Cauliflower cheese is a classic side dish in Great Britain: creamy, cheesy sauce over cauliflower, baked in the oven until the edges get crunchy and bubbly. It’s like a healthier and more flavorful version of macaroni and cheese. Alternatively, try this with broccoli or cooked winter squash—everyone will love it. Great as a side dish for a big meal like Thanksgiving too.
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This Gochujang Tofu with Cauliflower is another quick weeknight meal that is easy to throw together if you come home late and want to get something into your belly quickly. I’m imagining you had to work late and are craving something light and healthy but flavorful. If you prepare the tofu to marinate in the morning before you leave the house it will be ready to go when you are home that night. You’ll be so happy with your morning self for being so prepared AND you won’t have to agonize over what to eat, just execute!
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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).
This is a recipe from my first cookbook, From Scratch, and I still crave it in the winter. It’s creamy, spicy and delightfully different from your standard bowl of chili. Cauliflower and white beans make up the bulk of it and they both soak up a ton of great flavor. My friends used to beg me to make this, vegetarian or not. However, if the idea of veggie chili doesn’t sound so hot to you, you could try it with chicken or pork. Keep reading
