Oil Free Cooking - Roasted Cauliflower and Steam Sauteed Cabbage

fat free roasted romanesco and purple cabbage

In my recently attempted detox (which only lasted 4 days), I tried to eat only fruits and vegetables and nothing that was in any packaging. No grains, no nuts, no oils, no spices (except salt and pepper), and everything local and organic - quite the culinary challenge! I wanted to go 10 days, but my allergies were giving me such bad migraines that I wimped out and bought some packaged gluten free foods, because I couldn't manage standing up long enough to prep all my meals from scratch.

But, even though I failed to make it more than 4 days, I must share that Brian was AMAZINGLY supportive. By the second day, my head hurt so bad that I couldn't even sit up in bed without getting the spins. Brian rushed home from his run and offered to make me soup following the strict detox guidelines. With a little mumbled and likely discombobuled instructions from me, he prepared a delicious sweet potato soup that he delivered to my bedside. And even though I couldn't lift my head long enough to have more than three bites, it meant so much to me that he worked so hard to create a nourishing and healing meal in my time of need.

To say thank you, I made this detox dinner for us the following night, when I was actually able to stand. So, while I hoped to have many more detox recipes to share, this is the only one that I managed to take a photo of and make note of the process. This recipe would of course taste better if prepared with some flavorful olive oil, but if you are looking to cook without oil for any reason (even if you just ran out!), here is a simple, colorful recipe for you to try.

Oil Free Roasted Romanesco and Steam-Sauteed Purple Cabbage Recipe (Also Gluten Free, Vegetarian, Grain Free, Nut Free, Dairy Free, Vegan...basically the works)

oil-free recipe for roasted romanesco and purple cabbage

Roasted Romanesco (or Cauliflower) Ingredients
1 head of romanesco broccoli/cauliflower
3 tbs fresh squeezed lemon juice
3-4 cloves of garlic, coarsely minced
salt and pepper to taste

Cabbage Ingredients
1/2 large red onion, sliced
1 head of purple cabbage, shredded
3 carrots, shredded
2-3 cloves garlic, minced
1 finger of garlic (2" piece), grated
salt and pepper to taste
1/4 cup fresh parsley, chopped

Preheat oven to 375 degrees
Wash and remove the large stem from the romanesco/cauliflower and cut into 3/4"-1" florets
Toss with garlic and lemon juice and sprinkle evenly with salt and pepper
Roast for about 30-40 minutes in a shallow preheated baking pan.
*Try to time it so you can serve the dry roasted cauliflower immediately as it cools quickly and won't taste nearly as delicious cold.

While the cauliflower is roasting, prepare the ingredients for your steam-sauteed cabbage.
In a bowl, tenderize the cabbage and carrots a bit to speed cooking time by sprinkling with a little salt and massaging it (squeeze and press with your hands).
Over medium heat, warm up an extra large pan on the stove, 1/4" deep with clean water.
Saute the onions in it until just translucent.
Add the garlic and ginger, and saute 1-2 more minutes.
Add the shredded cabbage and carrots and half the parsley to the pan.
Salt and pepper to taste, continue to saute until flavors are infused and the cabbage and carrots are both tender.
Once the cauliflower is ready, make a ring on plates or bowls with the Romanseco and top with the cabbage and remaining parsley.

Now put on those lime green tights and that off-the-shoulder, oversized purple sweatshirt you wore in the early 90's and enjoy your colorful fat free meal.

And here are some colorful scenery pictures to match :)