whole roasted cauliflower

Whole Roasted Cauliflower
recipe adapted from PureWow
serves 4-6 as a side

INGREDIENTS
1 whole cauliflower
1 tbsp olive oil
1 cup plain Greek yogurt
1/2 head of garlic, minced
1 lime, zested and juiced
2 tbsp Mexican chili powder
1 tbsp ground cumin
1 tsp curry powder
2 tsp kosher salt
1 tsp ground black pepper

METHOD:
1. Preheat oven to 400F (200 C) and cover a small baking sheet with aluminum foil or parchment paper. Set aside.

2. Remove any green leaves from the base of the cauliflower and hollow out the woody stem. Rinse and pat dry. Rub the bottom of the cauliflower with olive oil and place on the prepared baking sheet.

3. In a small bowl, make the yogurt marinade by combining the remaining ingredients together. Pour and spread evenly over the cauliflower.

4. Roast for 50-60 minutes until the yogurt marinade on the cauliflower is dry and lightly browned. Use the tip of a sharp knife and check for tenderness. Continue roasting for another 10-15 minutes if desired tenderness is not enough.

6. Transfer cauliflower to a bed of greens on a serving platter. Cool for 10 minutes before cutting into wedges and serving.

simple homemade meatballs

Meatballs and Red Sauce
recipe adapted from Mary Berry
makes 36 meatballs
serves 6-8

INGREDIENTS
For the meatballs:
2 lbs (1 kg) combination ground beef and pork
2 onions, finely chopped
1/2 garlic head, minced
1 cup grated parmesan
2 tbsp dried thyme
1 tsp paprika
2 eggs, beaten
kosher salt and freshly ground black pepper

For the sauce:
1 onion, chopped
1/2 garlic head, crushed
1 can (15 oz) crushed tomatoes

1 jar (700g, 25 oz) passata or marinara sauce
a dash of Tabasco (optional)
1/4 cup + more for garnish, chopped basil

METHOD:
1. Make the meatballs. In a large bowl, add all ingredients and mix with your hands until combined. It's easier to have damp hands for mixing. Shape into 36 even-sized balls, place on a baking sheet and chill for 30 minutes.

2. In a large non-stick pan, heat some olive oil over medium high. Add meatballs in 3-4 batches and fry for 8-10 minutes or until just golden brown. Do not to overcrowd the pan. Remove meatballs and set aside.

3. Make the sauce. In the same pan, add onion and cook for 10 minutes until golden brown. Add garlic and cook for 2 more minutes.

4. Stir in the crushed tomatoes, passata and Tabasco (if using). Fill your empty passata jar with some water. Swirl and rinse out remaining sauce into your pan.

5. Bring the sauce to a boil, uncovered, for 10 minutes until slightly reduced. Add the meatballs and basil. Cover and simmer for 10-12 minutes, stirring occasionally, until the meatballs are cooked through. Taste and adjust seasoning if necessary. Serve hot over your favourite pasta. Garnish with remaining basil.

TIP: Meatballs can be assembled 1 day ahead and stored in the refrigerator until ready to use. Meatballs can also be frozen raw in an airtight container for up to 1 month. Do not defrost meatballs before cooking.