Meatless Monday – Roasted Butternut Squash Salad

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Here’s a hearty and flavorful main course salad featuring roasted butternut squash, pecans, dried cranberries and feta. To make it dairy free and vegan, try Vio Life Just Like Feta. Enjoy! Share pics!

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Salads in winter must have a hearty element to them or they just don’t work for me, especially in cold, wet weather, like now.  This one has roasted butternut squash, toasted pecans, dried cranberries and salty feta over a bed of dark leafy greens, drizzled with a rich balsamic vinaigrette.  Yum! Best of all it’s simple, just a few delicious ingredients and good for you. Butternut squash is my favorite of the hard winter squashes and still in season.  Butternut squash has a natural sweetness that really shines when brushed with olive oil and roasted, and it is loaded with vitamins and minerals, as evidenced by it’s brilliant orange color.
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This salad is easy to make except for the peeling and cutting of the butternut squash  It is not that really that hard to peel but if you are looking for a shortcut, many supermarkets offer it already pre-cut into…

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Limoncello

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This year has provided a bumper crop of of Meyer Lemons. (Actually, that would be an understatement.) So I decided to bring out my old Limoncello recipe. Local Marin friends, if you would like to try this recipe but need lemons, I have plenty to share. Just send me a message. -J

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“I believe when life gives you lemons, you should make lemonade…and try to find someone whose life has given them vodka, and have a party.” (Ron White, Author)

…Or you can combine the two and make Limoncello! I am lucky to have a beautiful, and bountiful, Meyer Lemon tree right outside my kitchen door. Most citrus trees bear two crops a year, a smaller one in the summer and the heaviest crop in winter.  Meyer lemon trees, however, are known for bearing fruit all year long, although their largest crop is now. With such an abundance of fruit, I am always looking for ways to use lots of lemons at once. I don’t mind sharing but I hate when they are wasted. Limoncello is an easy way to use extra lemons, although is not instantly gratifying since there is a considerable wait time until you have a final product. Limoncello…

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Meatless Monday – Creamy Mushroom Soup (Vegan)

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Here’s what’s for dinner tonight. Just a few ingredients, less than 30 minutes, vegan, gluten free, low cal, delish! Boom!

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Calling all mushroom lovers!  My husband declared this the BEST MUSHROOM SOUP HE’S EVER HAD – and I have to agree with him.  I have had some pretty delicious mushroom soups in restaurants but I think this one, stocked with a blend of earthy mushrooms and a rich and creamy base, beats them all.  Best of all it is very easy, ready in less than 30 minutes and requires few ingredients.  It’s vegan too! Many soups are made delicious by adding thick creamy ingredients that add fat and cholesterol and actually mask the natural flavors of the main ingredients.  I substituted the traditional heavy cream with almond milk and veggie broth, thickened with a bit of flour, which really cuts calories without losing flavor.  This soup was wonderful served immediately after cooking, but the small bowl that was leftover that I ate for lunch a couple of days later was even better.  So this is a great soup…

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Meatless Monday-Veggie Zucchini Enchiladas

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Love Mexican food but not the heavy carbs and calories? You might like these vegetarian enchiladas packed with fresh corn, black beans, mushrooms and pasilla peppers, sauteed with garlic, cumin and chili powder, then rolled in thin slices of summer squash, nestled in a bed of zesty red enchilada sauce and topped with pepper jack cheese or one of the yummy new vegan cheeses. Bake in the oven until the cheese is melty and the sauce is bubbling. You won’t miss the tortillas (or the calories).

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Love Mexican food but not the heavy carbs and calories? You might like these vegetarian enchiladas packed with fresh corn, black beans, mushrooms and pasilla peppers, sauteed with garlic, cumin and chili powder, then rolled in thin slices of summer squash, nestled in a bed of zesty red enchilada sauce and topped with pepper jack cheese.  Bake in the oven until the cheese is melty and the sauce is bubbling. Yum!  You won’t miss the tortillas (or the calories).

