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Vegetable of the Week: Cauliflower! Three Ways to Serve the Tasty Vegetable

Food and Wine has a great recipe for Cauliflower, served with grapes.  The recipe as follows:

  1. One 2-pound head of cauliflower—halved, cored and cut into florets
  2. 1/2 pound red grapes, stemmed and halved (1 1/2 cups)
  3. 3 garlic cloves, minced
  4. 2 teaspoons chopped rosemary
  5. 1/4 cup extra-virgin olive oil
  6. Fine sea salt
  7. Pepper
  1. Preheat the oven to 425°. On a rimmed baking sheet lined with foil, toss the cauliflower with the grapes, garlic, rosemary and olive oil and season with salt and pepper. Roast for about 30 minutes, until the cauliflower is tender and lightly caramelized in spots; stir halfway through. Transfer to a platter and serve warm.

This incredible recipe for Curried Lime Cauliflower Bites comes from the super splendid website The Endless Meal. What a great idea to turn cauliflower into something so spicy and indulgence. Her recipe as follows:

Prep time
Cook time
Total time
Author: Kristen Stevens
Serves: 2
  • ½ head cauliflower, cut into bite sized florets
  • 1 teaspoon oil
  • Juice from ½ lime
  • 1 teaspoon curry powder
  • ¼ teaspoon cumin powder
  • ¼ teaspoon coriander powder
  • ¼ teaspoon turmeric
  • ¼ teaspoon cayenne powder
  • ¼ teaspoon sea salt
For the curry mayo:
  • ¼ cup mayonnaise* (NOT Miracle Whip!)
  • 1 teaspoon curry powder
  • ¼ teaspoon cayenne powder
  • ¼ teaspoon turmeric
  • ⅛ teaspoon sugar
  • A pinch of sea salt
To serve:
  • A squeeze of lime and a little chopped cilantro or parsley
  1. Preheat your oven to 425 degrees. Line a baking sheet with parchment paper.
  2. Place the cauliflower florets in a medium sized bowl and pour over the oil and lime juice and toss to coat.
  3. Combine all the remaining ingredients in a small bowl and mix them together. Pour the spices over the cauliflower and toss well so that each piece is evenly coated. Place the cauliflower on the prepared baking sheet and bake in the preheated oven for 30 minutes, turning halfway.
  4. While the cauliflower is baking make the curry mayo. Combine all the curry mayo ingredients in a small bowl and mix them together well.
  5. Serve the cauliflower with the curry mayo on the side for dipping, a little squeeze of lime over top and a sprinkling of cilantro or parsley.
For vegan: use a vegan mayo
For paleo: make your own homemade mayo
Finally, absolutely unbelievable BBQ Cauliflower & Chickpea Tacos with a Creamy Lime Slaw, gluten free and vegan.  This comes from luminous Izzy’s great website She Likes Food.  It just looks beyond delicious, healthy, packed with protein and a great way to use our vegetable of the week. Make sure you specify on your LoveDelivery order if you’d like cauliflower to try these great recipes.  Also, check out the Pinterest page for cauliflower recipes – lots of great ideas there.
Recipe type: Entree, Gluten Free, Vegan
Serves: 4 – 6
  • 1 head of cauliflower
  • 1¼ cup of cooked chickpeas
  • 1 teaspoon olive oil
  • 10-12 corn tortillas
  • sliced jalapenos, if desired
BBQ Rub:
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoons salt
  • 1 teaspoon chili powder
  • 1 teaspoon coconut sugar
  • ½ teaspoon smoked paprika
  • ¼ teaspoon black pepper
Creamy Lime Slaw:
  • 1 14 ounce bag of cole slaw mix or 6 – 7 cups of thinly chopped cabbage and carrots
  • A scant ½ cup of veganasie, or mayonnaise
  • ½ teaspoon dijon mustard
  • ½ teaspoon maple syrup
  • 1½ teaspoon apple cider vinegar
  • ¼ teaspoon celery salt
  • 1 pinch black pepper
  • 1 teaspoon water
  • Juice of one lime

New Dinner Hack For Professionals

  1. Pre-heat oven to 375 degrees F.
  2. Make the slaw: In a medium sized bowl add all of the slaw dressing ingredients. Mix ingredients together until a creamy sauce has formed. In a large bowl, add the cabbage mixture and pour dressing over. Mix until everything is combined. Place in the refrigerator until ready to use.
  3. In a small bowl or jar, add all of the BBQ rub ingredients and mix together.
  4. Separate all of the cauliflower florets and chop them into bite size pieces. Place florets and chickpeas onto a large sheetpan and drizzle with olive oil and sprinkle with BBQ rub. Depending on the size of your head of cauliflower you may not need to use all the rub. Toss everything together with your hands so that cauliflower and chickpeas are coated with the rub. Place the sheetpan in the oven and bake for about 25 minutes, flipping once.
  5. If desired, warm up corn tortillas on the stove or in the oven. Add about ¼ cup of cauliflower and chickpeas to each taco and top with a few tablespoons of slaw. Top with sliced jalapenos if desired.
  6. Enjoy!

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