This article was sponsored by R.W. Knudsen. All opinions are my own.
You know that feeling right before the cool weather starts settling in…when the summer comes to an end and you have no idea what to eat? The idea of watermelon and cucumbers and berries doesn’t really do it for you anymore because leaves are starting to fall from the trees and all you can think about is diving into something warm and comforting at the end of the day. I know you all know what I’m talking about here. Ahhhhh. A little thing called: Transition. The lovely stage between summer and autumn. The time when I have no idea what to feed myself because some days it’s 60 degrees and I’m cold and other days it’s 90 degrees and I’m sweating. So, in lieu of the up n’ down autumn weather I decided to jump start your autumn with a simple roasted cauliflower dish that you can make for dinner that your whole family will love and it can be on the able in 30 minutes start to finish. How’s that for an easy weeknight meal?
This recipe is full of flavor (thanks to the amazing R.W. Knudsen Organic Tomato Red Bell Pepper Juice), which I’m slightly obsessed with and I can’t stop adding it to everything I eat. I’m all about tomato sauce- ask my family – I could eat it straight out of the jar with a spoon…there’s something so delish about tomato sauce that my taste buds go crazy about. However, making my own sauce wins every time. The flavor is just So much better when you put your own ingredients into the mix. So much better. When the R.W. Knudsen team sent me this organic tomato juice to try out, I wasn’t sure what it was going to taste like. I was skeptical. Tomato juice? I tried that when I was younger and it wasn’t so yummy. But this. THIS. THIS. THIS!!!!! OMG you must try it. I’m serious. I know you all trust me for advice. I’m the queen of clean eats and clean food in my home because I react and feel sick from processed foods so you know something is truly legit and amazing when I am talking about it (and raving over it). And this juice is by far my #1 favorite new food/beverage for 2016. Yes it is. I kid you not. It won by a long shot.
Now, why is it so fabulous and how do you use it? Well, let me just say that I have 3 jars in my fridge right now that I use for everything from homemade tomato sauces to marinades and soups. I’ve been playing around with this flavor in my cast iron skillet, too, over medium heat with sea salt until it reduces and gets really thick and then I add in onions, scallions, fresh basil and fresh tomatoes for an out-of-this-world sauce. YES it’s that easy, folks. But today, I wanted to give you something that would blow your mind beyond a tomato sauce. Because it’s September and it’s time to have a little bit of fun. Don’t you think?
Let’s get started.
This ‘creamy’ and thick tomato sauce is quite possibly the best sauce you’ll make all year. Plus, it’s full of protein, fiber and nutrients. You surely can’t find that in a jarred tomato sauce in the store, folks. You’ll want to make it over and over again. I just made it last weekend to serve over roasted chickpeas and it was delish. It’s also fabulous for any of your homemade pizzas. You know I LOVE pizza!
Check out these pizza recipes of mine that you can use this tomato sauce with.
Blissful Quinoa Pizza Crust from my cookbook, Eating Clean
I know you’re going to love this recipe. It’s calling your name just in time for those chilly autumn nights. Fire up your oven (you know it missed you this summer) and welcome this roasted yumminess into your life.
Try to buy everything organic. Here’s why I eat organic: The Benefits of Eating Organic.
- 1/2 cup quinoa
- 1 large head cauliflower cut into small 1 inch florets
- 3 Tbsp. extra-virgin olive oil divided
- Sea salt and freshly ground pepper to taste
- 1 large head purple cabbage
- 1 sweet potato
- 1 cup R.W. Knudsen Tomato Red Bell Pepper Juice
- 1 tsp. tahini sesame seed paste
- ¼ tsp. salt
- ¼ tsp. freshly ground black pepper
- 1 Tbsp. finely chopped fresh parsley
- 1 tsp. fresh orange zest
- Cook quinoa according to package directions. Remove from heat, fluff with a fork, set aside and cover.
- Preheat the oven to 350 degrees.
- Poke holes in the sweet potato using a fork. Bake the sweet potato on a rimmed baking sheet for 1 hour or until tender.
- Place the cauliflower on a rimmed baking sheet and drizzle with 1 Tbsp. olive oil. Sprinkle with sea salt and pepper and bake for 30 minutes.
- Cut the cabbage in half and then again in half so that you have quarters. Place the four quarters on a rimmed baking sheet and drizzle with 1 Tbsp. olive oil. Sprinkle with sea salt and pepper and bake for 40 minutes.
- Meanwhile, peel the sweet potato and place it in the food processor. Add the R.W. Knudsen Tomato Red Bell Pepper Juice, 1 Tbsp. olive oil, tahini, 1/4 tsp. sea salt and 1/4 tsp. pepper and puree until smooth. Transfer to a small bowl and set aside.
- In the center of a large serving platter or in a large skillet, add 3/4 of the cooked quinoa. Then add the roasted cauliflower and cabbage on top of the quinoa. Add the remaining 1/4 of the cooked quinoa on top and drizzle with the tomato sauce. Season to taste with sea salt and pepper and serve warm. Garnish with the parsley and orange zest.
This post was sponsored by R.W. Knudsen. All opinions are my own.