pin it!pin it!pin it!

These sweet little cakes are full blown TREAT. YO. SELF. territory. They take a bit of time, the ingredients are decidedly luxe, they’re individual, there’s a fresh coconut and some dehydrating involved (although I’m super-confident that you could bake the batter in an oven at low temperature)… You have to dredge up the will and gumption to make raw food, high-vibe magic happen here. It was my birthday this week and dang if I wasn’t gonna make something delicious that made me feel so good. Also, tea + cake is one of my most loved breakfast combinations ever, so there’s that to consider.

We had a cozy weekend in the city to celebrate another year of being right here with lots of tasty eats + drinks. February tends to be kind of blah across the board, but there have been glimmers and sparks of great things to come to keep our lives a little more vibrant. I’m excited for it all, big and little.

And these cakes! I’m generally crushing on individual desserts at all times, so I went in that direction here. I enjoyed an earl grey and chocolate milkshake as part of a dessert trio at a tiny restaurant a long time ago that has sadly closed its doors since. The combination certainly latched itself onto my memory. I just had to find a most fitting dessert and well, here we are. My morning beverage of choice all fancied up with plenty of chocolate. Good life.

The cake portion is comprised of walnuts, very fine almond meal, maple syrup, vanilla + raw cacao. I dehydrated the cake (in my incredibly budget, entry-level dehydrator from the local hardware store) and was so pleased with the results. Exactly like a rich and dense brownie and heavy with deep chocolate flavour. I imagine the cake could be made in the oven as well. Put the temperature as low as you can and keep an eye on it to see how quickly it dries out. The mousse is all cashews and fresh coconut meat with strong earl grey tea, vanilla, more cacao and extra virgin coconut oil. It was my first time working with a fresh, young coconut so I was rather anxious to lay a knife into the thing and go wild. When I pried its natural lid off, I saw some pretty pink flesh inside and freaked out a bit. A little googling revealed that the pigmentation was a sign of extreme young-ness in the fruit (and good luck apparently!). All sighs of relief and lots of tasty, mega-hydrating coconut water to drink. The mousse turned out so rich and airy with subtle citrus + floral notes from the tea.

In terms of serving it up: I don’t need to tell you that cake + ice cream is a birthday staple, so there’s that. I also put a little bit of nature’s sprinkles on top in the form of pomegranate seeds. They served as a wonderfully tart respite from all of the heavy richness going on. While they’re still somewhat plentiful, I would highly recommend it.

Partyin’ down over here and all of my big hugs, friends :)

pin it!pin it!pin it!pin it!pin it!

raw chocolate cake + earl grey chocolate mousse
barely adapted from Sarma Melngailis’s recipe in Living Raw Food
serves: 4 – 6, depending on how you cut the cake
notes: I sifted the almond flour to get it super fine. This is really important in terms of the cake’s texture. I would recommend purchasing a finer ground almond meal/flour if it’s available. Also, here’s a video (link) to help you with cracking open a young coconut! I would recommend NOT using a super-cherished knife for this, just go for a sharp one with some good heft, an old beater of sorts.

raw chocolate cake:
1 cup raw walnut pieces, soaked 2 hours or longer + strained
3/4 cup maple syrup
1/2 cup filtered water
1 tsp vanilla extract
1 cup raw cacao powder (or cocoa powder is fine too), sifted
1.5 cups very fine almond flour
1/2 tsp fine sea salt

earl grey chocolate mousse:
1 1/4 cups raw cashews, soaked 2 hours or more
1/4-1/3 cup young coconut meat (this is what I yielded from 1 coconut)
2 tbsp raw cacao powder (or cocoa powder)
1.5 tsp vanilla extract
pinch of fine sea salt
1/2 cup maple syrup
heaped 3/4 cup strong-brewed earl grey tea (or water!)
3/4 cup liquid extra virgin coconut oil

chocolate sauce/shell:
1.5 tbsp melted extra virgin coconut oil
2 tbsp maple syrup
2 tbsp raw cacao powder
splash of vanilla extract

for serving:
pomegranate seeds/other fruit of choice
vanilla ice cream of choice (I like Luna & Larry’s Coconut Bliss)

Make the cake: combine the soaked walnuts, maple syrup, water and vanilla extract in the pitcher of a blender. Gradually bring the blender speed to high and blend until walnuts are fully liquified/incorporated into the liquid. Set aside. In a large bowl, stir together the sifted cacao powder, fine almond flour and sea salt. Add the maple and walnut mixture to the bowl. Stir with a spatula until fully combined. Spread the batter onto a parchment lined dehydrator tray (an offset spatula is very helpful here). It should be about 1/2 inch thickness. Smooth out the top as much as you can.

Dehydrate the cake at 115 degrees F for around 24 hours. You want the cake to be firm and dry on the top. The parchment should peel away with little effort. Wrap the cake in cling film and set aside in the refrigerator  until ready to use. I had mine wrapped and stowed away for 2 whole days and it was fine.

Make the mousse: combine the cashews, coconut meat, cacao powder, vanilla extract, sea salt, maple syrup and earl grey tea in the pitcher of a blender. Gradually bring the speed of the blender to high. Blend until cashews are thoroughly puréed and the mix is homogenous. With the motor of the blender on low, remove the lid and slowly pour in the melted coconut oil. This step emulsifies the filling like a salad dressing and evenly distributes the oil. Once you’ve poured it all in and the mix is homogenous, turn the blender off and scrape the mousse into a medium bowl. Cover the bowl with saran, pressing it onto the top to prevent a skin from forming. Refrigerate for at least 4 hours.

Assemble: cut  12 rounds out of the sheet of cake. I used a 1.5 inch round cookie cutter, but you could also just cut out some squares with a sharp knife. Line a small baking sheet with parchment and place 4 of the rounds onto the sheet with a bit of space around each. Spoon a fat dollop of the chocolate mousse on top of each round. Place the sheet pan in the freezer for 10 minutes. Remove the sheet pan and place another cake round and dollop of mousse on each. Place the tray in the freezer for another 10 minutes, remove it and place the final cake round on each mini cake. Store cakes in the freezer, covered in cling film, until ready to serve.

Make the chocolate sauce: whisk together all of the ingredients right before service.

To serve: put one of the cakes on each plate. Top with a spoonful of chocolate sauce, pomegranate seeds + serve a scoop of ice cream on the side.

