cauliflower Archives - Jackie Newgent

black bean, mushroom and zucchini enchilada skillet

by Jackie Newgent | May 15, 2025 | 1 Comment

There’s something irresistibly cozy about a sizzling skillet of enchilada goodness, and this 100% plant-based version brings all the comfort. The mix of earthy mushrooms, caramelized zucchini, and hearty black beans in this black bean, mushroom and zucchini enchilada skillet forms a textural harmony that’s full of nutritional goodness and deliciousness.

lebanese caramelized cauliflower kebabs with zhoug

by Jackie Newgent | April 23, 2025 | 2 Comments

Looking to add a bit more fun and flavor to your dinner? These Lebanese Caramelized Cauliflower Kebabs with Zhoug will do just that. They’ll elevate your veggie game thanks to the mouth-watering aroma, distinct caramelization, and amazing taste. Perfect for plant-based eaters or impressing any eaters, even if simply serving in your weeknight dinner routine.

plant-based veggie rigatoni bake

by Jackie Newgent | December 11, 2022 | 1 Comment

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!

roasted cauliflower with pomegranate glaze and lemony tahini sauce

by Jackie Newgent | November 13, 2022 | 0 Comments

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.

general tso’s tofu with cauliflower

by Jackie Newgent | March 6, 2022 | 7 Comments

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.