This superb, brain-healthy meal is from WAM Scientific Advisory Council member Dr. Mark Hyman and his latest cookbook “Food: What the Heck Should I Cook?”
Golden Cauliflower Caesar Salad
This savory salad is an amazing dairy-free alternative to a traditional Caesar. The cauliflower is gluten-free and adds extra fiber, vitamin C, and vitamin K. The pine nuts in the dressing provide an extra layer of flavor and texture, along with a healthy type of fat called pinolenic acid, which has been shown to support satiety hormones.
Roasted Cauliflower
Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
- 5 cups cauliflower florets
- 1½ tablespoons avocado oil
- 1 teaspoon ground turmeric
- ½ teaspoon onion powder
- ½ teaspoon sea salt, plus more to taste
Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon plus 1 teaspoon gluten-free tamari
- ¼ teaspoon grated lemon zest
- 1 tablespoon lemon juice
- ½ cup raw pine nuts
- ½ shallot, minced
- 2 tablespoons capers, drained and chopped
- 2 teaspoons pressed garlic
- ¼ teaspoon ground turmeric
- ¼ teaspoon freshly ground black pepper, plus more for seasoning
Salad
- 4 heads little gem lettuce, washed and leaves separated
- 2 tablespoons hemp seeds
- 4 lemon wedges
Ingredients
- Preheat the oven to 375°F; line a baking sheet with parchment paper.
- In a large mixing bowl, toss the cauliflower with the avocado oil, turmeric, onion powder, and slat. Spread the cauliflower on the lined baking sheet. Roast for 20 minutes, or until the cauliflower has started to brown and is easily pierced with a fork. Let cool slightly.
- Meanwhile, for the dressing: Combine all ingredients in a small food processor and blend until smooth.
- To assemble the salads: Toss the cauliflower with the dressing in a bowl. Divide the gem leaves among four plates and spoon cauliflower mixture over each bed of lettuce. Top each serving with 1½ teaspoons hemp seeds, a lemon wedge, and more sea salt and fresh pepper to taste.
Mediterranean Trout en Papillote
Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Mediterranean herbs in this recipe combine with tangy red peppers, sun-dried tomatoes, and green olives. Guests are sure to swoon at this impressive dinner, even though it’s surprisingly easy and quick to make. Serve with my Golden Cauliflower Caesar Salad for the perfect meal.
The trout provides a dose of brain-healthy omega-3 fatty acids while the olives contain polyphenols, a natural chemical that reduces oxidative stress in the brain.
Ingredients
- 1 small red bell pepper, stemmed, seeded, and finely diced (about 1 cup)
- ½ cup sundried tomatoes, finely chopped
- 4 to 6 large Cerignola olives (or another type of green olive), pitted and chopped
- 2 tablespoons tightly packed minced fresh parsley
- 2 tablespoons avocado oil
- 1 tablespoon plus 1 teaspoon capers, rinsed and minced
- 1 teaspoon pressed garlic
- 1 teaspoon grated lemon zest
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- ½ teaspoon chili flakes (optional)
- ½ teaspoon freshly ground black pepper
- 4 (4-ounce) skin-on trout fillets
- 8 to 12 thin slices lemon
- Sea salt
Directions
- Preheat the oven to 400°F.
- In a small bowl, combine the bell pepper, tomatoes, olives, parsley, avocado oil, capers, garlic, lemon zest, oregano, onion powder, chili flakes (if using), and black pepper.
- Lay one square of parchment on the countertop and place one fish fillet on it diagonally. Spread one-fourth of the herbed olive mixture on the top of the fillet, then add 2 or 3 lemon slices. Bring the opposite corners of the parchment together and roll them until you reach the fish, then twist the ends and tuck them under the fish. Repeat to wrap the 3 remaining fillets.
- Place all 4 packets on a baking sheet and bake for 15 minutes. Unwrap and season with sea salt to taste.