![]()
Finally, it’s safe to turn the oven back on. No more heatwave (PLEASE NO MORE!!!) Last week was such a bust of life, I still feel like I am recovering. But let’s not talk about anymore. Lets talk about this cauliflower situation that was a highlight of my week.
I have been meaning to do this for a while now. And I have attempted, I’ll have the intention, get the cauliflower and peppers, then somehow forget that I was going to cook it and just feed it to the mr raw, or he will just start eating at it and then the head is not intact anymore (He loves raw cauliflower). And sure, you don’t need to have a whole head of cauliflower to roast it and enjoy it, but come on, doesn’t it look super badass and pretty whole? And you can slices of it like you would a cake, a really yummy veggie cake. So yeah, it should be a whole head. Anyways, besides being pretty, this thing was freaking amazing. I love cauliflower, roasted cauliflower even more. Add to it some slightly sweet and cheesy pepper sauce, holy ho…I almost ate the entire thing myself. It was everything and more how I wanted it to turn out and am now forever going eat my cauliflower exactly like this (but probably not always). And the sauce…. I am going to make giant jars of it and stick it on everything. So good.
Now lets get to it.
![]()
The stuff. A whole head of cauliflower, a couple colorful peppers, nutritional yeast, garlic, lemon, salt and pepper, and a little bit of olive oil.
![]()
Start with the cauliflower, Trim away any big leaves from the bottom and stick the whole head into a oven safe pot big enough to hold it.. Add in a little water and stick on the stove top on medium heat to cook for a few minutes, just to give it a little head start.
And preheat the oven
Pre roasted, slightly streamed cauliflower goes into the oven until a nice golden brown and all pretty like.
While the cauliflower is roasting, roasted the peppers too.I place mine whole onto a lightly oiled cast iron pan* and stick into the oven.
Once the peppers are starting to char and have become soft and tender, remove from the oven and let cool for a few minutes or long enough for you to handle them. When cooled enough, remove the stem, seeds and any of the skin that is coming off.
*Last year I used the same cast iron pan over and over to rasot peppes and never cleaned it, or bothered to oil it. By the end of the summer, there was a 1/2 inch thick layer of hard as rock caramelized pepper juice that I had to chip it away with a chisel… so yeah. be careful of pepper juice.
![]()
Toss the roasted peppers into a food processor along with the garlic, lemon juice, nutritional yeast, a splsh of oil and s little salt and pepper.
![]()
And taste.. and try not to eat it all right now (It is so f ing good)
![]()
And take that sweet, so delocouis sauce and smother all over the roasted cauliflower.
If you want, stick it back into the oven for a few minutes to crust up a little bit, but not a necessary.You can call it here and go to town.
![]()
I stuck in back in the oven for a few minutes… But again, not necessary.
![]()
And now you have this giant, amazing, head of delicious cauliflower, waiting to be eaten. I recommend removing the head and sticking it on a cutting board, you know, for easier cutting, and also it looks pretty badass.
Cut into chunks and serve right away.
Goodness gracious was this thing so freaking good!
Have a fantastic day!
-C
- 1 fresh head of cauliflower
- 2 red(yellow or orange work too) peppers
- 2 -3 tablespoons nutritional yeast (the more the cheesier)
- 4-5 cloves of garlic
- juice of a lemon
- salt and pepper
- olive oil
Take whole head of cauliflower and trim any big leaves or stem off bottom. Stick into a big oven safe pot with about 1/2 inch of water. Place a lid on pot and stick on medium heat for about 8-10 minutes, or until water has evaporated. and cauliflower is slightly tender.
Preheat oven to 425.
After the brief cook on the stove top, remove lid, drizzle cauliflower with a tiny bit of oil and sprinkle with a little salt and pepper. Stick into oven without the lid.
Now that the oven is on, toss peppers into oven, either on a baking sheet, pan, or on the rack if you have the space and cook until all roasted and soft (should take about 15 minutes). Remove when cooked and let cool off for a few minutes. Once cool enough to handle, remove seeds and stem and any of the skin that want to come off and stick into a food processor. Add in the garlic, nutritional yeast, lemon juice and a tiny drizzle of olive oil. Blend until smooth. Add salt and pepper to taste.
Once the head of cauliflower is cooked and browned, remove from oven and dump/ smear with the red pepper sauce. If you want, place back into oven for a few more minutes, or not. Good both ways.
Remove from pot and cut into big ass chunks. Garnish with something green and eat until you can’t eat anymore.
If by chance you have any left overs (which I highly doubt) try blending it up as soup. It is freaking fantastic!
