Another colorful plate on the menu today: tilapia with Veracruz sauce, black rice, green beans, roasted cauliflower seasoned with turmeric and cumin. Finger licking good 😋.
My Veracruz sauce is a tomato sauce with onion, poblano pepper, garlic, capers, olives and herbs.
Cauliflower roasted 20 minutes at 425F.
Green beans blanched for 5 minutes, shocked in cold water then finished in olive oil (blanching and shocking preserves their beautiful color)
by cuisine-with-me
1 Comment
This looks great!!