You might also like…

raw chocolate cherry mousse cake + birthdays

It was my birthday this past weekend! We ran to the city for a couple of days and had a really wonderful time. A cozyView full post »

chocolate + chai macaroons with chia seeds

I’m really, really happy I made these. A little while ago, I watched this charming little video and knew that IView full post »

raw raspberry + vanilla chia pudding

I’m going to be straight with you guys: I made up a big batch of this raw and luscious raspberry chia pudding soView full post »


share onfacebook pin topinterest email toa friend
  • Caitlin27/02/2013 - 7:50 am

    happy birthday, laura! the cake looks absolutely fabulous!ReplyCancel

  • thelittleloaf27/02/2013 - 9:24 am

    I absolutely love baking with breakfast tea – it gives such a wonderful flavour and works so well with chocolate. As for this cake – amazingly impressive – now I just need to get myself a dehydrator…ReplyCancel

  • Winnie27/02/2013 - 9:40 am

    I am always drawn to raw food desserts like this but just don’t have the patience to make them (and also, I tried a few times but wasn’t successful with the whole coconut cracking business…wrong knife, I know). This cake is so so beautiful, though, and really inspiring…maybe I will give it a go sometime. Happy Birthday :)ReplyCancel

  • Kathryn27/02/2013 - 9:42 am

    The happiest of birthday weeks Laura! Cake is a very excellent way to celebrate.ReplyCancel

  • carey27/02/2013 - 9:54 am

    These little cakes look absolutely divine. I’m a big fan of tea-infused sweets, and I’m loving the idea of chocolate + earl grey. And with all those other flavors, bundled up into an individual cake and sprinkled with pomegranate seeds — total awesomeness. (:

    I hope you had a wonderful birthday, Laura!ReplyCancel

  • Ashley27/02/2013 - 11:10 am

    Wow!! Happy happy birthday!! This is amazing and super impressive. I love that you tried dehydrating it and it worked! Looks completely delicious. Fabulous photos. Love the sound of that chocolate sauce/shell. Treat yo’ self, indeed.ReplyCancel

  • Jessica27/02/2013 - 11:31 am

    Does anyone know how long to bake at lowest temp if we don’t have a dehydrator, my oven goes to 175 degrees….ReplyCancel

    • Laura Wright27/02/2013 - 11:36 am

      Hey Jessica,
      I would put your oven to the 175 degrees and leave the door open just a bit so that air can circulate/it doesn’t get too hot. Alternatively, if you have a fan in your oven you can just turn it on and leave the door closed. My estimation is that this cake would take 5-6 hours to bake with your oven set up at 175. I would put it in during a time where you can keep your eye on it though. As long as it lifts from the parchment paper and springs back a bit when you press your finger on it, you’re good. Hope this helps you.
      -LReplyCancel

  • Stephanie @ Girl Versus Dough27/02/2013 - 11:48 am

    Happiest birthday wishes to you, Laura! These cakes sound like the best kind of treat yo self-age. :)ReplyCancel

  • Julia27/02/2013 - 12:28 pm

    Happy Birthday Laura!!! This cake looks DEVINE :)ReplyCancel

  • Mandy27/02/2013 - 1:19 pm

    Love you site and all your recipes! Just wanted to let you know that all the “good luck” stuff surrounding the pink coconut is a myth! Coconuts should have bright white flesh (no matter how young they are). A pink or grey coconut is BAD and may give you a stomach ache. Next time, take that puppy back and get yourself a fresh one :)ReplyCancel

    • Laura Wright27/02/2013 - 1:25 pm

      Hey Mandy,
      I ate the dessert and drank the water with no stomach aches at all! Is that weird? Maybe it was good luck in some strange way ;) Thanks for your note though. Hopefully my next one is more typical.
      -LReplyCancel

  • Christine27/02/2013 - 1:52 pm

    Happy birthday Laura! This looks fantastic!ReplyCancel

  • Katrina @ Warm Vanilla Sugar27/02/2013 - 2:43 pm

    I absolutely love this! Yum!ReplyCancel

  • Alanna27/02/2013 - 2:57 pm

    Oh my! This looks absolutely incredible! I think my gluten-intolerant, earl grey-swilling, chocophiliac sister would DIE if I made this cake for her birthday. I’ll have to find out. ;) Earl grey chocolate shakes sound amazing, too. “Nature’s sprinkles” = brilliant! And I’m glad to learn that pink coconut flesh is a good thing – I’ve been sketched out by it, too. Stunning photos, as always.ReplyCancel

  • Kristy27/02/2013 - 3:09 pm

    Happy birthday, lady! This cake looks wonderful and has me eyeballing my kitchen trying to figure out where I could possibly put a dehydrator… ;-)ReplyCancel

  • Courtney27/02/2013 - 3:42 pm

    Treat yo’ self indeed! These little cakes look so amazing and I love that your paired earl grey with a bit of chocolate. Happy Birthday!ReplyCancel

  • Erin27/02/2013 - 4:13 pm

    You’ve outdone yourself- these cakes are just gorgeous! Happy {belated} birthday and here’s to a wonderful next year! XOReplyCancel

  • Melissa // The Fauxmartha27/02/2013 - 4:37 pm

    Crazy, crazy beautiful! And the happiest of birthdays to you my friend!ReplyCancel

  • Kris27/02/2013 - 7:52 pm

    The happiest of birthdays to you, Laura! I hope this year is filled with many more glimmers and sparks. The cake is gorg!ReplyCancel

  • Claire27/02/2013 - 8:40 pm

    Simply mouthwatering. Happy birthday!!ReplyCancel

  • Shira28/02/2013 - 12:36 am

    OH. MY. This is looking unbelievable! I cannot get the thought of that chocolate & earl grey milkshake out of my mind…I must try this! Happy Birthday Laura – sounds like you made it a special one!ReplyCancel

  • marissa @ the boot28/02/2013 - 3:04 am

    wow…i am so impressed! a very happy birthday to you and what a cake to celebrate with!ReplyCancel

  • Becs @ Lay the table28/02/2013 - 9:31 am

    Happy birthday, looks incredible!ReplyCancel

  • la domestique28/02/2013 - 1:32 pm

    Happy Birthday to YOU! The cakes look like a real treat.ReplyCancel

  • Ashlae28/02/2013 - 1:48 pm

    Happy belated birthday, sweet lady! These cakes look divine and make me wish I had never returned that fancy dehydrator I ordered last year. Might just have to make them in the oven. Or get your budget friendly dehydrator ;) Stunning photos, too – you’re knocking my socks off.

    Also, when is your road trip through ‘Merica? Fingers crossed I’m still around so you + Kels + me can unite powers in the kitchen and make a killer feast.ReplyCancel

  • Nat @ The Apple Diaries28/02/2013 - 10:30 pm

    You had me at earl grey chocolate mousse! I love the addition of the coconut meat and cashews as well.

