We are thrilled to roll out The Seasoned Palate. Expect nutritious and delicious recipes, tips on superfoods and how to best manage meals, snacks and more to best support your body and brain during your transitional years.
Cauliflower is a win-win during our transitional years due to its phytoestrogen content. Phytoestrogens are plant compounds that mimic the effects of estrogen in the body, helping to balance hormone levels.
Additionally, it's rich in antioxidants and anti-inflammatory compounds which lower oxidative stress and the presence of free-radicals in our body. This means it can contribute to reducing inflammation-related symptoms commonly experienced during perimenopause, such as joint pain and bloating. These properties help keep arteries and blood vessels free from plaque build-up, lessens the chances of high blood pressure, high cholesterol and heart disease from developing.
The gorgeous veggie is packed Vitamin C and Vitamin K. Vitamin K promotes healthy skeletal structure, prevents bone conditions, helps with blood clotting and bone calcification.
On the detox note - its compounds support detoxification, nutrient absorption and toxin-waste removal from the body.
We love the fiber content, which we need more of it during these years. Because it's low-cal, high-fiber - this helps reduce constipation and keep excess waste or water weight moving out of your body.
So what are you waiting for - let's get going with a delish recipe! Add protein of choice and you have the perfect midlife meal!
Roasted Cauliflower Steaks With Tahini Sauce
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Remove the leaves and trim the stem of the cauliflower head, making sure it remains intact.
Carefully cut the cauliflower into 1-inch thick slices, resembling steaks.
In a small bowl, mix the olive oil, smoked paprika, cumin, salt, and pepper. Brush both sides of each cauliflower steak with the spice mixture and place them on the prepared baking sheet.
Roast the cauliflower steaks in the preheated oven for about 25-30 minutes, or until tender and golden brown, flipping them halfway through.
While the cauliflower is roasting, prepare the tahini sauce. In a separate bowl, whisk together tahini, lemon juice, water, minced garlic, and salt until smooth and creamy.
Once the cauliflower steaks are done, transfer them to a serving plate, drizzle with the tahini sauce, and garnish with fresh parsley or cilantro.
