The plan was to serve the chicken with another family favorite, Cheesy Cauliflower-Leek Puree, hailing from the days of my father's trials with the Atkins Diet, but after sauteing the cauliflower, we discovered that our leek had gone bad! What to do??? Well, I got creative; threw in some onions, some spices, a sprinkle of parmesan cheese, and threw it under the broiler for a few minutes. The result was a savory, crispy, oniony cauliflower dish, that along with some Lemon Green Beans that I whipped up, rounded out a deliciouse summer meal.(for the chicken, just marinate in the peanut sauce for a couple of hours, throw it on the grill, and charr a bit on each side)
Broiled Parmesan Cauliflower
- 1/2 head Cauliflower, chopped
- 1/2 Vidalia Onion, sliced thin
- Spices (onion + garlic powders, thyme, smoked paprika)
- Parmesan Cheese, grated
- Vegetable Broth
In a cast iron skillet saute the Cauliflower in Olive Oil until tender, then add a splash or two of veggie broth. Put your thin-sliced Onions on top, then sprinkle on the spices and cover, letting the steam cook the onions. Stir occasionally, trying not to mash the cauliflower too much, and when the liquid is gone, sprinkle on the Parmesan and stick it under the broiler until the top is brown and crispy. Top with chopped chives.
Lemon Green Beans
Steam green beans until al dente. Then throw them in a skillet with a spray of Olive Oil or a little butter. Cut a wedge from the lemon, squeeze the juice over the beans and throw the wedge into the pan. Season with Lemon Pepper and Salt and saute until heated through, but don't overcook the beans!!!!!!!!!