Topping: fresh cilantro, pomegranate arils, toasted pine nuts
👨🍳 Instructions
Preheat oven to 200°C (400°F). Bring a large pot of salted water to boil.
Lower whole cauliflower into boiling water and parboil for 6-8 minutes until just starting to become tender. Drain carefully and pat completely dry.
Mix harissa, olive oil, honey, garlic, cumin, smoked paprika, lemon juice and zest, salt, and pepper into a thick paste.
Place cauliflower in a baking dish. Pour harissa paste all over, using your hands to massage it into every crevice and the base.
Roast for 40-50 minutes, basting with pan juices halfway, until deeply caramelized and charred in spots.
Make yogurt sauce: whisk yogurt, tahini, garlic, lemon juice, and salt.
Spoon yogurt sauce onto a serving plate. Place roasted cauliflower on top. Scatter pomegranate arils, pine nuts, and cilantro.
🥦Baked Stuffed Bell Peppers
⏱ 1 hr👤 4
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🧺 Ingredients
4 large bell peppers (mixed colors) tops cut off seeds removed
300g (10 oz) ground beef or turkey
200g (1 cup) cooked long grain rice
1 can (400g) diced tomatoes
1 onion finely diced
3 garlic cloves minced
1 tsp cumin, 1 tsp Italian seasoning
2 tbsp tomato paste
150g (1½ cups) mozzarella or cheddar grated
2 tbsp olive oil
Salt and pepper
Fresh parsley to serve
👨🍳 Instructions
Preheat oven to 190°C (375°F). Cut tops off peppers, remove seeds and membranes. Stand upright in a baking dish.
Cook onion in olive oil 5 minutes. Add garlic, cook 1 minute. Add ground meat and brown well. Drain fat.
Add tomato paste, Italian seasoning, cumin, and diced tomatoes. Simmer 5 minutes. Season generously.
Remove from heat. Mix in cooked rice and half the cheese. Taste — season well.
Fill each pepper generously with the meat and rice mixture, pressing down to pack it.
Top each pepper with remaining cheese.
Pour ½ cup water around the base of the peppers (not over them).
Cover with foil and bake 30 minutes. Uncover and bake 15-20 more minutes until peppers are tender and cheese is golden. Serve garnished with fresh parsley.
Preheat oven to 210°C (410°F). Two baking sheets are ideal.
Toss all vegetables and chickpeas separately with olive oil, cumin, smoked paprika, turmeric, salt and pepper.
Spread in a single layer — do not overcrowd. Root vegetables and chickpeas on one sheet, softer vegetables on another.
Roast 25-30 minutes, tossing halfway. Chickpeas should be crispy. Sweet potato should be caramelized. Everything should have some charring.
Whisk tahini dressing until smooth — it will thicken then loosen as you add water.
Pile roasted vegetables on a serving platter.
Drizzle tahini dressing generously over everything.
Scatter pomegranate arils, fresh parsley, and dukkah for crunch.
🥦Honey Glazed Roasted Root Vegetables
⏱ 50 min👤 6
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🧺 Ingredients
3 large carrots peeled and cut into batons
3 parsnips peeled and quartered
2 beetroots peeled and cut into wedges
2 red onions cut into wedges
300g (10 oz) butternut squash cubed
3 tbsp olive oil
2 tbsp honey
1 tbsp balsamic vinegar
4 garlic cloves whole with skin
4 sprigs fresh thyme
1 tsp dried rosemary
Salt and coarse black pepper
Goats cheese crumbles and toasted walnuts to serve
👨🍳 Instructions
Preheat oven to 200°C (400°F). Line a large baking sheet with parchment.
Cut all vegetables into similar-sized pieces for even cooking.
Whisk olive oil, honey, balsamic vinegar, salt, and pepper together.
Toss all vegetables with the honey glaze until well coated.
Spread in a single layer with garlic cloves and thyme sprigs. Don't overcrowd.
Roast for 35-40 minutes, turning once halfway. Vegetables should be caramelized and sticky.
In the last 5 minutes, drizzle with a little extra honey and increase heat to 220°C (425°F) for a final caramelization.
Transfer to a platter. Squeeze roasted garlic from skins over vegetables. Scatter goats cheese and toasted walnuts.
