Roasted Cauliflower with Parmesan and Capers
Roasting cauliflower gives it a sweet and slightly nutty flavour. Stir in the Parmesan immediately so that it melts from the heat of the cauliflower.
Roasting cauliflower gives it a sweet and slightly nutty flavour. Stir in the Parmesan immediately so that it melts from the heat of the cauliflower.
**THESE ARE ALWAYS A HUGE HIT** Great football party food. Doubles very well. I use seperate hands or untensils for butter & cheese mixtures. Otherwise the butter causes the cheese to clump up and not go as far. Also, be cautious with the amount of breadcrumbs as too many will weaken the wonderful Parmesan flavour
Move over, sweet biscotti; it's time for a savoury version to hit the scene. This combination of sharp Parmesan cheese, sweet figs and crunchy walnuts will make you wonder why you haven't crossed over to the savoury side before.
For the toasted croûte topping of this sophisticated soup, buy real Parmesan cheese, Parmigiano-Reggiano or a good-quality Grana Padano. You may want to make more croûtes.
Tarragon lends this elegant salad a subtle licorice flavour and is a stellar match for spring-fresh asparagus and Parmesan-crusted croutons. Toss the salad with the dressing at the very last minute to keep the greens from wilting.
Healthful brussels sprouts become an indulgent side dish with the simple addition of freshly shaved Parmesan cheese. Trim the sprouts to a uniform size to ensure they cook evenly.
This fabulous spring soup is scrumptious on its own, garnished simply with asparagus tips. But you can also dress it up as we have with Lemon Cream Froth and Parmesan Asparagus Strudel. At Studio Cafe at Four Seasons Hotel Toronto, executive chef Lynn Crawford garnishes this starter with delicate yellow-green popcorn seedlings.
This is an eash one-dish meal that has many layers of taste. Served with a variety of my favorite salads, my guests rave about this recipe. Similar to a risotto, the parmesan cheese unites the flavours. And did I mention that it is just as good as a luncheon leftover?
