This weekend has proven to be full of activities and non-stop cleaning and organizing. I am paying for it dearly with my back pain but nothing that a yoga ball and lower back massages can't cure! Right honey????
I am so excited to post today because it is my first entry since signing up to be part of the Secret Recipe Club, which is a monthly blog event hosted by Amanda at Amanda's Cookin'. We are assigned a certain blog and we can choose to cook or bake anything from their site. How fun is that? It is perfect for me because I definitely have needed inspiration for cooking since getting pregnant!
The recipe I am showcasing today comes from the Healthy Green Kitchen. I have been familiar with Winnie who keeps up a beautiful site with wonderful recipes, tips, and photography. If you have a chance to peruse her site make sure to read about her tips on nutrition, wellness, kitchen gardening, and green living. I love to know that I am getting information from a naturopath!
When I was looking through her recipes, it was very hard to choose until I finally came across a lovely recipe for cauliflower.
Cauliflower is such a forgotten vegetable in my opinion. I mean, Ryan and I both agree we do not like eating it raw, but I often make a Mediterranean recipe that I rotate in and out or menu plan. When I saw this new recipe I knew I was going to love it.
Now truth be told, I had an errand to run so I left the cooking and preparation to Ryan. I came home smelling the aroma of roasting cauliflower. It was really cute seeing Ryan go outside and pick some fresh mint and cut it up to add to this recipe.
Now I made this part of our lunch on Sunday. Ryan was busy eating leftovers but he wanted to tasted his cooking. I, on the other hand, made this dish part of my lunch. How so?
I drizzled tahini sauce over the cauliflower salad, I then took a piece of pita, added some hummus and piled on the cauliflower. What a great veggie sandwich friends! It was very pleasant and satisfying. If you get a chance you must make this a regular recipe in YOUR home too! Thanks Winnie for a delicious recipe.
Roasted Cauliflower with Garlic and Mint
adapted from Healthy Green Kitchen
as a side serving (4 servings)
main meal (2-3 servings)
1 head of cauliflower, preferably organic, bottom trimmed off and separated/chopped into florets
6 cloves of garlic, unpeeled and minced
4 Tablespoons olive oil
2 Tablespoons balsamic vinegar
2 Tablespoons chopped fresh mint
1 teaspoon coarse sea salt
For cauliflower sandwiches:
3-4 fresh pita wraps
1/4 cup tahini sauce
3/4 cup hummus
Preheat oven to 500 degrees F.
Place the cauliflower florets interspersed with the minced garlic cloves on a roasting pan. Drizzle with 3 tablespoons of the olive oil.
Place the roasting pan in the oven and cook for 15-20 minutes. Carefully remove from the oven (the pan will be very hot) and give the cauliflower a good stir. Put back in oven and roast for 5 more minutes. Carefully taste and see if it's to your liking, or if it needs to cook for a little more time. You want it to be pretty well done, but not burnt.
Remove from the oven. Place in a bowl and drizzle on the vinegar, additional tablespoon of oil and coarse sea salt. Mix everything well, and garnish with the mint. Allow to cool slightly before serving.
Take each pita, divide hummus between 4 pita wraps, add the cauliflower between each and drizzle the tahini sauce over the cauliflower. Wrap the pita and enjoy for lunch!