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Chef Cindy

Dinner

Roasted Cauliflower Steak with Shiitake Mushrooms & Pine Nuts

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Roasted Cauliflower Steak with Shiitake Mushrooms & Pine Nuts

Why is it called Roasted Cauliflower Steak?

I imagine Roasted Cauliflower got it’s reference to being like a steak because the cauliflower is cut into a steak-like slab. And, with the right mix of flavors and texture, one can create a hearty plant-based meal … like a steak. So for those of you wanting to try a dish that satisfies your savory taste buds, this is the one! I combined some of my favorite ingredients all in one – cauliflower, shiitake mushrooms, broccoli and pine nuts, smothered in a pesto sauce with a hint of thyme.

Is Cauliflower healthy for you?

Cauliflower is a cruciferous vegetable just like broccoli, kale, and cabbage. It is a rich source of vitamin C, Vitamin K and folate. It provides vital minerals such as calcium and magnesium and is a good source of protein. It has a substantial amount of phytochemicals, unsaturated fats, and essential omega-3 fatty acids. 

Top 8 Health Benefits of Cauliflower

  • Anti-Inflammatory Properties
  • High in Antioxidants
  • Aids in Healthy Digestion
  • Boosts Immune System
  • Strengthens Bones
  • Cuts down Risk of Cancer
  • Helps Prevent Heart Disease & Stroke
  • Detoxifies your Body

How do I store Cauliflower?

Try and purchase fresh cauliflower that has creamy white florets and bright green leaves, and is free of spots or discoloration. It can store well in the crisper section of the refrigerator for up to 7 days. You can store it whole (or cut into florets), wrapped in plastic or a paper bag to protect the florets from discoloring.

Can I serve Roasted Cauliflower as a meal?

This is a great meal to make when having vegetarian/vegan guests over for dinner. Everything can be made ahead of time and just kept warm in the oven. Then when the guests are ready to eat, simply heat up the pesto sauce, individually plate the ingredients and cover with pesto and top it with thyme. Or you can present it nicely, on a serving platter. If the guests are vegetarian you can top it with a sprinkling of your favorite cheese!

Roasted Cauliflower Steaks plate so beautifully

What are other ways to serve Cauliflower?

  • Side Dish – simply cut the cauliflower into florets for smaller size portions. It can complement almost any type of protein – meat, poultry or seafood.
  • Cauliflower Rice – place in a food processor and pulse it until you have your desired texture. Sauté in a pan with olive oil.
  • Crust or Wrap – purchase frozen crust or prepare crust from scratch. Cauliflower wraps are available in most markets now as cauliflower has become very popular.
  • Mashed – boil and mash as you would potatoes.
  • Vegetable & dip – served raw or steamed in a Crudité platter.
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Roasted Cauliflower Steak with Shiitake Mushrooms & Pine Nuts

  • Author: Cindy
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 4–6 Servings 1x
  • Category: Dinner
  • Cuisine: American
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Description

Roasted Cauliflower Steak with Shiitake Mushrooms and Pine Nuts is a hearty plant-based meal that will satisfy your savory taste buds!

Scale

Ingredients

1 head of cauliflower olive oil spray 1 tbsp dry thyme 1 package of shiitake mushrooms, sliced thinly. 2 cups of broccoli florets, cut into bite size pieces 3 tbsp pine nuts 6 sprigs of fresh thyme Pesto Sauce: 4 cups basil leaves 1/2 cup olive oil 2 garlic cloves 1/4 cup parmesan cheese ** 1/3 cup pine nuts 1 tsp salt

Instructions

  1. Preheat oven to 350°.
  2. Clean cauliflower and slice into 1/4 inch sections from the top of the head down.
  3. Place separated on a parchment lined baking sheet. Spray with olive oil and season with salt & pepper and thyme. Turn and repeat on other side.
  4. On a separate parchment lined baking sheet, roast the shiitake mushrooms. Place on a separate rack in the oven along with the cauliflower.
  5. Bake for 15 -20 minutes, flipping the cauliflower over once and moving the shiitakes around to cook evenly.
  6. Cut the broccoli into bite sized pieces and steam until tender in a double boiler. Place aside and keep warm in a covered dish.
  7. Toast the pine nuts, in a separate pan, for approximately 5 min on low heat.
  8. Prepare the Pesto Sauce: Place all the ingredients in a food processor and pulse until well blended.
  9. Heat the sauce in a small pot.
  10. Plate the cauliflower first, then add the broccoli and shiitake. Drizzle with the pesto and top with some pine nuts and a sprig of thyme.