    Great recipe :)ReplyCancel

  • Hannah01/03/2013 - 9:35 am

    Happy birthday Laura! beautiful cake.ReplyCancel

  • SARA FORTE03/03/2013 - 2:26 am

    how pretty! happy birthday, sweet girl. I hope you felt celebrated and loved. Every birthday girl deserves her own personal sized cake and I can’t say I’m surprised that you made one so creative and beautiful. Cheers to a fabulous year ahead.ReplyCancel

  • Liren04/03/2013 - 1:38 am

    A belated (but hearty) happy birthday, Laura! I’m so glad you had a delicious celebration – these individual cakes are brilliant and gorgeous. So worth the labor of love and absolutely worthy of a celebration.ReplyCancel

  • hungryandfrozen04/03/2013 - 4:11 pm

    I can’t believe how utterly do-able this sounds. Although I think I’d struggle to make it to the actual assembly stage – I’d be sitting on the floor eating all the batter. Happy birthday!ReplyCancel

  • Rosie @ Blueberry Kitchen04/03/2013 - 4:49 pm

    Wow this looks absolutely amazing! I love the ingredients list too :) Hope you had a great birthday!ReplyCancel

  • dervla @ the curator05/03/2013 - 1:40 am

    Happy birthday! The light in these shots is incredible!ReplyCancel

  • SouthernSpoonBelle06/03/2013 - 5:58 am

    You share a bday with one of my favorite friends back home– a good day, indeed. Hope you had a fab day, and thanks for sharing this beautiful recipe! Any raw brownie-style treats I’ve made are always so dense (not a bad thing), I look forward to trying this more cake-like creation.ReplyCancel

  • sandra07/03/2013 - 2:30 pm

    this is so amazing. the perfect completion to your perfect day! and all vegan. I love it!! will definitely be making this at some point – when I can get enough time on my hands… Thanks!ReplyCancel

  • 50+ Best Dessert Mousse Recipes28/03/2013 - 10:40 pm

    […] Raw Chocolate Cake + Earl Grey Chocolate Mousse […]ReplyCancel

  • Emma Galloway12/04/2013 - 9:39 am

    Yum, I LOVE the look and sound of these!xxReplyCancel

  • katecrackpot21/04/2013 - 12:21 pm

    I discovered your inspiring blog when I was looking for a raw choclate cake recipe!
    I tried this one yesterday and I had to stop my bf from eating it just before I had the chance to put it into the oven.

    I just have to try it again because we both couldn’t wait for 24h, so we ate it all right away :D

    I will definitely try some other recipes you have published! Thanks for inspiration and adorable food-photos!ReplyCancel

  • […] Raw chocolate cake with lavender mousse from The First Mess […]ReplyCancel

pin it!pin it!
This recipe is easy in many ways. There are 5 affordable, seasonal and accessible main ingredients. It’s just a roast + blend kind of affair, so there’s minimal hands-on time. A bowl is so warm and filling on its own, while the flavour and heft is kind of easy to appreciate as well. There are obvious creamy and nutty qualities, but just the right high note of acidity from a squeeze of lemon waves hello when needed. The rosemary is strong (she does love to be a star), but contends aptly with the musky cauliflower and sweet onions. Potatoes combine with the high water content of the crucifer to make a sincerely creamy purée. This is a recipe I count on in the closing phase of Winter, the most trying phase I feel. There is much to anticipate; the seedlings and building projects of warmer days, but for now there are cellar vegetables and hot ovens to stay loyal to.

In the past couple weeks I’ve made not one, but two things that were complete and utter failures. I am certainly capable of making a lot of delicious things, but I won’t have you believing that everything my hand touches turns to gold on the first try. I have a lot of working experience and knowledge when approaching food, but a little exercise in humility never hurt anyone. The first error was a batch of gluten free and vegan cinnamon buns that was so improbably vile. My expectation was high (as it often is with cinnamon swirly things), so the sting was bitter sharp on that one. The second mishap was a flax granola that was, as I suspected it would be, much too flax-y for my liking. One taste of each elicited a highly dramatic and exasperated “I CAN’T EVEN” kind of dismissive hand wave and head shake to any inquirers. Those things simply weren’t meant to be in my world right now. Some day they will come (but not actually on that flax granola tip). Tenured Chefs get it wrong sometimes and the thought of this provides comfort, a laugh and the motivation to move on.

So I moved on to something I knew front to back and all through the dreamy middle. I used to cook at a little café and when I made it up, this soup was always received with a certain surprised approval. Cauliflower, potatoes, and onions on that soup of the day sign… sort of peasant-sounding fare on the surface (there is a charm to that for some). The rosemary fragrance and deep-warming nature of it brought people around I think. I go kind of wild with toppin’s on this (like everything I eat), but the soup is lovely in its simplest form with a little black pepper sprinkle.

Hope you’re all having some cozy and easy days by the oven or wherever you like to be. I had a brief glimpse of sunbeams and chirping birds on an outing today, so I know that the world is at work on something wonderful for us all over again in the coming months. Be warm in the meantime :)

pin it!pin it!pin it!pin it!

vegan roasted cauliflower soup with roast-y onions + rosemary
serves:
makes a large batch
notes: 
I tend to be of the “More lemon! More brightness!” mindset, but I’m telling you: reservation will pay here. You want just a faint brightening instead of an outright lemony-ness. It will bring out the caramelized qualities instead of burying them in acidity. Also, if you aren’t using homemade stock, most definitely use a no-salt-added variety. I advise on liberally salting the vegetables pre-roasting, so being in control of this factor throughout is ideal.

soup:
1 medium head of cauliflower, trimmed
1 scant pound yukon gold potatoes, scrubbed (I use yukon because of the waxy/creamy quality)
2 medium-large cooking onions, papery skin removed
1 sprig of fresh rosemary (mine was particularly lush, so perhaps 2 normal sprigs is advisable)
2 tbsp oil
salt and pepper
juice of 1/3 of a lemon (like 2 teaspoons)
5-6 cups vegetable stock

optional toppin’s:
some kind of flavourful oil (truffle, extra virgin olive, walnut etc)
croutons
toasted + chopped nuts
chopped leafy herbs
balsamic reduction
squeezes of lemon
sriracha
flaky sea salt or fresh pepper

Preheat the oven to 400 degrees F.

Remove the core from the cauliflower and chop it into rough florets. Place the florets into a 9 x 13 glass baking dish.

Chop the potatoes into pieces about half the size of the cauliflower florets and toss them into the baking dish as well.

Chop the onions into rough 1-2 inch pieces and toss them into the dish. It doesn’t matter if the layers stick to each other.

