After the craziness of Halloween, all the attention is now focused on preparing a Thanksgiving like no other. There are thousands of recipes trying to inspire you to create something special, so I don’t know how much you would appreciate another idea for your festive dinner. We don’t have any celebration like Thanksgiving over here, and the end of November is right in the middle of the fasting period before Christmas. This recipe is a vegan idea for those of you fasting, but maybe you could consider it as a healthy side dish for the Thanksgiving dinner.
I was never interested in fasting, maybe because I was already a vegetarian and was afraid that giving up dairy for a pretty long period would create an imbalance in my diet. Things are quite different nowadays, as I reduced dairy to a minimal amount consumed in my diet (the milk in my coffee and occasionally some mozzarella on pizza), so I think it’s about time to consider fasting, and hopefully, I’ll become a true vegan after that. I’ve even considered one or two days of absolute fasting, to give my body a pause from digestion, but I think this would be really difficult (maybe including fresh juices would make it easier to stand).
I have actually noticed that I prepare mostly vegan dishes. Today, I made roasted cauliflower and it was love at first sight. It’s incredible how much roasting changes the cabbage-like taste in something that delicious, and how versatile it is when it comes to seasonings. I used cumin and black pepper and it turned out perfectly – I will definitely try more spices in the future, like paprika, turmeric, or sumac.
Cauliflower is a vegetable to eat on regular basis when in season (just like all the other cruciferous veggies – cabbage, kale, brussels sprouts, broccoli, and other green leaf vegetables). For getting the maximum benefit from its nutrients, it’s best to consume it raw or slightly cooked. Even when roasting, try not to overcook it (just to get it softer, but still crunchy texture). Cauliflower provides nutrient support for all of the three systems connected with chronic diseases when in imbalance: detox, antioxidant, and anti-inflammatory. The main cauliflower nutrients related with these systems are: sulfur-containing nutrients (detox), vitamin C, manganese, and beta-carotene (antioxidant), and vitamin K (anti-inflammatory). Moreover, the high content of fibers in cauliflower maintain a healthy digestive system, along with its sulfur-containing nutrients that prevent the overgrowth of Helicobacter Pylori in your stomach.
In this recipe, I paired roasted cauliflower with black lentils (I already told you about their fabulous health benefits over here), parsley, and lemon for a fresh touch, and it turned out just perfect! Kept me full for the whole evening and tasted delicious!
- 1 medium cauliflower head
- 1 tsp coconut oil
- 1 tsp cumin powder
- freshly ground black pepper
- 1 cup black lentils cooked or canned
- 3 tbsp lime juice
- 1 tbsp extra virgin olive oil
- A pinch of pink Himalayan salt
- 1 bunch fresh parsley
- Heat the oven at 165 °C/329 °F.
- Cut the cauliflower in small florets and place in a bowl with salted water. Let soak for five minutes. Drain well.
- Line a baking sheet with parchment paper.
- Transfer the cauliflower florets on the baking sheet.
- Add the coconut oil, cumin powder and black pepper and toss to combine.
- Bake for 20 minutes, tossing once or twice for uniformly cooking, until golden and tender.
- Remove the cauliflower from the oven and transfer into a large bowl.
- Add the lentils, olive oil and lime juice and mix to combine.
- Season with salt and freshly ground black pepper, and top with roughly chopped parsley.
- Serve warm.