simple side dish

This incredibly easy and healthy side dish makes a delicious addition to a barbecue feast, with plenty of smoky flavour

Charred spring onions

spring onions (about 20)

If your barbecue hasn&rsquo;t already been heated, light and heat until the ashes turn grey, or heat a griddle pan. Wash the spring onions and pat dry. Trim off the ends, then place the onions directly on the barbecue or in a hot griddle pan.

When the spring onions have softened and blackened, take off the heat and move to a hot spot on the barbecue top to keep warm before serving.

Your taste buds will find it impossible to resist these caramelized Roasted Cauliflower florets sprinkled with Parmesan cheese. Truly the perfect side dish.

Parmesan Roasted Cauliflower

cauliflower (washed,

olive oil (extra virgin)

garlic (cloves

chili flakes (or to taste, optional)

thyme (fresh)

salt and pepper

pecorino romano cheese or Parmesan cheese (grated)

lemon juice (freshly squeezed, optional)

cheese parsley

If using the oven, preheat to 425℉ (220°C). Place rack in the lower third of the oven.If using an air fryer, preheat to 400° F (200°C).

Place cauliflower florets in a large bowl.

Add olive oil, garlic, chili flakes, thyme, salt, and pepper. Toss together thoroughly to evenly coat the cauliflower.

Spread the cauliflower on a sheet pan or air fryer basket large enough to space out evenly and accommodate in a single layer.

For Oven: Bake at 425℉ (220°C) for about 25-30 minutes. Turn them over after 15 minutes.For Air Fryer: Air fry at 400°F (200°C) for 15 minutes.

Taste for doneness.

When almost done, spread ½ cup of pecorino romano cheese or Parmesan cheese directly on the florets. 

Bake or air-fry for a few more minutes.

Remove from the oven. If using, drizzle the tops with lemon juice.

Garnish with minced parsley, freshly grated cheese and serve immediately.

Simple to throw together, yet so fresh and flavorful...like summer on a plate!

Summer Chopped Tomato Peach Salad

extra virgin olive oil

lemon juice

fig preserves ((or 2 teaspoons honey))

shallot,

garlic, grated

fresh basil, chopped

thyme leaves

Kosher salt and black pepper

chili flakes

head romaine lettuce, shredded (choose a large head)

head radicchio, shredded

spicy salami, chopped

pepperoni, chopped

cherry tomatoes

kalamata olives, chopped

zucchini, thinly sliced

basil leaves

mini mozzarella cheese balls

feta cheese

salted butter

sourdough bread (torn)

prosciutto

1. To make the vinaigrette. Combine all ingredients in a glass jar. Taste and season with salt, pepper, and chili flakes. 2. To make the salad. Mix all ingredients in a large salad bowl. When ready to serve, pour over the vinaigrette, tossing well to coat the entire salad. Top with bread crumbs and fresh herbs. 3. To make the breadcrumbs. Preheat the oven to 400° F. Line a baking sheet with parchment paper. Arrange the butter, bread, and prosciutto on a baking sheet. Bake 10-15 minutes until the bread is toasted and the prosciutto is crispy. Add everything to a food processor. Season with salt. Pulse into fine crumbs. Alternatively, you can crumble the mix with your hands.

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Charred spring onions

Parmesan Roasted Cauliflower

Summer Chopped Tomato Peach Salad

Top 3 simple side dish recipes from across the web

The most viewed simple side dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Charred spring onions

Parmesan Roasted Cauliflower

Summer Chopped Tomato Peach Salad

The most viewed simple side dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine