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.
This riff on everyone’s favourite childhood sandwich is a delicious snack on a sultry summer day. It’s like ice cream but with fewer calories and a more advantageous nutrition profile. And there’s no ice cream maker required! Easy freeze To freeze bananas for “nice cream” or smoothies, peel and chop ripe fruit into 1 in (2.5 cm) chunks. Spread out on baking sheet and place in freezer until solid, 2 or more hours. Transfer to airtight container for storage in freezer.
Make no mistake, meaty grilled tofu, sweet flame-licked salsa, and chunks of crispy sweet potato make for a meal prepared in the great outdoors that puts the yum in plant-based eating. A master’s touch Perfect spuds: Crispy potatoes on the grill are a revelation. But it’s best to give them a head start on the stovetop, so the potatoes heat through before the exteriors grill to a burnt crisp. Flavourful tofu: Giving tofu a 90-degree turn on the grill halfway through cooking each side will produce a nice crosshatch pattern that makes you look like a grill master. Plus, those overlapping grill marks give tofu even better flavour.
Combine pizza and taco night by firing up the grill. Sweet flame-licked onions, melty cheese, fiery salsa, hearty beans, and crispy flatbread crust all marry well in a no-fuss pizza that comes together fast enough to work within the confines of the weekday time crunch. Set up a work area near the grill so you have all your toppings within easy reach and ready to go. You can also use large Middle Eastern-style pitas for your base. Using store-bought pizza dough? If you want to go more traditional and use pizza dough, you can certainly stick with the grill. Stretch or roll pizza dough (about 1 lb/450 g) to roughly 1/2 in (1.25 cm) thick. It need not be perfectly round or square; it just has to be even thickness. Preheat grill to medium using indirect heat (for a gas grill, leave one burner off; for a charcoal grill, shovel coals onto one side of the grill) and lightly oil grill grates. Brush one side of dough with oil, then place on grill in an area not directly over the heat, oil side down. Once dough is lightly charred and just barely set, about 1 to 2 minutes, use pizza peel or big, flat spatula to transfer it to a work surface, grilled side up. Apply toppings and return pizza to indirect heat. Close grill lid, and heat until edges of crust are crispy and cheese has melted, 5 to 7 minutes.
If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula. Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased. Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.