Cauliflower Salad
http://www.wholeliving.com/151702/roasted-peppers-cauliflower-and-almonds#close
This recipe is a slightly modified version of the recipe in the above link.
بسم الله الرحمن الرحيم
Bismi-llāhi r-raḥmāni r-raḥīm
In the name of God, the Most Gracious, the Most Merciful.
Ingredients
2 red bell peppers, julienned and seeds removed
1 head cauliflower, cut into florets
2 tablespoons organic virgin coconut oil (or grass-fed butter)
2 tablespoons extra-virgin olive oil
fresh ground himalayan salt (or any other sea, rock, mineral salt)
freshly ground black peppercorns
1 lemon-juiced
1/2 cup black/brown Greek/Turkish olives-quartered, seeds removed
1/2 cup shelled and slivered almonds
***Below greens should make a total of 1/2 to 1 cup diced.
1 packet of 18 grams (~0.6oz) dillweed-thick stems removed and diced thinly
(you can save the stems for mixed herbal teas)
1/3 bunch of chives-diced thinly
a few baby mint leaves-diced thinly
a few tarragon leaves-diced thinly
optional: Bastirma (cured dried beef strips) (recommend strongly :) )
Serving suggestion
This recipe should pair nicely with 2 lbs of boned chicken legs baked with black pepper in coconut oil in a toaster oven at 450F (230C) for 30 minutes.
Directions
Heat oven to 425 degrees. (450F=230C if using toaster oven)
If you baked the 2 lbs of chicken in coconut oil, remove the chicken legs and leave the coconut oil, chicken broth mix in the baking pan (that way you're not wasting this mix).
If you're not doing the chicken legs, simply put 2 tbsp of coconut oil in the baking pan.
Throw red pepper slices and cauliflower florets in the pan (I recommend you use ceramic or glass-type pan rather than a metal one) and season with salt and pepper. Roast until golden and tender, 18 to 20 minutes. (20-25 minutes if using toaster oven)
Try working with shell-on almonds and hammer them down, then sliver them with a knife. It takes a while but it's actually a quite fun process. I like to buy my nuts shell-on because it allows me to do better portion controlling and also to ensure my nuts are raw-in their healthiest form.
In a bowl, whisk together 2 tablespoons olive oil and lemon juice. Olive oil is very healthy when not cooked but deteriorates with heat, which is why I prefer coconut oil (or butter or animal fat that are solid but aren't fake like margarine) for baking. Season with salt and pepper. (If you don't want to use a separate bowl, you can put the oil, lemon, salt and pepper directly in the salad bowl.)
Arrange roasted red peppers and cauliflower on a platter or dump them in a salad bowl. Top with olives, almonds, and greens. Drizzle with dressing. Optionally, add some strips of bastirma to your salad.
Gluten-free, lactose-free, gluten and lactose free, grain and dairy free, Paleo diet, Paleolithic diet, Primal lifestyle in the modern age
***Qur'an 52:19 and 77:43:
“Eat and drink with good cheer as an outcome of what you were wont to do,"
كُلُوا وَاشْرَبُوا هَنِيئًا بِمَا كُنتُمْ تَعْمَلُونَ
Kuloo washraboo haneean bima kuntum ta'maloon***
Bon appetit! Bil 'afiyah! Afiyet olsun. Enjoy!
Let's offer thanks and praises to our Generous Bountiful Creator, the Creator of the earth and the produce from the earth, the Razzaq (the One who provides nutrition to all living beings) who allows the vegetables we eat to be nutritious and tasty and satiating to our bodies and the one who Creates the cooked vegetables from the raw vegetables and the fire. Alhamdulillah! (All praises belong to TheOneGod).
This recipe is a slightly modified version of the recipe in the above link.
بسم الله الرحمن الرحيم
Bismi-llāhi r-raḥmāni r-raḥīm
In the name of God, the Most Gracious, the Most Merciful.
Ingredients
2 red bell peppers, julienned and seeds removed
1 head cauliflower, cut into florets
2 tablespoons organic virgin coconut oil (or grass-fed butter)
2 tablespoons extra-virgin olive oil
fresh ground himalayan salt (or any other sea, rock, mineral salt)
freshly ground black peppercorns
1 lemon-juiced
1/2 cup black/brown Greek/Turkish olives-quartered, seeds removed
1/2 cup shelled and slivered almonds
***Below greens should make a total of 1/2 to 1 cup diced.
1 packet of 18 grams (~0.6oz) dillweed-thick stems removed and diced thinly
(you can save the stems for mixed herbal teas)
1/3 bunch of chives-diced thinly
a few baby mint leaves-diced thinly
a few tarragon leaves-diced thinly
optional: Bastirma (cured dried beef strips) (recommend strongly :) )
Serving suggestion
This recipe should pair nicely with 2 lbs of boned chicken legs baked with black pepper in coconut oil in a toaster oven at 450F (230C) for 30 minutes.
Directions
Heat oven to 425 degrees. (450F=230C if using toaster oven)
If you baked the 2 lbs of chicken in coconut oil, remove the chicken legs and leave the coconut oil, chicken broth mix in the baking pan (that way you're not wasting this mix).
If you're not doing the chicken legs, simply put 2 tbsp of coconut oil in the baking pan.
Throw red pepper slices and cauliflower florets in the pan (I recommend you use ceramic or glass-type pan rather than a metal one) and season with salt and pepper. Roast until golden and tender, 18 to 20 minutes. (20-25 minutes if using toaster oven)
Try working with shell-on almonds and hammer them down, then sliver them with a knife. It takes a while but it's actually a quite fun process. I like to buy my nuts shell-on because it allows me to do better portion controlling and also to ensure my nuts are raw-in their healthiest form.
In a bowl, whisk together 2 tablespoons olive oil and lemon juice. Olive oil is very healthy when not cooked but deteriorates with heat, which is why I prefer coconut oil (or butter or animal fat that are solid but aren't fake like margarine) for baking. Season with salt and pepper. (If you don't want to use a separate bowl, you can put the oil, lemon, salt and pepper directly in the salad bowl.)
Arrange roasted red peppers and cauliflower on a platter or dump them in a salad bowl. Top with olives, almonds, and greens. Drizzle with dressing. Optionally, add some strips of bastirma to your salad.
Gluten-free, lactose-free, gluten and lactose free, grain and dairy free, Paleo diet, Paleolithic diet, Primal lifestyle in the modern age
***Qur'an 52:19 and 77:43:
“Eat and drink with good cheer as an outcome of what you were wont to do,"
كُلُوا وَاشْرَبُوا هَنِيئًا بِمَا كُنتُمْ تَعْمَلُونَ
Kuloo washraboo haneean bima kuntum ta'maloon***
Bon appetit! Bil 'afiyah! Afiyet olsun. Enjoy!
Let's offer thanks and praises to our Generous Bountiful Creator, the Creator of the earth and the produce from the earth, the Razzaq (the One who provides nutrition to all living beings) who allows the vegetables we eat to be nutritious and tasty and satiating to our bodies and the one who Creates the cooked vegetables from the raw vegetables and the fire. Alhamdulillah! (All praises belong to TheOneGod).
