Dinner Party: Vegetarian Style! | Roasted Cauliflower and Cauliflower Leaves with Spices | Grated Beet, Carrot, Radish, And Avocado Salad with Tahini Dressing | Roasted Feta, Peppers, and Tomatoes | One Cook, Two Books
Another day, another successful dinner party.
My mom’s best friend is in town this week with her husband, so I thought I might as well break out the goods and cook them a feast! I wanted to try out some all vegetarian meals that all had different flavours just so show a bit of variety.
I have to say… Everything really worked out.
Roasted Cauliflower and Cauliflower Leaves with Spices
I started with the Roasted Cauliflower and Cauliflower Leaves with Spices. I was really excited for this one because we have had cauliflower sitting in our refrigerator for days, so this gave me the opportunity to use it up! Mina explained to either cut into slices, or try and create cauliflower steaks. I tried for the steaks, something I really love, but found that the head of cauliflower itself was not shaped in a way that made steaks successful.
Either way, I was a bit nervous about the spices. Last time I had fennel seed — which was when I was like… fifteen years old — I didn’t like it much because it tasted like licorice. I was also nervous about the amount of hot pepper flakes it called for. Either way, I bit the bullet and followed the recipe.
I could not be more happy that I did because, honestly, this was the best roasted cauliflower I’ve ever made. It was crispy and flavorful, and had just the right kick from the pepper flakes.
It was a success.
Grated Beet, Carrot, Radish, And Avocado Salad with Tahini Dressing
Next came the Grated Beet, Carrot, Radish, And Avocado Salad. This was a fun one for me because not only have I not cooked with beets in about a year, but I’ve never cooked with daikon radishes either. 20 minutes, and about 7 cups of shredded vegetables later, I had the salad ready. But what about the dressing?
I did the Tahini Dressing. I love “finishing things up,” and ended up finishing up our huge jar of tahini to make this recipe. I did not get the full amount of tahini needed so only made about 75% of the dressing, but it still tasted very good with the salad. I see how the entire recipe would have worked great, though.
The recipe called for mixing the avocado in with the salad, but I couldn’t bring myself to do it. I just placed the avocado on top because it looked. So. Pretty.
And then after my pictures I put a plate of more avocado besides the salad so anyone who wanted some could add it to their salad. Very simple.
It was a good salad. Don’t get me wrong. I’m just not usually one for everything being shredded up and raw. I’m more of a leafy salad person. But hey, this still worked great, and the dressing paired wonderfully with the salad itself.
Roasted Feta, Peppers, and Tomatoes
Last, but certainly not least…
The Roasted Feta, Peppers, and Tomatoes.
I was really scared for this one because I had to buy Anaheim peppers. I was so scared, in fact, that I only made half the recipe. It was when I got home, and found out that Anaheim peppers are not spicy peppers, that I internally cursed myself.
But I made do with what I had.
I used a delicious heirloom tomato for the tomatoes, and some high quality feta from the local Greek market. Doused the babies in a ton of oil, then threw them into the oven.
They turned out spectacular.
Seriously. I think I had three of the six I made. My dad, the Greek one, did not even get a chance to try these peppers because they were devoured so fast. We loved it so much that we are already planning on making them again next week!
All in all, today’s recipes turned out to be a lovely success. Everyone loved everything. The only leftovers we had was the salad, and I already know that we plan on eating that tomorrow with our lunch.
Everything worked out perfectly.