The latest from the Radish
Cauliflower is certainly having it's moment, whether it is riced, roasted, or put into a smoothie, it seems to be omnipresent. Cauliflower is typically on our plates once a week, and Jack is already a fan. What makes cauliflower one of my "go-to" vegetables is its versatility, adaptability, and quick cooking time. It is also a member of the brassica family, which means it contains fiber and cancer-fighting nutrients. Whole roasted cauliflower may seem intimidating, but it is quite simple to make and it is certainly a show stopper. If you are looking to impress your vegan or non-vegan friends, here is a dish for you!
In a continual effort to give the people what they want, I posed a question on social media last week asking the veghead community what they would like to see more of on crunchy radish. A large majority of you said simple salads and lunches. This salad checks those boxes and can be made in advance and simply assembled in the morning for a packable crunchable lunch.
I have long admired Pamela Salzman for many reasons. Firstly, her food philosophy is real and authentic. She doesn't prescribe to any diet fads and simply endorses eating real unadulterated foods with mainly a plant-based slant. Secondly, as a mom of three, she has meal prep and family friendly foods down to an art. In addition to running her popular cooking classes in LA, she has created a stunning cookbook, Kitchen Matters, which focuses on wholesome and nourishing recipes that are all adaptable to various dietary needs. I am thrilled to share an incredibly delicious recipe from Pamela's book that has already become a favorite in my home. I know that, once you try it out, it will be in heavy rotation in yours too.