Cauliflower Caviar with Frizzled “Proscuitto”

I literally stood over the bowl, scooping more into leaf cups that never made it to the plate.  This is SO good.

I came across this recipe on Cooking Light applied some modifications and whammo!  Holy cow, a tasty treat.  I used Vegan ham:

Sautéed these slices with some brown sugar and sea salt to give that more prosciutto flavor.  Then this is added to the baked cauliflower (which has a wonderful roasted flavor), along with fresh parsley, red wine vinegar, sea salt and black pepper, all diced and tossed together.  YUM!

Just a little tip, I recommend eating them from the less stiff end first and eat your way to the stiffer stem end …to avoid crumbling in your lap…lol that may have been a no-brainer unnecessary tip to some, I learned this by getting crumbled on 😉

Enjoy!  The Recipe is Here

 

Brains for Dinner Tonight…?

Does that sound as foul to you as it does to me??  Lol I think we’ve definitely got the better deal being Plant Based here.

With Cauliflower coming into season, I had to share this post I’d done that is downright FABULOUS to the taste-buds! ….A cauliflower head makes a fantastic Brain!!…(better actually)…sounds crazy, I know..seriously, in this recipe it’s true.

It shocked me…you’ll be licking your fingers.

Julia Child’s Braised “Brains” in White Wine Vegetable Saute, Browned Mushroom Sauce in a Ring of Cous Cous…..literally Whoa…!

It looks really neat on the plate too.  I cut the prepared cauliflower head into 4, place each in the center of a plate with the White Wine Vegetable Saute poured over the top as well as the Browned Mushroom Sauce, surrounded in a ring of Cous Cous.  The presentation was really beautiful.

…Anyone for a lobe?…lol

The Recipe is Here  Braised Brains with Browned Mushroom Sauce

In case you’re interested, you can see the health benefits of Cauliflower

Please forgive the video quality….lack of….this was one of my first posts in Alaska and the learning curve was in full swing

Thai Spicy Sweet Sticky “Chicken” Wings!

My mind was blown with this recipe!..or at least my tastebuds…..I couldn’t stop eating these.  I ate 6 before I finished videoing!…So careful and keep that in mind!

I replaced the wings with cauliflower florettes with enough stalk so they were easy to pick up, like a drumstick!

This is one of the other things I like about these!  I apparently was never taught the trick on how to get the meat from in between the 2 bones of the one side of the wing, and so I would always go for the ‘drumstick’ side.  Now eating Vegan ‘chicken’ wings, you can eat the WHOLE THING!!  No parts in the way 😉
And so much cleaner and healthier, no weird veins and carteledge…ok I’m starting to gross myself out…

These are out of this world.

I bought another head of cauliflower to make them again today! Lol!

If you like a lighter coating (much lighter you can use a rice flour and flaxseed/water combo which creates a lighter flaky coating.  I don’t mind the heavier coating using vanilla rice milk dunk in all purpose flour then rice milk again and cover in rice flour.  It all depends on how heavy a coating you like on your ‘wings’ and for your deep frying preferences 😉

ENJOY!!!  I Did!

Recipe Here!