October

Brussels Sprouts with Pickled Shallots and Labneh

FOR THE PICKLED SHALLOTS:
1/4 cup apple cider vinegar
1 teaspoon granulated sugar
1/2 teaspoon black pepper
1/2 teaspoon fine sea salt
1 large shallot, peeled and sliced into rings

FOR THE BRUSSELS SPROUTS:
1 pound brussels sprouts
2 tablespoons extra-virgin olive oil, plus more for finishing
Fine sea salt
1 teaspoon black pepper

FOR THE LABNEH:
1 cup labneh
1 garlic clove, peeled and grated
1/2 teaspoon black pepper
Fine sea salt
2 tablespoons date syrup or pekmez (or even maple syrup or honey), for serving

Make the pickled shallots: In a small jar or bowl, mix the vinegar, sugar, black pepper and salt. Stir until the sugar and salt are completely dissolved. Add the shallots and cover the jar with a lid or plastic wrap. Let sit for 30 minutes at room temperature.

Prepare the brussels sprouts: Heat the oven to 400 degrees. Trim the brussels sprouts, discarding any stalks or damaged leaves. Halve the sprouts lengthwise, and toss with 2 tablespoons oil. Season with salt to taste and 1 teaspoon black pepper. Spread them out in a single layer on a rimmed baking sheet or roasting pan. Roast for 22 to 30 minutes, until golden brown, slightly charred in some spots and a little crispy.

As brussels sprouts cook, prepare the labneh: In a medium bowl, mix the labneh with the garlic and black pepper, then taste and season with salt.

Spread the labneh on a serving dish or plate, and spoon the sprouts over. Drain and discard the liquid from the pickled shallots, and place them on top of the sprouts. Drizzle with the date syrup and 1 to 2 tablespoons olive oil. Serve immediately.

Maple Roasted Squash with Sage and Lime

3 tablespoons maple syrup
Large pinch of ground cayenne or chile powder
2 tablespoons unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Large pinch of coriander seeds
1 pound winter squash, such as dumpling, delicata or butternut, halved, seeded and sliced into 1/2-inch thick (you don’t have to peel it)
Fresh lime juice, for serving
1 tablespoon chopped fresh sage leaves, for serving

Heat oven to 425 degrees. If you like, line a rimmed baking pan with parchment paper or foil. (It’s not necessary but will prove helpful when cleaning up.)

In a small pot over medium-high heat, combine maple syrup and cayenne in a small pot. Bring to a simmer and let cook until it reduces by a third, 1 to 3 minutes. Add butter and let it melt. Turn off heat and mix in salt, pepper and coriander.

Spread the squash out on the pan and spoon maple mixture over the pieces, turning them to coat. Roast until the pieces begin to soften, 15 minutes. Turn the squash pieces over and roast until glazed and tender, 10 to 20 minutes more. Drizzle lime juice and scatter sage leaves over the top for serving.

Beef Stew with Red Onions and Ale

2 pounds boneless beef stew meat, cut into 1-inch chunks
Kosher salt and black pepper
3 medium red onions
1 to 2 tablespoons all-purpose flour
2 tablespoon unsalted butter
1 tablespoon olive oil, plus more as needed
4 garlic cloves, thinly sliced
1 tablespoon tomato paste
1 teaspoon ground coriander
1/4 teaspoon ground allspice
2 cups beef or chicken stock, preferably homemade
1 cup ale or beer (nonalcoholic is fine)
1 rosemary sprig
3 carrots, sliced
1 tablespoon cider vinegar or sherry vinegar, plus more to taste
Chopped chives, for garnish
Flaky sea salt, for garnish

Season the beef all over with salt and pepper. Set aside while you prepare the onions.
Peel the onions. Cut 2 of them in half root to stem, then thinly slice them crosswise into half-moons. Cut the third onion, root to stem, into 1/2-inch wedges.

Dust the beef cubes lightly with flour. Heat butter and 1 tablespoon oil in a large Dutch oven or other pot over medium-high. Add beef, in batches taking care not to crowd the pan, and sear until it’s good and dark all over, 5 to 6 minutes per batch. Transfer beef cubes to a bowl as they brown. Add more oil and adjust heat if necessary to prevent burning.

Stir in sliced onions and raise heat to medium-high if you lowered it. Cook until pale golden brown and soft, 10 to 15 minutes, stirring occasionally. Add garlic and sauté until fragrant and lightly golden at the edges, 2 to 3 minutes longer.

Make a well in the center of the onions, then stir in tomato paste, coriander and allspice; cook, stirring until paste is darkened, 1 minute. Stir in stock, ale, 1 cup water and rosemary sprig. Return beef and any juices to the pot and bring to a simmer. Partly cover the pot and simmer gently for 45 minutes.

Give the beef a stir, then add onion wedges. Simmer for 15 minutes, then stir in carrots and continue to simmer until the meat, onions and carrots are tender, 30 to 45 minutes longer.

