After looking back on my October, it turned out I ate vegan/vegetarian about 90% of all my meals. So, I thought… it’s time for some meat! You can take the girl out of Texas…. but….
Especially when the beef is Organic/grass fed, it’s one of the healthiest foods you can eat.
For me, you are looking at one of my favorite meals of all time. The meat is organic, the Broccoli is roasted and tossed with asiago cheese, and you are looking at the best comfort food invention ever: cauliflower mashed ‘potatoes’.
The meat was an already-cooked Organic Sirloin from Trader Joes. I usually go to my local butcher (they only carry organic meats), but alas… I was in TJ’s saw the Organic label, and went for it! Sometimes it’s nice to know you can have quality and save time.
Cauliflower “Mash”:
- 1 head cauliflower-chop all the florettes and put in a pan on the stove top
- Organic veggie or chicken broth — fill the pan with the broth
- Bring it all to a boil and keep boiling until cauliflower florettes pierce easily with a fork
- Drain, add cauliflower to a food processor or blender
- Add salt, pepper, butter (or whatever other things you would add to mashed potatoes) and blend away!
- NOTE: don’t add any “liquid” (like cream or milk) because it will just “water” it down.
Roasted Broccoli with Asiago:
- Preheat oven to 375
- Add a head of Broccoli to a big bowl and toss with olive oil, salt and pepper (use enough OO to coat)
- Add the broccoli to a baking sheet, put in the oven and let bake somewhere between 20-30 minutes
- Test and stir the broccoli toward the end: it should turn bright green, then the edges should char just a little. : )
- While broccoli is baking, shred some Asiago cheese in the bowl you used earlier to toss the broccoli and olive oil.
- When broccoli is finished baking, add back into the bowl to mix with the Asiago.
- Best. Broccoli. Ever. : )
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