So over the weekend I started a three-week vegan cleanse. I know — its so tragic. I really like to cleanse a couple of times a year but I usually just do a 3-5 day juice cleanse. This time around, party because my friend told me I couldn’t do it and there’s nothing I thrive on more than a challenge, I decided to try going vegan, gluten free, caffeine free, sugar free and alcohol free. Gosh— just typing that out brought me to tears. This honestly goes against everything I believe in (brie, bacon and butter) but I think it might be good for me.
That being said, I still have house guests and friends to cook for and I will not subject them to my little jaunt into veganism, so I’ll still be cooking with meat and cheese for the ones I love. As for me, I refuse to eat a “substitute” of anything that is meant to be delicious so you won’t be seeing anything posted here that is molded to look like chicken, beef or cheese. I actually really like cooking with vegetables so the plan is to just eat stuff I would find delicious anyway and hope that I don’t smell bacon cooking anywhere for the next three weeks.
First up is this roasted cauliflower dish that I’ve been making for a while— Its a great side with fish or chicken and its actually good enough to eat on its own. This is a really easy dish to make since the only cooking required is quickly roasting your cauliflower in the oven. After that you just toss it with pine nuts for crunch, raisins for sweetness, capers for a salty bite and some parsley to brighten everything up.
- 1 head of cauliflower
- 2 tablespoons capers
- 2 tablespoons parsley, chopped
- ¼ cup of pine nuts
- ¼ cup golden raisins, soaked in warm water
- salt and pepper
- olive oil
- Preheat over to 375 degrees.
- To break apart the cauliflower, cut it in quarters through the core. Take each quarter and cut out the stem. When the stem is cut, the cauliflower should naturally fall apart into florets. You can cut the larger florets in half so that most of the pieces are similar size.
- Toss the cauliflower with a couple of table spoons of olive oil and place it in a single layer in a baking pan. Season lightly with salt and pepper.
- Roast the cauliflower for about 25 minutes until it can be easily pierced with a fork and the tops are starting to brown.
- Remove from oven and, while it is still warm, toss with the capers, pine nuts, the raisins (drained), a little bit more olive oil.
- Sprinkle with parsley and serve.