Food Network Magazine - (10)October 2020

Healthy Sides

SPINACH SPAETZLE
Puree a 10-ounce package thawed frozen spinach (squeezed
dry), ½ cup milk, 2 eggs, ¾ teaspoon salt and a pinch of nutmeg
until smooth. Combine with 1¾ cups flour in a bowl. Transfer to a
cutting board; use the back of a knife to scrape off small strips of
dough. Boil 2 to 3 minutes. Remove with a slotted spoon and toss
with butter, a splash of cooking water, salt and pepper.

GLAZED ROASTED CAULIFLOWER

Cut 1 small cauliflower into large florets. Toss with 2 tablespoons

olive oil on a foil-lined baking sheet; season with salt and pepper.

Roast at 450 ̊, tossing halfway through, until browned and tender,

25 to 30 minutes. Mix 1 tablespoon each dijon mustard and date

syrup and 1 teaspoon balsamic vinegar. Pour over the cauliflower

and toss; roast until glazed, 10 minutes. Sprinkle with parsley.

weeknight

cooking

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