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I have a weakness for Roasted Cauliflower. In an attempt to take the flavors and textures even higher I dipped, breaded and roasted them into crispiness. Fresh out of the oven the center oozes in delight. Any combination of the breading will do. We use a third each of crispy pankos, hearty almond meal and grated parmesan. You could skip one of these as needed and replace it with more of another. For example, replace the breadcrumbs with more almond meal to make it gluten-free. Ideally, use at least two out of the three crumb mixtures for a more interesting texture and flavor.
Smaller then a Breakfast Burrito- this comes together quickly and uses up any leftover corn tortillas well.
Scramble eggs with cheese & a handful of baby spinach: stuff into warm tortillas. Be sure to have all of the ingredients prepared and ready, because once the egg starts cooking things come together quickly. Make this dairy-free by simply leaving out the cheese and using your favorite cooking oil.
Filled with a touch of garlic and a few slices of brie cheese, these portobellos quickly become a luxurious vegetarian main dish.
Take a simple tomatillo based salsa (our favorite is White Girl Salsa) or a homemade variety and blend it with a puree of dark leafy greens to create a doctored up, flavorful, nutrient packed sauce perfect for topping enchiladas and more.
