Roasted Curried Cauliflower Steaks

Roasted Curried Cauliflower Steaks

Although there’s no better way to eat cauliflower than deep-fried or swimming in a creamy cheese sauce, this roasted cauliflower recipe is pretty satisfying and ‘dealicious’ (yup, this unpopular veggie is usually affordable and I’m totally surprised that it didn’t make the Gwyneth’s SNAP challenge list.)

This recipe is more of a ‘way to prepare’ than an exact recipe. If you like heat, I recommend using a hot curry powder like Madras. Try it with a splash of lime juice. The citrus highlights all the flavors and adds the perfect zing!

Start by preheating the oven at 400F. Wash the cauliflower and remove some or all of the leaves. Slice the cauliflower into 1/2 inch thick slices. And yes, you’re seeing right, I didn’t core the cauliflower and you don’t have to do it either. The core holds the florets together and tastes as good as the rest of the cauliflower to me.

Cauliflower Steaks

In a small bowl, mix the curry powder, turmeric, cardamom and salt.

Cauliflower Steaks

Place the cauliflower steaks on a non-stick baking sheet (or a baking sheet lined with foil.) Coat the steaks with refined coconut oil (it can be substituted with olive oil or any oil of your choice) on both sides. Sprinkle the spice mix on both sides.

Cauliflower Steaks

Roast it 15-20 minutes each side. I broiled each side an additional 2 minutes just to give the florets a bit of a sexy tan. This step is totally optional.

Roasted Curried Cauliflower Steaks
 
Author:
 
Ingredients
  • 2 tablespoons refined coconut oil
  • 1 tablespoon mild curry powder
  • ½ teaspoons salt
  • ½ teaspoon cardamom
  • ¼ teaspoon turmeric
  • 1 large head cauliflower
Instructions
  1. Preheat oven to 400°. Wash the cauliflower and shake it dry.
  2. Cut the cauliflower in long slices, about ½ inch thick.
  3. In a small bowl, whisk together the spices.
  4. Spread steaks in a single layer in a large non stick baking sheet or a baking sheet lined with foil.
  5. Coat the cauliflower steaks with the coconut oil on both sides and sprinkle the spice mix generously also on both sides.
  6. Bake until cauliflower 20 to 30 minutes. Stir after 15 minutes, flipping the slices over.
Notes
Served with a splash of lime.

 

 

Slow Cooker Chili with Kale and Fresh Tomatoes

Lean Chili with Kale and fresh tomatoes

No super tasty comments about how ‘dealicious’ this chili turned out. No orgasmic pictures either (chili is just not photogenic.) I just want to have this recipe documented because I must repeat the achievement. It was the best Chili EVER end of the story!

Slow Cook Lean Chili with kale and fresh tomatoes

Best Chili EVER! Slow Cooker required!
 
Author:
Recipe type: Winter bliss!
 
Ingredients
  • 1½ Lb lean ground beef
  • ½ cup of bacon or smoked sausage (optional...but I used a bit of both)
  • 1 large onion (diced)
  • 1 tbsp of VOO
  • 4 garlic cloves (crushed)
  • 5 medium roma tomatoes diced
  • 3 tbsp of tomato paste
  • 1 small can of white beans
  • 1 tbsp of molasses
  • Beef broth or red wine or beer for deglaze (2 tbsp approximately)
  • 1 Lacinato kale bunch chopped (optional....gotta put something green on it)
  • ⅓ cup of chopped cilantro (from our garden)
  • 1 hot cherry pepper (or any pepper available like serrano, jalapeno, or pasilla)
  • 1 tsp of these DRY/Powder spices mixed all together on separate small bowl:
  • cinnamon
  • pasilla
  • chipotle
  • paprika
  • smoked Spanish paprika/pimenton (can be replaced by an additional tsp of paprika)
  • thyme
  • oregano
  • 1 tbsp of:
  • salt
  • dry cumin
  • apple cider vinegar
  • liquid aminos OR soy sauce
Instructions
  1. Remove ceramic pot from slow cooker and keep it close to stove. Turn slow cooker on high and set timer for 3 hrs.
  2. Heat oil in a large saute pan over medium-high heat. Brown the meat (and optional bacon/sausage) first adding a little of the dry spices to it (I like to leave the meat in small clusters/chunks. Place it in the crock pot and reserve.
  3. In the same pan saute the onions, garlic, tomatoes, cherry pepper, kale and cilantro with a little of the dry spices until most of the liquid has evaporated. Place it in the crock pot and reserve.
  4. Deglaze the saute pan with beef broth, wine, beer, or water. Add tomato paste dissolving it in the deglaze (add more liquid if too dry). Add all the leftover spices to the broth. Cook for about 2 minutes and place it in the slow cooker.
  5. Add all the other ingredients (except for the white beans) and mix well. Transfer ceramic pot to the slow cooker and let it cook for about 2½ hrs then check for taste. Add the white beans (drained) and any salt or spice to taste. Let it cook another hour and tadah...best Chili EVER!!!!

Kids had chili leftovers for lunch. Husband had it at work. I ate it with rice. I ran out of rice. I ate it with pita bread. I ate it with chips. And when nothing else was available to accompany it,  I ate it with a spoon straight out of the fridge because I was running late to pick up the kids. It tasted good every single time!!!!

Dealicious Ground Sirloin at Sprouts

THE DEAL: If you want to give this recipe a try get the ground beef at  Sprouts. Starting today they have ground sirloin (93% super-lean) for $5.99 lb. (Check your local store for offers)