If the sauce seems thin, use a slotted spoon to transfer meat and vegetables to a platter; cover with foil to keep warm. Discard the rosemary. Return pot with liquid to stove and simmer until thickened, 5 to 10 minutes. Stir in vinegar. Taste and add more salt and vinegar if you like. Spoon sauce over meat and garnish with chives, flaky sea salt and more black pepper.

Roasted Cauliflower with Pancetta, Olives, and Parmesan

1 large head cauliflower (about 1 3/4 pounds), trimmed and cut into bite-size florets (about 8 cups)
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt, plus more as needed
1/3 cup olives, crushed, pitted and chopped
1 fat garlic clove, finely grated or minced
1 1/2 tablespoons fresh lemon juice, plus more to taste
1/8 teaspoon red-pepper flakes, plus more as needed
4 ounces pancetta or bacon, cut into 1/8-inch cubes
3/4 teaspoon cumin or caraway seeds
1/2 cup shredded (not ground) Parmesan
1/4 cup chopped fresh parsley or mint leaves and tender stems, for serving

Heat oven to 425 degrees. Place cauliflower on a rimmed baking sheet and toss with 1/4 cup olive oil and 1/2 teaspoon salt until well coated. Roast for 15 minutes.

In a small bowl, whisk together olives, garlic, lemon juice, 1/8 teaspoon red-pepper flakes and a large pinch of salt. Drizzle in the remaining 1/4 cup olive oil, whisking well.

After the cauliflower has roasted for 15 minutes, add pancetta and cumin seeds to pan and gently mix to combine. Sprinkle Parmesan on top and roast for another 15 to 20 minutes, until cauliflower is tender, the pancetta rendered, and cheese is golden brown and crunchy.

Spoon olive dressing all over roasted cauliflower while still hot and toss to combine. Taste, and add more salt, red-pepper flakes or lemon juice, if needed. Scatter parsley over the top before serving.

Baked Sriracha-Mango Cauliflower

1 head of cauliflower mine was small-medium-ish size

Batter
1 cup (250 ml) water
3/4 cup (94 g) + 2 Tbsp flour (I used half whole wheat + half white , (use 1/2 cup chickpea flour + 1/4 cup or more rice flour to make gf)
3/4 to 1 tsp salt or to taste
1 tsp each of garlic powder and onion powder
1/2 tsp (0.5 tsp) each of smoked paprika, chili powder/cayenne
a very generous dash of black pepper
2 tsp oil optional

Mango Sriracha Glaze
1 cup (340 g) mango jam or preserves or use orange marmalade or grape jelly for variations
1/4 cup (60 ml) Sriracha sauce or to taste ?
1 Tbsp or more hot sauce or to taste I used Frank’s red hot
1/4 cup (62 ml) Orange juice or apple juice more juice if you like a thinner glaze
a generous pinch of garlic powder
1/4 tsp (0.25 tsp) ginger powder

Preheat the oven to 450 degrees F / 230ºc. Chop the cauliflower into 1.5-2 inch pieces. Mix everything under batter in a bowl until smooth and thick enough batter that can coat the cauliflower pieces well.(add more flour if needed). Dip cauliflower in the batter and place on parchment lined baking sheet. Line the sheet with parchment or grease very well. Bake for 20 minutes.

Glaze
In a pan, mix all the ingredients under glaze and heat on medium. Taste and adjust spice, sweet and tang if needed(add sugar or vinegar for extra sweet or tang). You can also use fresh or frozen ripe mango puree + maple/sugar instead of preserves(as suggested by some readers who made these already).

Once the glaze is hot, taste and adjust spice + sweet. add the baked cauliflower to it. Toss well to coat carefully and let the glaze come to a boil. 1-2 minutes. You can use a large pan that can fit all the florets or do 2 batches. do not toss/move the florets too much. Remove from pan and Serve hot as is, or with rice/grains or with any creamy cool dips like vegan ranch. Alternatively, bring the sauce ingredients to a boil and pour over the baked cauliflower, mix to coat and serve.

Notes
Variations: Use grape jelly or Orange preserves. Add a 1/4 cup ketchup to the glaze.Use Barbecue sauce or sweet and sour sauce.To make buffalo wings, mix in enough hot sauce with melted vegan butter or oil (2:1 ratio) and toss the baked cauliflower in it, bake for a few minutes and seve.

