Written By Guest Writer Recipes / Side dish May 22, 2018 Curried Mango Glazed Cauliflower SHARE VIA: Facebook Twitter PinterestWe’re bringing cauliflower to life this summer with the taste of the Caribbean, and your palate won’t want to miss out! Garnished with pepitas, picked cilantro leaves, fresh Aleppo chili flakes and puffed lentils, this overnight-prepped recipe made with salt, olive oil and Stonewall Kitchen Curried Mango Grille Sauce will make the thought of a veggie dinner exciting again!Accredited with 28 Specialty Food Association awards and counting, Stonewall Kitchen continues to create impressive food products, innovative recipes and other delicious offerings, all without the use of GMO or high fructose ingredients. Cauliflower Brine Ingredients4 L water1 cup salt½ cup sugar1 cup Curried Mango Grille SauceDirectionsBring water, salt, sugar and Curried Mango Grille Sauce to a boil.Once it boils set aside to cool, place in fridge overnight.Clean all leaves off the head of cauliflower and place in brine overnight. Cauliflower Marinade Ingredients1 cup Curried Mango Grille Sauce2 Tbsps olive oilsalt DirectionsRemove cauliflower from brine.Marinate the cauliflower with Curried Mango Grille Sauce.Drizzle olive oil over cauliflower and season with salt.Preheat oven to 450°F, place marinated cauliflower on to a baking sheet and transfer to oven for 40-50 minutes, or until a skewer can easily slide through the centre of the cauliflower. Garnish Ingredients¼ cup pepitas¼ cup puffed lentils¼ cup picked cilantro leaves1 Tbsp Aleppo chili flakes Assembly DirectionsPlace the roasted cauliflower on to a serving platter.Garnish with toasted pepitas, cilantro, puffed lentils and Aleppo chili flakes. SHARE VIA: Facebook Twitter Pinterest Written By: Guest Writer We get many people writing guest articles for us, as well as past contributors. This is the Guest ... Read More You may also like Appetizer / Recipes September 3, 2019 Sophie Fenlon’s Cervelle de Canut A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Main course / Recipes May 3, 2019 Homemade Pasta Lasagna noodles Ingredients 2 cups all-purpose flour or a combo of all-purpose and semolina 3 large eggs 1 tsp kosher salt 1 tsp olive oil On a clean ... Read More How to Cook / Recipes May 3, 2019 Homemade Ricotta Perfect in vegetarian lasagna. Ingredients 2 L whole milk 1 tsp sea salt 2 Tbsp white vinegar 2/3 cup heavy cream More salt to season Heat the milk ... Read More How to Cook / Recipes May 3, 2019 Homemade Béchamel Sauce Perfect for vegetarian lasagna. Ingredients 1 L whole milk ½ small onion 2 bay leaves 8 black peppercorns ¼ cup butter ¼ cup white flour 1 Tbsp ... Read More Main course / Recipes February 2, 2019 Fragrant Rice and Chicken Curry Recipe From the 2019 January | February Issue Serves 6-8 A combination of spicy, salty and savoury with just a touch of sweet, a good curry is one of my ... Read More Comments are closed.