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I am most certainly not taking any credit for this laughingly simple technique that impresses both in flavor, texture, and looks. My version coats a whole head of cauliflower in canola oil, and seasons it with smoked salt and freshly ground black pepper. Roast until crispy and dark brown on the outside, and tender inside. Serve a wedge over a smooth squash puree* (in this instance, kabocha) and garnish with a bright, fresh gremolata.

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*I went all indulgent with butter and cream, but feel free to omit for a vegan version.

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1 Tbsp plus 1 tsp canola oil
1 onion, medium dice
3 cloves garlic, minced
2 zucchini, grated
1 pound ground bison
11 corn tortillas
1 bottle enchilada sauce
1 15-oz can black beans, drained and rinsed
1/4 pound extra-sharp cheddar cheese, grated
1/4 pound monterey jack cheese, grated

1. Preheat oven to 350 F.
2. Heat 1 Tbsp oil in a large pan over medium-high heat. Sweat the onion in the oil until soft and translucent, about 5-7 minutes.
3. Add the garlic and zucchini and season with salt and pepper. Cook vegetables, stirring often, for another 10 minutes, or are soft and there is no moisture left in the pan.
4. In another pan, heat 1 tsp oil over medium-high heat. Add bison, season with salt and pepper, and cook just until there is no more pink, about 5 minutes. Break apart the meat with the back of a spoon into small pieces.
5. Place enough corn tortillas in a casserole dish to cover the bottom.
6. Drizzle with 1/3 of the enchilada sauce, and top with 1/3 of the cheese, 1/2 of the zucchini mixture, 1/2 of the bison, and 1/2 of the black beans.
7. Top with another layer of corn tortillas, and then repeat step 6.
8. Top with a final layer of corn tortillas, drizzle with the remaining enchilada sauce, and sprinkle with the remaining cheese.
9. Bake for 30 minutes, or until hot and bubbling. Rest for 10 minutes before portioning and serving.

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I topped it with a super simple salad of parsley, cilantro, lime juice, and kosher salt.

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This is an attempt to recreate a recipe from my old job. It’s ridiculously good.

1 pint cherry or grape tomatoes, halved
2 stalks celery, small dice
1 jalapeno, minced
1/4 cup fresh parsley, rough chop
1/4 cup fresh cilantro, rough chop
1/4 cup fresh dill, rough chop
Juice of 2 large limes
3 Tbsp extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 3.75-oz cans sardines packed in water, drained

1. Combine all ingredients except for the sardines.
2. Spoon the salad into two shallow bowls and top each with sardine fillets.

Serves 2 as a light entree.

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6 oz cauliflower florets
12 oz cherry or grape tomatoes, halved or quartered, depending on the size
1/2 hothouse cucumber, small dice or julienne (or both!)
1 cup fresh parsley, chopped
1 cup fresh mint, chopped
Zest and juice of 1 lemon
1 1/2 Tbsp tahini
2 Tbsp extra-virgin olive oil
Kosher salt

1. Over a bowl, grate cauliflower florets using the large holes on a box grater.
2. Add tomatoes, cucumber, parsley, mint, and lemon zest to the bowl.
3. Combine lemon juice with tahini and stir, thinning with a couple tablespoons of water. Slowly whisk in the olive oil, and season with salt.
4. Pour dressing over the tabouli and stir to combine.

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1 15-oz can chickpeas
1/2 onion, rough chop
1/4 cup parsley, rough chop
1 tsp cumin
1 tsp turmeric
2 Tbsp all-purpose flour (can substitute with any flour, including chickpea or chickpea/fava, which makes it gluten-free)
Kosher salt and freshly ground black pepper
3 Tbsp olive oil

1. Combine ingredients and pulse in a food processor until the chickpeas are chopped up but not pureed. Refrigerate for 30 minutes, or until firm enough to handle.
2. Form chickpea mixture into little patties and lay out on a plastic wrap-lined baking sheet.
3. Heat oil in a large pan over medium heat. Add the patties to the pan and pan-fry, about 2-3 minutes per side, until golden brown and crispy.
4. Drain patties on a paper towel.
5. Serve atop a salad of tomatoes, chopped romaine lettuce, and lemon tahini dressing. Or, serve on a platter as an appetizer, with lemon tahini dressing for dipping.

Notes: patties need more structure, more flour. Mixture was too wet, flavor was pretty good. Above quantities are rough estimates. Needs to be tested a couple more times.

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1 head cauliflower, cut into florets
1 1/2 Tbsp olive oil, divided
1 Tbsp curry powder
Kosher salt and freshly ground black pepper
1 small onion, finely diced
2 stalks celery, finely diced
2 carrots, finely diced
3 cloves garlic, minced
2 1/4 cups vegetable broth (or water)
1 cup lentils
1 small bunch parsley (or cilantro), roughly chopped
1 pomegranate, seeded
Lemon juice, for garnish
Extra-virgin olive oil, for garnish

1. Preheat oven to 425 F.
2. Toss cauliflower florets with 1/2 Tbsp olive oil, curry powder, salt, and black pepper. Spread out on a sheet pan and roast for about 15 minutes, or until golden brown and slightly crispy.
3. Heat 1 Tbsp olive oil in a pot over medium high heat. Saute the onions, celery, carrots, and garlic until tender, about 5 minutes.
4. Add broth (or water) and lentils to the pot. Bring to a rapid simmer and then reduce to a low simmer and cook for about 20 minutes, or until the lentils are tender. Stir in the parsley (or cilantro).
5. To plate, place lentils on plate or in bowl. Top with curried cauliflower, drizzle with lemon juice and extra-virgin olive oil, and garnish with pomegranate seeds.

Hopefully this recipe tests well the second time around, because it was ridiculously delicious, filling, and terribly healthy.

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A very very loose recipe, which should be adapted to your taste.

2-3 cloves garlic
1 small bunch fresh oregano, rough chop
1 small bunch fresh cilantro, rough chop
1 bunch fresh parsley, rough chop
1/4 tsp red pepper flakes
3 Tbsp red wine vinegar
1/4 cup olive oil
kosher salt, to taste

1. Combine herbs, red pepper flakes and red wine vinegar in a food processor and pulse until finely chopped.
2. Transfer to a small bowl and stir in the olive oil.
3. Season with salt, to taste.

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Serve atop grilled skirt steak and you will be happy happy happy.