Cauliflower is Broccoli's forgotten cousin.  Only lately have people begin to bat an eye at this cruciferous vegetable.  Besides being delicious, cauliflower has some magical properties that allow it to become grain-free pizza crust and "rice" to name a few.  This recipe, however, uses no gimmicks - just pure cauliflower goodness.  

This is my new favorite Winter recipe that adds a little brightness to an otherwise cold & dreary season.  If you can find some colored cauliflower, all the better ;)



  • 2.5 lbs. cauliflower, de-stemmed & chopped into 1 in. pieces
  • 3 tablespoons olive oil
  • 3 tablespoons fresh marjoram leaves
  • 1 teaspoon sea salt
  • 2 tablespoons butter
  • 1 lemon, juice + zest
  • 3 garlic cloves, minced
  • 1 leek, halved & thinly sliced
  • 1/4 cup pine nuts
  • 1/3 cup golden raisins
  • 1/4 cup roughly chopped parsley
  • Sea salt to taste
  • Freshly ground pepper

Preheat oven to 375 degrees.  Add cauliflower to a large baking sheet with olive oil, marjoram, sea salt and freshly ground pepper to taste.  Roast for 25-30 minutes or until browned and tender. Add to serving bowl & set aside.

Add butter to a cast iron or sauté pan over medium low heat.  Add the zest of one lemon.  Sauté until zest is fragrant, then add garlic and leeks.  Stir often over low heat until leeks are softened, about 5-7 minutes.  Add golden raisins until warm, then remove mixture and add to serving bowl.  

Using the same pan, turn the heat up to medium and add pine nuts.  Stir often for about 1-2 minutes or until pine nuts are browned and toasted.  Remove from heat and add to serving bowl.  Toss everything together with the juice of one lemon.  Top with chopped parsley and season to taste.  Serve immediately!


I don't have a lot of "food memories" from my childhood.   I didn't have a grandmother who taught me her famous pie crust, or a mother who made fresh pasta every week.  There wasn't that kind of connection to food, or as far as I can remember.  We were average, like most - just trying to feed ourselves well enough.  

I do remember Summers though.   As I kid, the warmer months could be memorialized by my constant stomach aches from too many plums (we had a tree - ugh, California..) or too many strawberries.  My mom would buy huge crates of fruit from some farmstand & I would eat most of it before my sisters even saw it.  I'm not sure I ate much else between the months of May-August.

Fruit desserts are my actual favorite to this day.  There's something so refreshing & lovely about them in the warmer months, especially when you can't (physically) eat any more fresh fruit.  I can still put down almost half a moderately-sized watermelon if I wanted, but for the most part - I bake.  Curbs the Summer aches & is much better for sharing with others.

Strawberry Rhubarb Yogurt Cake  - Adapted from Cannelle et Vanille (gluten-free)

| This cake can be made with any seasonal fruit - It would be great with Sour Cherries or red currants! |

  • 1 cup almond meal or flour
  • 3/4 cup brown rice flour
  • 3/4 cup sorghum flour
  • 1/4 cup arrowroot or tapioca flour
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • 1 cup greek yogurt
  • 1 tablespoon lemon juice
  • 2 large eggs + 1 egg yolk
  • 4oz. rhubarb stalks, cut into 1 inch pieces
  • 4 oz. strawberries, chopped
  • 2 oz. raspberries
  • Zest of 2 lemons
  • 1/2 cup + 1 tablespoon turbinado sugar
  • 1/4 cup ghee or butter, melted and cooled

Preheat oven to 350 degrees.

In a large mixing bowl, whisk together all flours, baking powder, and salt until well combined.  In another mixing bowl, mix together lemon zest & 1/2 cup sugar with your fingers until mixed well & fragrant.  Add rhubarb stalks & berries to stir & gently macerate.  In a small bowl, stir together lemon juice & yogurt and set aside.

Add eggs, butter and yogurt to whisked flour mixture.  Stir until mixed well.  At the last minute, mix in berries & rhubarb until well combined.

Grease an 8-inch springform cake pan well.  Pour cake batter and spread top evenly with a spatula.  Sprinkle remaining sugar over top.  Bake for 40-50 minutes until a toothpick poked into the center comes out clean & the edges are golden brown.  Let cool for 25 minutes before removing from pan.  

This post was originally shot for H&M!