So simple… and so good!! I made this just as the recipe suggested.. with fresh cauliflower… That being said I think a few shortcuts to this would make it even easier .. not that its difficult at all lol! I’ll be giving it a try next time I make it…
- Replace fresh cauliflower with frozen
- Chop garlic into smaller pieces and just toss with cauliflower instead of pre-boiling. They may burn though… we’ll have to see…
Anyway, this was a great side dish as well as a main dish when tossed with pasta! Very easy and very filling! I made it once with the pine nuts and once without… both ways were yummy! Enjoy! Here is the recipe from Ina’s book:
Barefoot Contessa, How Easy is That?
- 1 whole head garlic, cloves separated but not peeled
- 1 large head of cauliflower, trimmed and cut into large florets
- 4 1/2 tablespoons good olive oil, divided
- kosher salt and freshly ground black pepper
- 1/4 cup minced fresh parsley
- 3 tablespoons pine nuts, toasted
- 2 tablespoons freshly squeezed lemon juice
How to pull it all together:
- Preheat oven to 450 degrees
- Bring small pot of water to a boil and add garlic cloves. Boil for 15 seconds. Drain, peel, and cut off any brown parts. Cut the largest cloves in half lengthwise.
- On a sheet pan, toss the cauliflower with the garlic, 3 tablespoons of olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Spread the mixture out in a single layer and roast for 20-25 minutes, tossing twice until cauliflower is tender and the garlic is lightly browned.
- Scrape the cauliflower into a large bowl with the garlic and pan juices. Add the remaining 1 1/2 tablespoons olive oil, the parsley, pine nuts, and lemon juice. Sprinkle with another 1/2 teaspoon salt, toss well and serve hot or warm.
It’s so good you will be picking the little bits off the pan and eating them while waiting for the rest of your meal to finish cooking lol! Enjoy!!
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Posted in Greek, Pasta, Vegetarian on March 3, 2010|
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Let me just say that we are a family of carnivores… meat eaters… whatever… I’m just saying …
However, once in a while I come across something veggy that sounds interesting. So the questions always are “Will it taste good?” and “Will it fill my husband up?” The answer for this recipe is YES!!!
Once again I was sucked in by the marketing. The picture of this recipe was so yummy looking! It was tasty as is although I did add a bit more cheese because cheese makes everything better! *Note my pictures are not as pretty as the cookbook! 🙂
Here is the recipe:
Source: Great Taste Low Fat, One -Pot Meals by Time Life Books
- 1/2 cup reduced-sodium chicken broth, defatted
- 2 tablespoons red wine vinegar
- 2 eggplants (@ 8 oz each), cut lengthwise into 1/4″ thick slices
- 8 oz orzo
- 2 teaspoons olive oil
- 1 large onion, coarsely chopped
- 5 cloves garlic, minced
- 2 tablespoons flour
- 1 1/2 cups low fat milk
- 3 oz part skim mozzarella cheese, shredded (@ 3/4 cup)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 oz can no-salt-added tomato sauce
How to pull it all together:
- Preheat oven to 425°. Spray 2 baking sheets with nonstick cooking spray. In a large bowl, combine the broth and vinegar. Add the eggplant, tossing to coat.
- Arrange the eggplant slices on the baking sheet and bake for 15 minutes, or until soft.
- Meanwhile (at the Batcave lol) in a large pot of boiling water, cook the orzo until just tender, drain well and set aside
- In a large saucepan, heat the oil until hot but not smoking over medium heat. Add the onion and garlic and cook, stirring frequently, until onion is softened, @ 7 minutes. Add the flour and cook, stirring constantly until light golden, @ 4 minutes.
- Gradually whisk in the milk and cook, whisking frequently, until the mixture is slightly thickened, @ 4 minutes longer.
- Remove from heat and stir in the orzo, all but 2 tablespoons of the mozzarella, the oregano, rosemary, salt and pepper
- Spray a 9×9 inch baking dish with cooking spray. Line 2 sides of the dish with eggplant slices, leaving a 2 inch overhang. Spoon the orzo mixture over the eggplant, fold the eggplant ends over the mixture, and pour the tomato sauce on top. Bake for 20 minutes, or until moussaka is piping hot. Sprinkle remaining 2 tablespoons mozzarella on top and bake 2 minutes longer or until cheese is melted.
Sat Fat: 3.2
Cholesterol: 16 mg
Sodium: 522 mg
**You can unhealthify this recipe and maybe make it more flavorful. You know what to do! 🙂
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