Ricks Hot Cauliflower And Carrots Recipes

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HOT & SPICY, PICKLED CAULIFLOWER



Hot & Spicy, Pickled Cauliflower image

Provided by Hayley Ryczek

Number Of Ingredients 9

2 medium heads cauliflower (broken into bitesized pieces)
6 banana peppers (sliced or whole)
6 cloves Garlic (peeled)
3 teaspoons mustard seed
3 teaspoons Whole Black Peppercorns
8 cups Apple Cider Vinegar
8 cups Water, filtered
1 cup Sea Salt
canning jars with 2-piece lids

Steps:

  • Combine vinegar, water and sea salt in a pot and bring to a simmer
  • Pack sterilized jars with cauliflower, hot pepper, garlic clove, mustard seed and black peppercorns
  • Fill jars with hot brine, leaving 1/2 in headspace & remove air bubbles
  • Clean jar rims, and secure two-piece lids
  • Process 10 minutes in a boiling water bath.

ROASTED CARROTS AND CAULIFLOWER WITH THYME



Roasted Carrots and Cauliflower with Thyme image

My whole family loves this dish, even cold! This goes very well with all roasted meats.

Provided by carina

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 45m

Yield 6

Number Of Ingredients 8

1 pound carrots, peeled and sliced
1 head cauliflower, trimmed and cut into bite-size florets
3 tablespoons olive oil
2 tablespoons chopped fresh thyme
1 tablespoon minced garlic
1 teaspoon salt
½ teaspoon ground black pepper
1 cup grated Parmesan cheese, or more to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Combine carrots, cauliflower, olive oil, thyme, garlic, salt, and pepper in a roasting pan; cover with aluminum foil.
  • Bake in the preheated oven for 20 minutes. Remove foil, stir vegetables, and continue cooking until vegetables are tender, about 15 minutes more. Toss vegetables with Parmesan cheese.

Nutrition Facts : Calories 175.5 calories, Carbohydrate 13.6 g, Cholesterol 11.7 mg, Fat 10.9 g, Fiber 4.7 g, Protein 7.9 g, SaturatedFat 3.3 g, Sodium 672.9 mg, Sugar 6 g

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