Roasted Cauliflower Salad + Hoppy Wheat Beer or Pils

Just in time for Fall: Sonoma County Style Comfort Food and Full Bodied Wheat Beer- Perfect Pairing: Modern Times Unfortunate Islands. It’s a delightful combo!!! 

Another great pairing is the Double Aught Pilsner from Bear Republic

The sweetness of the wheat or the Pilsner brings out the sweetness of the coconut nectar and is well balanced with the spice of the mustard and Garam Masala.

 

http://jessposhepny.com/category/beer-2/

Roasted Cauliflower on top of romaine and frisse in Moxie Lady’s kitchen

The end of Summer is nearing and produce options are changing. We are beginning to settle into our comfort phase and look to root and cretaceous vegetables, stews, and soups to plan for the chilly nights. But who said the Summer feeling had to go away completely? Combine roasted root vegetables and seasoned with fresh spices from the local, Savory Spice Shop. This creates the perfect dinner dish for a Fall evening while maintaining the healthy, fresh elements of Summer.

Pair this savory dish with Modern Times Fortunate Islands- a fruit forward, hoppy, wheat beer. Pick it up at the local bottle shop Beer Craft in Rohnert Park. 

*{This recipe is whole30 approved too if you leave out the beer! And it’s great for the whole family!} 

INGREDIENTS

  • 1 lime, juiced
  • 1 tsp. spicy brown mustard
  • 4 tsp. olive oil {I use Ancient Olive Trees Oil; a hint of spice and citrus} 
  • ½ tsp. coconut nectar (honey substitute)
  • 1 head cauliflower, quartered, sliced in thin steaks
  • 2 tsp. Garam masala {Buy fresh from Savory Spice
  • 1 and 1/2 tsp. Salt
  • ½ tsp. fresh ground pepper
  • 1 head frisee salad, chopped
  • 3 heads hearts of romaine, chopped
  • 1 c. green olives, sliced in quarters (long)
  • ½ cashews, chopped

 

METHOD

Roasted Cauliflower:

Pre-heat oven to 400 degrees. Place cauliflower steaks on a sheet tray, use two trays if needed to avoid layering. Drizzle 1 tsp. Olive oil over cauliflower, dust with garam masala. Roast in oven for 30 minutes, flipping steaks after 15. Set aside when done.

Dressing:

In a small mixing bowl, squeeze the juice from one lime, mustard, remaining olive oil, ½ tsp salt and pepper. MIx until blended well.

Salad:

In a large mixing bowl, add in romaine, frisee, olives, half of the cauliflower, and dressing, mix. Transfer to serving bowl. Add remaining cauliflower and sprinkle cashews on top. Serve.

Serves dinner for 4.

 

Happy Cooking!

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Cauliflower Quick Bread

Cauliflower Quick Bread

Whole30 Approved/Paleo

 

This is for those who would like to feel like they are eating a form of bread and are simply looking for something to spread something on, rather than dip. It is cauliflower based so it will taste like cauliflower, it is slightly mushy, because it is cauliflower, BUT it’s a huge change from dipping vegetables and I have to say that I truly enjoy this. Serve warm with an avocado spread, red bell pepper “hummus”, or any kind of sauce {Whole30 compliant} that’ you’ve whipped up 🙂

 

If you’re looking for something a little bit more crunchy then make the balls smaller and flatter.

 

You’ll Need:

  • 1 head cauliflower, riced in the vitamix {all the same consistency} about 3 cups
  • 3 tbsp coconut flour
  • 1 tbsp tapioca flour
  • 1 tsp salt
  • 2 eggs
  • 1 tbsp granulated garlic
  • 1 tbsp sesame seeds

Method:

Preheat oven to 400. Roll batter into six equal balls and place on parchment paper on a sheet tray. Cook for 15 minutes, then press down on each of the balls to flatten a bit, sprinkle sesame seeds over evenly then cook for remainder of the time. Let cool 5 minutes then serve with your favorite spread or enjoy on it’s own as a snack.

Cauliflower
Eat Clean, Eat Healthy, & Eat Well.