🥦Baked Ratatouille Confit Byaldi
⏱ 1 hr 30 min👤 6
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🧺 Ingredients
2 medium zucchini very thinly sliced
2 yellow squash very thinly sliced
3 medium tomatoes very thinly sliced
1 medium eggplant very thinly sliced
Pipérade base: 1 onion, 2 garlic cloves, 1 red and 1 yellow pepper, 1 can tomatoes, thyme, salt
4 tbsp olive oil
Fresh thyme leaves
Salt and black pepper
2 tbsp balsamic vinegar
Fresh basil to serve
👨🍳 Instructions
Make pipérade: cook diced onion and garlic in olive oil 8 minutes. Add diced peppers, cook 5 minutes. Add canned tomatoes, thyme, salt. Simmer 15 minutes until thick. Season.
Preheat oven to 175°C (350°F).
Spread pipérade over the base of a large round baking dish or cast iron skillet.
Alternate vegetable slices in overlapping concentric circles over the sauce — zucchini, squash, tomato, eggplant, repeat. This creates the dramatic Byaldi presentation.
Drizzle olive oil over the top. Season with salt, pepper, and fresh thyme.
Cover with a round piece of parchment pressed directly on the vegetables.
Bake 1 hour until all vegetables are tender. Remove parchment and bake 15 more minutes until edges are slightly caramelized.
Drizzle with balsamic and fresh basil. Serve warm or at room temperature.
🥦Baked Portobello Mushrooms with Goat Cheese
⏱ 35 min👤 4
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🧺 Ingredients
4 large portobello mushroom caps stems removed
100g (3.5 oz) goat cheese
50g (½ cup) sun-dried tomatoes roughly chopped
3 tbsp pine nuts toasted
2 garlic cloves minced
2 tbsp fresh basil chiffonade
1 tsp balsamic glaze
2 tbsp olive oil
Salt and black pepper
Fresh arugula and extra balsamic to serve
Lemon zest optional
👨🍳 Instructions
Preheat oven to 200°C (400°F). Line a baking sheet with parchment.
Clean mushroom caps with a damp cloth. Remove stems and scrape out gills with a spoon.
Brush mushrooms inside and out with olive oil. Season with salt and pepper.
Place gill-side up on baking sheet. Roast 12-15 minutes until mushrooms soften and release their moisture.
Remove from oven. Dab away any excess moisture with paper towels.
Fill each mushroom: add a generous mound of goat cheese, sun-dried tomatoes, toasted pine nuts, garlic, and basil.
Return to oven for 8-10 minutes until goat cheese is warm and beginning to color.
Serve on a bed of arugula. Drizzle with balsamic glaze and lemon zest.
🥦Baked Veggie Frittata
⏱ 35 min👤 6
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🧺 Ingredients
10 large eggs
120ml (½ cup) heavy cream or whole milk
1 zucchini thinly sliced
1 red bell pepper diced
1 cup cherry tomatoes halved
1 cup baby spinach
1 onion thinly sliced
3 garlic cloves minced
100g (1 cup) Gruyere or cheddar grated
2 tbsp olive oil
1 tsp dried Italian herbs
Salt and pepper
Fresh basil and extra cheese to serve
👨🍳 Instructions
Preheat oven to 190°C (375°F).
In an oven-safe skillet (cast iron is ideal) heat olive oil over medium heat. Cook onion 5-6 minutes until softened. Add garlic 1 minute. Add bell pepper and zucchini, cook 4 minutes.
Add spinach and toss until wilted, 1 minute. Spread vegetables evenly.
Whisk eggs with cream, Italian herbs, salt, and pepper until smooth.
Pour egg mixture over vegetables. Scatter cherry tomatoes on top and sprinkle with cheese.
Cook on stovetop for 2-3 minutes until edges begin to set.
Transfer to oven and bake 15-18 minutes until center is just set — it should have a slight wobble.
Cool 5 minutes before slicing. Garnish with fresh basil. Great warm or at room temperature.
🥦Moroccan Spiced Roasted Vegetables with Couscous
⏱ 40 min👤 4
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🧺 Ingredients
1 eggplant cubed
2 zucchini chunked
1 red onion cut into wedges
2 bell peppers chunked
1 can (400g) chickpeas dried
Moroccan spice: 2 tsp ras el hanout, 1 tsp cumin, 1 tsp coriander, ½ tsp cinnamon, ½ tsp turmeric