Tag Archives: Cauliflower

Categories Cook Well Archive, Main Course, Mastermind Archive

Roasted Cauliflower Steaks with Crispy Chickpeas and Peanut Sauce

Roasted Cauliflower Steaks with Crispy Chickpeas and Peanut Sauce

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

Servings

3-4

Ingredients

For the Cauliflower
  • 1 cauliflower, cut into ¾ inch steaks
  • 1 tsp smoked paprika
  • 1 tsp curry powder
  • Salt and pepper to taste
  • 1-2 tbsp olive oil
For the Herb Peanut Sauce
  • ¼ cup smooth organic peanut butter
  • 2 tbsp of tahini
  • ¼ cup fresh basil or parsley
  • 1 clove garlic
  • Juice 1 lime
  • 1 tbsp maple syrup
  • ½ tsp cumin
  • Water as need to thin
  • 1 tbsp of olive oil
  • Salt, pepper
Chickpeas
  • 1 15 oz can of garbanzo beans (chickpeas)
  • Seasonings of choice (smoked paprika, curry powder)
  • 1 tbsp olive oil
  • Salt and pepper to taste
Barley
  • 1 cup of dried barley (or grain of choice such as quinoa)
  • 2-3 cups of vegetable or chicken broth (or water)
  • 1 tbsp olive oil
  • Salt and pepper to taste
Garnish
  • Toasted Pistachios

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.

To the second tray, add the chickpeas that have been drained and patted dry. Season with oil, spices, salt and pepper. Roast for about 15-20 minutes or until crispy and beginning to char. 

For the Barley

Cook the barley according to package instructions 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 barley and top it with a layer of sauce, followed by a cauliflower steak, chickpeas (and pistachios if you have). Spoon extra sauce on top and enjoy! 

Shopping List

Produce
  • 1 head of cauliflower
  • Fresh basil or parsley
  • 1 clove of garlic
  • 1 lime
Pantry Items
  • Barley (or grain of choice) ​
  • 1 15 oz can of garbanzo beans (chickpeas)
  • Tahini
  • Smooth organic peanut butter
  • Maple Syrup
  • Pistachios
  • Smoked paprika
  • Cumin
  • Curry powder
  • Olive oil
  • Salt and pepper

Equipment Needed

  • Food processor/blender
  • 2 sheet trays lined with parchment paper
  • Medium sized pot
  • Knife and cutting board

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    Categories Cook Well Archive, Main Course, Mastermind Archive

    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

    • 1 bag (12oz) of "riced" frozen cauliflower (or 2 bags for leftovers)
    • 1 garlic clove, minced
    • 1 lb bag of Brussels sprouts
    • 1 tbsp. of olive oil
    • 1⁄2 tsp garlic powder
    • 1 15 oz can of chickpeas, drained, with a mix of choice-I used chili powder, curry powder, and paprika
    • 1⁄4 cup parmesan
    • 1⁄4 cup goat cheese
    • Salt and pepper to taste
    For the Lemon Green Sauce
    • 2 cloves of garlic
    • 1 cup of fresh parsley (can also use fresh basil or a mix of the 2)
    • ¼ cup walnuts
    • 1-2 tsp honey
    • Juice of 1 lemon
    • ~1⁄4 cup olive oil
    • Salt & pepper to taste

    Equipment Needed

    • Two sheet trays lined with parchment paper
    • Food processor or blender
    • Medium sized pot
    • Knife/cutting board

    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

    Shopping List

    Produce
    • 3 garlic cloves
    • 1 lb bag of brussels sprouts
    • 1 lemon
    • 1 cup of fresh parsley (can also use fresh basil or a mix of the two)
    Canned
    • 1 15 oz can of garbanzo beans (chickpeas)
    Frozen
    • 1 bag (12oz) of "riced" frozen cauliflower (or 2 bags for leftovers)
    Dairy
    • 1⁄3 cup parmesan
    • 1⁄4 cup goat cheese
    • *if vegan substitute with kite hill vegan ricotta*
    Pantry Staples
    • Olive oil
    • Garlic powder
    • Honey (optional)
    • Nut of choice-walnuts, pine nuts, or cashews (also optional)
    • Salt & pepper

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      Categories Main Course, Mastermind Archive

      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

      • 1 package of soft flour tortillas- (I use the Siete almond flour)
      • 1 head of cauliflower
      • Curry powder/smoked paprika/chili powder
      • Olive oil, salt, pepper
      For the Slaw
      • 1 12oz bag of shredded slaw mix
      For the Dresssing
      • ¼ cup plain Greek yogurt
      • 2 tbsp olive oil
      • 1 tbsp maple syrup
      • Juice of 1 lemon
      • 1 clove garlic
      • ¼ cup loosely packed fresh parsley (can substitute with basil)
      • ½ tsp smoked paprika
      • Salt & pepper
      For the Avocado Crema
      • 1 ripe avocado
      • Juice of 1 lime
      • 1 clove of garlic
      • ¼ cup plain Greek yogurt
      • water/oil to thin (I used 2 tbsp each)
      • Salt and pepper to taste
      • 1 tsp hot sauce (optional)

      Equipment Needed

      • One sheet tray lined with parchment paper
      • Food processor or blender
      • Large bowl for slaw
      • Small bowl for the crema
      • Knife/cutting board

      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!

