Jeez Louise I’m EXHAUSTED. I want to blame something planetary or cosmic that is out of my control because I sure feel beat. This really comes with the territory of hosting events, workshops and wellness fairs. I’m having fun and I feel my purpose and passion shining through every single time I do them. I even got people to try kale for the first time yesterday at my cooking demo at the Union Square Farmer’s Market. So all in all, it’s truly worth it.
I’m the type of person that when I’m tired, I will miss meals. Not intentionally, I mean HELLO I love food. But I have moments when I just really want to relax, do nothing and I forget that I need to eat because I am THAT tired.
But there are just some meals that I get off my a** for. And this was one of them. I had NEVER made a cauliflower steak until last week and that baby was orgasmic as hell. Ever eat something healthy and think, there is NO WAY this is good for me. Well, better believe it boo, it’s so dang good you will be licking your fingers. My honey was sad when we finished these “steaks” and that says a lot about this dish coming from a meat-eater.
Without further ado, two recipes for you 😉
Cilantro Cauliflower Steak
Generously serves 2
What You Need:
- 1 large head of cauliflower
- 1 cup of cilantro, roughly chopped
- 1 teaspoon of ginger (grated or you can use ginger paste)
- 1 clove of garlic, smashed and minced
- 1 tablespoon of shoyu (or tamari)
- 1 tablespoon of extra virgin olive oil
- 1 teaspoon of black sesame seeds (feel free to swap with white or whatever you have on hand)
- Sea salt, black pepper
How You Make It:
- Preheat your oven to 400 degrees F.
- Prepare your cauliflower. Remove the leaves and base of the cauliflower. Slice into 1/2″ thick steaks. Note: If you have little florets, no worries. You can use them anyway!
- Season cauliflower with sea salt and black pepper and gently place on a baking sheet.
- Bake for 15 minutes, gently flip over and remove from the oven.
- Quickly whisk together your sauce and pour over the cauliflower.
- Bake for an additional 10-15 minutes.
- Enjoy with a lip-smacking soba noodle salad 😉
HELPFUL HINT: If you have any sauce leftover, you can use to roast some earthy mixed mushrooms and toss in your soba noodle salad. It adds some protein and even an added layer of flavor to your dish!
Lip-Smacking Soba Noodle Salad
Makes 4 Servings
What You Need:
For the salad
- 1 box (or bag) of buckwheat soba noodles, cooked according to package instructions and rinsed with cold water
- 1 cup (or approximately 4-6 stalks) of raw asparagus, sliced thinly
- 1/2 cup thinly sliced red bell pepper
- 1 cup mixed slaw (carrot, napa and red cabbage)
- 1 cup roasted mushrooms (roast with same sauce as cauliflower steaks for 10 minutes, let cool)
- 1/2 cup cilantro, roughly chopped
For the dressing
- 1 tablespoon grade b maple syrup
- 1 tablespoon balsamic vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon shoyu
- 1 teaspoon freshly grated ginger (or ginger paste)
- 1/2 teaspoon black sesame seeds (or gomasio)
How You Make It:
- In a large bowl combine salad ingredients and set aside.
- Whisk ingredients for the dressing and pour over the salad mixture. Let sit for at least 5 minutes for optimal flavor.
- Enjoy with a smile and your delicious cauliflower steak.
Now how’s that for a yummy dinner idea?
Have you ever had a cauliflower steak before?
I’d love to hear from you!
Peace, love and no beef!