Browsing Tag:

cauliflower

Garlic and Dill Cauliflower Mashed Potatoes

Dill

I cracked my first iPhone screen yesterday. It made me sad. That is a first world problem, I know, and nothing that a little creamy cauliflower cannot fix.

When life gets a little jagged in parts, keep your head up. Toss in some cream. You’ll be golden. Then praise the sun you have a house. And food. And life.

Garlic and Dill Cauliflower Mashed Potatoes

One of my coworkers the other day told me about a practice he once did where you count how long it takes you to have six negative thoughts. He said it was surprising how early on the morning he would hit that limit.

It’s a practice I want to start doing – because while I feel like I’m a pretty positive person, I know there are a lot of areas surrounding this in which I could use work. Like appreciating the positive side of things I don’t always love. 2015. Cheers.

Now onto the recipe already…

Cauliflower

Mashed potatoes are a childhood favorite of mine. I mean, who doesn’t love mashed potatoes and gravy? This version uses cauliflower to lighten up the dish, and adds roasted garlic and fresh dill, so that no gravy is even needed. It’s packed with flavor, and every bit as creamy, if not more, than your standard mashed potato recipe.

If you’re ringing in the New Year on a light note, but still want a touch of creamy comfort, know that you can do both. Think positive, and know that this recipe is proof.

Continue Reading…

Cauliflower, Kale, and Lentil Ragout

Cauliflower, Kale, and Lentil Ragout

I’m convinced I live in the best neighborhood in Philadelphia.

My apartment is just blocks away from the Mecca for persimmons by the bucket, 2-for-$1 avocados, and unlimited other cheap produce deals. AKA, the Italian Market. It also happens to be a prime destination for people-watching, which my camera and I enjoy quite often.

Cauliflower

Within this special place is Fante’s, a kitchen storefront with every type of gadget, pot, pan, canning material, etc. that you could ever need. You want an “asparagus steamer”? They’ve got it — along with special asparagus tongs, several kinds of asparagus peelers, and a platter to serve it all on. I  try not to frequent Fante’s because I also try not to let my bank account go underwater.  There’s a Whole Foods up the street that I save for that job.

Yes, just a few blocks in the other direction from my apartment lay two grocery stores. Whole Foods is one of them, and here I’m caught far too often fulfilling all my bulk food needs and trying to keep myself away from the hot bar. Sometimes I’ll nerd out with the Whole Foods employees about black rice and kombucha.

Cauliflower, Kale, and Lentil Ragout

In my ‘hood, Bella Vista, (in Italian, meaning “beautiful sight”), there are two wonderful yoga studios within walking distance, several coffee shops — one of which I’m convinced is in the running for the best iced coffee in the city — and an awesome spot to play late night pool.

On top of it all, it’s within biking distance of nearly every other main neighborhood I frequent in the city.

For me, it’s the place to be in the city, and for some reason I feel the need to write about this as the rain keeps me tucked inside my small apartment on its streets.

If I just had all of my friends here, a garden, a mountain, and a lake out my back door, I’d be set for life. Ha. While Bella Vista is awesome, I think “beautiful sight” by my standards might be a bit of an overstretch.

Kale and lentils

What is undoubtedly a beautiful site, however, is this mighty head of cauliflower I snagged yesterday at the market. And also this piece of fabric I picked up in fabric row, just another couple blocks away. A $2 piece of fabric and a $1.50 cauliflower + a priceless meal = beauty.

I whipped up a huge batch of this so I could freeze some of it for later meals. Feel free to cut the recipe in half if that’s not a project you want to do, or you don’t plan to feed a crowd.

The ragout itself is light, yet hearty, which I love. All of the spices make it feel rich, while its staples — cauliflower, kale, and lentils — keep it light. Top it with Parm or nutritional yeast, and it becomes a meal you could eat all week. What you place underneath is up to you, so you choose the grain/pasta that strikes your mood.

Continue Reading…

Roasted Butternut, Kale, Bean Soup

Butternut Kale Vegetable Soup

Gah! Can’t I just transplant my entire family and friends to the West Coast? Or to a spot where the temps never dip below the 60s, and I feel alive 365 days per year?

For some people, a splash of cold air in the mornings brings them to life. For me? I want two seconds of that. Which I can get with some cold water in the shower, if need be.

Whatever. I could say I’m going to run off to California all I want, but until the right opportunity strikes, it’ll likely remain a vaca. spot for now. And I will survive cold fall nights and winter days by surrounding myself with good food and good people. After all, those are two of the most important elements in life, right?