Spicy Baked Cauliflower (or Potato Wedges)

For the batter:
2 to 3 Tbsp (2 to 3 tbsp) hot sauce
1 Tbsp evoo
1/2 to 3/4 tsp black pepper
1/2 to 1 tsp cayenne/ red chili powder
1.5 tsp garlic powder
1.5 tsp onion powder
1.5 to 2 tsp paprika
1 tsp cumin powder
3/4 tsp (0.75 tsp) salt
3 Tbsp cornstarch or arrowroot starch
1/3 cup (41.67 g) flour
1/2 cup (113 ml) coconut milk canned, preferably full fat
1/4 cup (62.5 ml) water
3.5 to 4 cups (1160 to 1300 g) cauliflower florets

Breadcrumb coating:
3/4 cup (81 g) bread crumbs
2 tbsp flour
1/2 tsp (0.5 tsp) cayenne
1/2 tsp (0.5 tsp) onion powder
1/2 tsp (0.5 tsp) garlic
1/2 tsp (0.5 tsp) paprika
1/4 tsp (0.25 tsp) salt

In a bowl, mix everything except cauliflower for the batter. if the batter is too thin, add more flour or starch.

In another shallow bowl, mix everything under breadcrumb coating.

Dip cauliflower in the batter, then coat in breadcrumbs and place on parchment lined sheet.(use gloves or a fork. the batter is spicy)

Drizzle any remaining batter on the cauliflower. Spray oil.

Bake at pre-heated 425 degrees F / 220ºc for 25 minutes or until a toothpick goes through the cauliflower easily. Serve warm with ranch dressing.

Crispy Kung Pao Cauliflower

For the Baked Crispy Cauliflower
5 tbsp corn starch or other starch
6 tbsp bread crumbs use gluten-free crumbs to make gf
5 tbsp or more water
1/2 tsp (0.5 tsp) cayenne use a 1/3 tsp for less heat
2 tsp soy sauce
1/4 tsp (0.25 tsp) salt
1/4 tsp (0.25 tsp) roasted sesame oil
1 tsp oil
1 medium head of cauliflower chopped into florets

For the Kung Pao sauce:
1 tsp oil
8 to 10 (8 to 10 ) dried red chilies chinese red chilies, or arbol or cayenne, or use california red for less heat
1/2 tsp (0.5 tsp) coarsely crushed sichuan peppercorns or use a mix of coarsely crushed black pepper and red pepper flakes
2 to 3 tbsp chopped cashews or peanuts
4 to 5 cloves of garlic minced
1 inch ginger minced
2 tbsp scallions chopped

Sauce mix
2.5 tbsp low sodium soy sauce/tamari use certified gluten-free sauce to make gf
1.5 to 2 tbsp (1.5 to 1 tbsp) rice vinegar
1 tsp chinese rice wine optional
1 tbsp sugar
1/4 cup (63 ml) + 2 tbsp water use 1/2 cup for more sauce
1 tsp cornstarch

Chop up the cauliflower and keep aside. Preheat the oven to 425 degrees F / 220ºc. Mix the cornstarch breadcrumbs, and the rest of the ingredients to make a batter. Let the batter sit for 10 seconds to thicken if it isn’t thick. The cornstarch continues to thicken the batter, so as soon as it is a good not too watery consistency, start dipping the cauliflower in the batter, tap to drop excess and place on parchment lined baking sheet. If the batter thickens too much while working, add a tsp or more water and mix in and continue.

Bake for 30 minutes or longer until the florets are cooked through. Check with a toothpick/knife
Meanwhile make the sauce. Heat oil in a skillet over medium high heat. Add the red chilies and peppercorns and cook until the red chilies are fragrant, but not overly brown, or someone starts sneezing. (For more heat, break some of the chilies into half and add to the skillet.)

Add the nuts and mix for a few seconds. Add the ginger, garlic, reduce heat to medium low and continue to cook until the garlic is golden. 4 to 5 minutes. Stir occasionally.

Add in the scallions, and 2 to 3 tbsp finely chopped green peppers or other veggies if using and mix in. Increase heat to medium. Cook for a minute.

Mix the sauce ingredients in a bowl and add to the skillet. Continue to cook until the sauce comes to a boil and thickens slightly. 2 mins. Carefully taste and adjust salt, sweet and spice. If the sauce is not hot enough, break a few of the chilies open or add in red pepper flakes to taste and mix in.
Arrange the baked cauliflower in a shallow bowl in one layer. When ready to serve, Drizzle the sauce over each floret. Serve.

To store, store the baked cauliflower and sauce separately. Heat the sauce, pour over the florets. To serve with rice/cooked grains, double the sauce mix and bring to a boil to thicken, toss in the cauliflower and serve immediately over rice.

Golden Turmeric Roasted Cauliflower

1 medium head of cauliflower, chopped into small florets
3 tsp oil
1 tsp lemon juice or lime juice
1 tsp turmeric
1 tsp garam masala or use curry powder of choice
1/2 tsp salt
1 tsp garlic powder
1/4 tsp onion powder
1/2 tsp cayenne or use 1 tsp sweet paprika + pinches of cayenne to taste
a good dash of black pepper
pinches of cinnamon and clove powder, optional
1.5 to 2 tbsp panko breadcrumbs
raita, chutney or lemon to serve

Slice the cauliflower into florets and add to a large bowl. Drizzle oil and lemon juice. Mix and rub the oil and lemon juice into the florets.

