Weekend photos in review, old school style. Contex Weekend photos in review, old school style. Context: 1) saying goodbye until Easter, 2) sending him back with good bagels, 3) sunlight charging station, 4) the sun was out all day yesterday and it was glorious, 5) hitting the farmers market for my favorite garlic butter, 6) make a wish, 7) sun patterns, and 8) my sous chef
I don’t eat French fries often, but when I do, I I don’t eat French fries often, but when I do, I’m going to make it count. Doo Wop Eats opened a few months ago in downtown Denville and their fries are LEGIT. They are hand cut and taste the way fries should … like potatoes! I add a sprinkle of salt and dunk them in a side of their special sauce and they are pure perfection. You can order a small bucket or a large one (better for sharing!), or as a side item with one of their other delicious menu items like their cheeseburgers, fried chicken sandwiches or cheesesteak. I do believe they’re the best fries in town. I said what I said. Doo Wop’s menu celebrates all your favorite Jersey shore boardwalk treats, including Fried Oreos, clam strips and milk shakes and has a fun vibe for kids and families. 😍
The Grinder Salad, a recipe I found on tiktok that The Grinder Salad, a recipe I found on tiktok that takes all of your favorite ingredients from a grinder (or sub) sandwich and makes it into a delicious chopped salad. It’s as easy as putting everything in a bowl and chopping it up. Perfect for busy days and lazy nights, light meals and warm weather choices. Ingredient list below. Enjoy!

One bag or arugula
One container of cherry tomatoes 
Quarter pound of hard salami
8 Oz of fresh mozzarella
One small red onion
1/3 cup banana peppers 
Handful of fresh basil
Half cup Italian salad dressing
3 T Kewpie mayo
2 T red wine vinegar 
Sea salt and black pepper

Chop it all up, add a half box of ditalini pasta, cooked. Mix to combine.

Recipe from GrilledCheeseSocial.
We had a fun little board party this week and the We had a fun little board party this week and the delicious whipped Brie I shared earlier was front and center. If you haven’t heard of board parties, it’s when every guest makes a different type of food board and brings it - so much fun noshing ensues! With toasted baguette slices, cornichons and local honey, this was mostly a French-inspired board. So simple to pull together and totally my kind of meal.
Lunch date with one of my favorite people. 😍 We Lunch date with one of my favorite people. 😍 We popped into Cafe Crevier downtown and I finally got to try one of their burgers. It was thick and juicy and cooked to perfection. Love that the lettuce was shredded, and that the bun was toasted and slightly crispy. If you’re local, pop in and give them a try - don’t miss the fries!
I haven’t had a snow pic on my feed all winter b I haven’t had a snow pic on my feed all winter because, well, it’s been a weird one. Despite living in the Northeast, our Winter has had hardly any snow. Not to worry though, we’re going to be having snow in the Spring at this point. 😂 End of the week has a high of 50 degrees, today we lived in a snow globe with awful wind. I don’t even care what freaking season it is, just PICK ONE. And for the love of all things holy, I desperately need sunshine.
Grey days, perpetual rain, delayed opening tomorro Grey days, perpetual rain, delayed opening tomorrow … all the perfect setting for a cozy night at home and #candleoclock.
Weekend Photos in Review, old school. ✨ Weekend Photos in Review, old school. ✨
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Food and Life

Recipe: Roasted Cauliflower Spread

February 20, 2014 · Narrative

An easy to make Roasted Cauliflower Spread that is high on flavor, low on guilt, and perfect however you get it into your mouth.

Roasted Cauliflower Spread-001

I feel like every time Sarah and I have gotten together and broken bread over the past few years, we have compared it to our Seattle trip in 2011. Mostly because we do. And mostly because the trip was awesome. On many accounts.

In fact, not two weeks ago, when Sarah and I were leaving a dinner hosted at the Culinary Institute of America, our Seattle trip and the food we had came up again. Which kind tells you how awesome that trip was, because, I mean, you’d think we’d be rehashing the CIA dinner we had just inhaled.

Nope.

And so all road leads to Seattle. Including this one. The first night that we arrived there, we were famished and everything was closed. We ended up back at our hotel restaurant, Lola, and it couldn’t have been more perfect (see complete restaurant review here). We decided to order a few appetizer/finger food type items off the menu, to get a good sampling of the fare, and there was a roasted cauliflower spread that was kind of amazing.

Must have been if we are still talking about it three years later.

And clearly we need to go back to Seattle.

