Vegetarian Catering with Teatime Caterers in Northern Virginia

Most amazing vegetable side dish EVER!!  From the February issue of Bon Appetit. www.bonappetit.com,  comes Parmesan-Roasted Cauliflower.  Preheat oven 425 degrees.  Cut 1 head cauliflower into florets; toss on a large rimmed baking sheet with 1 sliced medium onion, 4 thyme sprigs, 4 unpeeled garlic cloves (I used twice this), and 3 Tbsp. olive oil; season with kosher salt and freshly ground black pepper.  Roast, tossing occasionally, until almost tender, 35-40 minutes.  Sprinkle with 1/2 cup grated Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer.  Says it serves 4 but swear to God I could eat entire pan. Simply the best vegetable dish I have eaten in very long time.  Then again, almost every winter vegetable tastes better roasted:  squash, turnips, broccoli, potatoes, sweet potatoes, carrots.

For the meat eaters out there, I recently served this with a roast Pork Tenderloin in a Balsamic Glaze.  Pan roasting filets of tenderloin with a gentle sear, and then add the glaze and cover to heat through.  Keeping it strictly vegetarian you could do the same thing with a firm tofu, pressed and dried to release excess moisture, and pan seared in butter or olive oil.  

One of our favorite vegetarian options is a Carrot-Coconut Soup.
1/4 cup unsalted butter
1 lb carrots, peeled, chopped
1 Sweet Onion, chopped
2 cups low sodium chicken broth
1 13.5-oz. can unsweetened coconut milk (I use lite)
1-2 Tbsp Thai-style chili sauce
Fresh Cilantro for garnish.

Melt butter in large saucepan over medium-high heat.  Add carrots and onion, season with s + P stirring often, until carrots are softened, about 15 min.  Stir in broth, coconut milk, and 1-2 TB chili sauce.  Bring to boil, reduce heat and simmer, stirring occasionally, until vegetables very soft and liquid is slightly reduced, 40-45 minutes.  Let cool slightly then puree in blender or food processor.
This is a real conversation starter.  It would be awesome served as a shooter for an appetizer

Serving soup shooters for cocktail hour

during the cocktail hour of a wedding reception.  We enjoy it at home at the MacBean household for dinner, topped with a few fried onions and some crackers on the side.  But the chili sauce really knocks it out of the ball park.  Start with 1 TB and see how you like the heat before you go all in.

It rocks.  Simply.
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