What I Made – Week 26

This roasted cauliflower with brown butter, lime, and pumpkin seeds packs a lot of flavor for how simple the recipe is. Cutting the cauliflower into slices means more surface of the cauliflower comes into contact with the pan, making a perfect crispy on the outside and tender on the inside texture.

I slightly modified this recipe for kohlrabi salad by using yogurt for the dressing and tossing just the kohlrabi in it, then using that mixture to top the lettuce. I only wish I had a can of mandarin oranges to amp up the sweet and tangy component.

Black rice and kabocha squash salad is something I had made before, but for some reason, it didn’t turn out as well as I had remembered. The pesto was too thick to use as a real sauce and unfortunately, the squash we got was kind of dry and bland.


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