Photography by Candice Herriott
The Chef: Melissa Ann Barton, Mod Squad Martha
Mashed Herb Cauliflower with Pomegranate Molasses Drizzle
1 very large cauliflower, chopped
3 tablespoons unsalted butter
4 tablespoons goat cheese
1/4 cup light cream
1/2 cup shredded Asiago or Parmesan cheese
2 tablespoons rosemary
1 1/2 teaspoons thyme
1/2 teaspoon sea salt
1/2 teaspoon course ground black pepper
1/4 teaspoon granulated garlic
1/4 teaspoon onion granules
Preheat oven to 400 degrees. Spray a glass baking dish with olive oil or cooking spray. In a mixing bowl, combine all ingredients and mash. Pour into baking dish and bake until the sides are golden brown, about 12-15 minutes. Drizzle with pomegranate molasses (recipe follows).
2 cups pomegranate juice
1/4 cup sugar
1 tablespoon lemon juice
1 teaspoon Gran Marnier (optional)
You can find pomegranate molasses in the grocery store.
Combine first three ingredients and bring to a boil over medium high heat. Reduce heat and simmer until it is reduced by half. Remove from heat and stir in 1 teaspoon Gran Marnier. Place remainder in an airtight jar and store refrigerated.
Roasted Parsnips, Carrots and Butternut Squash with Bourbon and Maple Glaze
2 large parsnips, peeled and cut into fries
3 purple carrots, peeled and cut into fries
4 cups butternut squash chunks
2 tablespoons unsalted butter, melted
2 tablespoons bourbon
1 teaspoon adobo sauce
5 tablespoons pure maple syrup
Preheat oven to 400 degrees. Spray sheet pan with cooking spray. In a large mixing bowl, mix first 6 ingredients together and 4 tablespoons of the maple syrup, coating vegetables well. Arrange in a single layer on sheet pan. Season with sea salt and pepper. Roast for 20-25 minutes or until desired doneness. Remove from the oven and drizzle with remaining maple syrup.