with Sweet Chili Pomegranate Dressing
a dinner recipe
I was born in Kingston Jamaica but grew up just east of Toronto, referred from this point on as The Six (paying homage to the once one-and-only area code of the city 416). My whole life I have spent in this city. My father drove the subway for 35 years and out of all my parents friends and family we were the only ones who didn’t live in Toronto. Dated boys, had best friends, went to University, night clubs shopping, eating, concerts all in this city. So it’s been quite a love affair. And all these years, I feel like it’s always been me somehow going west, from east of The Six.
Now I have lots of passions. My family. Cooking. Music. Books. Movies. Basketball. Laughter. All of which were birthed out of what I would consider a lonely childhood, but happy nonetheless. No tears to shed. Certainly possible to have both as I did. But that’s a story for another day.
I started this cooking as an escape during my maternity leave and later during the many lockdowns. As I documented my adventures in the kitchen on Instagram, it began to turn into so much more. A community. A creative outlet. Source of inspiration. Friendships. A new passion. And down the rabbit hole I go.
This salad is the perfect side dish of any holiday table. It brings together all the deliciousness of fall and winter vegetables using roasted sweet potato and cauliflower and crunchiness of shaved Brussel sprouts. The dressing adds just the right mix of heat and sweet to tie in all the wonderful flavours. Making this salad the perfect pairing for any protein.
TIME (ACTIVE) | 30 M
TIME (INACTIVE) | 30 M
TOTAL | 1 H
- Spread cauliflower and sweet potato on a baking sheet lined with parchment paper. Toss in oil and garlic powder. Roast in oven at about 425 for about 30 minutes giving it a good toss halfway through cooking time.
Meanwhile, thinly slice Brussel sprouts and set aside.
- For dressing mix all ingredients in a bowl or mason jar until blended well. Set side.
- Remove cauliflower and sweet potato from oven. Let cool 5 minutes. Then toss in shaved Brussels sprouts, dressing and a little more sprinkle of Guajillo chilli powder. Garnish with pomegranate seeds and parsley. Serve warm.
This salad best served immediately.
Ingredients can be prepared ahead of time and then tossed together just before dinner is to be served.
Signature garlicky taste in powdered form. Ideal for spice blends. Also useful for dressings or other stored foodstuffs. The powder will give foods a garlicky taste without overpowering more nuanced inclusions.
TRY ME - SAMPLE$0.75
2.5 oz - JAR$7
10 oz - REFILL$15
The mild heat of this chili powder blend allows all these spices to declare themselves nicely without being too overt.
TRY ME - SAMPLE$0.75
2 oz - JAR$6
2 oz - REFILL$5