Simple and easy!
1 head cauliflower, cut into florets
1 medium onion, sliced
4 sprigs thyme
4 garlic cloves, unpeeled
3 tbsp olive oil
Salt and pepper
½ c grated Parmesan
Preheat oven to 425°.
Toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil; season with salt and pepper.
Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with Parmesan, toss to combine, and roast until cauliflower is tender, 10–12 minutes longer.
For an early Christmas I bough myself a multi cooker. This recipe is from F&W, and it was a perfect way to test drive my new cooker. This is the perfect side to a roast or serves as a veggie main.
1 c butternut squash puree (roasted and pureed)
1 tbsp olive oil
Salt and pepper
1 cup Italian pine nuts, toasted
1 large shallot, minced
1 tsp tomato paste
1/2 c dry white wine
1 c chicken broth
Pinch of saffron threads
1/2 c Parmigiano-Reggiano shavings
Heat the 1 tbsp olive oil in a pressure cooker. Add the shallot and cook over moderate heat, stirring, until softened, 4 minutes. Add the pine nuts and tomato paste and cook, stirring, for 2 minutes. Add the wine and boil until reduced to 2 tablespoons, 5 minutes. Add the broth. Cover and cook at 12 PSI for 7 minutes.
Return the pressure cooker to medium heat, uncovered, and bring the contents to a boil. Allow the liquid to reduce until the pine nuts are suspended in a thick sauce, about 4 minutes.
Stir in squash puree and saffron and cook until heated through. Stir in a tbsp or two of water if the puree is too thick. Season with salt and pepper.
Spoon the mixture into bowls, garnish with cheese shavings and serve.