Categories: Dinner, Vegan, Vegetarian Ingredients: Apple Cider Vinegar, Balsamic Glaze, Cauliflower, Cherry Tomatoes, Coconut Oil, Garlic Cloves, Lemon Balm, Nutritional Yeast, Olive Oil, Pepper, Potatoes, Red Mizuna, Salt, Shallot
Recipe and Photo courtesy of Subscriber and Health Coach, Cameron.
Cameron tells us about her recipe: “For most of my clients, knowing how to throw together quick, easy, and most importantly healthy meals is a real challenge. From being a personal chauffeur to your children, to running businesses, and taking care of daily responsibilities, sometimes deciding what to make for dinner gets put on the back burner. But, for us AHO members getting that box of delicious high quality organic produce makes eating healthy much easier. But, how many times have you opened that box and said to yourself, “What the heck am I going to do with all of this produce?! I wanted to help AHO ]subscribers by coming up with a recipe using only ingredients from my box. What I came up with was Cauliflower “Mash” with sautéed red mizuna. Not only is this a vegetarian recipe, but its also gluten and allergen-free, vegan, low-calorie, and packed with nutrition! Even though this is a vegetarian dish, the plant based protein found in red mizuna and cauliflower make this a perfectly balanced meal! Not only is it nutritious, but it was super quick and easy to make! Enjoy!”
Prep time: 10 min
Cook Time 30 min
Ingredients for Cauliﬂower “mash”:
Approximately 4 cups of cauliﬂower, chopped (roughly half of a large head of cauliﬂower)
3-4 small red or yukon gold potatoes, chopped 3 tbsp. extra virgin olive oil
1 tbsp. coconut oil (for sautéing)
3 cloves of fresh garlic 1 shallot, chopped
1 tbsp. nutritional yeast
salt and pepper to taste
Place potatoes in medium sauce pan, cover with water, and boil until tender. (Be careful not to “overcook” the potatoes or the “mash” will become gummy) Place chopped cauliﬂower in a steamer basket or double boiler and steam until tender, about 10-15 min. In a small sauté pan, heat coconut oil and sauté shallots and garlic until tender, about 5 minutes. Place cooked potatoes, cauliﬂower, shallots, and garlic into a high powered blender or food processor. Add in nutritional yeast, olive oil, salt, and pepper and blend until smooth.
Ingredients for Sautéed Mizuna:
1 bunch of Red Mizuna, chopped
1 shallot, chopped
3 cloves of garlic, chopped
2 tbsp. coconut oil
3 tbsp. apple cider vinegar
salt and pepper to taste
1 tsp. chopped Lemon Balm (can use parsley, basil, or mint as well)
1 tbsp. balsamic glaze, for garnish 3 cherry tomatoes, for garnish
In a large sauté pan on medium-high heat, heat coconut oil. Once oil is hot, sauté shallots, garlic, salt, and pepper until garlic and shallots are translucent. Add chopped mizuna to pan let wilt. Once mizuna has started to wilt down, add in apple cider vinegar and lower to low heat and cover, stirring occasionally. Continue cooking until mizuna greens are tender. Garnish with balsamic glaze, cherry tomatoes, and lemon balm.
About the Author: Health Coach Cameron is a board certified holistic health and weight loss counselor (and long-time subscriber in Escondido!). She helps her clients get healthy and happy by helping them implement food and lifestyle changes into their everyday lives. She has a deep understanding that each person has their own “Bio-Individuality” which means there are no two ways of living and eating for everyone. She feels her job is to help clients find the way of eating and living that works for them and their lifestyle. You can find out more about Cameron on her website HealthCoachCameron.com, Facebook, and LinkedIn.