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Chef Cindy

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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

Roasted Potato and Green Bean Salad Recipe

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What to do with the green beans and potatoes from the farm … I know, make a Roasted Potato & Green Bean Salad!!

This Roasted Potato & Green Bean Salad is nutritious, delicious and beautiful to have alongside a summer barbecue or a fall meal. The color and taste from the yellow peppers and the zing from the mustard vinaigrette, make this the perfect blend!

I am all about simple recipes to fit into my busy everyday life. Since most of the meals I make are from scratch, and with very few processed ingredients, I try to create easy meals that I can whip up in a pinch. All of us have busy lives, so sometimes we need quick, without giving up on delicious and nutritious. This is definitely one of them.

How do I make roasted potatoes?

You start by cleaning the potatoes with a vegetable scrubber to get the dirt off. Dry them with a cloth or paper towel. Cut them into bite size pieces, keeping them all around the same size so they cook evenly.

Slice up some onions, and place the potatoes, onions and garlic cloves in a mixing bowl. Drizzle with olive oil, salt & pepper and place on a parchment lined baking sheet.

Roast the potatoes for approximately 30 minutes, moving them around every 10 minutes, so that all sides cook and you get your roasted potatoes below.

While the potatoes are roasting, clean & cut the green beans.

How do I prepare the green beans?

Steam the green beans in a double boiler for about 10 minutes. Then plunge them in cold water bath to stop them from cooking further.

  • Steam Green Beans
  • Plunge in cold water bath

When potatoes are done, place the baking sheet on the counter or cooktop to come to room temperature.

Prepare the rest of your ingredients in the recipe. Blend everything together in a mixing bowl and serve!

This roasted potato salad tastes great for hours to come and even refrigerated overnight. My family usually picks on it thru the next day, until there is nothing left!

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Roasted Potato and Green Bean Salad Recipe

  • Author: Cindy
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Category: Salad
  • Cuisine: American
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Description

This is an easy & delicious Roasted Potato & Green Bean Salad that is vegetarian/vegan. 

Scale

Ingredients

2 lbs red potatoes, cleaned and cut into bite size pieces

1 yellow onion, sliced thin

3 garlic cloves, roasted

3/4 lb green beans, cleaned, trimmed & steamed

1 yellow pepper

1 cup fresh basil leaves, chopped

1/4 cup olive oil

2 tbsp champagne vinegar

1 tbsp german mustard

Instructions

  1. Preheat the oven to 350°. Prepare the green beans.
  2. Place the potatoes  and garlic on a parchment lined baking sheet and roast for 20 – 30 min until golden brown.
  3. Clean, trim and dice the yellow pepper.
  4. Prepare the dressing by mixing the mustard & vinegar together. Drizzle & stir in the olive oil to emulsify. Add in roasted & mashed garlic.
  5. Stir together gently the potatoes & onions, green beans, peppers, dressing and basil.
  6. Put in a bowl and serve.

Notes

* Vegetarian option is to add crumbled feta cheese – place on the side for individuals to add 

** Vegan option is to add garbanzo or black beans at step 5

Note: This is a great make ahead salad because it sits well for hours

Grilled Corn & Zucchini Salad with Cilantro-Lime-Jalapeno Dressing

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Grilled Corn & Zucchini Salad

An all time summer favorite … grilled corn salad!

What a great summer season it has been for corn & zucchini! So, I decided to combine both grilled corn and zucchini for this all time favorite summer salad – Grilled Corn & Zucchini Salad. With a little kick from the Jalapeno, and the refreshing taste from the lime & cilantro, it ended up being a big hit with my family!

My weekly CSA boxes have been overflowing with zucchini!

To grill “in the husk or without”?? … that is the question!

For this recipe, I decided to shuck (love that word!) the corn and put it directly on the grill. I love the grill marks I get when cooking them that way but it does tend to dry out the corn a bit. Since I was going to add it to a salad, I felt all the other ingredients would add the moisture I needed.

In general though, I love grilling corn in the husk! Simply, remove the silk strands from the cob by pulling back the husks enough to reach the silks. Once removed, pull the husks back in place. Soak the corn for 15 minutes to 1 hour before grilling to keep the husks from burning or catching fire.

Besides munching on watermelon slices, nothing brings me back to my “summer days as a kid” more than corn on the cob!

Is corn a vegetable or a grain?

Actually, it’s both.

