Chop a head of cauliflower into bite - size pieces.
Chop the head of the cauliflower into chunks (1 - 2 inch pieces).
Chop head of cauliflower into florets and place in food processor.
Cauliflower rice is really easy to make with your Magic Bullet — just
chop a head of cauliflower into florets, add them to a Magic Bullet -LSB-...]
Not exact matches
GOLDEN SOUP Adapted from Pinch
of Yum Ingredients: 2 TB Trio Carmel extra virgin olive oil half
of onion,
chopped 2 cloves garlic,
chopped 1
head of cauliflower,
chopped into about 5 cups
of florets 1 cup raw cashews 1 TB turmeric 7 cups...
2 cups potatoes (peeled and
chopped into small - ish bite - size pieces OR another
head of cauliflower + cooking water)
Broccoli
Cauliflower Apple Mash Ingredients 1 head of Cauliflower 1 head of Broccoli 1 apple Oil Salt Instructions Chop broccoli, cauliflower
Cauliflower Apple Mash Ingredients 1
head of Cauliflower 1 head of Broccoli 1 apple Oil Salt Instructions Chop broccoli, cauliflower
Cauliflower 1
head of Broccoli 1 apple Oil Salt Instructions
Chop broccoli,
cauliflowercauliflower and apple.
You are using a
chopped up
head of cauliflower, along with coconut oil and a bit
of salt and pepper to your liking.
1 medium onion 2 carrots, peeled and
chopped 1 parsnip root, peeled and
chopped 1/4 celeriac root, peeled and
chopped 2 medium potatoes, peeled and
chopped 1/2 cup dried red split lentils 1/2
head of cauliflower,
chopped 1 tablespoon dried garlic flakes 1 tablespoon sea salt fresh cracked black pepper fresh parsley grape seed oil for frying 2 L hot water
Ingredients 1 tablespoon coconut oil 1/4 cup
chopped onions 1
head of cauliflower chopped (about 4 -5 cups) 1 cup
chopped green...
Then add
chopped garlic (maybe 4 - 5 cloves for a
head of cauliflower),
chopped onion, turmeric, maybe some chili and fresh grated ginger.
* 1
head of cauliflower, preferably organic, bottom trimmed off and separated /
chopped into florets * 6 cloves
of garlic, unpeeled * 4 tablespoons olive oil - I used blood orange olive oil, but you could use any fruity olive oil * 2 tablespoons balsamic vinegar - I used a dark chocolate balsamic vinegar, but you can use regular or aged balsamic, or your favorite mild / sweet vinegar or Meyer lemon juice instead * 1 - 2 tablespoons
chopped fresh mint (or use fresh tarragon, parsley or basil)
25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2
head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1 tsp tumeric 1 tbsp cinnamon 1 tsp chilli powder 1/4 tsp Himalayan pink salt 1 tbsp coconut sugar Half a bulb
of garlic (cloves peeled) 3 ″ piece
of root ginger (peeled) 1 tbsp tomato paste 1 tin
chopped tomatoes (or 400g
chopped tomatoes) 1 tsp tamarind paste (optional) Juice
of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring onions
Garlicky
Cauliflower 1 head of cauliflower, cut into bite - sized florets 4 tbsp olive oil 4 garlic cloves, finely chopped 1 tbsp mild paprika 2 tbsp white wine vinegar salt and freshly ground pepper flat leaf parsley, fin
Cauliflower 1
head of cauliflower, cut into bite - sized florets 4 tbsp olive oil 4 garlic cloves, finely chopped 1 tbsp mild paprika 2 tbsp white wine vinegar salt and freshly ground pepper flat leaf parsley, fin
cauliflower, cut into bite - sized florets 4 tbsp olive oil 4 garlic cloves, finely
chopped 1 tbsp mild paprika 2 tbsp white wine vinegar salt and freshly ground pepper flat leaf parsley, finely
chopped
can
of chickpeas, drained and rinsed 1 small
head cauliflower, washed and cut into bite - size florets Corn tortillas 1 cup finely
chopped red cabbage 1 jalapeño, sliced, seeds removed 1 large avocado, seed removed and diced Chopped c
chopped red cabbage 1 jalapeño, sliced, seeds removed 1 large avocado, seed removed and diced
Chopped c
Chopped cilantro
Cauliflower: 1 medium head of cauliflower, cut into florets enough olive oil to coat the cauliflower salt and pepper, to taste 1/3 cup parsl
Cauliflower: 1 medium
head of cauliflower, cut into florets enough olive oil to coat the cauliflower salt and pepper, to taste 1/3 cup parsl
cauliflower, cut into florets enough olive oil to coat the
cauliflower salt and pepper, to taste 1/3 cup parsl
cauliflower salt and pepper, to taste 1/3 cup parsley,
chopped
The first step to making your pizza dough is to wash and roughly
chop a whole
head of cauliflower, then put it in your food processor for blending until you get a course meal.
