cauliflower

Cauliflower Adobo {vegan}

July 10, 2019 by Lindsay 5 Comments

A perfect dinner, comin' atcha!

We are always on the hunt for light and/or vegetarian dinners, and this one kept popping up on my Instagram several weeks ago. I'm a huge fan of Chicken Adobo, a soy/vinegar Philipino dish. This version features cauliflower as the main ingredient and is different + much lighter.

The sauce here is suuuuuper umami and bright from the vinegar, which I love. There's some sugar here as well, and I love how pungent the sauce gets after it simmers a little bit.

The method here is so simple: sear some cauliflower for tons of flavor, then simmer it in the adobo sauce for a few minutes until it's cooked. The whole dish is done in 30 minutes, maybe less, and YES PLEASE extra sauce all over some rice you'll serve this.

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Whole Roasted Cauliflower in Butter

October 15, 2018 by Lindsay 1 Comment

I've started joking with my family when they're like mmmm love those potatoes, and I'm all, you mean the butter with a little potato? Yeah, it's local.

I use local butter and buy it in two pound logs and that makes it healthy, and environmentally friendly, and community-conscious, and an all-around good choice. Showing you this recipe is doubly relevant today because we watched the "Fat" episode of Salt Fat Acid Heat last night and HOLY COW HOW INSPIRING. The show itself is phenom, the setting is gorgeous, we learned a ton (I think I safely speak for Jay when I say that we, as a couple, like learning about food in all the ways all the time), and I came away with about ten new ideas for holiday cooking specifically. Highly recommend you watch it this week all the way through so we can discuss.

So, given the fat theme, it makes perfect sense that we roast our cauliflower in butter. Good butter, enough butter so that you know it's there, butter butter butter. The concept here is super easy: some raw ingredients (literally salt, fat, acid) in and on a whole cauliflower, some liquid and cherry tomatoes to bring everything together, roasty toasty, and fresh herbs to finish. We served this a few weeks ago with some chicken and veggies, but honestly I could eat half of this cauliflower with a hunk of bread and call it dinner. I use chicken stock here because we aren't vegetarian, but veggie stock would be wonderful for a truly vegetarian option.

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Buffalo Cauliflower Tacos

May 2, 2018 by Lindsay 1 Comment

We made it to May! And now it's only a few more days until Cinco de Mayo and right after that it's Memorial Day and then vacations and 4th of July and two of my besties are having babies and HOW IS IT TIME TO START PLANNING THANKSGIVING.

But really. Does one ever mature enough to accept that they are old enough to experience the passing of time at a faster rate or is it just....too fast all the time until I die?

Let's not think too hard about that. Tacos! Light, healthy, vegetarian tacos, to be exact. I'm a huge fan of Buffalo-flavored anything, and have been seeing cauliflower based dishes all over the internet. I love cauliflower in general, and the idea of it as a meat substitute appealed to me so much - the texture and chew from it plus extra vitamins and low fat/calories YES PLEASE.

So we are having Buffalo Cauliflower Tacos. I didn't do any kind of breading or frying for the sake of our bellies and the smell of our houses. Instead, the cauliflower gets roasted until blackened at the edges, then a super quick buffalo sauce goes all over everything. You can dress your tacos up however you'd like, but I'm a huge fan of lettuce (cabbage can get kind of crunchy and overpower the soft cauliflower), queso fresco, green onion, and lime. I ditched the blue cheese and celery for this version because I think it's kind of obvious BUT those flavors go great with buffalo, so have at it if you have those ingredients on hand!

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Grilled Cauliflower Steak

September 13, 2016 by Lindsay Leave a Comment

Vegan! Vegetarian! Healthy!

Those are the words Jay uses when I ask him what he wants for dinner. He isn't any of those things per se, but he likes to pretend, and I get it. We can all do better. So I make him dinners like this and then top mine with butter + cheese. It works for everyone!

This is an imitation of a cauliflower steak that used to be on the menu at Yardhouse, which we frequent because it has all.the.beers on tap and is in a relatively central location to our jobs/house and has a good happy hour. The recipe I have in my head was super tender and smoky and definitely had a meaty taste even though the "meat" here is cauliflower. I'm a big fan of liquid smoke for that reason; there's just something about burnt edges from grilled meat that is really hard to replicate.

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