Cashews make this oil free dressing creamy, with garlic, lemon juice and cilantro adding a huge flavor burst. Great on any veggies, salads and even meats.
My favorite vegetable soup -- love it with a little parmesan and pesto on top! I add a little shredded chicken for my meat lovers.
This vegetarian comfort meal is easy to make, especially if you can make the soffritto ahead of time.
This recipe is modified from several that I found online. They all seemed to use a lot of oil so I experimented and settled on 2T of oil per pound of cauliflower. I think it works! Of course, you can... Continue Reading →
The Baker and the Chef 