Cauliflower is a wonderful ingredient to cook with. This cruciferous vegetable has a mildly earthy and nutty flavor. It’s easy to cook, a nice source of vitamin C and quiet filling as vegetables go.
I try to incorporate vegetables in most meals, but once a week I like to highlight them in my Meatless Mondays. It is a simple way to not only diversify the week’s meals, but also experiment with whatever seasonal vegetables tickle your fancy at the moment.
The are many ways to cook with cauliflower. Simply roasting with olive oil, salt + pepper will result in a nice gold brown texture which enhances the nutty flavors. Combined with the sweetness from the caramelized onions and the tangy tahini sauce- you have yourself a flavor explosion made from a few simple ingredients.
1 head of cauliflower, broken into small florets
1 medium red onion, roughly chopped
2-3 teaspoons red chili flakes (adjust to preference for spice level)
1-2 tablespoon of mint, lemon thyme or dried oregano (mint nicely compliments the tahini dressing)
3-4 tablespoons olive oil
salt + pepper
Place cauliflower florets + onion in a baking sheet.
Add herbs, sprinkle with salt, pepper and red chili flakes, then drizzle with olive oil.
Using your hands, mix ingredients well until everything is evenly covered with oil.
Bake in a 375 degree oven for 25-35 minutes or until golden brown.
Serve over yellow lentils or your favorite greens- drizzle with tahini sauce and enjoy!
Check out this page for the Tangy Tahini Sauce Recipe.
I love quinoa and use it often in my recipes. I like the health benefits of this gluten-free, high fiber content, magnesium and iron rich seed which also happens to be one of the most protein rich foods we can eat. The Incas discovered the seed around 4 thousand years ago, which they believed increased the stamina of their warriors. In the last decade, Quinoa has grown in popularity and is considered a “super food!” Quinoa is not a grain. It’s actually a seed that is related to the spinach and beet families. And although I don’t believe it’s a cardinal sin to eat carbs (as seen in my reviews of these restaurants), I do enjoy the rice like feel of quinoa without the heavy feeling of carbohydrate-rich foods.
Quinoa is a great item to have in the pantry- it can be used as a side on its own or, mixed with veggies and proteins. Here is a personal favorite of mine, mixed with a kind of deconstructed ratatouille... enjoy!
2 cups quinoa
2 white or yellow onions, chopped
3 cloves garlic, chopped
1 green zucchini, chopped
1 yellow squash, chopped
1 large or 2 small eggplants, chopped
1 red bell pepper, chopped
2 large tomatoes, chopped
1/4 cup pumpkin seeds or walnuts
Juice of 1/2-1 lemon
1 1/2 tablespoons dried oregano
1-2 teaspoons red chili flakes
Salt + Pepper
Preheat oven to 375 degrees F.
Chop veggies in cube like pieces.
Place in baking sheet and drizzle with olive oil.
Sprinkle veggies with oregano, red chili flakes, salt + pepper.
Bake for 25-30 minutes until golden.
While the veggies roast, cook the 2 cups of quinoa in 4 cups of water.
It will cook in approximately 20 minutes.
Stir occasionally and fluff with a fork when done and all the water has evaporated.
In a separate bowl, combine quinoa with veggies.
Add your favorite nut. I especially like sunflower seeds or walnuts in this recipe.
Give the mixture a squeeze of lemon and more salt + pepper to taste.
Voila you’r done! This dish is great on it’s own as a vegetarian option or can be served as side.
Note- I sometimes keep a bit of the roasted veggies aside and make a pita pocket with it the next day. Just add hummus and pickles and you have a totally different dish that’s supper yummy for an instant lunch the next day!