Instructions

1. Preheat oven to 425 degrees F (218 C) and line a large baking sheet with parchment paper. If you have a cooling rack that is oven safe, you can place that over the parchment paper to help the cauliflower crisp up even more. However, we tested it with and without and both work. The primary difference is that the cauliflower undersides can get a little more browned when not using a cooling rack. An easy workaround is cooking the cauliflower in the upper third of the oven to prevent the bottoms from burning.
2. TO CUT "STEAKS," trim the stem and leaves off the cauliflower, being careful not to remove the center of the stem as it’s what holds the “steaks” together.
3. Flip the cauliflower stem-side down and visually map out how many “steaks” you hope to get. With a large head of cauliflower, I aim for 3 large “steaks,” and know there'll be enough remaining pieces to constitute another “steak.” It can be helpful to look at the underside of the cauliflower to see which way the stalks are running to inform which way you’ll slice (cut with the stalks instead of against them). But it’s very common for the end pieces to crumble, so just do your best to get 3 even “steaks” and slice any remaining bits into flat pieces (see photo). The little pieces are just as (if not more) delicious.
4. Add 1 inch water and a steamer basket to a large pot and bring to a low boil over medium-high heat. Once simmering, add cauliflower “steaks,” cover, and steam for 4-5 minutes to partially cook. This will soften the “steaks” to speed baking time and ensure the inside is tender when the exterior is crispy and brown. Once slightly softened, remove and set aside on a separate dish.
5. In the meantime, prepare your vegan buttermilk by adding cashew or almond milk to a shallow dish (shallow and wide enough to dip the cauliflower in) and add lemon juice. Stir and set aside.
6. Next, prepare the cashew coating by adding cashews, salt, cayenne pepper (optional), garlic powder, curry powder, paprika, and arrowroot starch or cornstarch to a food processor. Mix until a semi-fine meal is achieved. A little texture is okay, but you want it pretty fine so it can coat the cauliflower. Transfer coating to a shallow dish (again, shallow and wide enough to dip the cauliflower in) and set aside.
7. Dip the slightly steamed cauliflower “steaks” in the almond buttermilk, ensuring both sides are adequately coated. Then set back on platter (where excess will drip off) and season both sides with a pinch of salt.
8. Next, dredge the cauliflower in the cashew coating until thoroughly coated, using a spoon or your hands to add more coating to any bare spots. Then transfer cauliflower “steaks” to your prepared baking sheet (with or without a cooling rack). Lastly, drizzle with a little avocado oil to help them crisp up (optional, but recommended).
9. Bake for 25-35 minutes, or until the cauliflower “steak” is easily pierced with a knife and the exterior appears golden brown and crispy. Remove from oven to cool slightly.
10. Enjoy as is or (our preferred method!) garnish serving plates with a few tablespoons of your favorite hummus (or similar sauce) and top with cauliflower “steak” and date relish (made by simply mixing chopped dates, lemon juice, and diced onion). Garnish with freshly chopped mint for a pop of color and flavor.
11. Best when fresh. Store leftovers covered in the refrigerator up to 3-4 days. Reheat in a 350 degree F (176 C) oven until hot for best results. Not freezer friendly.

​Recipe and Photo from Minimalist Baker

INSTRUCTIONS

1. Add chicken, half of the minced garlic, and the coconut aminos to a container, and let marinate for 1 hour, or up to overnight.
2. In a skillet, add 1 tablespoon olive oil, and then remove chicken from marinade and brown chicken on all sides on medium high heat for 7-10 minutes.
3. Remove browned chicken from pan. Add remaining 1 tablespoon olive oil, and remaining half of the minced garlic, and saute garlic for 2-3 minutes to begin to brown.
4. Add the chicken back into the pan with the garlic, and pour on the remaining marinade. Add water, whole peppercorns, and bay leaves, and bring to a simmer. Reduce heat, and add a lid, and continue simmering the chicken for 20 minutes until the chicken is cooked through.
5. Serve with cauliflower rice and green beans for a Whole30 version of a classic Filipino meal.

​Recipe and photo from Meal Prep On Fleek

INSTRUCTIONS

1. Preheat oven to 425 degrees F
2. Mix together all Thai Almond Butter sauce ingredients
3. Place 1/4 cup sauce in the bottom of a cast iron skillet
4. Mix together all ingredients for meatballs and roll into desired size meatballs (do not overmix or the meatballs will become dense)
5. Place meatballs into cast iron skillet
6. Top with remaining sauce
7. Bake for ~12 minutes or until meatballs just cooked through
8. Serve over cauliflower rice with shredded carrots, chopped almonds and cilantro

Recipe and Photo from Meal Prep on Fleek

​Instructions

• Begin by draining the jackfruit and rinsing well under cold water. Using your fingers, massage the jackfruit and break the pieces apart; set aside
• In a large sauté pan, heat the olive oil, add the onion and jackfruit; sauté until the onion is slightly caramelized
• Add the remaining ingredients with the exception of the bbq sauce.  Continue to sauté over medium heat for 10-15 minutes. Stir often because brown sugar will burn easily.
• Once cooked, use a fork to press the remaining larger pieces of jackfruit so that the pieces fall apart and resemble the fibers of cooked pork.
• Add one cup of your favourite bbq sauce and stir into the pork.  Continue to cook until sauce is heated through.

