When the weather turns cool, I only want to eat warm, flavorful food—in comes roasted vegetables season. Roasting is easy, it warms up the kitchen, and it makes the house smell like the holidays. If you’re uncertain how to prepare a new vegetable, you usually can’t go wrong with roasting— most things end up sweeter, with nice crunchy bits. If you roast a bunch of vegetables at the beginning of the week, you can eat them throughout the week in various ways: with eggs at breakfast, folded into an omelette, as a side dish, in a taco or sandwich, on toast, or with any grain.
Roasted veggies are always delicious, but there’s something magical that happens to cauliflower in the oven. It gets so crispy and nutty, and that flavor is brought out even more with the spices here. If you are on the fence about cauliflower, try it prepared this way and you’ll become a believer. I’m happy to just eat a bowl of the cauliflower for dinner, but when I feel like making a truly proper meal out of it I nestle the cauliflower into tacos. The crunchy bits, spices and the meatiness of the cauliflower texture make these really satisfying. I have made these for large crowds and always get good reviews from young and old, vegetarian and non-vegetarian alike.
This recipe is from From Scratch.
My first book! From Scratch is a vegetarian cookbook intended for people just becoming comfortable in their
own kitchens. Just like with Good and Cheap, the
PDF is free.
Print copies are a pricier than you might expect because this book is printed on demand (1 copy at a time).
Another classic from the archives while I’m away for the holidays. This Cauliflower soup is also from my first cookbook, From Scratch. I put it in with my middle sister, Emily, in mind and it totally worked, she makes it all the time (or so she claims!). It’s right for her because she is always trying to eat more vegetables, but they are not her favorite thing. This soup is almost pure vegetables, but it’s also creamy and warm and satisfying and a little spicy and cheesy; just right for the reluctant vegetable eater.
This recipe, and others like it have been real lifesavers for me over the last few months. The basic idea is to take a cooked grain (and you can use barley, quinoa or brown rice in place of farrow here—whatever you have around and enjoy) and sauté with vegetables or meat or beans and other flavors. This one is made with farro (a delicious, chewy, springy whole grain from Italy that is pretty easy to track down these days), sautéed cauliflower, kale, garlic and lemon, topped off with goat cheese that melts and adds creaminess and tanginess to the whole dish.
Pregnancy has not been an easy experience for me. I am so grateful for it, and can’t wait to have our daughter, but being pregnant is not something I will look back on fondly. I have had a lot of sickness (including a stay in a Greek hospital while on vacation) and pain and general exhaustion. At times it’s been tough to do my job since being creative about food is the last thing you want to do when you are severely nauseous.
Recipes like this are so helpful because I can make them to my taste based on which foods smell good and which are making me nauseous. They are simple, healthy, flavorful and satisfying, and you can make a big batch of them and eat them for a few meals. This is key because when you are too tired to move or starting to feel sick and hungry you can pull this out of the fridge and warm it up and know you’ll be okay in a few minutes. It’s a huge relief.
My husband, Dan, who doesn’t normally find this kind of healthy bowl food all that exciting, really enjoys this one and even went for seconds. Hope you guys like it too! Keep reading