Super excited to launching my food talk & cooking series, Beyond the Plate.
I’ll be talking about approaching food as medicine and cooking at the same time. Together, I hope to make it fun and interactive. We can cook together. Or you can eat your dinner, ask questions, and watch. However your end of day looks, I’d love for you to join me.
If you choose to cook with me, I’ll be sharing the list of ingredients on each episode’s Facebook event page to get ready for before each episode. The pilot episode of Beyond the Plate will be about all things cauliflower and its impact on your gut health, hormones, and more. Plus, I guarantee you’ll leave with a better relationship with cooking, whether it has been time, effort, or budget that has been holding you back.
To tune into the next broadcast, you can view the episode schedule through the rest of the year here.
One of the things we learned after shooting the first episode (watch the replay) is don’t wear green on camera. That’s why Jaclyn has a piano superimposed over her!
P.S. To read more about why cruciferous vegetables, including cauliflower, are so compelling to consume, check out this blog post.
Blackened Cauliflower Steaks
1 head cauliflower
½ teaspoon paprika
½ teaspoon pepper
¼ teaspoon thyme
¼ teaspoon ground cayenne pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon salt
1 tablespoon olive oil
1 tablespoon butter (optional)
- To cut the cauliflower, remove the inedible leaves from the sides. Place the cauliflower stem side down, then using a sharp knife, cut the cauliflower in half down the center. Cut ¾ – 1″ thick slices. Depending on the size of your cauliflower, you may get 2 – 4 steaks per head. Remaining pieces can be cut into nuggets and roasted alongside the steaks, or on a separate baking sheet.
- In a small bowl, combine the paprika, black pepper, thyme, cayenne pepper, garlic powder, onion powder, and salt to create the spice blend rub.
- Generously coat both sides of each cauliflower steak with the blackening spice, pressing the spices into the cauliflower.
- Heat the oil and butter in a large skillet over medium-high heat, until butter is almost sizzling.
- Place the seasoned cauliflower into the skillet, and cook for 4 minutes on each side, or until the cauliflower starts to show some char.
- Serve immediately.
Sometimes, one of the biggest issues people face eating cauliflower is gastrointestinal distress, but the issue is usually with your gut, not the vegetable.
Green Goddess Dressing
1 medium avocado, pitted and skinned
¼ cup unsweetened plain coconut yogurt (or other plant-based yogurt of your choice)
¼ cup cilantro
1 whole lime, juiced
3 tablespoons olive oil
Garlic, freshly chopped or powder, to taste
Himalayan salt, to taste
- Place all the ingredients in blender or small food processor.
- Process until smooth.
- NOTE – The cilantro may not blend entirely, this is fine.
- Adjust to taste.
- Keep in an airtight container for up to 1 week.