Notes

* Broccoli can be roasted alongside the cauliflower if wanted. ** If vegan, use 1/4 cup nutritional yeast

Keywords: Roasted Cauliflower Steak, Plant-based Meal

Gluten-Free Panzanella Salad

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Panzanella Salad

I love tomatoes & I love bread! Put the two together 🍅 & 🥖 and we have Panzanella Salad 😋!! This is one of the easiest salads to make and is always a big hit with my family or friends. There are many variations of this Panzanella Salad, but I decided to make this one a Gluten-Free Panzanella Salad. But, you can use whatever bread you like for this recipe. Preferably, firm & crusty so it can still hold together when soaking up the juice of the tomatoes. Yum!

Panzanella Salad, originated in Italy “panmolle” and is a Tuscan chopped salad of soaked stale bread, onions and tomatoes. It often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar.

Do I have to use “stale” bread to make Panzanella?

Definitely not! I actually prefer to use fresh bread and then toast it in an oven. That way, the bread is still soft on the inside but crispy on the outside, which in my opinion, tastes so much better!

How long is Panzanella good for and what can I do with the leftovers?

If you want to make it ahead of time, prepare and mix all of the ingredients except for the bread. I like to eat it within a half hour of mixing the bread in. It soaks in just the right amount of the juices without become too mushy but some people enjoy it even hours later. I haven’t tried this yet, but leftovers from the night before, can be blended in a food processor and probably be made into a delicious soup. I will give a link for that in the future, when I give it a try.

What other ingredients taste good in Panzanella Salad?

I have made many versions of Panzanella salad so here’s your chance to get creative also. You can mix in any of the following:

  • Red, Yellow & Green Bell Peppers
  • Capers
  • Sourdough, Italian, Ciabatta, French Baguette, Rosemary Bread, …
  • Chopped Greens – Spinach, Arugula, Dandelion, ..
  • Grated Parmigiano-Reggiano or Asiago Cheese

What can I serve with Panzanella Salad? Can Panzanella Salad be a meal?

Yes, Panzanella Salad can easily be a meal just by adding your favorite protein. My preference is to simply add garbanzo beans or to prepare a side protein such as a vegan sausage/burger. Of course – meat, poultry, seafood works also if you are not on a plant based diet!

How to make Panzanella Salad – Panzanella Ingredients

1- Start with fresh tomatoes!

I’ve waited all summer for the arrival of these organic, red & yellow juicy tomatoes from the CSA I belong to and they are finally here!!

2- Choose your bread!

This is a delicious gluten-free bread that is sold in most markets in the freezer section.

Cut your bread into cubes & toast in the oven until crispy.

3- Prep the rest of your salad ingredients!

Seed & slice the cucumbers.

Cut the red tomatoes into chunks.

Halve the cherry tomatoes, slice the red onions, chop the basil & garlic and mix all the ingredients together and you have Panzanella Salad!

Panzanella Salad
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Gluten-Free Panzanella Salad

  • Author: Cindy
  • Prep Time: 15 min
  • Cook Time: 15
  • Total Time: 30
  • Yield: 4 – 6 servings 1x
  • Category: Salad
  • Cuisine: Italian
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Description

This is a twist on the traditional Tuscan salad recipe, Panzanella Salad, but made with gluten-free bread that is toasted. 

