Cauliflower with Curry Butter and Almonds

Serves 4

1 medium head of cauliflower, about 2 pounds

4 tablespoons butter

1 shallot, peeled and finely diced
   (can use ½ a small onion instead)

2 teaspoons curry powder

3 tablespoons fresh-squeezed lemon juice

1 teaspoon honey

3-4 tablespoons minced fresh cilantro leaves

½ cup slivered almonds, toasted

salt, to taste

Toast slivered almonds in a dry skillet over medium heat, shaking the pan or stirring often, until they start to turn golden. Immediately remove almonds to a dish or bowl to stop the toasting.

Rinse cauliflower under cold water and cut into small florets. Steam cauliflower in a basket over boiling water for 5-8 minutes, or until just tender. Remove the cauliflower to a plate or bowl and set aside.

Melt butter in a large skillet or sauté pan over medium heat. Add shallot and cook, stirring, until softened. Add curry powder and stir for another 30 seconds. Stir in lemon juice, cilantro, and honey. Add steamed cauliflower and almonds and toss until well combined and heated through.

Season to taste with salt. Serve over steamed white or brown rice or red quinoa, as a side dish.

adapted from Pinch My Salt, which was adapted from Vegetarian Cooking for Everyone

Roasted Cauliflower with Parsley Sauce

Serves 4-6

1 head cauliflower, cut into large florets

1/4 cup / 60 ml extra-virgin olive oil

1 tsp / 5 ml kosher salt

1/2 tsp / 2 ml black pepper

Parsley Sauce:

1 cup / 250 ml firmly packed flat-leaf parsley leaves

1/2 cup / 125 ml extra-virgin olive oil

4 large cloves garlic, chopped

3 tbsp / 45 ml drained capers, rinsed

1/2 tsp / 2 ml black pepper

In mixing bowl, toss cauliflower with oil, salt and pepper. Spread on baking sheet. Roast in preheated 450F (230C) oven, shaking pan halfway through cooking, until tender and slightly charred, about 45 minutes. Return cauliflower to bowl.

Meanwhile, for Parsley Sauce, place parsley, oil, garlic, capers and pepper in blender or mini food processor. Purée until mixture is smooth. Sauce should be slightly soupy. Makes about 3/4 cup / 185 ml.

To serve, toss cauliflower with Parsley Sauce to taste (about 1/4 cup / 60 ml to 1/2 cup / 125 ml, depending on amount of cauliflower. Refrigerate remaining sauce, covered, for another use.

adapted from Toronto Star recipes

Chinese Five-Spice Roasted Almonds

Serves 4-6

2 cups raw almonds

2 teaspoons olive oil

1 teaspoon Chinese Five-Spice powder

¾ teaspoon fine grain sea salt

¼ teaspoon ground cayenne pepper

½ to 1 teaspoon sugar

Preheat oven to 350 °F / 175 °C / Gas Mark 4. In a large bowl, toss the almonds with the olive oil. Spread almonds out on a baking sheet or shallow pan in a single layer. (Keep the mixing bowl handy – you will need it again.)

While oven heats, mix the spices, salt, and sugar in a small bowl; set aside. Bake almonds in a preheated oven for 10 minutes. Remove pan from oven and carefully pour the hot almonds back into the mixing bowl. Sprinkle spices over the nuts and toss well with a spoon. Pour the seasoned almonds back onto the baking sheet and return to the oven for 5 minutes. Remove from oven and let nuts cool completely on the baking sheet. Store cooled nuts in a covered container.

adapted from Pinch My Salt

White Beans with Crushed Red Pepper

3 Cups

1 can (19 oz / 540 ml) white beans (such as cannellini, white kidney, navy), rinsed, drained

1 tbsp / 15 ml extra-virgin olive oil

1 tbsp / 15 ml crushed red pepper flakes

Coarse kosher or flaky sea salt to taste

Crackers or tortilla chips for serving (optional)

In a medium serving bowl, combine beans, oil, red pepper flakes and salt. Gently stir to combine. (If desired, mash slightly with fork.) Serve with crackers or tortilla chips. Makes about 3 cups / 750 ml.

adapted from Eva's Kitchen

Creamy Chilled Cucumber and Avocado Soup

4 Servings

2 large cucumbers, about 1½ pounds, peeled, seeded, and chopped

½ medium avocado, chopped

2 or 3 green onions, chopped

1 serrano chile, chopped finely

1½ cups plain whole milk (not low-fat) yogurt (not Greek-style) or kefir

½ cup crème fraîche (or sour cream)

juice of 1 lime (or frozen lime juice ^note)

¼ teaspoon ground cumin

¼ teaspoon dried oregano leaves, crushed

2 tablespoons chopped cilantro (optional)

salt, to taste

Garnish:

  chopped tomatoes

  chopped avocado

  crumbled feta cheese

  chopped cilantro (optional)

Place all ingredients in a blender and process until smooth.  Serve immediately or store in the refrigerator.  To serve, garnish soup with chopped tomato, avocado, cilantro, and crumbled feta cheese.

This soup is good the next day, so you can make it ahead or keep leftovers.

^note If you aren't serving the soup with chopped tomatoes, add a tiny amount of sugar or honey to the blender mixture (maybe ½ – 1 teaspoon) to help balance the flavours. If you use the frozen lime juice instead of fresh lime juice you may already have enough extra sweetness in the soup.

adapted from Pinch My Salt