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:
- Goodness. When prepared properly, vegetables are delicious. Vegetables do your body good. No one regrets eating vegetables.
- 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).
- 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.
- 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)
- Heat 2 tablespoons of the oil in a large skillet over a medium-high flame.
- Add the potatoes and cook, stirring occasionally, until they begin to brown and soften to al dente.
- Add the cauliflower and cook further, stirring occasionally, until the florets begin to brown, about 6 to 7 minutes.
- Clear a space in the center of the pan and add the garlic, pepper flakes and remaining oil.
- 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.
- Add tomatoes, cover, and cook until cauliflower is tender, but still offers some resistance, about 7-10 minutes.
- Add basil and season with salt to taste. Serve immediately and enjoy!