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 Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!