Cauliflower Steaks with Chermoula Sauce

Ok, in case you haven’t noticed yet, I’m not a cook. So it’s great that I can easily pull something unique and delicious like this!

It’s a week night, which makes it hard to have time to do everything I need to after work, get the kid in line, grocery shop, clean, cook, clean again, and produce a quick video. But, I was just too excited about trying something out of this new cookbook!

So, I asked my son to pick a recipe. Luckily it was easy for me to pull of on a busy schedule. And he really enjoyed it! He even packed some for lunch tomorrow. This is so great because it’s completely packed full of nutrition!

I’m off of work tomorrow. My friend and chef, Francisco Montes (owner of several restaurants), are meeting first thing. We’re going to pick something to cook up out of this incredible cookbook to capture and share. This is going to be most scrumptiously awesome! I’m working hard to convert him and his family into vegans, wish me luck 😉

Be sure to get your copy of this most healthful cookbook. It’s almost Christmas but you still have time to get the best gift you could give those you care about! Purchase it from our Vegan Shop!

A big thanks to Dr. Greger for dedicating his life in the most brilliant, powerful, unique, creative, meaningful, and impactful ways making it easy for anyone to adapt an evidence based, utmost healthy lifestyle. In the biggest way, this man is helping people take control of their health through their diet and lifestyle. This in turn is changing our world for the better! Learn more about his paradigm shifting work at NutritionFacts.org

Ingredients

1 head of cauliflower, trimmed, cored, and cut into 1/2 inch-thick slices
3 garlic cloves
3/4 cup coarsely chopped fresh parsley
3/4 cup coarsely chopped fresh cilantro
1 1/4- inch piece fresh turmeric, grated (or 1/4 teaspoon ground)
1 teaspoon white miso paste
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 tablespoon blended peeled lemon

Instructions

Preheat oven to 425°F.

Arrange the cauliflower on parchment paper. Roast until tender, approximately 15 minutes, turning once halfway through.

Process the garlic, parsley, cilantro, and turmeric until it’s finely minced. Then add remaining ingredients and process until the sauce is smooth. Serve hot!

For more details and over 100 more nutritiously delicious recipes get your copy of the “How Not to Die Cookbook“!

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