Fall at the Farmer’s market brings some of the most lovely colors and foods. Sweet potato, pumpkin, squash, asparagus, and so many more delicious staples. Eating clean nutritious food for Thanksgiving will make most people gasp, but if you want to break the tradition of being rolled into bed after dinner, then you’ve come to the right place. I’ve compiled 22 recipes from the “blog-o-sphere” that I have personally prepared over the years that will be easy, healthy, and tasty options to serve this year.
This is one of my favorites because you can’t even tell you are eating Cauliflower! I don’t have grill, although it’s the best on the grill, so I made these on a cast iron grill pan. I adapted this recipe to my own taste. I am not a big fan of a lot of spice so I used 1/2 a tablespoon of paprika. If you love spice, this recipe calls for 2 tablespoons of paprika, so go for it. I also love to take the extra left over “shavings” of the cauliflower and stir-fry them in the spice with oil at the end.
Source: The Kitchn
Servings: 3-5 people
What you need:
2 large heads cauliflower
1/4 cup olive oil
2 limes, zested and juice
2 cloves garlic, finely grated
1 teaspoon honey or agave syrup
1/2 tablespoons paprika
1 tablespoon chipotle powder
1 teaspoon salt
1/4 cup finely chopped cilantro leaves
Lime wedges, to serve
Remove the leaves on each cauliflower head and trim the stem end until you can set the cauliflower flat on the cutting board. Use a large, sharp knife to trim off the sides, then cut the cauliflower into 3 to 4 thick “steaks.” Reserve the florets that fall away for another recipe.
Whisk the olive oil with the lime juice in a small bowl. Whisk in the grated garlic and honey or agave syrup. In a separate bowl, mix the lime zest, paprika, chipotle, and salt.
Heat a gas or charcoal grill to high. Brush one side of each cauliflower steak with the olive oil mixture and sprinkle generously with the chipotle powder mixture. Place the seasoned side down on the hot grill. Brush the tops with the olive oil mixture and season with the chipotle mix.
Cover the grill and cook for 5 to 6 minutes. Remove the lid and carefully flip the cauliflower. Cook covered for an additional 5 minutes or until done to your desired texture.
Sprinkle with chopped cilantro and serve immediately with lime wedges on the side.
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