Whenever my little sister comes over for dinner, I always end up making lentils in some form or another because she, like me, is awesome and loves a good lentil. It makes me so happy that she has such great taste in food and wants to eat what I make. It’s validation from a teenage girl which is the best kind of validation.
So last night when she came over after school for dinner and trash talk (she likes to verbally abuse Nick) we decided to make both of our favorites … Lentils AND sweet potatoes. How can you go wrong with that combo? Well I am telling you that you can’t. The rich creamy soft and slightly sweet sweet potato mixed up with the hearty, earthy, oh so fantastically tasty lentil. Add in a bit of kale and cheese if you wish and serve with salsa and guac… Whoa, it’s the best!!!
Such a great evening, I get to the cooking, the sister gets to the verbal abuse and the mister, begin the champ that he is, takes it and dishes it right back.
I am the greatest(coolest) sister.
Baked sweet potatoes, cooked lentils, chopped up kale and monetary jack cheese (Cheese is optional.. and make it vegan cheese if you want) And you don’t need then, but salsa and guacamole are the best toppings.. So you have them.
Cut the cooked potato in half lengthwise and scoop the flesh out into a bowl. With a fork, smooth the potato , sprinkle with salt and pepper and mix in lentils and kale.
Stuff the mixture back into the skins of the potato.
And add some cheese (The mister and the sister wanted lots of cheese, no cheese for me) and stick the potatoes into the oven and let bake for another 5 or so minutes or until the cheese is all melty or the top is nice and crispy.
Remove and plate… Serve with salsa and guacamole and maybe some corn chips.
I am the greatest sister
-C
Makes 2 serving
- 1 Large Sweet Potato
- 1 cup Prepared Lentils
- 1 cup Chopped Kale
- 1/2 cup Grated Monetary Jack Cheese (Vegan style or not)
- Salsa (optional)
- Guacamole(optional)
Place potato in oven at 400 degrees for 30-40 minutes or until soft a baked throughout.
While potato is baking, prepare lentils. 2 cups water to 1 cup lentils. Add water and lentil to pot, bring to a boil, add a sprinkle of salt, and reduce to simmer until lentils are tender.
When potato is cooked, remove potato and let cool for a few minutes. Cut in half lengthwise and scoop out most of the flesh out of the skins and place into a big bowl. WIth a fork, mash the potato a bit Add in the lentils and the kale, a sprinkle of salt and pepper, and mix to combine. Stuff the mixture back into the skins of the potatoes and top with cheese. (if using ) Place potatoes back into oven for 5-10 minutes until cheese is melty and bubbly or the top of the potato is a bit crispy. Remove from oven and serve on a plate with salsa and guacamole.
Eat and be happy.
THE LOVELY CRAZY
September 8, 2015 by maximios • Blog
Finally, it’s safe to turn the oven back on. No more heatwave (PLEASE NO MORE!!!) Last week was such a bust of life, I still feel like I am recovering. But let’s not talk about anymore. Lets talk about this cauliflower situation that was a highlight of my week.
I have been meaning to do this for a while now. And I have attempted, I’ll have the intention, get the cauliflower and peppers, then somehow forget that I was going to cook it and just feed it to the mr raw, or he will just start eating at it and then the head is not intact anymore (He loves raw cauliflower). And sure, you don’t need to have a whole head of cauliflower to roast it and enjoy it, but come on, doesn’t it look super badass and pretty whole? And you can slices of it like you would a cake, a really yummy veggie cake. So yeah, it should be a whole head. Anyways, besides being pretty, this thing was freaking amazing. I love cauliflower, roasted cauliflower even more. Add to it some slightly sweet and cheesy pepper sauce, holy ho…I almost ate the entire thing myself. It was everything and more how I wanted it to turn out and am now forever going eat my cauliflower exactly like this (but probably not always). And the sauce…. I am going to make giant jars of it and stick it on everything. So good.
Now lets get to it.
The stuff. A whole head of cauliflower, a couple colorful peppers, nutritional yeast, garlic, lemon, salt and pepper, and a little bit of olive oil.
Start with the cauliflower, Trim away any big leaves from the bottom and stick the whole head into a oven safe pot big enough to hold it.. Add in a little water and stick on the stove top on medium heat to cook for a few minutes, just to give it a little head start.
And preheat the oven
Pre roasted, slightly streamed cauliflower goes into the oven until a nice golden brown and all pretty like.
While the cauliflower is roasting, roasted the peppers too.I place mine whole onto a lightly oiled cast iron pan* and stick into the oven.
Once the peppers are starting to char and have become soft and tender, remove from the oven and let cool for a few minutes or long enough for you to handle them. When cooled enough, remove the stem, seeds and any of the skin that is coming off.