Mix the spices and breadcrumbs in a bowl. Sprinkle all over the cauliflower and toss well to coat.
Spread on parchment lined baking sheet or large dish and spray oil on the florets.

Bake at 425 degrees F (220 deg C) for 20 minutes, then reduce heat to 400 degrees F. Turn the sheet around or move the cauliflower around a bit and bake for another 10 to 15 minutes.

Serve with raita.

Nashville Cauliflower Wings

1 medium head of cauliflower chopped into florets

Batter:
1/3 cup (78.67 ml) almond or soy milk
1 tsp hot sauce
1/2 tsp (0.5 tsp) garlic powder
1/2 tsp (0.5 tsp) onion powder
1/2 tsp (0.5 tsp) salt
1/4 cup (31.25 g) flour (all purpose, or use rice flour for gluten-free)
3 tbsp starch (I use cornstarch, arrowroot or potato starch works too)
1/2 tsp (0.5 tsp) baking powder
1 tsp oil

Nashville style hot chicken sauce:
1 tbsp oil or melted butter
1/2 tsp (0.5 tsp) cayenne , use 1/4 tsp for less heat
1 tsp black pepper , use 1//2 tsp for less heat
1 tsp sugar or maple syrup
1 tsp sweet paprika , use more if omitting cayenne
2 tbsp hot sauce
1/2 tsp (0.5 tsp) garlic powder
1/2 tsp (0.5 tsp) poultry seasoning ( or use sage + onion powder)
1 tbsp vinegar
1 tbsp water

Chop the cauliflower and set aside. Line a baking dish with parchment. Preheat the oven to 425 deg F ( 220 C).

Make the batter by whisking all the ingredients under batter. The batter will start to thicken after half a minute, so work quickly.

Add cauliflower florets and toss well to coat. It will take a minute for the thick batter to coat the florets well. Some uncoated cauliflower edges are ok. Drop on parchment lined baking dish. Spray oil on top. (You can also sprinkle 2-3 tbsp breadcrumbs on the florets in the dish for extra crispyness).
Bake at 425 deg F for 25 mins (35 mins if serving the bites with hot sauce on the side) . In the meantime, make the nashville hot sauce mixture in large bowl. You can double this sauce easily for larger cauliflower.

Remove the dish from the oven and cool for 5 mins. Add the baked cauliflower to the sauce bowl and gently toss to coat.

Drop back into the baking dish and bake for 15 mins or longer at 400 deg F. Serve with cooling dips such as vegan ranch and some pickles.

Notes

Cajun Roasted Cauliflower with Chimichurri

Cajun Cauliflower:
1 small head of cauliflower, sliced into 1/2 inch thick slices or chopped into medium size florets
2 tbsp cajun spice blend (2 tsp sweet paprika, 1/3 tsp cayenne, 1/2 tsp black pepper, 1 tsp oregano, 1.5 tsp garlic powder, 1/2 tsp thyme, 1/2 tsp onion powder, dash of pepper flakes
1/2 to 3/4 tsp salt (if using store bought cajun blend, it might already be salted, so you will need only 1/4 tsp)
2 tsp oil
1 tsp lemon juice

Chimichurri sauce:
1 cup (60 g) packed parsley or one bunch parsley leaves and tender stems, chopped
1/4 cup (0.25 g) basil packed or use cilantro
6 cloves (6 cloves ) of raw garlic more the merrier
2 tbsp (2 tbsp ) extra virgin olive oil
juice of 1 lime
1 tsp (1 tsp ) vinegar apple cider or balsamic or red wine vinegar
1/4 tsp (0.25 tsp ) salt
1/4 tsp (0.25 tsp ) black pepper
2 tbsp (2 tbsp ) or more avocado for creamyness optional

Slice the cauliflower or chop into florets. Blend the chimichurri sauce with a few tbsp of water and set aside. Line a baking dish with parchment. Preheat the oven to 425 deg F ( 220 C )
Rub oil and lemon juice all over the slices or florets.

Sprinkle the cajun spice + salt on both sides of the slices and rub lightly. Then sprinkle more on the open side. (If using florets, sprinkle spice + salt, then toss well to coat). For Crispyness, mix 2 tbsp breadcrumbs in the spice mix and salt and then sprinkle all over.

Spray oil lightly on the spiced cauliflower to seal the spices in, Bake at 425 deg F for 20 to 25 mins. Broil for a minute to sear if needed.

Cauliflower tends to soften depending on the moisture content after cooking. So serve immediately. Sprinkle some more spice if needed. Cajun can be hot, so add another cooling dressing of choice if needed.

Serve with a side salad of cherry tomatoes/tomatoes, onion, chickpeas/beans, salt, pepper and chimichurri/lemon with these.

