I have been looking for flavorful foods and I love color, so here is a recipe with flavor and crunch!
Crunchy Cauliflower Florets
1 Fresh Cauliflower
1/2 cup coconut milk
1/2 cup Whole wheat or rye bread crumbs, and add the spices you like. Today I added cumin and turmeric
Cut up the cauliflower into bite size pieces
Roll in coconut milk
Roll in bread crumbs
Place on a cookie sheet that has been sprayed with canola oil ( you can also use olive oil if you prefer)
Place in a preheated 350 degree oven for 20 minutes flipping to toast on both sides.
Stuffed Acorn Squash
For a nice side dish, stuffed veggies are great.
1 cup whole wheat breadcrumbs
1 tablespoon olive oil
1/2 cup almond milk
1/2 cup raisins
6 black olives sliced
Steam an acorn squash for about 5 minutes. You want it firm, but soft enough to cut in half.
When cooled, take out seeds and place stuffing mix in the centers and add a sprinkle of cinnamon on top of each.
Bake for about 30 minutes. I placed the 2 halves into a bread pan on parchment paper that I wrapped around them to keep it moist.