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.

california has been flush with rain as of late. it's wonderful that we are finally recovering from our drought and i love the rain, but it is wearing me down. it just makes me want to curl up on the couch by the fire or hunker down in my bed with my laptop and apple tv. 

all this rain definitely doesn't make me feel productive, and after chatting with others, i know i am not alone. so here is a soup that is EASY to make, VERY satisfying and bursting with FLAVOR. roasting the ingredients may seem like an extra step, but you are basically setting it and forgetting it while it acquires delicious and important flavors from the oven. not only will this soup fill you up, it keeps well in the fridge and makes great leftovers! 

roasted cauliflower soup
serves: 6-8
prep time: 10 minutes
active time: 20 minutes
inactive time: 1 hour
total time: 1 hour 30 minutes
ingredients: 1 head cauliflower, core removed and chopped into florets (2 lbs if you are buying precut). 1 medium brown onion, sliced about .5 inch thick. 1 medium yukon gold potato, peeled and roughly chopped. 10 garlic cloves, smashed. 20 sprigs fresh thyme. 2 tbs olive oil. 1 tbs salt. .5 tbs pepper. 1 tsp lime juice. .5 cup marsala wine, divided. 6 cups chicken stock. .5 cup heavy whipping cream. 2 tbs chopped fresh parsley for garnish. seasoned croutons for garnish. 

start by preheating your oven to 400 degrees f. on a baking sheet. on a baking sheet, combine the cauliflower, potato, onion, garlic, and thyme. drizzle with olive oil, add the lime juice and season with half the salt and pepper. toss well till everything is lightly coated in oil.

pour half the marsala into the bottom of the baking sheet and roast for 40 minutes. stir up the veggies half way through.

after the veggies have roasted, remove all the thyme twigs from the veggies and scrape the roasted veggies into a large pot over medium heat.

 add the remaining marsala and cook over medium heat until all the liquid has evaporated. about 3-5 minutes, stirring once or twice.

pour in your chicken stock and season with the rest of the salt and pepper.

bring the liquid to a boil and then reduce the heat till the liquid is slowly simmering. simmer for 20 minutes.

remove the soup from the heat.

using a hand emersion blender or in your blender, puree all the ingredients until smooth.

add in the cream and blend until just combined.

serve hot with seasoned croutons and parsley garnish.

xo, a

roasted cauliflower soup
serves: 6-8 prep time: 10 minutes
active time: 20 minutes
inactive time: 1 hour
total time: 1 hour 30 minutes
ingredients: 1 head cauliflower, core removed and chopped into florets (2 lbs if you are buying precut). 1 medium brown onion, sliced about .5 inch thick. 1 medium yukon gold potato, peeled and roughly chopped. 10 garlic cloves, smashed. 20 sprigs fresh thyme. 2 tbs olive oil. 1 tbs salt. .5 tbs pepper. 1 tsp lime juice. .5 cup marsala wine, divided. 6 cups chicken stock. .5 cup heavy whipping cream. 2 tbs chopped fresh parsley for garnish. seasoned croutons for garnish.
start by preheating your oven to 400 degrees f.
on a baking sheet. on a baking sheet, combine the cauliflower, potato, onion, garlic, and thyme. drizzle with olive oil, add the lime juice and season with half the salt and pepper.
toss well till everything is lightly coated in oil. pour half the marsala into the bottom of the baking sheet and roast for 40 minutes. stir up the veggies half way through.
after the veggies have roasted, remove all the thyme twigs from the veggies and scrape the roasted veggies into a large pot over medium heat.
add the remaining marsala and cook over medium heat until all the liquid has evaporated. about 3-5 minutes, stirring once or twice. pour in your chicken stock and season with the rest of the salt and pepper. bring the liquid to a boil and then reduce the heat till the liquid is slowly simmering. simmer for 20 minutes.
remove the soup from the heat. using a hand emersion blender or in your blender, puree all the ingredients until smooth.
add in the cream and blend until just combined. serve hot with seasoned croutons and parsley garnish.