Sticky Sesame Cauliflower

Sesame Soy Sauce:
2 tsp. sesame oil
2 tsp fresh grated ginger
2 cloves of garlic , minced
1/4 cup tamari or soy sauce
1/3 cup maple syrup
1.5 tbsp rice vinegar
1 tsp sriracha
2 tsp cornstarch or 1.5 tsp tapioca starch
1/4 cup (59.15 ml) cold water

Cauliflower:
1/2 cup rice flour
3 tbsp tapioca or corn starch.
1/2 teaspoon garlic powder
1/4 teaspoon salt
dash of black pepper and cayenne
1/2 cup (118.29 ml) water
2 tsp sesame oil
1 (265 g) small head of cauliflower, chopped into equal size florets

Garnish: sesame seeds and scallions

Sticky Sesame Sauce: Heat a skillet over medium heat. Add sesame oil, garlic and ginger. Cook the garlic ginger for a minute. Add the soy sauce, rice vinegar, maple and bring to boil. Mix cornstarch in the water and add this cornstarch slurry and bring to a boil to thicken, Take off heat.

Cauliflower: Preheat the oven to 425 deg F ( 220 C). Line a baking sheet or dish with parchment. In a large bowl add the dry ingredients for the batter and whisk well. Add the wet ingredients and min until smooth.

Add the cauliflower and mix to coat. This batter keeps thickening as it sits, so mix and toss quickly.

Transfer to the the lined baking sheet. and bake for 30 mins. Make the sticky sauce in the meanwhile if you havent yet.

Once baked, you can do one of the following:

1. Brush the sauce over the cauliflower florets and bake for additional 10 to 15 mins (time depends on how crisp and sticky you want the sauce)

2. Wait for a few mins then transfer the florets to the sauce. Mix gently to coat. Serve immediately or transfer to the baking sheet to bake for 10 to 15 mins.

Sprinkle black and white sesame seeds and chopped scallions and serve as is, or over rice or in lettuce wraps.

Note: you can substitute tofu for some of the cauliflower.

Sheet Pan Patatas Bravas with Chorizo and Kale

1 (28-ounce) bag small, multicolored potatoes
1 tablespoon olive oil
1 1/2 teaspoons salt, divided
1/2 teaspoon black pepper
1 (12-ounce) package chorizo links, or 4 sausages of any kind
2 bunches lacinato kale, washed
1/3 cup mayonnaise
2 tablespoons sriracha, plus more to taste
1 tablespoon apple cider vinegar

Preheat oven to 425°F. Cut potatoes into quarters, place in a large bowl; toss in olive oil, 1 teaspoon of the salt, and pepper. Transfer to a rimmed baking sheet. Cut sausages into ½-inch rounds, and place rounds on baking sheet. Transfer to oven and roast for 15-20 minutes until sausages are golden brown. Remove sausage, set aside, and use a spatula to flip potatoes. Return to oven and continue roasting until potatoes are crispy and golden, about 15 more minutes.

While the potatoes roast, prepare the kale: Remove the thick, center rib from kale leaves, and cut the leaves into ¼-inch strips. The easiest way to do this is to stack your de-ribbed kale leaves, then roll the stacked leaves and slice, creating ribbons. Set kale aside.

Prepare your sauce: In a small bowl, mix together mayonnaise and sriracha, and taste. Add more sriracha to your own spice preference and thin with a little water, if necessary, to make it easier to drizzle.

When potatoes are done, remove them from the oven, then transfer potatoes to a bowl. Place the kale on the baking sheet and use a pair of tongs to coat the kale ribbons in the oil leftover on the pan from the sausages and potatoes. Once coated, add remaining 1/2 teaspoon salt and the apple cider vinegar and continue mixing, using hands to squeeze and massage kale, until fully coated. Spread into an even layer, top with potatoes and sausage pieces, then drizzle with the mayonnaise mixture. Serve.

Roasted Cauliflower Gratin

ingredients

2 medium cauliflower heads (about 10 cups, 20 ounces florets)
2 tablespoons olive oil for drizzling
1/2 teaspoon salt
½ teaspoon pepper
——–
2 Tablespoon olive oil or butter
1 onion, diced or sub 2 fat shallots)
6–8 garlic cloves, rough chopped
2 tablespoons fresh chopped sage (or 2 teaspoons dry sage, or sub rosemary or thyme)
Bechamel Sauce:

2 tablespoons butter
3 tablespoons all-purpose flour (or gf flour)
2 cups milk, hot
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
1/4 teaspoon nutmeg (fresh grated is nice)
¼ cup grated gruyere cheese- (or mozzarella -plus 3 Tablespoons for the top)
¼ cup grated Parmesan or pecorino
Optional Additions:

