Spicy Organic Cauliflower Pot Roast

Roasted Lemons, Spinach Muffin Cakes, Cauliflower Hot Wings

Organic Roasted Lemons, 2 ways for different uses, both a treat!

Lately, I’ve seen a number of recipes with suggestions for serving with Roasted Lemons. Why not, we roast our organic veggies for intense flavor, so why not a lemon? I gave it a try, yum!

The simplest version was roasting a half lemon. Notice how plump the lemon half has become.

Organic Roasted Lemon half

Simply cut the organic lemon in half and roast it along with anything else you may be roasting, chicken, fish or veggies. Set the oven to 375 or 400 and roast the lemon halves for about 20 minutes. They will plump up, become really juicy and possibly slightly caramelized around the edges. The aroma is wonderful, almost “Sweet”.

Juicy organic roasted lemonThe other version is to roast lemon slices in a pan greased with olive oil. Of course, with both versions, it is best to remove any visible seeds, They can be bitter and annoying.

Roasting organic lemon slicesRoast at 375-400 for about 18 minutes, then turn and roast for another 2-3 minutes. Be careful!

I was careless the first time and tried 25 minutes…

Oops!Oops! Not good, bitter, over-caramelized and dry.

Organic Lemon. Slices Roasting

Second try with above directions, much better! These were juicy, lightly caramelized and ready for service!

Organic Roasted Lemon Slices

Now that you’ve mastered roasting lemons, try using them in different ways. I used the Marinated Feta with Roasted Lemons from Epicurious, in salads, as a  crostini topping for baguette slices, in an omelet, and for just plain snacking! So good and it lasts in the fridge for days, but most likely it won’t hang around that long!

Marinated Feta with organic roasted lemons


Marinated Feta with Organic Roasted Lemons

Servings: Makes about 2 cups

1  organic lemon, sliced, seeds removed

2 tablespoons plus ½ cup olive oil

8 ounces feta, sliced ½ inch thick

2 dried red chiles, lightly crushed

2 bay leaves

2 tablespoons fresh lemon juice

Freshly ground black pepper

Roast lemon slices tossed with 2 tablespoons olive oil at 400 for 12-15     minutes.

Mix with the remaining ingredients and pour ½ cup olive oil over all. Cover and let marinate for several hours or overnight.

Serve with pita, shrimp, on veggies or salads. The oil alone makes a nice seasoning.

Or how about Roasted Organic Citrus! Look at these beautiful colors!

Organic Roasted Citrus

Buffalo-style anything is currently a hit in the junk-food world, and also in the health food world. Frank’s Red Hot makes everything taste good, and a little pastured. butter helps…

The following recipe for Organic Cauliflower Hot “Wings” is a healthy veggie version of the popular, not so healthy snack food, Buffalo Wings. I love it not only because it’s veg, but it’s crispy and can be dipped in Blue Cheese!!


Organic Cauliflower Hot Wings

1 head organic cauliflower

1/2 cup rice flour

½ cup water

Pinch of kosher salt

Pinch of granulated garlic

1 tsp.pastured butter, melted

½ cup Frank’s Red Hot sauce

 Preheat oven to 450
Cut the cauliflower into florets, wash and dry thoroughly.
Whisk together flour, water, garlic powder, and salt.
Dip cauliflower pieces in the batter and coat evenly.Let excess drip off.
Place on a greased cookie sheet or baking pan.
Bake for 10 minutes until the batter has crisped and formed, then turn pieces over and bake for another 5 or so minutes. If your oven runs hot, they may burn on the bottom, so be sure to turn them.
Whisk together Frank’s Red Hot sauce and melted butter. Brush the cauliflower florets with the sauce and return to the oven for another 10 minutes or so until the florets are crisp and deeply colored by the sauce.
Place the cauliflower on a plate or in a bowl and let cool. Serve as is or with Blue Cheese Dip. Here is a lovely presentation by Shelbi Keith, whose recipe I adapted for the “wings”.

Organic Cauliflower Buffalo wingsFrom a snack or side dish, we move along to dinner. Organic Cauliflower features strongly there too.