Filling For The Wraps: 2 Tablespoons Olive Oil 2 Cloves Garlic, Minced 5 Green Onions,
Chopped 1 Large Red Pepper, Finely Diced 1 Small
Head Cauliflower, Finely
Chopped Juice
of 1 Lime 2 Tablespoons Soy Sauce 1 Cup Shredded Carrot
Ingredients: 1 large
head cauliflower, kept whole, green leaves removed 1 tablespoon roasted hazelnut oil Zest and juice
of 1 navel orange Pinch, saffron 1 teaspoon sea salt Ground pepper, to taste 1/4 cup coconut milk 1/4 cup water 1/2 cup packed flat leaf parsley, roughly
chopped 1/3 cup roasted hazelnuts, roughly
chopped
-- 8 tortillas or wraps
of your choice — 1 medium sized
head of cauliflower,
chopped into bite sizes and roasted (pre-heat oven to 400 F, drizzle with a couple tablespoons
of oil, sprinkle with salt and pepper.
ingredients
CAULIFLOWER POTATO PUREE: 1 head garlic 3 tablespoons olive oil (divided) 2 pounds cauliflower (leaves removed, cut into florets) 1 medium yukon gold potato (peeled, cut into 1 - inch pieces) 1/2 cup reduced - fat sour cream 1 8 - ounce package frozen chopped spinach (thawed, squeezed of any excess moisture) Kosher salt and freshly ground black pepper (to taste) SHEPHERD»S PIE FILLING: 2 tablespoons olive oil 1 pound ground chicken (50 % white meat, 50 % dark meat) 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 3 cloves garlic (peeled, minced) 1 tablespoon tomato paste 2 tablespoons rice flour 1 cup low sodium chicken stock 2 teaspoons Worcestershire 2 teaspoons thyme (leaves only, chopped) 1 teaspoon rosemary (leaves only, chopped) 1 cup frozen peas (thawed, drained) 1 8 - ounce package frozen chopped spinach (thawed, squeezed of any excess moisture) Kosher salt and freshly ground black pepper
CAULIFLOWER POTATO PUREE: 1
head garlic 3 tablespoons olive oil (divided) 2 pounds
cauliflower (leaves removed, cut into florets) 1 medium yukon gold potato (peeled, cut into 1 - inch pieces) 1/2 cup reduced - fat sour cream 1 8 - ounce package frozen chopped spinach (thawed, squeezed of any excess moisture) Kosher salt and freshly ground black pepper (to taste) SHEPHERD»S PIE FILLING: 2 tablespoons olive oil 1 pound ground chicken (50 % white meat, 50 % dark meat) 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 3 cloves garlic (peeled, minced) 1 tablespoon tomato paste 2 tablespoons rice flour 1 cup low sodium chicken stock 2 teaspoons Worcestershire 2 teaspoons thyme (leaves only, chopped) 1 teaspoon rosemary (leaves only, chopped) 1 cup frozen peas (thawed, drained) 1 8 - ounce package frozen chopped spinach (thawed, squeezed of any excess moisture) Kosher salt and freshly ground black pepper
cauliflower (leaves removed, cut into florets) 1 medium yukon gold potato (peeled, cut into 1 - inch pieces) 1/2 cup reduced - fat sour cream 1 8 - ounce package frozen
chopped spinach (thawed, squeezed
of any excess moisture) Kosher salt and freshly ground black pepper (to taste) SHEPHERD»S PIE FILLING: 2 tablespoons olive oil 1 pound ground chicken (50 % white meat, 50 % dark meat) 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 3 cloves garlic (peeled, minced) 1 tablespoon tomato paste 2 tablespoons rice flour 1 cup low sodium chicken stock 2 teaspoons Worcestershire 2 teaspoons thyme (leaves only,
chopped) 1 teaspoon rosemary (leaves only,
chopped) 1 cup frozen peas (thawed, drained) 1 8 - ounce package frozen
chopped spinach (thawed, squeezed
of any excess moisture) Kosher salt and freshly ground black pepper (to taste)
8 cups
cauliflower florets,
chopped into bite - size pieces 2
heads of garlic, broken into cloves, skin left on and root end trimmed 6 tablespoons good olive oil plus 1 - 2 extra teaspoons finishing olive oil, divided 2 teaspoons freshly squeezed lemon juice [about 1/2 lemon] 1/2 teaspoon freshly grated nutmeg 6 tablespoons pepitas [buy them already roasted and salted at Whole Foods or other high - end grocery store] 2 - 3 tablespoons fresh parsley, minced Sea salt Finishing salt [your choice — I used my homemade meyer lemon infused salt] Cayenne pepper, to taste Whole - grain pita chips for serving
1
head of cauliflower 1 eggplant 1 delicata squash refined coconut oil salt & pepper ground cumin ground paprika dried, ground turmeric 1 lemon, cut in half and divided 1 cup spelt berries 3 cups filtered water drizzle
of cold pressed olive oil drizzle
of pure maple syrup
chopped fresh parsley
1