¼ cup crispy bacon bits, or crispy pancetta
¼ cup vegan “bacon bits”
bread crumb topping (see notes)
instructions
Preheat oven to 400 F.
Roast the Cauliflower: Cut cauliflower into bite size pieces, toss with olive oil (just enough to lightly coat) salt and pepper and place on one (or two) parchment-lined sheet pans ( in a single layer) and bake until tender and golden, about 20-25 minutes.
Saute the onions: In an extra large skillet saute the onion over med- high heat in olive oil until tender and fragrant, stirring often, about 3-4 minutes. Add garlic and sage and lower heat to medium and sauté 3-4 minutes, until fragrant, season with salt and pepper. Take your time here and make sure onion and garlic are golden and tender. Set aside.
Make the Bechamel Sauce: In a small pot, melt butter over medium heat. Stir until butter just begins to become golden and becomes nutty and fragrant. Add flour. Stir and cook flour for at least 1 minute. Whisk in ½ C hot milk making sure to whisk all the flour from the corners and sides of the pot. Add another ½ C milk, whisking well. Add the final cup of milk, nutmeg, salt and pepper and whisk constantly until mixture thickens and just comes to a simmer. Turn heat to low and whisk in cheese and set aside.
Assemble: Use a greased, oven-proof 10 inch cast iron skillet, 8×11 inch baking dish or greased individual ramekins. Toss the roasted cauliflower with the Bechamel sauce and onions/garlic/ sage mixture. Taste for salt and pepper, adjusting to your liking.
Top with optional bread crumbs (see notes), optional crispy bacon or pancetta (or vegan bacon bits) a few sage leaves or a little more cheese. You could refrigerate this overnight at this point if making ahead (perhaps not in the cast iron). If refrigerating, be sure to bring to room temp before baking.
Lower heat to 375 F and bake uncovered in the oven, until golden and bubbly, about 20-25 minutes.

Roasted Cauliflower with Gremolata

1 large cauliflower-Sliced into ¾ inch slices
1 bunch Italian parsley- finely chopped- 1 Cup (or use part mint or cilantro)
2–3 garlic cloves- finely minced
1/3 C olive oil
Zest of one large lemon (1 ½ Tablespoon) finely chopped
1/8 C fresh lemon juice (half a lemon)
3/4 tsp salt
pepper to taste

Pre-heat oven to 425F.

Remove cauliflower leaves and trim sides of the stem, leaving the length. Slice Cauliflower into ½ inch to 3/4 inch thick slices. ( See photo). Arrange on a parchment lined baking sheet and brush both sides with olive oil and sprinkle generously with kosher salt and a little pepper. Roast in the oven, uncovered until golden and tender, about 30 minutes (check at 25 minutes). The thicker the slices the longer you will have to roast.

While cauliflower steaks are roasting, make the gremolata.

Chop Italian parsley ( some stems are ok) finely, to make roughly one cup, and place in a bowl. Add the rest of the ingredients and stir to combine.

When Cauliflower is tender, arrange on a platter, and drizzle gremolata over top.

Sheet Pan Warm Winter Salad

1 head cauliflower, cut into small florets
2–3 large carrots (or parsnips), peeled and cut into 1 inch thick pieces
1 fennel bulb, cored and cut in 1/3 inch thick wedges
1 red onion, sliced ito 1/2 inch wedges
14-ounce can chickpeas ( rinsed, drained and patted dry) about 1 1 /2 cups cooked chickpeas
2–3 tablespoons olive oil
2 garlic cloves, finely minced or use 1 teaspoon granulated garlic
2 teaspoons coriander
2 teaspoons sumac (optional, but tasty)
1 teaspoon salt
1/2 teaspoon cracked pepper
zest from one lemon
Couple handfuls baby spinach
Everyday Tahini Sauce (thin out with a little water, to make it more like a dressing)
3–4 tablespoons Dukkah (or a 2 tablespoons Zaatar)
3–4 tablespoons fresh dill
squeeze of lemon juice
Aleppo chili flakes ( or reguluar)

Preheat oven to 425F.

Place the cauliflower florets, carrots, fennel, onion and chickpeas in a EXTRA large bowl. Toss with the olive oil, minced garlic, coriander, salt, pepper and lemon zest. Toss well.

Place in a single layer on one or two, parchement lined sheet pans. Bake for 15 minutes, then toss veggies and rotate pans, bake 10-15 minutes more until cauliflower is tender, and edges crispy.
Make the Everyday Tahini Sauce and the Dukkah.

If serving on the sheet pan, move all the veggies onto one pan. Spread around evenly. Top with the baby spinach, drizzle the tahini sauce over top (diagonally is nice) and sprinkle with the Dukkah. Squeeze with a little lemon.

Garnish with the fresh dill and Chili flakes.

Enjoy!

