I bought fresh green beans at Fayetteville Farmer’s Market last weekend and decided to try my hand at green bean fries. Have you tried the green bean fries that are all the rage at restaurants? Breaded, deep-fried and dipped in some sort of yummy, rich, ranch-like dressing. They’re delicious because, hello, they are fried. My tasty baked green bean fries can be served as an appetizer or as a side dish. Guilt-free, people.Continue Reading
(I was provided free barbecue sauce; however opinions are my own. I swear.)
A few years ago, I discovered cauliflower. I mean really discovered it. Oh sure, I always knew about eating it raw with Ranch dressing. Cauliflower was never my favorite of the dip vehicles. Standing at a party veggie tray, I rotated through the choices not wanting to be that person hogging the carrot sticks or cucumber slices.
And steamed cauliflower with a thin cheese sauce? I consider that hospital food.
But the same head of cauliflower tossed with olive oil and sea salt, roasted in a 400 degree oven is a vegetable game changer. Heat brings out the caramelized flavor. The dark (almost burnt) bits taste like onion rings. Try it. You’ll agree.
Now that summer is (almost) here, I’ve been thinking about ways to spice up my regular recipes. This barbecued cauliflower—made with my favorite barbecue sauce, Bentley’s Batch 5—will complement all your summer meals.
Before we get to the recipe, let me tell you a bit about Bentley’s Batch 5. Bentley’s is a stick-to-your-ribs sort of sauce, not one of those namby-pamby thin vinegary concoctions. The flavor is robust as a Texas barbecue sauce should be.
I’m not just saying all this because it’s made by my Munger Place friends Harold and Gale, but this does make it more special. I know the history and all the work that went into it. After years of making his Dad’s family recipe, Harold and Gale perfected it. Now you can purchase Bentley’s at several Texas locations (more retailers added daily).
I love it on grilled shrimp, chicken, pork and all sorts of vegetables, which brings me back to cauliflower.
- 1 large head of cauliflower
- olive oil
- 1/2 cup barbecue sauce (I recommend Bentley's Batch 5 - Hot)
- sea salt
- ground pepper
- Parmesan reggiano
- Preheat oven to 400 degrees.
- Cut cauliflower into florets. In a large bowl, toss with olive oil (just a drizzle) and 1/4 - 1/2 cup Bentley's Batch 5.
- Arrange on cookie sheet.
- Roast 10 minutes. Turn cauliflower and roast 8-10 more minutes adding more barbecue sauce if desired. (Oven times vary so keep an eye on it.)
- Top with freshly grated Parmesan reggiano, salt and pepper.
- Makes a wonderful appetizer, side dish or can be served on a salad.
Serve your barbecued cauliflower with extra Bentley’s Batch #5 on the side for dipping.
Grace Grits and Gardening
Farm. Food. Garden. Life.
BBQ Stain – Tim McGraw