looking back on my childhood, there were plenty of signs i would end up as a cook. whenever there was a veggie platter at a social gathering i would go HARD for the cauliflower. other kids went straight for the carrots and celery. but i usually had no competition for the cauliflower.

as an adult it is still one of my favorite veggies and it is DELICIOUS roasted. throw in some curry powder and lemon yogurt and you have a healthy, flavor EXPLOSION.

this easy side dish is great warm in the early spring months, but is also amazing cold and will last you through all your summer dining needs.

curry roasted cauliflower + lemon yogurt & pistachio

serves: 6

prep time: 10 minutes

cook time: 25-30 minutes

total time: 40 minutes

ingredients: 3 tbs coconut oil, melted. 2 heads cauliflower, chopped into florets. 1 red onion, sliced .5 inch thick. .5 cup greek yogurt. 2 garlic cloves, minced. juice of 1 lemon. handful of cilantro leaves. 2 tbs chopped pistachios. 1 tsp curry powder. 1 tsp pink salt. .5 tsp freshly ground pepper. baking sheet. parchment paper.

start by preheating your oven to 425 degrees f. in a small bowl, combine the yogurt, lemon juice, garlic, two pinches of curry powder, two pinches of salt and a pinch of pepper. stir to combine and set aside. in a small bowl, combine the yogurt, lemon juice, garlic, two pinches of curry powder, two pinches of salt and a pinch of pepper.

stir to combine and set aside.

in a large bowl, combine the cauliflower, onion, melted coconut oil, curry powder, salt and pepper.

toss everything till evenly coated with oil and spice. cover your baking sheet with parchment paper and pour the cauliflower onto the sheet in an even layer.

roast for 25-30 minutes until the onions are caramelizing and the cauliflower is nicely browned. pour the cauliflower onto your serving platter.

drizzle with lemon yogurt.

sprinkle with pistachios and cilantro.

serve and enjoy.

xo, a

curry roasted cauliflower + lemon yogurt & pistachio

serves: 6

prep time: 10 minutes

cook time: 25-30 minutes

total time: 40 minutes

ingredients: 3 tbs coconut oil, melted. 2 heads cauliflower, chopped into florets. 1 red onion, sliced .5 inch thick. .5 cup greek yogurt. 2 garlic cloves, minced. juice of 1 lemon. handful of cilantro leaves. 2 tbs chopped pistachios. 1 tsp curry powder. 1 tsp pink salt. .5 tsp freshly ground pepper. baking sheet. parchment paper.

start by preheating your oven to 425 degrees f. in a small bowl, combine the yogurt, lemon juice, garlic, two pinches of curry powder, two pinches of salt and a pinch of pepper. stir to combine and set aside. in a large bowl, combine the cauliflower, onion, melted coconut oil, curry powder, salt and pepper. toss everything till evenly coated with oil and spice. cover your baking sheet with parchment paper and pour the cauliflower onto the sheet in an even layer. roast for 25-30 minutes until the onions are caramelizing and the cauliflower is nicely browned. pour the cauliflower onto your serving platter. drizzle with lemon yogurt. sprinkle with pistachios and cilantro. serve and enjoy.

it's not that often anymore, but every once in a while, a client orders a dessert other than a cake. we recently catered for a party that had a gluten free hostess, so i was really challenged to create some desserts that were just as delicious and even more beautiful than their gluten full friends. 

tweaking the classic shortbread crust on this tart was surprisingly easy. and in my opinion, the addition of almond flavor really stepped things up a notch. not only is the tart delicious, because your not baking the filling, you can really set the berries in any style you like. you can throw them in at random or build a really beautiful pattern. the world is your oyster. 

blueberry lemon tart + gluten free almond crust
serves: 8-10
prep time: 5 minutes
active time: 20 minutes
bake time: 20 minutes
total time: 45 minutes
ingredients: 2 cups almond flour. .25 cup sugar. .25 tsp kosher salt. 4 tbs butter, cubed, plus 1 tsp to butter the tart pan. .5 tsp vanilla extract. 1 egg. 2 cups greek yogurt. 1 cup lemon curd. 1 cup blueberries. baby mint leaves as desired. rectangular or 8-9 inch round tart pan. 

start by preheating your oven to 350 degrees f. in a food processor or in a mixing bowl, combine the almond flour, sugar, salt, butter, vanilla extract and the egg. 

pulse (or mix) until the mixture forms a rough ball. 

lightly butter the base and edges of your tart pan and dump your dough into the tart pan. 

using your fingers, gently press the dough to cover the bottom of the pan and up the edges. 

prick the base of your dough with a fork a generously and bake for 15-20 minutes, until the edges begin to lightly brown. remove the shell from the oven and allow it to cool slightly.

while the shell is cooling, combine the lemon curd and greek yogurt. 

stir till it is completely combined. 

pour the lemon yogurt filling into the tart shell. 

add in your blueberries and any mint you like in your desired pattern. 

serve immediately or chill in the fridge until ready to serve. can be made a day or two in advance. 

xo, a

blueberry lemon tart + gluten free almond crust
serves: 8-10
prep time: 5 minutes
active time: 20 minutes
bake time: 20 minutes
total time: 45 minutes
ingredients: 2 cups almond flour. .25 cup sugar. .25 tsp kosher salt. 4 tbs butter, cubed, plus 1 tsp to butter the tart pan. .5 tsp vanilla extract. 1 egg. 2 cups greek yogurt. 1 cup lemon curd. 1 cup blueberries. baby mint leaves as desired. rectangular or 8-9 inch round tart pan.
start by preheating your oven to 350 degrees f. in a food processor or in a mixing bowl, combine the almond flour, sugar, salt, butter, vanilla extract and the egg. pulse (or mix) until the mixture forms a rough ball. lightly butter the base and edges of your tart pan and dump your dough into the tart pan. using your fingers, gently press the dough to cover the bottom of the pan and up the edges. prick the base of your dough with a fork a generously and bake for 15-20 minutes, until the edges begin to lightly brown. remove the shell from the oven and allow it to cool slightly. while the shell is cooling, combine the lemon curd and greek yogurt. stir till it is completely combined. pour the lemon yogurt filling into the tart shell. add in your blueberries and any mint you like in your desired pattern. serve immediately or chill in the fridge until ready to serve. can be made a day or two in advance.