A savoury breakfast makes a welcome change from the overload of sweet stuff often served at brunches. While it’s not necessary, a poached or fried egg on top makes this dish even more divine.
For crispier, almost hash brown-esque cauliflower, be sure to finely chop the florets. Try blending hummus with a handful of chopped basil to pump up the flavour.
Preheat oven to 475 F (250 C).
Divide cauliflower, onion, and unpeeled garlic cloves between 2 large baking sheets lined with parchment paper. Drizzle each with 2 tsp (15 mL) oil and sprinkle with salt and pepper. Roast in preheated oven, switching racks halfway, until lightly charred, 20 to 25 minutes.
Meanwhile, toss chicken, minced garlic, and fennel with 1 Tbsp (15 mL) oil, paprika, chili powder, and cinnamon. Heat large wide frying pan over medium-high heat. When hot, add chicken and stir-fry until cooked through, about 5 minutes. Remove from heat and stir in dill. For best results, work in batches so chicken browns evenly.
Remove roasted garlic cloves from baking sheet. Squeeze out and mash with flat side of knife. Stir into hummus and add enough warm water so itu2019s thin enough to drizzle.
Divide cauliflower among plates and top with chicken and fennel mixture. Sprinkle with pepitas, cranberries, and almonds. Drizzle with hummus.
This recipe is part of the The Brunch Club collection.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.