Notes When selecting a bbq sauce, remember that some bbq sauces are already sweet, so you might want to cut back on the brown sugar, but don't cut it out completely.  Brown sugar is needed to help the jackfruit caramelize and brown.  Ideally, look for a low-sugar or sugar-free bbq sauce.As a side note, the longer you simmer the mixture, the deeper the flavour will be. Even though this dish is ready in 45 minutes, you can leave the "meat" to simmer for a longer period of time to intensify the flavour. If the mixture becomes dry, add 1 tablespoon of water and stir.  Keeping the lid on the pan will help to keep the pork moist if you plan to simmer for a longer period of time.

Recipe and Photo from Lord Byron's Kitchen

INSTRUCTIONS

1. Preheat oven to 400ºF (205ºC). Slide oven racks into the upper and lower third positions. Grease 2 rimmed baking sheets with 2 teaspoons of olive oil on each pan. Alternatively, you can line both baking sheets with parchment paper. You wouldn’t need to grease the parchment paper.
2. If you are using raw or cooked chicken meatballs, set them aside. If you are using raw chicken sausage, chop them into 1-inch chunks. I like digging the ground meat out of the casing and shaping the meat into meatballs.
3. Chop broccoli browns in to florets. Slice carrots into 1/4-inch thick sticks that are about 3 or 4 inches long. You can also use baby carrots for this. I recommend slicing the thicker carrots in half. Chop potatoes into 1/2-inch chunks.
4. Toss potatoes with 1 tablespoon of olive oil and a generous pinch of salt. Spread the potatoes over the 2 baking sheets. Slide the baking sheets onto the upper and lower third oven racks and bake potatoes for 20 to 25 minutes.
5. Toss broccoli florets with 1 tablespoon of olive oil and a pinch of salt. In a separate bowl, toss carrot sticks or baby carrots with 2 teaspoons of olive oil and a pinch of salt.
6. Remove baking sheets from the oven, and give the potatoes a stir. Spread out the broccoli, carrots and meatballs onto both baking sheets. Bake everything for 15 minutes, until the meatballs are cooked through. The meatballs should register at 165ºF (75ºC). (NOTE: If you are using cooked meatballs, you only need to bake them for 8 to 10 minutes. Add cooked meatballs onto the baking sheet last.)
7. Remove baking sheets from the oven and season everything with salt and pepper to taste. Brush some sauce on the meatballs, if you like.

Recipe and Photo from Healthy Nibbles

Instructions

1. Combine the mashed sweet potato, tapioca flour, coconut flour, salt, and any additional spices if desired. Mix well until a thick dough forms
2. Scoop out 1/4 cup of the sweet potato dough and roll into a ball, then place on parchment paper (grease paper lightly for best results) and flatten until very thin, with uniform thickness throughout
3. Heat a pan over medium heat (spray lightly with oil if pan is not non-stick). Once the pan is hot, carefully peel off the tortilla dough from the parchment paper and place into the pan. If the tortilla has any holes, quickly cover with a thin piece of extra dough over top and flatten slightly (being careful not to burn your fingers)
4. Heat roughly 2-3 minutes, until the tortilla starts to ‘bubble’ slightly, flip and cook an additional 2-3 minutes
5. Serve immediately or cool and store in the refrigerator or freezer for later use

Recipe and Photo from Physical Kitchness

Preparation

1. In a pot, melt the coconut oil and add the onion.
2. Fry until the onion is soft and translucent, then add the garlic and chili.
3. Fry until fragrant, then pour in the chicken broth.
4. Add the chicken breasts and allow to poach until just cooked. Remove the chicken breasts and set aside.
5. Add the coconut aminos, broccoli and shimeji mushrooms to the broth and allow to cook for 5 minutes; then add the zucchini noodles and cook for another 5 minutes.
6. Season with salt and lemon juice.
7. Serve the vegetables and broth topped with sliced chicken, bean sprouts, cilantro, fresh chilies and green onions.

Recipe from Paleo Leap

DIRECTIONS:

1. Add 2 teaspoons of the canola oil on high heat in a large skillet.
2. Add the shrimp and cook for 1 minute on each side then remove the shrimp from the pan.
3. Add the remaining teaspoon of the canola oil to the skillet with the onions.
4. Cook the onions for 5 minutes on medium heat, stirring occasionally.
5. Add in the ginger, cumin, coriander, turmeric, paprika, curry powder, chili powder, salt and garlic.
6. Stir well, letting cook for 30 seconds then add in the tomato sauce and combine.
7. Add in the coconut milk and shrimp to the pan and stir well.
8. Garnish with cilantro and chili peppers if desired.

Recipe and Photo from Skinnytaste

DIRECTIONS:

1. Heat a large pot over medium heat.
2. Add the oil, 1 cup of scallions and garlic. Sauté about 2 to 3 minutes until soft then add the tomatoes and sauté another minute, until soft.
3. Add chicken stock, cumin and chile powder and bring to a boil. Simmer, covered on low for about 15 minutes.
4. In four bowls, fill each with 1/2 cup chicken, 1/2 avocado, remainder of the scallions, and cilantro. Ladle 1 cup chicken broth over the chicken and serve with a lime wedge.

Recipe and Photo from: Skinnytaste