STEP BY STEP:


Preping cauliflower


1 2


3


Q & A


BUTTERMILK IN BAKED GOODS? A: The acidity in buttermilk helps give the Better-For-You Sweet Potato Bread on page 67 its rise and tender crumb. If you don’t have it on hand, you can make a substitute by combining 1 tbsp lemon juice or white vinegar with 1 cup whole milk. Let it stand for about 5 minutes before using.


Q: CAN I SUBSTITUTE


Peel off any green leaves from the bottom of the cauliflower head.


With a sharp knife, cut cauliflower in half crosswise from top to bottom. Cut each piece in half for a total of 4 wedges. Cut out the tough inner core of each wedge.


5 WAYS to use tahini


Tahini, a toasted sesame seed paste, is the key ingredient in hummus recipes like the Carrot Hummus on page 67. You can also try tahini in these ways:


Use your hands to separate each wedge into florets. If the florets are too large, cut through the stem ends to make them smaller. Try them roasted in the BBQ- Rubbed Pork Tenderloin with Cauliflower and Green Beans on page 31.


Nut-free peanut sauce: Combine with soy sauce, lime juice, brown sugar, and crushed red pepper (check labels to be sure your tahini is nut-free).


Veggie burgers: Add a


spoonful to help bind a bean or lentil burger mixture together instead of using an egg.


Oatmeal: Drizzle over a bowl of oatmeal topped with sliced bananas, a dollop of yogurt, and maple syrup.


Dressing: Stir together with lemon juice, olive oil, and minced garlic as a dressing for salads or grain bowls.


Brownies: Swirl into a pan of brownie batter before baking to balance the sweetness of the chocolate.


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