      Shopping List

      Produce
      • 1 head of cauliflower
      • Shredded slaw mix-I get the 12 oz bag from Whole Foods
      • 1 lemon
      • 1 lemon
      • 2 cloves of garlic
      • Fresh parsley (can substitute with basil)
      • 1 ripe avocado
      Packaged
      • 1 package of soft flour tortillas- (I use the Siete almond flour)
      Dairy
      • Plain Greek yogurt (1 individual size, divided)
      Pantry Staples
      • Olive oil
      • Maple syrup
      • *Smoked paprika-this gives the dish the classic "smokey taco" flavor. You can also use chipotle powder
      • Curry powder
      • Chili powder
      • Salt & pepper

      Contact Hannah

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        Holistic Cooking & Nutrition Counseling

        Are you ready to Get Started?

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        Categories Cook Well Archive, Main Course, Mastermind Archive

        Cauliflower Rice Bowls with Pesto, Artichokes, and Spicy Tempeh

        Cauliflower Rice Bowls with Pesto, Artichokes, and Spicy Tempeh

        Image: Rachel Hartley
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        Cauliflower Rice Bowls with Pesto, Artichokes, and Spicy Tempeh

        Servings

        3

        Ingredients

        • 1 bag of riced frozen cauliflower
        • 1 garlic clove, minced
        • 15 oz can of artichoke hearts
        • 1 cup of fresh spinach
        • salt, pepper to taste
        • 1/4 cup parmesan cheese
        • 1/4 cup store-bought pesto
        • 1 avocado
        • 1 package of tempeh
        • 1 tbsp soy sauce
        • 1 tbsp sriracha or hot sauce (optional)
        *Meal Prep Tip*
        • Double for you and your partner to have as lunches for the week
        *Kid Friendly Tip*
        • Put cauliflower rice into a cheese quesadilla
        • Option to replace the tempeh with a fried egg

        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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          Categories Cook Well Archive, Main Course

          Roasted Butternut Squash Tacos with Smokey Slaw and Avocado Crema

          Roasted Butternut Squash Tacos with Smokey Slaw and Avocado Crema

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

          Servings

          4

          Ingredients

          • 1 package of small soft flour tortillas
          • 1 butternut squash, diced
          • 1 15oz can of black beans
          • ½ tsp each curry powder/smoked paprika/chili powder
          • 1 tbsp olive oil
          • Salt & pepper
          For the Slaw
          • 1 12oz bag of shredded slaw mix
          For the Slaw Dressing
          • ¼ cup plain Greek yogurt
          • 2 tbsp olive oil
          • 1 tbsp maple syrup
          • Juice of 1 lemon
          • 1 clove garlic
          • ¼ cup loosely packed fresh parsley (can substitute with basil)
          • 1 tsp smoked paprika
          • Salt & pepper
          For the Avocado Crema
          • 1 ripe avocado
          • Juice of 1 lime
          • 1 clove of garlic
          • ¼ cup plain Greek yogurt
          • 1 tsp smoked paprika
          • Water/oil to thin (I used 2 tbsp each)
          • 1 tsp hot sauce (optional)
          • Salt & pepper

          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. 5 minutes before the squash is done, add the can of black beans to the sheet tray that have been drained, rinsed, and patted dry. Cook all together in the oven for 5 minutes. 

          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

          • 1 sheet tray lined with parchment paper
          • Food processor or blender
          • Large bowl for slaw
          • Small bowl for the crema
          • Knife/cutting board

          Shopping List

          Produce
          • 1 butternut squash *I'm totally buying the pre-cut one. I do NOT like chopping squash. Feel free to buy a whole squash if you want to peel, scoop out seeds, and dice* (can also substitute with 1 large sweet potato)
          • Shredded slaw mix-I get the 12 oz bag from Whole Foods
          • 1 lemon
          • 1 lime
          • 2 cloves of garlic
          • Fresh parsley (can substitute with basil)
          • 1 ripe avocado
          Dairy
          • Plain Greek yogurt, full fat (1 individual size, divided)
          Pantry Staples
          • Olive oil
          • Maple syrup
          • *SMOKED paprika-this gives the dish the classic "smokey taco" flavor. It is different from regular paprika. You can also use chipotle powder
          • Curry powder
          • Chili powder
          • Salt & pepper
          Packaged
          • 1 package of soft flour tortillas - (I use the Siete almond flour)
          • 1 15 oz can of black beans

          Contact Hannah

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            Holistic Cooking & Nutrition Counseling

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