Recipes, Therese Elgquist

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Roasted Cauliflower with Lightly Mashed Green Peas and Apple Sauerkraut

It’s time for one of our favorites, roasted cauliflower. It can be served as a light lunch, be part of a buffet or, if you’re very hungry, with some fresh tomatoes and avocado. Food prepping is always a good idea, and it makes cooking so much easier. Make some extra wild rice and store in the fridge for other dinners later this week. You can thank us later.

Roasted Cauliflower with Lightly Mashed Green Peas and Apple Sauerkraut

(serves 4)

1 big head cauliflower
1 lb frozen green peas
5 Tbsp homemade pesto*
Almost 1 cup wild rice (or 2-3 cups when cooked)
Fresh basil
2 Tbsp cold-pressed olive oil
Salt and freshly ground black pepper

Apple Sauerkraut
1 cup sauerkraut
1 red apple

Preheat the oven to 212° Fahrenheit, then take out all the ingredients and a baking sheet.

Defrost the green peas, and mash them gently with the pesto. Add salt and freshly ground black pepper to taste.

Remove the biggest outer leaves from the cauliflower and cut them into pieces. Put them together with the smaller leaves in a bowl and add some olive oil. Cut the cauliflower head into slices, sprinkle with olive oil and spread out into a single layer on the baking sheet. Roast until tender, approximately 45-60 minutes. Add the leaves during the last 15 minutes.

Spread wild rice and pesto peas over the cauliflower.

Shred the apple against the largest teeth of a grater and toss together with the sauerkraut. Serve with the rest of the veggies. Don’t forget to sprinkle fresh basil on top.

* Homemade pesto

Use a blender and mix 2 large handfuls of basil, 0.5 cup pumpkin seeds, 1 small garlic clove, 0.5 cup olive oil and 1 tsp apple cider vinegar. Add salt and freshly ground black pepper to taste.


Eh, wild rice?
Wild rice is really a grain and it’s called rice mainly because of appearance. It has a nutty, earthy flavor, and is high in protein, fiber and vitamins. To cut down on the cooking time, It’s beneficial to soak the wild rice in lots of water and 1/2 Tbsp unfiltered apple cider vinegar overnight prior to cooking. Soaking also renders the nutrients more digestible and easily assimilated. Awesome, right?

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