Cauliflower is packed with nutrition and one of my favourite ways to eat it is flavoured with turmeric and roasted to just crispy on the outside but soft in the centre. Roasting gives that smoky flavour and adds depth to the vegetable that otherwise to some can taste a little bland. Add it to a delicious rice or quinoa based salad and you have one healthy power salad.
One of my all time guilty pleasures is pasta, I mean who doesn’t love pasta?
I try not to eat it too regularly but when I do I make it worth it. There is just something so satisfying about a big bowl of pasta with a homemade sauce that is so utterly gratifying, you know what i’m talking about.
Soup season is upon us and what better way to start the winter off but with a big bowl of nourishing cauliflower chowder. We often associate chowder with the popular seafood chowder with its thick, creamy consistency it naturally sounds and feels comforting in these colder months.
This vegetarian version is a lighter take on an authentic chowder recipe which is normally made with floury potatoes and heavy cream. Can also be easily made vegan with the elimination of the cheese. Even though it doesn’t contain those heavy ingredients with the addition of the cannellini beans it simulates the same sort of comfort level.