Roasted Cauliflower with Orange, Saffron, Honey and Pistachio

This extraordinary recipe was inspired by the talented cookbook author, Alison Day.  I've been exploring a bunch of different recipes with orange and cauliflower these days.  And I just happened to have a whole cauliflower sitting in my fridge.  So I tried out Alison's recipe that I came across with on Pinterest.  

I didn't use parsley, coconut milk, and hazelnut.  I substituted with coriander, almond milk, and pistachio.  I also added a bit of honey to the dish.  It took a bit of time for roasting but it was so worth it!  I was just impressed by the taste.  Both mom and sister-in-law (those two are rather picky with food and they only prefer food with strong flavor aka M.S.G.) loved it, too!  Ha!  Now, that was surprising! 

So, Alison must be doing something right there! :) 

Happy Cooking! 

Cindy x

Roasted Cauliflower with Orange, Saffron, Honey and Pistachio

Servings: 2 persons

Preparation Time: 5 minutes

Cooking Time: 50 minutes - 1 hour


1 whole cauliflower

1 cup almond milk

1-2 tbsp honey

1/2 orange juice and zest

1 handful pistachio

1 bunch coriander

1 small package saffron powder

extra-virgin olive oil


1) Preheat the oven at 180ÂșC.  Place the cauliflower in a baking pot.  Add saffron, olive oil, orange zest and juice, and honey to the pot.  Use hands to smear and coat the dressing evenly on the cauliflower.  Roast for 35-40 minutes.  

2)  Add almond milk to the pot.  Use a spoon to coat the almond dressing on the cauliflower.  Roast for another 10 -15 minutes.  

3) Sprinke pistachio and garnish with chopped coriander before serving.  

Roasted Cauliflower with Orange, Saffron, Honey, and Pistachio

saffron veggies tagine and broccoli & tofu lo mein

I've been having this terrible cough for nearly 3 months and I recently learned that ginger, cinnamon, and cumin are quite good for curing coughing.  So this was how the saffron veggies tagine recipe came to light.  :) 

As for the broccoli & tofu lo mein recipe, it just came along because I wanted to flash my two new glasses from Okinawa and this recipe was inspired by whatever I had in my fridge at that moment.  Yeah, the reasons for my cooking are just this simple.  

For those who are in HK right now, stay home because there is a typhoon coming tonight.  The mother nature is having a symphony right now.  I adore the sound of raindrops very very much.  

Happy Monday and I wish you all a good week ahead.  

Cindy x

Instead of using couscous, this Moroccan dish goes really well with ginger rice, too.  Give it a try!! 

Servings: 2 persons

Preparation Time: 10 minutes

Cooking Time: 25 minutes


1 small eggplant, diced

1 small onion, finely chopped

1/2 can chickpeas, drained and rinsed

1 small carrot, diced

2-3 small new potatoes, diced

1 cup cooked corn kernels

1-2 garlic cloves, finely chopped

1 tbsp minced fresh ginger

1 tsp cumin powder

1 tsp cinnamon powder

1/2 can chopped tomatoes

2 tbsp chopped coriander

1/4 tsp saffron threads

2 cups vegetable stock

extra-virgin olive oil

For the ginger rice: 

2 bowls cooked white/brown rice

2 tbsp fresh finely chopped ginger

extra-virgin olive oil

Instructions for the tagine: 

1) Preheat a sauce pan with a generous amount of olive oil on medium-low heat.  Cook onion and eggplant for 5 minutes.  Stir frequently to avoid burning. 

2) Add garlic, ginger, and spice.  Cook for 1-2 minutes then follow by adding chickpeas, carrots, potatoes, tomatoes and corns.  Stir and cook for 3-5 minutes.  

3) Add vegetable stock and saffron threads.  Bring the sauce pan to boil then reduce to low heat and allow it to simmer for 15-20 minutes with a lid on.  

4) Fire off.  Season and garnish with the fresh chopped coriander and add a drizzle of olive oil before serving.  

Instructions for the ginger rice: 

1) Preheat a frying pan with oil on medium heat.  

2) Cook the chopped ginger for 1-2 minutes.  Stir frequently to avoid burning.  

