Khichdi

1/2 cup (92.5 g) long grain white basmati rice
1/2 cup (96 g) quick cooking lentils such as split Red lentils (masoor dal) or (petite yellow lentils) Mung Dal or both
1 tsp oil
1/3 tsp cumin seeds or 1/2 tsp mustard seeds
1/2 onion finely chopped
2 cloves of garlic finely chopped
1 inch (7 g) ginger finely chopped
1 green Chili, chopped serrano or birds eye, or use half a jalapeño
1 bay leaf or 6 curry leaves , optional
1 tsp coriander powder
1/2 tsp ground cumin
1/2 tsp garam masala , optional
1/2 tsp turmeric
1/4 tsp cayenne optional
1 tomato chopped
1 to 2 cups chopped vegetables
1/2 tsp salt
2 cups (473.18 ml) water 2.5 for saucier

Wash the lentils and rice then soak in hot water for 15 minutes.

Heat the Instant Pot on saute. Add oil and let it heat up. Add cumin or mustard seeds and cook for half a minute.

Add the onion, chile, garlic, ginger and a pinch of salt (and bay leaves or curry leaves) and cook for 2 mins.

Add ginger and spices and mix in.

Add tomato and cook for 3 mins. Mash the larger pieces. Add 2 tbsp water to deglaze mid way.
Drain and add the lentils and rice. Add water, salt, veggies and mix well to pick up any stuck bits.
Close the lid and pressure cook one of the following times. Low pressure for 3 mins for pictured version. High pressure for 3 to 6 minutes for a porridge and if using mung dal. Once the cooking cycle is done, quick release the pressure after 5 mins.

Fold in a few tbsp chopped cilantro and lemon juice to taste and fluff. Taste and adjust salt and flavor.

Store refrigerated for upto 3 days. For brown rice kitchari, try this.

Notes:
To make it in a saucepan: follow steps 1 to 5 in a saucepan over medium heat. Add the lentils and rice and 3 cups water. Bring to a boil then reduce heat to low-medium and continue to cook for 15-20 minutes or until desired consistency. You can add any blend of veggies! Think carrots, zucchini, cauliflower, and spinach. Use any blend you like.

Make sure not to burn the spices or your kitchari will be bitter.

White basmati rice can be substituted for other quick cooking whole grains such as quinoa, and amaranth.

Feel free to play around with the spices and vegetables, according to what you enjoy and what’s in season.

Chicken Soup (with Slow Cooker and Pressure Cooker Variations)

1–2 tablespoons olive oil
one large onion, diced (or sub 2 fat shallots, or two leeks)
2 tablespoons fresh ginger, chopped
4–8 garlic cloves, rough chopped (I like 8)
4 cups chicken broth or stock
2 cups water
1 teaspoon salt
2 bay leaves
1/4 teaspoon white pepper (or use regular)
1 1/2 lbs chicken thighs, boneless, skinless ( or use breasts- if very large, cut in half)
——–
lemon juice to taste
pinch chili flakes
scallions, cilantro or Italian parsley
drizzle of toasted sesame oil (optional, tasty)

Optional: 2-3 cups of cooked grain or starch of your choice like… Quinoa, rice or soba noodles, pasta, rice, 1 can whitebeans.

STOVE TOP INSTRUCTIONS:

Heat oil in a big pot or dutch oven over medium heat. Add onion, garlic and ginger and saute until fragrant, about 3-4 minutes. Lower heat to med- low and continue sauteeing until golden, 3-4 more minutes.

Add the chicken stock, water, salt, white pepper, bay leaves and skinless chicken. Bring to a boil. Cover, and lower heat so it’s gently simmering, covered for 20 mintues. If using breasts, check at 15.

Test a piece of chicken for doneness by pulling meat apart with two forks. It should come apart easily and look opaque. If done, shred the rest of the chicken, then return to the pot and simmer gently for 5 more minutes.

Squeeze with lemon, taste and adjust broth. You can add more salt of needed, or if too salty for your taste, water down with a little water. I prefer ours salty, lemony and unctuous, especially if adding a starch (like rice, noodles or beans) which will temper the salt quite a bit. Up to you. If the soup tastes bland, it needs salt.

Ladle it over cooked rice or noodles or just on it’s own.

