Food Network Magazine - (11)November 2019

weeknight

cooking

PASTAS

EAT YOUR

CAULIFLOWER LEAVES!

Next time you’re roasting cauliflower,

use the whole head, leaves and all.

For the side dish on page 88, we

cut the cauliflower into planks

through the stem and threw the

leaves on the baking sheet, too. The

stems got nice and tender and the

leaves caramelized slightly. You can

A NEW ROLE FOR

CANNED PUMPKIN

“I wanted to try canned

pumpkin in something

savory for a change,

and turns out, it’s amazing

in grits (see page 80).

The pumpkin takes the

place of some of the usual

dairy and gives the grits a

nice texture and rich taste.

INSIDE THE

Test Kitchen

Our chefs dish out healthy cooking tips

from their latest batch of recipes.

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94 FOOD NETWORK MAGAZINE ●NOVEMBER 2019