Tag Archives: Cauliflower

Winter Cauliflower Rice Bowls with Green Herb Sauce

Week 6 Live Class Information

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Winter Cauliflower Rice Bowls with Green Herb Sauce

Servings

3

Ingredients

For the Lemon Green Sauce

Equipment Needed

Instructions

Preheat the oven to 425 degrees Fahrenheit

Line two sheet trays with parchment paper. Trim the ends of the brussels sprouts and cut in half or in quarters depending on the size. Add to the sheet tray and drizzle with olive oil, garlic powder, salt, and pepper. Bake for about 35 minutes, flipping halfway through, until tender, slightly browned, and beginning to char on the edges.

To the other tray, add chickpeas that have been drained, rinsed, and patted dry. Drizzle chickpeas with olive oil, spices, salt, and pepper. Bake for about 25 minutes, or until crispy, shaking the tray once halfway through.

For the Parsley Sauce

In a food processor, combine all the ingredients for the parsley sauce. *I add an ice cube to emulsify the mixture and solidify the chlorophyll*

If the mixture looks too thick you can add more olive oil. Taste for seasoning and add more salt/pepper or honey if need be.

For the “Rice Bowl”

Heat a medium-sized pot over medium heat and add frozen cauliflower rice with a splash of liquid such as water or vegetable broth. Sauté until the cauliflower has thawed and softened slightly (about 5-7 minutes). Add in the garlic clove, roasted Brussels, chickpeas, spinach, and

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Winter Tacos-Roasted Cauliflower with Smokey Greek Yogurt Slaw and Avocado Crema

Week 6 Live Class Information

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Winter Tacos-Roasted Cauliflower with Smokey Greek Yogurt Slaw and Avocado Crema

Servings

4

Ingredients

For the Slaw
For the Dresssing
For the Avocado Crema

Equipment Needed

Instructions

Preheat the oven to 425 degrees. Line one sheet tray with parchment paper. Cut the cauliflower into small florets and place with on the sheet tray. Season with oil and spice and roast for 25-30 minutes until they are fork-tender and beginning to char.

For the Slaw

Combine all the dressing ingredients into a food processor or blender and blend until smooth. Taste for seasoning then toss in a large bowl with the other slaw ingredients & toss.

For the Crema

Add all the ingredients into the blender and blend until smooth. If the mix is too thick you can add a little water to thin. Taste for seasoning.

To Assemble

On your tortilla, layer the slaw, roasted cauliflower, and top with avocado crema Enjoy!

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Cauliflower Rice Bowls with Pesto, Artichokes, and Spicy Tempeh

Cauliflower Rice Bowls with Pesto, Artichokes, and Spicy Tempeh

Cauliflower Rice Bowls with Pesto, Artichokes, and Spicy Tempeh

Servings

3

Ingredients

*Meal Prep Tip*
*Kid Friendly Tip*

Instructions

Preheat the oven to 425 degrees. Line a sheet tray with parchment paper. Cut the block of tempeh into 1-inch cubes and place it on the parchment paper. Toss with the soy sauce and siracha (option to omit the sriracha if you don’t like spice) and bake for 10 minutes until crispy.

In a medium-sized pot, add the cauliflower rice with a splash of liquid (water or chicken broth). Cover with a lid and cook on medium-high heat for about 5 minutes until the cauliflower rice has thawed and the liquid has evaporated.

Drain and quarter the artichoke hearts. Add the spinach, quartered artichokes, and minced garlic to the pot with thawed cauliflower. Cook for a minute then add the pesto, parmesan, salt & pepper. Stir to combine and taste for seasoning! Garnish with sliced avocado and tempeh.

*If I have any leftovers in the fridge such as sweet potatoes, asparagus, roasted zucchini (literally anything) I like to add this to the cauliflower rice to use it up*

*I divide the cauliflower rice into 3 Tupperware and top evenly with the tempeh. This is perfect for lunch reheated!

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Winter Tacos! Roasted Butternut Squash Tacos with Smokey Slaw and Avocado Crema

Week 4 Live Class Information

Image: My Intuitive Health
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Winter Tacos! Roasted Butternut Squash Tacos with Smokey Slaw and Avocado Crema

Servings

4

Ingredients

For the Slaw
For the Slaw Dressing
For the Avocado Crema

Instructions

For the Butternut Squash

Preheat the oven to 425 degrees. Line one sheet tray with parchment paper. Peel the butternut squash, scoop out the seeds, and, cut the squash into 1-inch cubes. Place on the sheet tray and season with oil and spices of your choice (I like to use a mix of smoked paprika, chili powder, and curry powder). Bake for 40-45 minutes on the bottom rack, or until crispy, tender, and beginning to char.

For the Slaw

Combine all the dressing ingredients into a food processor or blender and blend until smooth. Taste for seasoning then toss in a large bowl with the slaw. 

For the Crema

Add all the ingredients into the blender and blend until smooth. If the mix is too thick you can add a little water to thin. Taste for seasoning.

To Assemble

On your tortilla layer the slaw, then roasted squash, and top with avocado Crema. Enjoy!

Equipment Needed

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Roasted Cauliflower Steaks with Crispy Chickpeas and Herb Tahini Sauce

Week 3 Live Class Information

Image: My Intuitive Health
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Roasted Cauliflower Steaks with Crispy Chickpeas and Herb Tahini Sauce

Servings

3-4

Ingredients

For the Cauliflower
For the Herb Tahini Sauce
For the Chickpeas
Quinoa
Optional Garnish

Instructions

Preheat the oven to 400 degrees. Cut the cauliflower steaks into 3/4 inch and place on a sheet tray lined with parchment paper. Season with oil and spice. Bake for 25 minutes in a 400 degree oven, then flip, and bake for another 10 min.

For the Chickpeas

Drain and rinse the can of chickpeas. Pat dry and then line onto the sheet tray. Season with spices and oil. Toss with your hands and bake for about 25 minutes until crispy.

For the Quinoa

Cook the quinoa according to package instructions. Cook 1 cup of quinoa to 2 cups of liquid in a medium pot over medium high heat. Bring the mixture to a boil and then reduce to a simmer and cover to cook for 15 minutes, or until all the liquid has been absorbed. Season with salt, pepper, and a dash of olive oil. 

For the Sauce

Add all the ingredients to a food processor and blend until smooth. Taste for seasoning and adjust.

To Assemble

On a serving plate, spoon some quinoa and top it with a layer of sauce, followed by a cauliflower steak, crispy chickpeas (and pistachios if you have). Spoon extra sauce on top and enjoy! 

Equipment Needed

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