This is the time of year I spend hours scouring the internet looking for the most impressive side to impress our relatives with at holiday gatherings. Half the time I get distracted on Pinterest looking at other things besides a mouth-watering side. Hours later I have nothing to show for it.
A couple of weeks ago I attended a cookbook release event at the Melissa’s Produce test kitchen in Vernon, CA. The Big Book of Sides by Rick Rodgers was presented to an entire room of hungry bloggers. We were treated to several recipes from the book, prepared by Melissa’s amazing chefs. Life as a food blogger does not suck.
Rick is an Award winning cookbook author of more than 40 cookbooks. This isn’t his first rodeo. His past experience has helped create an impressive collection. This compilation of inventive and traditional sides is the only place I will need to look when trying to impress the relatives.
There is something for everyone from stuffing and gravy to homemade green bean casserole and macaroni and cheese. There are healthy sides and decadent comfort foods. Even homemade dressings and step by step instructions to the perfect risotto. If you have any occasion you need to bring a side dish for this book covers it all.
Among the dishes we were served was:
Roasted Beet and Orange Salad
Homemade Green Bean and Mushroom Casserole with Crispy Shallots
Mexican Christmas Eve Salad
Also on the menu was Roasted Brussel Sprouts with Bacon and Maple Syrup, Butternut Squash and Potato Gratin, and Ricks perfect Gravy. When I say perfect, I mean perfect.
One of the recipes that jumped off the page and into my kitchen this week was the Whole Roasted Cauliflower with Za’tar Crust (page 67). Not only would this make a great holiday side, but it is a fast, easy, tasty middle of the week side. Middle eastern spices mixed with greek yogurt create an almost parmesan like crust over the entire cauliflower head. If you haven’t decided what to bring to Thanksgiving dinner bring this. As the description in the book says, “It’s a show stopper!”. Below you will find the recipe card for this show stopping side dish.
To add this wonderful book to your collection you can click here or on the image below. The book would make a great Christmas present for anyone who loves to cook or is learning to cook.
Disclosure: I was not compensated for any portion of this post. The book was given to my courtesy of Rick Rodgers cookbook launch event. All opinions are my own. My opinion is that you should click the link above and get this book into your hot little hands now. 
- Serving size: ⅛ of the head
- ¾ cup low-fat plain yogurt (I used greek)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon sesame seeds
- 1 teaspoon ground sumac
- 2 garlic cloves, crushed through a press
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- 1 head (about 2 lbs) cauliflower, green leaves trimmed
- Position a rack in the center of the oven and preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper or foil.
- In a medium bowl, whisk the yogurt, oregano, thyme, sesame seeds, sumac, garlic, salt and the pepper until smooth. Stand the cauliflower on the baking sheet and spread the yogurt mixture all over the top and sides.
- Roast until the topping is deep and golden brown and the cauliflower is tender when pierced with a long, thin knife, 50 minutes to 1 hour. Cut the cauliflower into wedges and serve.