Scale

Ingredients

1 1/2 loaf of gluten-free bread (about 3 cups)

olive oil spray

1 tsp garlic powder

1/2 tsp salt & 1/4 tsp pepper

1/2 english cucumber

3–4 large ripe red tomatoes

1 cup cherry tomatoes (sungold)

1/2 red onion, sliced thin

20 leaves fresh basil, chopped

Dressing:

1 tsp fresh garlic, chopped

3 tbsp champagne vinegar

1/2 cup olive oil

1/2 tsp salt

1/4 tsp ground pepper

Instructions

  1. Preheat the oven to 325°.
  2. Cut the bread into cubes. Place on a parchment lined baking sheet. 
  3. Spray with olive oil and season with garlic, salt & pepper. Bake for 15 minutes until golden brown.
  4. While bread is toasting, prep other ingredients. Peel, halve, seed & slice the cucumber. Cut the tomatoes into large chunks.
  5. Halve the cherry tomatoes. Thinly slice the red onions. Chop the basil.
  6. Prepare the dressing by mixing all the ingredients together.
  7. Place all ingredients (except bread) in a large bowl and mixing thoroughly with the dressing. 
  8. When ready to serve, add toasted bread to the serving bowl and gently stir in the tomato mixture. It is best to serve within a half hour of mixing.

 

Notes

  • The traditional Panzanella is made with “stale” Italian Bread which is great also (no need to toast)
  • Capers & Bell Peppers are another great addition to the recipe

Keywords: Panzanella, Gluten-Free, Italian Tomato & Bread Salad, Vegan, Vegetarian

Fairy Tale Eggplant Sauté

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Fairy Tale Eggplant Sauté

My first “rendezvous” with fairy tale eggplant!

One of my favorite ways to decide “what’s for dinner” is to simply stroll around the produce section in Whole Foods Market, and see what jumps out at me. First and foremost, I look for produce that is organic, local & seasonal. So, when I saw these gorgeous, violet-purple fairy tale eggplants … how could I resist! I knew I was going to make something delicious with them. And yes, the “Fairy Tale Eggplant Sauté” was a big hit with my family so I’m sharing it with you!!

Organic fairy tale eggplant on display in market
Organic, local & seasonal “fairy tale eggplant”. See it – buy it!

Why is eggplant called eggplant?

The origin of eggplant dates back to the 1700’s where the Europeans named it for its similar shape and size to goose eggs.

Eggplant that looks like goose eggs!

Eggplant is also referred to as aubergine, or brinjal. It is most often considered a vegetable, but it is a berry (fruit) by botanical definition.

Why are they called “fairy tale” eggplants?

To me, they are quite “enchanting” little eggplants  (as if from a fairy tale), with beauty in its violet color, sweetness in its taste and petite charm in its size!

*Please share in the comments section, if you know the origin of “fairy tale” eggplant.

How do I choose eggplant?

Italian eggplant (what we typically see in the market), is available year–round, but the season for eggplant is at its peak from July to October. There are many sizes, colors and varieties of eggplants to choose from – Italian, Graffiti, White, Japanese & Chinese, Indian, Little Green and Thai …. to name a few.

Full batch of Fairy Tale Eggplant
Fairy Tale Eggplant – Violet & Purple Beauties!

Fairy tale eggplant only grow to about 4 inches in length and are about an inch in diameter.

Tips for buying eggplant in general: Eggplant should be firm but not hard, smooth & shiny, and free of brown blemishes or soft spots. Male eggplant have a brown circle on the bottom and tend to have less seeds. Some feel smaller eggplants are better in taste but keep in mind that size doesn’t necessarily determine the bitterness of the eggplant. I would say it’s more important to pay attention the look & feel when choosing your eggplant.

You can store it at room temperature for 2 days and refrigerate up until a week.

Is the skin of fairy tale eggplant healthy for you?

YES, YES, YES …. eat the skin!

Nasunin is an anthocyanin in the eggplant skin. It is a powerful antioxidant that protects brain cell membranes from free radical damage.

Anthocyanins are water-soluble pigments that have many health benefits. They also help give the eggplant its well-known, dark purple color.

