Cauliflower: Is There Anything It Can't Do?

The answer to that question remains an enthusiastic "No!", at least in my kitchen.

This time of year, I make a lot of chocolate shakes/smoothies, using frozen raspberries to create a thick texture. As much as I love that flavor combination, sometimes I just want a plain chocolate shake, so I had to come up with something else to freeze that would provide that same thickness without adding flavor (or carbs, as did the go-to choice during my pre-Primal eating days, frozen bananas).

Since I have previously enjoyed cauliflower cooked with coconut cream as a dessert, I gave it a try as frozen texture provider in a chocolate shake, and Holy Smokes! To say it exceeded my expectations would be an understatement. For someone who eats dairy ice cream and sugar every day, this might not rev their engine. But if it's been a while since you've consumed those things for any reason, this could make your day. I used a regular blender; no Vitamix required!!

My only suggestion is that you keep the container that held the frozen cauliflower away from your nose as you eat your treat, as the cabbage-y smell may confuse your palate, adding a flavor that isn't in the actual smoothie.

Primal Chocolate Shake
Serves 1-2

2 cups cauliflower florets
1 cup (8 fluid ounces) full fat coconut milk (from a can, not from a carton)
3 tbsp. cocoa powder (preferably NOT Dutch processed)
1 1/2 tsp. vanilla extract
13 drops of Stevita brand stevia*, or to taste

Cook cauliflower (steamed or in a little water) until somewhere between fork-tender and soft. Allow to cool at room temperature, then freeze**.

When you are ready to make the shake, if the cauliflower is rock hard, allow to thaw a little bit at room temperature (about 10 minutes). Add all of the ingredients to a blender. Blend as you would any kind of smoothie. I like to start at a lower speed and gradually ramp it up. If you like to start it on high and keep it there, have at it. 

Blend until the cauliflower is obliterated and the shake is smooth and thick.

Berry Variation

Replace 1 cup of cauliflower with 1 cup frozen strawberries or raspberries
Add 1 tsp. balsamic vinegar



* If using any other brand of stevia, start with a very small amount, and add in tiny increments until it reaches your ideal level of sweetness

** You can also use store-bought frozen cauliflower. No need to cook it beforehand; just thaw for about 5-10 minutes before blending.

Basque in the Glow

I’ve been eating a lot of roasted broccoli lately. The flavor and texture remind me a little of potatoes, and got me thinking about my erstwhile favorite roasted potato recipe, Basque Potatoes, from Farmhouse Cookbook by Susan Hermann Loomis.

What I liked best about the recipe is how the parsley crisps up in the oven, so I usually quadrupled the amount that the recipe called for. Recently, I used the same ingredients to season my roasted broccoli, and the results were very satisfying, especially the crispy parsley.

Even though it is warming up outside, we’ll still have plenty of “Oven Weather” in the next few months, so give it a try before Summer sneaks up on us.

Basque Roasted Broccoli

Adapted from Farmhouse Cookbook by Susan Hermann Loomis

Serves 1-2

1 lb. fresh broccoli, florets and stems

1 bunch parsley, coarsely chopped

3-4 Tbsp. olive oil

1 clove garlic, pressed or very finely minced

¼ tsp. dried thyme

¼ tsp. dried rosemary

1 tsp. sweet (regular) paprika

1/16 tsp. cayenne

1/8 tsp. fine salt

¼ tsp. ground black pepper

Preheat oven to 425 degrees.

Cut broccoli florets into smallish pieces. Cut stems into ½-inch pieces, peeling first if they are woody.

In a good-sized mixing bowl, combine olive oil, garlic, thyme, rosemary, paprika, cayenne, salt and pepper. Add broccoli and parsley and toss until coated.

Spread out the coated broccoli and parsley evenly onto a baking sheet. Use a spatula to scrape out any olive oil that is clinging to the mixing bowl and drizzle it over the broccoli.

Place baking sheet into preheated oven and roast for 25 minutes. Turn off the heat, but leave the baking sheet in the oven for an additional 10 minutes. Remove from oven and serve immediately.

Revising a Childhood Treat

When I was growing up, one of my favorite store-bought treats was a snack cake called a Jim Jam. It was a basic sponge cake topped with strawberry jam and coconut, and my Mom would buy day-old ones for half price at the Bakery Thrift Shop. It’s probably been 38 years since I’ve had one, but every now and then I get a hankering, so I set out to make a Primal-friendly version that also accommodates my own food sensitivities (free of grains, legumes, sugar, dairy and eggs). I started with the basic muffin recipe from Durga Fuller, adding the Jim Jam elements until I reached the ideal ratios.

Because they require a little advanced preparation, these aren’t a good choice for busy weekday mornings. They are, however, just a bit fancy enough for a birthday breakfast or a Valentine’s treat (what with the red topping and all). It’s an easy recipe to cut in half for smaller households.

Flim Flams

Makes 12

Topping

4 cups whole fresh or frozen strawberries (if using frozen berries, measure before thawing)

4 drops Stevita brand stevia liquid*

Puree berries in a blender. Pour into a small saucepan and cook uncovered on low heat until reduced by about half, stirring occasionally (about 30 minutes). Add stevia and mix in thoroughly. Allow to cool, then store in refrigerator until you make the muffins (can be made the day before). Yields about 2/3 cup.

Muffins

**please note the advanced prep required for the flax egg substitute**

2 cups almond flour/meal

½ tsp. baking soda

½ tsp. salt

½ tsp. cinnamon

½ cup shredded, unsweetened coconut, plus more for topping

¼ cup flax seed meal mixed with ¾ cup water, allowed to sit until thickened (20 minutes-12 hours)

1/3 cup unsweetened almond milk or coconut milk (either from carton or can)

½ cup melted coconut oil

3 tsp. vanilla extract

12 drops Stevita stevia liquid

2 Tbsp. apple cider vinegar

2 Tbsp. coconut flour (optional)

Preheat oven to 375 degrees. Lightly grease 12-cup muffin pan (unless it is non-stick). Mix together almond flour, baking soda, salt, cinnamon and coconut. Add  flax mixture, almond or coconut milk, coconut oil, vanilla extract and stevia. Mix well with whisk or spoon. Add vinegar and mix in quickly and thoroughly. If mixture seems too runny, add a tablespoon or two of coconut flour to absorb some moisture.

Spoon evenly into muffin tins, creating a little concave depression on the top of each. Spread strawberry topping evenly on muffins (about 1 Tbsp. each). Sprinkle additional shredded coconut on top of the strawberry spread.

Place in oven and bake at 375 for 20 minutes. Turn off oven and allow the muffins to continue baking in the still-warm oven for 5 more minutes. Remove from oven and allow to cool for at least 20 minutes and up to 2 hours. With a fork, carefully remove from tins. For maximum specialness, serve on your prettiest little plates.

*As with all of my recipes which call for stevia, if you are using any other brand, add 1 drop or pinch at a time until you reach your own desired level of sweetness.