Cauliflower is such a versatile vegetable. It takes to seasonings extremely well and can easily be a side or the main. This recipe gives the cauliflower a lot of flavors similar to a yellow curry and will give any dish a big pop of color. I love to pair this dish with our Impossible Cumin Spiced Stuffed Peppers or on top of our Coconut-Cauliflower-Rice.
To me this is the ultimate all in one side as it is both a starch and a vegetable. It is filling, tasty and textured and pairs really well with some many dishes from curries to grilled meats and everything in between. I often eat the leftovers as a quick lunch by topping a bowl of rice with a fried egg and some left over cooked or picked veggies or whatever I have the fridge and then season it will some soy sauce, Firecracker Sauce or Santa Fe Red Chile Sauce. This recipe is a great option for using cauliflower cores if you buy whole heads and want to use the florets for another dish. You can also use 4 cups...
This recipe takes a fun twist on conventional grits and always seem a little lighter and work for winter or summer. They also provide a great way to make a batch in advance and then simply freeze for future use. They thaw easily overnight in the fridge and can be reheated on the grill, on a griddle plan or on a baking sheet in the oven. Pairs perfectly with salmon, chicken or shrimp along with some Creole Remoulade.
Sweet summer corn & roasted sweet potatoes seasoned with chili and lime along with grilled or roasted chicken topped with our spicy-smoky-sweet Santa Fe sauce make this a great dinner that is just as good cooked in the kitchen as it is on the grill.