Movie Theater Cauliflower?

Going to the movies can be a fun treat.

However, when we dive into that bowl of Movie Theater popcorn, we end up mindlessly scarfing down more than we bargained for, including hydrogenated and partially-hydrogenated oils (trans fat), salt, naturals butter flavors, preservatives, and toxic chemicals, dyes, and additives. On top of it all, the corn they are using is a genetically modified grain, showered in herbicides, insecticides, and pesticides before it even meets its toxic fate.

Whether you are opting for butter, or not, the oil itself is typically a toxic butter-flavored oil, so you are not escaping much. Regardless of whether you are watching a movie on the big screens or not, we have been conditioned to snack in front of the tv, and pop some corn when we are getting comfy on the couch.

Before you call me crazy, you ought to try this creamy, crunchy, and “cheesy” recipe. As you the florets in the oven, they will caramelize and become the perfect side, whether you are hosting guests for dinner and need something simple but snazzy, or creating a movie night at home. Give this roasted cauliflower dish a try.

Cauliflower is a great source of fiber, water, protein, Vitamin A, C, K, potassium, calcium, and naturally low in calories and fat. Popcorn on the other hand, even the air-popped type, does not have much to gloat about other than it’s low fat and high fiber properties. Popcorn is also a very inflammatory grain and extremely challenging to digest, where as cauliflower is naturally anti-inflammatory and is a naturally cleansing food.

I remember when I could eat popcorn endlessly, until I wanted to pop. However, because of cauliflower’s better nutrient profile and high fiber content, it satisfies more quickly than popped corn.

Roasted Rosemary Cauliflower— Popcorn Style

Ingredients:

• 1 large cauliflower, (about 6 cups)
• 2 tbsp dried rosemary
• 1 tsp sea salt
• 4-6 tbsp nutritional yeast (optional)

Method:

Preheat oven to 375 degrees. In a medium mixing bowl, toss cauliflower with salt and set to the side for 5 minutes. Salt will force cauliflower to release water and help the seasonings to stick without added oils. Add remaining ingredients and toss until well combined. Line a baking sheet with parchment paper, or non-stick paper. Scoop cauliflower onto baking sheet and bake for 30 minutes, or until edges of cauliflower are just lightly browning (about 30-40 minutes). Remove from oven and serve hot, or at room temperature. Top with remaining spices from your mixing bowl. Serve in small bowls with a toothpick for easy snacking.

How do you enjoy your cauliflower? 😉

P.S. I came across this article if you are looking to learn more about the truth about your movie theater popcorn.

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Roasted Garlic and Cauliflower Mashed “Potatoes”

We all need love.

While love does not come from food, many of us turn to food for love and comfort.

Fortunately, “comfort food” does not have to come with a price.  In fact, comfort food can be quite guilt-free and heavenly.

Comfort or not, I used to love cooking for others. Cooking was my “love language,” so to speak.

In fact, I still love cooking, and entertaining.

But when I got married, jumping into a ready-made, and now, “blended” family, I started to view cooking (at home) as more of a chore than anything. Instead of an exciting mission to impress, it became a stressful challenge. Not, however, because it was an under appreciated necessity (like I am sure many mother’s feel), but rather because the kids made faces, as if the thought of eating a broccoli floret was the equivalent to taking out the trash.

Let me tell you, it really takes a toll on your ego when your teenager just wants to eat pasta for dinner when that spiralizer is just begging to be spun, and it can take years off your life having to apologize to a rotisserie chicken. I am sorry. I am sorry. I am sorry.

Oh. You want the chicken leg?

With butter, eggs, bacon?

Aye.

Do you want a real blow to your self-esteem?

How about the fact that Dad is a culinary genius, and I have heard the story of his amazing butter sauce at least 50 times, and the one about eating fish eyeballs a great handful also. Fish eyeballs?

Geesh.

And ew!!!

That said, it is all quite comical, and perhaps what makes working with my clients such an absolute joy. Whether, Carnivore, Omnivore, Pescetarian, Vegan, Raw, Paleo, Gluten-free, I am blessed to have some of the most exceptional clients that are actually excited to learn the secrets to looking and feeling their best, or at least, better.

I now know what every mother must go through when trying to get her kiddos to eat healthier, and I admire my many mothers that embrace their new knowledge and get their family’s on board. The results? They feel amazing! Allergies diminish. Energy surges! Moods enhance! It is beyond exciting to watch.

All this said, I decided to steal back my title as Nutritionist and Lady of the House, and show the family what goes down at a client event.

“Tonight,” I announced, “You are in my kitchen, and I am treating you to a client dinner. So pretend that this is the opening night of my restaurant, and this is what is on the menu.”

“Oh. And there is dessert.”

Behold…

Roasted Garlic and Cauliflower Mashed “Potatoes” 

Serves 4-6

• 2 small cauliflowers, cut away from greens and into florets
• 6 garlic cloves, peeled (less if you are not as big of a fan of garlic as I am)
• 1/4-1/2 cup water
• ½ tsp sea salt, plus more to taste
• 1/4 cup chives for decor

1. Pre-heat oven to 375 degrees.
2. Chop cauliflower into florets. Evenly spread out on baking sheet, or non-stick baking dish, along with garlic cloves.
3. Roast cauliflower and garlic for about 25-35 minutes, stirring halfway through cooking. Cauliflower should be lightly browning around the edges.
4. Carefully remove from oven and then use a deep spoon to scoop the cauliflower and garlic into your blender.
5. Start with ½ of your cauliflower, olive oil, and 1/4 cup water and blend, until a desired consistency, or use a potato masher to combine veggies.
6. Blend away, adding in more florets, and water as blending becomes easier. Be careful not to over-water or your potatoes will become runny.

Serve immediately, or place in an oven safe dish, cover, and keep on warm until ready to serve.

Note: Served with sautéd BBQ mushrooms and steamed asparagus tossed in olive oil. For an amazing and vegan barbecue recipe, try this California Chipotle Barbecue.

Salad recipe to come!

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Golden Sprout Pasta Salad

I adore evenings where I can sit out on someone’s deck, and talk over good food. I also enjoy having to whip up something that is both healthful and creative, as I tend to like simple foods, with minimal ingredients.  That being said, I always surprise myself when I am forced out of my comfort zone, and have to prepare something not only tastes good, but is colorful, and aesthetically pleasing to the eye.

Behold this elegant summer recipe!

Golden Sprout Pasta Salad

Preheat oven to 450 degrees and wrap, 4 washed golden beets, in tin foil.  Place in oven for 40 minutes.

While your beets are roasting, use a serrated peeler to slice 2 zucchinis into “spaghetti” strips

Add 1-2 cups spinach

1 tbsp garlic infused olive oil

1 handful alfalfa sprouts

1/4 cup yellow onion

1/4 cup soaked sun dried tomatoes

When beets are tender, allow to cool for 10 minutes and peel with a carrot peeler.  Chop into cubes.

Toss all of your ingredients together.  Sea Salt to taste.  Add chopped chives for decoration.

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More recipes to come…

 

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