THE CAULIROAST
Prep Time: 45 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour 45 Minutes
Ingredients
• Mozzarella pearls or thinly sliced mozzarella • Fresh Italian (flat leaf) parsley, for garnish • Good olive oil (extra virgin preferred) • Salt, pepper, and nutmeg (for seasoning)
• 1-2 heads of cauliflower, leaves trimmed off and thickly sliced, or 2-3 bags of prepackaged florets • Panko or breadcrumbs, seasoned with salt, pepper, and dried parsley • Parmigiano cheese, finely grated
Submitted by Kathleen B., CA RN
Instructions
1. Prepare the baking sheet. If using whole cauliflower heads, coat the bottom of a baking sheet with olive oil. Place the sheet in a preheated oven at 375°F until the oil is hot. 2. Season the cauliflower. Brush both sides of the cauliflower slices with olive oil. Sprinkle salt, pepper, and a pinch of nutmeg over both sides.
3. Add the panko coating. Coat the top of each slice with seasoned panko or breadcrumbs. Place the slices on the baking sheet with the seasoned side facing up. 4. Roast the cauliflower. Roast the cauliflower in the oven until it turns golden brown. Flip the slices, repeat the seasoning and panko coating, and roast again until the other side is golden brown.
5. Add mozzarella and broil. Once the cauliflower is nicely browned, generously add mozzarella to the tops of each slice. Broil quickly, watching carefully, until the cheese is melted. 6. Garnish and serve. Remove the cauliflower from the oven and sprinkle with fresh parsley. Serve warm.
TERIYAKI-GLAZED CORNISH HEN “My Madea loved to bake Cornish hens on special occasions. I added a twist to her traditional recipe by using teriyaki marinade. It’s become one of my well sought out recipes for special occasions.”
Prep Time: 15 Minutes Cook Time: 1 Hour 30 Minutes Total Time: 1 Hour 45 Minutes
Ingredients
• 1 whole Cornish hen (or more, as needed) • Tony Chachere’s Creole Original Seasoning
• Garlic powder • Lawry’s Teriyaki Marinade
Submitted by Janice F., TX RN
Instructions
1. Preheat the oven. Preheat your oven to 365°F (185°C). 2. Prepare the hen. Wash the hen thoroughly under cold water, including the inner parts. Season the hen generously with Tony Chachere’s Creole Original Seasoning and garlic powder.
3. Bake the hen. Place the seasoned hen in a roasting pan and cover it. Bake for 1 hour and 15 minutes, or until the meat is fully cooked and reaches an internal temperature of 165°F (74°C). 4. Add the glaze. Remove the cover from the roasting pan. Baste the hen with Lawry’s Teriyaki Marinade. Return the hen
to the oven, uncovered, and bake for an additional 10 minutes, or until the glaze sets and the skin is golden and slightly caramelized. 5. Serve. Serve the roasted hen with rice dressing or cornbread dressing and your favorite sides
2026 | Recipes by Nurses, for Nurses
31
Elite Learning
Powered by FlippingBook