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These enchiladas are seriously good!  I made them twice.  The first time (above) I used corn, mushrooms and pasillo peppers.  You can see that the zucchini slices were harder to roll. (*See TIPS) The second time I added black beans and black olives.  I loved both versions but preferred the second one but I happen to love beans. I understand that some people don’t like or can’t tolerate beans.  It’s pretty easy to adapt this recipe to…

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Meatless Monday-Roasted Cauliflower Steaks with Balsamic Drizzle

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Here’s a recipe from last year that is worth bringing back. Cauliflower is the chameleon of vegetables and can become whatever you want it to be. In this case, it takes center stage as a beautiful plant based steak with a caramelized crust and drizzled with a balsamic reduction. Infused with herbs and smoked paprika, it is delicious and surprisingly hearty and done in 30 minutes. I recommend serving over rice or couscous to soak up the delicious juices. Click through for this and eight more cauliflower recipes.

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Move over portobello mushrooms, Cauliflower Steak is the hot new vegan main course, and rightly so.  Cauliflower is the chameleon of vegetables and can become whatever you want it to be.  In this case, it takes center stage as a beautiful plant based steak with a caramelized crust and drizzled with a balsamic reduction.  Infused with herbs and smoked paprika, it is delicious and surprisingly hearty and done in 30 minutes.  I recommend serving over rice or couscous to soak up the delicious juices.

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When buying cauliflower, choose a head that is firm and heavy.  A lighter head will probably fall apart when you try to cut thick slices.  As it is, I plan on two steaks per head.  Sometimes I get lucky and get two more smaller ones but sometimes its mostly florets, which are still delicious but don’t have the same presentation.  If you are lucky enough to…

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Homemade Plum Jam & Canning Tips

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It’s plum time and everyone’s trees are bursting with fruit, maybe more than we know what to do with it all. I mean, one can only make so many crisps and muffins. Plum jam is an easy way to use up extra plums, even the ones that got blemished or split after falling from the tree. I include canning instructions but you can also freeze it in plastic bags or containers or just eat it fresh. Happy jam making!

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It’s plum season!  I have a lovely Santa Rosa Plum tree that grows the most delicious plums that have that perfect balance of sweet and tart.  I would have a hard time selling the house and moving because of this tree. One Arbor Day, almost 20 years ago, my very excited kids brought several sticks bare root fruit trees home from school. Now, I will have to admit that these ‘trees’ looked a lot like dead twigs to me, but as a good mother does, I along with my boys, ceremoniously planted them and thus began our now flourishing fruit orchard, home to plum, orange, lemon, lime, grapefruit, nectarine, cherry, kumquat, satsuma, avocado, Asian pear and several apple trees.  The queen of the orchard though, is the Santa Rosa Plum tree, one of the unlikely Arbor Day trees which grew from a 3 foot bare root stick to a glorious…

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Wheatless Wednesday – Santa Rosa Plum Crisp

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Its plum season and it’s a doozy this year! You might call it a bumper crop and they are abundant in markets or in neighborhood back yards. Take advantage of nature’s bounty and make a stone fruit crisp for a simple 4th of July or summer dessert. Other stone fruits are in season right now like peaches, cherries and nectarines. Crisps are very forgiving to make as there is little that can go wrong, no crust to make or fruit to arrange. Just cut up your favorite fruit, sprinkle it with a yummy topping and bake. I’m making this tomorrow but in individual ramekins as a food safety precaution. They are also easier to serve but they are cute too!.

The beauty of this dessert is it’s simplicity. This recipe is easily made vegan and gluten free and for a dessert, it’s pretty nutritious. The oats and almond flour combined with the fruit and dates are loaded with vitamins and minerals ( and fiber, of course). As an added bonus, your kitchen will smell divine! Happy 4th!