A few weeks ago, Sarah created a riff of that cauliflower spread and brought it to our holiday bloggers dinner. It was pretty close to the one we first had at Lola. Whether you spread it on crackers, a grilled piece of chicken topped with fresh salsa, or, um, just eat it with a spoon, it’s delicious. I took her version and played with it a little more. Still delicious, even just eaten off a spoon. It would even make a great sandwich spread, if you want to skip more fattening choices like mayonnaise.

And given it is pretty much packed with vegetables and a few simple other ingredients, it is a recipe you can feel good about making and eating. No guilt here.

And just a last ps for all you anchovy haters. This recipe has anchovies in it, but you will be fine. Truth be told, I hate anchovies too. But cooking with them is another story. It delivers a nice salty one-two punch to tons of recipes and you’d never guess it was anchovies.

Swear.

Hungry for more posts about Seattle?
We loved this oyster bar we discovered down a narrow alley way.
Tasty little snacks were had at Piroshky Piroshky.
The famed gum wall was equal parts gross and fascinating.
The Seattle music scene.
And lastly, it was love at first sight.

Tomorrow? January Instagram in Review.
Friday?
We talk blueberries.

Roasted Cauliflower Spread
Recipe courtesy of Sarah Caron, slightly adapted by Cate O’Malley

Ingredients

  • 4 cups cauliflower florets
  • 4 cloves garlic, crushed
  • 5 anchovy fillets
  • 2 tbsp extra virgin olive oil
  • 1 T oil from anchovy container
  • 1/2 tsp pepper
  • 3 tbsp fresh lemon juice
  • Pita wedges (for serving)

Instructions

  1. Preheat the oven to 400 degrees. Line a baking sheet with nonstick aluminum foil.
  2. Spread the cauliflower on the baking sheet. Add the garlic and anchovy fillets. Drizzle with olive oil, the anchovy oil, and pepper. Roast, stirring once, for 15-20 minutes, until the cauliflower is golden brown and tender.
  3. Transfer the cauliflower mixture to a food processor and process until smooth. Stir in the lemon juice. Transfer to a serving bowl and serve hot with pita wedges.

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Posted In: Narrative · Tagged: Culinary Institute of America, Lola, roasted cauliflower spread, Seattle

Comments

  1. Sarah Caron (Sarah's Cucina Bella) says

    February 20, 2014 at 12:16 am

    Mmm. And drool. And yum.
    Sarah Caron (Sarah’s Cucina Bella) recently posted..4 Things I Can’t Get Enough Of: February 2014

    Reply
  2. Joanne says

    February 20, 2014 at 7:45 am

    Lola is a Tom Douglas restaurant, I think, so it is no wonder you are still talking about it! That man is a genius.

    I love a good healthy dip that I can basically eat with a spoon! Definitely including this the next time we have friends or family over!
    Joanne recently posted..Roasted Cauliflower, Sage, and Almond Risotto

    Reply
  3. Joelen says

    February 20, 2014 at 8:09 am

    I’m always looking for new ways to use cauliflower – this looks fantastic!
    Joelen recently posted..Beef Mechado Roast

    Reply
  4. chris says

    February 20, 2014 at 8:31 am

    can you omit the anchovies? i dont care for those at all. and if so what to substitute?

    Reply
  5. Lauren M says

    February 21, 2014 at 3:11 pm

    Yummy! I love cauliflower!

    Reply

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Weekend photos in review, old school style. Contex Weekend photos in review, old school style. Context: 1) saying goodbye until Easter, 2) sending him back with good bagels, 3) sunlight charging station, 4) the sun was out all day yesterday and it was glorious, 5) hitting the farmers market for my favorite garlic butter, 6) make a wish, 7) sun patterns, and 8) my sous chef
I don’t eat French fries often, but when I do, I I don’t eat French fries often, but when I do, I’m going to make it count. Doo Wop Eats opened a few months ago in downtown Denville and their fries are LEGIT. They are hand cut and taste the way fries should … like potatoes! I add a sprinkle of salt and dunk them in a side of their special sauce and they are pure perfection. You can order a small bucket or a large one (better for sharing!), or as a side item with one of their other delicious menu items like their cheeseburgers, fried chicken sandwiches or cheesesteak. I do believe they’re the best fries in town. I said what I said. Doo Wop’s menu celebrates all your favorite Jersey shore boardwalk treats, including Fried Oreos, clam strips and milk shakes and has a fun vibe for kids and families. 😍
The Grinder Salad, a recipe I found on tiktok that The Grinder Salad, a recipe I found on tiktok that takes all of your favorite ingredients from a grinder (or sub) sandwich and makes it into a delicious chopped salad. It’s as easy as putting everything in a bowl and chopping it up. Perfect for busy days and lazy nights, light meals and warm weather choices. Ingredient list below. Enjoy!

