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Recipe: How to Make an Infused Red, White and Blue Vegetable Medley

There are a few reasons why you should make this delicious cannabis-infused braised vegetable medley:

  1. Goodness. When prepared properly, vegetables are delicious. Vegetables do your body good. No one regrets eating vegetables.
  2. Hypoallergenics. With the wide-ranging and increasingly prevalent dietary requirements popping up, bare bones recipes are the key to crafting a dinner party that’s respectful towards everyone’s preferences. This recipe is vegan (meatless, dairy-free) and celiac-friendly (paleo, grain-free).
  3. Patriotism. White cauliflower, blue potatoes, and red cherry tomatoes are not only a quaintly balanced aesthetic and flavor combination, but an ode to the Land of the Free, should your allegiances oblige.
  4. Physiological health. Vegetables and cannabis are a one-two punch recipe for wellness.

Ready to show ’em what veggies are made of? We can hear the freedom bells already.

Recipe for a Cannabis-Infused Braised Vegetable Medley


  • 2 1/2 tablespoons olive oil, including 4 doses of cannabis-infused cooking oil (volume dependent upon oil potency)
  • 1 medium head cauliflower, cored, cut into 1-inch florets
  • 8 small purple potatoes, quartered
  • 1 can (14.5 ounce size) diced tomatoes
  • 3 cloves garlic, minced
  • 2 teaspoons minced fresh basil leaves or 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/4 teaspoon hot red pepper flakes
  • 1/4 teaspoon Old Bay seasoning (optional)


  1. Heat 2 tablespoons of the oil in a large skillet over a medium-high flame.
  2. Add the potatoes and cook, stirring occasionally, until they begin to brown and soften to al dente.
  3. Add the cauliflower and cook further, stirring occasionally, until the florets begin to brown, about 6 to 7 minutes.
  4. Clear a space in the center of the pan and add the garlic, pepper flakes and remaining oil.
  5. Mash and stir the garlic mixture in the center of the pan until it becomes fragrant, about 1 minute. Stir the garlic mixture into the cauliflower and cook an additional minute.
  6. Add tomatoes, cover, and cook until cauliflower is tender, but still offers some resistance, about 7-10 minutes.
  7. Add basil and season with salt to taste. Serve immediately and enjoy!
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Kayla Williams

Kayla is a writer with an emphasis in holistic health, bioengineering, and nutrition/dietetics.

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