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Looking for a simple 4th of July or summer dessert?  How about an easy Stone Fruit Crisp? Plums are in season right now as are other stone fruits like peaches, cherries and nectarines. Crisps are very forgiving to make as there is little that can go wrong, no crust to make or fruit to arrange. Just cut up your favorite fruit, sprinkle it with a yummy topping and bake. The beauty of this dessert is it’s simplicity.  This recipe is easily made vegan and gluten free and for a dessert, it’s pretty nutritious.  The oats and almond flour combined with the fruit and dates are loaded with vitamins and minerals ( and fiber, of course).   As an added bonus, your kitchen will smell divine!

I have a wonderfully prolific Santa Rosa plum tree in my garden in California.  Usually I make plum jam which I put on toast or in my yogurt for the rest of the year.  This spring in California…

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Mango Margaritas & “Homemade” Tortilla Chips with Grilled Pineapple Salsa!

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Hmmm, I’ve got a whole pineapple on the counter and mango in the freezer. I’m ready for tomorrow. Cheers!

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TGIF! Cinco de Mayo is just around the corner and you know what that means – Margaritas! In the interest of having a good time research, my trusty pals and I decided to go in search of the new perfect margarita. Sure the lime margarita is delicious and traditional but why limit yourself? One click of the keyboard and a multitude of exotic possibilities lay before me-strawberry, blackberry, cucumber, pomegranate, cranberry, mango-avocado, papaya, hibiscus, watermelon and mint! Who knew there were so many? Obviously, a lot of research has already been done on this subject. Since we had fresh mango and pineapple in the refrigerator, we decided to start there.  After much testing and tasting we came up with a fabulous Mango Margarita, which is cool and refreshing with just the right amount of sweet-the perfect grownup dessert, like a mini vacation for your tastebuds. Take me away Calgon…

Crunchy, salty tortilla chips, warm from…

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Meatless Monday – Tofu ‘Steaks’ with Chimichurri Sauce

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When I made this the first time, I declared it a place where meat lovers and vegans can co-exist in happiness. I just made it again and I still agree. Here is a ‘steak’ a meat lover will find tasty and satisfying while a vegetarian will be in raptures… It takes less than 30 minutes and will not disapoint. Chimichurri is an uncooked sauce typically made of finely-chopped parsley, minced garlic, oregano and white vinegar with lots of variations. Originating in Argentine, it is used principally on grilled meat but it is so delicious that you will be looking around to see what else you can put it on. It’s particularly good on these tofu steaks that have been in a garlic, cumin marinade. Enjoy!

goodmotherdiet

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When I made this the first time, I declared it a place where meat lovers and vegans can co-exist in happiness.  I just made it again and I still agree. Here is a  ‘steak’ a meat lover will find tasty and satisfying while a vegetarian will be in raptures…  It takes less than 30 minutes and will not disapoint.    Last time, I served the tofu steaks with brown rice and broccoli with a healthy dose of chimichurri over everything which was hearty and satisfying.  This time, I served with a simple salad of lettuces and edible flowers that I had just picked from my garden.  It’s a hot day so it was perfect.

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Each tofu steak is a hefty seven ounces although my husband has a hearty appetite and usually eats his and goes back for seconds, so I need to use two blocks of tofu if I’m serving a…

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Meatless Monday – Eggplant, Kale & Tofu with Black Bean Sauce

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We are just beginning week three of shelter in place. Who knew tofu would be almost as hard to find as toilet paper? Well if you are lucky enough to score some, here is a savory recipe that includes eggplant, greens and a delicious black bean sauce. You’ll forget you’re on lockdown. Be well.-Joyce

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Are you a lover or a hater?  Tofu gets a bad rap and seems to trigger a love/hate reaction. I am totally a lover, I think it’s delicious and guilt free-just sayin’.  Let’s talk about what’s good about tofu besides the obvious – no animals were harmed in the making of my dinner!  Tofu is high in protein, low in fat, and naturally cholesterol-free. along with providing a whole slew of healthful nutrients. It is fairly bland in flavor and easily absorbs flavorful sauces and marinades so it’s easy to manipulate in cooking. So why does tofu get a bad rap?  Well some people just don’t like the taste and texture but there is controversy beyond the likability aspect. Tofu is a processed soy product, and the verdict is still out on it’s health benefits and risks.  For more info click HERE.  It’s quite a complicated topic and no one…

