lemony cauliflower soup

Clean Eating Cauliflower Soup

Cauliflower is definitely my favorite brassica. I pretty much love it any way you prepare it. Riced, roasted, steamed, sauteed, and blended, as in this delicious and creamy cauliflower soup.

lemony cauliflower soup

This cauliflower soup is an old favorite. It’s simple to make yet so big on flavor. It’s also a health-supportive powerhouse and so important in your bodies natural detoxification systems. It’s a staple in my Nourish program cookbook, as are many other cauliflower dishes. Cauliflower includes antioxidants that boost Phase 1 detoxification and sulfur-containing nutrients that boost Phase 2 activities. Cauliflower also contains phytonutrients called glucosinolates, which activate detox enzymes and intensify their activity.

Clean eating cauliflower soup

Cauliflower is also a powerful anti-cancer veg! It’s broad spectrum antioxidant support helps lower the risk of oxidative stress in our cells, which helps to prevent some forms of cancer (especially colon, breast and ovarian cancer). You can feel good about eating this cauliflower soup!cauliflower soup with pistachios

The soup is also kid friendly. Norah absolutely loves it! The recipe is a simple blend of sauteed onions and garlic, vegetable broth, and lemon juice blended with cooked cauliflower. I topped mine with pistachios and hemp seeds but you could also add a dollop of harissa, shredded cheese, or pumpkin seeds.

clean eating cauliflower soup

Clean Eating Cauliflower Soup

Ingredients

  • 1 head cauliflower, chopped
  • 2 Tbsp olive oil
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • Sea salt and pepper
  • 3 cups organic vegetable broth
  • 1 cup filtered water
  • 1/2 lemon, juiced
  • pistachios and hemp seed, for garnish

Instructions

  1. Saute onions and garlic in oil until softened. Season with salt and pepper. Add broth, water and cauliflower, bring to a boil, then simmer until cauliflower is softened. Transfer soup to your blender and blend until creamy. Place back in your pot and add lemon. Taste for seasoning. Top with pistachios and hemp seed to serve.
http://foodconfidence.com/2016/02/05/clean-eating-cauliflower-soup/

Clean eating cauliflower soup is a delicious, detoxifying weeknight dinner!

crispy cauliflower topped with tahini sauce and chopped fresh mintA side dish everyone will be fighting over! Oven roasted, crispy cauliflower with tahini lemon sauce. @danielleomar

Crispy Cauliflower with Lemon, Tahini, Garlic & Mint

Crispy cauliflower topped with tahini sauce and chopped fresh mint. A side dish everyone will be fighting over! via @danielleomar

Last weekend I celebrated a friend’s almost 40th birthday at a restaurant here in DC called Proof. Although the food was decent, the best thing we ate that night was a fun cauliflower side dish. It was a crispy cauliflower tossed in a delicious Tahini sauce. I could have just eaten a few bowls of that dish and nothing else.  I think we all could have.  It was that good.

crispy cauliflower topped with tahini sauce and chopped fresh mintA side dish everyone will be fighting over! Oven roasted, crispy cauliflower with tahini lemon sauce. @danielleomar

This restaurant has been around a while and after a quick internet search, I discovered it is known for this popular lebanese-inspired cauliflower side. My girlfriends and I were clueless; we had no idea we had stumbled upon the restaurant’s signature dish. I decided to try and recreate the deliciousness for our next supper club dinner and I got busy testing.

crispy fried cauliflower topped with tahini sauce and chopped fresh mint.

The original recipe is fried but I wasn’t about to fry mine. Not for anything, but I really didn’t want to spatter oil all over my freshly-cleaned stove top. I went for the roast. I tossed the chopped cauliflower pieces in olive oil, spices, and panko bread crumbs, hoping to get that “fried” feeling. Once roasted, I poured on the tahini dressing and gave it a gentle stir. I finished it off with a sprinkle of fresh chopped mint. Do not skip this step, the mint is really what gives this dish a punch of flavor. It was pretty simple to make and so tasty. It was so good that after I took these lovely photographs I ate the whole bowl. Yes, I ate an entire cauliflower myself. For lunch. It happens.

Here’s how you can make it happen, too.

