I really can’t overstate how much I love Saturday mornings. I’ve been doing the same exact thing the past several weeks, and I really don’t plan on switching it up anytime soon. I got to the gym early, then went to the farmers market for so many vegetables and fresh flowers. Once I got home, I made a brunch that featured the 2 ingredients all of my brunches on the Whole30 have included: avocado and sweet potatoes. I guess I know what I like 🙂
I really enjoyed using thick slabs of eggplant as a substitute for bread in avocado “toast” (recipe here), but I wanted to try out a new vegetable. Cauliflower “steaks” were all the rage not too long ago, and I figured a slice of charred cauliflower would work well too. To keep the flavors interesting, I topped the avocado “toast” with some leftover dukkah and sundried tomatoes. Since roasted sweet potatoes are always a good idea, I made a batch of those too. Again, to keep mix things up, I flavored this batch of roasted sweet potatoes with curry powder and garam masala, and threw in some fennel for good measure. Yum!
One serving of this brunch is a little light on protein, so if you’re concerned about your protein intake (I’m not) then make sure your other meals later in the day are higher in protein. This meal provides 4g protein from cauliflower, 2g from avocado, 1.5g from dukkah, 3.5g from sweet potatoes and 1.5g from fennel for a grand total of 12.5g protein.
- 2 large heads cauliflower
- olive oil, for brushing
- salt, for sprinkling
- 2 avocados
- juice of 1 lemon
- ¼ c, pistachio hazelnut dukkah (recipe here)
- ¼ c. chopped sundried tomatoes
- Heat a large cast iron skillet over medium high heat.
- Remove leaves from the cauliflower heads, but keep the base intact. Cut two 1½" thick slices out of the middle of each cauliflower head. Reserve ends for another use.
- Brush one side of two of the cauliflower toasts with olive oil and sprinkle with salt. Place oiled side-down in the skillet and cook until charred, about 7 minutes. Brush the top side with oil and sprinkle with salt, then flip and cook until the other side is charred. Repeat with the remaining cauliflower.
- Lightly mash the avocado and lemon juice in a bowl until it forms a chunky puree.
- Top cauliflower with the avocado mixture, dukkah and sundried tomatoes. Sprinkle lightly with salt.
- 3 lbs. sweet potatoes, scrubbed and cut into small chunks
- 2 bulbs fennel, diced
- 2 T. olive oil
- 2 tsp. curry powder
- 2 tsp. garam masala
- 2 tsp. sea salt
- small handful fennel fronds, chopped
- Preheat oven to 450F.
- Toss the sweet potatoes and fennel with the oil, spices and salt. Spread out on 2 greased or lined baking sheets.
- Roast for 40-45 minutes, tossing halfway. Vegetables should be soft and take on some color. Garnish with fennel fronds.