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Lilly’s Table

 

Meal Detail

 

Dinner

Cauliflower Cheesehead with Lemon Pilaf and Beet Crisps

 


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

1 hour

Time
Estimate
1 hour

Prepare the cauliflower to roast. For a vegan option, use the Cauliflower Roast recipe instead. Start simmering the Lemon Pilaf. Slice the beet crisps and start pan frying. Keep warm. If necessary to warm them after the cauliflower is done, spread on a baking sheet and blast in the oven for just a few minutes.


Recipes for this Meal


Winter
Photo of Cauliflower Cheesehead
  • Easy
  • Medium
  • Hard
Cauliflower Cheesehead

This is dedicated to all of the Green Bay Packers fans out there— several of whom I am related to. I am not really a Football fan, but I am crazy for cauliflower, especially roasted. This technique involves roasting the whole head and then flipping it over stuffing it with cheese and roasting until the cavity is coated in melty goodness. I use cheddar, but use your favorite… especially if it is from Wisconsin.


Fall
Photo of Lemon Pilaf
  • Easy
  • Medium
  • Hard
Lemon Pilaf

Little bits of lemon brighten up this simple pilaf. Try brown rice and homemade broth if possible.


Fall
Photo of Beet Crisps
  • Easy
  • Medium
  • Hard
Beet Crisps

At the start of spring or fall, baby beets arrive and if you are lucky they will still have their greens attached and beautiful. With a rough scrub and a sharp knife these thin beet slices sear up to quickly become salty-olive oil-chip-like. If you enjoy Kale Chips- these are rather reminiscent.