*Last year I used the same cast iron pan over and over to rasot peppes and never cleaned it, or bothered to oil it. By the end of the summer, there was a 1/2 inch thick layer of hard as rock caramelized pepper juice that I had to chip it away with a chisel… so yeah. be careful of pepper juice.
Toss the roasted peppers into a food processor along with the garlic, lemon juice, nutritional yeast, a splsh of oil and s little salt and pepper.
And taste.. and try not to eat it all right now (It is so f ing good)
And take that sweet, so delocouis sauce and smother all over the roasted cauliflower.
If you want, stick it back into the oven for a few minutes to crust up a little bit, but not a necessary.You can call it here and go to town.
I stuck in back in the oven for a few minutes… But again, not necessary.
And now you have this giant, amazing, head of delicious cauliflower, waiting to be eaten. I recommend removing the head and sticking it on a cutting board, you know, for easier cutting, and also it looks pretty badass.
Cut into chunks and serve right away.
Goodness gracious was this thing so freaking good!
Have a fantastic day!
-C
Take whole head of cauliflower and trim any big leaves or stem off bottom. Stick into a big oven safe pot with about 1/2 inch of water. Place a lid on pot and stick on medium heat for about 8-10 minutes, or until water has evaporated. and cauliflower is slightly tender.
Preheat oven to 425.
After the brief cook on the stove top, remove lid, drizzle cauliflower with a tiny bit of oil and sprinkle with a little salt and pepper. Stick into oven without the lid.
Now that the oven is on, toss peppers into oven, either on a baking sheet, pan, or on the rack if you have the space and cook until all roasted and soft (should take about 15 minutes). Remove when cooked and let cool off for a few minutes. Once cool enough to handle, remove seeds and stem and any of the skin that want to come off and stick into a food processor. Add in the garlic, nutritional yeast, lemon juice and a tiny drizzle of olive oil. Blend until smooth. Add salt and pepper to taste.
Once the head of cauliflower is cooked and browned, remove from oven and dump/ smear with the red pepper sauce. If you want, place back into oven for a few more minutes, or not. Good both ways.
Remove from pot and cut into big ass chunks. Garnish with something green and eat until you can’t eat anymore.
If by chance you have any left overs (which I highly doubt) try blending it up as soup. It is freaking fantastic!
Whenever my little sister comes over for dinner, I always end up making lentils in some form or another because she, like me, is awesome and loves a good lentil. It makes me so happy that she has such great taste in food and wants to eat what I make. It’s validation from a teenage girl which is the best kind of validation.
So last night when she came over after school for dinner and trash talk (she likes to verbally abuse Nick) we decided to make both of our favorites … Lentils AND sweet potatoes. How can you go wrong with that combo? Well I am telling you that you can’t. The rich creamy soft and slightly sweet sweet potato mixed up with the hearty, earthy, oh so fantastically tasty lentil. Add in a bit of kale and cheese if you wish and serve with salsa and guac… Whoa, it’s the best!!!
Such a great evening, I get to the cooking, the sister gets to the verbal abuse and the mister, begin the champ that he is, takes it and dishes it right back.
I am the greatest(coolest) sister.
Baked sweet potatoes, cooked lentils, chopped up kale and monetary jack cheese (Cheese is optional.. and make it vegan cheese if you want) And you don’t need then, but salsa and guacamole are the best toppings.. So you have them.
Cut the cooked potato in half lengthwise and scoop the flesh out into a bowl. With a fork, smooth the potato , sprinkle with salt and pepper and mix in lentils and kale.
Stuff the mixture back into the skins of the potato.
And add some cheese (The mister and the sister wanted lots of cheese, no cheese for me) and stick the potatoes into the oven and let bake for another 5 or so minutes or until the cheese is all melty or the top is nice and crispy.
Remove and plate… Serve with salsa and guacamole and maybe some corn chips.
I am the greatest sister
-C
Makes 2 serving
Place potato in oven at 400 degrees for 30-40 minutes or until soft a baked throughout.
While potato is baking, prepare lentils. 2 cups water to 1 cup lentils. Add water and lentil to pot, bring to a boil, add a sprinkle of salt, and reduce to simmer until lentils are tender.
When potato is cooked, remove potato and let cool for a few minutes. Cut in half lengthwise and scoop out most of the flesh out of the skins and place into a big bowl. WIth a fork, mash the potato a bit Add in the lentils and the kale, a sprinkle of salt and pepper, and mix to combine. Stuff the mixture back into the skins of the potatoes and top with cheese. (if using ) Place potatoes back into oven for 5-10 minutes until cheese is melty and bubbly or the top of the potato is a bit crispy. Remove from oven and serve on a plate with salsa and guacamole.
Eat and be happy.