Grilled Cajun cauliflower with yucca mash and spinach sauce

This is my post for Hive top chef where the theme is cajun spice.

Because I live on a plant based diet I have chosen cauliflower as the main of this dish.

When I think of Cajun spice, I immediately think of New Orleans. I was there one time for half a day but don't recall eating anything in particular, let alone something Cajun. It seems that these Cajun spiced dishes have made their way through all of North America and have become as popular as anything else you would find in a restaurant or store.

It is commonly used for seafood and chicken but I assure you it should not be limited to that. Plant based foods are great with Cajun spice.

First we will start with the very simple Cajun spice mix. I have made it to suit my taste. More Cayenne. More black pepper.

Cajun spice mix
2 teaspoons cayenne pepper
1 teaspoon smoke paprika
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoon black pepper
1 teaspoon oregano
1 tablespoon salt
1 teaspoon thyme

Coat the cauliflower in the spice mix and grill. I used my George Foreman grill which was given to me.

Spinach sauce
4 stalks green onion
4 cups parsley
8 to 9 cups spinach
3 or 4 cloves minced garlic
1/2 cup vegan cream (optional)
3 tablespoons vegetable broth powder

First saute the onion and garlic then add the other ingredients and cook down.

Blend the ingredients with some extra raw spinach.

Yucca mash
1 yucca
salt to taste
2 tablespoons vegan butter or olive oil
1/4 cup or more of vegetable broth

Peel and boil the yucca until soft then mash. It is stickier and firmer than potato. I really love these kind of roots when I can find them.

The mash and the spinach sauce were my idea to balance the sharpness of the Cajun spice. Plus I wanted to make it look a little Christmas like even though I'm not really into Christmas.