Moroccan Carrot Salad

4 cups Carrots, peeled and sliced

1 Tbl Vegetable Oil

Preheat oven to 350 degrees. Toss carrots with oil, place on a baking sheet in one layer. Bake Carrots for 10 minutes. Place Carrots in a medium bowl.

¼ cup Fresh Squeezed Lemon Juice

1 Tbl Honey

½ cup Raisins

½ tsp Salt

½ tsp Allspice, ground

Add Lemon Juice, Honey, Raisins, Allspice and Salt to Carrots.  Toss until evenly coated.

Curried Cauliflower

3 cups Cauliflower, cut into ½ inch pieces

¼ cup oil

1 tsp Salt

1 ½ tsp Curry Powder

In a medium bowl toss cauliflower with oil, salt and curry powder. Place on a baking sheet in one layer. Bake Cauliflower for 10 minutes.

To assemble Tartines –

Moroccan Carrots

Curried Cauliflower

Tomato Head Hummus

Flour Head Bakery Knoxville Sourdough

Slice Sourdough, and spread slices with Tomato Head Hummus. Sprinkle with Shredded Monterey Jack Cheese. Top with Curried Cauliflower and Moroccan Carrots. Bake in 350 degree oven until cheese has melted and vegetables are heated through.  Serve immediately.

Carrots can be served at room temperature as a side dish with Chicken, Fish or Steak.

Colorful and seasonal, this pasta dish is an easy preparation for a winter’s day or evening. Mahasti presented the recipe on WBIR this weekend, but if you missed it, we always post her recipes to The Tomato Head blog. Enjoy!

Tomato Head’s Pasta with Cauliflower, Cabbage and Dried Cranberries

1 lb dry pasta of choice
Vegetable oil
4 cups cauliflower, sliced
4 cups white or savoy cabbage, chopped
1 Tablespoon roasted garlic, chopped
¼ cup balsamic vinegar
1/2 tsp salt
4 cups fresh spinach, chopped
½ cup dried cranberries
½ cup walnuts, chopped
¼ cup bread crumbs
¼ cup Parmesan cheese

Cook the pasta according to package directions. When the pasta is cooked, drain, rinse with cold water, toss with ¼ cup olive oil and set aside.

Place Spinach in a large bowl. Add dried cranberries, chopped walnuts and bread crumbs. Set aside.

Turn Oven Broiler on to High.

Slice cauliflower, toss with 1 tablespoon vegetable oil and place in a single layer on a cookie sheet. Place on the middle shelf of oven and roast for 9-10 minutes, just until the edges of the cauliflower begin to brown. Remove from oven and set aside.

Coat 3 or 4 large cloves of garlic with oil – place on a cookie sheet and roast under broiler until the cloves are golden brown. Remove from oven, allow the garlic to cool; chop and set aside.

Heat a large skillet, over high heat. Add ¼ cup of oil, cauliflower. cabbage and roasted garlic. Sauté the vegetables just until the cabbage starts to wilt. Add vinegar and salt, allow the vinegar to reduce for 30 seconds. Add the pasta and sauté for one minute or just until the Pasta is re-heated.

Add the contents of the skillet to the spinach bowl. Sprinkle with Parmesan cheese. Toss the pasta until all the ingredients are evenly distributed.

Divide into 4 – 6 bowls or serve family style with fresh bread.