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.

Basic Cauliflower Rice Pilaf with Variations

1 head cauliflower
1 tablespoon olive oil
2–3 garlic cloves ( optional, or sub 1–2 teaspoons granulated garlic powder)
1 shallot, finely chopped ( optional)
pinch salt and pepper
zest from one small lemon
1/8 cup fresh chopped parsley (or thyme, cilantro or basil, or sub other herbs, see below)

Trim the leaves and stem off the cauliflower and cut into smaller pieces. (If using a box grater, cut into quarters and see notes)

Working in 2 batches, place 1/2 the cauliflower pieces into a food processor and pulse until it is uniformly and coursely ground. Place in a large bowl, lined with paper towels. Repeat with the second half.

Pat the top with paper towels, squeezing out any excess water.

To cook, either roast or saute.

To roast, preheat oven to 425 F. Remove the paper towels and place the cauliflower on a parchment lined sheet pan. Drizzle with olive oil, a generous sprinkling of salt and pepper, chopped shallot, finely minced garlic and the zest of one lemon. Toss and spread out. Bake for 25-30 minutes, or until golden, giving it good toss halfway though. Garnish with fresh parsley.

To saute on the stove top, heat oil in a large skillet over medium heat. Add the shallot and saute until golden and fragrant. Add cauliflower, garlic, salt and pepper and saute for a few minutes until you begin to smell the garlic. Turn heat down to low, cover and let this steam a bit until tender, about 5-7 minutes. Uncover, continue stirring, and add lemon zest. Cook until it starts to get golden. Sprinkle with herbs right before serving.

Feel free to make other variations to go with your meals:

Mexican – lime zest, cilantro, chili powder, cumin or coriander
Spanish – add smoked paprika
French – fresh thyme
Italian – garlic and basil
Indian – add curry powder
Asian – garlic and ginger, a small splash of soy and srircha at the end ( or Szechuan Sauce)

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.

Black Rice Pilaf

2 tablespoons olive oil ( or butter)
1 shallot – chopped
1 1/2 cups forbidden black rice
1 Tablespoon fresh thyme ( or 1 teaspoon dry)
2 1/2 cups plus 1 tablespoon broth or stock ( veggie or chicken)
1 teaspoon granulated garlic powder
1 bay leaf
pinch salt and pepper
1/3 cup slivered almonds ( save 2 tablespoons for garnish)
Garnish: 1-2 tablespoons Italian parsley

Heat oil in a 10-inch skillet over medium heat and add the shallots, stirring until golden and fragrant, about 4 -5 minutes.

Add rice and thyme and saute 3-4 minutes.

Add stock, garlic, bay leaf, salt and pepper and 1/2 the almonds. Bring to a simmer, stirring. Cover, turn heat to low and cook 25-30 minutes or until all the liquid has evaporated and rice is tender.
Garnish with remaining almonds and parsley.

Baked Ginger Tofu

16 ounces tofu- organic, firm or extra firm, non-GMO
2 tablespoons toasted sesame oil
3 tablespoons soy sauce– or gluten-free Braggs Liquid amino acids ( tamari will be too salty)
1 tablespoon miso (or sub 1 more tablespoon soy sauce)
3–4 slices thin slices ginger- peels ok
2 garlic cloves
1 tablespoon rice vinegar (optional)
1–3 teaspoons chili paste (all optional)
1 tablespoon sesame seeds

Preheat oven to 400F

Blot tofu well with paper towels, pressing down gently. Cut into desired shapes (strips, cubes, squares).

Place on a parchment lined baking sheet

Blend marinade ingredients (except sesame seeds) together in a blender until smooth, pour over tofu, coating all sides well. Sprinkle with sesame seeds. Bake 40-50 minutes, and for extra crispy broil for a few minutes.

