SALT KEEPER RECIPES

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SEA SALT-ROASTED PECANS RECIPE | EPICURIOUS



Sea Salt-Roasted Pecans Recipe | Epicurious image

An easy Sea Salt-Roasted Pecans recipe

Provided by Elizabeth Falkner

Yield Makes 2 cups

Number Of Ingredients 3

2 cups pecan halves
3 tablespoons unsalted butter, melted
1 1/4 teaspoons fine sea salt

Steps:

  • Preheat oven to 325°F. Toss pecans and melted butter in medium bowl to coat. Add sea salt and toss. Spread pecans in single layer on rimmed baking sheet.
  • Bake until fragrant and slightly darkened in color, about 15 minutes. Cool pecans on baking sheet.

SALT-AND-PEPPER CAULIFLOWER RECIPE | BON APPéTIT



Salt-and-Pepper Cauliflower Recipe | Bon Appétit image

Leave the hassle of deep-frying cauliflower to the restaurants! You’ll still get beautifully crispy florets by popping them into the oven.

Provided by Justin Lee

Yield 4 Servings

Number Of Ingredients 11

1 tsp. freshly ground black pepper
½ cup plus 3 Tbsp. vegetable oil, divided
1 large head of cauliflower, cut into 1"–2" florets
Kosher salt
3 medium shallots, thinly sliced
12 oz. silken tofu
2 Tbsp. white miso
5 garlic cloves, finely chopped
2 medium jalapeños, halved, seeds removed, finely chopped
3 Tbsp. fresh lemon juice
Cilantro leaves with tender stems and steamed rice (for serving)

Steps:

  • Place a rack in lowest position of oven; preheat to 450°. Whisk pepper and ¼ cup oil in a large bowl to combine. Add cauliflower, season with salt, and toss to coat. Spread out cauliflower in a single layer on a rimmed baking sheet and roast until dark brown and crisp underneath, 15–20 minutes. Remove from oven and turn cauliflower over. Roast until second side is dark brown and crisp, 10–15 minutes.
  • Meanwhile, heat ¼ cup oil in a medium skillet over medium. Cook shallots, stirring occasionally, until deeply golden brown and beginning to crisp, 6–8 minutes. Transfer shallots to a blender, add tofu and miso, and purée until smooth. Transfer tofu sauce to a small saucepan and set aside. Wipe out skillet.
  • Pour remaining 3 Tbsp. oil into same skillet and add garlic and jalapeños. Cook over medium heat, stirring occasionally, until garlic is golden and crisp and jalapeños darken slightly, about 4 minutes. Strain through a fine-mesh sieve set over a small bowl. Season garlic and jalapeños with salt; set aside. Let oil cool and set aside for another use.
  • Place saucepan with tofu sauce over medium-low heat and cook until warmed through. Once you see a bubble or two, remove from heat and stir in lemon juice; season with salt.
  • Spoon tofu sauce on a platter and top with roasted cauliflower; scatter cilantro and reserved crispy garlic and jalapeño over. Serve with rice alongside.

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