Harvest Cauliflower Pilaf

Ok, so I’m on a harvest-theme here lately, and all the dishes that have been making me happy speak of (North American) Fall.

This dish is lighter-than-expected, makes a lovely salad for surprise company, and can be bulked up easily to feed a crowd.

It’s also fantastic topped with leftover turkey pancetta and pepitas from last week’s Fall Harvest Soup recipe.

Quick note: if your coconut flakes look like mine (shreds) and you toast your cauliflower as deeply as me (I like some burnt pieces), this dish may look like it has croutons in it. Which was giving my brain a weird disconnect that was less than pleasant. The coconut in here is actually really pleasant and gives a nice little subtly sweet nuttiness with a bit of texture.

Gluten-free, paleo, vegetarian, vegan, Whole30

Harvest Cauliflower Pilaf

1 smallish head cauliflower, cut into small bits or riced (I did small bits because with my current kitchen setup I just can’t be bothered to fully rice cauliflower)

1 apple (Granny Smith or Fuji – you want something with a bit of tartness or crispness)

2 cloves garlic, minced

Double hand full flat leaf parsley, chopped

Pomegranate seeds (I’m lazy and buy mine prepared – I used a good amount and keep adding more fresh every time I go for leftovers because they’re delightful and so very pretty. Use however much your eye wants to bring nice color to this otherwise very green dish)

3 Tbsp. coconut milk (optional)

Juice of 1 lemon

2 Tbsp. pomegranate molasses

Few generous sprays oil (I love a grape seed oil pump I’ve been using lately – it’s really cutting down on the amount of oil I feel I have to use)

Generous sprinkle black pepper

Liberal amount of salt

Generous sprinkle cayenne pepper

Generous sprinkle curry powder

Generous sprinkle cumin powder

1/2 cup slivered almonds

1/4 cup unsweet shredded or flaked coconut

Preheat your oven to 200C (400F). Prep a baking sheet with a liner, process your cauliflower into tiny bits, and spread in a single layer.

Hit with the oil, salt, pepper, cayenne, cumin, and curry). Toss and roast for 35-40 minutes or until your desired toastiness is achieved.

In the last 5 minutes (or if you forget, stir the cauliflower, flip the pan around and put back in the oven), chuck the almonds & coconut on the pan. Roast to toast 3-5 minutes, being careful to watch and make sure these delicate additions don’t burn.

When done, add to a large bowl.

Chop and toss in the apple, garlic and parsley. Add the coconut milk, lemon juice and pomegranate molasses. Toss to combine. Add enough pomegranate arils to make yourself happy.

Serve room temp or cold – either way is fantastic.

Serves 4 as a meal or a party as part of a larger spread

Vegan Not-Yo Cheese Breakfast Bowl

HaHaHaHa. I crack myself up. Nacho cheese … not. yo. cheese. … I’m way too easily amused.

This past weekend, the DH was out of town and I was craving Taco Bell. Luckily for my stomach, Taco Bell is inordinately hard to get to from the comfort of my couch (srsly, I only know where 1 Taco Bell is in the city, and I was in zero mood to travel 1:15 and deal with whatever weekend train shenanigans NYC wanted to throw at me just for a meal that was bound to make me sick afterward), so I stayed in and scrounged what I had.

Lucky for me, that included cauliflower and cashews.

gluten-free, paleo, vegetarian, vegan, keto

Vegan Not-Yo Cheese Breakfast Bowl

1 cup raw cashews
1 cup water
1/2 – 1 cup almond milk
1/2 onion, diced
2 cloves garlic, chopped
2 Tablespoons fat of choice (I used ghee and coconut oil; you do you)
1/2 teaspoon cumin
1 teaspoon paprika
1.5 – 3 Tablespoons garlic powder
4 – 5 Tablespoons nutritional yeast
2 – 3 Tablespoons ground mustard powder
1/2 teaspoon chili powder
1 Tablespoon apple cider vinegar
Juice 1 – 2 lemons
1 chipotle chile in adobo, chopped
Salt & black pepper

First, put your cashews into a large glass measuring cup with 1 cup of water. Microwave on high or heat in a pan on the stove until boiling. You could also soak the cashews overnight like you’re “supposed” to, but I had zero forethought or capacity for patience, so I went the lazy route. Lazy ftw.

When your cashews are done, blitz in your blender with the almond milk.

A quick note here about consistency: I first tried blitzing in the food processor, but my cheese was starting off way too chunky and I was disturbed. I switched to my Vitamix, blended the shit out of the nuts, and life was much better. If you do not have a high-powered outboard motor of a blender, you may want to run your cheese through a strainer after completed.

Dice and add your onion and garlic to a smallish pan with your fat of choice. Sautee over medium until the onions are translucent.

While you are waiting, grab all your spices and a spoon – you’ll be tasting things and adding ingredients quickly.

When your alliums are translucent, add the cashew mixture, along with the cumin, paprika, half the garlic powder, half the mustard powder, half the nutritional yeast, the chili powder, the apple cider vinegar, half the lemon juice, and 1/4 cup almond milk. Whisk or stir aggressively to combine.

Add a big pinch of salt and some pepper. Stir and taste. Add more salt, pepper, garlic powder, mustard powder, nutritional yeast, lemon juice and almond milk until your desired consistency and taste is achieved.

Some taste notes: Mustard powder, garlic powder, nutritional yeast and acid are what makes the “cheese” taste here. Err on the side of aggressive seasoning.

When you have what you want taste and consistency-wise, drop the cheese in your blender and whiz to make smooth.

To make the pictured breakfast bowl, pour over some roasted cauliflower (I roasted mine in grass fed buffalo ghee with turmeric, which is why it looks weird) and top with a couple fried eggs. Or whatever vegans eat instead of eggs.

Also great over roasted brussels sprouts with taco-seasoned ground beef and scallions.

Pineapple Fried Cauliflower Rice

This side makes a great counterpoint for a bowl of Kaluah Pork, a nice sesame chicken, or a burger patty.

Gluten-free, Paleo, vegetarian, vegan

Pineapple Fried Cauliflower Rice

2 cups pre-steamed riced Cauliflower (or cauliflower-broccoli mix – I bought a steamer bag in my grocer’s freezer section)
1 shallot
2 cloves garlic
1/2 inch ginger
Hand full cilantro
Juice of 1 lime
1/4 cup crushed pineapple in juice
2 Tbsp. coconut aminos
Fat of Choice
Salt & pepper

Dice your aromatics – shallot, ginger and garlic. Add to a large pan with 2 Tbsp. of your favorite fat. Sautée until just starting to color.

Add the riced cauliflowers, pineapple, coconut aminos and lime juice. Sautée until the liquid has evaporated and everything is starting to caramelize.

Taste and hit with salt and pepper to taste. Stir in the cilantro. Sautée until your desired brownness is achieved (or your patience runs out).

Serves 2 – top with a fried egg & pulled pork and call it dinner