veggiefueled.

adventures of a plant-based athlete


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So we meet again, Cauliflower.

Ok, so I know it’s been a while… I’ve really been a slacker when it comes to my veggiefueled obligations. I know I shouldn’t make excuses, but I’m going to anyways:

  1. We’re in the process of packing up our apartment
  2. We have some big life plans in the making (no, I’m not pregnant)
  3. I was employing the quality over quantity method…
  4. …Because I had writer’s block

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Proof of the craziness in my life, extra stressful because I thrive on neatness and order and shrivel up into a stressball in chaos

But enough with the excuses! Hopefully you can forgive me and we can reignite the flames of our reader/writer relationship.

For my “comeback” post I’m going to bring back an old favorite: Cauliflower! In my first recipe post, Cauliflower: The Ninja Food, I explained how cauliflower was the answer to my texture prayers. How it was the perfect “ground beef” alternative, providing great texture and flavor versatility.

Here is another Latin dish recipe, but this time a Cuban (rather than Mexican) favorite! I present to you… Cauliflower Picadillo. I came up with this one a while back (after I figured out that Cauliflower makes great taco filling). I wanted to figure out ways to incorporate the traditional Cuban dishes my mother made growing up into my new plant-based diet – and the result was a great success!

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Ingredients, missing the cauliflower because I had already started cooking before I remembered to take pictures.

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Yummy roasted cauliflower!

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Looks just like the real deal! But veggiefueled…

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Look at the crispiness on that thing… oh ya!

Cauliflower Picadillo

Preparation & Cook time: 45 minutes to 1 hour

Serving Size: 4-6 people

Ingredients*:

  • 1 head cauliflower
  • 1 large potato (diced)
  • 1 medium yellow onion (chopped fine)
  • 1 small green pepper (chopped)
  • 4 cloves garlic (minced)
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • ¾ cup tomato sauce
  • ½ cup vegetable broth
  • Salt & pepper to taste
  • Oil for roasting & sautéing

Directions:

  1. Pre-heat oven to 350 degrees.
  2. Cut cauliflower into small pieces and coat LIGHTLY with olive oil, place on baking sheet and bake for 15-20 minutes until tender.
  3. While the cauliflower is roasting, prepare vegetables (potato, onion, green pepper and garlic).
  4. When the cauliflower is done, crumble into smaller (ground beef size) pieces, place in bowl and combine with the oregano, cumin, salt and pepper.
  5. In a large pan sauté the onion, green pepper and garlic in olive oil until soft (about 5-7 min)
  6. Add the cauliflower mixture, vegetable broth, and tomato sauce. Cover and cook over medium-low heat for 10 minutes.
  7. Add the diced potato. Cover and cook another 15 minutes, or until the potatoes are done.
  8. Remove the cover. Cook uncovered around 15 minutes or until the liquid is fully evaporated but the mixture is still moist.

*Note: I do not like olives AT ALL; however they are a big part of the traditional recipe. Feel free to add green olives during step 7.

This last time I actually ended up making empanadas after letting the mixture cool. I just used store-bought (vegan-friendly) pastry dough, but will make my own dough next time. Unfortunately, while the dough was “vegan-friendly,” the ingredients listed looked more like a science experiment rather than something I should be eating. Definitely not something I would want to eat all the time. BUT to make things a little better, I did bake the empanadas instead of fry and they came out super crispy and delicious.

But honestly, the best way to serve picadilllo is over some freshly made rice (brown is healthier, but white tastes so much better), with a side of sliced bananas. I like to pair it with a delicious Haas Avocado & Heirloom Tomato salad. Super simple recipe, and so delicious!

Avocado & Heirloom Tomato Salad

 Preparation time: 5 minutes

Serves: 2 people

Ingredients:

  • 1 Haas avocado
  • 1 medium / large heirloom tomato (or regular tomato)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • Salt & pepper to taste

Directions:

  1. Chop tomatoes into bite size pieces
  2. Chop avocado into bite size pieces
  3. Combine tomatoes, avocado, olive oil, balsamic, salt and pepper in a bowl
  4. Let sit to marinade while the rest of dinner is being prepared

Hopefully this really simple and delicious recipe makes up for me being M.I.A. for the last couple months. There are some big events coming up that will provide for some awesome blog posts… but until then I’ll have to settle for boring ‘ole recipes. 😉

Enjoy.

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