Low in carbs, fats, and sugars, and naturally packed with vitamin C, cauliflower is the super-est of all superfoods. Why cauliflower? It’s a chameleon and can take on any flavour and texture.
In her first cookbook, food blogger and recipe developer Lindsay Grimes Freedman brings her expertise in creating delicious, healthful, and practical recipes to one of the food world’s most trending topics: cauliflower.
With more than 75 recipes built around the five ways to prep cauliflower (as a whole head, florets, steaks, riced, and meal), Freedman transforms this versatile veggie into smoothies and scones, pizza crusts and pasta sauces, and sides and salads. Super swaps include falafel made with cauliflower and Caesar salad made with a cauliflower-based dressing, even cauliflower nachos, “bacon” bits, tots, and French toast.
The recipes are healthful and easily adaptable for any diet without skimping on flavour or satisfaction. By harnessing the power of this anti-inflammatory veggie, readers will reap all the benefits of a plant-based diet without missing out on any of the good stuff.
One-Pan Lemon Sage Chicken and Cauliflower
Serves 2 to 4
One-pan dinners mean an even faster clean up on a busy weeknight. Here the chicken is cooked with a creamy, lemony sauce that is so good you’ll want to spoon it over the cauliflower, too.
1 pound (454 g) boneless, skinless chicken thighs
1 tablespoon smoked paprika
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
3 tablespoons salted butter
3 cups (405 g) cauliflower florets
3 garlic cloves, minced
½ cup (120 mL) chicken broth
½ cup (120 mL) heavy cream
¹⁄³ cup (40 g) shredded Parmesan
Juice of 1 lemon, plus slices, for garnish (optional)
1 tablespoon chopped fresh sage leaves
Preheat the oven to 350°F (180°C).
Season the chicken on both sides with the paprika, salt, and pepper.
In a large ovenproof skillet, melt 2 tablespoons of the butter over medium-high heat. Add the chicken and sear on both sides until golden brown, 2 to 3 minutes per side. Remove the chicken and set aside on a clean plate.
Add the remaining tablespoon of butter to the pan and cook the cauliflower and garlic for about 3 minutes, stirring occasionally, until browned.
Stir in the chicken broth, heavy cream, Parmesan, lemon juice, and sage. Cook until the sauce begins to bubble, about 5 minutes. Nestle the chicken back in the pan, transfer to the oven, and roast for 15 minutes, or until the chicken is cooked through and no longer pink in the center.
To serve, place one chicken thigh and some cauliflower in a shallow bowl and spoon the sauce from the pan over the top with more lemon, if desired. Leftovers can be kept in an airtight container in the fridge for up to 1 week.
Excerpted from Cauliflower Power by Lindsay Grimes Freedman (Artisan Books). Copyright © 2020. Photographs by Lauren Volo. Used with permission from the publisher.