Roasted Cornmeal Crusted Cauliflower with Turmeric and Black Pepper makes a simple, healthy and fabulously-textured side dish to go with so many things – including breakfast! It’s our favourite minimal prep, big flavour, ridiculously addictive way to enjoy this extremely nutritious vegetable.
Roasted cornmeal cauliflower with fried egg, mushrooms and garden greens.
I freaking love roasted cauliflower.
I love it, but the texture can be off-putting. Roasting long enough to mellow the taste to nutty sweetness is the goal, but can often make it a bit soft. Am I right? And for me, texture is everything. I am a big kid in that respect.
My way of roasting cauliflower so that it is more-ishly snackable – yes as a snack, not just side dish – is also very versatile. You can add in any flavours, spices, herbs that you fancy. It will be fantastic every time. As long as you don’t get distracted like I do and not hear the timer, golden, crunchy, sweet cauliflower will be ready to eat in under 30 minutes. To help you personalise your new favourite side/snack, I give you a flavour menu below.
But first, let’s cut up the cauliflower. Continue reading
Smoked Mackerel Salade Niçoise is a Food To Glow summer favourite, made possibly more delicious and filling with extra vegetables. You can even make it vegan with my easy tweak. Summer eating at its simplest and most sublime.
This composed style of salad originates, of course, in the south of France. Best eaten in the shade of an olive grove, or under a flapping parasol on a dazzling white beach, this is THE salad for summer. Pair it with a bottle of chilled rosé, and I can’t think of anything better to tuck into during a spell of warm weather. This salad + a glass of wine = an unbeatable summer lunch. Whether it is your back garden, a green local park, the beach, lakeside, or indoors dodging a sudden thunderstorm, summer isn’t summer without this salad. Fact. 🙂 Continue reading
No babysitting this easy tomato and eggplant risotto! Just put it together and pop it in the oven for an hour. Serve with a sharply dressed salad or sautéed greens. Hearty, comforting and using delicious summer vegetables. Although it written as vegan, feel free to add in some flavourful cheese like a Parmesan or smoked mozzarella for a more intense, rich taste.
I don’t know when I started making risotto. It seems it has always been a part of my cooking repertoire. Especially in our early years of marriage, when I was actively trying to impress my husband (I bet he pines for those days!). As we were strict vegetarians until the mid 90s, bordering on vegan, risotto and other one-pot rice dishes were a go-to for me.
The less said about my nut roasts the better… 😉
For many years I have made risotto the way nonnas down the years have done it: with endless patience. Of course calling this Easy Tomato and Eggplant Risotto a risotto is a bit of a stretch. The main deal with a risotto is the gradual adding of the hot stock. And the gradual stirring it all in. Not tough, of course. In fact it is actually quite pleasurable. But it is a bit of a time-suck on a work night.
Who’s got time for that?
Nonnas, I imagine. But not many other people.
And perhaps modern Italian grandmothers have other things to do. Like be captured on this wonderful Instagram account celebrating the glamorous grandmothers of Milan. Their style nous and elegance makes me look in my wardrobe and want to weep. Continue reading
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With ready-made gnocchi this broccoli, pasta and cheese dish is a perfect midweek supper.
Cheesy Broccoli Gnocchi is a quick and easy Food To Glow favourite!
Even for a quick, summery midweek meal, this couldn’t be easier. Or faster. Sauté packaged gnocchi with garlic and broccolini, adding in plenty of intense, authentic Parmigiano Reggiano for a memorable one-pan family meal. Continue reading
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Buttery Grilled Sweetcorn with Parmigiano Reggiano, fresh dill and capers is your perfect entertaining or al fresco dining side. Whether cooked on a BBQ grill or stovetop griddle, this succulent dish has summer nailed. Perfect for Fourth of July celebrations!
When you think of Parmigiano Reggiano, you may think of autumn and winter warmers. Comforting pasta dishes like Herb-Roasted Squash Stuffed Pasta, and festive side dish Creamed Kale with Parmigiano Reggiano, are Food To Glow favourites.
Parmigiano Reggiano is all that, and more.
When this well-respected brand asked me to create recipes for summer entertaining and al fresco dining, I didn’t hesitate. In fact, I came up with a whole page of ideas. And the first thing I knew I needed to give a cheesy spin was sweetcorn. Continue reading
Soft chewy chocolate chip cookies with a light touch of fresh rosemary for an adult twist. One-bowl, eggless and easily vegan.
A tray of cookies just warm from the oven is irresistible. The urge to pop half of them in my mouth at once builds as the aroma wafts teasingly through the house. Who on Earth has the inner discipline to wait until they cool down? Not me, that’s for sure.
And why resist? Certainly there is no need to curb sweet desires when it comes to these rosemary chocolate chip cookies. Maybe not demolish the whole tray’s-worth. But as these are deliberately a small-ish size, and you know what’s in them, who could blame you? Continue reading
Spanish Fried Eggplant with Molasses and Rosemary is a delicious, easy appetizer (tapas) to enjoy in the summer sunshine.
Fried eggplant with molasses – or honey – is a simple but stunning tapas dish served all across Andalusia, in southern Spain. We have enjoyed it many times, both in Spain and at home. The sweetly-savory crisped disks of soft cooked eggplant are irresistible. But I never thought to bring it to Food To Glow. Because, you know, frying.
I’ve decided, however, that there are enough adamantly healthy recipes on here that I can get away with bringing you this only healthy-ish one. Continue reading
Roasted peaches with sweet and tangy tahini-kefir cream is your new summer dessert. And breakfast!
This post title is a bit of a bold claim. Although I am always proud of every recipe I publish here on Food To Glow, such horn-tooting is really not my style. Rather, I hope you are drawn to open your FTG notifications because you trust me. Trust that I am worth a few minutes’ of your precious time.
The reason I am being so forward today is to get your attention. You see, this recipe for roasted peaches is one I just know you will be making all summer long. That’s my plan at least. As long as juicy, voluptuously-fleshy peaches are available, I’m making this. I may yet get tired of their oven-roasted sweetness. But I really don’t think so. Continue reading
Baba Ganoush Vegetable Skillet with Pitta Bread “Fries” and tangy Yogurt-Tahini Sauce turns your favourite Levantine dip into a meal. An actual, bona fide meal. Rejoice!
This recipe is defined by its subtle smokiness. Eggplants get the BBQ or gas stove treatment, turning from fat, firm glossy obsidian fruit to a charred and collapsed heap.
Please trust me. I know it’s a bit of an ugly duckling, prettified with sautéed greens and those crispy bread “fries”. But if you even vaguely tolerate eggplant (aubergine), you will love this. 🙂 Continue reading
No-Bake Chocolate Fig and Nut Bars are your new go-to snack for when you fancy a more nutritious nibble. Not only are they delicious and mainly whole food, these bars are easily customisable to your own taste. Make to take to work, the gym, school or camping. And of course, home snacking.
Not infrequently I fancy a little something chocolately. I am not by any stretch of the imagination a choc-o-holic, but I do sometimes crave a nibble of the dark stuff. Maybe once or twice a week. Where do you fall on the chocolate craving spectrum?
My go-to bought treats are Kallo mini chocolate rice cakes, or Nairns chocolate chip oatcakes. Perhaps a couple of squares of plain dark chocolate. I know these choices don’t sound very treat-like, but I think they are pretty yummy. Usually I prefer savoury snacks – homemade sourdough toast with butter and Marmite, kale crisps, popcorn, tortilla chips, roasted sunflower seeds (love love these. obsessed).