So I’ve kind of been hiding on the side of a mountain these past 3 months. And I mean that in the best possible way…
The cookbook is on the shelf, rated on GoodReads and Amazon (thank you so much – reviews mean EVERYTHING as an author), and I’m thrilled to say has since won Silver at the Taste Canada Food Writing Awards for Single Subject Cookbook. And now, I’ve been in some kind of seasonal hibernation.
I’ve been basking in the silence of mountain sunshine, fresh air, mud, muck and ground ferns. And I’ve been pretty much happy as a pig in shit. Or, a girl in the woods.
Except for when I’m terrified.
As it turns out, there’s a butt load of things to be afraid of in the wilderness: Bears. Cougars. Sheer-faced rock cliffs. Rolling off sheer-faced rock cliffs. Figuring out how I’m going to haul this case of beer up the side of that mountain.
I’m constantly on the look out for animals hungry that want to eat me and insects buzzing to sting me. I have to stop regularly to make sure I’m following the right trail markers lest I get lost or worse yet, trip on a slippery root section and tumble off the edge of the mountain; I have zero sense of direction and my body-spacial-awareness is lackadaisical at best. Oh yeah, and the beer. Or lack thereof.
I have this incessant craving I just can’t satiate.
For the outdoors. For the kindness and generosity of the people on the trails. For the adventure to be had.
I can’t stop myself. I find I’m dreaming of hikes yet to be discovered and then waking up in the middle of the night, hungry for the next big trek. The idea of not being on the mountain is almost painful. Like I’m missing something integral to my very being.
It’s like I was born to be wild.
Or at the very least, in the wild.
And I’ve been chasing that obsession all season long.
In fact, the distance has made my heart grow fonder. Like any good relationship, spending time apart has allowed me to see how important what we have is. And how much I want to sit down and enjoy a good meal (and a few drinks) with you.
And while I am so very much in love with the wild, I am also so very much in love with you. While I’ve found refuge in the wilderness, I think it’s time we reconnect.
And so here I am. A hungry woman, humbled by the greatness of the West Coast (and the beating the wilderness has given me), with the most humble of vegetables in my hands: the cauliflower.
This isn’t the ideal meal if you’re planning a huge hike tomorrow morning. As that poor vegan woman who tried to climb Everest found out, protein is kind of super important for that kind of physical and mental exertion. Animal-based or otherwise.
But if you’re having a lovely (or lazy) night in or want something to go on the side of your Black Bean Veggie Burgers, Balsamic Slow Braised Short Ribs, Chorizo in red wine with herbs or Spanish Croquettes, this is the dish for you.
Spiced with cumin & coriander, heaps of fresh lemon & herbs, and topped off with toasted almonds, this Spiced Cauliflower Steaks recipe is simple – but oh so ridiculously delicious and flavourful – enough to make it into my weekly rotation.
This is especially true if you sign up for a meal delivery service like Chef’s Plate. Simply choose from their weekly menu of yummy recipes and they deliver fresh ingredients right to your door (like cauliflower!) It’s meal planning made easy, which, when you’re spending your time chasing mountains and enjoying the sunshine, is pretty much perfect. And starting at just $8.99 per serving, who doesn’t love dinner delivered to your doorstep?? Count. Me. In.
Welcome back friends. I’ve missed you.
Now: who’s hungry?? I hope this spiced cauliflower steak recipe makes it into your weekly rotation as it has mine. Because you will love love love it!
Disclosure of Material Connection: Chef’s Plate provided me compensation for the work I did creating this post. Thank you Chef’s Plate for supporting my blog! I only recommend, giveaway, or share products or services I love, use personally, and believe will be good for my readers. All opinions, words and information here are entirely a reflection of my true experience and were not influenced, in any way, by the above mentioned company. Opinions and views are my own. Because that’s how I roll, yo.