“Variety is a positive requisite, even in the character of our food.” John Ruskin
Absolutely loving southwestern foods and determined to eat a mega amount of veggies can sometimes be challenging, unless I count tortillas, corn chips, and spicy cheese dip as veggies. Good luck with that.
That’s why I’m so excited, I just can’t hide it, when I find a recipe that gives me the flavors of southwestern plus mega veggies. Here’s a step in the right direction.
1 large cauliflower
1 to 2 T oil
1/2 cup raw pecans
1/2 cup diced carrot
1/8 t salt
1/2 t cumin
1/4 t chili powder
1 t lemon juice
Cut the cauliflower into smallish pieces, toss with the oil and roast in a 400 degree oven for about 20 minutes. That would be until tender.
Meanwhile, chop the pecans in a food processor until they are chopped into a fine meal but not into a powder. Add the rest of the ingredients and pulse until a crumbly mixture is produced. Adjust the seasoning to your liking and set this aside.
Once the cauliflower is baked tender, top with the set aside mixture and dab on a bit of cheese sauce, which could be the jarred variety if you prefer. You could also sprinkle on some grated cheese and return this to the oven for a few minutes.
This keeps well in the fridge for about a week.
For the vegans in the bunch, see tomorrow’s blog for a yummy cashew “cheese” sauce. I’m there for you.
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.