Gorgeous to look at and delicious to eat! The combination cooking method ensures the cauliflower is moist and tender inside, while the flavorful crust is crispy and browned.
1/2 cup pitted dates
1/4 cup garlic cloves, or 3 tablespoons garlic paste (pages 69 and 70)
1 cup canned no-added-sodium crushed tomatoes
1 cup low-sodium vegetable broth
1/4 cup roasted red peppers
11/2 teaspoons onion granules
1 to 11/2 teaspoons red pepper flakes
1/2 teaspoon smoked paprika
1/4 teaspoon sea salt
1/2 cup lightly packed fresh cilantro leaves
1 large head cauliflower, trimmed
Preheat the oven to 375ºF.
In a small saucepan, combine the dates and garlic and add water to cover. Bring to a simmer over medium heat and simmer until softened, about 15 minutes. Drain the dates and garlic and transfer to a food processor or a (preferably high-speed) blender.
Add the tomatoes, 1/2 cup of the broth, the roasted peppers, onion granules, red pepper flakes, paprika, and salt. Blend until smooth. Pulse in all but a few cilantro leaves (set those leaves aside for garnish).
Place the cauliflower cut-side down in a Dutch oven or deep roasting pan. Spoon half the sauce over the cauliflower, coating it completely. Pour the remaining 1/2 cup broth into the bottom of the pan. Cover with a lid or foil, making sure the foil does not touch the food. Roast for 25 minutes.
Remove the cauliflower from the oven and baste it with the drippings from the bottom of the pan. Spoon on the remaining sauce and roast, uncovered, until the cauliflower is easily pierced with a knife, 30 to 45 minutes more, depending on the size of your cauliflower. Remove from the oven and let cool.
Transfer the cauliflower to a cutting board and slice it into thick slabs. Serve with the pan juices drizzled over the top and garnish with the reserved cilantro leaves.
Per serving: 155 calories, 1 g total fat, 0 g saturated fat, 0 mg cholesterol, 280 mg sodium, 33 g total carbohydrate (8 g dietary fiber, 19 g sugar, 0 g added sugars), 6 g protein, 2 mg iron
by John Mackey
by Alona Pulde, MD
by Matthew Lederman, MD
With Derek Sarno
With Chad Sarno
Whole Foods Market has long been synonymous with high-quality and healthy ingredients. Now, John Mackey, CEO and co-founder of Whole Foods Market, has teamed up with nutritional experts and leading chefs to create a cookbook inspired by these values. They know that cooking food yourself is the secret to changing your diet and sustaining a new lifestyle, and are sharing their favorite recipes that celebrate nutrient-rich, health-promoting whole plant foods.
The Whole Foods Cookbook philosophy starts with the basic tenet that the most important dietary change you can make is to eat more fruits and vegetables. To help you navigate the nebulous world of healthy eating, the authors have written a clear and friendly introductory summary of the Whole Foods Diet's principles, the essential 8 foods to eat, tips on setting up a stress-free kitchen, and more. You'll also find specific guides on cooking beans and grains, building flavors, and impressive techniques like sautéing without oil and roasting to add layers of flavor. But most tantalizing are their 120 recipes covering breakfast, smoothies, entrees, pastas, pizzas, healthy desserts, and more.
The ultimate goal of The Whole Foods Cookbook is to change your habits around eating and preparing food. In the midst of our busy lives, the last thing most of us need is an overly complicated diet. Get the basics right, learn to cook a few meals you love, and eat plenty of them. Once you become accustomed to the whole foods, plant-based lifestyle, you'll quickly gain the confidence to create your own delicious variations.