Preheat oven to 400°F. Line a baking tray with parchment paper.
Rinse and drain, but do not dry the cauliflower florets. The small amount of water clinging to the cauliflower will help the spices stick.
Spread cauliflower out in a single layer on baking tray. Sprinkle all the spices over the cauliflower, then stir with a spoon or spatula to coat.
Bake for 35-40 minutes, stopping to stir halfway through cooking. They are done when the cauliflower is fork tender and just starting to brown on the edges.*See Notes for heat and time adjustments, if using an air fryer or frozen cauliflower.
Notes
If using frozen cauliflower, increase temperature of oven to 425 F and check at 25 minutes.
If using air fryer, reduce temperature to 375 F and check at 20 minutes. It may take less or more time, depending on your machine.
1-Place everything in a high speed blender except for the fresh dill. Blend until smooth. 2-Add to this mixture fresh dill and pulse a few times until everything is incorporated. 3-Place everything in a jar and refrigerate. Should last about 4-5 days.
HERE’S ALL IT TAKES 2 large garlic cloves, chopped 1 small yellow onion, chopped 1 bay leaf 2 teaspoons Italian Seasoning 3 ounces tomato paste (half of a small can) 2 (28-ounce) cans diced tomatoes 1 cup vegetable broth
Simmered over low heat for 35-45 minutes. Stir every 15 minutes. Use an immersion blender to gently puree tomatoes.
Fresh tomatoes with the skins removed 1/2 onion chopped 2 cloves garlic 1/2 carrot chopped 1 stalk celery chopped 1 red pepper seeded and chopped 1/4 cup tomato paste 1 T Italian seasoning veggie broth crushed red pepper Flat leaf parsley salt and pepper to taste
Saute onions and garlic in water or veggie broth for a few minutes. Add to pressure cooker. Add the rest of the ingredients except salt and pepper and flat leaf parsley to the pressure cooker. Cook on manual for 15 to 20 minutes. After cooking is over add salt and pepper to taste. Use immersion blender or regular blender until sauce is smooth add flat leaf parsley and serve over pasta of your choice.
1 can (794 g / 28 oz) diced tomatoes with liquid (or 2.5 cups freshly diced tomatoes + 1 cup water) 1 can (156 ml / 5.5 fl oz) tomato paste (or 2/3 cup) 1/2 diced onion 1/2 diced red pepper 1/2 diced green pepper 2 tsp garlic powder 2 tsp onion powder 1 tbsp Italian seasoning (or 1.5 tsp basil, 1.5 tsp oregano) 1/4 tsp black pepper and/or crushed red pepper flakes optional: 1/2 tsp date syrup (or maple syrup-see note)
Directions
Mix all ingredients over medium-high heat on the stovetop for 5-10 minutes. The consistency will be quite thick; it will thin slightly as it simmers. Reduce heat to medium-low, cover, and allow to simmer for 15-20 minutes (stirring occasionally). Enjoy on top of your favourite pasta, grain, potatoes, or vegetables!
Notes
We like our veggies to be slightly crisp. If you prefer a softer texture, you can cook the onion and peppers for a few minutes first, before adding the remaining ingredients.
Ponzu style sauce 2 tbsp rice vinegar 2 tbsp tamari 1 tbsp maple syrup mix together and serve
Tahini dressing 1/2 cup tahini 1 tbsp mustard 2 pitted medjool dates w/ a little over 1/2 cup water blend all ingredients together and serve
Mango dressing 1/2 ripe mango 1 tomato 1 lime (juice only) pinch of salt (optional) blend all ingredients together and serve
Strawberry balsamic dressing 2 cups strawberries (wash and remove green tops) 1 tbsp + 1 tsp balsamic vinegar 1 lemon (zest only) salt to taste blend all ingredients together and serve
Date caramel 1/2 cup almond butter 2 pitted medjool dates 1/4 cup water salt to taste blend all ingredients together and serve – if you don’t have a high speed blender, soak the dates in water prior to blending.
4 small pre-boiled potatoes 1 C plant milk 1 T lemon juice 1 T miso paste 1 clove garlic 1/2 t dijon mustard 1 T tahini (omit if losing weight) 1/8 t white pepper 1/4 t kala namak (sulfur tasting ‘black’ salt) Blenderize until smooth!
The past couple years I’ve followed this method for exchanging brown rice for white rice in recipes. In essence, you bring the water to a boil, pour in the amount of brown rice you want to use, and then turn down the heat so you have a rolling simmer. Continue to cook the brown rice between 10 and 15 minutes before removing it from the heat. I have found that 12 minutes works perfectly for me. You may need to search how much time is good for you. You then remove the pot from the stove and strain the rice. Now you may use this rice as you would use uncooked rice in any white rice recipe.
In a medium-sized bowl, mix together the rice, vinegar, and avocado. Add the cucumber and carrot, and stir. Cut your nori sheets into quarters.
Serve the nori squares alongside the rice and veggie mixture. Individuals can spoon about ⅓ cup of rice mixture into each nori square and then top with sriracha. The rice mixture can be made ahead, but I do not recommend assembling the “tacos” in advance.