Asian Peanut Chili Crunch (Seroendeng)

6–10 dried Thai red chiles, crushed (or sub 2–4 tablespoons chili flakes)
1/2 cup roasted peanuts (skinless)
1/2 cup crispy shallots (available at Asian markets, or see notes)
1/2 teaspoon salt

Optional additions: toasted coconut, coconut or palm sugar, dried shrimp or anchovy powder, dried lemongrass or kefir lime leaf, dried mushroom powder – remember to start conservatively and add more to taste. Play around and have fun!

Remove chili stems and crumble chilies and dry fry over medium heat until toasted, about 3-4 minutes.

Place in a food processor (or chop) and pulse. Add roasted peanuts and pulse a few times. ( or chop)

Place in a bowl with the crispy shallots and salt. Feel free to embellish to your taste.

notes

To make homemade crispy shallots, heat 1 cup vegetable or peanut oil in a small saucepan.
Slice 3 shallots into thin 1/8 inch rings and cook them over medium heat for about 15 minutes lowering heat if they seem to be getting too dark.

Using a strainer over a bowl, strain well, and spread out on a paper towel-lined plate, blot, sprinkle with salt and let cool. They will crisp more as they cool. Feel free to reuse the flavorful shallot-infused oil!

You could also use dehydrated shallots with no oil.

Green Harissa

1 cup (packed) Italian parsley or cilantro ( a combination is nice)
1–2 garlic cloves
1/2 to 1 whole jalapeño, sliced
1/2 teaspoon smoked paprika, more to taste
1 teaspoon coriander (or cumin)
1/2-teaspoon salt, more to taste
1 cup plain yogurt (or silken tofu, or sour cream- see notes )

Place all ingredients except yogurt in a food processor. Pulse repeatedly until finely chopped. Add yogurt, pulse again until combined, but not too smooth. Taste, adjust salt and heat.

You can also blend all ingredients in a blender but note that yogurt will get a little runny. It will firm up some in the fridge. It still tastes good, but with a thinner consistency.

You can swap out sour cream or silken tofu for the yogurt.

If making the vegan version with silken tofu– blend it in a blender and add 2 tablespoons olive oil, increase the salt to taste and add squeeze of lemon or lime or splash of apple cider vinegar.
notes

This will keep a week in the fridge.

Zhoug (with Yogurt Variation)

1–3 whole jalapenos, sliced ( start with one, if unsure)
2 fat garlic cloves
1 bunch cilantro, small stems ok
1/2 teaspoon ground cardamon ( or whole, see notes)
1 teaspoon cumin
1/2 teaspoon kosher salt, more to taste
1/3 cup olive oil, more to desired consistency
2 tablespoon fresh lemon juice
1/2 teaspoon chili flakes (Aleppo chili is nice), more to taste (optional)

Place all ingredients ( except oil) in a food processor and pulse until it’s uniformly chopped. Add oil and lemon juice process into a coarse paste. For a looser version, add a bit more oil.

Taste for salt and heat, adding more if necessary. Add chili flakes if you like.

Store in a sealed jar in the fridge for up to a week.

notes

Feel free to use whole cardamon seeds, whole cumin seeds and peppercorns– toasting and grinding. Caraway seeds are a nice touch too. Jalapeños are not traditional, yet produce a very consistent and milder heat. You can swap them out for hotter chilies. Feel free to swap out the cilantro for flat-leaf parsley, or even fresh mint. You can also do a blend of all three! The cardamom is the star here, so make sure you use enough so you can taste it.
To Make Zhoug Yogurt, mix 1-2 tablespoons with a cup of yogurt. Taste, adjust salt.

Israeli Salad

2 extra large tomatoes, finely diced
1 English cucumber, finely diced
1 cup red onion, finely chopped (1/2 of a medium red onion)
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
1 cup fresh herbs (Italian parsley, mint or cilantro, or a mix of all three)
zest of one lemon
Lemon juice (start with ½ a lemon, add more to taste)
4 Tablespoons olive oil
Salt and pepper, to taste

Chop the first 6 ingredients into a very small fine dice. The smaller, the better. Take your time with this and a sharp knife really makes this easier!

Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt, pepper.

Taste and adjust lemon and salt to your liking.

Chimichurri

1/4 cup red onion
2 garlic cloves
1 tablespoon fresh chilis, diced (jalapeno, red chilies, or feel free to omit for a milder version)
1 cup Cilantro, tiny stems OK
1 cup Parsley, thin stems OK
1 tablespoon fresh oregano ( or 1 teaspoon dried)
1/4 cup fresh lime juice (1–2 limes) or use red wine vinegar (or use half lime and half vinegar)
3/4 cup olive oil, add more to the desired consistency
1 tsp kosher salt
1 teaspoon pepper
½ tsp smoked paprika– (optional –only if you like smokey flavor)
1/2 teaspoon chili flakes, more or to taste

Finely mince everything and place it in a medium bowl along with remaining ingredients. (Or, alternatively, use a food processor: Place onion, garlic, and fresh chili if using, and pulse several times until very finely chopped. Add cilantro ( tender stems are fine) Italian parsley, and oregano, pulse again until chopped. Add olive oil, lime juice, smoked paprika (optional), salt and pepper. Pulse a few more times, until well combined (but not too smooth). If the mixture seems thick add a little more oil to loosen it up.)

Taste, adjust salt, lime and heat ( add more chilies or chili flakes) to your liking. If it tastes bitter, check your olive oil.

Sprinkle with chili flakes and few cilantro leaves.

This will keep up to 4 days in the fridge, or freeze.

notes

For a spicier version add fresh jalapeño!

Cilantro-Lime Rice

3 tablespoons olive oil
one small white onion, diced (1 1/2 cups)
4 garlic cloves, rough chopped
2 cups white basmati rice (see notes for brown basmati rice)
4 cups water
1 1/2 teaspoons salt
1 tablespoon ground coriander
1–2 limes- zest and juice
1/2 cup cilantro, chopped, leaves and tender stems
3 scallions, sliced

Over medium heat, using a lidded saute pan or wide pot, saute onion and garlic in oil until fragrant and tender, 4-5 minutes. Add rice, saute 1-2 more minute, coating each grain, then add coriander, 1 tablespoon of the lime zest (save rest for garnish) and 1 1/2 teaspoons salt.

Give a stir and add the water. Bring to a rapid boil. Cover, lower heat to low (gently simmering).

Cook 20-22 minutes or until all the water evaporates.

Fluff with fork, squeeze with lime juice (3-5 tablespoons) and right before serving, toss in the chopped cilantro and scallions.

Fluff again, taste and adjust salt and lime to taste.

Enjoy!

notes

If making ahead, add cilantro and scallions right before serving!

If using Brown Basmati Rice, plan on almost double the cooking time… 35-40 minutes (unless you soak the rice beforhand). Make sure to read package directions adjusting the liquid if need be.

Kohlrabi Slaw with Cilantro, Jalapeño, and Lime

6 cups kohlrabi -cut into matchsticks or grated in a food processor -about three x 4 inch bulbs (or you could substitute sliced fennel, apple, jicama, cucumber, or cabbage for part of the kohlrabi for more diversity)
1/2 cup chopped cilantro ( one small bunch)
half of a jalapeno -minced
1/4 cup chopped scallion
orange zest from one orange, and juice
lime zest from one lime, and juice

Citrus Dressing :

1/4 Cup olive oil
¼ Cup fresh orange juice ( juice form one orange)
1/8 Cup lime juice plus 1 T ( juice from one large lime), more to taste
1/4 Cup honey ( or agave syrup)
1/2 tsp kosher salt
1 Tablespoon rice wine vinegar

Trim and peel kohlrabi. ( I normally have to peel twice to get thru the thick skin). Cut off two ends. Cut in half from top to bottom. Thinly slice, rotate and slice again, making 1/4 inch matchsticks.

Place in large bowl with chopped cilantro, scallions, finly chopped jalapeño ( 1/2), lime zest and orange zest.