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Meatless Monday – Chicken Fried Cauliflower ‘Steaks’ and Creamy Mash

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In this crazy time of sheltering in space, keeping social distance and quickly emptying grocery store shelves, its hard to plan meals or have even food available to cook. Last night my husband took one for the team and went to a grocery store where bulk supplies were gone but there was plenty of produce. So obviously veggies are not in the same disaster category as toilet paper. He came home with three kinds of cauliflower. Sometimes you just have to go with what you can get. Here is a recipe in which cauliflower is both the main dish and the side dish and the recipes use just a few ingredients that hopefully are still in your pantry…and it’s delicious! Hang in there. We’ll get through this. xo-Joyce

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20170730_124206Here’s a vegetarian or vegan twist on the classic comfort food, Chicken Fried Steak, nestled on a bed of creamy mash.  This version has all the yummy flavor with none of the guilt, perfect for your summer barbecue or picnic. Cauliflower, the chameleon of veggies, makes a great couple of center cut ‘steaks’ while the rest is pureed into a silky, creamy cauliflower mash. This recipe makes use of the whole head of cauliflower and requires very few other ingredients, other than spices that you probably already have in your pantry. Now you can make a healthier, lower fat and meat free version of this popular dish.  Its an easy and surprisingly satisfying meal that can be ready in about 30 minutes. You just might lick the plate clean…

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This recipe serves two adults if prepared as directed but can easily be doubled.  The head of cauliflower is cut in half and two thick planks are cut from…

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Meatless Monday – Pasta Fazool (Vegan)

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Although Daylight Savings Time just started, it’s not really spring for another ten days and I’m expecting chilly weather to return. This savory pasta dish, which is a twist on an Italian favorite, Pasta Fazool, is a delicious comfort food. Picture penne pasta and lentils swimming in a delicious hot broth, flavored with tomatoes, garlic, onions and the zing of red pepper flakes. I served each bowl with a pinch of parmesan and chopped parsley. Plus its a One Pot Meal!

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Cold and rainy (or snowy) days call for hearty and warm foods that warm you up from the inside out.  This savory pasta dish, which is a twist on an Italian favorite, Pasta Fazool, was a winner with my meat eating men.  Picture penne pasta and lentils swimming in a delicious hot broth, flavored with tomatoes, garlic, onions and the zing of red pepper flakes. I served each bowl with a pinch of parmesan and chopped parsley.  Plus its a One Pot Meal!

IMG_20190213_185034This is technically not Pasta Fazool, or pasta e fagiole, which means pasta with beans.  Lentils are actually a legume not a bean, so the technical name would be Pasta e Lenticchie which is way less fun to say and why I call it a twist on a classic.  You can make it more traditionally by using two cans of white beans, drained and added in place of…

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Meatless Monday -Vegan Mini Meatloaf

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Vegan meatloaf might not spring to mind as a delicious main course but I’m here to tell you it is….It’s reminiscent of my mother’s traditional meatloaf using Quaker Rolled Oats, onions, ketchup and Beyond Meat ground ‘beef’, cooked to a nice perfection and then topped with barbecue sauce for the last bit of cooking.  It’s pretty delicious.

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I was asked to come up with a vegan main course for a St. Patrick’s Day event where the main course was going to be corned beef.  This was a nice (and perhaps selfish)  challenge for me since even though I have gotten used to eating around the main course or making side dishes into dinner, its always nice to have a dinner option available.  Vegetarians and vegans are often in a pickle at parties where a vegetarian/vegan option isn’t being served.  We don’t want to be perceived as difficult or judgey, but then again we won’t eat the meat option and we are hungry too.  So when someone goes to the trouble to make sure there is something meat free , I am beyond grateful.