Remove the leaves from the rosemary sprig and chop/mince them up. Sprinkle the rosemary over the vegetables in the dish. Liberally salt the vegetables and season with pepper to taste. Add the oil and toss the vegetables until evenly coated with the oil, herb and seasoning.

Roast vegetables for about an hour, flipping and tossing them here and there with a metal spatula/spoon to promote even browning. When done, remove from the oven and squeeze the 1/3 lemon over the hot vegetables (I just drop the lemon into the warm pan when I’m done so that it can release some oil too). Using your metal spatula, toss the vegetables with the lemon juice, scraping the browned bits off the bottom.

Once the vegetables are cool enough for you to handle, start blending them in batches with the stock. Purée until smooth and pour into a big soup pot. Continue blending in batches until you’ve used up everything. Heat the large soup pot full of purée over medium heat until it boils. Add more stock or water to thin the soup out if necessary and adjust seasoning to taste. Serve hot with optional garnishes.

You might also like…

oregano roasted brassicas with maple + dijon dressing

Brassicas = mustard-y cabbages, brussels, broccoli, cauliflower etc goodness. This hearty winter salad is one of theView full post »

favourite lentil soup + just food

When I was going to culinary school, one of our instructors would frequently remind us that all of the fuss, theView full post »

warm potato salad + pumpernickel croutons

Let me just elaborate on the title of this post a bit: a warm yukon gold potato salad with creamy dijon and leekView full post »


share onfacebook pin topinterest email toa friend
  • Kathryn20/02/2013 - 5:28 am

    Oh I know that feeling all too well – when I’m feeling positive, I like to think that each of those kitchen failures is making me a better cook. In the darker moments, I feel like never turning the oven on again. I always find a need a killer recipe in that situation and this recipe really looks like one.ReplyCancel

  • Caitlin20/02/2013 - 7:43 am

    what a delicious, creamy soup! i, for one, am a huge lover of “peasant” type meals. and when roasted cauliflower is involved…i’m jumping all over it.ReplyCancel

  • Natasha20/02/2013 - 8:03 am

    I had a similar experience a few weeks ago. I think I made three different things in a week, all failures. I decided it wasn’t meant to be and took a break from trying to make it work. I guess I just needed to reset. I feel like I learn so much from the failures though, so I guess it’s ok to have them. And returning to something tried and true probably helps. This soup looks wonderful–warming and comforting.ReplyCancel

  • thelittleloaf20/02/2013 - 9:26 am

    I love that photo with the cauliflower and lemon – beautiful! As for mistakes, everyone makes them – I’ve had so many kitchen disasters but the positives always win through :-)ReplyCancel

  • Kierstan20/02/2013 - 9:34 am

    I am all about roasted + pureed soups like this one. I am going to have to add it in to my rotation.ReplyCancel

  • Michelle20/02/2013 - 10:35 am

    Gorgeous, lady. This (plus my new tea addiction) is exactly the kind of thing I need to get me through late February/early March. I feel like that is the time of Canadian winter you start questioning why you choose to live in this goddamn country, am I right? The rest of the time, it’s pretty great.ReplyCancel

  • Kate20/02/2013 - 11:12 am

    Every failure teaches us a little more about us, and about what we work with, eat, share and talk about to others. I never look at them as a bad thing.

    I love the photos of that soup, too. I love the textures against the creamy background. Whenever I’m faced with a smoothly pureed soup, I long for something in it to sink my teeth in to, to feel like I’m actually eating something as opposed to tasting and swallowing. My teeth like the workout, I think. But top a smooth soup with big chunks of extras, and I will dive in, spoon first, and will likely come up smiling. What a beautiful dish.ReplyCancel

  • Mariela Alvarez-Toro20/02/2013 - 11:29 am

    Looks delicious. Funny thing, I just posted about a cauliflower and leeks soup over at my blog. Check it out! And thanks for the beautiful imagery.
    http://tastyplan.com/post/43345016329/leek-and-cauliflower-soupReplyCancel

  • Leslie20/02/2013 - 12:14 pm

    I am so glad this calls for rosemary, it is exactly the sort of ingredient that can entice me to try a cauliflower soup. I can’t wait to make this for the weekend!

    And Then The Doorbell RangReplyCancel

  • Heather20/02/2013 - 12:30 pm

    I’m glad you finally settled on this soup, because it looks incredible.ReplyCancel

  • Suzanne @RollWithIt20/02/2013 - 1:04 pm

    This soup looks perfect for a cold day. I love the idea of rosemary – great idea!

    I had a week of baking disasters in my kitchen too – the gluten-free cake mix is killing me right now! Cannot get the right consistency. So instead I made come glazed carrots – and all was well in the world again.ReplyCancel

  • Michelle20/02/2013 - 1:39 pm

    This looks so warming and filling. With the terrible cold days we’ve been having in Boston I will definitely add this to the ever rotating list of soup recipes I’ve been living off of.ReplyCancel

  • Joanne20/02/2013 - 3:55 pm

    I love that you roasted the veggies for the soup…that must give it such a fabulous depth of flavor!ReplyCancel

  • Laura (Blogging Over Thyme)20/02/2013 - 5:28 pm

    Beautiful! And sounds so delicious, too. Cauliflower is one of my favorite vegetables to roast. And especially love all the exciting toppings and garnishes :)ReplyCancel

  • Alicia@ eco friendly homemaking20/02/2013 - 10:27 pm

    Oh this soup looks amazing!!ReplyCancel

  • Katrina @ Warm Vanilla Sugar20/02/2013 - 10:58 pm

    This looks so fabulous!ReplyCancel

  • Eileen20/02/2013 - 11:14 pm

    Hooray for creamy cauliflower soup! That rosemary looks so thick and green too. :)ReplyCancel

  • Shoba Shrinivasan21/02/2013 - 1:01 am

    Thats such a hearty warm filling soup.. Looks like its an easy fix as you throw everything including the rosemary in to the oven and then puree it…me Likes!!! Lovely clicks by the way<<< Did you use a macro lens? Great shots.

