This Roasted Cauliflower with Garlic-Tomato Aioli + Broccoli Ranch Slaw was a perfect veggie heavy, end of the weekend meal. A composed and simple Summer meal that was refreshing + full of crispy veggies and herbs, and paired with elements that were creamy + rich. The cauliflower can prepared a la grill or oven, and it’s just a simple charred cauliflower with a little roasted cheese as your main, and one hell of a good dipper. I mean hello tomato aioli - it’s a sauce that so closely mirrors the flavors of a really great tomato-soup in the best way.

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That’s what these Thai Rice Bowls with Crispy Veggies + Savory Peanut Dressing have become - a familiar favorite. All the comforts of warm rice + a yummy peanut sauce, but light + refreshing thanks so many fresh veggies. The mangos. The cukes. The jalapeños. It’s hard to choose a favorite part, but we love these little bowls and I suspect they’ll continue to make a few more appearances at our house this Summer.

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This Roasted Cauliflower with Parmesan Polenta + a White Wine Sauce was perfect for a weeknight in. Talk about a savory, flavorful, really hits the spot vegetarian meal. This is it! Warm + creamy polenta topped with a big hunk of roasted cauliflower + a tangy, garlicky sauce. Perfect pairings all around, and I’m already planning to whip this one up for a girls night-in I have coming up.

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So in the spirit of “do it at home but make it vegetarian” comes Buttered Cauliflower + Golden Rice. So flavorful + so many spices in all elements of this meal. It’s exciting, flavorful, so different than the other meals we cook at home, and a fun meal to eat. The cauliflower soaks up all the flavor in the butter sauce (a sans butter + sans heavy cream butter sauce), which is creamy + full of Indian spices. The golden rice is just next level tasty.

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My at-home variation - Sweet + Sticky Orange Cauliflower over rice. A dish that so closely mirrors the classic - layered with flavors of orange + garlic + soy. So many classic Asian flavors and sauce come together with fresh orange + chiles for a perfectly robust + sticky sauce.

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Whole Foods to the rescue, I bought every last can of jackfruit they had, & we had Chipotle Blood Orange Jackfruit Tacos + Grapefruit Beans for dinner. And holy cow - so veggie heavy + such a treat.

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So for the first time at our house (and maybe ever), we dove into Korean tacos and whipped up Korean Street Tacos with a Napa Cabbage Slaw + Creamy Gojuchang Sauce. A very food truck vibe (always here for that), finger food + a little messy, and just a fun at-home meal. It has it all - juicy + flavorful jackfruit, a crunchy slaw, and a yummy sauce to tie it all together. Flavors of soy, scallion, & ginger layered in every bite for a super tasty, Korean style taco that we’re totally obsessed with.

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So I landed on Sweet Potato Gnocchi + Balsamic Roasted Brussels Sprouts - a pasta where the creamy lusciousness comes from a pureed sweet potato sauce. So many veggies + so tasty + so decadent. A heavenly post run meal.

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I went all in on Veggie Dumplings in Rich + Savory Broth, and holy crap am I glad that I did. Totally worth going to 3 grocery stores to track down those wonton wrappers. There are 2 major components - dumplings + broth. The dumpling filling was so fun to make, and so fun to assemble the dumplings with Jordan (it was the perfect little dose of kitchen fun after the work day). The broth was so rich + lush + savory, and perfect to sop up with the dumplings - like so freaking good!

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My night 1 at-home was filled with book reading (currently loving The Last Mrs. Parrish), an aperol spritz, & a movie, but it was elevated to totally fabulous when I finally got into a bowl of Rice Noodles with Crispy Kale, Roasted Sweet Potatoes + Honey Peanut Sauce - also what I’m bookmarking as rice noodles + veggies slathered in the most perfect peanut stir-fry sauce.

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Hello Mushroom Al-Pastor Tacos. Even just thinking about these tacos makes my mouth water. A mixture of mushrooms + onions sauteed + smothered in a homemade al pastor sauce that’s such a good balance of sweet pineapple + chipotle spice. Ugh - dead. And it’s a meal I’m happy to add to the vegetarian taco repertoire.

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I landed on these Chili Spiced Cauliflower + Jalapeno Cheater “Crunch Wraps” that are like part quesadilla and part veggie taco. They were veggie loaded with layers of warm + tender cauliflower and crisp + refreshing cabbage. And of course layered with melty cheese. Truth be told - these wraps were our cinco pre-game, and man were they perfect. Crispy tortilla wrap with a “crunch wrap” vibe, lots of veggies stacked in each layer, and a cilantro ranch to dip it in. And a very, very fun hands-on meal to make with Jordan.

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A little midweek pick me up - tacos - always tacos. Specifically these Cauliflower Tinga Tacos, which my husband told me were “the best vegetarian tacos he’s ever had.” They’re spicy + flavorful + easy to make (hello food processor) + a lovely marriage of so many veggies. Smashed avocado piled with roasted cauliflower, red onion, and fresh cilantro - they’re so refreshing + satisfying.

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In the spirit of keeping things all veggie + incorporating my number one go-to ingredient - roasted cauliflower - I wanted to make us a bowl style dinner composed of varying components that all come together for a composed + tasty Mediterranean-vibe meal. And of course present something that was fun to eat. Greek Style Orzo Bowls with Whipped Feta + Chimichurri - I’m in love. A perfect “bowl” style meal that I’m pretty dang excited to make again.

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This weekend, the Friday feeling hit hard when all I wanted to do was dive in to a bowl Asian goodness - specifically something involving white rice that’s totally dredged in some sort of sticky, savory sauce. Decided fried rice was going to be the way to go, & Simple Hoisin + Soy Fried Rice with Soft Boiled Egg was going to be the way to go. Veggie loaded with kale + cauliflower (literally my favorite combo right now), & a fun mushroom side that’s become a favorite at our house

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Potato Tacos are a bite of childhood, & one of the most delish ways to serve up a plain old potato, and do so without clouding that flavor with a ton of extra stuff. Potatoes + tortillas + a little seasoning salt - you’re set! The end result - the French fries of the taco realm. They’re salty, savory, crunchy, & don’t totally fall apart the moment you bite into them

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Cauliflower is just…..my favorite. It’s the veggies I reach for for a quick + easy side dish, to replace a protein when I’m going for a vegetarian menu, or as a dipper. And if there’s anything I’m committed to do in 2021, it’s expanding the cauliflower recipe collection. This Elote Cauliflower is my newest twist on the veggie, + was the perfect addition to an at-home fiesta. Full of flavor, cheesy, + the most delish crema style sauce to tie it all together.

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This past month we’ve had 2 major hits at our house - Roasted Acorn Squash with Pomegrante + Pecans and Beet Carpaccio. Two veggie heavy + very delicious ways to enjoy this yummy cheese in a “build your own bruschetta’” kind of way.

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So this weeks stir fry // rice bowl variation: Bulgogi Cauliflower + Caramelized Soy Mushroom Rice Bowl. So simple, so so easy, & so freakin’ good! Made even by better when served in large bowls, extra hot, & extra saucey! Yes - it comes with an extra sauce, & if you’re feeling crazy, and little snack on the side.

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So in the spirit of trying something new + sparking a little bit of joy in my home kitchen, I planned for a full Mediterranean night + recreated one of our favorite meals to enjoy - Mediterranean Salad with Seasoned Cauliflower, White Bean Dip + Greek Fries. We turned on the Greek Spotify station, jammed out + chowed down, and had a semi-festive night in.

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