Roasted Cauliflower and Oyster Mushrooms with Cilantro Chutney

In Ayurveda, all of the energy in the universe is segmented into three distinct gunas - sattva, rajas and tamas. These concepts represent the qualities that are present in food, nature and actions, as well as our body and mind. 
When sattva is present, it looks like lightness and grounding, peace and serenity in the body and mind. This is our ideal state, one that defines true health.

When rajas is dominant in our lives, it looks like stimulation, stress and overexcitement. Too much rajas imbalances the body and mind, leading to anxiety, disturbed sleep and overindulgence.

When tamas is dominant in our lives, it looks like heaviness, sleeping too much and eating leftovers, meat and deep-fried foods. Too much tamas leads to lethargy, lack of purpose and depression.

In an Ayurvedic diet, sattvic foods are sought out due to their balancing and harmonious qualities which ultimately keeps our minds clear and at peace.

Sattvic foods are foods that are abundant in Prana - the universal life-force that gives life to all sentient beings in both plant and animal kingdoms. A Sattvic diet means not only vegetarian food but food rich in Prana - 'life-force' like organic fresh fruits and vegetables. It requires avoiding canned and processed food, and foods prepared with chemical fertilizers or sprays. 
Every time that we eat, it is the most intimate relationship we have with the earth. To nurture this relationship, I seek out local, sustainable options such as @localrootsnyc and @unsqgreenmarket who deliver farm-grown ingredients to New York City. Everything in my purple carrot, cauliflower and ginger soup was sourced from environmentally conscious establishments and you can both see and taste the difference.

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Directions:

  1. Preheat the oven to 400 degrees. While oven is warming, prepare your cauliflower steak by chopping off the bottom of the leaves and the stem. Then, cut your cauliflower in half before slicing each half into 1 1/2 inch steaks. Afterwards, tear apart oyster mushrooms into 1/4 inch pieces.

  2. Line two half sheet pans with parchment paper and place cut up cauliflower steaks on one pan and the oyster mushrooms on the other

  3. Mix coconut oil with ground fennel seeds, ground coriander seeds, ground cumin, ground peppercorns and ground turmeric. Once mixture is properly whisked together, take either a spoon or a pastry brush and brush the spiced oil onto the oyster mushrooms and cauliflower steaks.

  4. Once oil is applied, put the cauliflower steaks in the oven for 40 minutes and the oyster mushrooms for 30 minutes

  5. While the vegetables are roasting, prepare the cilantro chutney by placing all of the ingredients with the exception of the olive oil into a blender. Blend at medium speed, slowly drizzling in the olive oil until smooth.

  6. After taking the roasted vegetables out of the oven, begin plating by drizzling or using your pastry brush to paint the bottom of the plate with the cilantro chutney. Then, layer on the arugula micro greens, oyster mushrooms and cauliflower steak.

Ingredients for Cauliflower and Oyster Mushrooms:

  • 1 cauliflower head cut into 1 1/2 inch steaks

  • 1/2 lbs of Oyster mushrooms torn into 1/4 inch pieces

  • 2 tablespoons of micro arugula

  • 4 tablespoons of coconut oil

  • 1/2 teaspoon of fennel seeds, ground

  • 1/2 teaspoon of coriander seeds, ground

  • 1/2 teaspoon of cumin, ground

  • 1/4 teaspoon of peppercorn, ground

  • 1/8 teaspoon of ground turmeric

Ingredients for Cilantro Chutney:

  • 1 large bunch of cilantro, washed and roughly chopped

  • 1 Thai green chili, seeded and chopped

  • 1 date OR 1 teaspoon of maple syrup

  • 1 tablespoon of peeled, grated fresh ginger

  • 1 teaspoon of salt

  • 1/4 cup of lime juice

  • 1/4 cup of olive oil

Stephanie Wright