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I used to love my Mom’s meatloaf which was based on a Quaker Rolled Oats recipe from the 1960’s.  It was a huge hit in my house and now that there are so many good meat substitutes available, I decided to give meatloaf another whirl but using Beyond Meat ground beef substitute instead of actual ground beef. If you are interested in the health aspects or nutritional information, check out  Beyond Meat. I chose to make mini meatloaves because they are easier to serve than slicing, and they are darned cute.  You can use a mini meatloaf pan or hand form the meatloaves onto a glass baking dish or cooking sheet with a rim.

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You can also make a traditional large meatloaf using a loaf pan or free formed onto a baking dish.  This recipe is makes eight mini meatloaves. You can cut the recipe in half for four servings if you prefer.  Or you can make one large meatloaf.  Form meatloaf mixture with your hands into 10×6-inch loaf on glass baking dish or cooking sheet with a rim. Bake 50 to 55 minutes or until meatloaf is firm and has a nice crust. Add barbecue sauce for the last 10 or 15 minutes. Let stand 5 minutes to ensure easy slicing.

I used real eggs as a binder, compliments of my backyard rescue chickens whom I consider ambassadors for all factory animals. Here’s my sister, Margaret, with Margaret the chicken. Aren’t they cute?  Check out their facebook page Mrs V’s Rescue Chickens.   If you aren’t lucky enough to have access to pasture raised chicken eggs or you don’t use eggs at all, there are really good options beyond making a flax egg (1 Tablespoon flax seeds to 3 Tablespoons water equals 1 egg).  I have had success using Just Egg but there is also Follow Your Heart and Red Hill Egg Replacer neither of which I have tried.

Tips:

Mini meatloaves can be made ahead of time, which is a nice time saver if you are hosting an event.  Uncooked loaves can be covered in plastic wrap and kept in the refrigerator for a few days until you are ready to cook.  Just bring to room temperature before cooking to ensure even cooking.  Cooked meatloaves can be frozen for about three months and microwave well once defrosted.

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VEGAN MEATLOAF

  • 1 Tbsn olive oil
  • 1 large onion, chopped
  • 2 pkgs of @beyondmeat Beyond Burgers  (2 lbs)
  • 1/3 cup vegetable broth
  • 2 eggs or vegan egg substitute (*see note)
  • 1 Tbsp Worcestershire Sauce or gf soy sauce
  • 1/2 cup Ketchup
  • 1 1/2 cup rolled oats
  • 1 tsp Garlic Powder
  • 1 tsp of Onion Powder
  • 3/4 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/2 – 3/4 cup barbecue sauce

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  • Saute the chopped onions in olive oil until tender, remove from heat and let cool.

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  • Combine all ingredients except for barbecue sauce in a large bowl.

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  • Mix well using a large wooden spoon (or I prefer to use my hands)

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  • Divide the mixture into eight parts and form them into small loaves and place on an oiled baking sheet, or spoon into oiled mini loaf pans, forming a rounded top on each one.

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  • Bake at 400 degrees for 20 minutes, spread with barbecue sauce or ketchup and cook another 15 minutes,

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Vegan Mini Meatloaves

  • Servings: 8
  • Difficulty: easy
  • Print

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  • 1 Tbsn olive oil
  • 1 large onion, chopped
  • 2 pkgs of @beyondmeat Beyond Burgers  (2 lbs)
  • 1/3 cup vegetable broth
  • 2 eggs or egg substitute (*see note)
  • 1 Tbsp Worcestershire Sauce or soy sauce
  • 1/2 cup Ketchup
  • 1 1/2 cup rolled oats
  • 1 tsp Garlic Powder
  • 1 tsp of Onion Powder
  • 3/4 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/2 – 3/4 cup barbecue sauce or ketchup

 