    ShobhaReplyCancel

  • Shira21/02/2013 - 1:18 am

    Simply beautiful Laura! The best way to win is with delicious soup – I’ve been enjoying roasted cauliflower in so many ways recently and happen to have 2 in the fridge that have begging me to make soup with them :) YUM!ReplyCancel

  • Yum! I absolutely LOVE roasted Cauliflower. I was just dreaming about something along these lines yesterday – what perfect timing for me!!ReplyCancel

  • Kathryne21/02/2013 - 2:54 pm

    Ohh, I get so frustrated when my surely “brilliant” recipe concepts disappoint in execution. You’re much more of a chef than I, so it’s heartening to hear it happens to the best. I wasn’t keen on cauliflower until I tried it roasted last year, and I wasn’t sure about cauliflower soup until my friend served it at girls’ night. Delicious! Your version sounds amazing, I’m a big fan of anything involving lemon and rosemary.ReplyCancel

  • la domestique21/02/2013 - 3:20 pm

    This morning I baked Heidi Swanson’s rye soda bread and have been dreaming of a soup like this one to garnish with crunchy croutons when this loaf nears its end. This looks perfect. We got a good snow last night, and it does feel oh so wintry here. Stay warm!ReplyCancel

  • […]  Roasted Cauliflower and Onion Soup – The First Mess […]ReplyCancel

  • Elizabeth22/02/2013 - 9:44 am

    Ahh, I so love the roast and blend method. I was making my own cauliflower soup this week when the oven broke. So I blanched and sauteed instead. My recipe really went off the rails when I added WAY too much bacon, so that instead of cauliflower soup, I have bacon soup. Anyway, kitchen failures keep things real, and I guess we learn from them? Here’s hoping And here’s to your gorgeous, bacon-free, cauliflower soup!ReplyCancel

  • Charul @ Tadka Masala23/02/2013 - 7:31 am

    Your pic made me drool, like literally! Yumm looking soup and so simple and easy to make. Roast and blend. I am sooo making it. :)ReplyCancel

  • Julia01/03/2013 - 2:41 pm

    WOW, this looks and sounds so delicious. Im having a real love affair with cauliflower at the moment – i cant get enough of it! I can’t wait to try it out myself.ReplyCancel

  • […] my return, I was catching up on some blog reading and stumbled upon this recipe on Laura’s blog. Before we go any further, I simply have to say that I have become quite smitten with this (new to […]ReplyCancel

  • hungryandfrozen04/03/2013 - 4:28 pm

    I admit I’m not the soupiest person – given the chance I’ll almost always choose something else on the menu. This sounds amazing though, and as the weather is getting colder I think I really will give it a try. Especially as it has so few ingredients and so little effort involved…also I hear you on the failing-at-recipes-blah feeling, so good when you get the confidence back though!ReplyCancel

  • hana07/03/2013 - 5:03 am

    these pictures are gorgeous. is it shot with film? and what kind of camera?ReplyCancel

    • Laura Wright07/03/2013 - 7:55 am

      Hi Hana! Thank you for your comment. I do shoot with a digital camera (A Canon 5D Mark II), but I process the images with Visual Supply Co’s digital film manipulation software. Very cool thing to play around with if you shoot digital and have Lightroom or some such program on your computer. Here’s their site: http://vsco.co/
      -LReplyCancel

  • Maria09/03/2013 - 1:05 pm

    Just made this soup and it’s GREAT! I left out the rosemary (not a fan) and I used chicken stock (all I had!) but it came out GREAT! I also added some garlic cloves to the roasting. You’re right about the lemon part, using it sparingly!ReplyCancel

  • Judith Heinemann14/03/2013 - 12:46 am

    I made this soup this evening and it is wonderfully delicious.
    Thank you so much for sharing the recipe. It will remain one of my favorite soups.
    Gratefully,
    JudithReplyCancel

  • […] ♚ I love roasted any veg soup, so this is definitely my sort of thing – Vegan Roasted Cauliflower Soup […]ReplyCancel

  • Amelia27/06/2013 - 6:36 am

    Hey there, in the same cruciferous boat I bought a collie on a whim and wanted a soup from it, I found your site and we made this one tonight! Deeelish and Amazing! (I am satisfied but still go back for spoonfulls hehe)
    To up the vegan lovin’ protein I added a tin of organic canellini beans (white ones) and also some garlic cloves and thyme. Brilliant, well done :) xxx AmeliaReplyCancel

  • TheBigBeef27/07/2013 - 5:58 pm

    Ive known alot of women that could not cook, this recipe is so simple even they could feel like a big winner!ReplyCancel

  • Michelle24/09/2013 - 3:06 pm

    That looks yummy! I’ll put this on my recipe list. Thank you!ReplyCancel

  • BrandyBora200025/09/2013 - 12:27 pm

    This was such a great soup! I made fried shallots as a topping.ReplyCancel

  • […] 2. Roasted Cauliflower and Creamy Onion Soup from The First Mess […]ReplyCancel

  • […] Letta e rifatta per il mio palato a partire da qui. […]ReplyCancel

  • […] Kelsey made a shaved cauliflower salad.  Jeanine made cauliflower steaks.  And both Maria and Laura made cauliflower soups. So here I was thinking I’d be the only person making a roasted […]ReplyCancel

  • sue26/10/2013 - 3:59 pm

    is this soup freezeable?ReplyCancel

  • Jooly07/11/2013 - 10:02 pm

    Luscious. My only add was about 1/2 cup of white wine as my thinning agent. My particular cauliflower was about the size of George Clooney’s space helmet in Gravity, so I named this batch after the recipe’s predominant herb and called it Rosemary Clooney Soup.ReplyCancel

  • michael15/11/2013 - 12:51 pm

    Hi Laura,
    Big fan of your recipes and your gorgeous blog, although this is my first post. It gives me a wonderful taste of my home and native land which I miss dearly since my move to the U.S. nearly 10 years ago. At any rate, any chance a sweet potato with light colored flesh (japanese yam) might sub for the yukon golds in this recipe? As much as I love potatoes, they just don’t love me back.ReplyCancel

    • Laura Wright15/11/2013 - 5:06 pm

      Hi Michael! Thanks for your kind note. I think a Japanese yam would work just fine here. It might not make for suuuuch a creamy/thick soup, but it’ll certainly get the job done. And the sweetness of it might be nice with the roasted onions/cauli.
      -LReplyCancel

  • Michael Phelan15/11/2013 - 9:42 pm

    Thanks very much for getting back to me, Laura. Made it tonight with the Japanese yam and it was lovely. a bit sweet for my taste so i’ll have to try a yukon gold the next time.ReplyCancel

  • Lena20/11/2013 - 4:41 am

    Looks amazing! How many people do you think this would serve? Also, as I am hoping to make this for Thanksgiving, do you think that it could be made ahead and hold up well in the fridge? Thanks for the great recipe!ReplyCancel

    • Laura Wright20/11/2013 - 9:08 am

      Hi Lena, If I remember right, I think this makes roughly two litres of soup. So 7-8 smaller servings I guess? This recipe holds up wonderfully in the fridge–I find it actually tastes better if it gets a day or so to hang out. Also, if you need to double the recipe and are worried about leftovers, it freezes incredibly well. Hope this helps!
      -LReplyCancel

