How many things there are which I do not want.
suspect know that I have a thing for vegetables. Most kids would travel to the big city (Toronto) to visit relatives and enjoy the spoiling that inevitably unfolds when in the company of doting extended family. Not this girl.
I can only imagine the shock and bewilderment when I arrived at my aunt’s house in Toronto (at the ripe old age of 12) – and upon being asked which of my favorite foods I would like to stock the house with, I promptly jotted down a list of my favorite vegetables. For steaming. It’s true.
Things really haven’t changed much.
Time is what we want the most, but what we use the worst.
~ William Penn
Always start with the freshest greens you can find.
It is insanely good either fully vegan or with added cheese, and it makes a wonderful addition to almost anything (including the delicious spelt pasta pictured here).
Case in point this recipe for roasted cauliflower.
Roasting cauliflower produces a taste and texture experience that is (IMO) out of this world, or rather ‘totally out of bounds’ as a few of my besties have been known to say (but not about cauliflower).
It is easy to cook, cauliflower is quite cheap, and guess what: it’s totally good for you too.
The years teach much the days never know.
~ Ralph Waldo Emerson
Less fried or deep-fried foods means less troubling gas or potential indigestion. Less grain based or overly starchy side dishes mean more vegetables to compliment meals and make easy work of food combining. Less regular ways to prepare old ‘standbys’ means more variety to add to your tables, so even one or two ingredients tastes like a party on your tongue.
More ways to eat veggies more easy filling meals. More cruciferous greens and plant foods means more anti-cancer and disease fighting properties. More fiber, roughage, and water based foods means ‘using it and losing it’ is effortless. Because digestion needn’t ever be that taxing.
Roasted Cauliflower & Kale Pesto:
- (1) large Cauliflower
- (3-4) tbsp good olive oil (or a few good glugs – I learned that term here and love it)
- a few pinches of salt
- (1 – 2) tsp fried cumin seeds (optional)
- (1) recipe Killer Kale Pesto
Start by heating your oven to an aggressive 400 degrees. This is by far the best roasting temperature and can be used to roast all veggies from sweet potatoes, to tomatoes to zucchini & eggplant.
While the oven heats, trim and wash your cauliflower. Remove any of the leaves that are still on and discard or compost. On a cutting board, turn the whole head of the cauliflower upside down and slice into ‘steaks’ just under an inch thick, starting from the base of the head. Cut them as thinly as you can while still having them hold together is the key here.
You should end up with several ‘steaks’ and a few other smaller pieces that will not hold together with the rest. It’s all good, and the strays will be just as delicious as the larger ones. Sometimes even more so.
Generously oil with the olive oil a flat baking tray and set the cauliflower pieces down on the oiled side. Once they are all on and oiled on one side, turn them over to ensure each side gets coated (just a little).
Sprinkle the pieces lightly with a little salt if desired and put up to roast. Cook for 20 minutes and then flip to the other side and cook for another 20 minutes. Remove from the oven and allow to cool on the tray before serving.
Before serving, feel free to sprinkle with fried cumin seeds and serve however you wish. This version with Kale Pesto was so amazing that I just had to share it with you all!
This kept also incredibly well and the leftovers made for a wonderful midday meal while I was out and about.
Serve warm or at room temperature alongside a green salad, a protein dish, or (my choice) on its own.
It is quite filling and the nuts & oil in the pesto provide more than adequate sustenance and calories to make a light & satisfying meal for most (just not my overly manly husband – bless his heart).
So whether you are old pals with cauliflower or just getting to know it, this is a most enjoyable (and completely delicious) way to serve it to even the most newbie vegetable eater.
Leftover kale pesto can find it’s way into the rest of your meals long after you devour this cauliflower. Or you can just make it again too!
And it’s so easy, there really is no good reason not to.*
*Unless there is.
Realize deeply that the present moment is all you will ever have.
~ Eckhart Tolle
Who is rich? He who rejoices in his portion.
I hope whatever you do that you will do so with joy (as much as we can muster which at times is hard), and with gratitude and also with pleasure.
We don’t have long in this life but we do have right now.
I’ll be taking the weekend to visit some family with my youngest daughter before we run out of time this summer. Now that summer is finally here, it’s time to enjoy it while it lasts, and with that I am off yet again to visit the islands this time.
- Have you always loved veggies?
- What is your favorite way to eat cauliflower?
- Did anyone enjoy the coconut quinoa this week?
Wishing you all a most fabulous weekend (thank you all for reading!) with whomever you choose to spend it with. Be it friends, family, or just yourself. Enjoy!
Yours in Less,