Whole cauli, it is everywhere. Cauliflower steak, cauliflower nuggets, cauliflower rice, cauliflower smoothies, this cruciferous starch substitute is in vogue.
Cauliflower used to be the food of the bland dinner table. As a kid, I would have steamed cauliflower at my grandmother Marjorie’s, along with lean ground beef and white rice. Marjorie was amazing, but a seasoned cook she was not. Fast forward to today, I actually love steamed cauliflower, but with touches of bright flavor in the form of drizzles, nuts and herbs.
In 2018, cauliflower has taken center stage. A vegetable with a low price point in the store and a high price point on restaurant menus.
What’s more? When dining out, some whole cauliflower is ultra clean, and at other times the a whole head braised in wine or brown butter. Both are delicious depending on your Clean Enough objectives. Eating faux clean is a myth I would love to be busted. Enjoy your treats with awareness!
On to the cauliflower. This is a simple dish to make at home. A bit of time is required, so pop the cauliflower in the over when you get home and are unwinding or while you watch the sunset. Piling this cauliflower with fresh herbs, nuts and serving it drizzle with a pungent tahini sauce will make it memorable.
1 each Whole Cauliflower (White, Purple, Orange)
1/2 cup Basil Leaves
1/2 cup Mint Leaves
1/4 cup Sliced Almonds or Pistachios
1/4 cup Tahini Paste
1 tablespoon Grated Ginger
1/4 tsp Salt and Pepper
1/2 tsp Turmeric
2 Tbsp Apple Cider VInegar
optional: Spicy Extra Virgin Olive Oil.
1. Preheat oven to 325F.
2. Trim green leaves from the cauliflower and wrap in aluminum foil.
3. Place the cauliflower on a sheet tray in the oven for one hour. This allows the cauliflower to steam.
4. Remove the cauliflower from the oven and preheat the broiler.
5. Place the cauliflower unwrapped on the sheet tray and broil for 10 minutes.
6. While the cauliflower is broiling, chop the basil leaves and the mint leaves together.
7. Mix the herbs with sliced almonds or chopped pistachios.
8. To make the dressing, combine the zest and juice of 1/2 of the lemon with the tahini, ginger, turmeric, salt, pepper and apple cider vinegar. Whisk to combine and add water to thin until it is a sauce that you can drizzle.
9. Remove the cauliflower from the oven and place on a serving plate. Drizzle with extra virgin olive oil if desired.
10. Immediately squeeze the juice of the remaining half lemon over the cauliflower.
11. Drizzle half of the tahini sauce over the cauliflower to act as glue and pile on the herb and nut mixture.
12. Serve with a steak knife and the remaining tahini drizzle.
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