Broccoli, bye. Bring this cute cruciferous to your next party.
You may know that I am a lazy home chef. I hit "next" if I see a recipe with more than several ingredients listed; I have only used our wedding gift Kitchen Aid mixer a handful of times. One "lazy" strategy that I consistently use is incorporating frozen vegetables into my meals. Although I would love to say that I only use produce picked fresh from the farmers market, I simple don't. And I'm ok with that.
From pizza crust to "rice" to cauliflower gnocchi, this versatile vegetable packs a nutritious punch. Offering just 25 calories per cup, making it low-cal/low-carb friendly, cauliflower's "superfood status" is in part due to it's high concentration of the antioxidant Vitamin C. One cup gives you ~75% of your daily needs, helping to keep your skin supple + bones strong. Cauliflower is also rich in phytochemicals, naturally occurring compounds that may help block substances we ingest from becoming carcinogenic, or cancer-causing, compounds. Phytochemicals also play a role in helping to reduce inflammation in the body, keeping our cells + immune system healthy.
So the next time you are asked to bring summer bbq dish, consider checking out cauliflower as your new go-to side kick. Feel free to modify the recipe below; I like to top this with some flavorful chutney for a bit of a different flavor. Enjoy!
1. One bag frozen cauliflower florets; Trader Joe's has a great grilled option
2. 2-3 Tbsp. almond butter; I used fresh ground from Whole Foods
3. 2 Tbsp. whole roasted flax seeds
4. 3 tsp. red curry paste; +/- depending on spice level preference
5. 1/4 cup dairy-free milk of choice; I used Oatly
6. 1/2 tsp. salt (optional)
1. Preheat oven to 400°
2. Line a baking sheet with baking paper; coat with vegetable oil cooking spray
3. While oven is warming, blend almond butter, curry paste + milk using a handheld blender
4. Add flax seeds until mixture has thickened, creating a paste-like texture
5. Add more curry paste, or salt, if desired
6. Cook cauliflower for 10-12 minutes; add almond curry paste to coat florets
7. Bake an additional 2 - 4 minutes; optional to broil for an additional 1 - 2 minutes
8. Remove from oven, let cool + enjoy!