Tuesday, June 24, 2014

Cauliflower Steaks with White Chia Seed Cauliflower Purée #giveaway Mamma Chia

For the last few months, I have started my day off with a tablespoon of chia seeds. If time permits, I will add Chia seeds into smoothies while other mornings are so rushed that I take them like a spoon full of sugar. Along with my morning dose of Chia, I have been experimenting with the super food in recipes. I came across a Cauliflower Steak recipe that I have wanted to try for quite sometime. Instead of making traditional Cauliflower Puree to place the steak over, I added white chia seeds. This turned out delicious and it was super easy to make!
Cauliflower Steaks with Cauliflower Chia Puree
adapted from epicurious
Ingredients
1 1 1/2-pound head of cauliflower
1 1/2 cups water
1 cup milk
2 tablespoons vegetable oil plus additional for brushing
1 Tablespoon White Chia Seeds (soaked in 1/2 cup water for 15 min)

Preheat oven to 250°F.

Cut two 1-inch-thick slices of cauliflower, cutting through stem end. Set cauliflower steaks aside.
Cut enough florets from remaining cauliflower head to measure 3 cups. Combine florets, 1 1/2 cups water, and milk in medium saucepan, and sprinkle with salt and pepper. Bring to boil and cook until cauliflower florets are very tender, about 10 minutes. Strain, reserving 1 cup cooking liquid. Spread florets on large rimmed baking sheet, and bake 10 minutes until slightly dry. Transfer florets and soaked chia seeds to a blender. Add reserved 1 cup cooking liquid and puree until smooth. Return puree to same saucepan and increase oven temperature to 350°F.

Heat 2 tablespoons vegetable oil in heavy large ovenproof skillet over medium-high heat. Brush cauliflower steaks with additional oil and sprinkle with salt and pepper. Add cauliflower steaks to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet to oven and bake cauliflower steaks until tender, about 10 minutes.

Rewarm cauliflower puree over medium heat. Divide puree between 2 plates; top each with cauliflower steak.
On rushed mornings when I have no time to make a smoothie, Mamma Chia Squeeze vitality packs are my rescue. Mamma Chia is a line of high quality organic chia-based foods and beverages that provide vitality, energy and strength. AND they taste good - double bonus.
While it seems Chia seeds is a new trend, that isn't the case - the seeds were revered by both the Mayans and Aztecs for their amazing energy and natural healing powers. In pre-Colombian times, chia seeds were a main component of both the Aztec and Maya diets. One tablespoon of the seeds was considered capable of sustaining a warrior for 24 hours. 

I was first introduced to Mamma Chia while at the 2013 NYC Marathon. They were giving out samples of Mamma Chia drinks. I fell instantly in love with Pomegranate Mint and Blackberry Hibiscus. Another advantage of Chia seeds is that it helps you stay full, which is a bonus for marathon training.

I am giving one reader a Mamma Chia prize pack valued at $75!

GIVEAWAY
Let me know in the comment section below how you consume Chia seeds. Don't forget to log your activity in the rafflecopter widget - which will also allow you to gain more entries.

One week’s supply of Mamma Chia products
7 Chia Squeezes (varied flavors)
7 beverage vouchers
One copy of Janie Hoffman's book – Chia Vitality
One Mamma Chia T-Shirt
Total retail value: $75
a Rafflecopter giveaway

7 comments:

  1. I've actually never had it! Would be interesting to try.

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  2. I love putting them in my smoothies and using them as an egg substitute

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  3. I add them to my orange, mango and kale smoothies.

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  4. YUM! So I had never heard of cauliflower "steaks" until recently. There's a very popular/trendy restaurant in Venice, very close to me that's known for their cauliflower steak. I love your recipe for this! I also like how you integrated the Chia! Wasn't that brand at the Seattle conference last fall? I thought they might've been...

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