Pumpkin Pie
- 2 Large Heads Of Cauliflower
- Olive Oil
- Salt And Pepper
- 4 Tbsp. Of Butter
- 2 Tsp. Of Bourbon
- 1 Tbsp. Of Maple Syrup
- ½ Cup Of Walnuts, Chopped
- Fresh Parsley, Minced For Garish
- Preheat Oven To 425 Degrees. Remove Stems And Greens From Cauliflower Heads And Chop Into Bite-Sized Florets And Arrange On A Rimmed Baking Sheet.
- Drizzle The Cauliflower With Olive Oil And Season With Salt And Pepper, And Roast For 45 Minutes – Tossing The Pieces For Even Cooking Halfway Through.
- When The Cauliflower Is Almost Done Cooking Begin The Sauce: In A Small Saucepan Medium-Low Heat, Melt The Butter. Cook Until You Start To See The Butter Turn To A Light Nutty Brown Color And Begin To Foam.
- Add The Bourbon, Maple Syrup, And Chopped Walnut To The Pan, Stir Together And Cook For About 3 Minutes Until The Mixture Slightly Reduces.
- Transfer The Roasted Cauliflower To A Serving Bowl And Toss With The Brown Butter Sauce; Garnish With Fresh Minced Parsley Before Serving.
Leah Koenig’s Cheese Latkes
Thank you to Leah Koenig, author of The Jewish Cookbook, for sharing this recipe, which originally appeared on Food 52. Credit: Mark Weinberg These sweet rendition of latkes will be a hit at Hannukah, but also a fun,...
Honey & Jalapeño Sweet Potatoes
Looking to mix up your usual marshmallow-topped sweet potatoes this Thanksgiving? Try this spicy and sweet take on taters, which uses fresh peppers and honey for an updated, elevated take on the classic. Thank you to our food contributor Kathleen Ashmore for...
No-Peel Apple Almond Crisp
This easy crisp makes for a healthy Thanksgiving dessert or a yummy breakfast any morning. Skip peeling the apples, and you'll save time and boost the fiber content. Thank you to our food contributor Kathleen Ashmore for sharing. Go to kathleenashmore.com to...