Whisk dressing together in a small bowl. Toss with salad. Refrigerate until serving. Garnish with zest and cilantro. This tastes goo the next day too.

Cabbage Mango Slaw

3 cups shredded cabbage (½ of small purple cabbage)
1 large mango (ripe but firm, not soft)
1/2 cup cilantro chopped, thin stems ok
1/4 C finely diced or thinly sliced red onion
1/2 to 1 jalapeno- finely chopped
2 tsp olive oil
1 orange (zest and juice)
1 lime
1/2 tsp salt

Slice or shred cabbage very thinly- Add to large bowl.

Peel mango with a vegetable peeler, then slice into thin strips, or cut into cubes and place in the bowl.

Add onion, cilantro, jalapeno.

Zest one orange and add the zest to the bowl. Add the juice of half the orange, and half the lime
Add oil and salt and mix gently to combine.

Taste and adjust salt, heat and citrus. Often I will squeeze in the other half of the orange.
Refrigerate until ready to serve!

notes

This will keep up to 2 days in the fridge. If using a soft mango, serve right away. Firmer mangos will last longer.

Jicama Mango Slaw

1 large jicama – 2 pounds
1 extra large very firm or green mango
1/2 cup thinly sliced red onion ( or sub 4 scallions, sliced)
1/2 a jalapeno- finely chopped ( optional, and more to taste)
1/2 cup chopped cilantro
1 lime- juice and zest ( about ? cup)
1/2 an orange juice ( about ? cup)
1–2 tablespoons olive oil
salt and pepper to taste

Peel and grate jicama in a cuisinart with grater attachment or use a box grater.

Peel and grate mango, same as above.

Place all ingredients in a bowl, toss, adjust seasonings.

If using a very green mango, consider adding a little sugar, to balance lime.

Mexican Slaw with Cilantro and Lime

1 pound thinly sliced or shredded cabbage ( purple is pretty, or green or use a mix)
1/4 cup very thinly sliced red onion, more to taste ( or sub 1/2 cup green onion)
1/2-1 cup chopped cilantro ( packed), ½ of a large bunch
1/2 of a jalapeño, finely chopped, more to taste
1 tablespoon lime zest
1/4 cup fresh lime juice, more to taste
2 tablespoons olive oil
1/2-teaspoon kosher salt, more to taste
1 teaspoon cumin
1/2 teaspoon coriander
pepper to taste

Shred the cabbage by very thinly slicing or use a mandolin. If making an extra-large batch using your food processor with grater attachment is a good option.

Add the cilantro, onion (see note), jalapeno, lime zest and lime juice, olive oil, salt, cumin, coriander and pepper.

Toss well. Taste and adjust salt and lime. Add extra jalapeno if you like.

Keep in the fridge until ready to serve.

Crunchy Asian Slaw

1 lb shredded veggies (your choice of cabbage, carrots, bell pepper, snow peas, broccoli slaw, brussel sprouts, etc) roughly 6-7 cups.
3 scallions, sliced
1 cup cilantro ( or Italian parsley or mint) chopped

Asian Slaw Dressing:

3 tablespoons olive oil
1 tablespoon toasted sesame oil
1/4 cup rice wine vinegar
3 tablespoons brown rice syrup, agave or honey
1 tablespoon soy sauce (or GF alternative like Braggs or Coconut Aminos)
1 garlic clove, finely minced ( use a garlic press)
1 tablespoon ginger, finely chopped
1/2-teaspoon salt
1/2-teaspoon chili flakes or chili paste ( optional)

Optional toppings:

Toasted sesame seeds
roasted, crushed peanuts or cashews

Toss slaw ingredients together in a large bowl. Add cilantro and scallions.

Whisk Asian Slaw Dressing ingredients together in a small bowl.

Pour dressing into slaw and toss well.

Garnish with sesame seeds and/ or nuts.

notes

Salad will keep up to 3-4 days in the fridge.

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.