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Curried Oven Roasted Cauliflower Print Prep Time 4 hours Cook Time 60 mins Total Time 5 hours Serves: 5-6 Ingredients 1 medium size cauliflower 1 Cup Yogurt 1 tsp Olive Oil 2 tsp Ginger garlic paste Salt & Red chilli powder to taste ½ tsp Chaat masala ½ tsp Jeera (cumin) powder ½ tsp coriander powder ½ Finely chopped Green chilli Few Cilantro leaves For Curry paste: Onion: 1 Tomatoes: 2 (can also use tomato puree) Ginger: 2″ Parmesan cheese: to sprinkle generously Spices to taste
Faux-lafel with Tahini Sauce - I Breathe... Im Hungry... 1 cup raw cauliflower, pureed 1/2 cup ground slivered almonds 1 Tbl ground cumin 1/2 Tbl ground coriander 1 tsp kosher salt 1/2 tsp cayenne pepper 1 clove garlic, minced 2 Tbl fresh parsley, chopped 2 large eggs 3 Tbl coconut flour
Roasted Parsnips. Shockingly easy. Buy parsnips (4-5 pounds). Heat the oven to 375. Peel and quarter them lengthwise; remove the central core. If they’re large, cut them into 3-inch lengths. Toss with olive oil (appx 3 tablespoons), salt and pepper and roast in a small baking dish for 45 minutes until they’re tender and brown. They’re sweet, earthy and delicious and go great with roast chicken.