RECIPE INDEX

ENCHANTED EVENING

Roasted Cauliflower and Artichoke Hummus

Makes approximately 3 cups

4 cups fresh white cauliflower florets
1 (14-ounce) can whole artichoke hearts, drained, halved lengthwise, and patted dry
5 tablespoons olive oil, divided
1¼ teaspoons kosher salt, divided
1 (15.5-ounce) can chickpeas, drained
2 tablespoons fresh lemon juice
2 tablespoons water
1 small clove garlic
⅛ teaspoon crushed red pepper
¼ teaspoon ground turmeric
Assorted crackers, carrots, roasted baby artichokes*, and cauliflower
Garnish: chickpeas, olive oil, ground black pepper

1. Preheat oven to 425°. Spray a large rimmed baking sheet with cooking spray.

2. Combine white cauliflower and artichoke hearts on prepared pan; toss with 1 tablespoon olive oil and ¼ teaspoon salt.

3. Bake until lightly browned, about 18 minutes, turning occasionally. Let cool completely.

4. In the work bowl of a food processor, combine cauliflower mixture, chickpeas, lemon juice, 2 tablespoons water, garlic, red pepper, turmeric, and remaining 1 teaspoon salt; pulse until smooth. With processor running, pour remaining 4 tablespoons olive oil through food chute in a slow, steady stream until combined.

5. Spoon into a serving bowl. Serve immediately with crackers, carrots, roasted artichokes, and cauliflower, or cover and let stand at room temperature for up to 2 hours*. Garnish with chickpeas, olive oil, and black pepper, if desired.

*Fresh baby artichokes can roast alongside cauliflower and canned artichokes to be served as an accompaniment to hummus. If not serving hummus immediately, stir 1 tablespoon olive oil or water into mixture, if needed, just before serving.

Beet and Red Pepper Sou

Makes approximately 8 cups

2 tablespoons unsalted butter
⅔ cup chopped onion