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  • Roasted Cauliflower with Pomegranate, Hazelnuts & Toasted Fennel Seed

    Thursday, December 19, 2013

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    We’ve all heard the old adage that we eat with our eyes.

    This. Is. So. True.

    Think about the last time you ate something that was just as visually beautiful as it was tasty. Can’t think of the last time you ate something that had you thinking “holy….this looks SO good!”? Well, that’s just sad.

    I’m here to tell you that one of the things about cooking healthy, whole foods is that, by their very nature, most of the finished dishes are beautiful to look at. I mean, how could you possibly whip up a pan of roasted winter veggies (think squash, turnip, beets…) and they not be beautiful? Using fresh, varied and, if you can, seasonal fruits and veggies in your cooking provides an amazing canvas for a stunning plate every night of the week.

    Don’t believe me? Behold…

    Well hello gorgeous....

    Well hello gorgeous….

    I know what you’re thinking…”well, this is lovely, but who has time to whip something like this up on a Tuesday?”. Or maybe, “how can this girl get so excited about cauliflower”? (to tell you the truth, I often marvel at this myself. As a former chubby girl, I subsisted on amazingly little in the way of fruits and veggies, and I would have scoffed at the idea that yes, I would one day get excited about vegetables).

    Truly and genuinely excited.

    I came up with this recipe as a side for Christmas dinner. I thought the combination of the cauliflower and pomegranate would be pretty (and tasty) together. I tossed in the toasted fennel seeds to add a layer of exotic flavor.  The ingredients and method couldn’t be easier and the result…well…just yummy (and beautiful)!

    Roasted Cauliflower with Pomegranate, Hazelnuts & Toasted Fennel Seed

    servings: 4 | time: about 30 minutes

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    ingredients:

    1 large head of cauliflower, cut into florets

    1 tsp. salt

    1/2 tsp. pepper

    Juice of 1/2 small orange

    2 TBSP. olive oil

    1 tsp. toasted fennel seed

    1/4 cup toasted hazelnuts, chopped

    Seeds from 1/2 of a large pomegranate

    Freshly grated orange peel from 1/2 of a small orange

    directions:

    Preheat oven to 400 degrees. Spray a large rimmed baking sheet generously with non-stick cooking spray

    1. Place the cauliflower florets, salt, pepper, orange juice and olive oil in a large bowl. Spread in a single layer on baking sheet

    2. Bake at 400 degrees for 20 minutes, tossing half way through cooking

    3. Once the cauliflower is caramelized, add the fennel seed, hazelnuts, pomegranate seeds and grated orange peel. Toss to combine and serve immediately

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