Organic Cauliflower “Pot Roast”, roasted and braised with spices, veggies, and chickpeas for added protein. A little Bragg’s or Coconut Aminos for “umami” flavor and you’ve got a Vegan, Paleo, Gluten-free, Omnivore treat!! Don’t be put off by all the ingredients, it’s simple and items you probably have on hand.

Spicy Organic Cauliflower Pot Roast

1 head organic cauliflower

1 tablespoon olive oil

Rub Ingredients:

1 teaspoon paprika

1 teaspoon black pepper

1 teaspoon salt

1 teaspoon chili powder

1 teaspoon coriander (or cumin if you like a stronger flavor)

1/2 teaspoon each garlic and onion granules

red pepper flakes to taste

Remaining ingredients:

2 organic carrots

1 organic onion

2 cloves organic garlic

4 organic small-medium potatoes

2 stalks organic celery

2 tablespoons Bragg’s Aminos or Coconut Aminos

1 lemon

1 cup vegetable broth

Variety of herbs, thyme, rosemary,  parsley, Italian Herb blend, etc. dried or fresh

1 can organic chick peas, drained, optional

Wash the cauliflower and trim the leaves. Cut off the stem so it sits flat in a pot. Cut a cross into the bottom of the stem.

Chop and saute the onion in remaining oil

Put the cauliflower in the pot and rub it all over with the rub mixture above.

Add the vegetable broth. Surround the cauliflower with the carrots, potatoes, and celery.

Pour the Braggs on top and add the lemon, (use your roasted lemon here!) sprinkle with chopped garlic and herbs.

Cover the pot and bake for 40-45 minutes. Uncover and bake an additional 30 minutes or until cauliflower and veggies are done.

Spicy Organic Cauliflower Pot Roast

When my kids were little, I had to alternate between spinach and broccoli every week. One loved spinach the best, another, broccoli, and the third loved them both plus mushrooms! Veggie love was in the family.

To this day, I never worry much about what to do with organic spinach, it’s either, sauteed in 0live oil with a little garlic (maybe add cherry tomatoes or mushrooms if they are handy), steamed with pastured, organic butter, or creamed with a little nutmeg and cayenne.

When I saw the following recipe idea, it reminded me of a spinach pasta filling for shells, ravioli or lasagne, and thought I’d give it a try; good decision!

Organic Spinach Muffin CakesThese plump, moist spinach-y cheese-y little bites are really a treat. They can be breakfast, a side dish or a snack. I like them better than crustless spinach quiche as they have less egg and more spinach


Organic Spinach Muffin Cakes

1 pound organic leaf spinach (or baby spinach)

½ cup fresh ricotta cheese

½ cup grated Parmigiano-Reggiano Cheese

2 organic eggs

1 clove garlic, minced
1/4 teaspoon grated fresh or ground nutmeg
1/8 teaspoon Aleppo or Cayenne pepper (to taste)
salt and ground black pepper
Sharp Imported Cheddar with Chili Flakes
olive oil spray
Preheat oven to 400.
Wash and dry the spinach well. Remove any large stems. Pulse it in a food processor until finely chopped.
Add ricotta, eggs, Parmesan Cheese, garlic and remaining ingredients except the cheddar. Mix well.
Organic Spinach mixtureI added some of my home-grown, organic garlic scapes for extra flavor… they continue to grow and they’re green too!
homegrown organic garlic scapesGo easy on the salt because the Parmesan is salty too.
Grease a muffin tin with olive oil. Fill the wells almost to the top. This will make between 7-8 muffin cakes. I put a little water in the remaining muffin wells to keep them from burning.
Ready to Bake
Bake for about 20 minutes. They will puff up like a souffle when done…
BAked organic spinach muffin cakes…and fall just as readily! Let them sit for a few minutes and then loosen with a knife. I use a thin wooden spreader in order not to scratch the muffin tin.
Garnish with additional cheese while still warm and enjoy!
chili cheddar garnished organic spinach muffin cakesThe muffin cakes may be reheated or eaten at room temperature (maybe?). I think they are best when warm and gooey. You could probably freeze them. I have not tried.  It may alter the wonderfully creamy texture.
Enjoy your organic veg this week!

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