When it comes to eating well, one of the key things we’re told to do is “eat the rainbow” and include a variety of brightly colored foods in our diet.
I totally agree, but the unfortunate part is that advice leaves out foods that are well…white and colorless.
Cauliflower doesn’t get nearly as much love as its green buddy broccoli, but it should!
It’s just one of the many health-boosting, inflammation-fighting, detoxifying foods in this recipe.
I was inspired to come up with this dish when I was doing an assignment focused on anti-inflammatory foods for the Culinary Nutrition program I finished this winter.
If we can reduce inflammation, we set ourselves up to feel better, look more alive, prevent disease and even get to a healthier weight. Dr. Mark Hyman has written extensively about inflammation and how to reduce it. Click here to learn more about it from him.
For this dish, I wanted to use as many anti-inflammatory foods as possible, including cauliflower, turmeric, ginger and garlic.
- Cauliflower, a cruciferous vegetable, contains the antioxidant sulforaphane, which is known for its powerful anti-inflammatory and anti-cancer properties. Here’s my first post about cauliflower and the rest of its amazing health benefits.
- Turmeric contains over two dozen anti-inflammatory compounds with curcumin being the most potent.
- Ginger extract regulates pathways that halt the activation of genes involved in the inflammatory response.
- Allium vegetables like garlic contain sulfur compounds that prevent inflammation in the body.
This recipe puts a creative spin on “steak and potatoes” by using cauliflower “steaks” and “mash.”
I was inspired to share this recipe that puts a vegan-friendly spin on a specialty dish just like the crew at the Wynn Las Vegas. New York Times Bestselling author of The Conscious Cook and vegan chef Tal Ronnen creates vegan and vegetarian menus for every restaurant at the Wynn, and I hope to have the chance to try his food firsthand one day. Since not everyone (myself included!) can make it to Vegas for a fancy meal, making a dish like this one is the second best option!
**Don’t let the ingredient list intimidate you (it’s mostly spices!). Also, I was VERY thorough on the directions and have included step-by-step pictures of the process below to help you visualize how it works. Give it a shot!*
1 small head garlic
1 teaspoon coconut oil or extra virgin olive oil
1 large head cauliflower
Sea salt and black pepper
3 tablespoons coconut oil or extra virgin olive oil
1 teaspoon ginger root
2 cloves garlic, minced
1 teaspoon ground cumin
1⁄2 teaspoon ground turmeric
1⁄2 teaspoon ground coriander
1⁄4 teaspoon red pepper flakes
2 tablespoons extra virgin olive oil
1⁄2 teaspoon sea salt
1/3 cup reserved water from steamer
Black pepper, to taste
Juice from 1 lemon
1⁄4 cup pine nuts, lightly toasted
Small handful of parsley, chopped
Step-by-Step How To Photos (Written Directions Below)
- Preheat oven to 425F.
- Peel and discard the papery outer layers of the head of garlic. Using a sharp knife, cut 1/4 inch from the top of cloves, exposing the individual cloves of garlic. Pour 1 teaspoon of oil on top and tightly wrap the head of garlic in foil or parchment paper. Place directly in oven, and roast for 30 minutes or until soft to the touch.
- While the garlic is roasting, remove the leaves and trim the stem end of the cauliflower, leaving the core intact. Using a large knife, cut the cauliflower from top to bottom into two 1-inch-thick steaks. Season each steak with salt and pepper on both sides. Set aside loose florets for the cauliflower mash.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sear the cauliflower steaks until golden brown, about 4 minutes per side. Transfer steaks to parchment-lined baking sheet.
- Whisk together the remaining 2 tablespoons of oil, ginger, garlic, cumin, turmeric, coriander, and red pepper flakes. Brush the mixture onto both sides of the cauliflower steaks. Roast steaks in oven, about 15 minutes.
- While the steaks and garlic are roasting, put the loose cauliflower florets in a steamer basket over 1-2 inches of water in a pot. Cover and steam until cauliflower softens (about 10-12 minutes). You should be able to stick a fork through it easily. Set aside 1/3 cup of the steam water.
- Put steamed cauliflower in a food processor and add 1⁄2 of the head of roasted garlic (squeeze each clove out by pushing on the bottom of each one after you’ve let it cool). Add olive oil, sea salt, black pepper and reserved cooking water to the food processor. Pulse until smooth. Taste, and add more garlic if you prefer.
- Remove cauliflower steaks and garlic from oven. Place half the cauliflower mash on each plate, top with a cauliflower steak, and then squeeze lemon juice over each steak. Sprinkle toasted pine nuts and chopped parsley over each steak, and ENJOY!
Your roasted cauliflower looks delicious! I love garlic and that’s a good combination. I’ve tried mashed cauliflower before and it wasn’t for me, I think it was the texture (just a personal preference). Thanks for the recipe!
Thanks, Kayla! The mashed cauliflower can be tricky, but following this process works for me. Some people find they like it better when they cook it along with some millet. Try the mashed topping for this shepherd’s pie – it’s SOOO good! http://www.meghantelpner.com/blog/meat-and-potato-free-shepherds-pie/
This was amazing! The “steaks” were fantastic—we used a cast iron skillet which made them a little burnt/crispy, we are both a fan of that flavor. I wish I bought 2 heads of cauliflower, it was that good. Do you recommend roasting the pine nuts, or when should they be added? At the end we just sprinkled a few on the plate. I think the roasted garlic and fresh ginger root made a huge difference. We were glad to finally use the turmeric I bought –back when I shopped for your list of pantry essentials! The flavors were all great, my husband and I both loved just devoured it. I know you are not into calorie counting, but this has to be one of the lowest calorie meals. Thanks for expanding our dinner menu yet again!
Pam thanks you so much for taking time to leave feedback! I’m glad the recipe turned out so well for you and your husband, and I LOVE your idea to cook it in the cast iron. We will try that the next time 🙂 I just toast the pine nuts lightly in a pan or in the toaster oven at a low heat and then sprinkle them on top at the end. They burn quickly, so you just have to watch them carefully or put the heat on really low. Hope that helps!