Roasted Curry Cauliflower and Garlic Kale Raab

Roasting vegetables might be one of my favorite way to prepare almost any veggie. It’s also fairly simple and doesn’t take much time. After harvesting kale raab (pre-flower, nearly bolted part of kale) and having several heads of cauliflower that were in desperate need of being used before they became compost, I put these two side dishes together. They are not unique, but they are flavorful, simple, and can be tweaked for the flavor you are looking for. Roasted vegetables always make a great, quick side dish!

---

roasted curry cauliflower

Ingredients

• 1 head of cauliflower

• 2 tbsp olive oil

• 1 tbsp curry powder

• 1 tsp garlic powder

• 1/2 tsp salt

Directions

• Preheat the oven to broil

• Cut the cauliflower into small florets (pieces)

• Toss the cauliflower florets in the olive oil

• Mix the curry powder, garlic powder, and salt together and then toss in with the florets, keep tossing to cover the florets as fully as possible

• Place the seasoned florets on a baking sheet

• Bake on broil for 12-15 minutes or until tops of of florets brown (I like them crispy so I let them burn a little bit on the tops)

---

roasted garlic kale raab

Ingredients

• 1 head or bunch of kale raab

• 2 tbsp olive oil

• 1 tsp lemon juice

• 1 tbsp garlic powder

• 1/2 tsp salt

Directions

• Preheat the oven to broil

• Cut the kale raab to the size of florets (cut off any extra stalks and leaves) or just trim the ends down

• Toss the kale raab with the olive oil and lemon juice

• Mix in the garlic powder and salt

• Place the raab on a baking sheet (add to the cauliflower baking sheet if making at the same time)

• Bake on broil for 10-12 minutes or until ends get crispy

Savory Swiss Chard

This is one of my quick side dishes and ways to use up extra chard when the garden is in over production. i love growing chard because of the color and texture it brings to the garden but if I’m honest, until we started growing it we rarely ate it. Now it enters our kitchen and shows up on our plates a few times a month. I call this “savory” because of the salty addition from the seasoning. The key to this recipe is not drowning it in sauce or overcooking it. That’s why I call it a quick and easy side dish recipe!

Ingredients

• 1 bunch of chard (any kind of chard will work)

• 1 tbsp olive oil

• 2 tbsp coconut aminos (gluten and soy free) or 1 tbsp soy sauce

Directions

• Lightly chop the card into large pieces or leave in leaf-size pieces

• Heat the oil in a saute pan over medium-high heat

• After the oil heats add the chard

• Add the coconut aminos or soy sauce

• Mix all the ingredients together and saute for 1-2 minutes

Notes

The longer that the chard is left cooking in the pan the more of its own liquid it will release and wilted it will become. I like it in a flash saute and wilted texture, but if you like the more wilted texture leave it in an extra minute or two.