Go nuts with cauliflower

Glauce Fleury

One of these days I got home from work late and exhausted. When I opened the fridge, I had only a small portion of stir-fry that wouldn’t be enough to fill my stomach. What to do?

My stir-fry had been made just one day before, with noodles, carrots, red cabbage and radish. I had no disposition to create something fancy, and wasn’t keen on spending hours cooking after a long day of work. “What do I have here?”

I made a salad with kale and tomatoes, and added onion and pecan. I always season my salads with olive oil, balsamic vinegar, sea salt and black pepper. I may add also herbs, depending on the ones I have at home.

The ingredients above make a good — and healthy — combination. (I had no other options, anyways!) But I want to make a point here: although several people stay away from nuts due to the caloric intake they represent, I don’t.

I never had to worry about my weight. But if I had, I’d prefer a handful of nuts than a bag of chips, for example. It’s healthier and has a better flavour. It’s a perfect snack anytime anywhere, so I eat them daily.

Besides, nuts protect us from cardiovascular diseases. They have omega-3 fats, fibre, protein, vitamins, minerals and other compounds that help protect blood vessels and lessen inflammation.

Almonds, walnuts, pecans, macadamias, pistachios, Brazil nuts, cashews and other nuts help with brain health, skin, nails and hair. So you shouldn’t avoid them. Just find the nuts that work best for your nutritional goals.

Going back to my dish, see below how I made the cauliflower.

Directions 1

  1. Preheat the oven to 350F.
  2. Line a baking pan with parchment paper.
  3. Cut the cauliflower into florets.
    Note: I’ve cut 10-15 florets for myself.
  4. Place the florets in the pan. Reserve them.

To give the cauliflower a special flavour, I improvised the sauce. I had no idea about the results, but I’m sharing it with you because in the end it was delicious (and I should’ve made more. Maybe you could double this recipe).


  • 10 tbsp full-fat coconut milk
  • 3 tbsp olive oil
  • 1/4 tsp ground thyme
  • Black pepper, garlic powder, oregano, sea salt, smoked paprika and sesame seeds to taste

Directions 2

  1. Mix the coconut milk, oil, thyme, pepper, garlic, oregano and salt.
  2. Pour the mix over the florets.
  3. Sprinkle paprika and sesame seeds on top.
  4. Bake them until they’re gold

Thank me later 🙂


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