Sheet Pan Chicken Shawarma Bowl with Cauliflower (with Tofu Variation)

1– 1 1/2 pounds chicken ( breast or thigh) or tofu or a mix of both
1 onion
1 red pepper- optional
1 cauliflower – optional see notes

Quick Shawarma Marinade:

1 teaspoon kosher salt
2 teaspoons cumin
2 teaspoons coriander
1 teaspoon turmeric
1 teaspoon granulated garlic ( or two cloves, finely minced)
2 tablespoons olive oil

Wrap Options:

4 x 10-12 inch wraps or pita bread
Cucumber, radish, or tomato, Everyday Kale Slaw or Isreali Salad or greens like arugula or spinach
Shawarma Bowl Options:

cooked grain ( rice, quinoa, barley) or roasted, “riced” cauliflower ( see notes)
roasted cauliflower or other roasted veggies
Serve both with Everyday Tahini Sauce, Zhoug, or Zhoug Yogurt, Baba ganoush and optional Isreali Salad.

Tandoori Bowl with Sheet Pan Roasted Cauliflower (with Chicken Variation)

1/2 head cauliflower, cut into florets ( or feel free to cook the whole thing and use leftovers for lunch)
1 can chickpeas, drained, rinsed, patted dry
1–2 boneless, skinless, chicken breast (optional)
1/2 red onion, sliced into ½ inch thick rings or wedges
2–3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon cracked pepper
1 – 2 tablespoons Tandoori spice ( see below)

Serve with cooked rice or grain ( both optional) and optional Green Harissa Sauce, fresh Italian parsley leaves ( or cilantro). Slivered almonds, pomegranate seeds, would be nice too.

Homemade Tandoori Spice ( mix in a bowl, use 1-2 tablespoons, save the rest in an airtight jar)

2 tablespoons sweet paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon granulated garlic
1 teaspoon sugar
1/2 teaspoon cayenne pepper ( optional)
1/4 teaspoon ground cinnamon
1/2 teaspoon salt

GREEN HARISSA SAUCE

Pre heat oven to 425F. If serving with rice, set it to boil on the stove. Add a cinnamon stick for added aroma.

Cut cauliflower and onion and place them along with chickpeas, on a parchment lined sheet-pan, along with the chicken breast if using.

Drizzle all with olive oil. Sprinkle everything generously with salt and pepper and generously with the tandoori spice. Give things a little toss. Drizzle a little more oil on the chicken breast to coat, rubbing it in a bit ( to prevent it from getting dry.) Place in the oven for 20 minutes. Check, toss, cook 5 more minutes if you need to. See notes.

Serve over rice or grain (or go grain- free) with optional Green harissa yogurt.

To make Green Harissa Sauce, see recipe.

notes

Small chicken breasts will cook in about 20 minutes at 425F. If they are big, they will take longer. Thighs will take longer still, especially bone-in, skin on. …and you may want to cook them in a separate baking dish, so you can pull the veggies out sooner.

To make this more festive looking add pomegranate seeds! If you like a bit of sweetness, try adding dried golden raisins or dried chopped apricots to the rice. Slivered almonds are nice too as a garnish.

Oaxacan Bowl with Sheet Pan Roasted Peppers and Sweet Potatoes

Spice Rub

2 teaspoons cumin
1 teaspoon ground chipotle ( or swap out a mix of smoked paprika and chili powder)
1/2 teaspoon kosher salt

Sheet Pan ingredients

1/2 a red onion, cut in ½ inch wedges
1 medium yam or sweet potato- diced into ¾ inch cubes ( leave skin on)
8 baby bell peppers, cut in half (or 1 regular red or yellow bell pepper, cut into strips )
½ cup pecans
2 teaspoons maple syrup
1 15-16 ounce can Seasoned Black Beans ( Cuban style or Mexican style) or use regular black beans ( see notes)
Garnish: Avocado, cilantro, scallions, Cabbage Slaw, Mexican Secret Sauce or Vegan Avocado Sauce

Quick Cabbage Slaw

1/2 of a a red cabbage, shredded
1 tablespoon olive oil
1/4 cup chopped cilantro or scallions or both
1 teaspoon coriander
1/8 teaspoon kosher salt
1 tablespoon lime juice
instructions
Preheat oven to 400F

Mix cumin, chipotle and salt together in a small bowl.

Place onion, sweet potato and peppers on a parchment lined sheet pan. Drizzle onion and potato with a little olive oil and sprinkle generously with spice mix, tossing to coat all sides well. Use about ½ or 2/3 of the spice.

Place in the oven for 20-30 minutes, tossing halfway through.

On another smaller parchment-lined pan, toss the pecans with 2 teaspoons maple syrup and 1 teaspoon of the spice mix. Place in the oven (on a lower rack) for 10-12 minutes, or until lightly browned. When you pull it out, give nuts a quick toss to loosen them up and “fluffen” them, so when they cool, they are easy to remove.

