Trends in food come and go but to me, the humble cauliflower has always been like the little black dress….always in style, and very adaptable. This salad is normally served warm, but is just as delicious at room temperature. It’s simple to make, just roast the cauliflower, make the dressing, introduce them to each other and voila! I call it a warm salad, but it would also make a great vegetable side dish too. Or you could just eat the whole thing yourself whilst the other half is out!
I am playing around with a lot of cabbage recipes at the moment, simply because it’s cheap, low in carbs and we love the vegetable. We normally have cabbage in some form of cheese dish but I wanted something else without the dairy. This is a great alternative to coleslaw and is full of flavour. Just like coleslaw it improves with some chilling time. You could play around with the spices too if you wanted it hotter. I loved it and scoffed a bowl of it under the guise of “taste testing”. Another simple and tasty dish! So simple to make the Chief Taster could possibly whip up a batch!
This is now my 500th post! I cannot believe how many recipes have been tried, tested and posted in my three years of blogging. I put the question out on Facebook as to what should I do for my 500th post and a reader asked for a grilled starter. So, here it is and thank you, Tawnya for the challenge! I loved the range of colours in this and the taste was lovely. The Chief Taster was initially hesitant with me serving this cold but enjoyed it with relish and declared that the flavours “were balanced”. He had seconds.
Roasting tomatoes helps to concentrate their flavour, whilst the addition of balasmic vinegar enhances their sweetness. Select the ripest and fresh tomatoes you can find. This is a great salad dish served with some gluten free bread to mop up the juices, or as a side dish. You could also puree this dish to use as a sauce over chicken, fish or veggies. Or add some stock and call it a soup…be creative and get roasting!
I love broad beans and they are a taste of summer especially with this salad dressing. They are also known as fava beans. You can use fresh or frozen beans. I made this from a bag of frozen beans I found lingering in the back of my freezer. I also peeled them for a change too. I normally eat them with their skins on , but peeling them did not take too long and I was left with a colourful plate. The green colour is radiant and fits into my belief that food should look colourful and appetizing to eat. Simple to make too which is an added bonus!
A refreshing way to eat cauliflower as a salad or as a tapas dish. The dish has a tangy sharp taste but is still light. This is now probably 1001 ways to prepare cauliflower as it’s still my favourite versatile vegetable. I still shudder at childhood memories of being served cauliflower, boiled to an inch of it’s life and with no flavour. If I had been served this as a kid I would have embraced vegetables much earlier in life! It’s best to make this the day before so that the flavours can marinate. It’s a great salad or pot luck dish too. I serve mine with the hard boiled eggs, quarted, but it is just as nice with the eggs chopped up.
I love the sweet taste of roasted pumpkin and to add some salty feta cheese to it, along with the sweet pecans makes an amazing salad dish. The Chief Taster loved this and even helped himself to seconds, then ate the rest the next day, so it’s a big thumbs up from him! It was definitely the sweetness of the pumpkin and pecans that made him reach for the big spoon (he has a sweet tooth that I have to battle with!). I found this dish to be sweet and creamy with a delightful crunch of the pecans. I added dried chillies to give the dish a bit of a kick but this is optional and was really for my own personal taste. I found this delightful served on a bed of lettuce and is a great salad dish. I am now wondering about making this a bbq dish, cook the pumpkin on the bbq, add the other ingredients and voila!