Alright, here’s a super easy one. Just some veg, a little olive oil, throw it in the oven and you’ve got a nice little side dish. I haven’t given any amounts; just do what feels right depending on how many people you’re cooking for. For me, I’d use a small head of cauliflower and a … Continue reading Roasted Cauliflower and Cherry Tomatoes
Here’s a fabulous vegetable recipe that you will love if you enjoy cauliflower. I’ve changed the recipe a little (from Ottolenghi the Cookbook) by roasting the cauliflower instead of steaming and then frying it, as the recipe calls for. I love the flavour you get when you roast cauliflower, and the method in the cookbook … Continue reading Roasted Cauliflower with Tomato, Dill and Capers
Having a strong affection for roasted cauliflower and Middle Eastern foods, I adore this recipe. I love a salad that has enough going on that it could be a light lunch. This one has nuts to give it a bit of protein, and the yummy sweetness of the pomegranate. Once you’ve got your cauliflower roasted, … Continue reading Roasted Cauliflower and Hazelnut Salad
This roasted veggie salad is one of my newer favourites. The veggies caramelize and become even more delicious when they are roasted, but this salad is really just an excuse to use this tahini dressing. You can easily make it into a full meal by adding some quinoa or another grain. I’ve also made it with some sumac-spiced … Continue reading Roasted Butternut and Cauliflower Salad with Tahini Sauce
Well, I will definitely be making this soup again! The roasted fennel gives it some depth of flavour without tasting overly like anise. It is smooth and creamy without any dairy or dairy substitutes. You have the option of making it vegan, as the original recipe was, but I used chicken stock instead of vegetable. … Continue reading Cauliflower and Roasted Fennel Soup
Roasted butternut squash, cauliflower and red onions with tahini sauce, za’atar and pine nuts: otherwise known as my new favourite meal. And it’s vegan and gluten-free, and it’ll make you feel good on a rainy fall evening – at least it did for me! And I’m really looking forward to my leftovers for lunch tomorrow. … Continue reading Roasted Butternut Squash, Cauliflower and Onions with Tahini Sauce
Your home will smell amazing while you are making this. This is a recipe for Thai-style chicken that is cooked in a beautifully aromatic coconut curry, along with roasted vegetables. To the eggplant and red pepper I added cauliflower for my version, because I like to jam as many veggies in as possible. Feel … Continue reading Green Thai Curry Chicken with Eggplant, Red Peppers and Cauliflower
I’ve already made this soup twice since Thanksgiving (Canadian Thanksgiving was a few weeks ago) because it is so delicious and an awesome one bowl meal. I’m a sucker for roasted cauliflower and butternut squash, and I often make it as a side dish. So I thought about how I could use the combination in … Continue reading Turkey, Cauliflower, Squash Soup with Buckwheat Groats
These roasted vegetables make a great side dish. I had never eaten roasted cabbage before, and was surprised by how much I enjoyed it. It’s super easy to make; just a bunch of chopping, and then roasting. This recipe continues my love affair with the Mamushka cookbook by Olia Hercules. She recommends trying it sprinkled … Continue reading Armenian Roasted Vegetables
Continuing my love affair with cauliflower, I wanted to make a soup that was creamy and dairy-free. Rather than using potato to add creaminess and thickness, I pureed a can of cannelini beans. Adding the beans for protein also made it into a soup I could use as my main dish for lunch. Roasting cauliflower … Continue reading Cauliflower and Cannelini Bean Soup
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