Corn on the cob (sweet corn), is considered to be a member of the starchy vegetable group. Popcorn is corn that’s left to dry and is consumed as a grain.

Hominy, also considered a grain, is made by soaking corn in an alkali solution, which makes the B vitamins and amino acids more bioavailable.

Polenta is a grain made from coarsely ground corn.

Grilled corn on the cob

 Is corn healthy for you?

Yes! Corn is a natural source of magnesium, with sweet corn offering 26 mg per 100 grams and popcorn supplying 21 mg per serving. At least half of your magnesium resides in your bones, so diets that are high in magnesium, have been shown to increase bone density and may reduce the risk of osteoporosis in women after menopause.

Sweet corn provides fiber and is notoriously hard to digest – hence seeing it the following day in our stool! But with that being said, it does add bulk to help food move through your stomach, intestines and out of your body. This can help prevent constipation or diarrhea.

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Grilled Corn & Zucchini Salad with Cilantro-Lime-Jalapeno Dressing

  • Author: Cindy
  • Prep Time: 20 min
  • Cook Time: 30 min
  • Total Time: 50 minutes
  • Yield: 4 – 6 Servings 1x
  • Category: Salad
  • Method: Grilled
  • Cuisine: American
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Description

Grilled Corn & Zucchini Salad is an all time favorite summer salad combining some of the freshest vegetables in season!

Scale

Ingredients

Salad:

2 large zucchini

3 tbsp olive oil

4 corn on cob

1 tbsp celery salt

8 cherry tomatoes, cleaned & halved (or quartered)

salt & pepper

4 oz crumbled feta cheese (optional)

Dressing:

2 limes, juiced

2 tbsp extra virgin olive oil

1/2 tsp – 1 tsp diced jalapeno

2 – 3 garlic cloves, roasted & chopped

1/2 cup cilantro, cleaned & chopped

Instructions

 

  1. Fire up the grill to a low heat. Pre-heat oven to 325°.
  2. Clean & cut the zucchini into quarters by halving them lengthwise. Halve each section one more time. Cut each strip into 1 inch quarters. Place zucchini into  a bowl. Mix well with 2 tbsp of olive oil and salt & pepper to taste.
  3. Line a baking sheet with parchment paper. Spread zucchini (*and garlic) on baking sheet and roast for approximately 20-30 minutes.
  4. While zucchini is roasting in the oven, shuck the corn. Rinse under running water to remove the remaining silks. Dry with a paper towel or cloth.
  5. Drizzle 2 tbsp of olive oil over the corn and spread evenly with a pastry brush (or hands). Sprinkle with celery salt.
  6. Place on heated grill and rotate every 5-7 min until golden brown.
  7. Remove corn from grill. When cooled enough to handle, cut the corn off the cob. 
  8. Remove zucchini from the oven. Place zucchini & corn in a bowl and mix together. Add tomatoes.
  9. Chop garlic.
  10. For the dressing: Whisk the oil in with the lime juice. Stir in the jalapenos, garlic & cilantro until well combined.
  11. Drizzle on top of the salad and stir until combined. Season with more salt & pepper to taste (feta cheese optional).
  12. Place in a serving bowl. Top with a few whole leaves of cilantro and it’s ready to serve!

Notes

* I like to roast my garlic while I’m using my oven for other ingredients but it’s not a must for this recipe. Simply cut the top off the garlic and drizzle with a little olive oil and place in the oven with your other ingredients.

Keywords: grilled corn & zucchini salad, vegetarian/vegan side dish, summer salad

Fiddleheads & Ramps Sauté

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Spring has sprung …. fiddleheads & ramps are here!

Fiddleheads & Ramps sauté plated
Fiddleheads & Ramps – the perfect pairing for spring recipes!

Fiddleheads sprout mid to late April and the window of availability is short so it is important to buy them as soon as you see them. After numerous stops to the market, I was so excited when the fiddleheads finally arrived at the market. I did have a difficult time buying a good batch this year, hence the late in the season post.

Fiddleheads cleaned & trimmed on a cutting board
Fiddleheads ferns grow wild like dandelions

Now you are probably wondering, why would I want to eat them as they are quite strange looking. Simply put – they are easy to prepare, delicious, and you will impress any of your guests when you serve them because of their unique look and taste! Fiddleheads are best compared to asparagus with a grassy, earthy and delicately sweet taste.

