Roasted Cauliflower and Cherry Tomatoes

roasted cauliflower and cherry tomatoes - trust in kim

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 big bunch of tomatoes for two people because I tend to make the vegetables the bigger part of my meal.

Here’s how we do it…

What you need:

  • cauliflower
  • cherry tomatoes
  • olive oil
  • salt and freshly ground pepper
  • optional: freshly squeezed lemon juice

What you do:

  1. Preheat the oven to about 400F.
  2. Chop the cauliflower and place it on a baking pan. Drizzle a little olive oil on top, and add some lemon juice if you’re using it. Place in the oven and roast for about 15 minutes.
  3. Add the tomatoes to the oven; I like to keep them on the vine, for presentation purposes. Drizzle on a little bit of olive oil. Let the tomatoes roast until the skin starts to split, about 5 minutes.
  4. Remove the vegetables from the oven and add some salt and pepper to taste. You can add an extra drizzle of olive oil if you wish.

Eat it while it’s hot! Maybe I’m strange, but i think this is an awesome appetizer!

Roasted Butternut and Cauliflower Salad with Tahini Sauce

Roasted Butternut and Cauliflower Salad with Tahini Dressing - trust in kim

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 chicken on the side.

What you need:

  • 1 butternut squash
  • olive oil
  • 1 head cauliflower
  • salt and pepper
  • baby spinach

For the dressing:

  • 1/4 cup tahini
  • 1/3 cup of warm water
  • 1/2 clove garlic, minced
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • dash of hot sauce

What you do:

  1. Preheat the oven to 400F and get two baking pans ready.
  2. Cut the squash in half and scoop out the seeds.  Cut the stem off; if you wish you can peel it, but the peel is edible, as it turns softer when it is baked. Cut the squash into slices and toss them with a little olive oil.  Place on a baking sheet, salt and pepper lightly, then put into the oven.  It will need about 30 minutes to cook.
  3. Cut the cauliflower into florets and place on another baking sheet.  Throw it into the oven and set the timer for about 15 minutes.  At that time you can flip them over so the tops have a chance to brown up.  Flip the squash oven now too.
  4. When the vegetables have both browned up nicely they are ready to eat. If one looks done before the other you should pull it out of the oven.
  5. While the vegetables are in the oven you can make the tahini dressing.  Begin by putting the tahini in a bowl and add a little bit of water to mix until the tahini becomes liquid.  Then add more water until it is all combined.  Mix in the rest of the ingredients.
  6. Place the spinach on a large plate, (add your grains now if you are using them) and top it with the squash and cauliflower.  Drizzle with the tahini dressing.
  7. Enjoy!

Roasted Cauliflower and Hazelnut Salad

Roasted Cauliflower and Hazelnut Salad - trust in kim

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, it is quick to make.  I kept it as leftovers for my lunch, but added the hazelnuts just before I ate it so they would retain their crunch.

The recipe is from Yotam Ottolenghi’s Jerusalem cookbook – love this book! I was wary of the cinnamon and allspice, but I put them in anyways and the salad was delicious.

What you need:

1 head cauliflower, cut in florets

4 tablespoons olive oil

1 stalk celery, cut on an angle

5 tablespoons hazelnuts with skins on

1/3 cup flat-leaf parsley, chopped

1/2 of a pomegranate

1/4 teaspoon ground cinnamon

1/4 teaspoon allspice

1 tablespoon sherry vinegar

1 & 1/2 teaspoons maple syrup

salt and pepper

What you do:

1. Heat the oven to 425F, then mix the cauliflower florets with 2 tablespoons of olive oil, 1/2 teaspoon of salt and some pepper.  Spread on a roasting pan and roast in the top of the oven for 25-35 minutes. The cauliflower should have crispy edges and some if it should have turned brown. When it’s done, put the cauliflower in a large bowl and let it cool down.

2. Lower the oven temperature to 325F and roast the hazelnuts on a baking tray for 17 minutes. Let the nuts cool a little and then chop them coarsely.

3. Add the parsley and pomegranate to the cauliflower.

4. Combine 2 tablespoons of olive oil, cinnamon, allspice, vinegar, maple syrup, and a little salt and pepper.  Combine, then pour over the salad.

