We had our first birth prep class last night. Wow.
I'll spare you the nitty gritty details, but let's just say I learned a lot.
What was really helpful was to take a few hours out of a busy week and really reflect on this whole whirlwind of a pregnancy. It was nice to have the time to just ponder how far we've all come (me, the minis and Mr. McC) and how to think about where we're headed.
We also talked about using what you know about yourself to prepare for the toughest thing you'll ever do ... have a baby (or two!).
For example, when I'm stressed I'm a 'walk it out' kind of person. I need some fresh air, to be by myself, to talk it out by muttering under my breath, to generally look like a crazy person, etc. After that phase, I really want to talk and vocalize how I feel. Welcome to Mr. McC's world:)
As silly as it sounds, it was really helpful to reflect on what works for me in real life and how it applies to labor (aka: Get ready for lots of walking and talking).
Now, I'm a realist. The Mini McC's are going to 100% dictate what type of 'plan' we go with. Still, I'm already feeling a bit more connected to the whole process! I love the feeling that a community and interacting with other people in the same boat brings.
There is absolutely no connection between the reflections above and this recipe. These spices just sounded oh so good and I had a big head of cauliflower begging to be used in the fridge.
1 large head cauliflower
Salt and pepper
2 tablespoons olive oil, divided
1 teaspoon freshly grated ginger
1 teaspoon ground cumin
1/2 teaspoon ground turmeric*
Small handful of cilantro, chopped
*Curry powder would be an easy sub. Not quite the same flavor, but would get you the same effect.
Preheat the oven to 400 degrees.
Remove the leaves and trim the stem end of the cauliflower, leaving the core intact. Using a large knife, cut the cauliflower from top to base into three 3/4-inch-thick "steaks." Season each steak with salt and pepper on both sides. Reserve any loose florets for another use, or you can roast them along with the steaks later.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the cauliflower steaks until golden brown, about 2 minutes on each side. (I also threw the florets in there for a little sear.)
Gently transfer the steaks to a baking sheet.
Whisk together the remaining 1 tablespoon of olive oil, ginger, cumin, and turmeric. Brush or spoon the mixture on the cauliflower steaks. Sprinkle with salt and pepper.
Roast in the oven until tender (add the little florets if desired), about 15 minutes.
Garnish with cilantro (optional) and serve as a side or over couscous as a main dish.
This recipe couldn't be easier and more satisfying. I skipped the rice/couscous and went for these as my main lunch ticket.
The cauliflower came out so tender and juicy that I didn't even need a knife. The seasoning is also a perfect mix of spices.
Now, the hardest part of this recipe is slicing the 'steaks.' You need enough stem to keep everything together, but also have to trim the leaves.
I recommend a quick trim on the bottom of the stem, then slicing the 'steaks.' From there, use a paring knife to remove the leaves. It's a bit more work, but you'll end up with less florets and more intact cauliflower bits.