Side Dish Sunday is the perfect way to ease your way into eating healthier. We all can’t go cold turkey. Some of us need a little hand-holding and daily encouragement. If you resolved to eat healthier or test your principles with being a vegetarian, start by adding vegetarian or plant-based side dishes to your meals. Spend Sunday afternoons testing new flavors and ingredients. Invite friends and family over to share in the experience. Make it fun. Try something new. The more you play around with new recipes, the easier it will be to go the distance and embrace being a vegetarian. Who says you have to go to a fancy restaurant for an incredible culinary experience? For those of you who have already adopted the vegetarian lifestyle, Bon Appétit!
Today’s recipe is provided by Allison Day (with Yummy Beat, a vegetable focused beast) featuring La Tourangelle’s Roasted Hazelnut Oil. This Spring, Berkley based artisan oil company, La Tourangelle and Allison Day from Yummy Beet have created a warming Cauliflower, Hazelnut & Orange Saffron roast as a unique side dish for veggie lovers. This dish is gluten free and non-leaden for those with food allergies over this cauliflower season. La Tourangelle’s Roasted Hazelnut Oil’s high smoke point makes it ideal for higher-temperature roasting and its sweetness compliments the dish’s fresh orange and saffron.
Whole Roasted Cauliflower With Hazelnut, Orange & Saffron
- 1 large head cauliflower, kept whole, green leaves removed
- 1 tablespoon roasted hazelnut oil (we recommend La Tourangelle)
- Zest and juice of 1 navel orange
- Pinch saffron
- 1 teaspoon sea salt
- Ground pepper, to taste
- ¼ cup coconut milk
- ¼ cup water
- ½ cup packed flat leaf parsley, roughly chopped
- ⅓ cup roasted hazelnuts, roughly chopped
- Preheat oven to 375ºF. Place cauliflower in a large dutch oven or other high-sided oven-proof pot or dish.
- In a small bowl, mix oil, zest, juice, and saffron.
- Pour evenly oven cauliflower, rubbing with hands to evenly distribute.
- Sprinkle over salt and pepper. Bake uncovered for 40 to 45 minutes (See: Notes).
- Remove from oven and evenly pour over coconut milk and water.
- Bake for an additional 10 to 15 minutes.
- Immediately before serving, sprinkle over parsley and hazelnuts.
- Slice into quarters. Serve hot.
NOTES: If you prefer your cauliflower crisper, do the first baking (before the coconut milk) for 25 to 30 minutes instead of the full 45. As sizes of cauliflower vary, the cooking time varies as well. Start checking around the 25 minute mark and go from there.
Multiply the recipe to serve more diners, as necessary.
Simplicity expert, A.Michelle Blakeley is The Vegetarian Aficionado™ – a purveyor of provocative and beautifully prepared vegetarian fare. Connect with her on Instagram at @vegetarianaficionado and check out her online magazine The Vegetarian Aficionado