5. I like to add the hazelnuts just before serving so they remain crunchy.  Serve at room temperature.

Roasted Butternut Squash, Cauliflower and Onions with Tahini Sauce

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.  I got the idea for the recipe from a  Yotam Ottolenghi recipe.  I added the cauliflower because I think it is perfect with tahini sauce, and I changed the cooking method a bit, cooking the squash before cutting it, because it’s easier to cut when it’s soft.  I also used my tahini recipe instead of his.

I served mine on quinoa to make it a filling meal, but it would be great on a bed of greens too.  Feel free to leave out the za’atar and pine nuts if you want, and garnish with some fresh pomegranate or parsley.

What you need:

1 butternut squash

1 head of cauliflower, cut into small florets

2 red onions, cut into large chunks

2 tablespoons olive oil

salt and pepper

For the tahini sauce:

1/4 cup tahini

1/2 clove garlic, minced

2 tablespoons lemon juice

1/2 teaspoon salt

dash of hot sauce

1/4 cup of warm water, or as needed

For the za’atar: (there are so many ways to make this, so make it up as you go along)

1 tablespoon ground sumac

1 teaspoon dried thyme

1/2 teaspoon salt

1 tablespoon ground sesame seeds

1/4 teaspoon ground anise or fennel seeds

What you do:

1. Preheat the oven to 425F.  To roast the veggies, first cut the squash in half and scoop out the seeds.  Place the two pieces face down on a baking sheet and roast for about half an hour or until you can pierce it easily with a knife.

2. Put the onions and cauliflower pieces on another baking sheet, and toss them with the olive oil and some salt and pepper.  Put them in the oven with the squash for about 25 minutes.  About half way through the roasting, give them a stir.  The cauliflower should be a little browned when it is done.

3. Combine the tahini, garlic, lemon juice, salt and hot sauce.  Add the warm water gradually, adding enough until the sauce is a consistency you like.  I like mine pretty liquidy, so I can drizzle it.  You can also adjust the lemon and hot sauce to your liking.  I usually add a little more lemon.

4. To make the za’atar just combine all the spices.  If you have them whole and want to grind them, it’s going to be even tastier.

5.  To serve, cut the squash into chunks and serve it on a bed of quinoa or greens, then top with some onion and cauliflower.  Drizzle with the tahini, pretty liberally, then sprinkle on some pine nuts and za’atar.




Cauliflower and Tahini Sauce

Yum!   This is so easy – just bake some cauliflower and drizzle a little sauce on top.  So easy, so delicious, so good for you.  What more can you ask for?  There was some leftover sauce, so I used it as a dip for raw broccoli – I think it’s quite a versatile sauce that could be used for a dip or topping for most raw or roasted veggies, and maybe even meats.  Please leave me a comment if you try the sauce out for other uses.

I love roasted cauliflower, and I often roast it without any oil.  Feel free to toss it in a little olive oil if you wish, but it’s amazing without as well.  I’ve roasted cauliflower many times before, but I like this new addition of the sauce from Bonnie Stern’s Friday Night Dinners.  I’ve served it as an appetizer and as a side dish.

What you need:

1 head of cauliflower, broken into florets

a little olive oil (optional)

For the sauce:

1/4 cup tahini

1/2 clove garlic, minced

2 tablespoons lemon juice

1/2 teaspoon salt

dash of hot sauce

1/4 cup of warm water, or as needed

What you do:

1. Preheat the oven to 400F, then throw the cauliflower florets onto a large baking sheet. (toss them in a little olive oil beforehand, if you wish)

2.  Bake for 25-35 minutes, or until browned and soft inside.

3.  Combine the tahini, garlic, lemon juice, salt and hot sauce.  Add the warm water gradually until the sauce is a consistency you like.

Serve the cauliflower with the sauce drizzled on top, or the sauce on the side for dipping.

Maple Butternut Squash Soup

The sun came out today and reminded me that I only have a little more time to make winter soups!  So here is a squash soup I’ve been meaning to post for a long time, one that I’ve been making for years.  The baked cauliflower topping, however, is a new addition, and I’m going to make it like this again.

