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.
Pears and chocolate make for a very natural friendship and play together beautifully in this plant-based, dairy-free cake. This cake is dense and rich, with a medley of spices, and enhanced by just a hint of espresso powder, which allows that chocolate flavour to shine through. In addition to slices of pears being laid on top, this cake employs some pear purée to add moisture and sweetness to the slightly nutty texture provided by the whole wheat flour. Pear primer A firm pear such as Bosc, recognizable by its distinctive dusty brown skin, is perfect for this dish. When eaten raw, Bosc pears are crisp and not too sweet. When baked, this variety softens up and its flavours are enhanced, but it maintains its characteristic long-necked, graceful shape. Unlike a Bartlett pear, which turns from green to bright yellow when ripe, Bosc pears don’t change much in colour when ripe. Give it a little nudge with your thumb near the neck of the pear and it will give slightly—that’s how you know you’ve got a ripe one. Compared to other pears, Bosc will still be quite firm.
Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.
Luscious figs loaded onto hearty flatbread make a satisfying breakfast or brunch. They’re sweet and delicious when paired with savoury cinnamon-flavoured crunchy pumpkin seeds and tart goat cheese. And, with a dough enriched with whole wheat flour, hempseeds, and nigella, these flatbreads are sure to be satisfying. They’re also chock full of fibre and protein, and with 6 mg of iron, you’ll be on your way to 31 percent of the recommended daily value. A freezer favourite By making dough in advance and freezing, you can make these individual flatbreads part of your routine for days when you don’t have much time. Simply portion dough individually right after mixing, allow it to rise in the fridge for 8 to 10 hours, and then freeze in individual containers. To thaw an individual ball of dough, 24 hours before you wish to use it, remove the container from the freezer and allow it to thaw in the refrigerator. At least an hour before baking, allow dough to come up to room temperature outside of the fridge.