  • Lena21/11/2013 - 11:37 pm

    Thanks for your help, Laura! Can’t wait to taste the soup on Thanksgiving. :)ReplyCancel

  • Senel Akarca07/02/2014 - 2:24 pm

    Roasted some garlic with this and it’s amazing! Served it with some pumpkin seeds and sourdough. Angelic.ReplyCancel

  • {Sunday’s Soup}17/02/2014 - 1:26 pm

    […] Original recipe found here. […]ReplyCancel

  • […] Lemons Cauliflower Pepperoni Pizza Casserole by Closet Cooking Pickled Cauliflower by RecipeGirl Roasted Cauliflower Soup by The First […]ReplyCancel

  • […] Roasted Cauliflower + Onion Soup from The First Mess […]ReplyCancel

  • Cindy08/08/2014 - 3:05 pm

    Hi Laura,

    What kind of vegetable stock did you use? Mine was tomato based which made it a bright orange and entirely masked the taste of the vegetables. The vegetables, though, mmmm, amazing.ReplyCancel

    • Laura Wright12/08/2014 - 8:50 am

      Hi Cindy,
      I almost always use a vegetable stock that has celery, carrots, onion (not red), leeks, thyme, parsley stems, peppercorns and sometimes parsnips if I have them. I usually make my own and it turns out pale yellow to golden almost always. When I specify vegetable broth/stock in my recipes, this is the kind I’m referring to. I never use cruciferous vegetables, leafy things or highly acidic vegetables (like tomatoes) for stocks as they change whatever soup I’m using them for too much. I’m guessing your vegetable stock had tomato pulp too? This would explain the colour change and weirdness in taste. Next time seek out a plainer one like I described and it will definitely turn out as pictured/taste better.
      -LReplyCancel

  • Ruth27/09/2014 - 12:56 am

    love the recipeReplyCancel

  • […] Roasted Cauliflower and Onion Soup […]ReplyCancel

  • […] Either way, the flavor is there. Roasted Cauliflower Soup with Sesame Kale Chips Adapted from The First Mess Serves […]ReplyCancel

  • Gloria Huerta01/12/2014 - 1:37 am

    We made this tonight … and it tasted like mashed potatoes … so I decided to sauté two stalks of leeks in vegan butter until transluscent, add about half a cup of yeast flakes, add roasted sweet corn (which I had on hand in the freezer), then I added the potato/cauliflower mixture to it and watered it down some; adjusted the taste by adding garlic salt ….ReplyCancel

  • Njemile15/12/2014 - 10:31 am

    I am searching for vegan recipes which are light on the carbs! Trying to achieve the creamy soup texture without potatoes OR calorie-laden nut mixtures.ReplyCancel

  • Njemile15/12/2014 - 11:40 am

    Okay, I just made the soup and the puree of roasted cauliflower with hint of light coconut milk did the trick. I got a nice and creamy base for my soup!ReplyCancel

    • Laura Wright15/12/2014 - 12:03 pm

      That’s great Njemille! Sometimes if I’m trying to make a soup creamy without extra heavy fats and overly excessive carbs, I use cooked white beans pureed into the mix as well.
      -LReplyCancel

  • […] Rosemary Cauliflower Soup Adapted from The First Mess Makes enough for 4-5 lunches, if served with a […]ReplyCancel

pin it!pin it!pin it!
“Just go with it!” has never been an expression that I’ve enjoyed hearing. It’s most definitely in my top 10-phrases-I-don’t-wanna-be-told-right-now list. I had a very specific plan for this pre-Valentine’s day post. The recipe was going to be delicious + wholesome (duh), but also adorably quaint in a not-too-try-hard sort of way. I ordered a crucial ingredient from Amazon. To avoid shipping costs I had the item sent to my man’s American postal box just a short drive away. Then there was a snow storm, which I’m sure a lot of you became very familiar with. I couldn’t get to there, that place with the thing that I needed (actually!). I had to toss my 110% laid out plan and… go with it. Bleh.

I had the loose idea for this winter vegetable stack thingy in my mind, so I went to work on it instead. And by “went to work on it” I mean: I raged. Like hard. I still hadn’t accepted that my tiny plans for my tiny website on the huge internet on this gigantic earth had gone awry. I slapped it all together, made a huge mess, enjoyed eating it in a hurried way, but then started wondering if this was the kind of thing that only I could enjoy (just adding to my ridiculous rage-pile, you know). Sometimes when Mark and I are thinking about going out to eat somewhere and he asks me what I feel like, I put my hands up and huff out “I just want a plate of vegetables!” (likely cranky from way too much sugar at that point). He’s usually good at sorting a tangible plan out of my ambiguous wishes for fibre and vitamins, making me realize that I’m being a huge pain, and eventually forging a way ahead. It takes two to make the meal-time satiation thing go right sometimes.

So if you’re like me and you enjoy just a bunch of vegetables for dinner/any meal, this could definitely be your thing. It’s pretty easy in a make-ahead sense too. Roast the veggie slices, make the lentils, blend the dressing, keep everything warm until you’re ready to serve, build, drizzle, garnish, voila! Fancy healthy-happy dinner time for you and the total babe in your life. To go along with your amorous or perhaps self-love motivated cooking adventures (the second one is more important), my friend Michelle made TWO music mixes for you to enjoy, one highlighting the glow-y, lightbulb-level-warm heart fullness of love, the other speaking more to some straight-up heartbreak. Click the picture at the bottom of the post for the two separate downloads!

All my kisses, hugs, songs + plates of vegetables,
Laura

pin it!pin it!pin it!pin it!

lemon rosemary winter vegetable stacks w/ lentils + creamy horseradish vinaigrette
serves: 2
notes: Do remember to cover the beets for two thirds of the cooking process. I’ve had beets shrivel up so horribly because I forgot to cover them while roasting. You can also make all of these components ahead of time and just re-warm them for serving, making meal time a little quicker and less harried.

vegetables:
2 sprigs of rosemary, leaves removed + chopped
juice of 1 lemon
3 tbsp grapeseed oil
1 small celery root, peeled
1 fat sweet potato, peeled
1 large beet, peeled
1 head of cauliflower, trimmed

lentils:
2 tsp grapeseed oil
1 shallot, diced fine
1/2 cup lentils (I used a mix of French + brown), rinsed
1 cup filtered water + extra
salt to taste

horseradish + maple vinaigrette:
1/4 cup apple cider vinegar
splash of filtered water
1 tsp dijon mustard
1.5 tbsp maple syrup
horseradish to taste (I used 2 heaped tsp of fresh grated horseradish root)
salt + pepper
heavy 1/3 cup grapeseed or olive oil

to serve:
black olives
very roughly chopped parsley (I keep it rough because I like it as a separate, leafy kind of component-not just a garnish kinda thing)

Preheat the oven to 400 degrees F. Line 2 medium-large baking sheets with parchment + 1 extra, smaller baking sheet. Set aside.

