This dish really is everything. The crispy exterior of the cauliflower gives way to a creamy flavoursome centre and it all sits on top of a lemony butterbean puree perfectly seasoned with Parmesan. Yep, it’s a winner.
11 Easy Vegetarian Holiday Sides to Impress Your Guests
There’s a little for everyone in this list, whether you’re having a cold salads and seafood affair or a more traditional roasted things affair there’s a vegetarian side here to keep everyone happy. This little vegetarian sides list is to help keep that dining table in balance on Christmas day. All the meat and protein is delicious but impressive sides make the meal. The sides are a great opportunity to sneak the vegetables in!
ROASTED BROCCOLI WITH PINE NUTS AND FETA
This is such a delicious side, or you can have it with some quinoa and an egg and call it a whole meal. The crispy, just caramelised broccoli pieces against the creamy feta and golden pine nuts is a perfect mix. if you’re looking for a stand out side for your holiday feast give this one a shot.
BARBECUED BROCCOLI WITH ALMOND AND CHILLI
Broccoli is one of my favourite vegetables and this recipe works with both broccoli and broccolini. Over here in the southern hemisphere we’re busy barbecuing everything in sight and in my house vegetables do not escape the grill!
ROAST POTATO SALAD WITH AN ASIAN VINAIGERETTE
I’m a little potato obsessed. I love all kinds and I also love that different potatoes have favourite ways of being cooked, it gives them their own little personality. Dutch creams love a good mashing, Russets make the best roasties and fries and kipflers, well those litlle nuggets of joy are perfect eaten with their skin on boiled or roasted. In this recipe I boil them then roast them and chuck them in a mayonnaise free roast potato salad of sorts. It’s served warm but would be fine the next day straight from the fridge too. The asian flavours make a nice break from my usual potato salad and lend the kipflers a welcome freshness. The texture of the soft coriander, crunchy nuts and the crispy potatoes is also great. Plus potatoes love salt and the dressing is all about that.
GREEN WINTER SLAW
If you’ve been following my blog or Instagram for a while now you may have noticed that I quite like slaw. And by quite like I mean I like it a lot. I like that it’s so easy to do and adds crunch and vibrancy to any meal. It’s also super versatile and can be Asian inspired or lean towards Mexican or even italian. This slaw is fresh and crunchy and uses ingredients that are in season in Melbourne at the moment. Fresh crunchy salads aren’t only for summer they can add a lightness  and crunch to delicious winter comfort food. This slaw uses snow peas, kohlrabi and cabbage and is dressed very simply. You could use an avocado dressing if you’re more into mayonnaise with your slaw (but ti’s not actually mayo!).
ROAST CARROTS WITH TAHINI YOGHURT SAUCE
‘Tis the season for all things orange: pumpkin, sweet potato, carrots and… well… oranges! I’ve been mucking around with different incarnations of this roast carrot recipe for a few weeks now and this is by far my favourite combination. The fat soluble vitamins in carrots are easily digested due to the oil they’re roasted in and the sauce they are served with so you’re getting the most out of these little guys. try to buy organic carrots when possible so that you can eat the skins without worrying about the nasties that could be on them. I got lucky and found some locally grown, organic baby carrots at my local grocer. With a simple side like this the quality of your ingredients is so important.
PARSNIP FRIES WITH HARISSA DIPPING SAUCE
Is there anything better than fries? That crisp outside and instant dippability (it’s a word, shut up spell check). Actually anything that you can dip into a tasty sauce is pretty fabulous in my book (sweet potato crisps, popcorn cauliflower). These parsnip fries have a lot going from them, parsnips natural ability to caramelise is definitely one of them. The natural sweetness of the parsnip is so good with the spicy harissa sauce. 
CHARRED BRUSSEL SPROUTS WITH MISO BUTTER, CHILLI AND GARLIC
I love brussel sprouts. Four words my 10 year old self would be horrified to hear me say. Luckily that scenario is not possible! Because I don’t live in a science fiction movie (unfortunately, damn you stupid reality)- not because the statement is untrue. Brussel sprouts are up there with my favourite vegetables. And they love butter and some heavy caramelisation. They are very good friends with those two things. Add some garlic and chilli and you have brussel sprout bliss. Top that with a liberal squeeze of zingy lime and some coriander and you’ll start converting brussel haters. And did I mention that the before mentioned butter has been mixed with miso paste? No, well that part is pretty essential….
ASIAN SLAW
This is my go to slaw. It makes it into my rainbow lunch bowls, chicken burgers and is the base of my favourite chicken salad. I also love serving it with a roast chicken! I even mix around some of the ingredients in the dressing and take it more towards Mexican and add it to tacos. It’s full of flavour, texture and colour. What more could you want?