Spring is in the air and it feels a lot like fresh herbs, snap peas and Icelandic poppies. We recently gathered at Jenni Kayne’s for a an Easter celebration enhanced by all of the above. We loved the peachy color palate and delicate seasonal details, but our favorite part of the afternoon had everything to do with our veggie-powered cooking class with Pamela Salzman.

The planty Easter menu started out with a creamy asparagus soup, followed by a spring salad with lemon-cashew dressing, a mixed herb and onion frittata (we’re sharing the gorgeous recipe on TCM tomorrow!) and seared cauliflower steaks with mint pesto. The light and lovely meal was rounded out with a grain-free carrot cake we can’t get over.

The table inspiration was airy and minimalist with rose gold cutlery, and creamy ceramic vases by Victoria Morris filled with florals by Sophia of Isa Flora. Sunny napkins from Heather Taylor rested on perfect stoneware plates from Eric Bonnin. Tiny Easter details like locally-crafted leather trays with shibori dyed eggs and extra flowers added a festive touch without taking away from the delicate simplicity. Each place setting was designated with printed names on eggs (too cute!).

We’re sharing two of our favorite recipes below. Check back tomorrow for a third that needs to be in your holiday rotation!



for the cauliflower steaks:
3 small-medium heads cauliflower, preferably ones with tight clusters of florets
unrefined, cold-pressed, extra-virgin olive oil or coconut oil for brushing cauliflower
sea salt and freshly ground black pepper to taste

for the puree:

1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
kosher salt
2 Tbsp unsalted butter or ghee (optional, but makes them taste better)
½ tsp of sea salt or to taste

for the mint pesto:
2 ½ Tbsp blanched almonds
1 medium clove garlic
2 cups mint leaves, packed
½ tsp sea salt
freshly ground black pepper to taste
3 Tbsp unrefined, cold-pressed, extra-virgin olive oil, plus more to achieve desired consistency


Preheat the oven to 400 degrees. Line a large baking sheet with unbleached parchment paper.

Prepare the cauliflower steaks: Trim away the big outer leaves from the cauliflower and trim the bottom stem end.  With the stem end facing up, cut through straight through the middle of the core.  Trim the rounded side on each half that isn’t cut, keeping the core intact, giving you two “steaks” with flat sides.  Reserve the florets that were cut off. A large head of cauliflower might yield 3-4 steaks.

Arrange the cauliflower steaks on prepared baking sheets.  Brush both sides of the steaks with olive oil and sprinkle one side with sea salt and freshly ground black pepper.  Bake for 25-30 minutes, until tender and golden, flipping over halfway if necessary. To ensure the cauliflower is tender throughout, use a pairing knife to pierce the center core of the steak.  It should go in easily without any resistance.

Meanwhile, place 5 cups of the reserved cauliflower florets in a large pot with the potatoes, a pinch of kosher salt and enough water to come just below the top of the vegetables.

Bring to a boil over high heat and then lower to a simmer. Cook until tender, about 15 minutes. Drain cauliflower and potatoes and transfer to the bowl of a food processor fitted with the metal blade.  Add butter and salt and process until smooth.  Taste for seasoning.

To make mint pesto, process nuts and garlic in a mini food processor until finely chopped. Add the mint, salt, and pepper and pour oil on top.  Process until well blended.  Add additional oil to achieve desired consistency.

To serve the steaks, smear a spoonful of the cauliflower/potato puree onto each plate.  Place a cauliflower steak on top and drizzle each with mint pesto.  Serve immediately.



for the cake:
2 cups blanched fine almond flour
1 cup arrowroot powder
1/2 cup coconut flour
2 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
2 tsp baking soda
1 tsp sea salt
8 large eggs
¾ cup pure maple syrup or honey
1/2 cup melted unrefined virgin coconut oil (plus more for greasing pans)
2 tsp pure vanilla extract
3 cups grated carrots, about 6 medium carrots, peeled
½ cup chopped walnuts
½ cup raisins

for the cream cheese frosting: 
16 ounces almond milk cream cheese, such as Kite Hill, at room temperature (dairy cream cheese can be used as well)
6 Tbsp Grade A maple syrup
1 tsp pure vanilla extract


Preheat oven to 350 degrees.  Grease 2 8-inch round pans.  If desired, line the bottoms with unbleached parchment paper as well.

In a large bowl whisk together the almond flour, coconut flour, spices, baking soda, arrowroot and salt.

In a medium bowl, whisk together the eggs, maple syrup/honey, coconut oil and vanilla.  Pour into the almond flour mixture and combine well. Stir in carrots, walnuts, and raisins.

Pour into prepared pans and bake 40-45 minutes until just set and a toothpick comes out clean or with dry crumbs.

Cool 5 minutes in pans before turning out onto a cooling rack.  Cool completely before frosting.

Prepare the frosting:  in the bowl of a mixer, beat the cream cheese, maple syrup, and vanilla until light and fluffy, about 1-2 minutes.

Place one cake on a cake plate and cover the top of the cake with half of the frosting.  Place the second cake on top and use remaining frosting to ice the top of the cake.

Check out the clean recipes from last year’s Easter menu here!

Bottom banner image
From our friends