Combine the rosemary, lemon juice and oil in a small bowl. Set aside.

Slice the celery root + sweet potato about an inch thick across. You want to cut them so that you get a large cross section for stacking. Cut one little portion off of the bottom of each vegetable so that you have a flat and steady surface for the vegetable to rest on the cutting board. Proceed to make slices from there. Lay the celery root + sweet potato slices on one of the medium-large baking sheets. Brush both sides of all vegetables with the rosemary and lemon oil, season with salt and pepper, and slide baking sheet into the oven. These should take about 35-40 minutes to brown up and soften. Remove and set aside.

Slice the beets about 1/4-1/2 inch thick. Lay the slices on the smaller sheet. Brush with the lemon, rosemary and oil mixture, season with salt and pepper. Cover baking sheet with foil and place in the oven. Slide baking sheet into the oven. Roast for 20 minutes covered. Remove the foil and roast for another 10-15 minutes. Remove and set aside.

Slice the cauliflower into 1 inch thick cross sections with the core intact. Lay the slices on the last baking sheet and brush with the rosemary + lemon oil on both sides. Season with salt and pepper and slide into the oven. The cauliflower should take about 20-25 minutes, so make sure you prep this one last. Remove and set aside.

While the vegetables are roasting, start the lentils. Heat the 2 tsp grapeseed oil over medium heat. Add the diced shallots. Stir them around until they become translucent and soft, about 3 minutes. Add the rinsed lentils to the pan and stir them around in the oil and shallots. Add the water to the pan. bring lentils to a very faint simmer, like just a couple bubbles coming to the surface here and there. Cook until the lentils are soft with a tiny bit of bite intact, topping up the pot with more water as necessary, about 25-30 minutes. Season lentils with salt and stir in a glug of olive oil to keep the lentils individual.

Make the vinaigrette: Combine all of the vinaigrette ingredients in a blender and blend on medium-high until mixture is creamy and incorporated. Check for seasoning, adjust to your liking and set aside. I tend to like vinaigrettes on the more acidic side, so you may wish to add more oil.

To serve, divide the warm lentils among 2 dinner plates, pressing down on them with the back of a spoon to make a flat surface. Stack the roasted vegetables on top of the flattened lentils. Drizzle the whole thing with horseradish vinaigrette. Garnish with olives and chopped parsley. Serve warm.

Click the picture below for mixes!

pin it!

You might also like…

roasted tofu and kale with pine nuts + delicious surprises

Inspiration and big change is always floating around in the back of the mind, in the atmosphere, everywhere really.View full post »

roasted celery root + apple cider redux

I’m typically more into the salt-of-the-earth joys in life, but sometimes I like making something that feelsView full post »

beet, potato + avocado salad with horseradish vinaigrette

Any one of my friends will tell you that I’m pretty enamored with the whole Momofuku collective of restaurantsView full post »

share onfacebook pin topinterest email toa friend
  • Caitlin13/02/2013 - 8:01 am

    i’m not a fan of “just go with it” either. i feel like that is usually a recipe for disaster(for me). but this vegetable stack is proof that it can also work out for the best.

    i loved the part “i just want a plate of vegetables!” i am the same exact way ;)ReplyCancel

  • thelittleloaf13/02/2013 - 9:25 am

    I hate it when plans become out of your control – so frustrating! This looks like a pretty delicious dish to be holed up against the snow with. And hoping you’ll post your other recipe sometime soon anyway? :-)ReplyCancel

  • Ashlae13/02/2013 - 9:57 am

    I have to admit, when I “just go with it” things turn out in a disastrous form. Yours, however, turned out beautifully and I am l-o-v-i-n’ the shots, girl. Also loving these stacks and thinking I might be able to pull them off despite not being the greatest cook (ahem, I made sweet potato fries last night and burnt them – ’nuff said).ReplyCancel

  • Sunny13/02/2013 - 9:58 am

    That looks and sounds absolutely heavenly! Can’t wait to try it out myself!

    Sunny :)
    arcticgrub.comReplyCancel

  • Grace13/02/2013 - 10:17 am

    I’m learning how to “just go with it” but it hasn’t been without some hangry mini meltdowns or flinging my arms in the air in surrender. I often find myself eating roasted vegetables with hummus for dinner. This dish looks perfect!ReplyCancel

  • tara13/02/2013 - 10:17 am

    I know it’s such a funny thing to say, but how beautiful those lentils look! It’s amazing the difference mixing the brown + French make, in showing each off. Lovely.ReplyCancel

  • carey13/02/2013 - 12:09 pm

    Oh my god, I understand that “I just want a plate of vegetables!” crankiness all too well! I think (nope, I know) that I drive Johnny insane whenever we’re trying to agree on any sort of formal, respectable dinner, be it at a restaurant, take-out, or making something at home. (I harbor an unjustified level of resentment towards him for being an ex-vegetarian-turned-meat-enthusiast, while I’m an ex-vegetarian that still pretty much eats like one anyway. It feels like we’ll never understand each other!) (:

    So yeah, this is pretty much exactly what I want to eat, all the time. I love it.

    (We were lucky enough to only get an average snowfall from that storm — around 6–8 inches. I saw pictures a friend in Maine posted, and it looked like they had over 2 feet. Stupid snow!)ReplyCancel

  • Christine13/02/2013 - 1:19 pm

    This recipe sounds delicious, and your pictures are lovely! Even though it’s not what you had set out to make, I think you should still be pretty proud of it :)ReplyCancel

  • Joanne13/02/2013 - 1:48 pm

    I am not that great at just winging it in the kitchen, especially when I have my heart set on something! So I totally get it. And I always want a huge plate of veggies. ALWAYS. This stack looks marvelous to me.ReplyCancel

  • […] Dinner & 2 (!) V-Day mixes for your listening pleasure. […]ReplyCancel

  • Kathryn13/02/2013 - 3:16 pm

    I, for one, am glad that you decided to wing it. These flavours are pretty epic and the pictures? Breathtakingly gorgeous. You nailed this one.ReplyCancel

  • Eileen13/02/2013 - 3:39 pm

    This stack sounds like the perfect escape from the stodge of winter stews and root veg. I love the idea of basing the whole thing on a big bed of delicious lentils!ReplyCancel

