Ashley Madden, B.Sc.(Pharm), ACPR, CHNC
Ashley is a full time food lover and self professed health nut. She’s also a pharmacist, holistic nutritionist, graduate from the Natural Gourmet Institute and healthy food blogger. Ashley is adamant that health starts in the kitchen. She specializes in plant based, gluten free and oil free recipes, which you can find on her blog Rise Shine Cook. Her work has been published on Mind Body Green, One Green Planet and Healthline as well as in Vegan Lifestyle Magazine and Thrive Magazine. Ashley works with individual clients, does private and group cooking classes and educates others on the power of a healthy, plant based diet and lifestyle.



Comments (4)
The flavor is delicious. I had fleurettes and sliced a yellow squash and zucchini. I made the sauce as directed and coated the sliced veggies and cauliflower, roasted it, and YUM.
Incredibly tasty!
Now a firm favourite throughout the household.
Note that cooking times may vary due to the size of the cauliflower. I slow cooked mine (150°c) for about a hour and a half then followed the instructions from the re-basting.
The cooking time needs to be increased. The califower was not cooked well enough
I like the overall presentation and being able to slice the cauliflower in wedges. The parsley didn’t do much for me, so I need to find a different herb to cut the mustard taste. I’d like to make the sesame seeds stick a bit more to the baste. I’m wondering how I can do that.