Tag Archives: cauliflower

Are you looking for that perfect Paleo Diet® dinner to impress your special guest? Search no more! You’ve just discovered a perfect pairing of beef tenderloin with this colorful salad combination. Like most Paleo recipes, this beef dish takes little time to prepare, is packed with high quality proteins, and has incredibly complimentary flavors when paired with the fresh ingredient salad. Guaranteed to leave a positive impression!

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Recipe: Beef Tenderloin with Roasted Cauliflower-Pomegranate Salad

Are you looking for that perfect Paleo Diet® dinner to impress your special guest? Search no more! You’ve just discovered a perfect pairing of beef tenderloin with this colorful salad combination. Like most Paleo recipes, this beef dish takes little time to prepare, is packed with high quality proteins, and has incredibly complimentary flavors when paired with the fresh ingredient salad. Guaranteed to leave a positive impression!

  • Author: Lorrie Cordain
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 people 1x
  • Category: Beef & Salad
  • Cuisine: American
Scale

Ingredients

  • 2 beef tenderloin fillets, roughly 10 oz. each
  • 5 tbsp. coconut oil, divided
  • 1 tsp. freshly ground pepper
  • 1 head cauliflower, core removed and cut into bite sized pieces
  • 5 large shallots, thinly sliced
  • 2 tbsp. fresh lemon juice
  • 2 tsp. whole-grain Dijon mustard
  • 1 package stems removed, baby kale
  • 1/2 c. pomegranate seeds

Instructions

For Beef:

  1. Preheat oven to 400 degrees.
  2. Heat cast iron skillet, or other oven safe skillet, on high heat with 1 tablespoon coconut oil.
  3. Sprinkle fillets on both sides with black pepper. Sear for 2 minutes on each side until a light crust forms.
  4. Transfer skillet to oven and continue cooking for 5-6 minutes.
  5. Remove pan from oven. Place fillets on separate plate to rest.

 

For Salad:

  1. Meanwhile, toss 2 tablespoons of oil with cauliflower and shallots; season with additional pepper if desired.
  2. Scatter vegetables in beef pan, return to oven, and continue to bake, stirring vegetables once, approx 15 – 18 minutes.
  3. Remove from oven.
  4. Whisk together remaining 2 tablespoons of oil, lemon juice, and mustard.
  5. Stir kale into hot pan containing vegetables.
  6. Drizzle with coconut oil mixture and sprinkle with pomegranate seeds.
  7. Slice beef and serve with cauliflower pomegranate salad.

Notes

For hundreds of pure Paleo recipes be sure to check out The Real Paleo Diet Cookbook and The Real Paleo Diet Fast and Easy.

Keywords: paleo, beef tenderloin, cauliflower, pomegranate, salad

Dill Curry Roasted Cauliflower

Roasting is an easy, quick, delicious approach to preparing vegetables. You might think cauliflower roasted in the oven becomes dry, but dry heat from the oven removes moisture from the vegetables, thereby concentrating their flavors. In fact, cauliflower is about 92% water, so after roasting it’s moist and tender.1 Like broccoli, cabbage, kale, and radishes, cauliflower belongs to the brassica family of vegetables. Brassica vegetables, also known as cruciferous vegetables, are exceptionally nutritious and should be featured prominently in our diets.

Brassica vegetables are rich in vitamin A, vitamin C, folate, and fiber. They are also high in glucosinolates, unique sulfur-containing compounds, which give them their distinctive bitter tastes and pungent aromas.2 Moreover, glucosinolates exhibit powerful healing properties, breaking down into indoles and isothiocyanates, which have been shown to inhibit the growth of cancer cells.3 Isothiocyanates also protect against pre-cancerous cells, helping the body eliminate them before they can damage DNA.4

Unfortunately, one of the most common ways of cooking cauliflower is boiling. Glucosinolates are water soluble, meaning they can leach into the cooking water. A 2007 study confirmed that boiling brassica vegetables results in significant glucosinolate losses, whereas steaming or stir-frying results only in minor losses.5 For the boiled vegetables, 90% of the lost glucosinolates were detected in the cooking water.

With brassica vegetables, you should also avoid cutting them long before consuming them. In the same study, glucosinolate losses of 75% were observed just six hours after shredding them.

In our recipe, cauliflower combines beautifully with fresh dill and Indian curry spices. Curry powders vary widely in terms of quality and composition, so be sure to read the product labels avoiding those with added salt. Enjoy!

INGREDIENTS

Serves 3-4

  • ½ – ¾ head of cauliflower
  • 1 red bell pepper, chopped
  • 2 medium tomatoes, chopped
  • 1 onion, finely chopped
  • 2 cloves garlic, pressed
  • 1 tbsp curry powder
  • Freshly ground black pepper
  • 1 tbsp coconut oil
  • 1-2 tbsp fresh dill, chopped
  • Olive oil for drizzling

DIRECTIONS

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Ingredients
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Christopher James Clark, B.B.A.
@nutrigrail
Nutritional Grail
www.ChristopherJamesClark.com

Christopher James Clark | The Paleo Diet TeamChristopher James Clark, B.B.A. is an award-winning author, writer, consultant, and chef with specialized knowledge in nutritional science and healing cuisine. He has a Business Administration degree from the University of Michigan and formerly worked as a revenue management analyst for a Fortune 100 company. For the past decade-plus, he has been designing menus, recipes, and food concepts for restaurants and spas, coaching private clients, teaching cooking workshops worldwide, and managing the kitchen for a renowned Greek yoga resort. Clark is the author of the critically acclaimed, award-winning book, Nutritional Grail.

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References

1. Nutrition Data. Retrieved July 8, 2014 from //nutritiondata.self.com

2. Johnson, I.T. (January 2002). Glucosinolates: bioavailability and importance to health. International Journal for Vitamin and Nutrition Research, 72(1). Retrieved from //www.ncbi.nlm.nih.gov/pubmed/11887749

3. Hayes, J.D., Kelleher, M.O. & Eggleston, I.M. (May 2008). The cancer chemopreventive actions of phytochemicals derived from glucosinolates. European Journal of Nutrition, 47(Supplement 2). Retrieved from //www.ncbi.nlm.nih.gov/pubmed/18458837

4. Zhang, Y. (November 2004). Cancer-preventive isothiocyanates: measurement of human exposure and mechanism of action. Mutation Research, 555(1-2). Retrieved from //www.ncbi.nlm.nih.gov/pubmed/15476859

5. Song, L. and Thornalley, P.J. (February 2007). Effect of storage, processing and cooking on glucosinolate content of Brassica vegetables. Food and Chemical Toxicology, 45(2). Retrieved from //www.ncbi.nlm.nih.gov/pubmed/17011103

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