First, I’d like to thank you all for your support! I’ve received a lot of positive feedback for being so honest and candid about what it is like to have Lyme and go through treatment. It means a lot to know that my openness is helping so many of you and I will continue to be transparent with my experiences.
At the beginning of June (holy crap, it’s July 1 already!) I spent a week in San Diego visiting my best friend! It was such a blast. I haven’t gone on a real vacation in YEARS and I haven’t seen my best friend in 4 years all because of Lyme. The first weekend there I had a bad reaction to a new medication and spent 2 days sleeping. I finally realized it was this new med causing my symptoms, stopped it, and felt much better! I was able to spend the rest of the week enjoying time with my best friend, hiking, attempting to learn to surf, and attending the San Diego County Fair! Yes, there were naps in there, too. And detox baths. We also did some cooking, exploring of new restaurants, and, of course, I had to check out the new local juice bar!
We explored an awesome raw food restaurant, too! It was AMAZING. We went twice and shared a couple dishes every time. This was my lunch right before getting on the plane to come home- raw nachos made with red bell pepper “chips”, walnut “meat”, and cashew cheeze. So delicious!
I’ve got a full LDI update I will be posting in the next week, as well! Stay tuned.
Anyway, on to the recipe! This is a fun side dish and I bet it would taste amazing grilled (just place the cauliflower steaks on top of some tinfoil on the grill) but it is oven baked here. The capers add a fun twist to a basic cauliflower steak and a little extra flavor.
Turmeric-Caper Cauliflower Steaks
1 small head of cauliflower
2 tablespoons mustard
2 tablespoons olive oil
1 teaspoon turmeric
3 tablespoons capers (including the water in the jar they come in)
Preheat oven to 400 F.
First cut off the base/leaves of the cauliflower. Then cut into “steaks” by cutting horizontally across the head of the cauliflower to cut strips of cauliflower. Lay cauliflower on a baking sheet.
Mix all the remaining ingredients together into a small bowl. Take a baking brush (or just use a spoon) and brush 1/2 the mustard mixture over the top of the cauliflower. Use a spatula to flip the cauliflower over and brush the other half of the mustard mixture on the second side.
Bake for 30 minutes, flipping the cauliflower steaks over halfway through (15 minutes into roasting). Double this dish to batch cook for the week or serve to a group of friends and family!