Garnish with scallions or cilantro (or both) a drizzle of sesame oil if you like and chili flakes (or chili paste or sriracha). Or you could add some cooked or leftover rice or quinoa. You could add white beans or cooked pasta.

Or if going low-carb- leave all the starch and grains out keep it simple and keto-friendly. Cauliflower rice would also work well here too!

Notes:

Soup will keep 4 days in the fridge, or freeze.

You could ladle it over a mound of rice noodles, then finish with sesame oil, sesame seeds, scallions and cilantro

Feel free to add 1/2 cup rice or quinoa to simmering soup. Or add a can of whitebeans. You can also add pasta ( about 4 ounces) but I prefer to cook pasta and rice noodles separate and ladel the soup overtop cooked noodles. Up to you. Feel free to toss in veggies, kale, spinach, etc.

Instant Pot: Set Instant pot to “saute” function and heat the oil. Add onion, garlic and ginger and saute 3-4 minutes until fragrant. Add broth, water, salt, pepper, bay, white pepper and chicken thighs, give a stir. Pressure cook on high for 12 minutes. (If using breasts, pressure cook 8-10 minutes depending on size). Manually release. Shred chicken with two forks. Season with lemon juice. Taste, adust salt. Follow the rest of the instuctions above.

For a slow cooker version, cook as stated above then cover and cook on low for 6-7 hours, or on High for 3 hours.

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.

Mexican Pinto Beans

1 lb dry pinto beans (2 1/2 cups dry), soaked 6-12 hours, then drained
1 teaspoon salt
——-
1–2 tablespoons olive oil
1 onion, diced
4 cloves garlic, rough chopped
1 cinnamon stick (optional)
1 dry Mexican Guajillo Chile (optional, see notes), seeds removed, cut into small pieces
1 tablespoon cumin
1 tablespoon coriander
2 teaspoons chili powder
2 teaspoons dried oregano
2 bay leaves (optional)
2 quarts water
1 tablespoon tomato paste (optional)
1/2 teaspoon salt

1/2 teaspoon vinegar
1 tablespoon adobo sauce (from canned chipotles)

Place pinto beans in a med bowl, and cover with 2-3 inches of water. Stir in 1 teaspoon salt and let soak overnight – or for a minimum of 6 hours. Drain.

After soaking: In a large pot, heat the oil over medium heat and saute the onion and garlic until tender and fragrant, 4-5 minutes. Add the dried chili, cinnamon stick and all the spices. Saute one minute to toast the spices. Add the water, tomato paste and DRAINED beans. Stir in the 1/2 salt and bring to a rapid boil.

Lower heat to maintain a gentle simmer (on low or medium low) and simmer uncovered for 45-60 minutes, until beans are tender.

Stir in the tablespoon of Chipotle Adobo Sauce and the vinegar.

Taste, adjusting salt if needed.

Notes:
Feel free to substite 1-2 canned chipotle peppers (chopped) instead of the dried Mexican chili. Or leave out both for a milder version. Or experiment with other dried Mexican chilies taking not of heat level. One Guajillo chili makes this MEDIUM SPICY.

Using the The Adobo sauce from the Canned Chipotle Peppers really elevates and adds a lovely smokiness to the whole dish. Freeze the leftover chipotle chilies (individually) for later use!
You could also use a little smoked paprika for the smoky flavor without the spiciness.

INSTANT POT: Cook according to above, using the saute function for sauteeing. Reduce water to 4 cups. Pressure cook the soaked pinto beans on high for 25 minutes, naturally release. If you’d like to reduce liquid further, cook on saute function for a few minutes until it thickens up.

HAM HOCK: Feel free to add a smoked ham hock to the top of the simmering beans. After it’s tender, shred the meat and stir into the beans.

Basic Roasted Vegetables

2 large carrots, peeled, sliced into ½ in rounds, halved into half-moons
2 parsnips, peeled, sliced into ½ in rounds, halved
1/2 – 1 onion, cut into 1/2 inch wedges
1 red bell pepper, cut into 1 inch chunks, or wedges
1 sweet potato cut into ¾ inch cubes
2–3 tablespoons olive oil
generous, 5 finger pinch of salt and pepper
optional additions: other veggies of course, fresh herbs -thyme, rosemary, sage

Pre-heat oven to 425F.