The skin of the eggplant is also rich in fiber, potassium, and magnesium.

Eggplants are in the nightshade family. For people with some health conditions, eliminating nightshades from their diet has been shown to be beneficial for them. But, I would keep in mind many of the health benefits before excluding them.

What are the best ways to prepare eggplant?

To decrease some of the bitterness found in other varieties of eggplant, it can be helpful to draw out some of the compounds that contribute to the eggplant’s bitter taste when “sweating” the eggplant.

HOW TO SWEAT EGGPLANT: Cut the eggplant into slices or bite-site pieces. Sprinkle salt on both sides and let the salted pieces sit for about 30 minutes. Moisture will be drawn out, just rinse with water and then dab dry. This will leave the eggplant more tender, less bitter, and more palatable. It will also make the pieces less prone to absorbing any oil used when cooking.

TIP: According to the Spruce Eats, to prevent freshly-cut eggplant from going brown when exposed to the air – prepare a bowl of water in advance prior to cutting eggplant. Then add a tablespoonful of milk to it. Add the freshly cut eggplant to this and it will not blacken. 

Two of my favorite easy eggplant dishes are:

Baba ghanoush: grill the eggplant in halves for 30 to 40 minutes, remove the flesh and blend with yogurt, tahini, lime juice, garlic and spices to taste. Top with roasted pine nuts and serve with pita bread.

Ratatouille: Combine eggplant, onion, garlic, zucchini, peppers, and tomato, sautéd in a little olive oil, to make a ratatouille

There are so many ways to prepare eggplant – baked, fried, grilled and sauteéd. Get creative!

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Fairy Tale Eggplant Sauté

  • Author: Cindy
  • Prep Time: 20 min
  • Cook Time: 20 min
  • Total Time: 40 minutes
  • Yield: 3–4 Servings 1x
  • Category: Dinner
  • Method: Saute
  • Cuisine: American
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Description

Fairy Tale Eggplant Sauté is a vegan dish made extra special with this seasonal eggplant. The sweetness from the eggplant and the combination of ingredients & spices blends well for a tasty dinner!

Scale

Ingredients

3.5 oz shitake mushrooms

1 – 2 shallots

1 roasted red pepper (jarred is fine)

1/2 yellow pepper

10 fairy tale eggplants

4 tbsp olive oil

1/2 tsp crushed garlic

1 tbsp ketchup

1 tsp fermented chile paste **see note

2 tbsp maple syrup

1/2 tsp Worcestershire sauce

1 13.4 oz container of garbanzo beans (chick peas), strained & rinsed

3–4 tbsp chopped fresh cilantro

salt & pepper to taste

Instructions

  1. Clean, stem & slice the shitake mushrooms
  2. Peel shallots, chop finely
  3. Slice the red peppers into slivers
  4. Dice the yellow pepper
  5. Rinse the eggplants under running water. Dry, trim the top end (with the greens)  and slice each lengthwise.
  6. Mix all the wet ingredients together in a measuring cup and set aside.
  7. Heat 2 tbsp oil to a non stick pan. Cook shitake mushrooms for 5 minutes, stirring occasionally.
  8. Add shallots and cook until lightly browned. 
  9. Remove mushrooms & onions from pan and set aside.
  10. Add remaining (2 tbsp) oil to pan, and place eggplant in pan cut side down.
  11. Cook until slightly tender, about 6-8 minutes. Add in yellow peppers & garlic and cook another 2 -3 minute before adding mushrooms and onions back to pan. 
  12. Add wet ingredients and stir gently. 
  13. Add in chick peas and cook until all ingredients are blended & heated thoroughly. Add salt & pepper to taste.
  14. Top with chopped cilantro & serve!

Notes

*For a little extra kick add crushed red chili pepper flakes

**I use “Mother In Laws” Gochujang Fermented Chili Paste

***If fairy tale eggplant isn’t available, substitute with a different variety of eggplant and cut into cubes

Keywords: fairy tale eggplant, vegan, seasonal