What are fiddlehead ferns?

Fiddleheads come from the Ostrich Fern (Matteuccia struthiopteris) known locally as the fiddlehead fern throughout New England and parts of Canada. They grow wild like dandelions and mainly in wet areas near brooks, rivers and lakes during late April, May and early June, dependent on when the snow has melted.

When purchasing fiddlehead ferns, look for tightly coiled, bright green ferns and avoid ones that have a dark colored center as this indicates them being older.

I recommend using them as soon as possible but if you do have to store them, clean first and place them in a tightly sealed plastic bag to avoid drying out, storing them in the refrigerator for only a few days. Storage can be prolonged to 3 weeks in the refrigerator by submerging them in cold water, with a change of water every 2 -3 days. And if you really want the taste of fiddleheads in the fall/winter, they can be blanched, dried and placed in a plastic freezer bag for up to 9 months in the freezer.

To clean, put them in a bowl of cold water, and rub away the the papery brown husks. This is probably the most time consuming part but well worth the task. The stems are edible but I usually trim them down so they are under 2 inches in length.

They are best prepared by blanching or steaming first and then a quick sauté with garlic & oil. It is not recommended to eat them raw as they may contain contaminants that can make you feel ill.

And yes, fiddleheads are good for you! They are a source of omega-3’s, contain 2x as many antioxidants as blueberries and are loaded with fibre. A 1/2 cup serving will fill you up quickly.

Ramps … another spring time favorite!

Ramps not cleaned or trimmed on a cutting board
Ramps (Allium tricoccum) are sometimes referred to as wild leeks or spring onions

I love the flavor of ramps! They taste stronger than a leek, which generally has a mild onion flavor, and are more pungently garlicky than a scallion. You can use them anywhere you would use scallions or spring onions.

Ramps are a North American species of wild onion and are grown widespread across eastern Canada and the eastern United States.

Why do chefs get so excited about ramps?

It’s probably the anticipation for something that has become popular and the season is short – hence quantities are limited. They are a bit pricey too running as much as $20 per pound or $5 a bunch.

Just like fiddleheads, use them shortly after purchasing so they don’t wilt. It would be terrible to miss the boat on using them while they are vibrant, green and fresh!

They are quite dirty so be sure to clean them well. I recommend trimming the root tips off and gently rinsing them under running water getting in between the crevices where all the mud likes to hide. Then gently pat them dry with paper towels.

Pair these 2 beautiful spring gems together for a real treat!

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Fiddleheads & Ramps Sauté plated

Fiddleheads & Ramps Sauté

  • Author: Cindy
  • Prep Time: 15 min
  • Cook Time: 15
  • Total Time: 30
  • Yield: 2 –4 side servings 1x
  • Category: Sides
  • Cuisine: American
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Description

Fiddleheads & Ramps lightly sautéed with shitake mushrooms and red & yellow peppers 

Scale

Ingredients

4 oz fiddleheads

4 – 6 oz bunch ramps

1/4  red pepper

1/4  yellow pepper

2– 3 large shitake mushrooms

2 cloves of garlic

3 tbsp olive oil

Instructions

  1. Clean & trim the fiddleheads – leaving 1 – 2 inches of the stem.
  2. Clean & trim the root tips off the ramps and gently pat them dry with a paper towel.
  3. Cut the red & yellow peppers into cube size chunks.
  4. Trim just a little off the tip of the shitake mushrooms (only the dirty part – not losing too much of the stem), slice the mushroom & chop into smaller pieces.
  5. Heat 2 tbsp of olive oil in a non stick pan and add mushrooms. When slightly browned, add the peppers, garlic and s & p to taste. Cook for 5 minutes. Remove from the pan & set aside in a bowl.
  6. Steam the fiddleheads for approximately 5 – 7 minutes until tender crisp. (*While steaming fiddleheads – start sauté of the ramps)
  7. Add 1 tbsp of olive oil to the same pan and place the ramps in the pan. Move them around gently in the pan to keep them whole while cooking for about 2 – 3 minutes until wilted.
  8. Add the steamed fiddleheads and cook until warmed. Add s & p to taste. Remove from the pan and plate with peppers & mushrooms mixture sprinkled over the top.

Notes

I recommend to have this as a side dish with grilled fish or marinated grilled tofu.

Keywords: Fiddleheads, Ramps, Vegetarian Side Dish