Recipes

1 eggplant (about 1 1/2 pounds), peeled and cut into 1-inch cubes1 head cauliflower, cut into small florets1 red bell pepper, cut into 1-inch pieces4 garlic cloves, cut on the bulb1/2 yellow onion, diced1/4 cup extra-virgin olive oil1 teaspoon kosher...

For the dressing:½ Tablespoon/7g toasted sesame oil½ Tablespoon/7g apple cider vinegar1 teaspoon/5ml maple syrup2 teaspoons/10ml coconut aminos¼ teaspoon fine sea salt½ Tablespoon/7g extra-virgin olive oil For the salad:1 small head cauliflower, cut into florets2 small fennel bulbs, quartered lengthwise and...

2 crowns broccoli2 heads cauliflower1/2 cup caramelized onion2 small or 1 large bulb fennel, sliced6 cloves garlic, chopped1/4 cup grape seed oil1 tsp hot smoked paprika1 tsp Diamond Crystal kosher salt1/2 tsp cracked black pepperPreheat oven to 425 degrees and...

1 medium cauliflower (cut in bite sized florets)2 tbsp olive oil1 lemon, juiced1 red onion (thinly sliced)1 cup tomato puree (or 1 cup purée = 3 ripe tomatoes, diced, or one can of diced tomatoes) (also known as passata)2 clove...

2 tbsp olive oil1 large onion, finely chopped2 cloves garlic, finely chopped1 tsp ground ginger½ tsp turmeric1 tbsp medium curry powder1 x 227g can chopped tomatoes1 small cauliflower, cut into small florets1 large potato, peeled and cut into medium chunks½...

1 medium eggplant (cut into thick semi circle slices)1 head of cauliflower (cut into large florets)½ tablespoon paprika½ tablespoon red chilli powder (or to taste)1 tsp crushed black pepper4 tablespoon olive oil½ tablespoon salt (or to taste)1 tablespoon honeyChopped mint...

That vegetable is KOHLRABI, a German turnip some say, but like cabbage, broccoli, cauliflower, kale has its origins in the wild cabbage plant (brassica oleracea). “Kohl” means cabbage, but it tastes far more like cauliflower to me. You can eat...