Man, was the Superbowl a snoozer or what? The Broncos got crushed! Yea, I know what you’re saying: “Thanks, Captain Obvious.”
The weekend, on the other hand, was a blast. No snoozin’ there. We (Lu, me and friends) went to a Superbowl party on Saturday night that was hosted by Bud Light and I got to see one of my top 3 favorite bands perform live: Zac Brown Band! Zac Brown was followed up by The Foo Fighters. It was surreal, and I’m pretty sure I screamed like a little girl when Zac Brown performed Chicken Fried.
Totally shrieked in someone’s ear. Sorry, Lu.
Best part? Sunday was absolutely gorgeous! Gorgeous for a winter day, I mean. The 55 degree temperature inspired Lu and I to go on a run outside, which felt so great on my lungs. Nothing beats running outside. I dread the hamster wheel, I really have no idea how I trained for a marathon partly on it.
Unfortunately, we woke up to 3 inches of snow on the ground and 4-5 are still pouring down. Thanks, NJ.
I’m not going to continue bragging about my weekend, because this isn’t my personal blog and I know you come here for some spiralized noms.
Today’s recipe is actually a blooper. I originally made this recipe for Williams Sonoma and hated the pictures, so I made an entirely new recipe. If you didn’t get a chance to check out that, go do it.
However, I posted it up on Instagram the other day and I got a lot of comments from people saying they’d like to see the recipe. I can’t say no! Plus, it was a winner in the taste department – and maybe I’m too critical about my pictures? Who knows, but you’ll be the judge today!
Cauliflower steak is pretty much the cat’s meow. There’s something about a thick cut of cauliflower roasted with some subtle spices that really makes my mouth water. Plus, this chickpea-olive-caper sauce adds a filling and savory taste that works so well with the pecorino flavors of the butternut squash noodles.
There’s a lot going on in this recipe and it’s packed with vegetables and lean proteins. The perfect meal for a post-Superbowl weekend. I may or may not have had a chili dog on Sunday. Totally worth it, though.
Let me know what you think of the recipe. I’m scared to share it as a blooper, but it’s such a flavorful and colorful dish, it’s silly not to give you the recipe.
Before you go! You may have noticed that I now have a link to a “Recipe Box” on the navigation bar at the top of the site. I’ve converted all of my recipes to ZipList. Now, you can save all of my recipes and grocery lists and manage your Inspiralized meal plans.
If you haven’t signed up for ZipList yet, just click on “Recipe Box” and sign right up! If you have any questions at all, shoot me an e-mail.
Okay, I promise you can go soon. One last housekeeping item – I’m taking down my hard copy cookbook today! If you’d like to purchase it, do so today, because by 5pm EST today, it won’t be available for sale.
The eBook will still be available for purchase and download (plus, it’s cheaper!) – check that out here.
Who’s ready for a healthy week?
Pecorino Butternut Squash Noodles & Cauliflower Steak with Olive, Caper & Chickpea Sauce
- 1 large cauliflower head stems removed and cauliflower cut into 1” slices (should make 4 slices)
- olive oil to drizzle
- salt and pepper to taste
- 1 tsp garlic powder
- 1 butternut squash peeled, Blade C
- 1/2 cup freshly grated Pecorino Romano cheese
- 2 tbsp olive oil
- 2 garlic cloves minced
- 3 shallots minced
- 3 tbsp capers
- 1/2 cup chopped olives
- 1 cup chickpeas
- Preheat the oven to 400 degrees. On a baking tray, place down the cauliflower slices and drizzle lightly with olive oil. Massage the olive oil into the cauliflower “steaks” and then season with salt, pepper and garlic powder. Roast in the oven for 15 minutes, flipping halfway through.
- Five minutes into roasting the cauliflower, place your butternut squash noodles on a baking tray, drizzle lightly with olive oil and season with salt and pepper. Roast in the oven for 5-7 minutes. When done, remove and toss with the cheese.
- After you place in the butternut squash noodles, place a large skillet over medium-low heat and add in the olive oil. Then, add in the garlic and cook for 30 seconds. Then, add in the shallots and cook for another 30 seconds. Then, add in the capers, olives, chickpeas and cook for about 3 minutes. When done, toss in the parsley and stir to combine.
- Plate the butternut squash noodles, top with cauliflower steak and then pour over the olive, caper & chickpea sauce. Enjoy!