Cauliflower Steaks with Chili Ginger Sauce

Cauliflower steaks are not something I would ordinarily think to make. In fact, it has only been recently that I have even liked cauliflower at all. But, I am on a mission to eat healthier, so I figured I might as well try it. I am glad that I did. I wound up liking these way more than I thought I would. They will definitely work their way into regular rotation. I can't wait to experiment with different sauces!

1 head of cauliflower, sliced, about and inch thick
Olive oil
1/4 cup Greek yogurt
1/4 cup Thai sweet chili sauce
1 tsp ginger paste
1 tbsp siracha sauce (more or less depending on your preferences)

Preheat the oven to 425 degrees.

Lightly coat cauliflower with oil, and bake in oven for 15-20 minutes, until slightly browned, flipping halfway.

Meanwhile, combine yogurt, chili sauce, ginger and siracha. Drizzle over steaks after they have been removed from the oven.

Tofu with Spicy Peanut Sauce

One of my favorite things in the world is sauces. I am the type of person who puts some type of sauce on everything I own. Doesn't matter what it is, it is probably going to get dipped into something. I am always looking for new sauces, and I am very pleased to say that is now on my list of go to sauces!


1block extra firm tofu, drained and patted dry, and cut into 6 slices
2 tbsp peanut oil
1/4 cup green onions, for garnishing

For Sauce:
3 tbsp crunchy, natural peanut butter
3 tbsp gluten-free soy sauce
3 tbsp unseasoned rice vinegar
2 tbsp siracha sauce*
1 tbsp agave nectar
2 tbsp water

In a wok, over medium heat, heat oil until sizzling. Add tofu, and fry until golden brown, approx 4 min per side.

Meanwhile, combine all sauce ingredients, whisking together until smooth.

*You can add more or less siracha, depending on how much heat you like.

Once tofu is golden on both sides, lower heat and add sauce to work. Simmer for about 3 minutes, until sauce thickens. Remove from wok, and top with green onions.

Broccoli Mushroom Tacos

A few years ago, I was swapping recipes with a friend of mine, and she mentioned that one of her go to dishes was broccoli mushroom quesadillas. I was intrigued, and knew it was something I was going to have to try. My husband was skeptical of it at first, he kind of poked it around with his fork, but eventually, he tried it and fell in love. He now asks for it all the time.

This dish has evolved over time as I experimented with different sauces and seasonings, and then, it eventually turned into tacos. Don't let the strange combination of flavors fool you, it is really quite fantastic!

2 cups chopped broccoli
1 cup chopped mushrooms
2 tbsp soy sauce (la choy is gluten free!)
1 1/2 tsp chili powder
1 tsp Worcestershire sauce (Lea and Perrins is gluten free in the US!)
1 tsp balsamic vinegar
1 cup monterey jack cheese
10 taco shells
additional toppings of your choice. I used Mexican hot sauce, and Greek yogurt

In a pot, over medium heat, combine broccoli, mushrooms, sauces, and chili powder, stirring occasionally, until veggies are tender, approx 5-7 minutes.

Meanwhile, bake taco shells according to package instructions.

Spoon veggies into taco shells, and top with cheese, and additional toppings. Enjoy!