One bag or arugula
One container of cherry tomatoes 
Quarter pound of hard salami
8 Oz of fresh mozzarella
One small red onion
1/3 cup banana peppers 
Handful of fresh basil
Half cup Italian salad dressing
3 T Kewpie mayo
2 T red wine vinegar 
Sea salt and black pepper

Chop it all up, add a half box of ditalini pasta, cooked. Mix to combine.

Recipe from GrilledCheeseSocial.
We had a fun little board party this week and the We had a fun little board party this week and the delicious whipped Brie I shared earlier was front and center. If you haven’t heard of board parties, it’s when every guest makes a different type of food board and brings it - so much fun noshing ensues! With toasted baguette slices, cornichons and local honey, this was mostly a French-inspired board. So simple to pull together and totally my kind of meal.

Pinterest

Weekend photos in review, old school style. Contex Weekend photos in review, old school style. Context: 1) saying goodbye until Easter, 2) sending him back with good bagels, 3) sunlight charging station, 4) the sun was out all day yesterday and it was glorious, 5) hitting the farmers market for my favorite garlic butter, 6) make a wish, 7) sun patterns, and 8) my sous chef
I don’t eat French fries often, but when I do, I I don’t eat French fries often, but when I do, I’m going to make it count. Doo Wop Eats opened a few months ago in downtown Denville and their fries are LEGIT. They are hand cut and taste the way fries should … like potatoes! I add a sprinkle of salt and dunk them in a side of their special sauce and they are pure perfection. You can order a small bucket or a large one (better for sharing!), or as a side item with one of their other delicious menu items like their cheeseburgers, fried chicken sandwiches or cheesesteak. I do believe they’re the best fries in town. I said what I said. Doo Wop’s menu celebrates all your favorite Jersey shore boardwalk treats, including Fried Oreos, clam strips and milk shakes and has a fun vibe for kids and families. 😍
The Grinder Salad, a recipe I found on tiktok that The Grinder Salad, a recipe I found on tiktok that takes all of your favorite ingredients from a grinder (or sub) sandwich and makes it into a delicious chopped salad. It’s as easy as putting everything in a bowl and chopping it up. Perfect for busy days and lazy nights, light meals and warm weather choices. Ingredient list below. Enjoy!

One bag or arugula
One container of cherry tomatoes 
Quarter pound of hard salami
8 Oz of fresh mozzarella
One small red onion
1/3 cup banana peppers 
Handful of fresh basil
Half cup Italian salad dressing
3 T Kewpie mayo
2 T red wine vinegar 
Sea salt and black pepper

Chop it all up, add a half box of ditalini pasta, cooked. Mix to combine.

Recipe from GrilledCheeseSocial.
We had a fun little board party this week and the We had a fun little board party this week and the delicious whipped Brie I shared earlier was front and center. If you haven’t heard of board parties, it’s when every guest makes a different type of food board and brings it - so much fun noshing ensues! With toasted baguette slices, cornichons and local honey, this was mostly a French-inspired board. So simple to pull together and totally my kind of meal.
Lunch date with one of my favorite people. 😍 We Lunch date with one of my favorite people. 😍 We popped into Cafe Crevier downtown and I finally got to try one of their burgers. It was thick and juicy and cooked to perfection. Love that the lettuce was shredded, and that the bun was toasted and slightly crispy. If you’re local, pop in and give them a try - don’t miss the fries!
I haven’t had a snow pic on my feed all winter b I haven’t had a snow pic on my feed all winter because, well, it’s been a weird one. Despite living in the Northeast, our Winter has had hardly any snow. Not to worry though, we’re going to be having snow in the Spring at this point. 😂 End of the week has a high of 50 degrees, today we lived in a snow globe with awful wind. I don’t even care what freaking season it is, just PICK ONE. And for the love of all things holy, I desperately need sunshine.
Grey days, perpetual rain, delayed opening tomorro Grey days, perpetual rain, delayed opening tomorrow … all the perfect setting for a cozy night at home and #candleoclock.
Weekend Photos in Review, old school. ✨ Weekend Photos in Review, old school. ✨

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