Rachel Riggs was a specialty food shop owner when her life was upended by illness, forcing her to completely reinvent herself and her relationship with food. Her debut cookbook, In Good Health, was written from her bed, after discovering she could no longer tolerate many of the foods she had built her life and career around. It wasn’t a lifestyle choice, it was a survival strategy. But along the way, something unexpected happened: she became deeply passionate about this new way of eating; one rooted in health and resilience. In Good Health is the cookbook she wishes she’d had when she overhauled her own diet – equal parts restraint and abundance. Every recipe is intentional: Short ingredient lists, manageable prep. Bright, unfussy, seasonal cooking with California sensibilities, no gimmicks, no fads, just modern, fresh, timeless food. These are nutrient-dense recipes that quietly skip inflammatory ingredients like gluten, dairy, refined sugar, and nightshades, without announcing it or relying on faux versions. The baked goods feel homey and deeply satisfying, supporting how we want to feel today. Think: everyday cakes whisked in one bowl, made with almond flour and maple syrup for better blood sugar and satiety. They’re inclusive by design because even if you don’t have dietary restrictions, someone at your table probably does. We’re sharing a few easy favorites over the next few weeks that prove: healthy and delicious can absolutely coexist.

Tahini-Charred Cauliflower with Dates + Mint

SERVES 4

INGREDIENTS

Sauce

1/3 cup (80 g) well-stirred tahini

1 large garlic clove, grated

1/4 teaspoon Aleppo pepper (optional; see Note)

3/4 teaspoon pink salt

Cauliflower

1 large head of cauliflower, cut into small florets

1 lemon

Handful of mint leaves, torn in half

Handful of dill, torn into smaller bits

4 Medjool dates, pitted and chopped (see Note)

Maldon flake salt, for sprinkling

METHOD

Sauce Combine all sauce ingredients in a small bowl and mix well. This can be made in advance so the flavours have a chance to mingle, but don’t refrigerate because it needs to be pourable.

Cauliflower Position a rack in the top third of your oven. Preheat oven to 500°F. Line a rimmed baking sheet with parchment paper.

Place cauliflower florets in a large mixing bowl, then drizzle with tahini sauce. Using a rubber spatula, toss for 3 minutes, scraping from the bottom and turning the bowl, until it’s all well coated. Place florets on the prepared baking sheet, spreading them out with as much space as possible. Bake for 20 minutes, until charred and tender but not mushy. Remove from the oven and let the cauliflower cool for 5 minutes. Transfer it to a platter.

Using a Microplane, grate a dusting of lemon zest over cauliflower. Cut lemon in half, then add a light squeeze of juice. Top with mint, dill, and dates. Sprinkle with flake salt. Serve warm or at room temperature.

NOTES
If you are avoiding nightshades, omit the Aleppo pepper. Choose the drier, firmer dates from the package to use here, as they are less likely to stick together once chopped.

Excerpted from In Good Health: Uncomplicated, Allergen-Aware Recipes for a Nourished Life © 2025 by Rachel Riggs. Reproduced with the permission of Figure 1 Publishing. Photography by Colin Price and styled by Marian Cooper Cairns.