 

Here is a great vitamix if you need one!
https://affiliate-program.amazon.com/gp/associates/network/build-links/individual/get-html.html?ie=UTF8&asin=B00LBFUKIA&marketplace=amazon

Strawberry balsamic dandelion saute

Strawberry Balsamic Dandelion Greens

Whole30 Approved

  • 1 bunch dandelion greens, cut into ½ in pieces
  • 1 c sliced strawberries
  • 1 tbsp balsamic vinegar
  • 1 tsp pepper
  • 1-2 tsp olive oil for cooking

 

Method:

In a saute pan on high heat, add a small amount of olive oil to coat the pan, add strawberries, cook for 5 minutes, turn to medium heat, add dandelion greens and balsamic, cook 2 minutes, then turn to med/low and let cook for about 10 minutes so the juices extract more and the greens become tender.

 

Serve hot over pork or as a side.

 

http://jessposhepny.com/whole30-diary/

Eat Clean, Eat Healthy, & Eat Well.

Beef Tacos Whole30 Style

http://jessposhepny.com/2016/05/whole30-style-beef-broccoli/

 

You’ll Need:

  • 1 pound ground beef
  • 1 bunch radish, sliced
  • 1 avocado, cut into chunks
  • Cilantro, cut off stems
  • 2 limes, cut into quarters
  • 1 tomato, cut into chunks
  • Red onion, chopped
  • 2 heads butter lettuce

 

Seasoning {to your taste}

  • paprika
  • cayenne
  • salt
  • pepper

Method:

Cook ground beef with seasoning, once 1 minute from done {almost all browned} add ¼ cup water. Remove from heat.

To serve:
Build ingredients in lettuce cups as desired, finish with a squeeze of lime and cilantro.

http://jessposhepny.com/2016/05/whole30-style-beef-broccoli/

Eat Clean, Eat Healthy, & Eat Well.

 

 

 

Lemon Garlic Dandelion Greens

Lemon Garlic Dandelion Greens

Whole30 Approved

I love dandelion greens. I love the bitter taste and the grainy texture of the raw green. I have been trying experiment with creating a less bitter taste and this is not that… this dish is flavorful, but bitter. Serve with something creamy and rich.

You’ll Need:

  • 1 bunch dandelion greens, cleaned and cut into 1 inch pieces
  • 5 cloves of garlic, mined
  • Juice from 1 lemon
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp ground pepper

 

Method:

Coat a large sauté pan with oil, add the stems of dandelion greens first, let cook 2 minutes, then add in the remaining greens along with salt, pepper, and garlic. Cook 5 more minutes, add lemon juice, stir, and turn heat down to cook another 3-4 minutes.

 

Serve with mashed cauliflower and grilled pork.

http://jessposhepny.com/category/healthy-lifestyle/

http://jessposhepny.com/category/healthy-lifestyle/

Eat Clean, Eat Healthy, & Eat Well.

Cucumber Radish Spring Salad

Cucumber Radish Spring Salad

Whole30 Approved

You’ll Need:

  • 1 English cucumber, peeled and quartered lengthwise, then sliced
  • 10 radishes, sliced thin
  • 1 large avocado cut into chunks
  • 2 tbsp lemon herb vinaigrette 
  • salt & pepper to taste

Method:

In a bowl mix all produce with vinaigrette so everything is coated well. Add additional vinaigrette if desired. Serve immediately.

Serves two.
http://jessposhepny.com/category/healthy-lifestyle/

Eat Clean, Eat Healthy, & Eat Well.

A Cruciferous Salad

Ever since I was a teenager I loved this salad. It’s super simple to make, it lasts about a week in the fridge, and tastes great. It’s really good for you too. It’s chalk full of iron.

You’ll Need:

  • 4 Broccoli heads with some stem
  • 1 cauliflower head, cut into bite size pieces
  • 1/2 head red cabbage sliced thinly and about 1.5 inch long
  • White wine or apple cider vinegar for drizzling
  • Salt & pepper to taste

The amounts of the ingredients will depend on how much you really want to make.

Method:

Boil water then throw in the cauliflower for a minute, add the broccoli, let those boil for about 3 minutes or until al dente. Remove with a strainer spoon or chinois so you get all of the little pieces. Add the red cabbage for 20 seconds and remove. Put all of the veggies together in a big bowl and drizzle the vinegar over add salt and pepper to taste and mix.

http://jessposhepny.com/category/whole-30-life/

Eat Clean, Eat Healthy, & Eat Well.