Roasted Buffalo cauliflower with blue cheese dressing

Roasted cauliflower is tossed in hot sauce and butter and dipped into a cool and creamy homemade blue cheese dressing. 

White cheddar cauliflower gratin

A creamy white cheddar sauce makes this cauliflower gratin an irresistible side dish. It's baked with some breadcrumbs until golden and bubbly and is perfect for serving along with chicken, pork, steak, and more.

Stewed Indian-spiced eggplant, cauliflower, and chickpeas

It's the time of year when the produce harvest is really coming to its peak. That means I've been doing a lot of canning and coming up with creative ways to work as many vegetables as possible into our meals. 

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I loved this dish because it used up a lot of stuff from my fridge - 1/2 head cauliflower, three little eggplants, a chile, onion.... plus some diced tomatoes I had in the fridge (I ran out of sterilized jars when doing my tomato canning over the weekend). On top of that, this dish is simple and really delicious. 

I've said before that I have a very well-stocked supply of spices. This is essential if you want to try to cook Indian food. I slowly built up my spices, often purchasing them in bulk, at the farmers' market, or at an Indian market near us, to get lower prices (they are much pricier in the regular grocery store). 

Once you have the spices, however, dishes like this are a cinch to put together and very healthy! They are very forgiving, too -- you don't have to use exact measurements of the vegetables and you can use different ones depending in what you have on hand.

Give this dish a try while all these veggies are in season. It makes a lot - so you'll be able to feed about six people. It makes great leftovers for lunch and would also be good to freeze for later. 

Serve with Basmati or other rice and top with plain yogurt that you've stirred a little fresh lemon juice into for a complete meal.

Cumin and lemon roasted cauliflower

I adore roasted veggies. Roasting brings out such great flavor to almost all vegetables. 

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I always tell people who think they don't like certain vegetables (e.g., brussel sprouts, asparagus, beets) - roast them and give them another try. It adds such a nutty flavor while not overcooking them like is often done in boiling. My favorite way to eat cauliflower is definitely roasted. 

While I usually use nothing more than some olive oil, salt, and pepper, sometimes it's fun to add a little more spice and flavor. 

Cauliflower is coming into season here and I'm happy about that. I'm going to try to get back into the habit of creating and posting more side dishes. I really want to encourage people to try vegetables that they may not have eaten since they were a kid because they think they don't like them. Creative side dishes are ways to hopefully get even the pickiest of eaters to give something another try.

Butternut squash, cauliflower, and potato curry

I was watching Nigella Lawson's new show last week and she threw together a quick and easy curry using leftover vegetables from her refrigerator. I had been wanting to have a curry, especially because I had a cold and I love to eat spicy foods when I'm really congested. 

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I also remembered reading a butternut squash curry recipe in the October 2009 issue of Martha Stewart Living magazine. So this recipe is like a combination of both of the recipes using the ingredients I had on hand. It was also nice that my cilantro made a fall comeback so I was able to pick some fresh out of our little herb garden. 

You can use any vegetables you have and any combination you like, but these three are a great fall combination. The butternut squash helps to offset the warmth of the curry with its creamy sweetness. This is a quick and easy curry with Indian-inspired flavors. This recipe will serve about four people.