Tag: ginger

Fancy Pants Curried Cauliflower Steaks & Mash {Paleo, Vegan}

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.

Like cauliflower.

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.

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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 cauliflowerturmeric, 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!*

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Ingredients

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)

How to Make Cauliflower Steaks

How to Make Cauliflower Steaks (Directions Below!)

How to Make Cauliflower Mash

How to Make Cauliflower Mash (Directions Below!)

Directions

  1. Preheat oven to 425F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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!

Super Simple Curry Roasted Potatoes

For most of my life, I ate a pretty bland diet.

Sauces, spices, and condiments? No, thank you. I will have it “plain.”

“Plain” was safe, familiar, predictable.

My seasonings of choice were, “I Can’t Believe It’s Not Butter” spray, parmesan cheese, and black pepper…and maybe a pinch of oregano or basil every now and then. That was it.

As I’ve gotten more comfortable exploring new foods, I’ve been exposed to dozens of flavors and tastes that I never knew existed. Food used to be boring, but now it’s exciting and filled with variety!

One of the cuisines that I resisted eating until very recently was Indian food.

I did what I had done many times before and made up my mind that I didn’t like Indian food, even though I had never tried it. I made the assumption that all Indian food was spicy and the funky colors and strange-looking dishes were not appealing to me as a picky eater.

I had no idea what I was missing!

Though it likely started as a combination of ginger, turmeric and garlic, the origin of a signature Indian spice blend, curry, has been traced back thousands of years to the Indus Valley Civilization in modern-day India. Most likely rooted in the South Indian term for sauce (kari), British traders adopted the more familiar word curry to categorize these spice blends. It has evolved and been adopted by other cultures since then.

curry

Curry spice blends vary widely, depending on which region they’re from and based on people’s personal tastes, but some of the most common ingredients include turmeric, ginger, fenugreek, coriander, and cinnamon. Other varieties include cayenne pepper, cumin, mustard seed, and cardamom.

Many of these spices are highly anti-inflammatory, and many health experts agree that inflammation is at the core of a lot of disease and our struggles to lose weight. In addition, curry is full of warming spices, so it’s perfect for this cold weather we’ve been having.

After learning which spices were actually in curry (and realizing that I liked all of them), I’ve been on a huge curry kick, adding it to recipes to completely change the way they taste. You can find curry powder in the spice aisle at your grocery store. Bill and I are absolutely loving it!

We used the red potatoes and onions we got from our weekly delivery of produce and made curry roasted potatoes and onions. This recipe is so simple and delicious, it will become a staple at our house.

Curry Roasted Potatoes & Onions

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Ingredients

  • 2 pounds red potatoes, diced
  • 1 medium yellow onion, chopped
  • 4 cloves of garlic, minced
  • 2 teaspoons curry powder
  • 2 tablespoons coconut oil, melted
  • 3/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper

Directions

  1. Preheat oven to 400° F.
  2. Combine all ingredients in a medium bowl; toss to coat. Let stand, tossing occasionally, for 15 minutes so flavors can be absorbed.
  3. Arrange vegetables in a single layer on a large rimmed baking sheet (I used parchment paper, so they wouldn’t stick).
  4. Toss every 15 minutes for even browning and to prevent burning.
  5. Bake potatoes and onions until golden brown, 30–35 minutes.

Want to change it up? Try subbing in sweet potatoes or cauliflower florets instead of red potatoes!

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