Chef Adriana Urbina takes cauliflower to the next level and transforms it into “beef”

·2-min read
cauliflower
cauliflower

With its simple flavor and presentation potential, there’s a reason cauliflower is consistently used by casual weeknight cooks and gourmet chefs alike. Cauliflower may be popular, but there’s so much more to the vegetable than most people know! On this episode of In The Know: Zero Waste Kitchen, chef Adriana Urbina (@adrianaurbinap) proves that cauliflower is worthy of a starring role with her cauliflower walnut ground “beef” recipe and her crispy cauliflower leaf recipe served with a nori dressing. Prepare to witness the true power of cauliflower!

Ingredients

Cauliflower Walnut Ground “Beef” (Serves 6)

  • 3 cups cauliflower florets

  • 2 cups whole walnuts

  • 1/2 tsp garlic powder

  • 2 individual chipotle peppers in adobo sauce

  • 1 tbsp chili flakes

  • 1 tsp cumin

  • 2 tbsp lime juice and zest

  • Lemon juice

  • 1 tsp salt

Crispy Roasted Cauliflower Leaf with Nori Dressing

  • Cauliflower leaves from 2 heads of cauliflower

  • 2 tbsp extra virgin olive oil

  • Salt, to taste

For the nori dressing

  • 3 tbsp hemp seeds

  • 2 tbsp honey

  • 3 tbsp rolled oats

  • 2 tbsp olive oil

  • 2 sheets of dried nori

  • 1/2 tsp garlic powder

  • Salt, to taste

  • 2 tbsp apple cider vinegar

  • 2 tbsp toasted sesame seeds

  • 1/2 cup unsweetened soy milk

Directions

Cauliflower Walnut Ground “Beef”

  1. Preheat the oven to 375 degrees Fahrenheit. Pulse all ingredients in a food processor until the mixture is evenly ground.

  2. Transfer the mixture to a greased baking sheet. Bake for 30 minutes, stirring halfway through to prevent over-browning.

  3. Serve as is, or enjoy it as a filling for tacos, burritos, bowls, or quesadillas!

Crispy Roasted Cauliflower Leaf with Nori Dressing

  1. Start by roasting the leaves. Preheat the oven to 392 degrees Fahrenheit.

  2. Trim off the woodiest parts of the stalks.

  3. Wash the leaves, then pat them dry and place on a baking tray.

  4. Drizzle with olive oil and season with salt and pepper.

  5. Roast for 5-10 minutes or until the leaves are crispy.

For the dressing

  1. Add all the ingredients to a blender and blend until smooth.

  2. If you want a thicker dressing, place it in the fridge for a few hours (the dressing will keep for 2-5 days in the fridge).

  3. Drizzle the dressing over the crispy leaves, and enjoy!

The post Chef Adriana Urbina takes cauliflower to the next level and transforms it into “beef” appeared first on In The Know.

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