  1. Saute the chopped onions in olive oil until tender, remove from heat and let cool.
  2. Combine all ingredients except for barbecue sauce in a large bowl.
  3. Mix well using a large wooden spoon (or I prefer to use my hands)
  4. Divide the mixture into eight parts and form them into small loaves and place on an oiled baking sheet, or spoon into oiled mini loaf pans, forming a rounded top on each one.
  5. Bake at 400 degrees for 20 minutes, spread with barbecue sauce or ketchup and cook another 15 minutes,

 

Citrus Green Salad with Crispy Quinoa & Cumin Lime Vinaigrette

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This citrus and kale salad is loaded with flavor and textures. The cumin lime vinaigrette is a perfect complement to the creamy avocado and zesty citrus while the crispy quinoa adds a delightful crunch as well as a healthy dose of protein and vitamins. Once you try crispy quinoa, you will never go back to croutons and their empty calories. Even if you aren’t a fan of quinoa, you might be surprised by how different it tastes once it’s been ‘crisped’ in olive oil. This salad is the perfect precursor to spring!

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With sunny weather finally here, I have moved on from steaming hot soups to fresh seasonal salads and lighter dishes.  This citrus and kale salad is loaded with flavor and textures.  The cumin lime vinaigrette is a perfect complement to the creamy avocado and zesty citrus while the crispy quinoa adds a delightful crunch as well as a healthy dose of protein and vitamins.  Once you try crispy quinoa, you will never go back to croutons and their empty calories.  Even if you aren’t a fan of quinoa, you might be surprised by how different it tastes once it’s been ‘crisped’ in olive oil.

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This is my favorite time of year, when my garden comes to life. The month of May is a wonderful overlapping of seasons.  Spring blooming plants like rhododendron and azalea are still in full bloom and summer roses are just beginning to emerge creating a gorgeous riot of color.

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Meatless Monday-Roasted Cauliflower Steaks with Balsamic Drizzle

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Move over portobello mushrooms, Cauliflower Steak is the hot new vegan main course, and rightly so.  Cauliflower is the chameleon of vegetables and can become whatever you want it to be.  In this case, it takes center stage as a beautiful plant based steak with a caramelized crust and drizzled with a balsamic reduction.  Infused with herbs and smoked paprika, it is delicious and surprisingly hearty and done in 30 minutes.  I recommend serving over rice or couscous to soak up the delicious juices.

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When buying cauliflower, choose a head that is firm and heavy.  A lighter head will probably fall apart when you try to cut thick slices.  As it is, I plan on two steaks per head.  Sometimes I get lucky and get two more smaller ones but sometimes its mostly florets, which are still delicious but don’t have the same presentation.  If you are lucky enough to have your outside pieces stay together, cut off the curved edges so both sides can properly caramelize. This recipe serves two to three people but the sauce recipe can easily be doubled using two heads of cauliflower.

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TIP:  The trick to getting the proper caramelization or sear on the cauliflower is by managing the heating element of your oven.  Preheat your oven to a warm 300 and then increase the heat to get the element going again when you put the cauliflower in to roast.  Your baking sheet should be in the bottom third of the oven and close to the element. The key is to keep the element hot as ovens are designed to bake everything and keep the oven at a constant temperature, which means the heat source turns off as the desired heat is achieved, but we definitely want the heat to stay on.  Think of it as broiling in reverse…

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For my nutrition and health conscious friends who want to delve deeper into the goodness of cauliflower, here is an article that lists 8 Amazing Health Benefits of Cauliflower including heart and brain health. One serving of cauliflower contains 77 percent of the recommended daily value of vitamin C, vitamins and anti oxidants. Surprisingly, it is also an anti inflammatory and a good detoxifyer so don’t be surprised if you see cauliflower start showing up in even more foods…  Check my  recipes below that feature cauliflower.

