ROASTED ROMANESCO WITH PICKLED SHALLOT, CILANTRO AND GREEK YOGURT

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     I have a real love affair going on with full fat Greek yogurt. Yes, I like it like everyone else with granola and fruit or blended into smoothies, but my favorite way to enjoy it is in savory preparations.

I spoon a thick layer of it across the bottom of a platter and heap atop highly seasoned roasted vegetables like eggplant or the Romanesco here; a fresh salad of tomatoes, cucumbers, red onions and plenty of mint; dressed grains, or simple olive-oil fried eggs dusted with smoked paprika. The smooth Greek yogurt has a way of both carrying and mellowing out flavors. It adds richness to whatever you put with it, making it feel decadent and filling. Continue reading “ROASTED ROMANESCO WITH PICKLED SHALLOT, CILANTRO AND GREEK YOGURT” →

SPICED WHOLE ROASTED CAULIFLOWER WITH CRISPY CHICKPEAS, HERB SALAD AND GARLICKY YOGURT

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I rarely cook the same thing twice. Recipe ideas are like a scratch I need to itch. Once satisfied, I move on.Yet I’ve come back to this spiced roasted cauliflower and crispy chickpea dish twice since I first made it a few weeks ago. Its flavors are assertive – the earthiness of the cumin, coriander and turmeric balanced by the brightness of the lime juice and fresh herbs. Each bite is a textural experience – soft cauliflower, crunchy chickpeas, and thick Greek yogurt married together on your fork and in your mouth.

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KID-FRIENDLY CAULIFLOWER FRIED RICE

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Our beloved Katie shared one of her client’s favorite recipes for this post: a delicious kid-friendly weekly main that will convert many a veggie hater. Its flavors are simple but, dressed up with fresh herbs, toasted sesame seeds, and lime wedges on the side, even the discerning What We Eat cleaned their plates.

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CRISPY CAULIFLOWER WITH CAPERS, RAISINS, AND BREADCRUMBS

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This is, hands down, one of Tricia’s favorite ways to cook cauliflower. She recommends doubling the garlicky, caper-y breadcrumbs and pickled raisins to bolster your “fridge pantry.” The breadcrumbs can be tossed into any salad, used on poached eggs or a simple avocado with evoo, or even used as a crispy topping to pasta. The raisins can be used on a cheeseboard, as a topper for any roasted vegetable or salad, or used as a sandwich condiment (think turkey, arugula and crumbled goat cheese). The sky’s the limit for both. This recipe is nearly the same as the original, except for upping the herbs and garlic, as well as adding lemon zest and red pepper flakes. Serve with roasted chicken, pork or scallops, or toss with chickpeas as a vegetarian main.

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WHOLE ROASTED CAULIFLOWER WITH GARLICKY LABNEH

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We included this recipe in our newsletter sent on 12.15.18. As a few of our most recent posts have touted the benefits of increased fruit and vegetable consumption, we found it fitting to include a hearty cauliflower recipe.

After watching an Instagram story by AlexandraCooks and feeling awfully bored by the same old roasted cauliflower florets I always make, I decided to give whole roasted cauliflower a go. The result it a soft-textured interior; crunchy, almost burnt exterior; and total wow-factor for whomever you’re serving. This could be a beautiful holiday centerpiece topped with pomegranate seeds, chopped  toasted pistachios and fresh mint.
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