Forget food waste, here is a recipe our team developed with the incredible Chef, Alec Graham that uses the entire cauliflower!
Cauliflower is extremely low in calories, has more than your recommended daily value of Vitamin C, helps fight cancer, and boosts heart and brain health - so get cooking!
Roasted Cauliflower with Cauliflower Dijon Drizzle
TIME: 30-45 minutes
-1 large head of cauliflower (any color will do!)
-2 medium yellow onions
-6-8 cloves of garlic
-1 large carrot
-6-8 sprigs of thyme
-1 1/2 tbsp coconut oil
-1 1/2 tbsp vinegar (or vinegar-based hot sauce - we like Frank's Red Hot)
-1 tbsp coarse-ground dijon mustard
-2 tbsp avocado oil
-salt and pepper to taste
-2 tbsp chopped scallions as garnish
1. Preheat the oven to 400 degrees & prepare your steaming setup. We used a multi-cooker like this to cut down the prep and steaming time required.
2. Cut the ends off and roughly chop carrot and 1 onion and add to boiling water with some thyme.
3. Add 3-4 cloves of garlic to the pot of water.
4. Remove the leaves from the cauliflower. Slice off the bottom of the stalk to create a flat bottom.
5. Place cauliflower crown in steamer. Steam for about 15 minutes (with the multi-cooker).
6. Roughly chop cauliflower stalk, remaining onion, and garlic. Sauté cauliflower stalk with onion, garlic, and 2 thyme sprigs in coconut oil over medium heat until tender, about 10 minutes.
7. Place steamed cauliflower crown on a foil-lined sheet tray and pat dry with paper towels. Season cauliflower with salt, pepper, and oil. Roast until golden brown (about 15 minutes).
8. Pour stalk mixture in blender and add avocado oil, dijon mustard, vinegar-based hot sauce, salt, and pepper. Puree and adjust consistency with avocado oil.
9. To serve, drizzle sauce over cauliflower and sprinkle with chopped scallions.
The aromatic base for steaming can be easily turned into a soup if you have additional vegetables and a pasta or other starch (we like quinoa). Simply bring to a boil with the new ingredients and the starch, add additional seasoning to taste!