mediterranean cauliflower casserole
from Plant-Based Delicious
Casseroles usually have a lot of brown going on. But this Mediterranean Cauliflower Casserole is bright and vibrant!
And despite the word Mediterranean there is no oil in the recipe – I think Mediterranean summons thoughts of glugs and glugs of olive oil. Instead, its title refers to some incredibly flavorful, colorful, and nutritious foods that grow (not exclusively but abundantly) in this area
of the world. Think whole olives, garlic, lemon, green leafy vegetables, herbs and spices.
They’re all tossed into a casserole dish, drizzled with a sesame-based sauce, and slid into the oven.
This recipe is from Plant-Based Delicious – my new cookbook that’s all about using flavorful whole foods to make mouth-watering, ridiculously healthy meals.
You serve it on its own or paired with a warm cooked grain like quinoa, brown rice, or millet.
And keeping with the Mediterranean theme, you can also serve this cauliflower casserole family-style. Many meals in this lively region are about gathering and sharing dishes rather than sitting down to your own plate. I love this style of dining and it’s an approach I’ve been taking more and more when we have company over. I shared how I do this on Instagram.
The inspo for this Mediterranean cauliflower casserole was the weeknight tempeh casserole from The Plant-Based Cookbook. I've received so many love letters (emails) about this recipe and I love it too! We usually have it twice a month, which is a big deal considering I struggle to cook the same thing twice (always in creator mode). I took the method of that recipe and applied it to different whole foods and another flavor profile. I have many more iterations in the works.
It’s not too late to pre-order and get the bonus e-cookbook! Order anywhere books are sold. Here’s a few more of my favs from the book!