I know that the sticker on your squash probably tells you that the easiest way to cook it is in the microwave.  This may be true, however, I find oven-baking it makes it taste sweeter, and it’s also more satisfying.  Also, you can cook the cauliflower while the squash is baking.

What you need:

1 medium-sized butternut squash

2 tablespoons butter (or olive oil)

2 stalks celery

1/2 large sweet onion (I cry less over sweet onions – you can use a regular one if you wish)

1 red or yellow sweet pepper

1/4 cup white wine (I used riesling)

1/4 teaspoon dry tarragon leaves, crumbled (1/2 teaspoon fresh)

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

3-4 cups chicken stock or vegetable stock

maple syrup to taste

salt to taste, unless your stock already has salt in it

1/4 cup dry sherry – optional but amazing!

1 cauliflower, an optional topping

What you do:

1.  Cut the squash in half, de-seed and lay on a baking sheet.  Bake at 400F for about 30 minutes or until it pierces easily with a knife.  At the same time you can cut the cauliflower into florets and bake for the same amount of time, until browned.

2.  Cook the onion, celery and pepper in butter for several minutes.  Add the spices, then the wine, and cook for a few more minutes.  Add half of the stock and cook for 10-15 minutes, until the vegetables are soft.

3.  When the squash is cooked, allow it to cool enough to be handled.  Puree it, along with a cup of the stock, then add it to the vegetables.

4.  Heat the soup through, then add the maple syrup, sherry, and salt to taste.

5.  Top with chopped roasted cauliflower to serve.

Roasted Vegetables and Spaghetti Squash

This delicious recipe is great if you’re looking to increase your vegetable intake.  You could substitute pasta for the squash, but this is quite filling on its own.  If you want a bit of meat you could add a little hot italian sausage.

The sesame seeds are ground so they are easily digested and you can utilize their calcium and iron.

You need:

1 spaghetti squash

For the tomato sauce:

1 small onion, chopped

2-4 cloves, sliced

1 –  796 mL can crushed tomatoes

1/4 cup tomato paste

oregano – 1 teaspoon fresh or 1/2 teaspoon dried

1/4 cup fresh chopped basil – only fresh will do! *

1 tsp brown sugar

salt and pepper to taste

For the roasted vegetables:

1 onion, chopped in large pieces

2 red, orange or yellow peppers, chopped in large pieces

1 head cauliflower, cut into florets

1 zucchini, sliced about 2 cm

3-4 cloves garlic, cut in half

2 tablespoons olive oil

juice of 1 lemon

2 tablespoons FRESH dill*

1/2 cup ground sesame seeds

salt and pepper

What you do:

1.  Start with the sauce.  While this cooks you will have lots of time to do the rest.  Chop onions, cook in a pot with a little olive oil, stirring occasionally for a few minutes.  Add garlic and cook until it has a hint of brown.  Add oregano, tomato paste and crushed tomatoes.  Give this a stir every now and then while you work on the rest of the recipe.

2.  Preheat oven to 425F.

3.  Cut squash in half, scoop out the seeds, and place face down on a baking pan.

4.  Chop veggies and lay out evenly on another baking pan.

5.  Drizzle olive oil over veggies, then pour lemon juice all over them.  Sprinkle  sesame seeds over top.   Season with a little salt and pepper, and top with chopped dill.

6.  Pop the veggies and squash into the oven.  Take the veggies out about half way through and give them a little toss.  They are done when they get a little brown.  The squash is done when you can run a  fork through it and it makes those spaghetti-like strings.

7.  Just before serving, stir the basil, salt and pepper, and brown sugar into the sauce.  Adjust to taste.

8.  To serve, place some spaghetti squash on the plate, top with some sauce, then top with some veggies.  Yum!

*Some herbs taste completely different when they are dried.  Dill and basil are two of those.  When I find some great fresh basil or dill I put them in the freezer.  They are great to use in cooking – frozen basil not really great for using as a garnish or in something uncooked because it doesn’t look fresh any more, but great for sauces. Continue reading Roasted Vegetables and Spaghetti Squash