A simple 30-minute meal, this Bolognese uses chopped cauliflower in lieu of meat. With rich seasonings and pasta sauce, it tastes just like the real thing, is kid-approved and very affordable. For extra protein, try a chickpea or lentil pasta instead of semolina.This cauliflower puts all other preparations to shame. The spicy coconut syrup in this dish transports you to the islands while the romesco sauce is reminiscent of classic European cuisine.
LOUISE HAGGER / CREDITS:PHOTOGRAPHY: LOUISE HAGGERFOOD STYLING: EMILY KYDDAD & PROP STYLING: ALEXANDER BREEZEThe sweetness of this dish is a trademark of central Java, a province of Indonesia. It's sticky with caramelizedand palm sugar, and perfectly balanced by the nutty flavor of crispy tempeh, the crunch of roasted peanuts and the gentle heat of the chile.Hearty lentils and meaty mushroom take the place of animal protein in this rich chili.
and want to see how it goes with veggie meatballs. And don't get saucy, that's cashew cheese … not real mozzarella!Aloo gobi — potatoes and cauliflower sautéed in spices — was a staple of Priya Krishna's upbringing. It’s simple to put together, pretty hands off, and its flavor to ease ratio is off the charts. Also, potatoes and cauliflower are truly exceptional at absorbing and enhancing seasonings.
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