Saffron is expensive, though a little goes a very long way. Its floral and earthy flavour makes it a natural pairing for the subdued notes of cauliflower, another cancer-preventive ingredient. These ingredients are encased in a galette, a round, flat pie that is free-form and rustic looking.
Try a different assortment of roasted vegetables and spices as the seasons change (see page 87 for other cancer-fighting spices to try). Roasted butternut squash cubes and roasted broccoli florets are just a couple of veggie suggestions.
In food processor, pulse flour, sugar, thyme, and salt, or mix together in large bowl by hand. Add butter and pulse, or cut in with pastry cutter until coarse meal forms and butter is barely visible. While pulsing or stirring with wooden spoon, pour ice water through chute or directly into bowl until a rough dough forms and mixture holds together when pressed between two fingers.
Dump dough onto clean countertop and shape into 1 in (2.5 cm) high disc. Wrap dough disc in parchment paper and chill until cold (about 1 hour). Meanwhile, roast cauliflower.
For cauliflower, preheat oven to 375 F (190 C). In large ovenproof dish, toss cauliflower florets and garlic with oil, saffron, cinnamon, salt, and lemon zest. Roast for 30 to 40 minutes, until cauliflower is tender. Remove from oven and cool completely. Squeeze garlic out of peels, discard peels, and mash garlic cloves with fork in small bowl.
Increase oven temperature to 400 F (200 C). To roll dough, lightly dust clean counter and rolling pin with flour. Roll chilled dough into rough circle until 1/4 in (0.6 cm) thick, moving dough and adding more flour as necessary to prevent sticking.
Transfer dough to large rimmed baking sheet lined with parchment. Spread mashed garlic over dough, leaving 2 in (5 cm) border. Mound roasted, cooled cauliflower on top, leaving 2 in (5 cm) border. Fold over dough border to enclose filling (there will be a large circle in the middle with exposed cauliflower filling; thereu2019s no top crust). Brush dough border with milk.
Bake galette for 20 minutes in 400 F (200 C) oven. Increase heat to 425 F (220 C) and bake for 15 to 20 minutes longer, or until crust is golden brown and crispy. Let stand for 5 minutes before slicing and serving.
In this plant-based stuffing, fresh herbs and dried fruit replace the depth of flavour usually infused by chicken juices, so use fresh thyme and rosemary if possible to maximize the flavour return. By baking the stuffing in a shallow dish, the bottom stays wonderfully soft and moist while the top becomes addictively crunchy, as opposed to an in-bird stuffing that ends up monotonously mushy. Sweet and not-too-salty For a more exotic flavour, skip garlic and add small pieces of dark chocolate. To keep sodium levels down, be careful that you don’t add too much salt. If your bread already contains a decent amount of sodium, you might not need to add extra, but taste stuffing before baking to make sure it won’t be bland. And err on the side of under-seasoned if you plan to eat it with a salty gravy or sauce.
Don’t be fooled by the simplicity of this roasted vegetable appetizer platter. High quality ingredients, a variety of textures and colours, fresh herbs, and a flash of lemon make it shine. Not all olive oils and balsamics are created equal Use your good, fruity, cold-pressed extra-virgin olive oil to accompany this appetizer platter, since the quality and flavour will shine through. You can use a more neutral and affordable olive oil for roasting the vegetables, if you prefer. As for the balsamic vinegar, use either an aged one that’s thick and sweet, or reduce a young balsamic in a small saucepan until thick, optionally adding a pinch of sugar to sweeten it (see the oyster mushrooms with caramelized parsnips recipe for helpful directions). A store-bought balsamic glaze that’s already been thickened works as well, but check the ingredients for unwanted preservatives and sweeteners.
Spooned over hearty fall greens such as kale or chard, this delicious side dish can also double as a main meal; its flavours absolutely pop with our zesty herb topping. The beets are packed with amazing nutrients, plus they’re delicious served hot, at room temperature, or cold. Add some crunch This dish is a meal in itself. Scatter toasted pine nuts or pecans overtop for some added crunch.