Cut veggies and place on a parchment-lined sheet pan. If your sheet pans are small, use 2 pans.
Cut veggies and place them in rows.

drizzle lightly with olive oil, sprinkle with salt and pepper, and using tongs give a light toss.
Place in the middle of the oven for 15-20 minutes, rotate, toss again, and continue cooking until fork tender, another 10-15 minutes.

Place in a serving dish and cover to keep warm.

Tips:

Choose veggies that take roughly the same amount of time to roast. Root veggies (vegetables that grow underground) like carrots, parsnips, beets, and potatoes, are relatively dense compared to other veggies and take the longest to roast, 30-50 minutes, depending on what size you cut them. Winter squash are medium-dense so take less time, when peeled and diced.

If someone were to ask me which veggies are best to roast? I would say, hands-down, root vegetables! Their natural sweetness and earthiness both get enhanced and elevated through roasting.
Cut veggies so they are the same thickness. This ensures they roast quickly and uniformly. I try to keep root veggies at ½ inch thick.

Roast vegetables on a parchment-lined sheet pan – and use an extra-large one! Or use two! They like space.

Group different veggies separately on the sheet pan (instead of mixing them all together) just in case you need to remove some and not others.

Keep it simple, with a light drizzle of olive oil, sprinkling of salt and pepper. This allows the flavors of the veggies to really shine.

Use a hot, 425 F oven, middle rack.

Check at 15 minutes, rotate pan and give a quick toss, continue cooking 5-15 minutes or until fork tender.

I always like to include an onion and bell pepper for flavor. (Just a personal preference)
Of course you can add a herb – thyme, rosemary, sage- all work well.

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 Roasted Miso Tofu and Carrot Bowl (with Chicken Variation)

4 large carrots- peeled or scrubbed ( or sub sweet potato, yam, parsnips or other veggies)
8 ounces tofu – extra firm ( or add salmon or chicken breast…see notes)
salt and pepper and optional chili flakes to taste
Garnish- Orange zest ( optional) toasted sesame seeds, nuts, ¼ cup cilantro or scallions
Marinade:

2 tablespoons toasted sesame oil
2 tablespoons soy sauce
2 tablespoons miso paste ( any color)
1 tablespoon fresh ginger
2 garlic cloves
1 tablespoon rice vinegar
2 tablespoon honey or maple

Preheat oven to 425F

Make the marinade, blending all ingredients in a blender until smooth.

Slice carrots at an angle into ? -½ inch disks, then half-moons.

Blot tofu with paper towels and slice into ¾- 1 inch slices, blot again.

Line a sheet pan with parchment.

Place carrots in single layer on the sheet pan, and beside them add the tofu.

Season the tofu (or salmon chicken) with salt and pepper – and if you like, add chili flakes.
Spoon or brush on the honey–miso marinade generously over the tofu and drizzle an remaining over the carrots. If carrots seem dry, drizzle with a little more oil. Give a quick toss, spread out, and place in the oven for 30 minutes.

Divide carrots among two bowls, top with tofu. Garnish with fresh orange zest ( optional) , toasted sesame seeds and some fresh cilantro ( or scallions).

notes

If using salmon, it will cook much faster than the carrots. Depending on how thick, it may only need 10-15 in the oven, so either take it out early, or put it in later. Chicken breast ( boneless) will cook relatively the same amount of time as carrots ( give or take) but always check as thicker or larger breasts will obviously take longer, and smaller may take less time.

Seared Scallops with Horseradish Cream

5 large dry sea scallops (about 4 to 5 ounces)
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon finely minced shallot
1 pinch celery seed
3 tablespoons dry sherry, such as amontillado
1 teaspoon sherry vinegar (white or red wine vinegar is fine, too)
1 tablespoon prepared horseradish
2 tablespoons heavy cream
Chopped chives, for garnish (optional)
Lemon wedges, for serving (optional)

Pat scallops dry with a paper towel or clean kitchen towel and season with salt and pepper.

Heat a small skillet over medium-high heat and melt the butter in it. Add the scallops and cook about 2 to 3 minutes on the first side without touching, then flip and cook another 1 to 2 minutes on the second side, just until they’re opaque. Remove scallops from the pan and set aside somewhere warm.

Taking the pan off the heat, add the shallot and celery seed and sauté about 1 minute. Place pan back over medium heat this time; add the sherry, vinegar, and horseradish; and let bubble up and reduce by half, about 1 to 2 minutes. Add the cream and bring to a gentle simmer to warm through and reduce sauce slightly to your desired thickness, another minute or so.

