When I was a child the cauliflower was one I thoroughly disliked. Growing up though most veggies were prepared the same way over boiled leaving them flavorless, boring, and essentially lifeless. Learning how to cook for myself was the greatest gift because I began to explore foods I never liked or tried before and discovered that there's not a vegetable out there that I do not enjoy for the most part. Cauliflower has truly become a favorite of mine due to it's versatility and ability to absorb flavors really well.
An adored breakfast, lunch, or dinner option of mine are power bowls. Have you had them? Some people call them Buddah bowls, but I prefer Power Bowls because that's what plant food gives us, lots of power, natural energy, and strength. Do not underestimate the dynamism of plants! The most fun part is you can truly eat them any time of day and feel great!
So you can make all kinds of Power Bowls. You can add animal protein sources, but the main feature should be plant-based foods. I'll share more recipes of some of my most enjoyed options in future posts.
First thing to do with any Power Bowl is to decide what your base veggie will be and then build on top of it. So obviously, in this case, it was cauliflower. These work great with leftovers.
Cauliflower Power Bowl Recipe
2 Heads Cauliflower, chopped
2 Organic Red Bell Peppers, diced
4 Packed Cups Organic Kale, torn or chopped
2-3 Tbsp Organic Unrefined Coconut Oil
1 Cup Hummus (homemade or store bought) You may need more or less
1 Cup Organic Quinoa, dry/uncooked
1/2 Cup Full Fat Organic BPA Free Canned Coconut Milk
2 Tbsp Nutritional Yeast
1/2 Tsp Organic Chili Powder
1 Tbsp Grass Fed Cow Gelatin
1/2 Tsp Himalayan Salt
1/2 Bunch Fresh Organic Cilantro, chopped
As much organic ground pepper as you want
Optional: A healthy spoonful of grassfed organic ghee
Chop cauliflower and place on stoneware or cookie sheet with unbleached parchment, drizzle avocado oil on top, sprinkle with Himalayan salt, roast on 400 degrees for about 25 to 30 minutes (check it at 25 minutes, it should be slightly brown).
Cook the quinoa.
Prep the kale and bell peppers, add coocnut oil to saute pan, saute peppers first then add kale at the end, don't overcook.
In a small pot add sauce ingredients, except for the cilantro. Whisk until it boils, Once it boils return to low heat, add the cilantro, let it wilt, remove from heat.
Grab a larger sized bowl to build your meal. Build your base as I mentioned above with cauliflower all across the bottom of the bowl. Scoop on top really as much as you want of everything else in sections. The sauce goes on top of the quinoa.
The texture is king with the power bowl, so be sure to balance it out along with appropriate flavors. My husband and youngest son are allergic to avocado, so until I stop nursing our son it is not on the grocery list. I love the soft creamy texture plus a dose of healthy fat that an avocado gives though. My creamy choice here was hummus, which is a big hit in our home with everyone except for my middle son.
You could make a bowl just like this with cooked riced cauliflower as the base veggie as well. Be creative, use what you have that is healthy and supportive to your body. Do not be afraid to branch out and change it up. Add new foods to the fridge and pantry to prevent boredom. If you don't have a particular ingredient in the recipe, do not stress. I don't want you to feel restricted if you want to make this recipe and can't use that ingredient today, however part of a health journey is doing things differently. I had a friend who used to consistently ask for recipes, but she would say didn't have this or that in the pantry. I totally get that, at the same time branch out.
Tell me what you like in your Power Bowls below. May this recipe be a blessing to your table.
Marie Brock, HHC