliflower in a 400ºF oven for 25-30 minutes or until they’re fork tender and the edges are blackened in some places.
Once cool, transfer the leftover cauliflower head or slices to an airtight container and store in the fridge for 3 to 4 days. Reheat the leftovers in a 350ºF oven until they’re warmed through and slightly crispy around the edges again.
