Cauliflower. Seriously. It is so sexy. It is one of the supermodels of the vegetable world.
Here are six reasons why you need to eat cauliflower:
- Cauliflower is a member of the cancer-fighting cruciferous family of vegetables
- Cauliflower is anti-inflammatory and anti-oxidant rich!
- It may boost both your heart and brain health
- Eating cauliflower will provide your body with impressive amounts of vitamin C, vitamin k and beta-carotene
- It’s incredibly low in fat and calories and high in dietary fibre.
- It is Delicious.
The inspiration for the cauliflower steaks came from the book “the prevent and reverse heart disease cookbook” by Ann and Jane Esselstyn. This book is an excellent resource with very creative ideas for plant-based cooking.
When I first made this dish my husband devoured it. I love this recipe because when you sit the cauliflower on top of the bright green pea puree, well, it just looks magnificent. It tastes even better.
Give it a go!
If you do, please leave a comment with any suggestions to the recipe!
- 1 whole cauliflower
- Nutritional Yeast to sprinkle generously on top of the meal
- 1 cup of hommus
- 3 tablespoons of white balsamic vinegar (use black if that is all you have)
- 1 Packet of frozen peas
- Vegetable stock to cover
- Cut the cauliflower into ½ inch steaks
- Mix one cup of hommus, balsamic vinegar and water together
- Spread generously on the steaks and any bits fallen over
- Bake in moderate heat (180 degrees) for half an hour or until soft and brown
- Sprinkle with nutritional yeast to serve
- Boil the peas with the vegetable stock until very tender
- Drain the fluid off into a cup if possible (in case you need more when blending)
- Blend the peas in a blender to your desired consistency. I like it just a little runnier than mash potatoes
Divide the cauliflower steaks between 3-4 plates with a side of the pea puree.