BBQ Cauliflower Steak with Kale and Potatoes

This main dish is super easy to make, quick, nutritious and taste great.

Items you will need:

Cauliflower is high in calcium, vitamin C, Vitamin K, antioxidants and host of other valuable vitamins and minerals. It is valuable food source for a healthy heart, digestion, and bone health.

Kale is low in calories and has no fat. It is high in iron, vitamin K, antioxidants and iron and is a great anti-inflammatory.

Small potatoes are high in potassium, vitamin C and they contain, iron, phosphorus and calcium. They improve digestion and strengthen the immune system.

Red Pepper contain two hundred percent of the daily recommendations for vitamin C and help with the absorption of iron.

Sea Salt or Bragg’s Amino Seasoning

Apple Cider vinegar– contains antioxidants.

Meal preparation:

  1. Get out a large cookie sheet and line it with parchment paper.
  2. Wash and rinse well the above items. Starting with the cauliflower head cut in half, cut from the top down on each side about a half-inch. You will have two whole slices of cauliflower.  You usually can get about four to six slices depending on the size of the cauliflower. Take the rest of the flowers and store for another meal. Cauliflowers blend really well and can be used in place of bananas in smoothies. Place the slices on the cookies sheet. Next take you favorite BBQ sauce and brush over the cauliflower steak slices
  3.  Next, take your potatoes and slice them into quarters and place them in a zip lock bag and add onions, garlic powder, red peppers, along with about a teaspoon full of olive oil and a pinch of sea salt or Bragg’s Amino seasonings. Zip the bag shut and shake the bag mixing all the ingredients well and then place them around the cauliflower steaks on your cookie sheet. Put the cookie sheet in the oven. Have the oven set for 375 degrees and roast for thirty minutes or until everything is tender.
  4. Finally, take your kale and cut up and place in a skillet along with garlic, red peppers and a bay leaf and a small cap full of apple cider vinegar. Add enough water or low sodium vegetable broth to the bottom of the pan to allow the greens to steam for a few minutes, but not so much as they are swimming in the water. Steam on low heat for about ten minutes. You want the greens tender, but not mushy.

 

Author: higherthanmostonyoga

Kenny is a writer and avid yoga practitioner. His background includes a masters degree in sports/exercise psychology, national certifications in strength and conditioning, holistic nutrition, martial arts, and yoga. Kenny is member of the National Conditioning and Strength Coaches Association (NSCA) and is a graduate of the Institute of Integrative Nutrition in New York City, Bowie State University and Argosy University. He along with his wife own Bull Dawg Athletic Training and Physical Therapy in Arlington, Virginia.