Transfer the sauce to a plate, then top with the scallops. Garnish with chopped chives and serve with lemon wedges.

Potato, Corn, and Scallion Tikki

For the tikkis:
3 russet potatoes (about 600 grams / 1 pound, 5 ounces), peeled and diced
200 grams (7 ounces) cooked corn, either stripped from 2 to 3 steamed fresh ears or drained from one can
6 scallions, chopped finely
1 green chile (such as jalapeño or serrano), finely minced
2 tablespoons corn starch
1 teaspoon chaat masala
1/2 teaspoon kosher salt
1 splash neutral oil, like sunflower, vegetable, or canola

For the chutney:
100 grams (3 1/2 ounces) fresh cilantro, leaves and stems
100 grams (3 1/2 oz) fresh mint, leaves only
2 green chiles (such as jalapeño or serrano), stemmed and halved
2 tablespoons freshly squeezed lime juice (from about 1 lime)
1 teaspoon kosher salt
1/2 teaspoon granulated sugar
3 tablespoons water, plus more as needed

For the tikkis:
Boil the potatoes in a pan of salted water until soft. Drain well, then mash thoroughly in a bowl. Leave ?to cool.

Add all the remaining ingredients, except the oil, to ?the cooled mash and use your hands to mix well.

Take lime-sized portions of the mixture and shape them into flat oval patties. Repeat until all the mixture has been used.

Heat a tablespoon of oil in a frying pan or flat griddle over a medium heat. Once hot, add the tikkis (working ?in batches as necessary) and fry for a couple of minutes on each side until golden. Serve warm ?or at room temperature.

These will keep in the fridge for 3–4 days. Reheat in ?a pan or hot oven before serving.

For the chutney:
Put all the ingredients into a blender, grind to a smooth paste, and serve.

This will keep in the fridge in a sealed jar for 3–4 days.

Cauliflower Shawarma with Pomegranate and Pine Nuts

1?4 cup plus 1 1/2 tbsp. fresh lemon juice
3 tbsp. unsalted butter, softened
1 1?2 tbsp. minced cilantro
1 tbsp. ground cinnamon
1 tbsp. ground sumac
1 1?2 tsp. ground cumin
1?2 tsp. ground allspice
1?8 tsp. ground cardamom
1?8 tsp. freshly grated nutmeg
2 cloves garlic, minced
1 1?2 tsp. kosher salt, plus more
1 whole head of cauliflower, stem trimmed, leaves left intact
1?3 cup tahini
2 tbsp. pomegranate seeds
1 1?2 tbsp. finely chopped flat-leaf parsley
1 1?2 tbsp. pine nuts, toasted
1 tbsp. pomegranate molasses
1 tsp. dried rose petals, lightly crushed

Light a grill. In a small bowl, stir 1 1?2 tablespoons lemon juice with the butter, cilantro, cinnamon, sumac, cumin, allspice, nutmeg, cardamom, and half the garlic.

In a large pan of boiling salted water, cook the cauliflower until the stem can be just pierced with a knife, 8 to 10 minutes. Drain the cauliflower and transfer to a cutting board. Rub the cauliflower all over with the spiced butter and transfer to the grill. Cook, turning as needed, until charred and blackened all over, about 10 minutes, and transfer to a serving platter.

Meanwhile, in a small bowl, whisk the remaining 1?4 cup lemon juice and garlic with the 1 1?2 teaspoons salt, the tahini, and 3 tablespoons ice-cold water until smooth. Drizzle the tahini sauce over the cauliflower and sprinkle with the pomegranate seeds, parsley, and pine nuts. Drizzle with the pomegranate molasses and sprinkle with the rose petals before serving.

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.

Whole Roasted Cauliflower with Potatoes and Carrots

1 small to medium cauliflower

Marinade:
1 tbsp oil
1 tsp garlic powder
1 tsp onion powder
1 tsp thyme
1.5 tsp oregano
1/2 tsp ground sage
2.5 tbsp soy sauce, divided (use tamari if gluten-free), or coconut aminos
1 tbsp vegan Worcestershire sauce
1 tbsp maple syrup
1/2 tsp salt
1 tsp black pepper
1 tsp smoked paprika
1.5 tsp coriander (or a mix of coriander and cumin)
3/4 tsp cinnamon
3/4 tsp cardamom
additional optional flavor add ins: 1/4 tsp ground cloves, 1/4 tsp celery seed, 1/4 tsp rosemary
sides, optional
6 to 8 small potatoes (sliced into halves)
18 to 10 small carrots
1/3 tsp salt
1/3 tsp black pepper
1 tsp oil

Preheat the oven to 425 degrees F (220 C).

