If you’ve ever visited one of the Baltimore area’s local farmers markets, perhaps you’ve felt the urge to buy every fruit and veggie you see!
It all looks so fresh and colorful! These tasty and nutritious recipes from local foodie Elite Jakob offer creative ways to bring the bounty of the season to your table.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Roasted Cauliflower with Red Pepper and Tahini Dressing
Ingredients
For Cauliflower:
- 1 head cauliflower
- 1 Tablespoon olive oil
- Salt
- Chopped parsley for garnish
For Red Pepper and Tahini Dressing:
- 1 large red pepper, chunks
- 4 Tablespoons tahini
- 4 Tablespoons water
- 3 garlic cloves
- 2 Tablespoons red wine vinegar
- 1 Tablespoon olive oil
- Salt & pepper
- 1 Tablespoon harissa (optional!)
Instructions
For cauliflower:
- Place the cauliflower in a saucepan and fill it 3/4 of the way up with water and 1/2 teaspoon of salt, and bring to a boil.
- Boil covered, you might have to reduce the heat a bit, for 3 minutes. Uncover, and flip the cauliflower to the other side. For a large cauliflower, boil for 5 minutes each side.
- Drain, place in a baking dish, spray or drizzle 1 Tablespoon olive oil, salt, and bake at 425° for 30 minutes or until the sides are brown.
- Remove from the oven and slice the cauliflower vertically and lay down the slices.
- Drizzle generously with half of the red pepper and tahini dressing.
- Sprinkle chopped parsley
For the dressing:
- Process all dressing ingredients with a handheld blender or high-power blender until smooth.
Notes
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