Roasted cauliflower in tomato/mustard sauce

It’s easy to prepare and it tastes great ! Have it as a side dish, or on it’s own.



one big auliflower head

one can of all natural or organic tomato sauce (or your homemade version)

one spoon of dijon mustard

one cup of olive oil

4-5 chopped and crushed with salt garlic heads

warm water

salt, pepper, parsley, oregano


Place the cauliflower head in a large pot and boil it for only 5-10 minutes, until it softens a bit, but is not really boiled.

Take it out, let it coold down a bit and break it into pieces, larger or smaller, whatever you prefer. I prefer them a bit larger. Place them in a pan.

In a bowl, combine the tomato sauce, olive oil, salt, pepper, oregano, parsley, spices and the crushed garlic heads, and pour them over the cauliflower. If the sauce is too thick, add some water to it. You want it runny, so that the whole cauliflower can be covered in it.  Toss well, but gently,  making sure that all the cauliflower is covered in the sauce.

Bake or roast for about 20-30 minutes, at 180 degrees, moving them around gently from time to time.

Serve warm.



Roasted root vegetables

Ingredients for 2 people:

one medium yucca root

one big sweet potato

one big red beet

2-3 big carrots

a dash of salt


Wash, peel and cut in the shape a wedges Place in an oiled pan and baked on high heat for 2-3 minutes. This is just so they are completely dry before you oil them, this way they won’t stick to the pan. Take the pan out, drizzle some oil, sprinkle some salt and mix them well so they are all oiled. Bake for about 10-15 minutes until soft and slightly brown on top.

We served these with corn-amarath bread and kefir-mustard veggies.aug3-2015 154 aug3-2015 161 aug3-2015 165