75 Feel-Good, Gluten-Free Recipes Made with the World’s Most Versatile Vegetable
Article by Linda Kissam
Photographs by L. Volo except as noted*
Recipe excerpted from Cauliflower Power by Lindsay Grimes Freedman
Who knew Cauliflower could be such a culinary superhero? Yup. It is. It deserves a mask, cape and a prominent place in your refir. It’s a produce item that deserves a second look. I sense some eye rolling out there. Are you thinking, bland crudité platter? This realty star is now a trendy vegetable making appearances in low-crab tostadas, spicy tuna poke bowls, dreamy smoothies and decadent muffins. For real.
Lindsay Grimes Freedman intriguing new cookbook Cauliflower Power (Artisan Books; $19.95) explores what this mighty vegetable can do with a bit of imagination, a leap of faith and of course, great recipes. The 75 recipes covers the full range of breakfast, lunch and dinner, as well as happy hour, snacks and desserts. When you think of that last creamy bowl of cauliflower soup you had, ponder what that same creaminess could add to mac and cheese, cinnamon chocolate scones or a pizza crust. It’s low-glycemic yum all the way.
Recipes are divided into six chapters: Breakfast, Lunch, Happy Hour, Dinner, Sides, and Desserts. A tutorial on the five key ways to prepare cauliflower starts you on your journey. The five prep stages are whole head, florets, steaks, riced, and meal. Vibrant photos throughout the book guide you to success. Recipes range from simple with just a few ingredients, to more complex.
Are you still asking, “Why cauliflower? “ In the simplest of terms, it’s a true chameleon. It takes on almost any flavor and texture. Its superpower is the ability to transform itself into a low fat version of falafel, bacon bits or French toast. Beyond these novelties, you’ll also find more-traditional recipes such as soups, pasta dishes and casseroles The recipes do not skimp on taste or fulfillment. Use this anti-inflammatory veggie, to reap all the benefits of a plant-based diet without missing out on any of the good stuff.
Here’s a great recipe for you try. Excerpted from Cauliflower Power by Lindsay Grimes Freedman (Artisan Books). Copyright © 2020. Photographs by Lauren Volo. Used with permission from the publisher.
Using cauliflower as a base makes for brownies that are not only super creamy, moist, and rich-tasting but also dairy- and oil-free. Serve them with a scoop of ice cream and a drizzle of homemade Caramel Sauce (page 35) to make a brownie sundae.
Makes nine 3-inch brownies
3 cups (405 g) cauliflower florets (see page 16)
3 large eggs
½ cup (80 g) coconut sugar
¼ cup (83 g) agave nectar, honey, or maple syrup (see Note, page 25)
1 cup (115 g) blanched almond flour (see Note, page 31)
½ cup (48 g) cocoa powder
1 teaspoon baking soda
½ teaspoon sea salt
¾ cup (131 g) 60% cacao dark chocolate chips
Preheat the oven to 350°F (180°C). Line a 9 by 9-inch (23 by 23 cm) square pan with parchment paper, leaving an overhang on two sides for easy removal.
Bring an inch of water to a boil in a medium saucepan. Place the cauliflower in a steamer basket set over the boiling water. Cover and steam the florets for about
5 minutes, until they’re easily pierced with a fork. Remove the steamer basket and set aside for 10 minutes to cool.
Place the eggs, coconut sugar, and agave nectar in a blender. Blend on high for about 10 seconds, until combined. Add the steamed florets and blend again until smooth.
Add the almond flour, cocoa powder, baking soda, and salt to the blender. Blend again until the dry ingredients are completely incorporated. Use a long-handled spatula to fold in ½ cup (87 g) of the chocolate chips.
Pour the brownie batter into the prepared pan. Spread it evenly across the pan and into the corners. Sprinkle the remaining chocolate chips on top.
Bake for 30 minutes, until the edges start to pull away from the pan and the top springs back when lightly pressed. Remove from the oven and allow to sit in the pan for 5 minutes before pulling up both ends of the parchment paper and placing the brownies on a cooling rack. Let cool for another 5 minutes before cutting the brownies into 9 large squares.
The brownies can be stored in an airtight container in the fridge for up to 1 week.
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Note: I only review books that I find to have value for my readers. This article is not an endorsement, but a professional review. The author of this book provided a free copy for review purposes. No fee was paid by the author for this review.