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Founded by Jeanine Donofrio and her husband Jack Mathews, the wildly popular food blog Love and Lemons features simple and healthy recipes using seasonal and local ingredients. What I like best about L+L is that most of the recipes are built around one or two beautiful pieces of produce, creating doable recipes that are full of color, flavor and creativity. The Love and Lemons Cookbook (to be released on March 29) is a reflection of the blog, giving us more than 100 (mostly) plant-based recipes that celebrate vegetables, fruit, legumes and pasta.

I have to say that as soon as I saw the cover of The Love and Lemons Cookbook several months ago online, I couldn’t wait to see what this book would look like inside. I mean, take a look below: how gorgeous and gorgeously designed is that!? The finished book itself definitely does not disappoint: there is a beautifully styled and shot photo to accompany every recipe in the book, plus some inspiring process shots and gorgeous captures of produce featured at the beginning of every one of its 26 chapters. From apples to zucchini and everything in between, the cookbook superbly celebrates each, followed by 4-5 recipes that use them in different and inspiring ways. It’s definitely vegetarian, but with tons of vegan and gluten-free options and suggestions for substitutions, the cookbook can be enjoyed by anyone who loves simple but flavorful and non-fussy food.

(photo directly above by Jack Mathews/Jeanine Donofrio, used with permission from the publisher)

I am looking forward to digging in and using more of this cookbook after trying the Roasted Cauliflower Tacos with Chipotle Cream first.  In this recipe, an entire head of cauliflower is cut into small florets and rubbed down with adobo chilis then baked to create a smoky, slightly spicy filling to spoon into a taco. Served with creamy avocado, clean and crisp cilantro and a rich, adobo-kissed sauce with a squirt of lime, everything is perfectly balanced flavor- and texture-wise, and hey look it’s also a visually stunning taco too! The sauce portion of the recipe originally calls for Greek yogurt and honey, but Jeanine offers a sunflower seed-based cheese in the book as a vegan option. I ended up using Kite Hill vegan plain yogurt and a touch of raw agave syrup alongside the rest of the sauce ingredients (see below), and it was fantastic.

Since I loved this recipe very much, I’m excited that the nice folks over at Avery & Penguin USA have not only kindly allowed me to share the full recipe here, but are also offering a free hardcover copy of The Love and Lemons Cookbook to one lucky reader through this post!

GIVEAWAY DETAILS!

To enter for a chance to win a copy, just leave a comment below that includes your favorite type of produce and the way you like to prepare it. On March 30, I’ll randomly pick a winner! Shipping is restricted to the US only. Good luck!

The winner of this giveaway is Lauren, congrats! Thanks to everyone who entered. 🙂

ROASTED CAULIFLOWER TACOS WITH CHIPOTLE CREAM

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• Author: jeanine donofrio
• Yield: 4 servings

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Description

Reprinted from The Love & Lemons Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Jeanine Donofrio

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Ingredients

• 1 medium head cauliflower, cut into small florets
• Extra-virgin olive oil, for drizzling
• 2 chipotle peppers from canned chipotles in adobo sauce
• 8 tortillas, warmed or grilled
• 1 medium avocado, sliced
• Cilantro
• 1 lime, sliced
• Sea salt and freshly ground black pepper

Chipotle Yogurt Sauce

• 7 ounces (200 g) full-fat Greek yogurt (ed note: I used Kite Hill brand plain yogurt)
• 1 chipotle pepper (from the can used above)
• 1 small garlic clove
• 1 teaspoon (5 mL) fresh lime juice, plus more to taste
• 1 teaspoon (5 mL) extra-virgin olive oil
• 1 teaspoon (5 mL) honey (ed note: I used raw agave syrup)
• Sea salt and freshly ground black pepper

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Instructions

1. Preheat the oven to 400°F (200°C).
2. Line a large baking sheet with parchment paper. Add the cauliflower and drizzle with olive oil and a pinch of salt and pepper. Toss to combine. Working over the baking sheet, use your hands to break up 2 chipotle peppers, along with some of the adobo sauce. Toss again to coat the cauliflower and roast for 25 to 30 minutes, or until golden brown.
3. Make the chipotle yogurt sauce: In a small food processor, combine the yogurt, chipotle pepper, garlic, lime juice, olive oil, honey, and a pinch of salt. Blend until smooth. Taste and adjust the seasoning, adding more salt, pepper, and lime juice as desired.
4. Fill each tortilla with a spoonful of sauce, the roasted cauliflower, and a slice of avocado. Serve with the cilantro and lime slices on the side.

VEGAN: Make the chipotle sauce with sun “cheese” (may be found on page 286 in the cookbook) and skip the honey | GLUTEN-FREE