roasted sriracha cauliflower super bowls

This is the cauliflower dish dreams are made of. We crave this dish weekly! If you don't already own Thug Kitchen, do yourself a favor and get a copy A.S.A.P. It's a vegan cookbook but I promise you'd never know it eating out of it. The meals are savory, filling, and obscenely delicious.

It really helps to have someone making the hot sauce and peanut sauce while someone else is chopping and roasting the cauliflower but all in all this meal takes about a half hour to get on the table. We love the leftovers and think it gets hotter with time. Make this for dinner, make this for friends (they will love it!).

adapted from Thug Kitchen's Recipe

serves 4-6

2 medium heads Cauliflower, chopped into thumb-sized trees
1/2 cup flower
1/2 cup water
***
2 tsp oil
2/3 cup Sriracha (or hot sauce)
1/4 cup rice vinegar
1/2 tsp tamari (or soy sauce)
***
1/4 cup warm water
1/4 cup + 2 Tbsp rice vinegar
2 Tbsp lime juice
2 tsp fresh minced ginger
1 tsp tamari (or soy sauce)
1 tsp agave (or maple syrup)
***
prepared quinoa
shredded cabbage

to make your cauliflower:

*heat your oven to 450
*lightly grease rimmed baking sheet
*whisk together the flour and water, toss with cauliflower
*spread the cauliflower out on baking sheet and roast for 15 minutes, mixing halfway
*combine all hot sauce ingredients in a sauce pan on low heat until warm
*remove hot sauce from the heat
*whisk together all peanut sauce ingredients and place in the fridge until serving
*after 15 minutes in the oven, toss cauliflower with the hot sauce, and place back in teh oven on the baking sheet for 3 minutes

to make your bowls:
*divide quinoa
*add shredded cabbage
*divide cauliflower
*drizzle peanut sauce

serving suggestions:
*garnish with peanuts, cilantro, or more sriracha
*add dry-fried tofu strips!

cauliflower cheese soup

A lot has happened in the three years since I lasted posted! My mom battled stage 4 cancer and survived a bone marrow transplant in 2014. As a result of my research on anti-cancer diets, I became a pescatarian. In an effort to be healthier, my plant based diet no longer includes beef, pork, or poultry. I don't miss that stuff. Ever.

Lately, I've been reading Super Immunity by Dr. Joel Fuhrman which has confirmed some of what I already knew about immunity and the importance of an anti-inflammatory diet. However, the book also goes into depth about the power of cruciferous vegetables, so I'm trying to incorporate cauliflower into meals whenever I can. It just so happens the hubby likes cauliflower so this is a win-win.

This soup was relatively easy to make and so velvety smooth and creamy I know I'll be making it again soon! We don't eat cheese very often but the Borough Market Cheddar Cheese I found at Whole Foods was fantastic. This meal felt like such comfort food and was very filling.

adapted from Jamie Oliver's Recipe

serves 6-8

2 carrots

2 celery stalks

2 medium onions

2 cloves garlic

8 cups cauliflower florets (about 1 large head)

olive oil

1-3/4 quarts vegetable broth

sea salt

fresh ground pepper

8 ounces cheddar cheese

1 teaspoon prepared English mustard

nutmeg (for garnish)

to make your soup:

*peel and roughly slice carrots

*slice celery

* peel and roughly chop onions

*peel and slice garlic

*cut cauliflower into 1/2" slices

*heat broth in stock pot until boiling

*heat oil in large sauce pan on medium

*add all chopped and sliced ingredients and cook for 10 minutes with lid askew, stirring occasionally

*grate cheddar cheese and set aside

*add the veggies tot he stock pot and and bring to boil

*reduce heat and simmer for 10 minutes

*remove from heat and season with salt and pepper

*add the cheese and mustard

*using an immersion blender, pulse soup until silky smooth

*divide between serving bowls and garish with nutmeg