Cheesy Paprika Cauliflower

 

My mother used to say that she could make a meal out of vegetables, and I was always right there with her. Dad, being a carnivore, wouldn’t go for that, and neither would the late Mr. O-P. Now that I’m on my own I eat what I like, when I like, and today was one of those vegetable days. Green beans amandine, broiled tomatoes, and this cauliflower dish made up my dinner plate. It was colorful, satisfying, and delicious, and, truth be told, eating vegetables always makes me feel a whole lot less guilty about having a buttered-slathered crusty roll alongside. This is a dish that is tastier than it would appear. It is super simple to put together, and is one that I do believe the kids would enjoy.

Cheesy Paprika Cauliflower

Adapted from robinmillercooks.com

1 head cauliflower, cut into florets

1 T. extra virgin olive oil

1 t. smoked paprika

½ t. garlic powder

¼ - ½ t. seasoned salt

¼ t. freshly ground black pepper

1 c. shredded cheddar cheese

1-2 scallions, chopped

 Preheat the oven to 350°F.

 Blanch the cauliflower in a large pot of boiling water for 4 minutes. Drain and transfer the florets to a large bowl. Add the olive oil and toss to coat. Add the paprika, garlic powder, seasoned salt, pepper, and 1/2 cup of the cheese; gently toss to coat the florets evenly.

 Transfer the cauliflower to a shallow baking dish and top with the remaining cheese. Bake for 5 minutes, until the cheese melts.

 Top with scallions and serve.

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Lunching with Lapins

Today is Opening Day in the world of Major League Baseball. I know that I am not the only one who is excited about this. In fact, I even celebrate Opening Day Eve! I have cleared my schedule, just for the occasion, as I do every year, and, as I do every year, I always wonder what happened to the month of March. I was still trying to wrap my head around the fact that it’s February, and that is long gone.

In just a little over a week we will be celebrating Easter. It is such a lovely, thoughtful holiday, symbolizing energy, growth, and rebirth. It also means there are going to be bunnies nibbling on my carrot tops; this table setting features those wonderful, sometime vexing, little creatures. Come and join me for a delicious lunch with lapins.

 I love the bunny plates. They are largely covered up, but that doesn’t matter, I know they are there. I bought these quite a few years ago at Williams-Sonoma, realizing that their use would be limited. Still, I could not pass up that adorable face.

The bunny plates are resting on Bordallo Pinhiero geranium leaf chargers, on top of round woven placemats.

Because there is turquoise in the design of the bunny plate, I thought it would be fun to use turquoise stemware (Pier One ages ago) and I love it! I love it so much, that I’m thinking I need to use these a lot more often during the summer months.

On top of the plates are small ivy wreaths that I picked up when I bought that bedding at one of my favorite spots, The White Hare (a fitting place, considering the topic of this post). They surround white ceramic bunny eggcups, holding pastel M&Ms. I’m not one for soft-boiled eggs, but that doesn’t keep me from buying eggcups. I find they can hold salad dressing, little treats (like they’re doing here), or flavored butters equally well.

The bunny ears napkin rings are new this year and from Amazon (and are now on sale!). I chose the gray (they come in a variety of colors) because it matched my bunny plates so perfectly.

 The green checked napkins are from Pottery Barn.

 

The centerpiece consists of a glasses-wearing hare peeking out of a pot of greens (another White Hare purchase), alongside a pitcher that I bought from another favorite spot, coincidentally named The White Rabbit. Are you detecting a theme here? It is full of faux tulips in white and pale green.

The hammered flatware is from Mikasa.

The oversized cabbage bunny mugs are by Maxcera. I use those all summer long.

The three-legged white ceramic bowl holding stonewashed cloth dinner napkins (in case we need extras) and pastel eggs is new (as are the napkins and eggs). I fell in love with that bowl, finding it to be the perfect vessel for holding napkins; it would work equally well for holding dinner rolls, pastries, toast, etc.

You are going to see variations of this table throughout the summer months. I am really enamored with it. I may just pair of these little bunny goodies with a patterned tablecloth to see how I like it.

I hope you’re having fun decorating for spring.

Happy Easter to all!

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This post is linked to: Tablescape Thursday