Recipe: Cauliflower and Lambsquarter Burritos

April 13, 2010 at 11:04 am Leave a comment

Yes! Bring on the cauliflower some more!

In the previous recipe I posted, I mentioned harvesting two heads of cauliflower. If you wondered what I did with the other head, wonder no more..

First off, I’d like to introduce a green to you that you may not be familiar with: LAMBSQUARTERS


Lambsquarters can be best described as an edible weed, basically. They grow wild in many areas, and as a result the plant itself has built its own form of tolerance again pests. At the molecular level it is rich in omega-3; it protects itself by having a thicker cell wall layer. I wish I could cite my source on that, but it’s something I’ve picked up and stored it in my memory bank a while back so I don’t really remember where I learned that from unfortunately! What I do know is that Michael Pollan also writes about this amazing plant in his book In Defense of Food. If you get the opportunity to read that book at any point in your life, please do! It really makes you evaluate your relationship with your food. Anyways, back to the lambsquarters..

**PLEASE don’t go out looking for this plant and think you can eat it wherever you find it. ALWAYS make sure it is grown organically. If you find it by sidewalks there is a good chance it is poisonous because of possible pesticide use. To be cautious, it’s always best to find it at your local farmers market or specialty health food store!!

It cooks exactly the way spinach does, and the flavor is very mild and almost buttery in my opinion. The leaves are very tender and the stems are very thick. You can sautee them in their entirety or chop them up and add them raw into a salad.

For this recipe, I did a very simple sautee with freshly harvested cauliflower, and wrapped everything up in a nice warm whole grain tortilla.

Cauliflower and Lambsquarter Burritos

(Serves about 6)

Ingredients:

  • 1 package of burrito-sized tortillas of your choice, I used sprouted wheat for mine
  • 1 medium head cauliflower
  • 1 medium onion diced, I used white
  • 3-4 cloves of garlic minced
  • 1 bunch of lambsquarters, or an amount that looks like it can yield 2 cups
  • 2 cups cooked black beans or one 15 oz. can rinsed and drained
  • Olive oil, salt/pepper
  • Optional toppings: hummus, goat cheese, avocado

Directions:

  1. Set your oven at 425*F and rinse your produce!
  2. Cut the cauliflower into smaller florets and drizzle with some olive oil in a baking pan. Place in oven to roast until tender, stirring occasionally. Once tender remove and allow to cool a bit so you can transfer them to a pan later without burning yourself.
  3. Chop up your lambsquarters across the leaves and stems. Try to break the stems down into shorter pieces, they are pretty thick so you want them to be able to cook easier.
  4. Heat a large pan over medium heat with some olive oil and add your onion. Sautee for 3 minutes before adding garlic. Next, drop in the cauliflower small scoops at a time, combining with the garlic and onion. Allow the cauliflower to brown and sizzle for about 5 minutes.
  5. Add your lambsquarters to the pan and allow to wilt a bit, then add your black beans. Lower the heat to about a 4 (on a scale of 1-10, 10 being super hot!).
  6. While the ingredients are cooking on the stove, in another large pan heat up your tortillas and keep them warm in a tortilla warmer or in a folded towel.
  7. In whatever assembly line fashion works for you, if using, spread some hummus or avocado in the middle of a tortilla. Place the cauliflower and lambsquarter mixture along the center of the tortilla and top with goat cheese (if using).
  8. Fold the opposite ends of the tortilla in, fold one half over and give it a tight roll over once more so that the tortilla is completely wrapping its ingredients inside. If serving, cut in half diagonally to place. Repeat with remaining tortillas, or save leftover for later in the fridge. As always, enjoy! 🙂
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Hello! My name is Alexandra.


This blog is a chronicle of living a healthy lifestyle through food and fitness! I'm a student, a gardener, an environmentalist, an athlete, and I love to cook and eat food that is locally grown. I love our planet so much, and I think it's important to treat it right so it can treat us right in return!

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