One-Pan Shrimp Scampi With Orzo

Once again we made One-Pan Shrimp Scampi with Orzo. You can get that recipe on our blog of: July 10, 2019. Click the date to get the recipe. It is a delicious and easy recipe. For those that don't cook with Orzo, you should try this Pasta that looks just like chunky Rice. Because it is a Pasta not Rice it absorbs more juices than Rice. Try to buy Greek Orzo if you can, it is available on Amazon.

We started with an excellent salad: Roasted Cauliflower and Arugula Salad. We love Cauliflower and this was a new Salad for us. It is a good one. We will make it again!

Roasted Cauliflower and Arugula Salad

New York Times

 

In this hearty, colorful salad, cauliflower florets, slivers of red onion and briny capers are coated with spices and roasted until the florets turn soft and sweet, and the onions and capers get browned and crisp. Everything is tossed with tangy-sweet raisins (or your favorite dried fruit), more red onion that’s been quick-pickled in lime juice, a green mound of arugula and parsley leaves. It’s a bright, satisfying salad that works as a substantial side dish or a light main course, either rounded out with crusty bread or served on top of a bed of rice, farro or other grains.

 

INGREDIENTS

Yield:4 servings

 

1       large cauliflower (2½ to 3 pounds), cut into 1-inch florets

6       tablespoons extra-virgin olive oil, plus more for drizzling

1½    teaspoons fine sea or table salt, plus more to taste

1       teaspoon garam masala

¼      teaspoon ground cayenne

1       large red onion, halved lengthwise and thinly sliced into half moons

3       tablespoons drained capers

2       teaspoons cumin seeds

⅓      cup golden raisins (or substitute another dried fruit, such as cranberries, diced apricots or dates)

Boiling water, as needed

3       tablespoons fresh lime juice

Freshly ground black pepper, as needed

1       quart (4 ounces) arugula

1       cup Italian parsley leaves

 

 

PREPARATION

 

1.            Heat oven to 425 degrees. On a rimmed sheet pan, toss cauliflower with 2 tablespoons olive oil, 1 teaspoon salt, garam masala and cayenne. Spread out the florets and roast for 15 minutes.

2.            Put about two-thirds of the sliced red onion, the capers, cumin seeds and a pinch of salt into a small bowl; drizzle with a little olive oil. Add mixture to the cauliflower and toss well. Roast for another 25 to 28 minutes, stirring occasionally, until the vegetables are browned and tender. Transfer to a wire rack to cool slightly. Taste a cauliflower floret and add more salt if needed.

3.            While the cauliflower is roasting, place the raisins in a small heatproof bowl (you can use the same bowl you used for the onions) and top with enough boiling water to cover. Let soak until they are soft (up to 15 minutes if your raisins were rock hard to start with). Drain well and return to the bowl.

4.            Add remaining onion to the raisins. Toss with 1 tablespoon lime juice and a large pinch of salt.

5.            In a small bowl, whisk together remaining 2 tablespoons lime juice, 4 tablespoons extra-virgin olive oil, ½ teaspoon salt and as much black pepper as you like. Whisk until emulsified, then taste and add more salt if needed.

6.            When ready to serve, in a large salad bowl, toss together the arugula, parsley leaves, slightly cooled cauliflower mixture, pickled raisin and red onion mixture, and half of the lime dressing. Toss well, adding more dressing to taste.