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Cauliflower Steaks with Blood<br />
Orange & Vadouvan Spice<br />
To keep with an orange theme, we chose<br />
vitamin A-packed orange cauliflower for<br />
this recipe, but you can easily use regular<br />
cauliflower. If you really want to get<br />
adventurous, try Romanesco broccoli.<br />
Serves 4<br />
2 blood oranges<br />
1/4 cup O Blood Orange Olive Oil<br />
2 Tbs. organic olive oil<br />
1 large head orange<br />
cauliflower, cut into four<br />
thick slices<br />
1 Tbs. Whole Spice<br />
Vadouvan Crushed<br />
Spice Mix<br />
Salt & pepper to taste<br />
2 Tbs. chopped fresh<br />
cilantro<br />
1 Tbs. chopped fresh<br />
mint leaves<br />
1. Preheat oven to 400°F.<br />
Zest blood oranges,<br />
then peel and cut out<br />
segments.<br />
Photo: (bottom right) Pornchai Mittongtare; Styling: Robin Turk; Food Stylist: Claire Stancer<br />
2. Line large sheet pan with<br />
heavy-duty foil. Combine<br />
blood orange olive oil and<br />
plain olive oil. Place the<br />
cauliflower slices on pan, and<br />
drizzle oil over both sides of<br />
slices. Sprinkle tops with<br />
Vadouvan spice, blood orange<br />
zest, and salt & pepper to taste.<br />
3. Roast until cooked through but not<br />
mushy, about 30–35 minutes (an<br />
inserted knife should penetrate<br />
easily).<br />
4. Stir together blood orange<br />
segments, cilantro, and mint.<br />
Distribute over cauliflower steaks,<br />
and serve.<br />
Per serving: 270 cal; 5g prot; 21g total fat<br />
(3g sat fat); 18g carb; 0mg chol; 65mg sod;<br />
6g fiber; 10g sugar<br />
MAY <strong>2020</strong> • 13