Cook With Us 
Corps de Ballet member Hannah Galway and her dad Tim 
April 27, 2020


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Corps de Ballet member Hannah Galway and her dad Tim will be hosting Cook With Us on The National Ballet of Canada's Instagram LIVE, this Friday, May 1 at 8:00 pm EDT. Check out the ingredients below and make sure to update your shopping list! 

Be sure to use the hashtag #NBCcreations and tag @nationalballet so we can see your creations.

Roasted Cauliflower with Rice Pancakes

Ingredients:
1 head of cauliflower quartered, cored and cut into bite size florets
3 to 4 tablespoons extra virgin olive oil, plus extra for drizzling
Salt and freshly cracked pepper
1 lemon
1 large handful fresh parsley (about ½ cup) roughly chopped
1 tablespoon capers
1 jalapeño, seeded and thinly sliced
Flakey sea salt for seasoning

Rice Pancake Ingredients:
3 cups water or chicken/vegetable stock
1 ½ cups medium grain or short grain white rice
½ cup grated monterey jack cheese
2 eggs
1 grated carrot
1 seeded jalapeño
Parsley

Instuctions:
Preheat the oven to 425°F (220°C). Spread the cauliflower on a baking sheet in a single layer. Drizzle with the oil, season generously with salt and pepper, and toss to coat. Roast the cauliflower, tossing the florets halfway through, until they are deep golden and crispy, 30 to 35 minutes total.

While the cauliflower is roasting, use a vegetable peeler to peel 3 strips of zest from the lemon. Cut each strip crosswise into very thin slices. Cut the lemon in half, reserving one half and storing the other for another use.

Transfer the roasted cauliflower to a serving bowl. Top it with the parsley, capers, jalapeño and sliced lemon zest. Squeeze the mixture with the lemon half and drizzle it with more oil. Toss to coat all of the ingredients, and sprinkle with a pinch or two of the flaky salt.

Rice Pancake Instructions: 
Combine 3 cups water and rice in heavy medium saucepan, bring to boil. Reduce heat to low, cover and cook until water is absorbed and rice is tender, about 20 minutes. Remove from heat. Stir in cheese and jalapeño chili, cool.
 
Mix egg into rice mixture.
 
Heat oil in 12 inch non-stick skillet over high heat. Add rice mixture to skillet. Using spatula, press into even layer, covering bottom of skillet completely. Reduce heat to medium; cover and cook until bottom of pancake is brown and crisp, about 10 minutes. Turn over pancake onto platter, brown side up.

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