Let’s talk cauliflower.
I’ve gotta simple recipe that you can whip up in no time.
I don’t really like cauliflower raw. It just doesn’t seem to have much flavor to me. Am I wrong?
It’s one of those veggies that is so much better when cooked.
But steaming these little florets just makes ‘em a bit too mushy for me.
I’d rather just roast n’ toast ‘em in my oven.
Even if it’s 75 degrees outside.
Yes, it’s been in the 70’s for 2 weeks here in NYC; hello springtime.
I love you, sunshine!
Anyway, back to my cauliflower. I’ve done the whole mashed cauliflower, blanched cauliflower thing, I’ve even created pretty white salads and spreads but I wanted to create something different and since it’s such a hearty veggie- I thought, why not chop ‘em up into florets and create a steak-like treat?
This cauliflower recipe is different from all my others.
It’s light and refreshing with a squeeze of lemon, a pinch of paprika and ground cashews for extra crunch.
And for some crazy reason, it’s all I’m craving now that these days are getting longer and spring has sprung.
I like to keep the seasonings light- so the cauliflower isn’t drenched. The end result is a super light, crisp veggie that pretty much pairs with anything.
I mean, who would’ve thought I’d want roasted veggies on a warm spring day?
But there’s a secret as to why I’m loving them.
And a secret to why they’re so refreshing when it’s 75 degrees and sunny outside my window.
Ready for my secret?
Make this recipe at night- after dinner. Roast up a head of cauliflower and store the florets n’ steak-like chunks in your fridge for the week ahead.
Talk about refreshing.
Just wait until you wake up tomorrow morning and see these pretty white clouds in your fridge.
They’ll be chilled and easy to pop into your mouth with some hummus and guacamole.
Done and done.
Simple and delish.
What foods are you craving this spring?
Spiced Paprika Cauliflower Steaks
Gluten-Free and Vegan
- 1 large head cauliflower
- 1 tsp. paprika
- 1/2 tsp. ground cumin
- 1 tsp. ground cinnamon
- 2 Tbsp. olive oil
- 2 Tbsp. freshly squeezed lemon juice
- 1/2 cup ground cashews
- 2 tsp. fennel seeds
- 1/4 tsp. sea salt
- 1/2 tsp freshly ground white pepper
- 1/4 cup fresh thyme, finely chopped
- Preheat oven to 375 degrees F.
- Line a baking pan with tin foil.
- Cut cauliflower into florets or steak-like slices. Place into the baking pan.
- In a small bowl, whisk together remaining ingredients. Drizzle over cauliflower.
- Roast for 25 minutes or until golden brown.
- Place into the fridge overnight in a glass bowl, covered.
- Enjoy at room temperature with guacamole and hummus.