CLICK THROUGH FOR MORE CAULIFLOWER RECIPES:

‘Chicken’ Fried Cauliflower Steaks with Creamy Mash

Cheesy Cauliflower Breadsticks

Spice Crusted Whole Roasted Cauliflower

Parmesan Roasted Cauliflower

Cauliflower Mac and Cheese

Pizza with Cauliflower Crust

Cauliflower Leek Soup

Spaghetti with Cauliflower, Capers and Lemon

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ROASTED CAULIFLOWER STEAKS WITH BALSAMIC REDUCTION

  • One head of cauliflower (makes 2 steaks)
  • 1/3 cup olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp fresh pepper
  • 2 tsp dried Italian herb mix
  • 1 Tbsn fresh thyme
  • 1 tsp smoked paprika
  • 1/2 cup balsamic vinegar
  • 1 tsp honey or agave nectar (optional)

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  • Preheat your oven to 300°F  . Remove leaves from stem end of cauliflower, leaving the core intact.

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  • Place cauliflower core side down on cutting board and slice in half with a large knife. Carefully slice a one inch thick steak from the center of each half. You will be left with two smaller steaks or possibly some florets.  Slice the rounded edges off for better caramelizing.

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  • Combine olive oil, garlic, salt, pepper, herbs, and 2 tsp of the thyme into a bowl.

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  • Spray or brush a baking sheet with olive oil and arrange the cauliflower steaks along with smaller piecesBrush the cauliflower slices generously on both sides with this mixture.

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  • Turn the oven up to 425°F and place the baking sheet in the lower third of the oven near the element.  Roast in the oven for 10 to 15 minutes, until the bottoms are golden brown. Carefully turn over the steaks and spread any remaining olive oil mixture on the top. (optional)

 

  • While the cauliflower is roasting, pour balsamic vinegar in a small saucepan.  Stir in honey, if using, and bring to a boil.  Lower heat and simmer for about 10 to 15 minutes until thickened.  Remove from heat and let cool.

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  • Continue roasting another 8 to 10 minutes to caramelize the other side.  Smaller florets may need to be removed to a platter earlier.  If the heating element on your oven turns off, increase the temperature to 450°F. When the cauliflower steaks are done, remove from oven and transfer onto a serving platter or individual serving plates.

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  • Sprinkle with additional fresh thyme leaves and drizzle with balsamic reduction.

 

Roasted Cauliflower Steaks with Balsamic

  • Servings: 2-3
  • Difficulty: easy
  • Print
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  • One head of cauliflower (makes 2 steaks)
  • 1/3 cup olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp fresh pepper
  • 2 tsp dried Italian herb mix
  • 1 Tbsn fresh thyme (divided)
  • 1 tsp smoked paprika
  • 1/2 cup balsamic vinegar
  • 1 tsp honey or agave nectar
  1. Preheat your oven to 300°F  . Remove leaves from stem end of cauliflower, leaving the core intact. Place cauliflower core side down on cutting board and slice in half with a large knife.
  2. Carefully slice a one inch thick steak from the center of each half. You will be left with two smaller steaks or possibly some florets.  Slice the rounded edge off for better caramelizing.
  3. Spray or brush a baking sheet with olive oil and arrange the cauliflower steaks along with smaller pieces.
  4. Combine olive oil, garlic, salt, pepper, herbs, and 2 tsp of the thyme into a bowl.
  5. Brush the cauliflower slices generously on both sides with this mixture.
  6. Turn the oven to 425°F and place the baking sheet in the lower third of the oven near the element.  Roast in the oven for 10 to 15 minutes, until the bottoms are golden brown. Carefully turn over the steaks and spread any remaining olive oil mixture on the top. (optional)
  7. While the cauliflower is roasting, pour balsamic vinegar in a small saucepan.  Stir in honey, if using, and bring to a boil.  Lower heat and simmer for about 10 minutes until thickened.  Remove from heat and let cool.
  8. Continue roasting another 8 to 10 minutes to caramelize the other side.  If the heating element on your oven turns off, increase the temperature to 450°F
  9. When the cauliflower steaks are done, remove from oven and transfer onto individual serving plates. Sprinkle with additional fresh thyme leaves and drizzle with balsamic reduction.