Cauliflower is not ever something I enjoyed. Apparently a lot of other people share my lack of enthusiasm for the veggie, because when I made a huge beautiful veggie tray for my nephew’s birthday last weekend, it was one of the few things that remained untouched.
Such is life.
So, I’m back on my Whole30/Paleo kick and I’m HUNGRY. There’s a nearly full head of cauliflower in my fridge staring at me, and I can’t stand to waste it. A memory of a friend of a friend comes to mind…. She looked my way during a food discussion at a party and screeched when I told her I didn’t like it. *Ahem* Apparently… people make pizza crust with it, and it’s a big thing I’m only now learning, because – in my world – pizza is god, and you do not mess with crust, sauce, and cheese. Some people beg to differ. Savages.
CHEAT DAY WAS INVENTED FOR PIZZA, PEOPLE.
But, I digress.
If you can’t tell, I’m a little wonky and spacey and out of sorts. I don’t really feel like myself today. It’s Day 2 of eating better and this time is always the hardest for me as I come down off my sugar high. I don’t want to do anything today but space out on the couch or nap… and napping is not something I do. Therefore, you can tell how weird this is for me!
So, in case you don’t already know of her, Michelle from NOMNOMPALEO.COM is the Goddess of Paleo. She has a hundred award-winning recipes for just about everything. I typed “cauliflower paleo” into my google toolbar and I found this little gem…
In reality, I cheated. A lot. And I didn’t really follow this true to form at all. But it was delicious so I want to share it anyway.
- large cauliflower
- ¼ cup coconut oil (I used like, a 1/2 c of olive oil by the time I was done…)
- Kosher salt (Morton salt. Whatever, right? Same thing.)
- ¼ cup capers, drained (I wish! I didn’t have any.)
- ¼ cup chopped Italian parsley (I only had dried, so I sprinkled a little bit.)
- 2 cloves garlic, thinly sliced lengthwise (I used garlic powder)
- 1 teaspoon Aleppo pepper (or red pepper flakes) (I used red cayenne pepper)
- I added juice from a whole lemon, and pepper.
Here’s what mine ended up looking like… (the things next to it are the jalapeno chicken sausages… I could only eat one since I ate nearly that entire plate of cauliflower!)
Some things I’ve learned:
- smaller the better, especially when you have no patience. The smaller pieces were softer (ergo, more delicious) than the larger ones.
- lemon makes everything better. period.
- i started on med/high heat (since I wasn’t using a cast-iron pan) and i think that worked out well, but i turned down the heat a bit because i didn’t want to burn them. … which walks into my next bullet…
- i used a LOT of olive oil. I once heard someone say that if you have olive oil that goes bad, it means you’re not using enough, so i used a lot. It kept my flowers from sticking and it helped them crisp up better. Plus, you can’t go wrong with a good heart-healthy fat like that!
I’ll definitely make this again, it was a huge win for me. Do you have a good way to prepare cauliflower that you want to share? I’m looking for new ideas now!