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.
FO
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OT
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R
AL
PH
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M
IT
H
;^ F
O
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S
TY
LI
N
G
:^ B
A
RR
ET
T^
W
A
SH
BU
RN
E.
94 FOOD NETWORK MAGAZINE ●NOVEMBER 2019