Holiday Healthy with Cauliflower and Rutabaga
Hello my veggie-loving friends!
For today, I want to bring you two easy recipes that you can make during this busy holiday season. I want to prove to you that eating more veggies can be easy, convenient, and affordable – even as your budgets get tighter with all the holiday spending.
For example, take a look at one of my recent shopping trips. I took a trip to the local Farmer’s Market at Sick Kids for fresh seasonal produce and to the local grocery store for the rest. I spent a total of $50 and look how much food I got (sorry about the blurry photo, I was just excited to get cooking in the kitchen)!
In the paper bag (small and blurry in the upper center of the photo), there are fresh samosa’s with a tamarind chutney from the Spice Chef. Check out his website!
Cauliflower Steaks with Cauliflower Puree
Alright, so first up today I have for you cauliflower steaks with cauliflower puree!
Cauliflower is more affordable these days, since it is in season, and it is a perfect time to load up on it. I personally love this recipe. It’s a meal with 3 ingredients! One whole cauliflower, one whole head of garlic, seasoning and oil.
Tips to make it better for your body – Hmm…not quite sure! This recipe needs a lot of seasoning, since plain cauliflower has little flavor so I would say salt is necessary for this recipe. The only thing I can think of is to bake the cauliflower in the oven, rather than pan frying it first (sorry, I needed to fry it this time), to reduce the fat content.
Tips to make it successful – Cut the cauliflower steaks as thick as possible, so that they don’t fall apart when you’re frying them in the pan!
Ingredients (for 2 steaks):
-1 head of cauliflower
-1 head of garlic (optional)
-seasonings (I used salt, pepper and garlic powder)
-oil (I used grape seed oil, but vegetable oil or coconut oil will work as well!)
Preheat oven to 325 degrees F. If you’d like to add more flavor to the cauliflower puree, drizzle some oil on a whole head of garlic, wrap in aluminum foil and leave to cook for 1 hour. In the meantime, you can use the oven to make the rutabaga fries, or to bake muffins or your favorite pie!
After 1 hour, remove the garlic from the oven. Take off the peel from each garlic clove and collect the softened garlic, which will add tons of flavor to the cauliflower mashed potatoes!
Bring a pot of water with 1 tsp salt to a boil. Heat up a pan to medium heat.
Slice two 1.5 inch steaks from the cauliflower, and coat with oil, and season on both sides with salt, garlic powder and pepper.Add 1-2 tbsp oil to the pan and add the two cauliflower steaks. Fry for approximately 5 minutes on each side, until browned. Place on a tray into the oven to finish cooking for 10-15 minutes.
Chop up the rest of the cauliflower into florets and add to the pot, once the water has began to boil. Boil for 10 minutes, or until soft.
While the steaks are warming up in the oven, using a hand blender or food processor, or potato masher, mash the cauliflower with the softened garlic, salt, pepper and garlic powder.You can also add some coconut oil, some vegetable oil, or butter to add more flavor to the recipe.
And voila! Dinner is on the table with just three simple and affordable ingredients!
This is a rutabaga!
And these are rutabaga fries!
Tips to make it better for your body – This is a tough one. Well, its definitely better for you than potatoes. Rutabagas have a lot less starch and are an excellent source of fiber, vitamin C, and potassium.
Tips to make it successful – Don’t toss the rutabaga fries with salt until 10 minutes before they are done. This way the rutabaga fries stay juicy on the inside and crispy on the outside (otherwise, the fries will end up shriveling up like a prune in the oven!)
Ingredients (serves 2):
-1 large rutabaga
-2-4 tbsp oil (grapeseed oil, coconut oil, or vegetable oil are perfect)
-salt, to season
Preheat oven to 350 degrees F.
Peel rutabaga and slide into 1/2 inch thick sticks. Toss in 2-4 tbsp oil and bake on a baking tray, for 40 minutes, checking frequently and tossing to get an even roast. In the last ten minutes add the salt.