Here’s how to transform a vegetable into a show-stopping main dish. Slabs of cauliflower are blasted in the oven for a roasty, caramelized flavour, then placed on a bed of garlicky cauliflower purée. The high amount of pectin—the compound that thickens jams—gives cooked and blended cauliflower its velvety texture.
1/2 cup (125 mL) raw cashews
1 garlic bulb
2 heads of cauliflower
1 tsp (5 mL) extra-virgin olive oil or camelina oil, divided
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) smoked paprika
1/2 tsp (2 mL) salt, divided
1/2 tsp (2 mL) black pepper, divided
1/2 cup (125 mL) oil-packed sun-dried tomatoes, chopped
1/2 cup (125 mL) chopped flat-leaf parsley
3 Tbsp (45 mL) pine nuts, preferably toasted
1 Tbsp (15 mL) lemon juice
3 Tbsp (45 mL) extra-virgin olive oil or camelina oil
1 tsp (5 mL) lemon zest
1/4 tsp (1 mL) nutmeg
Place cashews in bowl, cover with water, and soak for at least 2 hours.
Preheat oven to 400 F (200 C). Slice off 1/4 in (0.6 cm) from top of garlic bulb so that most of the cloves are exposed. Place garlic on piece of parchment paper and drizzle with a touch of oil. Wrap tightly and bake for 30 minutes.
Raise oven temperature to 425 F (220 C). Remove any outer leaves from cauliflower heads, but leave stems intact. Place cauliflower heads on cutting board, stem side down. Using large chef’s knife, cut into 1/2 to 3/4 in (1.25 to 1.75 cm) slices. You should get at least two cauliflower steaks—large pieces that are flat on both sides—per head. Set aside remaining pieces of cauliflower.
Place cauliflower steaks on parchment paper-lined baking sheet and brush tops with oil. Stir together thyme, paprika, 1/4 tsp (1 mL) salt, and 1/4 tsp (1 mL) pepper. Sprinkle spice mixture over cauliflower. Roast cauliflower until it is browned and stems are tender when pierced with knife, 25 to 35 minutes.
Meanwhile, roughly chop about 4 cups (1 L) of remaining cauliflower and place in saucepan full of water. Bring to a boil and simmer until tender. Reserve 1/2 cup (125 mL) cooking water, drain, and set aside.
In bowl, stir together sun-dried tomatoes, parsley, pine nuts, lemon juice, and 3 Tbsp (45 mL) oil.
Drain cashews, place in blender or food processor container along with 1/2 cup (125 mL) water, and blend until smooth. Add roasted garlic pulp, cauliflower, lemon zest, nutmeg, and remaining salt and pepper to container. Blend until very smooth, adding some of the cauliflower cooking water if needed to help with blending and obtain the consistency of mashed potatoes. Don’t let the mixture become too watery.
Spread cauliflower purée on serving plates and top with cauliflower steaks. Sprinkle sun-dried tomato mixture over top.
Each serving contains: 347 calories; 11 g protein; 26 g total fat (4 g sat. fat, 0 g trans fat); 26 g total carbohydrates (7 g sugars, 7 g fibre); 423 mg sodium
source: "Cauliflower", alive #389, March 2015
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.