Cauliflower w. Hazelnut, Apricot and Fresh Thyme (+ life update)

Roasted Cauliflower with Toasted Hazelnuts, Dried Apricot + Thyme: Tossed in a Ginger, Miso Dressing

Hello lovely one :)

I hope that you are doing beautifully today. It’s been a minute.

Today, I am sharing a little update with you as well as a super simple, delicious recipe drop of one of my new favourite recipes. It is perfect for a mid-week dinner side dish as it is effortless and quick. But also snazzy enough to make for a more elaborate weekend meal with friends or for a take-along-with-to-a-picnic-situation.

Currently, I am in Hamburg, Germany. We (Seb and I) have been doing a Europe mission for the last two months.

Norway: we started off with a very special trip to Norway for some work, but mostly for play. We had two days of work in Oslo and then friends of ours picked us up in their van and we zoomed off into the Norwegian countryside to do the whole, “van life” thing. The week was filled with: nature, hikes, fishing and catching our dinner in the expansive lakes, long chats, connective and very therapeutic journeys with LSD in the mountains and good food. It was a healing and medicinal time.

Berlin: we then spent a month in Berlin. This was a crazy time. Berlin is a massive city, with an edgy, alive and vibrant energy. This time was filled with: thrift stores, lots of time spent going to places (because the city is so dang big, everything you want to do takes ages), yoga classes, great coffee, vibes, new friends (shoutout to Lea) and a super GNARLY bout of COVID which left me hospitalised.

Amsterdam: we then went to Amsterdam for a few weeks which was a time filled with: joy, relaxation, the place gave off a tangible sense of contentment and Summer spirit. It included trips to the bakery, long walks in the parks, walking a lot with Ronald (Seb’s dog who emigrated to Amsterdam last year) and goooood beer.

Hamburg: we are now based in Hamburg for the last month of my visa. The energy here is one of steadiness, everything feels put together + placed, gritty but not as gritty as Berlin, everyone is kind of on their own mission (and Hamburg is substantially less friendly than the Netherlands).

One big lesson from this travel period: it has been a very insightful time of learning, growing + becoming more self-knowing. I have realised that I have entered a new phase of my life. A phase that wants to be grounded, settled. A phase that calls for me to follow my callings, nest + create. I was quite shocked at this realisation because before coming on this trip, I thought that all I wanted was still to travel, explore and experience the whole world. And while that remains and always will remain a wonderful and important part of my life, I am in fact, looking to create a shared life with my partner that is rooted and simple. I feel that this is a very good sign because for most of my life I have wanted to run away from my life - especially my life in South Africa - and was avoidant of all of the responsibilities that I associated with settling down. But, with the grace of ageing, the beauty of lived experience and the opportunity to have travelled this year, it has all shown me that I am now ready to STAY and be still with myself, in my life.

I am very grateful to be in this phase of my life, and to be with my partner, Seb. And I am sincerely looking forward to what is to come. With this new awareness of my life, I am keen to see how things change (my perceptions, behaviours, feelings and circumstances).

But for now, here is the recipe you are here for :) It is a more intuitive recipe this - I hardly measured, but rather eye-balled. But this recipe is very forgiving. So, my chef’s note to you is: trust what tastes good to you + cook accordingly. Use your intuitive and creative energy to guide this cooking process.

Ingredients:

• Cauliflower (I used one big head of cauliflower)

• Olive oil (for roasting cauliflower but also for the vinaigrette)

• Dried apricots (I used about 8)

• Roasted hazelnuts (I used about 1/2 cup chopped roasted hazelnuts)

• Salt + pepper (generous amounts of both)

• Apple cider vinegar

• Agave/honey

• Miso paste

• Soy sauce

• Lemon juice

• Fresh ginger

• Fresh thyme

Methods:

1. Pre-heat your oven to 200 degrees celsius. Line a baking tray with parchment paper or some oil.

2. Cut the cauliflower into florets and place on the tray. Cook in the oven until tender but not mushy. About 20-30 mins depending on your oven. But check in on them until you get to the texture/degree of cooked-ness that you enjoy. Once cooked, take out of the oven and allow to cool.

3. Chop hazelnuts, dice apricots and set aside.

4. Make vinaigrette by mixing olive oil, miso paste, a splash of water, lemon juice, apple cider vinegar, grated ginger (about 2 teaspoons worth) and agave/honey. Taste, adjust if need be. Then douse the cauliflower in the vinaigrette and toss until well coated.

5. Add in nuts, apricots + fresh thyme (lots of it). Mix well + taste to adjust for seasoning.

6. ENJOY!!! Bon appetit, cherie.