3) Add the cooked rice to the pan and mix evenly.  Season.  

4) Serve hot with the veggie tagine as a side dish.  

This simple lo mein dish is packed with goodies for our body, mind, and soul!  

Servings: 2 persons

Preparation Time: 10 minutes

Cooking Time: 15 minutes


100g - 150g tofu, squared

1 broccoli, cut into florets

1/2 carrot, julienned

2-3 tbsp chopped spring onion

200g pre-made lo mein

For the sweet & spicy sauce: 

1 tbsp minced fresh ginger

1 garlic clove, finely chopped

1/2 chopped chili

1/4 cup soy sauce

1 tbsp mirin

1 tsp rice vinegar

1 tbsp brown sugar

1 tsp white flour

sesame oil

extra-virgin olive oil

Instructions for lo mein: 

1) Bring a pot of salted water to boil.  Blanch vegetables and tofu separately with the same pot of hot water.  After blanching, set the vegetables and tofu aside.

2) Blanch the pre-made lo mein and transfer the noodles and vegetables & tofu to a plate.  

3) Garnish with sweet and spicy sauce, chopped coriander and spring onions before serving.  

Instructions for the sweet and spicy sauce: 

1) Preheat a small frying pan with olive oil on medium-low heat, add garlic and ginger.  Stir frequently and cook for 1-2 minutes.  

2) Add soy sauce, mirin, rice vinegar, brown sugar, ginger, and chili.  Cook for 1-2 minutes.  

3) Add flour to the sauce and stir until sauce gets thickened.  Add a drizzle of sesame oil.  Heat off.  

utilizing our leftovers is the new sexy!

The idea behind these two recipes is utilizing my ingredients.  I hate wasting food and I think living a sustainable lifestyle isn't just about buying local food or chewing greens.  How we utilize our resources can help reduce energy consumption on a bigger scale in the long run.   This also helps us save money, too.  :)  

I wish you a happy week ahead.  

Veggies skewer is a great way to use up our leftovers.  The highlight here is just the sauce and it is so simple to make.  I added a chopped garlic clove, 1 tsp minced ginger, 1/2 seeded chili, some chopped spring onion, 2-3 tbsp soy sauce, 1-2 tsp honey, 1 tbsp mirin.  Brush the sauce on the veggies skewer and after finishing grilling the skewers, simply brush more for an extra taste. 

Serve your skewers with your favorite salad, rice, or whatever.  It is fun and delicious.  :)  If you make them for kids, simply take out the chili. I'm sure kids would love them.  

These little patties are super easy to make.  You can freeze the extras in your freezer for later days.  You can serve them as starters or use them as a veggie burger.  :) 

These little patties are super easy to make.  You can freeze the extras in your freezer for later days.  You can serve them as starters or use them as a veggie burger.  :) 

Servings: 6 patties (depending how big you like to make your patties)

Preparation Time: 10-15 minutes

Cooking Time: 15 minutes


1 bowl leftover cooked brown rice

1/2 cob corn kernel, cooked and removed from cob

1/2 carrot, shredded and half cooked on a frying pan with a little olive oil 

2 shallots, finely chopped

1-2 egg

1/2 cup breadcrumbs/flour (I used flour because I ran out of breadcrumbs when I was making these patties)

1/3 cup grated parmesan

1-2 garlic, finely chopped

1/2 chili, finely chopped

extra-virgin olive oil

For the saffron & garlic mayonnaise: 

1 small package saffron

1 small bowl mayonnaise

1/2 lemon juice and zest

1 small garlic clove, finely chopped


1) Get a large mixing bowl, add all the vegetables first.  Then add the eggs, cheese and flour.  Season.  

2) Make the patties with your hands and go here for instructions.  

3) Preheat a frying pan on medium-low heat, add a generous amount of oil and add the patties once the oil gets hot, cook each side for about 5-10 minutes before flipping to the other side.  Reduce heat if needed to avoid burning your patties.  

4) Place the patties on a paper towel to soak up the excess oil before serving.  

Remark: You can add more vegetables like leftover zucchini, peas or whatever you like.  :)