Gluten-Free Maple-Sesame Cauliflower Bites

6 cups cauliflower florets

3/4 cup chickpea flour
1/2 cup 2% reduced-fat milk
1 teaspoon garlic powder
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Cooking spray
2 tablespoons maple syrup
1 tablespoon lower-sodium tamari
2 teaspoons toasted sesame oil
2 teaspoons unseasoned rice vinegar
1/2 teaspoon ground ginger
1 teaspoon toasted sesame seeds
1 tablespoon thinly sliced green onion

pepper in a large bowl; stir with a whisk. Add cauliflower; toss to coat.


Step 1 Preheat oven to 450°F.
Step 2 Combine !our, milk, garlic powder, salt, and black
Step 3 Arrange cauliflower on a foil-lined rimmed baking sheet coated with cooking spray. Bake at 450°F for 20 minutes, gently tossing once halfway through.
Step 4 Combine maple syrup, tamari, oil, vinegar, and ginger in a small bowl; stir with a whisk. Pour maple- sesame mixture over cauliflower; toss to coat. Bake for an additional 5 minutes. Sprinkle sesame seeds and green onion overtop.

Tim made this amazing meal last night.  Awesome. Amazing smell in the house.

CHICKEN TRAYBAKE WITH BITTER ORANGE AND FENNEL

2 large bulbs fennel (approx. 4lbs total, though less wouldn't matter)
1/4 cup cold-pressed rapeseed oil (or extra-virgin olive oil, plus more for drizzling on the chicken when cooking)
2 seville oranges (zested and juiced, or zest and juice of 1 eating orange and juice of 1 lemon, about 100ml /scant half cup of juice)
2 teaspoons sea salt flakes
4 teaspoons fennel seeds
4 teaspoons dijon mustard
12 chicken thighs with skin and bone still on (preferably organic)

1. Remove the fronds from the fennel and put them in a resealable bag in the fridge for serving. I discard (that’s to say, eat) the tubey bits of the fennel, but if you have a roasting tin big enough, use everything. Cut the bulbs of fennel into quarters and then cut each quarter, lengthways, into 3. Leave on the chopping board while you get on with the marinade.
2. Placing a large freezer bag in position inside a wide-necked measuring jug or similar, pour in the oil, add the orange zest and juice (and lemon juice, if using), and spoon in the salt, fennel seeds and mustard. Stir briefly to mix.
3. Remove the bag from the jug and, holding it up, add a quarter of the chicken pieces, followed by a quarter of the fennel pieces, and so on until everything’s been used up.
4. Seal the bag tightly at the top, lay the bag in something like a lasagne dish and squelch it about so that you make the small amount of marinade cover as much of the chicken as possible. It will look as if it isn’t enough, but it is, I promise. Leave in the fridge overnight or up to 1 day.
5. When you want to cook, remove the marinating chicken and fennel from the fridge and tip the contents of the bag – marinade and all – into a large shallow roasting tin pan. Using tongs, or whatever implement(s) you prefer, arrange the chicken pieces so that they are sitting, skin-side up, on top of the fennel. Leave it for 30 minutes or so, to come up to room temperature while you preheat the oven to 400F.
6. Drizzle some more golden oil onto the chicken, and cook in the oven for 1 hour, by which time the fennel will be soft and the chicken cooked through and bronzed on top.
7. Put the chicken and fennel onto a warmed serving plate and put the pan over a medium heat (use a saucepan if your tin isn’t hob-friendly) and boil the juices, stirring as you watch it turn syrupy; this should take about an hour in the tin, and about 5 minutes in a saucepan.
8. Pour the reduced sauce over the chicken and fennel, and then tear over the reserved fennel fronds.

A great update to a classic bruschetta.

Cauliflower Toasts

1 small head cauliflower (2 pounds)
4 tablespoons good olive oil
1⁄4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
12 ounces Italian mascarpone cheese, at room temperature 6 ounces Gruyère cheese, grated
4 ounces thinly sliced prosciutto, julienned
1⁄4 teaspoon ground nutmeg
6 large slices country-style bread
Paprika
Freshly grated Italian Parmesan cheese
2 tablespoons minced fresh chives
Flaked sea salt, such as Maldon

Preheat the oven to 400 degrees.
Turn the cauliflower upside down on a cutting board. Cut off and discard most but not all of the stems, then cut the florets into small, 1⁄2-inch clusters. Place the florets on a sheet pan, toss them with the olive oil, red pepper flakes, 1 teaspoon salt, and 1⁄2 teaspoon black pepper, and spread them out in a single layer. Roast for 25 to
30 minutes, tossing two or three times, until the florets are tender and randomly browned. Set aside to cool for 10 minutes.
Set the oven to broil and arrange a rack 6 inches below the heat.
Transfer the florets to a large mixing bowl and add the mascarpone, stirring to coat the florets evenly. Stir in the Gruyère, prosciutto, nutmeg, 1 teaspoon salt, and 1⁄2 teaspoon black pepper.

Toast the bread in a toaster until lightly browned, and place in a single layer on a sheet pan lined with foil. Mound the cauliflower mixture evenly on each toast and dust with paprika. Broil the toasts for 2 to 4 minutes, until browned and bubbling. (Watch them carefully!) Transfer to plates and sprinkle with Parmesan, the chives, and sea salt. Serve hot.