Eating vegetables can be quite tricky for some. You see, many of us grew up eating boiled vegetables. Or deep-fried. Boiled vegetables can be quite bland. Deep fried vegetables can often be very heavy. So what does one do?
When you decide to incorporate more vegetables in your diet, your mind often goes to boring food. And at wintertime one needs bold, interesting flavours to balance the gloomy weather outside. How do you go from a hearty beef stew to a meatless Monday?
When it comes to vegetables, there are two things you need really. A different way to cook them. Something interesting to dress them up with.
So grab some nice root vegetables. Or squash. Or broccoli. Whatever’s in season. Whatever you like. We chose cauliflower this week.
Cut the vegetables and place them neatly on a baking tray. Make sure to spread them in one layer and leave space between them. You don’t want to end up with boiled vegetables. Not today anyway.
Season with salt, pepper and drizzle some olive oil. Add spices or herbs. For the cauliflower we used some dried thyme. Roast the vegetables at 200C, turning them once if needed. When they are tender when pierced with a knife and have a lovely golden brown colour they are ready. You’re half way there.
Now for the second step. This week we are making a yogurt-tahini dressing. It goes perfectly with roasted cauliflower (or any other vegetables of your choosing).
For a medium-sized bowl you will need:
Tahini, 2 tablespoons
Lemon juice, 2 tablespoons
Lemon zest, from 1 lemon
Salt and pepper (to taste)
Finely chopped fresh herbs (chives, parsley, mint…), 2 tablespoons or more to taste
In a bowl, mix the yogurt, tahini, lemon juice and zest. Stir until everything is blend together smoothly. If you want a more liquid sauce, loosen the mixture with as much water as you like. Season with salt and pepper. Before serving, add the freshly cut herbs. You can use chives, parley, mint, whatever you prefer. Whatever you have in your fridge really.
Serve while the vegetables are hot and the sauce is cold. I think now you are ready for that meatless Monday, right?