Cauliflower Salad with creamy honey mustard & Roasted Cornish Hens

Roasted Cauliflower salad & creamy honey mustard

Ingredients

  • 1 large head of cauliflower, cut into florets

  • 1 can (14 ounce) chickpeas, drained

  • 1/4 cup extra virgin olive oil

  • 1 tbs chipotle chili powder

  • 2 tsp smoked paprika

  • 4 cloves garlic, minced or grated

  • 1/2 tsp crushed red pepper flakes

  • kosher salt and black pepper

  • 6 cups mixed greens

  • 2 Persian cucumbers, sliced

  • 1/4 cup fresh herbs, such as parsley, basil, and or dill, roughly chopped

  • 2 tbs fresh chopped chives

  • 4 ounces feta cheese, crumbled

  • 1-2 avocados, sliced

Creamy Honey Mustard Vinaigrette

  • 1/4 cup extra virgin olive oil

  • juice of 1 lemon

  • 3 tbs honey

  • 2 tbs Dijon mustard

  • 2 tbs tahini

  • 2 tbs apple cider vinegar

  • kosher salt

Instructions

  1. Preheat the oven to 425 degrees F.

  2. On a large rimmed baking sheet, combine the cauliflower, chickpeas, olive oil, chili powder, paprika, garlic, crushed red pepper flakes, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes, or until tender and lightly charred.

  3. Meanwhile, in a large salad bowl, combine the mixed greens, cucumbers, herbs, and chives.

  4. To make the vinaigrette. Combine all ingredients in a glass jar or measuring cup and shake (or whisk) until completely smooth. Taste and adjust the salt and pepper.

  5. Toss the roasted cauliflower and chickpeas in with the salad. Add a little of the vinaigrette and toss to combine. Top the salad with avocado and feta cheese. Serve and enjoy! The salad keeps well for 3-4 days in the fridge, add the vinaigrette just before serving.

*In flyer October 6 - 12, 2024
Recipe and photo credit: Half Baked Harvest

Roasted Cornish Hens

Ingredients

Hens

  • 2 whole Cornish hens (about 1 1/2 lb each)

  • 2 sprigs rosemary

  • 4 sprigs thyme

  • 1 large onion (cut in quarters)

  • 8 cloves garlic

  • 1 lemon (cut in slices)

  • 2 tbs olive oil

Dry Rub

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tbs Italian seasoning

  • 2 tsp smoked paprika

  • 2 tsp garlic powder

  • ¼ tsp red pepper flakes

Instructions

  1. Combine all the dry rub ingredients together in a small bowl. 

  2. Pat the hens dry with paper towels and generously season with the dry rub both inside and out. 

  3. Preheat your oven to 425°F. 

  4. In a roasting pan add the rosemary, thyme, garlic, onion, and half the lemon slices. Place the hens in the roasting pan over the herbs and onions and drizzle the olive oil over the hens. 

  5. Transfer the roasting pan to the preheated oven and bake for 50 to 60 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers at 165°F. 

  6. Remove the hens from the oven and let them rest for 20 minutes. Garnish with additional thyme, lemon slices and rosemary and serve over mashed potatoes.

*In flyer October 6 - 12, 2024
Recipe and photo credit: Jo Cooks

Annah Kassen