Name: Cornbread Dressing
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 8
Ingredients: 2 pans of day old savory cornbread (torn into chunks); 2 tablespoons organic unsalted butter; 3/4 cup of extra virgin olive oil (plus more as needed); 1 1/2 bunches of organic celery stalks and leaves (chopped); 1 large granny smith apple (diced); 2 large yellow onions (diced); 8 ounces of white mushrooms (diced); 1 bunch of flat-leaf (Italian parsley, stems and leaves, diced, plus more for garnish); 1 jalapeño (seeded, finely diced); 3 garlic cloves (finely finely diced); 2 tablespoon dried oregano; 2 tablespoons cumin powder; 1 tablespoon chopped fresh thyme; 5 fresh sage leaves (chopped); 4 sprigs of rosemary; 2 teaspoon ground coriander; 1 teaspoon red pepper flakes; 2 cups low-sodium organic vegetable or chicken broth (divided); 2 tablespoons tamari; Splash of unfiltered apple cider vinegar; Sea salt and fresh cracked pepper

Scale

Ingredients

1 head cauliflower (whole, stem trimmed and leaves removed)
2 1/2 cups dry white wine
1/3 cup olive oil (plus more for serving)
1/4 cup sea salt
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 tablespoon raw honey
1 tablespoon crushed red pepper flakes (or to taste)
1 bay leaf
Coarse sea salt (for serving)

Instructions

Heat oven to 475° F. Bring wine, oil, salt, lemon juice, butter, red pepper flakes, honey, bay leaf, and 8 cups water to a boil in a large pot. Carefully lower in cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15 to 20 minutes.
Using 2 slotted spoons or a mesh strainer, transfer cauliflower to a roasting pan. Drain well before placing the cauliflower in the oven.
Roast, rotating pan halfway through, until brown all over, 30 to 40 minutes. Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt.

Notes

Adapted from Alon Shaya's recipe