  • sandra13/02/2013 - 4:29 pm

    what a lovely mess. so creative and full of fun flavors. i love it.ReplyCancel

  • Sonja13/02/2013 - 8:47 pm

    Girl, this is amazing! I would never have guessed that this was not your original idea. These photos are GORgeous. And may I ask, what was the original plan?ReplyCancel

  • Tiffany13/02/2013 - 9:08 pm

    I just found you and I am SO GLAD I did. Beautiful photography and great recipes! Love what you’ve got going on here.ReplyCancel

  • Sofia14/02/2013 - 12:55 am

    I’m totally with you on the plate full of vegetables, it’s what I crave most of the time. Gorgeous photos! Can’t wait to try this.ReplyCancel

  • Shira14/02/2013 - 1:02 am

    Super beautiful! Loving the stacked idea … and regardless of the first try (which I am sure was delicious) – you nailed it! YUM.ReplyCancel

  • Alexa14/02/2013 - 2:22 pm

    There is nothing more satisfying than vegetables! I’m def making this!ReplyCancel

  • Kathryne14/02/2013 - 5:43 pm

    I can totally imagine you raging hard in the kitchen, furiously chopping up those vegetables… It’s making me smile now! I don’t know exactly what you had in mind for Vday, but I think this recipe looks perfect. Seriously, Laura, those photos are magazine worthy.ReplyCancel

  • Ashley14/02/2013 - 5:50 pm

    This is beautiful! Love the stack idea. :)ReplyCancel

  • Laura (Blogging Over Thyme)14/02/2013 - 7:18 pm

    This is beautiful! I love the stack of vegetables. It looks incredibly hearty and yummy. And the photography is beautiful, as always.ReplyCancel

  • Manu15/02/2013 - 10:10 am

    wow this looks delicious!! cauliflower is so underrated!! i love your pictures too!ReplyCancel

  • […] been eating them every day, mostly in salads. I can’t wait to try them in Laura’s Lemon Rosemary Vegetable Stack with Lentils and Creamy Horseradish Vinaigrette, Marla’s Rustic Roasted Beet & Sweet Potato Salad, or Debi’s Baja Style Tofu Tacos […]ReplyCancel

  • sara forte15/02/2013 - 10:07 pm

    i feel you. I usually want the same thing, lots of tasty vegetables, but seems it nearly impossible to find that done creatively around here. Always easier to get what I want at home but so fun to go out. Beautiful plating, i love things stacked up. xoReplyCancel

  • Searchable Saturdays | V16/02/2013 - 9:06 am

    […]     […]ReplyCancel

  • Judie Keech17/02/2013 - 7:27 pm

    Made the roasted veggies today and wow is that good! Thank you!
    I did add one thing, roasted red peppers. Otherwise stuck to the recipe. I will definitely make this again!ReplyCancel

  • sarah18/02/2013 - 11:08 pm

    I’m pretty sure I’ve never put up my hands and exclaimed, “I just want a plate of vegetables!” But, as always, I come here and wish that I did say that frequently, and ate this delicious vegetable stack all weekend instead of chocolate heart cake. I think I need you for a neighbor. :)

    Beautiful photos!! as always. I just love those beets.ReplyCancel

  • Stephanie @ Girl Versus Dough18/02/2013 - 11:44 pm

    This. Is. Stunning. New reader here and I am definitely hooked!ReplyCancel

  • […] eggplant rollatini by thepassionateparsley.com Lemon rosemary vegetable stack with lentils and creamy horseradish vinaigrette by thefirstmess.com Chickpea tacos with guacamole by coffeeandquinoa.com Creamy zucchini, lemon and […]ReplyCancel

  • hugin20/02/2013 - 6:41 pm

    i was a little uncertain about this, ’cause i’m not the biggest fan of cauliflower, but in the end, it was so delicious, and the cauliflower was the best part! thank you so much for posting this, even if it wasn’t quite what you’d originally been set on! :)ReplyCancel

  • Top 10s - 80twenty22/02/2013 - 6:42 pm

    […] This past weekend we had a little dinner party where, to our great delight, we ate big, beautiful plates of veggies. […]ReplyCancel

  • […] Lemon Rosemary Vegetable Stack With Lentils. […]ReplyCancel

  • […] Running around the Indonesian supermarket, I was surprised to find a bunch of beets and cauliflower and an abundance of sweet potatoes.  Our host had an abundance of lentils, and so I prepared an adaptation of the following recipe from The First Mess. […]ReplyCancel

  • Becca @ Amuse Your Bouche03/08/2013 - 8:18 am

    WOW! This is stunning! Looks delicious :)ReplyCancel

  • Pami31/08/2013 - 4:53 am

    This is stunning and sounds delicious. As fall is right around the corner, this will definitely be on the menu soon. There are definitely times when you just need a big plate of vegetables!ReplyCancel

  • […] Lemon Rosemary Winter Vegetable Stacks with Lentils and creamy horseradish vinaigrette, via The First Mess […]ReplyCancel

  • cheri06/02/2014 - 6:54 pm

    What a great post and pics, love this recipe!ReplyCancel

  • […] 1|2|3|4|5|6 […]ReplyCancel

  • […] came across this recipe on The First Mess a few weeks ago when a friend of mine tweeted about the blog. Twenty minutes […]ReplyCancel

  • […] you could call this recipe The Leaning Tower of Excellence. The lentil foundation adds that extra punch of […]ReplyCancel

  • […] recipe inspired by The First Mess. […]ReplyCancel

  • gwen thompson15/11/2014 - 5:21 pm

    Looks so yummy, can’t wait to try.

    I love stacking veg, already do a sweet potato, red pepper and tomato on quinoa.ReplyCancel

  • […] 1. Lemon Rosemary Vegetable Stack with Lentils + Creamy Horseradish Vinaigrette […]ReplyCancel

  • […] 1. Lemon Rosemary Vegetable Stack with Lentils + Creamy Horseradish Vinaigrette […]ReplyCancel

  • Leah Rustad16/12/2014 - 2:05 am

    My family LOVED this recipe! They are not fans of horseradish, but the dressing came out quite mild, I actually added more, and they still enjoyed it. This recipe is so tasty, satisfying, and elegant looking, it’s a winner I will cook again. Thank you!ReplyCancel

  • Josianne30/01/2015 - 12:39 am

    What a tasty treat!
    Celery root (and winter veg in general) never tasted so good.
    It’s the second time in a week that I make this goodness :)
    Your recipes are making it easy to stay on the healthy track of life.
    Thank you!!!ReplyCancel