Hard-Roasted Spiced Cauliflower

 From Nothing Fancy by Alison Roman.

I used 2 cauliflowers and about 1.5 times the flavoring-- would cut back on the crushed red pepper flakes next time but otherwise excellent. I accidentally roasted the herbs along with everything else and it was fine. Ate it without cheese or yogurt and it was really good but I agree with Alison that you could "add a can or rinsed and drained chickpeas to the cauliflower before roasting" and "then all of a sudden you have dinner."

Ingredients:

1 large head cauliflower, about 2 lbs

4 garlic cloves (finely grated) (just used chopped garlic from fridge)

1 tsp crushed red pepper flakes

1 tsp fennel seeds

1/2 tsp ground coriander

1/2 tsp ground turmeric

1/3 C olive oil

Salt and pepper to test

1/4 C finely chopped chives, mint, parsley or cilantro, stems and leaves

Crumbled feta, seasoned yogurt or labne (optional, to serve)

Directions

1. Preheat oven to 450F.

2. Break the cauliflower into very small florets about the size of a large bean with your hands.

3. Toss the cauliflower with everything except the herbs and spread out on a rimmed baking sheet (two cauliflowers will fit on a large sheet). Place in oven and don't look at it for 15 min.

4. After 15 min toss every 5 min or so for another 15-20 min until all the small parts are dark and crisp.

5. Transfer to a large platter and top with herbs. 

Can roast a few hours ahead and store at room temperature.

White Bean and Carmelized Onion Calzone

I am trying, trying as I've said before to want to save healthier recipes in my "to make" list. I know the Robber likes calzones, so I thought why not try this? I asked him about it and he said, "Gross, a calzone is supposed to be a pizza!" But I made it for him anyway. What a good wife I am. And in the end, it wasn't so bad, was it Robber friend? He said, "This tastes kind of ... Indian... like a milder version of a samosa. Next time let's put curry powder and peas in it!" 

On the whole I found this rather underwhelming. The individual components-- the onions, the smashed white beans (so good by themselves!) were good-- but on the whole it didn't manage to impress. I would make it again because it's relatively easy and is a "complete" meal that doesn't involve rice. But maybe I would take the Robber's suggestions and jazz it a little.

Notes: I did "jazz" this by adding a layer of ricotta cheese that needed to be used in between the veggies and the white beans. I also didn't have a fronded fennel, so I just used the fennel seed which was enough in my opinion. I also added a little chopped up chicken to half of this on top of the beans and instead of using salt used a rosemary-garlic-seasalt blend someone gave us for Christmas and omitted the black pepper. I also used store bought pizza dough which usually I don't do, but I didn't have time and lo and behold, it was just fine.

Also, next time I will make two separate calzones instead of one big one because transferring the huge calzone to my baking sheet was a little difficult resulting in some minor damage to the otherwise beautiful calzone.

From the NYTimes:

http://www.nytimes.com/2012/04/18/dining/white-bean-and-caramelized-onion-calzone-recipe.html?ref=dining

Ingredients:

1 large fennel bulb with fronds

3 T. extra virgin olive oil

1 large white onion, halved root to stem and thinly sliced

1 1/2 tsp. fennel seed

1/4 tsp. kosher salt

1/8 tsp. black pepper

1 3/4 C. cooked white beans, from a can or homemade

2 T. olive oil

1/2 tsp. finely grated lemon zest

1/2 teaspoon kosher salt

1/8 teaspoon pepper

All-purpose flour, as needed

1 8-oz. ball pizza dough, homemade or purchased

1/2 tsp. flaky sea salt

Lemon wedges, for serving

Directions:

1. Remove the stems from the fennel bulb. Chop 2 tablespoons of fronds and save the remaining fronds for another use. Halve the bulb lengthwise, remove the core, and thinly slice each half.

2. Heat a large skillet over medium-high heat. Add 3 tablespoons oil, fennel bulb, onion and fennel seed. Cook, stirring occasionally, until vegetables are very tender and caramelized, about 25 minutes. 

Season with 1/4 teaspoon kosher salt and 1/8 teaspoon pepper.

3. In a small bowl, mash the beans with 2 tablespoons oil, lemon zest, 1/2 teaspoon salt and 1/8 teaspoon pepper until they form a chunky purée.

4. Heat the oven to 500 degrees. Lightly oil a baking sheet.

5. Lightly flour a work surface, and stretch or roll the dough into a 12-inch round. Spread the bean mixture on half of the dough, leaving a half-inch border. Top with the fennel-onion mixture and sprinkle with fennel fronds. Brush the edges of the dough with water, and fold dough in half, over filling; pinch the edges of the dough together to seal.

6. Transfer calzone to baking sheet. Brush the top with olive oil, and sprinkle with flaky salt. Bake until crust is golden brown and firm, 15 to 20 minutes. Let cool 5 minutes before serving with lemon wedges.

Yield: The NYTimes says 2 servings, but it really more like 4.