#vegetarian sides

[slowlycooking]

[crazyblondelife]

Your New Favorite Side...Roasted Cauliflower with Spicy Coconut Crisp

When I was in Lexington Kentucky I bought a cookbook at Williams Sonoma called The Cook You Want to Be by Andy Baraghani. It’s filled with simple and very flavorful recipes that make me want to spend all day in the kitchen cooking with fresh ingredients! This recipe for Roasted Cauliflower with Spicy Coconut Crisp is the first recipe I’ve tried from the cookbook and WOW it was delicious!

The combination of coconut with lime and jalapeno combined with turmeric is indescribably flavorful and unexpected! I literally stood in front of the refrigerator eating leftovers…I couldn’t stop thinking about it! Healthy, vegetarian, beautiful and full of flavor - this recipe is a winner and definitely one I’ll be making over and over again! Next time, I’ll double the recipe!

One of the reasons I love to cook more than I love to bake is because the recipe doesn’t have to be followed exactly! For this cauliflower, I used a little more turmeric, cilantro and coconut than the recipe called for because the crispy topping is so good! I nibbled a little and used it liberally over the cauliflower. Don’t leave out the squeeze of lime at the end…it really brings out all the flavors!

Other than standing in front of the refrigerator, I ate this cauliflower leftover with salmon and added a little hummus on the side and loved that combination as well!

As you can see, this makes such a beautiful presentation, especially when it’s served on a hand made platter from Haand! Use code CRAZYBLONDELIFE for 15% off any order and don’t forget that Haand is having a seconds sale! This is a great time to stock up and buy holiday gifts!

{"image":"https://i.imgur.com/chtM6UG.png","name":"Cauliflower with Spicy Coconut Crisp","prepTime":"PT15M","cookTime":"PT30M","totalTime":"PT45M","description":"The flavors in this cauliflower are crazy good! It's one of my favorite things ever! I could eat it every night!","yield":"4","author":{"@type":"Person","name":"Suzanne Smith"},"recipeIngredient":["1 head cauliflower","1/3 cup olive oil","3 garlic cloves, finely minced","3/4 teaspoon ground turmeric","Kosher salt","For the coconut crisp:","4 tablespoons olive oil","3 jalapeno peppers, thinly sliced","1 cup coconut flakes (I used Dang foods coconut)","Zest of 1 lime","Flakey sea salt","Roughly chopped cilantro and lime wedges for serving"],"recipeInstructions":["Preheat your oven to 450 degrees.","Trim the bottom core from the cauliflower and cut into 1 inch thick slabs, then snap off the florets from the slabs.","In a large bowl, combine the olive oil, garlic, and turmeric and stir to mix.","Toss the cauliflower with the olive oil mixture and spread on a rimmed baking sheet. Roast for 25 - 30 minutes until deeply golden on both sides.","To make the coconut crisp - in a small skillet over medium heat, combine the olive oil, jalapenos and coconut flakes. Cook, stirring occasionally, until the coconut flakes are golden brown in most spots, 2 to 4 minutes. Remove the skillet from the heat and stir in the lime zest. Season with flakey salt.","Transfer the cauliflower to a platter and top with the coconut crisp. Scatter cilantro on top and squeeze the juice from a few lime slices over. Enjoy!"],"@context":"http://schema.org","@type":"Recipe"}

Life has been very busy lately! Our youngest daughter and her family are back in the states and just purchased a house in Columbia, South Carolina! We are so happy to have them closer and look forward to seeing them more often! As I’m writing this, I’m sitting in the bed in a very charming Bed and Breakfast hotel in Columbia (more about that later). Anyway, my blogging schedule is way off! Between trying to create content, fulfill brand obligations, post on social media, keep my house (somewhat) clean and help Sarah get packed and moved it’s been just a little crazy! Also, as you know, we are expecting a beautiful granddaughter next month so things aren’t going to slow down anytime soon and the holidays are right around the corner! I’m working on some posts that I think you’ll like and they’ll be up next week while I’m taking a much needed few days alone at the beach! In the meantime, I hope you enjoy the cauliflower!

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aro culture is getting so fucking tired of people using the fact that there's a queer romance in something as a reason you should watch it. like haven't allos had enough of romance? queer or otherwise? I'm not saying queer representation is bad, of course, I'm just fed up with asking what a book is about and in response all I get is "oh it has queer people in it" cool! what is it about? having queer representation is not the be all end all of media can we please have ONE thing without romance in it. please.

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[slowlycooking]

[sweetcherryslim]

Fall Chopped Salad with Spinach, Butternut Squash, Apples & Cheddar. - 185 kcal/5g protein

Servings: 8 - 185 kcal/5g protein per 1.25 cup serving

1 small (1 1/2 pounds) butternut squash, peeled and cut into 1/2-inch dice (about 4 cups)

2 cloves garlic, minced

3 tablespoons extra-virgin olive oil, divided

½ teaspoon salt, divided

½ teaspoon ground pepper, divided

2 tablespoons balsamic vinegar

1 teaspoon maple syrup

2 teaspoons Dijon mustard

8 cups packed baby spinach, roughly chopped

1 medium Honeycrisp apple, diced

½ cup diced sharp Cheddar cheese

½ cup toasted chopped pecans

Stir squash, garlic, 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Spread on a large rimmed baking sheet and roast, stirring once, until tender, about 20 minutes.

Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, maple syrup, mustard and the remaining 1/4 teaspoon each salt and pepper in the large bowl. Add spinach, the roasted squash, apples, cheese and pecans. Toss to coat.

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