Hello blog world! I’ve been MIA this week because I was sort of in a blogging funk, so I decided to take some time away. And I’m okay with that! But I’m such a hypocrite because when some of the blogs I
stalk love take a break from blogging, I’m always thinking come on, post already! So you see, it’s a double-edge sword. But I digress…
Even though fall is here, it still feels like summer in Florida. It’s hot and muggy and I’d do just about anything to trade places with one of you all up north. Fall has always been my favorite season but I don’t get to truly experience it unless I travel. My fall escape has been venturing through blogs and enjoying all of the fabulous fall foods and recipe ideas. Pumpkin much? Hello gorgeous, how I’ve missed you so!
I have been spending a lot of time in my kitchen this week, so I figure it’s about time I share some of the delish recipes I’ve been playing with. Since I am constantly on the go between work and classes, I try to come up with tasty dishes that pack easily for lunches and snacks. One of the best things I made this week was a marinated cauliflower. I lightly blanched the cauliflower and tossed it in a balsamic citrus vinaigrette then chilled it for a few hours. I then topped it with some roasted sunflower seeds for extra crunch! It turned out absolutely delicious and packed full of flavor.
1 lg. head cauliflower, chopped into bite-sized pieces
2 tsp. dijon mustard
1 tbs. agave nectar syrup
2 tbs. orange juice
juice from 1/2 lemon
2 tbs. balsamic vinegar
1 tbs. apple cider vinegar
1 tsp dried basil
pinch red pepper flakes
fresh ground pepper
2 tbs. roasted sunflower seeds
1. Wash and chop cauliflower florets, and lightly blanch. **Steam or boil for 5-6 minutes then transfer to ice bath.
2. Strain cauliflower from water and place in large mixing bowl.
3. In a small mixing bowl add remaining ingredients and whisk thoroughly to combine. Pour marinade over cauliflower and toss to coat.
4. Allow cauliflower to marinate in the fridge for 2-3 hours. Top with roasted sunflower seeds and serve. **Marinating in the fridge is optional, but will allow the flavors to more thoroughly combine. This dish is still fabulous without the full marinating time.
Oh cauliflower… glorious cauliflower. I think you are massively under appreciated. You are usually the last victim to leave the veggie platters, and often the last lonely soul in my veggie drawer. Why do I neglect you? Your raw crunch can be harsh and some people haven’t a clue what to do with you, but this dish may change all that ;)
This dish is fabulous as-is, served in veggie tacos, or on top of a large green-leaf salad. The best part about this dish is that it appeals to all dietary preferences because it’s low-fat, gluten-free, vegan, low-carb, low-sugar and still packed full of taste and nutrients! If you like you can make this raw and skip on cooking the cauliflower; just allow for extra marinating time to fully incorporate the flavors.
I enjoyed some cauliflower over a huge green-leaf salad and served with a couple of other tasty dishes I whipped up throughout the week.
Served with sweet roasted beets, sesame ginger kale, curry broccoli barley salad and scoop of roasted red pepper hummus.
Here’s some food for thought if you are interested in food politics like I am. Both of these articles were shared with me by some friends. =)
Is Junk Food Really Cheaper? –A decent take on why Americans should quit making financial excuses for not changing their eating habits.
The 6 Most Horrifying Lies the Food Industry is Feeding You –From ammonia drenched meats to chemicals in packaged orange juice that aren’t listed on the ingredient list, this article will make you think twice about processed foods.
Thanks for putting up with my blogging funk! It feels good to be back =)
Do you guys ever get in a blogging funk? How do you deal with it?