If you’re looking for a special, scrumptious, or lazy Sunday entrée, this comforting, 100% plant-based veggie rigatoni bake is my answer. Set aside about an hour and enjoy every step of making (and indulging in!) this dish – it’s worth it!
You can have a bowl of cauliflower or you can have a BOWL of cauliflower! This caramelized roasted cauliflower with pomegranate glaze and lemony tahini sauce is the latter. It’s for when you want to make your meal a bit more special, a bit more flavorful, a bit more colorful, or all of the above. The recipe is full of middle eastern intrigue – as I love finding ways to incorporate my half Lebanese roots into my dishes.
My favorite answer to takeout is this general tso’s tofu with cauliflower recipe. It’s tastier and plant-friendlier than typical carry-out Chinese food. And while it’s definitely not as quick or simple, I promise that preparing it is completely worth the effort. Plus, you can prep much of it in advance.
If you want to make your side dish as special – or more special – than your entrée, you’ll want to sauté up this Mexican-style cauliflower rice! And you guessed it … there’s actually no rice in it. This recipe features cauliflower that’s pulsed into the shape of rice kernels. That means it’s lower in calories and carbs and higher in fiber than when using regular rice … if that’s important for you. While I recommend both rice (especially brown rice) and cauliflower, having options is always a smart idea.
It’s soup season! For me that means I need to create a new soup. Here it is! It features cauliflower … purple cauliflower. But you can totally prepare this with any color cauliflower, including white. All forms are tasty and good for you, of course.