Mix 2 tbsp soy sauce and the rest of the marinade ingredients together. Add 2-3 tbsp of water or chikn flavored broth and mix to combine the garlic and salt well.

Using a thin knife, make some small cuts on the top and the bottom of the cauliflower. Pour half of the marinade inside the overturned cauliflower and move it around to coat the indies well. Brush the cauliflower lightly and let it sit upside down to marinate for at least an hour (marination time is optional, but helps add more flavor).

Once the cauliflower has marinated for an hour, and brush more marinade on the cauliflower and place in a greased baking dish or cast iron skillet.

Mix the potatoes, carrots, salt, pepper and oil in a bowl and place on either side of the cauliflower. (You can bake these separately and add later to the serving dish with the cauliflower before serving)

Cover with foil or another baking dish to cover just about the cauliflower dish. It is not necessary to seal the dish completely. Roast at 425 degrees F for 30 -35 minutes(longer for larger head). Add 1-2 tbsp water and the 1/2 tbsp soy sauce to the remaining marinade. Uncover and baste liberally again.

There should be some moisture that leaks from the veggies and marinade into the pan because of covering and baking. If not, then drizzle a few tbsp water or broth around the cauliflower so the side veggies/marinade dont get scorched. Continue to bake uncovered for 20 to 30 mins. Use a knife to check if the cauliflower is cooked all the way through.

Remove when done and baste with any remaining marinade. Garnish with fresh herbs.

Gobi Musallam – Whole Roasted Cauliflower with Creamy Makhani Sauce

1 Cauliflower head leaves and tough stem removed and washed
Water to blanch
2 teaspoons salt
1/2 teaspoon (0.5 teaspoon) turmeric
1/2 teaspoon (0.5 teaspoon) chili powder optional

Sauce/gravy:
2 teaspoons oil
1/2 (0.5 ) medium red onion chopped
1 inch ginger chopped
5-6 cloves (5 cloves) of garlic chopped
1 dry red chili or chili flakes to taste
3 medium tomatoes chopped
1 teaspoon garam masala
1/2 teaspoon (0.5 teaspoon) cumin powder
1/2 teaspoon (0.5 teaspoon) coriander powder
1/2 teaspoon (0.5 teaspoon) turmeric powder
1 Tablespoon dried Fenugreek Leaves kasuri methi
3/4 cup (169.5 ml) coconut milk from can
1/4 cup (59.15 g) ground cashew or 1/3 cup soaked cashews
3/4 teaspoon (0.75 teaspoon) salt
1/4 teaspoon (0.25 teaspoon) raw sugar or 1/2 teaspoon maple syrup

Bring a large pot of water to boil. Use enough water so all of the cauliflower can be immersed in it.
Add salt, turmeric and chili and blanch/cook the whole cauliflower.

Cover and cook for 4 minutes on each side(top and bottom. Flip after 4 minutes)

Sauce:
In a pan, add oil and heat over medium heat. Add chopped onion and saute until golden, 6-7 minutes
Add ginger, garlic chili and saute for another 2 minutes.Add the spices and mix.

Add tomatoes, salt, sugar, fenugreek leaves, mix and cook covered until tender. Mash the larger pieces. 8-10 minutes.

Cool slightly, then blend with coconut milk and cashews into a smooth thick puree.Taste and adjust salt, spice.

Bake:
Preheat the oven to 400 degrees F / 200ºc. Oil the baking dish if desired. Place the blanched cauliflower in a baking dish. Slowly drop the puree on top to cover the entire head of the cauliflower. Some sauce will fall on the side.

Keep about a 1/3 of the sauce to serve on the side later.

Bake in pre-heated 400 degrees F / 200ºc for 40-45 minutes till the cauliflower is dry to touch and sauce thickens a bit. Turn the dish around after 30 minutes.

Heat the remaining sauce to just about a boil so it thickens and serve on the side.Serve hot with flat breads(Naan/Roti), or salads or quinoa.Chop and fill up wraps or a hoagie roll(to make gobi meatball sub).

