Cauliflower - one of the vegetables that I wanted nothing to do with when I was growing up and now I can't get enough of. Right up there with brussels sprouts, I was a pretty adamant “no” when it came to cauliflower. And with no good reason other than that we just didn't know how to cook it - how to help it come out from behind broccoli's shadow and be its best self. But, like an Oprah makeover, cauliflower (or shall I say cauliFLOOOWWWWEERRRR) has come into its own and is showing up all over the place.
Makes 4 toasts
- 1 head of cauliflower
- 2-3 tbsps organic non-gmo canola oil or coconut oil
- 1 tbsp olive oil
- 1/4 cup pumpkin seeds
- Scant 1/4 tsp red pepper flakes
- 3 tbsps cilantro, chopped
- 1 lime, juiced
- Salt and pepper
- 4 slices of whole grain or gluten-free bread
- Preheat oven to 450 degrees. To cut your cauliflower into steaks, place the head of the cauliflower stem side down on a cutting board. Using a large knife, slice it down the very middle. Then cut down again on each half to create 1/2-inch thick slabs. Remember, you're putting the cauliflower on toast, so nice flat pieces decrease the chances of the cauliflower falling on the plate and increase the chances of it falling into your mouth. Toss cauliflower with 2-3 tbsps canola or coconut oil, salt, and pepper. Arrange in a single layer on a parchment paper-lined sheet tray and cook for 20 minutes a side.
- While the cauliflower cooks, toast the pumpkin seeds with 1 tbsp olive oil in a skillet over medium heat, tossing occasionally. Once the seeds begin to brown (about 5 minutes), add red pepper flakes, stir to combine, remove from heat, and set aside.
- In a bowl, toss to combine the cauliflower, lime juice, chili pumpkin seeds, and cilantro.
- Toast your bread. *In the summertime, up your game by popping the bread on the BBQ with a drizzling of olive oil. A bit of char adds a nice subtle summer boost that pairs nicely with the lime juice.
- Load up the toast with your cauliflower mixture and dive in.