Today I am pleased to share two unique seasonal fall recipes that feature autumn’s bounty of cruciferous veggies. Tender Cauliflower “Steaks” are lightly steamed and topped with a flavorful sweet pepper, tomato, and mushroom sauce, then roasted in the oven. Next up, Kale with Vegan Walnut Cream Sauce is a yummy way to elevate steamed greens to next level plant-based cuisine!
My husband loves cauliflower. Once, he came home from the market with copious amounts of cauliflower and I knew I needed to come up with a new cauliflower recipe . . . and fast! The result is this colorful, impressive, and satisfying cauliflower “steak” dish that’s ideal to serve throughout the fall season.
Another cruciferous fall favorite is hearty kale. Here’s a tasty way to dress up steamed kale for a festive fall side dish. Walnuts are whirled in the blender with a few simple seasonings to make a plant-based “cream” sauce that elevates steamed greens to next level cuisine! YUM!
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