Recipe: Cauliflower R6;Steaks’ Over Garlicky Edamame Mash

I spend a lot of time talking clients through the process of replacing animal-protein based dishes with meatless . Cauliflower steaks and whole roasted cauliflower are a favorite of mine: they’re easy to prepare, and they make a lovely presentation.

The only drawback I can think of is that cauliflower doesn’t always offer quite enough macronutrient density to fill people up. I usually recommend pairing it with some sort of nutritious side (a grain or a legume dish or a soup).Another nice feature of this dish is that, cauliflower aside, it can be a pantry/freezer meal.

Keeping frozen, shelled edamame in the freezer is a great way to quickly add protein to any , stir fry, noodle or grain dish; it can also easily be turned into hummus.

And of course, it’s what makes this dish so practical for a weeknight supper.

Use whatever dry or fresh herbs you have to give the dish flavor and a personal touch. Rosemary, thyme, lemon, or paprika would all be great flavorings for the cauliflower steaks, and sage, cilantro, and dill could all be great accompaniments to the edamame mash.

Cauliflower Steaks Over Garlicky Edamame Mash |An easy #vegan, #glutenfree, root-to-stalk and high protein dinner | The Full Helping

Enjoy the dish–and if you play around with the recipe, I’d love to hear how you modify it.

In the meantime, I’ll be headed back to class for a new, part-time semester this coming Thursday. To commemorate that, I’ve got a new recipe for a vegan grab-and-go breakfast that’s both wholesome and portable. Can’t wait to it!


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