Cauliflower Recipes of the Week, Spicy Lime Cauliflower Steaks, Sticky Peanut Cauliflower Wings, Roasted Cauliflower With Leeks and Tarragon

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SPICY LIME CAULIFLOWER STEAKS [VEGAN]

THIS RECIPE IS :

INGREDIENTS

FOR THE SPICY LIME CAULIFLOWER STEAKS:

  • 1 large head of cauliflower
  • 1/4 cup olive oil
  • 2 limes, zest and juice
  • 2 garlic cloves, finely grated
  • 1 teaspoon agave nectar
  • 2 tablespoons smoked paprika
  • 1 tablespoon cumin
  • 1 teaspoon salt
  •  1/4 cup finely chopped cilantro leaves
  • Lime wedges, to serve

FOR THE RAW VEGAN CHIMICHURRI:

  • 1/2 cup parsley leaves
  • 1/2 cup cilantro leaves
  • 3/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 3 garlic cloves
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

PREPARATION

  1. Start by washing and cutting the cauliflower into thick steaks, the remaining florets can be saved and used for another dish or juicing.
  2. Mix all ingredients, except the cilantro, in a small mixing bowl, brush the cauliflower steaks, and then use the remaining sauce in the pan.
  3. Fry the steaks in medium-high heat for 3-5 minutes on each side. The steaks are ready when the cauliflower steaks turn softer and have a nice golden color.
  4. Serve with some freshly squeezed lime and cilantro.
  5. To eat the steaks with some raw vegan chimichurri sauce, all you need to do is blend all the ingredients in a food processor and pulse for 15-20 seconds.

NOTES

Final cooking time will depend on how thick you cut the steaks and on the heat level. 
The original recipe of the cauliflower steak is adapted from The Kitchn.
The chimichurri recipe was adapted from Tastes Lovely.

AUTHOR & RECIPE DETAILS


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Natalie Yonan is a raw chef and recipe developer, she's the blogger behind Happy Health Blog. She combines her biggest passions of healthy foods and beauty by creating delicious, stunning, healthy and easy to make dishes that inspire people to bring more plant foods into their diets. She travels the world, experiments in the kitchen, and she's started her own raw dessert company and set up workshops to share her passion for food with the world.
 




























STICKY PEANUT CAULIFLOWER WINGS [VEGAN]

THIS RECIPE IS :

INGREDIENTS

  • 1 medium cauliflower
  • 1 tablespoon natural crunchy peanut butter
  • 2 teaspoons solid coconut oil
  • 1 tablespoon tamari or other soy sauce
  • Juice of 1/2 lime (reserve the other 1/2 for serving)
  • 1 teaspoon garam masala

PREPARATION

  1. Preheat the oven to 400°F.
  2. Cut the cauliflower into bite-size florets and combine in a baking tin or dish with the rest of the ingredients, ensuring each piece of cauliflower is nicely coated with the mixture.
  3. Spread out the cauliflower evenly, without overlapping too much.
  4. Cover with foil and place in the top of the oven for 15 minutes. If you use a larger cauliflower, this stage will take longer (or you’ll have more crunchy florets).
  5. Remove the foil, stir, and return to the oven uncovered for 10 minutes to give the edges a nice crisp.
  6. To serve, squeeze on a little more lime juice and season with black pepper.

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AUTHOR & RECIPE DETAILS


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Delicious, yet simple whole foods recipes that will make you feel like a pro chef. Laura Hemmington writes for a small publishing house in London and is the blogger and creator of The Whole Ingredient, where you can find delicious yet simple whole food recipes. When not in the kitchen or immersed in a notebook, she can be found seeking out nature and history across the capital, and in the vegan-friendly establishments that she finds along the way.
 



























ROASTED CAULIFLOWER WITH LEEKS AND TARRAGON [VEGAN, GLUTEN-FREE]

THIS RECIPE IS :

CALORIES

246

INGREDIENTS

  • 1 head cauliflower
  • 1 large leek
  • 2 celery stalks, cut at an angle
  • 3 garlic cloves
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup fresh chopped tarragon
  • Salt and pepper to taste
  • 1/4 cup vegetable broth

PREPARATION

  1. Preheat your oven to 375°F. Cut the cauliflower into florets and place on a baking sheet.
  2. Toss them with olive oil, salt, and pepper and bake them for about 25-30 minutes.
  3. Meanwhile, in a large pan, sauté the leeks and celery in about 2 tablespoons of olive oil just until tender (about 5 minutes).
  4. Add in the garlic and red peppers flakes and cook them until they’re fragrant.
  5. Add in vegetable broth and cook it all for about 2 more minutes.
  6. Turn heat off and toss in the cooked cauliflower and tarragon.

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AUTHOR & RECIPE DETAILS


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Deceptively easy desserts and globally-isnpired dinners that are wholesome, healthy, flavorful. Kristen Genton is the blogger behind Good Habits and Guilty Pleasures. Growing up overseas in 7 different countries has definitely shaped her taste buds to be anything but ordinary as she creates recipes that are wholesome, healthy, and flavorful. After switching careers to pursue her passion for food by attending culinary school, Kristen has taken the next step by deciding to live a plant based lifestyle and wants to share her creations with the world. Her goal is to show that vegans can have incredibly delicious and nutrient dense foods that both promote your good habits and satisfy your guilty pleasures!