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 Dessert / Recipes July 13, 2020 Panna Cotta with Balsamic Roasted Strawberries and Basil Sugar Story and recipe and photography by: Isabelle Bulota Strawberry season has arrived! There is so much we can do with this delicious, beautiful ... Read More Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Books / Recipes / Review October 20, 2019 Cedar + Salt, Vancouver Island Recipes from Forest, Farm, Field and Sea It often surprises me how easy it can be to take for granted, or even forget, just how incredible this island is. Sometimes it is a visitor who helps ... Read More 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 Comments are closed.