Cauliflower with Orange Zest and Green Onion

Cauliflower with Orange Zest and Green Onion
By: Williams Sonoma

Low in Saturated Fat- Cholesterol Free

1 head cauliflower (1 ¾ lb), cored and cut into uniform-sized florets
1 Tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
2 Tablespoons coarsely chopped green onions
2 Tablespoons chopped fresh flat-leaf parsley
2 teaspoons grated orange zest
4 lemon wedges

Place the cauliflower florets in a large bowl and add cold water to cover. Let stand for 30 minutes, then drain.

Preheat the oven to 400 degrees.

Spread the cauliflower in a single layer in a shallow 9x13 baking dish. Drizzle with olive oil, sprinkle with ¼ teaspoon salt and season with pepper. Toss to coat. Bake the cauliflower, turning the florets every 10 minutes and sprinkling with 1-2 Tablespoons of cold water each time, until they are tender and lightly browned, about 30 minutes.

Combine the green onions, parsley, and orange zest on a cutting board and finely chop together. Remove the cauliflower from the oven and sprinkle evenly with the green onion mixture. Spoon the cauliflower into a warmed serving dish and garnish with the lemon wedges. Serve at once.

Serves 4

Note: “Cauliflower is an excellent source of vitamin C and potassium. As a cruciferous vegetable, it also has cancer-fighting properties. Soaking the cauliflower in water before baking is an important step, as the moisture creates hot steam that helps the cauliflower cook to a tender and succulent finish. Advise each diner to squeeze a little lemon juice onto the cauliflower at the table. The citrus heightens the flavors of this cool-weather dish.”

No-Dairy Cornbread Muffins

No-Dairy Cornbread Muffins

¾ cup flour
1/3 cup granulated sugar
¼ cup white cornmeal
½ Tablespoon baking powder
¼ teaspoon salt

Mix together in a medium size bowl.

Add:
½ cup and 2 Tablespoons soy milk
2 egg whites
¼ cup canola oil

Stir just until blended. Pour into muffin cups that have been sprayed with cooking oil.

Bake at 350 degrees for 22 minutes. Cool on rack in pan for 5 minutes. Turn out onto wire rack to cool completely.

Makes 8 muffins