[nextpage title=”Roasted Cauliflower: In the Kitchen with Sophia Kim”]
During the festive Holidays, we relish our time with friends and family and the distinct flavors and smells of Christmas. Peppermint tea, pumpkin pie, fragrant pine and of course…roasted cauliflower. Wait. What? Sure, you weren’t thinking about it before, but you do have that vegetarian brother coming over in a few hours and you happen to have few minutes of video time to spare with the incomparable chef, Sophia Kim. If anyone can herald the virtues of a full head of cauliflower and demonstrate how you can be the healthy hero of the holidays, it’s Sophia. We know you’ll enjoy this video and trust that you will never underestimate the lowly cauliflower again.
You can connect with Chef Sophia here on Facebook and scroll down to link to more videos in the kitchen with Sophia.
Makes 6 servings • Start to Finish: 1 hour
1 tablespoon vegetable oil
1 head cauliflower
1½ cups plain Greek yogurt
1 lime, zested and juiced
2 tablespoons chile powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper[/one_half]
1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.
2. Trim the base of the cauliflower to remove any green leaves and the woody stem.
3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)
5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.[/one_half_last]
More Videos with Chef, Sophia Kim
[nextpage title=”Herb-Roasted Veggie Chips: In the Kitchen with Sophia Kim”]
Who says chips can’t be colorful, flavorful and healthy? You’re going to love this latest video in the kitchen with popular Chef, Sophia Kim. So kick back, grab a bag of …. on second thought, grab some fresh root veggies like red and golden beets, turnips, parsnips radishes and join Sophia for a healthy dose of tasty fun as she teaches how to bake yummy roasted veggie chips.
You can connect with Chef Sophia here on Facebook and scroll down to link to more videos in the kitchen with Sophia.You can connect with Chef Sophia here on Facebook and scroll down to link to more videos in the kitchen with Sophia. You can connect with Chef Sophia here on Facebook.
Herb-Roasted Veggie Chips
Makes 4 to 6 snack-sized servings • Start to Finish: 40 minutes
4 small golden beets
4 small red beets
2 small turnips
2 medium parsnips
1 bunch radishes
3 tablespoons extra-virgin olive oil
1½ tablespoons salt
2 teaspoons freshly ground black pepper
3 tablespoons chopped fresh herbs (such as rosemary, sage, and/or thyme)[/one_half]
1. Preheat the oven to 400°F. Line two baking sheets with parchment paper.
2. Thinly slice the vegetables to about ⅛ inch thick (as thin as you can). Using a mandoline or the slicing side of a box grater can speed up the process, but a knife works just as well.
3. Toss the veggies into a large bowl with the olive oil (you may want to toss the red beets separately to avoid turning everything pink). Spread them in an even layer onto the prepared baking sheets, making sure they do not overlap too much.
4. Sprinkle the salt, pepper and herbs evenly over the two baking sheets. Roast the vegetables until golden brown and crisp, 20 to 25 minutes. Cool completely before serving. Store in an airtight container to maintain the crisp texture for up to one week.[/one_half_last]