Crispy Cauliflower with Lemon, Tahini, Garlic & Mint

Yield: 4 servings

Serving Size: 1 cup

Crispy Cauliflower with Lemon, Tahini, Garlic & Mint

Ingredients

  • 1 large head cauliflower, chopped into florets
  • 2-3 Tbsp Olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sea salt
  • 1/2 cup Panko bread crumbs
  • For the Tahini Sauce:
  • 2 Tbsp Tahini
  • 2 Tbsp water
  • juice from 1/2 a lemon
  • 1 small garlic clove, minced (I use Gourmet Garden)
  • pinch salt
  • 1 tsp ground cumin
  • 1/4 cup fresh mint

Instructions

  1. Heat your oven to 425. In a large bowl, toss cauliflower with olive oil, garlic and onion powder and salt. Shake the bowl or stir well. Then add panko bread crumbs and stir or shake again. Pour cauliflower into sheet pan and roast for about 25 minutes, stirring 2-3 times while cooking.
  2. In a small bowl, whisk together the tahini sauce ingredients. Taste and adjust seasoning. Add more water if too thick. When cauliflower is done, gently toss with the dressing and sprinkle with chopped mint before serving.
http://foodconfidence.com/2015/08/14/crispy-cauliflower-with-lemon-tahini-garlic-mint/

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black bean pasta with olives and cauliflower -- gluten free, high in protein and fiber

Black Bean Pasta With Olives & Cauliflower

black bean pasta with olives and cauliflower 1

I found this black bean spaghetti at Costco. Surprisingly, it’s organic, gluten-free and pretty much clean eats. There are only 2 ingredients: black beans and water. Can’t get much cleaner than that, right?

How does it taste? I was thinking that, too. So much so I never thought I would actually make this pasta. I have a few of those items in my pantry, stuff that looks interesting in the store, but I never feel inspired to actually cook. But tonight, I got adventurous. I figured you can’t go wrong with pasta, right?

black bean pasta with olives and cauliflower 4

I approached this challenge the same way I would any pasta dish. Toss it with some olive oil, a few veggies and call it a day. I make this sort of dish regularly for Norah, but I actually stopped eating pasta years ago when I realized I could no longer eat half a pound all by myself and not suffer consequences. Since then, I’ve kind of gone cold turkey. Except for the occasional last bites of Norah’s bowl or my summer love affair with raw zucchini pasta, I just don’t eat it. Nor have I ventured into the gluten-free or low-carb pasta world. I had a short stint with whole wheat pasta, but our relationship didn’t last. I grew up eating Italian food. And a lot of pasta. I’ve mentioned before, my Italian mom would toss pasta with just about anything — peas, eggs, cauli, zucchini, eggplant, beans, tomatoes. I didn’t matter. It always tasted awesome. So to recreate that flavor with wheat pasta, well…I’d rather go without.

black bean pastaEnter this black bean pasta. Let’s not kid ourselves, this is not at all what I grew up eating. It definitely has that slight grainy texture as the whole wheat stuff. But, with one main difference. It is so filling! There’s no way I’m stuffing my face with this stuff. I don’t think I’ve ever felt so satisfied (and full) from any pasta before. Another benefit? It’s jammed packed with protein. A two ounce serving has 25 grams (that’s a little over three ounces for those wondering).  And yes, it’s very low carb. Only 17 grams per two ounce serving and 12 of those grams are fiber! That means net carb: 5 grams.

black bean pasta with olives and cauliflower 2

Seriously, back in the day I would have eaten half of this serving plate. That’s the thing with pasta, right? You keep going back for more! I didn’t even put a dent in this stuff. I was full after just a few bites, and that says a lot!

Will your family like it? I think so. Norah was definitely intrigued by the “brown pasta.” She eagerly tried it and gave it the thumbs up. I will say though, by one quarter luck and the rest perseverance, she is an adventurous eater. I hope you’ll give it a try! Here’s how I made it:

Black Bean Pasta With Olives & Cauliflower

Ingredients

  • 1 big handful black bean pasta
  • 1/2 head cauliflower, cut into bite sized pieces
  • 1/4 cup diced onions
  • 2 Tbsp olive oil
  • 1 tsp Herbamare Italian Blend Season Salt (or any Italian herb blend)
  • 1/8 tsp salt (plus more for pasta water)
  • 1/2 cup kalamata olives, pitted and chopped
  • 1/4 cup fresh parsley
  • Parmesan cheese, optional

Instructions

  1. Boil pasta in salted water, according to package directions. In a saute pan, heat olive oil and onions until golden brown. Add cauliflower and season salt (or just salt). Saute until cauliflower is just tender, about 10 minutes. Stir in chopped olives. Then add fresh parsley. Stir well to combine. Add 1-2 ladles of pasta water to saute pan. Taste for seasoning. Add salt and pepper if needed. Drain pasta and place in large serving bowl. Toss cauliflower and olives with pasta. Serve with Parmesan cheese, if desired.
http://foodconfidence.com/2014/04/09/recipe-black-bean-pasta-olives-cauliflower/