Roasted Butternut Kale Vegetable Soup

I like to think good food in the fall means soup and winter squash. Like tacos in the summertime, soups and stews become a weekly occurrence on my dinner table.

As the early Sunday evening sun begins to set, I like to have a large pot simmering away. Steam is fogging the cool glass windows. Music is playing. If I’m lucky, bread is waiting to be cut. This is how the best weekends come to a close. Make a mighty enough pot, and it can be how the best weeknight meals come to a start, too.

Following is a light and brothy soup, given heartiness with creamy roasted butternuts, kale and chickpeas. Don’t play hooky on the nutritional yeast. It’s a lovely compliment to the autumn feel of this soup, and really rounds out the whole bowl.

Butternut Kale Vegetable Soup

Continue Reading…

“Cheesy” Roasted Cauliflower

Vegan Cheesy Roasted Cauliflower

Looking for a fun veggie side for your Memorial Day cookout/BBQ? I promise this one will be as addicting as the potato chips some lame-o places on your red-checkered tablecloth. It’ll be even more addicting than your mother’s potato salad, as good as I’m sure that is, and a vegan crowd-pleaser that’ll cost you just six ingredients, S&P included. Dare I say this is my favorite veggie snack? For the moment, at least.

This “Cheesy” Roasted Cauliflower takes one of those junk-food-esque routes that easily persuades vegetable-eating, without being all that junkie. Nutritional yeast, my vegan weapon of choice in dishes like pesto, acts as a nutty coating that gives the florets all the flavor they need. A dash of garlic powder, salt and pepper, and you’re ready to move onto other picnic-friendly dishes, like Watermelon and Lime Salad, and Roasted Asparagus Avocado Tartines. I’m hoping to whip up some kind of sweet strawberry treat for the bonfire I’m planning on this weekend. Although, S’mores will definitely make it onto the dessert menu too.

Whether shindigging or not this weekend, cauliflower will be hitting summer gardens sooner than not, making this a recipe you’ll want to keep in mind. No judgement if you devour 1/3 of the bowl all by yourself.

Head on over to Clean Eating mag, where you’ll find my recipe.

Millet Cauliflower Caraway “Mashed Potatoes”

Cauliflower Millet Mash

Cauliflower is trendy. It’s become the hip, harlem shakin‘, Sriracha loving, Ray-Ban wearing vegetable of 2013. It’s hot on demand and is quickly sneaking its way onto restaurant menus nationwide. Can’t say I predicted that.

I could’ve predicted the past year’s kale boom, the one that’s quietly beginning to slow. Leafy, vibrant greens packed with nutrients – it was only a matter of time before they shifted beyond garnish status on the plate. This whole cauliflower craze though, it really snuck up on me. I definitely didn’t see the day coming where cauliflower “steak” would push beef aside and become the highlight of a menu (at $34 a plate)! I could certainly argue with that price, but cauliflower shining across menus is fine by me.

Cauliflower doesn’t make my grocery list all that often, but I admit, its crowns have been the favored ones ever since I was kid. My mom would often steam it up alongside broccoli, the green monster I’d grimace at after every bite. For the cauliflower, however, there was never any kind of the “you won’t get dessert if you don’t eat…” convincing needed. Today, I probably eat more of the green crowns than the white, but again I admit, cauliflower is still the favored one. Cauliflower Millet Mash

Its relatively neutral flavor makes it great for dishes like this (and apparently pizza crust too!). Here, cauliflower is paired with a slightly nutty millet, and then whipped up in a food processor. The result is a creamy, mashed potato-like texture yielded without any butter or cream needed. In fact, you could call this a no-fat version of mashed potatoes, although with the caraway seeds, it’ll bring just a tad more complexity to the table. Feel free to skip the seeds altogether if you’re looking for a neutral side or straight-up mashed potato replacement. However, I find the caraway to really add a nice, unique element you seldom find outside of rye bread.

I served this up with a batch of sautéed baby portabella mushrooms and garlic. To do the same, simply slice up  8 oz. baby portabellas along with a couple of garlic cloves. Saute in a little olive oil, deglazing the pan with a splash of balsamic vinegar, and seasoning with salt and pepper. Feel free to add in thyme or other herbs, or keep it simple and let the millet mash speak for itself. The mushrooms will add a nice depth of texture to the velvety smooth cauliflower. Continue Reading…

Please wait...

Subscribe to our newsletter

Want to be notified when our article is published? Enter your email address and name below to be the first to know.