Friday, October 22, 2010

Broccoflower Potato Salad (V, if you don't add the sausage)

Sorry to say it like this, but if you can't have fun with this vegetable, I feel deeply sad for you.

Cooking skills focus: Roasting, balancing flavors

1 1/2# baby red potatoes, cut in half
2 T olive oil
salt and pepper TT

2 T olive oil
1 # crimini mushrooms, sliced in half and thickly sliced
salt and pepper TT

4 sausages, cut or pulled into chunks 1/2" inch on a side

2 t maple syrup
3 T olive oil
1 lemon, juiced
1/3 C water
1/2 bu parsley, chopped finely.
salt and pepper TT
1 T Togarashi spice blend

2 heads broccoflower, diced small (1/4" on a side)
1 Fuji apple, diced medium (1/2" on a side)

1. Preheat the oven to 425 degrees.
2. Toss the potatoes with the first 2 T olive oil, salt and pepper and roast in the oven for 35 minutes or until golden. Set aside.
3. Meanwhile, toss the mushrooms with the second 2 T olive oil, salt and pepper and roast in the oven for 20-25 minutes or until brown and slightly crispy. Set aside.
4. Roast the sausage in the oven for 20 minutes or until well browned. Set aside
5. Whisk together the maple syrup, olive oil, lemon juice, water, salt and pepper, Togarashi and parsley.
6. Toss the dressing over the broccoflower and apple in a large bowl. Add the mushrooms and potatoes, toss and serve with the sausage as an optional topping.

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