Whole Roasted Cauliflower with Cumin and Lime

1 tablespoon vegetable oil
1 head cauliflower
1 1/2 cups plain Greek yogurt
1 lime, zested and juiced
2 tablespoons chile powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper

Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.

Trim the base of the cauliflower to remove any green leaves and the woody stem.

In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.

Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)

Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.

Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.

Whole Roasted Cauliflower with Balsamic Glaze and Parmesan

1 medium head cauliflower (about 2 pounds)
2 tablespoons extra-virgin olive oil, divided
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon balsamic glaze
1/2 cup grated Parmesan cheese

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat.

Remove leaves from cauliflower. Slice the bottom of the core off so that it will sit evenly on the baking sheet. Drizzle 1 tablespoon oil all over the cauliflower. Sprinkle with salt and pepper. Roast, core-side up, for 45 minutes.

Stir the remaining 1 tablespoon oil and balsamic glaze together in a small bowl. Remove the cauliflower from the oven. Using a fork, gently separate the florets and drizzle the oil-and-vinegar mixture over and into the cauliflower. Roast, core-side down, for 15 more minutes.

Remove the cauliflower from the oven. Combine Parmesan and thyme; pat all over the surface and into the crevices of the cauliflower. Return to the oven and roast, core-side down, until tender and browned, about 15 minutes more. Before serving, drizzle the cauliflower with any excess vinaigrette that has accumulated on the baking sheet.

Whole Roasted Cauliflower with Zaatar and Tahini

1 whole cauliflower
2 tablespoons olive oil, divided
1/2 teaspoon salt
1 tablespoon zaatar spice ( or try dukkah!) ( or try a mix of coriander, cumin and optional sumac)
1 cup water
Tahini sauce for seving
Fresh herbs for garnish – parsley, dill and or mint, sprinkle with optional aleppo chili flakes

Preheat oven to 425F.

Trim the cauliflower – either cutting off the stem (easier) or leaving it intact, trimming and slicing the bottom so it stands up strait.

Place it in an oven proof skillet. Drizzle 1 tablespoon oil all over the cauliflower, sprinkle with salt and Zaatar spice. Pour one cup of water into the bottom of the pan.

Cover tightly with foil and bake for 45-55 minutes. Smaller cauliflowers heads will take 45 minutes. Use your best judgement.

Make the Everyday Tahini Sauce! Follow link to recipe.

Very carefully take the foil off, minding the hot steam (it will burn!). Drizzle with a little more olive oil, place back in the oven for 30 minutes, perhaps rotating halfway through. At this point it should be deeply golden, but if not, continue roasting until it is, another 10-15 minutes.

Remove from the oven and sprinkle with fresh herbs, optional aleppo chili flakes, and either drizzle the tahini sauce over the whole thing right in the pan, or cut it up, like a cake, into wedges and serve the tahini sauce on the side.

Whole Roasted Cauliflower with Chimichurri

1 whole cauliflower, leaves trimmed off
1/2 cup olive oil, divided
1/2 cup fresh parsley
1/4 cup fresh cilantro
3 tablespoons fresh oregano
3 tablespoons red wine vinegar
2 garlic cloves
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon paprika
How to Make Oven Baked Cauliflower

Preheat the oven to 375 degrees F (190 C).

Rinse the cauliflower, then use 1/4 cup of olive oil, to coat the whole head, top to bottom, of cauliflower.

Place in a cast iron skillet or baking dish. Cover with aluminum foil and cook for 30 minutes.

Remove aluminum foil and cook for an additional 60 minutes. The cauliflower will be golden brown when fully cooked.

Meanwhile, in a small food processor, combine the remaining olive oil, herbs, garlic, and spices. Blitz till combined, but still slightly chunky.

Remove cauliflower from oven and let rest for 10 minutes before topping with chimichurri sauce and serving.

Whole Roasted Cauliflower with Whipped Goat Cheese

2 1/2 cups dry white wine
1/3 cup olive oil
1/4 cup kosher salt
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 tablespoon crushed red pepper flakes
1 tablespoon sugar
1 bay leaf
1 head of cauliflower, leaves removed
Whipped Goat Cheese and Assembly

4 ounces fresh goat cheese
3 ounces cream cheese
3 ounces feta
1/3 cup heavy cream
2 tablespoons olive oil plus more for serving
Coarse sea salt (for serving)

Roasted Cauliflower

Preheat oven to 475°. Bring wine, oil, kosher salt, juice, butter, red pepper flakes, sugar, bay leaf, and 8 cups water to a boil in a large pot. Add cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15-20 minutes.