Heat the seasoned beans in a small pot on the stove ( see notes) and make the slaw. Finely chop or shred the cabbage and place in a medium bowl with the rest of the ingredients, toss. Taste, adjust lime and salt.

Slice the avocado.

When the veggies are fork tender, assemble the bowls. Divide the beans among 2-3 bowls. Divide all the veggies, placing them over the beans, and top with slaw and add the avocado.

Serve with the Chipotle Mayo ( vegan-adaptable) or Vegan Avocado sauce if you like, or sour cream and hot sauce– it’s fine without though too. ?

Sheet Pan Smoky Cauliflower with Chimichurri (for Bowls or Tacos)

Smoky Roasted Cauliflower:

one head cauliflower, cut into small florets
red bell pepper, cut in half
3 tablespoons olive oil
1 teaspoon salt
2 teaspoons coriander
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon ground chipotle (optional)
1/2 teaspoon garlic powder

Seasoned Black beans:

1 x 14-ounce can black beans ( serves 2-3, feel free to double) rinsed, drained
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
drizzle olive oil

2 cups cooked rice (optional, or sub quinoa or black rice)

Mexican Slaw (or sub shredded cabbage or radishes)

Chimichurri Sauce

Other toppings: sliced avocado, pickled red onions, cilantro, sprouts.

Heat oven to 425F.

If making rice or quinoa, cook it according to directions first.

Roast the Cauliflower: Toss Cauliflower with olive oil, salt and spices in a large bowl, and place in a single layer, on parchement-lined sheet pans (you may need two. Cut the bell pepper in half and place on the same sheet pan open side down. Roast 12 minutes, turn cauliflower over, rotating racks ( top rack will cook faster) and cook another 12-15 minutes, until nice and golden, and fork-tender.

Make the Chimichurri Sauce, optional Mexican slaw and optional pickled onions.

Season the blackbeans: Warm up the black beans in a small pot on the stove, adding water, spices, salt and oil.

Assemble Bowls: Layer rice and beans, top with roasted cauliflower. Drizzle with a little chimichurri sauce and garnish with the slaw, avocado, pickled onions, sprouts and cilantro.
notes

Repurpose these into tacos. Fold the warm cauliflower into warm tortillas, add chimichurri sauce, Mexican Slaw, avocado, seasoned black beans if you like, and your favorite hot sauce! Yum!!!

These also taste great as a wrap or burrito.

Whole-Roasted Broccoli With Herbed Yogurt, Dukkah & Chile

ROASTED BROCCOLI
2 broccoli heads
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt

HERBED YOGURT
1 cup whole-milk Greek yogurt
1/2 cup chopped fresh parsley
1/2 cup chopped fresh chives
1 tablespoon chopped fresh tarragon
1/2 lemon, juice of
1 1/2 teaspoons kosher salt
1 garlic clove

SERVING
Extra-virgin olive oil
Dukkah (recipe below)
1 serrano pepper, very thinly sliced
1 lemon
Flaky sea salt

Dukkah:
1 cup raw hazelnuts or pistachios
1 teaspoon cumin seeds
1 teaspoon coriander seeds
3 tablespoons sesame seeds
1/2 teaspoon ground cardamom
1 teaspoon kosher salt

Heat the oven to 425°F. Line a sheet pan with parchment paper.

Bring a large pot of water to a boil. Gently lower in the broccoli and boil for 5 minutes. Transfer to a plate or sheet pan lined with paper towels and let the broccoli air-dry.

Once the broccoli has stopped steaming, place it on the prepared baking sheet. Drizzle with the olive oil and generously sprinkle with the kosher salt. Roast until golden and lightly charred in some places, 20 to 30 minutes, depending on how hot your oven is.

Make the herbed yogurt: In a blender, combine the yogurt, parsley, chives, tarragon, lemon juice, kosher salt, and garlic. Blend until smooth.

To serve: Place the roasted broccoli on a serving platter and drizzle over the yogurt and some olive oil. Sprinkle with the dukkah and serrano, add a squeeze of lemon juice and pinch of sea salt, and serve warm.

Dukkah

Heat the oven to 350°F.

Spread the nuts on a baking sheet and toast until lightly golden, about 7 minutes. Let the nuts cool just enough to handle. Wrap the nuts in a clean towel and use the towel to slough off the skins. Set aside.

Heat a small dry skillet over medium-low heat. Add the cumin seeds and coriander seeds and toast briefly until fragrant and slightly golden, about 2 minutes. Set aside, separately from the nuts.
In the same pan, toast the sesame seeds until fragrant and slightly golden, 2 to 3 minutes.

In a blender, combine the cumin seeds, coriander seeds, and cardamom and blend briefly, until they just start to break down. Add the hazelnuts and blitz a few times more, making sure not to overblend. You want a chunky texture here, not nut butter.

Empty the mixture into a medium bowl and add the sesame seeds and salt. Store in an airtight container at room temperature for up to 2 months.