Barbecue Cauliflower Salad Bowl

For the BBQ Cauliflower:
1 medium cauliflower head chopped into florets
2 tsp oil
1 tsp paprika half smoked, half sweet
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp thyme
1/4 tsp salt
1/2 cup (120 ml) or more bbq sauce
2 tsp or more hot sauce

For the Salad:
1 small head of iceberg lettuce chopped
1 apple peeled, and chopped small or sliced thin
1/3 cup (90 g) chopped pecans or use toasted sunflower seeds/pumpkin seeds for nut free
1/4 cup (60 ml) vegan ranch dressing
1/3 cup (100 g) thinly sliced carrots
Chives for garnish

Chop your cauliflower, and set aside.

In a bowl, mix all your dry spices, and set aside.

Add the oil to the cauliflower, toss well, and rub in so that all the florets are coated well.

Add in the spice mixture and toss well to coat.

Transfer this to a greased or parchment lined baking dish.

Bake at 400 degrees F ( C) for 17-18 minutes, then remove from the oven.

Let the cauliflower cool for a few minutes, then drizzle the bbq sauce and hot sauce, and mix well. If you’d like more bbq sauce coating the cauliflower, add some more, and toss within the baking dish, spread the cauliflower out again, and bake again at 400 degrees F for 15-20 minutes, or until the cauliflower is cooked to preference.

Meanwhile, prep your salad by chopping up the lettuce, apples, and carrots. Add them to a bowl, and mix well.

Top the bowl with your baked cauliflower, and a generous drizzle of ranch, and some garnishes like chives or black pepper, and serve!

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.

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).