Using 2 slotted spoons or a mesh spider, transfer cauliflower to a rimmed baking sheet, draining well. Roast, rotating sheet halfway through, until brown all over, 30-40 minutes.

Whipped Goat Cheese and Assembly

While cauliflower is roasting, blend goat cheese, cream cheese, feta, cream, and 2 tablespoons oil in a food processor until smooth; season with sea salt. Transfer whipped goat cheese to a serving bowl and drizzle with oil.

Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped goat cheese.

DO AHEAD: Whipped goat cheese can be made 1 day ahead. Cover; chill.

Whole Roasted Cauliflower with Shawarma and Harissa

1 large head cauliflower
2 Tbsp avocado oil or melted coconut oil
2 Tbsp water
2 Tbsp shawarma spice blend (or curry powder, plus more for exterior)
1-2 tsp harissa paste (optional)
2 tsp maple syrup
1/2 tsp sea salt (plus more for exterior)

Preheat oven to 400 degrees F (204 C). Also fill a small baking pan halfway with water and set on the floor (bottom) of the oven. This will provide steam to help the cauliflower cook more evenly.

Rinse and dry the head of cauliflower and carefully cut off the bottom stalk without removing too much of the core. You want the entire head intact for baking. Peel away any remaining green leaves and place in a cast-iron skillet (or other oven-safe pan).

In a mixing bowl, mix together avocado oil or melted coconut oil, water, shawarma spice blend, harissa paste (optional), maple syrup, and salt. Taste and adjust flavor as needed, adding more shawarma for smoky flavor, harissa paste (optional) for spiciness, maple syrup for sweetness, or salt for more intense overall flavor.

Flip your cauliflower upside down and pour on most of the sauce. Let the sauce pour down the core, shake it around so it infuses the center, and then flip the cauliflower over and use a brush to rub the leftover sauce (including any that seeped into the pan) all over the exterior for maximum flavor. Place cauliflower core-side down before baking and add an extra pinch of salt and spice blend to the exterior for extra flavor.

Place skillet in oven and roast for 35-50 minutes (depending on size of cauliflower) or until a knife easily pierces the core. If you prefer softer cauliflower, then roast for longer. For cauliflower with a little bite, roast for less time.

To brown the exterior, increase heat to high broil and roast 2-4 more minutes, watching carefully as not to burn.

Remove from oven and enjoy as is or garnish with desired sauces and sides.

Leftovers can be stored in the refrigerator up to 4 days. Reheat in a 350-degree F (176 C) oven until hot.

Whole Roasted Cauliflower with Garlic and Parmesan

1 head Cauliflower
1/3 cup Olive oil
3 cloves Garlic (crushed)
1/4 cup Grated Parmesan cheese (divided)
1 tsp Dried basil
1 tsp Dried parsley
1 tsp Dried thyme
1/2 tsp Sea salt (or more to taste)
1/4 tsp Black pepper

Preheat the oven to 400 degrees F (204 degrees C).

Rinse the cauliflower head and pat dry. Remove the outer leaves. Carefully cut off the bottom so that it’s flat and most of the woody stem is removed, being careful not to cut off so much that it falls apart. Be sure the head stays intact.

In a small bowl, make the garlic Parmesan sauce. Stir together the olive oil, minced garlic, 2 tablespoons (28.3 grams) grated Parmesan (half of the total amount), basil, parsley, thyme, sea salt, and black pepper.

Place the trimmed cauliflower head upside down (core side up) onto a 6-quart (5.6 liters) dutch oven. Drizzle 1/2 of the sauce over the cauliflower, tilting it to let it drip down the core and all around. Flip over and drizzle the remaining sauce over the top. Use a pastry brush to brush on any that had dripped down to the pan or didn’t spread well.

Cover the dutch oven with a lid and bake for 35-45 minutes, until the cauliflower is tender and pierces easily with a skewer, knife or fork.

Remove the lid. Sprinkle the top of the cauliflower with the remaining 2 tablespoons grated Parmesan cheese. Place the cauliflower under the broiler and broil for about 5 minutes, until the cheese is browned.