I just went to a conference on Nutrition and Cardiovascular Disease and saw amazing photos of regression of coronary artery disease after total change in diet to a plant based diet. Although my diet has been plant-dominant for years, I do still eat animal products. Intermittently I think about modifying my diet further in that direction. This recipe is from one of the FIVE books I purchased there - not all cookbooks! All 5, though, do say that you'd better become a vegan - or else!
This recipe comes from The China Study - Quick and Easy Cookbook by Del Sroufe, published this year. The title refers to the China Study, which warns not to eat dairy products, and of course favors a whole food, plant based diet.
Here's a recipe that the author and Pamela Popper, PhD, ND recommended to me, as one that carnivores also love. It only took a few minutes to prepare and, I must admit, I was scraping the bits off of the baking pan.
Instead of the hot sauce, I used a combination of medium salsa and shakshuka sauce. The latter is a Moroccan spiced tomato sauce made by Mina that I found at Whole Foods that has only natural ingredients.
Ingredients:
1/2 cup water
1/4 cup almond butter
1/2 cup red hot sauce, and extra for tossing with the cooked bites (or salsa, healthy BBQ or Shakshuka or 3 Tbsp Taste of Thai Garlic Chili Pepper Sauce )
1/4 cup whole wheat pastry flour
1/4 cup nutritional yeast
1 1/2 Tablespoons granulated garlic
1 large head cauliflower, cut into 1-inch florets (about 6 cups)
Directions:
1) Preheat oven to 375 degrees.
2) Combine everything but the cauliflower in a large bowl. Mix well. It will be thick, but will coat the cauliflower well.
3) Add the cauliflower and toss to coat well.
4) Place the coated florets on a non-stick or oiled baking sheet in a single layer. Bake for 25 minutes or until golden brown.
5) Toss with extra red hot sauce if desired.
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