As much fun as it is to go crazy this time of year, eat ourselves into a coma wearing some elastic waisted pants and do shots of whip cream watching Elf strewn across the couch…lets not get so carried away this year. Ok?
Don’t get me wrong, I think its important to splurge and enjoy the holidays but I also think it can be done within reason. My suggestion? Workout, keep up with your water and sleep, and eat nourishing healthy food when you aren’t out at holiday parties. Keep the carbs towards the beginning of your day, fill half of your plate with low starch vegetables, and drink a big glass of water before your meals. Easy right?
To give you a little help here is one of my go to quick dinners when I am craving comfort food on a snowy winter night. Roasted cauliflower steaks smothered in a sweet and salty fennel and fig caponata topped with a runny poached egg.
Mmmmmm a low carb, paleo, nourishing dinner under 30 minutes.
Cauliflower Steaks with Fig & Fennel Caponata
Roasted cauliflower steaks topped with caponata and a poached egg
Vegetarian- Low Carb - Paleo - Gluten Free - Grain Free - Dairy Free
- 1 Head Cauliflower
- 2 Tbl Ghee or Coconut Oil or Oil of choice
- 1/4 tsp Sea Salt
- 1/8 tsp Freshly Ground Pepper
- 3 tablespoons olive oil
- 1 1/2 cups (1/2-inch-diced) red onion
- 2 cups (1/2-inch-diced) fennel (1 large)
- 3 garlic cloves, thinly sliced
- 1/3 cup good sherry vinegar
- 1 cup canned crushed tomatoes in puree
- 8 dried Calmyrna figs, stems removed and 1/4-inch-diced
- 2 1/2 tablespoons coconut sugar or honey
- 2 tablespoons drained capers
- 1/2 cup green olives, pitted and coarsely chopped, such as Cerignola
- 1 teaspoon grated orange zest
- Kosher salt and freshly ground black pepper
- 1/3 cup freshly squeezed orange juice
- 3 tablespoons chopped flat-leaf parsley
- 4 Eggs
- 1 Tbl Mild Flavored Vinegar
- Preheat the oven to 425F
- Slice the Cauliflower across the top, with the stem still in tact, into 4 large steaks about 1/2'' thick. (You may have some smaller pieces that don't form steaks. You can toss these in ghee/oil and roast for snacks)
- Line a sheet pan with foil and toss the cauliflower in melted ghee or oil of choice.
- Sprinkle with salt and pepper and bake for 15 minutes in the middle rack.
- Flip the steaks carefully with a spatula.
- Bake for another 15-20 minutes or until browned and crispy.
- Remove from the oven and keep covered with foil to stay warm.
- Heat the olive oil over medium heat in a 10-inch saute pan.
- Add the onions and fennel and saute for 7 to 8 minutes, stirring occasionally, until softened.
- Add the garlic and cook for one more minute.
- Stir in the vinegar, tomatoes, figs, and coconut sugar, stirring to coat everything with the tomatoes.
- Stir in the capers, olives, orange zest, and 1/4 teaspoon pepper.
- Bring to a boil, then lower the heat and simmer for 8 to 10 minutes, until thickened.
- Stir in the orange juice and parsley.
- Taste for seasonings; the caponata should be very highly seasoned but add salt to your palette.
- Use a nonstick skillet and bring about 2 inches of water to a boil.
- Add vinegar to the water
- Crack the eggs seperately into small bowls. This way the eggs will keep their shape and you'll be able to cook them all at the same time.
- Slip the eggs into the water one at a time. Work your way around the pan clockwise, so you know which eggs are done first. Tip: Fresher eggs cook faster and have firmer whites.
- Cover the pan and turn off the heat.
- Wait four minutes.
- Carefully scoop them out of the pan, drain them on paper towels.
- Lay one piece of the cauliflower onto a plate and cover generously with the caponata.
- Place one egg on top of the caponata and sprinkle with a pinch of sea salt if desired.
- While the cauliflower is roasting start making the caponata so it will be ready when the cauliflower comes out of the oven.
Adapted from Caponata from Barefoot Contessa