Cauliflower Tikki Masala

Meatless Monday is a thing in our house! This dish is inspired by Eating Well and it is da bomb! Perfect for a busy Monday! I used Madras sauce.

  •  1 tbsp coconut or canola oil
  • 4 c cauliflower florets
  • ¼ tsp salt
  • ¼ c water
  • 1 (15 ounce) can chickpeas, rinsed
  • 1½ c tikka masala sauce
  • 2 tbsp butter
  • Fresh cilantro for garnish

Heat oil in a large skillet over medium-high heat. Add cauliflower and salt; cook, stirring occasionally, until lightly browned, about 2 minutes. Add water; cover and cook until the cauliflower is tender, 3 to 5 minutes. Add chickpeas and sauce; cook, stirring occasionally, until hot, 1 to 2 minutes. Remove from heat and stir in butter. Serve topped with cilantro, if desired.

Serves 4 – 6

Air Fryer Crispy Ravioli

This dish was inspired by Eating Well. Use fresh pasta for this recipe. I swapped out Italian Seasoning for herbs de Provence.

  • cooking spray
  • 1 c panko breadcrumbs
  • ¼ c grated Parmesan cheese
  • ½ tsp Italian seasoning or herbs de Provence
  • 1 large egg
  • 1 tbsp water
  • 1 fresh ravioli
  • 2 cups low-sodium marinara sauce

Preheat oven to 425°F. Place a wire rack on a rimmed baking sheet and coat with cooking spray.

Combine breadcrumbs, Parmesan and Italian seasoning in a shallow dish. Whisk egg and water in a separate shallow dish. Dip ravioli in the egg, letting excess drip off, then coat in the breadcrumb mixture, pressing to adhere. Place on the wire rack. Lightly coat the ravioli with cooking spray.

Bake the ravioli until golden brown and crispy, about 15 minutes.

Serve the ravioli with the sauce and more Parmesan, if desired.

Serves 4 -6

Pork with Mustard Sauce

I picked up the most heavily pork chops at the farmers market, so I kept it simple with a mustard tarragon sauce. There was left overs so I served it over poached eggs – so yummy!

    • 1/4 cup of white wine
    • 2 tablespoons of Dijon Mustard
    • 1 tablespoon of dried Taragon
    • 2 tablespoons of sour cream
    • 1/2 cup of 1% Milk
    • 1 teaspoon Wondra

Heat a sauce pan on a medium low heat. Once heated, pour in the white wine and let boil to 1/2 the volume you place in the pan (1-2 minutes). Whisk in the sour cream, mustard, milk, and taragon, stiring constantly for 3 minutes. Lower the heat and continue to intermitently stir till thickened. You may have to add up to a teaspoon of Wondra sauce flour depending on how thick you lick your sauce.