The Best
Recipes of
WINTER Show Stealing Sides
JANUARY 19, 2017 • KERI WHITE | JE FOOD COLUMNIST
GONE ARE THE days when dinner meant a slab of meat accompa-
1 large head caulifl ower
Olive oil to coat pan and brush over
nied by some boiled vegetables. Vegetables are taking center stage,
caulifl ower (approximately ⅓ cup)
and oft entimes the sides are more interesting than the protein.

Salt and pepper
Th is time of year, the fresh vegetable selection can be a bit
¾ cup homemade toasted breadcrumbs
bleak. It’s much better to eat vegetables that are in season —
which now means things like cabbage, Brussels sprouts, carrots
and caulifl ower.

Heat your oven to 375 degrees. Slice the
In an eff ort to jazz up my side dishes and reduce our red meat caulifl ower vertically into saucer-sized slabs
intake, I’ve developed some vegetable recipes that showcase win- or “steaks.”
ter’s bounty and are, though simple, quite delicious.

Place the steaks in a large baking dish that
is lightly brushed with oil, and brush oil over
CAULIFLOWER “STEAKS”
the tops of the steaks. Sprinkle with salt and pepper. (You may
WITH CRISPY BREADCRUMBS
need two baking dishes.)
Even people who claim to hate caulifl ower may give this an “A.”
Roast the caulifl ower for about 40 minutes until soft ened and
Th e crunch of the breadcrumbs, coupled with the slight sweetness beginning to brown. Remove it from the oven, sprinkle it with the
of the caulifl ower as it begins to caramelize through the roasting toasted breadcrumbs and return it to the oven for about fi ve minutes.

process, make it unique and toothsome.

Serves four generously
See Sides, Page 14
Thinkstock images above: cabbage: fl ySnow; Brussels sprouts: Elenathewise; caulifl ower: ilietus; carrots: Maksym Narodenko; caulifl ower steaks: Keri White
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IN GOOD TASTE
APRIL 12, 2018
13