We all seem to have that fave go to meal, where just as you finish eating it you’re already craving more. And don’t ask me why but for some reason or another a GIANT plate full of vegetables and lots and lots of hummus seems to be my favourite jam lately.
No i’m not a vegan, and yes I love meat just as much as the next guy, and have even been known to have a beef craving or two. But there is just something about this flavour combo that makes me want to lick my plate.
Roasted cauliflower with chickpeas, beet chips, Brussel sprout slaw, then top that off with a big ol’ side of hummus. Turn my crank why don’t you because this is what food porn is all about.
My go to sounds just as good as a plate full of meat no?!? Insert winky face here…
Roasted Cauli and Chickpeas
1 head of Cauliflower
1 can of chickpeas (BPA free)
2 tbsp avocado oil
1 tbsp grainy mustard (I like my mustard to have a little heat)
Big handful of fresh parsley chopped
Salt and pepper to taste
Preheat oven to 425
In a large bowl toss together cauliflower (cut up into smaller bite size pieces) chickpeas (drained and rinsed) and your avocado oil. Simple enough right???
Place them onto a baking sheet lined with parchment paper and bake for about 45 minutes.
You want your cauliflower just starting to get a little crisp on the edges and your chickpeas to be crunchy little nuggets of joy. Yes crunchy chickpeas bring me joy.
Now throw everything back into the large bowl you started with and this time toss in the grainy mustard some salt pepper and the fresh parsley. I like lots of fresh parsley but that’s just how I roll. This will make you enough for dinner AND lunch the next day, tastes just as good cold.
1 large beet
1 tbsp avocado oil
3-4 sprigs of fresh rosemary
Salt and pepper to taste
Oven stays at 425
For those of you out there that don’t own a mandolin (and no I am not talking about the guitar) beet chips are kind of an impossible feat, you could try slicing by hand, but I do not take responsibility for lost fingers…
First you need to peel your beet, and here is a little piece of advice… if you own some of those super sexy yellow kitchen gloves I suggest sporting a pair for this part, unless you want to look as though you just murdered someone. So beet peeled check, now with the mandolin you want to slice up your beet almost as if you’re making potato chips (each mandolin should have different setting for different thickness) I like my beets fairly thin cause then they crisp up better. We like the word crispy in my house.
Then toss your sliced beets with avocado oil, some fresh chopped rosemary and salt and pepper then lay them out onto a parchment lined baking sheet (give them a little space so they’re not all on top of each other) and bake in the oven for about 30 to 40 minutes.
Just be careful to watch them closely at the end, they can go from delicious chip to burnt ass faster than you can imagine. And nobody likes burnt ass.
Brussel Sprout Slaw
20-30 Brussels (I make extra so I have leftovers… or I over eat)
1 tbsp coconut oil
salt and pepper to taste
Still at 425, don’t you love it when different recipes have the same oven temperature… Makes life so much easier on the chef.
Now I am sure there are many of you out there that think brussel sprouts are gross, but I am here to tell you that you are crazy… Sure when your parents used to force you to eat them growing up and they were overcooked and mushy and smelt like rotten eggs ok yes then they are gross, but these are delicious and rotten egg free.
Chop the ends off then simply slice them all up until you get the consistency of coleslaw, then throw them all into a zip lock bag and toss in the coconut oil and salt and pepper. For this part just mush the oil around (doesn’t need to be melted) until you coat all of your brussels. On a lined baking sheet with parchment paper bake for about 10-15 minutes. Again watch closely as there is a fine line between a little delicious crisp and a whole lot of burnt ass.