Hi friends! Happy Friday! I’m feeling great this morning after a hot yoga sesh and some matcha and toast with a friend. I’m also feeling really inspired right now when it comes to cooking (especially now that I have my full appetite back after losing it briefly from covid. That was annoying). I have some great recipes planned for you all!

Each month, I’ll bring you a veggie-forward recipe using produce that is currently in season (the second monthly recipe for paid subscribers will be more general and evergreen and geared towards quick work lunches, one-pot dinners, foods for the fam, etc).

This month, we’re cooking using cauliflower! Try to get it out of your mind that cauliflower is a boring diet food. Sure, she makes a great rice sub and can make a mean pizza, but sometimes, cauli just wants to shine on her own. And boy can she shine, especially when roasted, which is my preferred method when it comes to this cruciferous vegetable.

Roasting it softens it up (obviously), which definitely makes the vegetable more palatable, but it also brings out its natural sweetness. Nothing bothers me more than going to a restaurant and ordering cauliflower, only to find that it’s hard and crunchy. No thank you. We are roasting this down until it’s extremely soft and almost caramelized.

This dish has some Middle Eastern and South Asian Influence with the spices, yogurt, and pomegranate seeds. I love how the spices get tamed by the yogurt and balance out the sweetness of the pomegranate.

This can be served as a side dish with any protein source — it would go great with roasted chicken or salmon. You can also make some crispy chickpeas with it and serve it over rice if you want to turn it into a bowl meal!