Spice Roasted Cauliflower And Jerusalem Artichokes Recipes

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OVEN-ROASTED JERUSALEM ARTICHOKES



Oven-Roasted Jerusalem Artichokes image

Provided by Chuck Hughes

Time 50m

Yield 4 servings

Number Of Ingredients 3

1 pound/450 g Jerusalem artichokes
3 tablespoons olive oil
Salt and freshly ground black pepper

Steps:

  • Preheat the oven at 350 degrees F. Cut the artichokes in half. In a bowl, mix everything together. Put on a baking tray, flesh-side down and bake in the oven for 45 minutes or until caramelized and tender.

SPICE-ROASTED CAULIFLOWER & JERUSALEM ARTICHOKES



Spice-Roasted Cauliflower & Jerusalem Artichokes image

Any recipe that includes cauliflower makes me a happy girl. In this dish I roast cauliflower (which is one of the easiest ways to cook it) together with Jerusalem arties (a.k.a. sunchokes), and the payoff is huge: You get great flavor and a really sexy texture. Then I add some spices. The end result is a super-special, slightly exotic side dish-with a minimum amount of effort. This is the way I like to roll!

Yield serves: 4 to 6

Number Of Ingredients 7

1 head of cauliflower, cut into bite-size florets
1 pound Jerusalem artichokes, cut into 1-inch dice
Extra virgin olive oil
Kosher salt
1 tablespoon cumin seeds, toasted and ground (see page 17)
1/2 teaspoon cayenne pepper
1 bunch of fresh chives, finely chopped

Steps:

  • Preheat the oven to 375°F.
  • In a large bowl, combine the cauliflower and Jerusalem artichokes; toss them generously with olive oil and salt.
  • In a small bowl, combine the cumin and cayenne and add it to the veggies. Toss well to thoroughly combine.
  • Spread the veggies on a baking sheet in one even layer-use two baking sheets if necessary. Roast for 20 minutes, then stir the veggies so they have the chance to brown all over, and rotate the pan to ensure even cooking. After 20 minutes, repeat this process again.
  • Roast the vegetables for an additional 5 to 10 minutes, or until they are brown, tender, and smell wonderful-almost like popcorn! If they aren't lovely and brown, let them continue to roast for another few minutes. Taste and adjust the seasoning if necessary.
  • Remove the veggies from the oven, sprinkle with chives, transfer to a serving dish, and serve immediately.

ROASTED CAULIFLOWER, BRUSSELS SPROUTS AND JERUSALEM ARTICHOKES



Roasted Cauliflower, Brussels Sprouts and Jerusalem Artichokes image

Provided by Anne Burrell

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 6

1 head cauliflower, cut into bite-size florets
1 pint Brussels sprouts, cut in 1/2
1/2 pound Jerusalem artichokes, scrubbed and cut into 1-inch dice
Extra-virgin olive oil
Salt
1/4 cup chopped chives

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large bowl, combine all the vegetables, coat with olive oil and season generously with salt.
  • Spread the vegetables on a sheet tray in an even layer, don't pile them up. The vegetables don't need to be spread out but they need to be pretty much in a single even layer. If this is not the case, use 2 trays.
  • Put the vegetables in the preheated oven. 15 minutes into the cooking process, stir the vegetables so they have the chance to brown all over, and rotate the tray to insure even cooking. Repeat this process after another 15 minutes. Roast the vegetables for an additional 15 to 20 minutes, or until the vegetables are roasty brown and should smell almost like popcorn!. Check for doneness. This means taste some! If they aren't very roasty brown, let them go for another few minutes until they are. Season with salt, if needed. Transfer to a serving dish, garnish with chives and serve immediately.

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