A Vegetarian Thanksgiving Alternative

 Thanksgiving is about getting together with family and loved ones, being grateful, and celebrating the start of the holiday season. Many components of the traditional Thanksgiving table are healthy and breast cancer -friendly: kale, butternut squash, cranberries, apples, walnuts, roasted carrots and brussel sprouts make for tasty and nutritious sides. 

Although traditional mains, like turkey, are by no means detrimental to your health, we recommend favoring vegetarian dishes this year. Roasted cauliflower, for instance, is a creative substitute for turkey. Try out the following recipe from ABCV's chef, Neal Harden, that is sure to please any crowd: 

Whole Roasted Cauliflower with Turmeric-Tahini Sauce and Pistachios 

For the whole roasted cauliflower:

• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 1 tablespoon sea salt
• Zest of 1 lemon
• 1 medium head cauliflower

For the pistachio-sesame condiment:

• 1/2 teaspoon sea salt
• 1/4 teaspoon Aleppo chile flakes
• 1 cup raw pistachios, roughly chopped
• 1/4 cup sesame seeds
• Zest from 1/2 lemon
• 2 tablespoons extra-virgin olive oil
• For the dried Kalamata olives:
• 1/4 cup Kalamata olives

For the turmeric-tahini sauce:

• 2-inch piece peeled fresh turmeric
• 1/2-inch piece peeled fresh ginger
• 1 tablespoon chickpea miso or white miso
• 1/4 cup tahini
• 3 tablespoons apple cider vinegar
• 1/4 small shallot, roughly chopped
• 3/4 cup water
• 1/4 teaspoon sea salt
• 2 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons nutritional yeast
• 1 large pinch garam masala

To serve:

• 1 whole roasted cauliflower
• 1 tablespoon pistachio-sesame condiment
• Pickled pearl onions
• 1 teaspoon dried Kalamata olives, roughly broken up
• 1 heaping tablespoon of herb mix (equal parts parsley chiffonade, mint chiffonade, and dill roughly chopped)
• 5 to 6 thin slices finger (or Fresno) chili, seeds removed
• Fresh pomegranate seeds
• Freshly cracked black pepper
• Lemon slices

Directions

Preheat oven to 400° F. Blend first 3 ingredients until smooth in a high-powered blender. Rub onto cauliflower head. Wrap in foil and bake for 45 minutes. Unwrap and roast at 375° F for an additional 20 minutes to brown and cook until fully tender. 

For the pistachio-sesame condiment: Place all ingredients in a sauté pan and slowly cook over a very low flame until lightly toasted and the lemon zest is fully dried. Cool and reserve.

For the dried Kalamata olives: Place drained Kalamata olives in a dehydrator and dehydrate on 160° F degrees overnight (alternately, you can dry roast on your oven's lowest/warming setting). Remove and chop. Reserve (you will have leftover dried olives that you can sprinkle over salads).

For the tahini sauce: Blend all ingredients in a high-powered blender until very smooth. Strain.

To serve: Top hot cauliflower with pistachio-sesame condiment, olives, herbs, chiles, onions, and pomegranate. Finish with fresh black pepper. Serve lemons and sauce on the side. 

Enjoy!