Friday, July 30, 2010

Aldi Challenge: Turkey Tenderloin and Roasted Cauliflower

I was a bit unsure about the second Aldi meal, a turkey tenderloin with roasted cauliflower.  The cauliflower was basic enough, grocery store cauliflower is after all grocery store cauliflower, it is all the same sort of hearty factory farmed stuff, so that was fine.  It was the turkey tenderloin that worried me.  Especially because the leftovers were going to be added to a salad the next day.  My main concern was that it was premarinated, don't get me wrong, unless I am in a control freak/want to make a feast all on my own type of mood, premarinated meat can be really tasty.  It was the flavor of the marinade, rotisserie, which I had always thought was more a method of cooking than a flavoring, but we gave it a shot.  Let's just say that was not the best idea.  The meat itself was tender, but the marinade left a bit to be desired, it was kind of spicy and salty and rather strong when eating the meat by itself.  I would definitely recommend using it as an ingredient in something instead of as the star of the meal.  

The turkey was easy, just toss it on the grill and cook it until it's not pink anymore.

As for the cauliflower, core it and remove any little leafy bits that you wouldn't want to eat.  Now, you could cut off the florets and go that route, but I wouldn't recommend it.  I like to cut the cauliflower into slices, being sure to scoop up all the little bits and cutting any of the larger slices into more manageable chunks.  Put it all in a bowl and toss with enough olive oil to coat it lightly and salt and pepper.

Put the cauliflower on a baking sheet in a single layer and roast in a 400 degree oven until it is golden and tender.  Drizzle with balsamic vinegar before serving and snag all the little crispy pieces for yourself, they are the best part.

Roasted Cauliflower
1 head cauliflower
about a tablespoon olive oil
salt and pepper
balsamic vinegar to taste

Core and trim the leafy bits off the cauliflower.  Slice into about inch thick pieces, cutting the larger slices in half.  Scoop up all the cauliflower, including the little bits that fell off during the cutting, and place in a large bowl.  Toss with enough olive oil to coat and a good sprinkle of salt and pepper.  Put in a single layer on a cookie sheet and roast in a 400 degree oven for about 25 minutes or until golden and tender.  Drizzle with balsamic vinegar before serving, or set the vinegar out and let everyone add it themselves.

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