Sentences with phrase «roasting the cauliflower because»

I started with roasting the cauliflower because every time I've gone that direction, things have turned out well.

I also oven roasted the cauliflower because, well, I'm a little lazy.

Not exact matches

I made this Roasted Cauliflower Lentil Curry because, right now, I'm just really loving lentils.

Also this Spicy Roasted Cauliflower Recipe is great option to serve during the holiday's parties just because it's hard to find someone who doesn't like caulifloCauliflower Recipe is great option to serve during the holiday's parties just because it's hard to find someone who doesn't like cauliflowercauliflower, right?

After the big success of my Garlic Parmesan Roasted Cauliflower recipe I decided to create another one because I know you all love cauliflower like me This time I added lots of spices that make this Spicy Roasted Cauliflower recipe soCauliflower recipe I decided to create another one because I know you all love cauliflower like me This time I added lots of spices that make this Spicy Roasted Cauliflower recipe socauliflower like me This time I added lots of spices that make this Spicy Roasted Cauliflower recipe soCauliflower recipe so delicious.

I separated this Tandoori Spice Blend from the Whole Roasted Tandoori Cauliflower post because it's so versatile it's worth a post of it's own.

The roasted cauliflower works really well with the nutty pesto (I used my pistachio pesto because it's my favorite as - of - late), and adds extra depth to the sauce.

We eat a lot of broccoli and cauliflower around here because my kids love them so much, I was tired of roasting them (not really), but adding it to pasta changed it up a bit.

Roasted cauliflower is such a great idea; I'm glad you reminded me of it because it's been a long time since I've made it.

I went to grab some butter (because hi, I'm a baker), when I spotted some half & half, and it hit me — Roasted Cauliflower Soup.

The other day I sliced rainbow colored cauliflower into «steaks» and roasted them, basically I only get two or three nicely shaped slices from a head of cauliflower because I cut them an inch thick, the leftover florets can then be tossed into a frittata of course!

The flavors alone are really stunning, but I also want to make it because I have never roasted a whole cauliflower before and I feel like I am missing out!

Roast the cauliflower for about 40 minutes, flipping and rotating the sheets halfway through [note: my cooking time was considerably longer than the original recipe, principally because I doubled the batch.

It is nothing similar to the roasted cauliflower with red chile, lime and cilantro because of the cream and cheese but very tasty nonetheless.

Say goodbye to steaming your cauliflower, because roasting gives it a beautiful nutty flavour which is out of this world.

My late lunch was a pita pocket stuffed with cauliflower coleslaw, greens and some roasted pumpkin because it was just before grocery day and we didn't have much else.

We were absolutely obsessed with the roasted cauliflower as an appetizer dipped in tahini because tahini rules the world.

Last Saturday our lunch menu for the publishing workshop consisted of cauliflower with romesco, roasted brussels sprouts with a ginger scallion sauce, mushroom toasts, and this honey baked eggplant dish (which everyone kept calling eggplant lasagna, which is probably because it was reminiscent of lasagna / eggplant parmesan with layers of thinly sliced eggplant, red sauce, and cheese).

This roasted cauliflower soup came to be because I was craving a creamy pureed soup and was out of zucchini (for my vegan zucchini soup), pumpkin (for my creamy vegan pumpkin soup) and red peppers for my vegan roasted red pepper soup.

and let's just ride this tasty yummies train and talk about this roasted curry cauliflower with feta + cilantro because I love the idea of adding contrasting flavors + textures (cheese, fresh herbs) to simple roasted veggies.

It's amazing because you roast the cauliflower once and then have perfectly grilled cauliflower ready to supplement meals all week long.

For lunch, we feasted on cauliflower with romesco, roasted brussels sprouts with a ginger scallion sauce, mushroom toasts, and this honey baked eggplant dish (which everyone kept calling eggplant lasagna, which is probably because it was reminiscent of lasagna / eggplant parmesan with layers of thinly sliced eggplant, red sauce, and cheese).

And though I strongly encourage you in the roasted cauliflower and toasted pumpkin seed topping direction (because: roasted cauliflower), there are a literal million directions you could go with this.

Next time I will double the sauce so I can add more fat and also because it's so delicious I found myself wanting more so I could dip my roasted cauliflower in it too.

I made a monochromatic mix of broccolini (to represent spring) with cauliflower and hearty roasted parsnips (because it still feels like winter).

The ex graciously offered to feed me his latest culinary masterpiece when I dashed through his door to collect the kids: some sort of curry roasted chicken and cauliflower and potatoes that I expect involved him hand - grinding the spices before lovingly rubbing them all over everything because that's the gourmet way he rolls on Monday nights these days.