L ifestyle /C ulture
The Sides Have It
F OO D
KERI WHITE | JE FOOD COLUMNIST
I HAVE PLAYED around
with vegetables of late. And as
spring finds its stride and we
turn to lighter fare and simply
grilled proteins, jazzed-up
veggies can take center stage.

I also find that a couple of
these can be presented as a
full meal without the protein,
especially as a grain bowl
concept: Offer a plate of your
favorite grain — farro, barley,
brown rice, couscous, etc. —
and use these veggies to top
them for a delicious, flavorful
and healthy meal.

recent dinner to rave reviews;
there was not a morsel left
in the bowl when the meal
ended. She swears by Patak’s
brand curry paste for authentic
Indian cooking. It is available
in many area grocery stores in
the Asian food section.

1 large head cauliflower,
cut in uniform florets
¼ cup plain yogurt
1 heaping teaspoon tikka
masala curry paste
2 teaspoons minced ginger
1 tablespoon olive oil
Red pepper flakes to taste
Heat your oven to 350
degrees F. In a large zipseal
bag, place all the ingredients
Serves 4
except the cauliflower, and
squish it around to blend. Add
My friend served these at a the cauliflower and shake the
CURRY-ROASTED CAULIFLOWER
SHOP THE
HOUSE FROM
YOUR HOME.

Slaw with green olives and capers
bag to thoroughly coat it. Leave
it to marinate for a few minutes
or a few hours. The result will
be good no matter how long.

Dump the florets onto
a parchment- or foil-lined
baking sheet, and roast them in
the upper rack of the oven for
an hour. Remove them from
the oven and serve hot or at
room temperature.

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SLAW WITH GREEN OLIVES
AND CAPERS
Serves 6
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PHILADELPHIA, PA 19115
16 APRIL 29, 2021
This recipe was inspired
by a dish I had on a visit to
Charleston, South Carolina. We
had the good fortune to dine at a
restaurant called Melfi’s, and the
grilled branzino was accompa-
nied by a fennel-green olive slaw.

I am normally not a huge fan of
fennel, but the green olives deliv-
ered sufficient counter-flavor
and I really enjoyed the salad.

JEWISH EXPONENT
Photo by Keri White
Upon returning home, I was
greeted by some green and red
cabbage that I had left in the
fridge, and thought, “Hmmm,
this could work!” It did.

A few notes: The different
colored cabbage made for an
attractive dish, but if you don’t
have both, one is fine. When I
first served this, I did not add
the mayo (or sour cream/yogurt
substitute option), and it was
pretty good, so if you are cutting
fats or dairy, you can omit these.

But the next night, when I
pulled this out of the fridge for
an additional side, it seemed
to want a little more body so
I added mayo. It rounded out
the flavor and balanced the
acidity well, but it was also fine
without. Cook’s choice.

1 medium-sized head of
cabbage (or ½ half green
and ½ red cabbage),
shredded 1 small onion minced finely
1 carrot, grated
¾ cup pitted green olives,
coarsely chopped, with
about 2 tablespoons juice
¼ cup capers, coarsely
chopped, with about
2 teaspoons juice
2-3 tablespoons white
vinegar ¼ cup mayonnaise, sour
cream or plain yogurt
Salt and pepper to taste
Mix all the ingredients in a
large bowl and toss well. Allow
it to rest for a few minutes or
a few days. The flavors will
deepen and the cabbage will
soften the longer you give the
dish to sit.

PAPRIKA-ROASTED BUTTERNUT SQUASH
Serves 4
The smoky flavor of pimenton
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L ifestyle /C ulture
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Curry-roasted cauliflower
Photo by Keri White
Roasted butternut squash
peeled, seeded and cut
(Spanish smoked paprika)
adds a wonderful depth and
into bite-sized pieces.

complexity to vegetables. It is
2 tablespoons canola or
often associated with meats,
vegetable oil
but I heartily recommend
1 teaspoon salt
giving it a whirl with squash or,
1-2 teaspoons pimento
really, any roasted vegetable.

This is wonderful leftover and
Place all the ingredients in
tossed in a salad the next day. a large bowl or zipseal bag and
toss to coat thoroughly. Allow
1 large butternut squash,
it to sit for a few minutes or a
bhofack2 / iStock / Getty Images Plus
few hours.

One hour before serving,
heat your oven to 350 degrees
F and dump the squash onto
a parchment-lined baking
tray. Bake for one hour,
until the squash is softened
and cooked through and
lightly brown at the edges.

Serve warm or at room
temperature. l
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APRIL 29, 2021
17