BBQ Cauli Steaks
pumped with nutritional fisticuffs
Joy!
3000 of you opened and read my last post, which is worthy of a little kitchen dance. Behind every number is a person balancing the beautiful chaos of life. To feel knitted into their weekly “things to do” is as close to an Oscar as I’ll ever get. Or ever want to get. Helping you to nourish your body and brain brings me so much joy. It’s easy to do, yet most people don’t award themselves the time.
So thank you. You make this space possible. A special thanks to my paid subscribers, who directly support the hours of labour I pour into these posts. Those who are thinking of upgrading to a paid subscription, here’s a little discount to avail of today. There is no better time to start looking after your body than TODAY, the first day of the rest of your life. And I’m here to cheer you on and help bring more veg into your orbit.
What I’m cooking this week
In a heatwave, I avoid turning on ovens and cookers. Phew! Hot weather means outdoor BBQ cooking, heaps of creative salads, iced soups and cooling drinks (see my list and direct hyperlinks below in this post).
We are making cheap n’easy cauli steaks all week, with a magical herb bath. In truth, a forgotten dishcloth would taste good in a herbal bath. I know you are going to love this one.
And cauliflower is the star, both physically and nutritionally. Heard of sulforaphane? It’s the beloved buzzword of health geeks and Hollywood glitterati. Even America’s NIH (National Institutes of Health) are all over sulforaphane’s anti-cancer ammo. There’s plenty in cauli.
This compound is mostly celebrated for its riotous antioxidant behaviour, helping to decommission the inflammation mafia within our body. It’s also thought to help prime our liver’s natural ability to detoxify (we like). So don’t be surprised to find me fondly stroking a cauliflower in the veggie isle of your local supermarket.
Then there’s the handy herbal bath. I say bath, because we drown our cauli steaks in it. But it can be used as a dressing or a dip. Choosing your preferred ingredients for the herb bath makes this recipe seriously flexible and stress-free. Just use what you have, or what you are growing in your garden this time of year.
Leftovers of either will last for up to 5 days in the fridge. A simple potato salad works well with leftover too.
So, how is your heatwave going? Need some recipes to help cool down? Check these out …
(1) Kefir granita
(2) Iced hazelnut mocha
(3) Mango lassi
(5) Lemon sorcery and rooibos iced tea
(7) Chilli & pineapple slushie
(8) Grapefruit and ginger slushie
(9) Ice gazpacho soup
(10) Hazelnut frappe
My next post is designed specifically to use up any cauliflower florets that fall casualty to today’s steak adventures. You’re going to love it. Here’s a teaser …
Remember, be good to your body. You’re the one who has to live in it.
Love, light, and herbal baths,
Susan Jane
X
// Cauli Steaks with a Handy Herb Bath//
Serves 4
The trick to the herb bath is to choose something different every time you make it. Mint, fresh oregano, parsley and sherry vinegar? Spring onion, lemon and coriander? Basil, red wine vinegar and red onion? Lots of options.
The second thing I want to flag with you is that you won’t use the whole cauliflower head to make these BBQ steaks. Each cauli head (no matter the size) will only yield 2-3 steaks at a maximum. You will be left with delicious chunks of raw florets, which we will utilise in next week’s recipe. (Or you can click on the links below, located in the method, for recipes such as cauli soup and roasted cauli leaves).
