I hated cauliflower when I was growing up. What a different story today. It’s all in how it’s cooked, isn’t it?
Who would have thought that cauliflower could be an excellent stand in for meat? This dish really feels like eating a steak in many ways. But compared to beef – or even worse, chicken – this is anti-inflammatory instead of causing more inflammation.
I ordered this dish at Morini, a wonderful restaurant in Manhattan, and Chelsea and I both fell in love with it.
After much trial and error, we finally re-created it, making an anti-inflammatory version of the steak sauce.
Remember to sauté the cauliflower with coconut oil because it holds up to high heat—unlike many other kinds of oils that can go rancid and turn into trans fats.
You’ll notice it doesn’t make food taste like coconut; there is only the subtlest hint of sweetness.
I hope you love this one as much as we do! Give it a try and let me know what you think over on Facebook.
CAULIFLOWER STEAKS WITH GINGER, TURMERIC, AND CUMIN
INGREDIENTS [Serves 4]
1 large head cauliflower
1 Tbsp. coconut oil
Salt (Celtic Grey, Himalayan, or Redmond Real Salt) and pepper to taste
ANTI-INFLAMMATORY STEAK SAUCE
1 Tbsp. extra virgin olive oil
1 tsp. freshly grated ginger
1 tsp. ground cumin
1⁄2 tsp. ground turmeric
Small handful of cilantro, chopped
Preheat the oven to 400 degrees Fahrenheit. Cut the stem off the cauliflower and remove any leaves. Using a large knife, slice the cauliflower from the top to the base into “steaks” (3/4 inch thick or so).
Season each steak on both sides with sea salt and black pepper.
Heat the coconut oil in a pan over medium to high heat. Cook the cauliflower steak until golden brown and crispy, and then turn over and do the same to the other side (about 2 minutes each side, give or take, depending on the size of the cauliflower steak). Then transfer the steaks to a baking sheet.
In a separate bowl, whisk together olive oil, ginger, cumin, and turmeric. Brush (or drizzle with a spoon) the mixture onto the cauliflower steaks.
Roast in the oven until tender, about 15 minutes. Garnish with cilantro and serve.
This recipe came straight from my new book, Get Off Your Acid: 7 Steps in 7 Days to Lose Weight, Fight Inflammation, and Reclaim Your Health and Energy.
In fact, you’ll find more than 50 recipes in addition to all of the information about your alkaline health.
Here’s what beauty authority Bobbi Brown had to say about it…