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 Vegetable Salad with Roasted Garlic Dressing

roasted vegetable salad - trust in kim

Please trust me on this one – this is the perfect fall and winter salad. It is so flavourful because of the combination of roasted vegetables, and the roasted garlic dressing is to die for. I could eat this every day. It makes a great starter, but throw the optional nuts on and it can work as a main course.

There were two surprises for me in this recipe: I’ve never really enjoyed turnips before, and I never imagined roasting apples with other vegetables, but I enjoyed every bite.

I made 1/4 recipe of the dressing since this was the first time I was making it, just in case I didn’t like it. I will definitely make more next time, as I imagine it would be good on top of many other foods. If you come up with other ways to use this dressing, please leave a comment so I can try it too. It will keep in the fridge for about a week.

This recipe  comes from Candle 79 restaurant in Manhattan, as printed in Brendan Brazier’s Whole Foods to Thrive. Thanks for sharing!

Serves 4

What you need for the dressing:

  • 1/4 cup garlic cloves, peeled
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons water (or more)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon sherry vinegar or red wine vinegar
  • 1 tablespoon white miso
  • 1/4 teaspoon dried oregano
  • tiny pinch of nutmeg
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper

What you need for the salad:

  • 1 fennel bulb, trimmed and cut into bite-sized pieces
  • 2 cups new potatoes, cut into bite-sized pieces
  • 1 cup baby turnips, cut into bite-sized pieces
  • 2 medium-sized beets, cut into bite-sized pieces
  • 2 medium apples, cut into bite-sized pieces
  • 1 teaspoon sea salt
  • freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • arugula
  • toasted walnuts or pecans (optional)

What you do:

  1. Preheat the oven to 350F.
  2. Place the peeled garlic cloves in a baking dish and add olive oil until they are covered. Cover the dish with foil and roast for about 25 minutes. When they have cooled slightly, remove the garlic and put it in a blender (I used an immersion blender). Keep the olive oil to use at another time, like for a stir fry or tomato sauce.
  3. Add all the other ingredients for the dressing to the blender, and blend until smooth. Add a little more water if necessary.
  4. When the garlic is roasted turn the oven up to 400F.
  5. Place all the cut vegetables and apples in a large bowl and toss with olive oil, salt and pepper.
  6. Spread the vegetables in a single layer on a baking sheet and roast for about 35-40 minutes, until tender. Mine were slightly browned, which I really enjoyed.
  7. Toss the vegetables in about 2 tablespoons of the roasted garlic dressing.
  8. Arrange the arugula on plates and top with the roasted vegetables. Sprinkle with some nuts if you are using them, and add a little more dressing if you wish.
  9. Serve immediately!

Enjoy!

roasted vegetables - trust in kim

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