Grilled cauliflower steaks with romesco sauce and toasted nuts
PREP: 15 minutes
GRILL: 16 minutes
- One 2 3/4 -pound head cauliflower (for two “steaks”)
- 3 tablespoons olive oil
- 2 tablespoons sherry vinegar
- 1/4 teaspoon ras el hanout seasoning
- 1/2 teaspoon sea salt
- 1/4 cup raw unsalted almonds, lightly toasted and chopped
- 1/4 cup roasted red bell peppers, drained
- 1 teaspoon minced fresh garlic
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons finely chopped fresh parsley
- Preheat the grill to medium-high heat (350°F to 400°F). Hold the cauliflower head stalk side down on a cutting board. Cut the cauliflower into 1 1/2-inch-thick slabs all the way across, yielding two large “steaks” from the middle of the head, and florets from the edges. Trim and discard the green parts from the steaks and the bottom inch of the stalk. (Reserve the florets for another use.) Pat both sides of the steaks dry.
- Whisk 2 tablespoons oil, 1 tablespoon vinegar, the ras el hanout seasoning, and 1/4 teaspoon salt until thoroughly combined.
- Brush the cauliflower steaks with approximately half of the olive oil mixture.
- Grill the steaks, covered, on well-oiled grill grates for 8 minutes, until slightly charred. Turn and brush with the remaining oil mixture. Cover and continue to grill for 8 to 10 minutes, or until the cauliflower is tender but not mushy. Remove from the grill; cover with foil and keep warm.
- Meanwhile, add the remaining 1 tablespoon oil, the remaining 1 tablespoon vinegar, 2 tablespoons almonds, bell peppers, garlic, the remaining 1/4 teaspoon salt, and the black pepper to the container of a small food processor and purée until almost smooth, about 1 minute. Finely chop the remaining 2 tablespoons almonds and set aside.
- Divide the sauce between the steaks. Sprinkle with the remaining 2 tablespoons chopped almonds and the parsley.
Pesto zoodle bowls
PREP: 15 minutes
Cook: 2 minutes
- 1/4 cup extra virgin olive oil
- 1 1/2 cups packed fresh baby spinach leaves
- 1/2 cup packed fresh basil leaves
- 1/4 cup walnuts
- 1 garlic clove
- 1/8 teaspoon salt
- 2 medium zucchini
- 1 tablespoon extra-virgin olive oil
- Dash of ground black pepper
- 2 ounces soft fresh vegan cheese, crumbled
- 1/4 cup pitted black or green olives, minced
- In the container of a food processor, combine all of the pesto ingredients. Cover and process until nearly smooth, stopping and scraping the sides as needed.
- Using a julienne peeler, make long slices along one side of each zucchini until you get down to the seeded core. Rotate the zucchini and continue to peel until you’ve done all four sides. (If you have a spiralizer, you can use that instead of a julienne peeler.) Discard the core.
- In a large skillet, heat the oil over medium heat. Add the zoodles and pepper; cook for 3 to 5 minutes, until crisp-tender. Remove from the heat; add the pesto and toss to coat. Divide the mixture between 2 serving bowls. Top with cheese and olives.
Spring veggie lettuce wraps
VEGAN, VEGETARIAN, AIP
PREP: 15 minutes
Roast: 45 minutes
- 2 medium orange or yellow beets (about 3 inches in diameter), peeled and cut into 1/2-inch-thick wedges
- 3 tablespoons olive oil 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 1 small shallot, cut into thin wedges
- 8 ounces fresh asparagus, trimmed and cut into 1-inch pieces
- 1 large avocado, halved, pitted, and peeled
- 2 tablespoons fresh lime juice
- 1 tablespoon chopped fresh chives
- 8 large Bibb lettuce leaves
- Preheat the oven to 425°F. In a shallow baking pan, toss together the beet wedges, 1 1/2 tablespoons oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Spread the mixture in a single layer in the pan. Cover the pan with foil. Roast for 30 minutes. Uncover, add the shallot wedges, and roast, uncovered, for 10 minutes more. Add the asparagus and drizzle with the remaining 1 1/2 teaspoons oil. Roast, uncovered, for 8 to 10 minutes more, or until the vegetables are tender and starting to turn brown.
- Meanwhile, in a medium bowl combine the avocado, juice, chives, the remaining 1/4 teaspoon salt, and the remaining 1/8 teaspoon pepper. Mash to the desired consistency using a potato masher or fork.
- To serve, stack the lettuce leaves to make four stacks of two leaves each. Spoon the roasted vegetables on top of the lettuce stacks. Spoon the avocado mixture evenly over the vegetables. Wrap the lettuce around the vegetables and avocado mixture and serve.
Download a free chapter from Ketotarian by Dr. Will Cole here.
For more great recipes and info on the Ketogenic diet, buy a copy of Ketotarian by Dr. Will Cole here.
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