head of cauliflower 2 Tbsp spices such as: Berbere mix or Paprika, turmeric, cinnamon, cayenne 2 Tbsp coconut oil, melted 2 large handfuls spinach leaves 1 pomegranate 1 handful fresh herbs such as parsley, mint and coriander, roughly
chopped 1 handful nuts such as brazil, macadamia or hazelnuts (optional to lightly toast)
PASTA 3/4 lb linguine
of choice 2 tablespoons olive oil 4 cups small
cauliflower florets (from about 1/2 a large
head of cauliflower) 4 - 5 cloves
of garlic, minced pinch
of chili flakes 1/2 teaspoon sweet paprika 1/2 cup slow - roasted tomatoes, lightly
chopped or mashed (see headnote for sun - dried option) sea salt and ground black pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2 green onions, sliced 1 cup quickie vegan parmesan, divided
Ingredients For the avocado
cauliflower steaks: 1 large
head cauliflower 1/4 ripe fresh, California avocado (Note: you will use the rest
of the avocado in the gremolata) 1 teaspoon freshly squeezed lemon juice 5 — 6 teaspoons cold water Salt and Pepper, to taste For the avocado gremolata 1/3 cup finely minced flat - leaf parsley Zest, finely grated,
of 2 lemons 5 cloves garlic, crushed and finely minced 3/4 avocado, finely
chopped Squeeze
of lemon juice Salt, to taste
If you don't have a steamer, I put a cooling rack in the bottom
of a deep pan (I usually cook corn on the cob in it) and fill the pan to just under the rack, put a couple tablespoons
of chopped garlic and some diced onion, and then cut up the
head of cauliflower and drop that in, put on the lid and turn up the heat.
garlic powder 1
head of cauliflower,
chopped into pieces 1 cup buffalo or hot sauce 1 Tbsp.
1 clove
of garlic, minced 1 - inch piece
of ginger, minced 1 carrots, peeled and thinly sliced 1 small
head of cauliflower,
chopped into bite - sized pieces 2 hand fulls
of green beans, trimmed and
chopped 1 red pepper,
chopped 1 jalapeno pepper, de-seeded &
chopped (I left a few seeds in for a bit
of heat) 2 pieces
of baby bok choy, thinly sliced
2 tablespoons oil (ghee / coconut oil) 1 medium onion, diced 1 lb carrots (about 5 medium carrots), peeled and sliced 1/2
head of small / medium
cauliflower,
chopped * 2 cloves garlic,
chopped 1 teaspoon fresh grated ginger 1 teaspoon ground cardamom (green, not black) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin Red pepper flakes (to taste) 1/2 — 3/4 teaspoon sea salt (depending on taste) 3 - 4 cups chicken stock or vegetable stock (depending on how thick you like the soup) 1 cup coconut milk
1 tsp
of coconut oil 1 tbsp fresh, minced ginger 1 tbsp fresh, minced garlic 1/4 tsp fenugreek 1/4 tsp brown mustard seeds 1 tsp curry powder 1/4 tsp garlic powder 1/4 tsp ginger powder 1/4 tsp
of coriander 1/4 tsp
of garam masala salt & pepper to taste 1 medium
head of cauliflower, de-stemmed and
chopped into bite - sized pieces 2 cups
of small white button mushrooms, quartered 8 oz firm tofu, cubed 18 oz jar
of diced tomatoes 13 oz can
of full fat coconut milk 1/4 tsp each
of fenugreek, brown mustard seeds & curry powder 1/4 cup
of cilantro, roughly
chopped, the juice
of a lime & sea salt to garnish
Coarsely
chop cauliflower head into florets, then place
cauliflower in a food processor and pulse until the
cauliflower is small and has the texture
of rice.
1
head cauliflower 2 sweet potatoes (yams, regular potatoes
of any variety or carrots may be substituted) 4 - 5 tbsp Ancient Organics Ghee (enough to coat veggies) handful
of fresh herbs (ie parsley, thyme, basil, oregano),
chopped sea salt, to taste fresh ground black pepper, to taste
Rolling meatballs,
chopping onions, breaking a
head of cauliflower into florets: kitchen tasks can hold a meditative quality.
INGREDIENTS 1 large
head of cauliflower,
chopped into florets 3 large shallots, peeled and cut in half 1
head of garlic, broken into cloves with the peels left on a couple tablespoons
of extra virgin olive oil 1/2 teaspoon
of cumin 1/4 teaspoon
of ground coriander 1/4 - 1/2 teaspoon
of sea salt freshly ground black pepper
1 small
head of Cauliflower, cut into bite size florets 2 tablespoons gluten free tamari, divided 1 tablespoon extra virgin olive oil 1/4 cup each pumpkin, sunflower and sesame seeds 3 stalks curly green kale, stems removed and leaves roughly
chopped 1 pear, thinly sliced 1 cup cooked black rice
Ingredients: 1 cup roughly
chopped carrots 1 medium
head cauliflower, florets only 1 tablespoon extra-virgin olive oil 2 teaspoons ground turmeric 1/4 teaspoon cayenne pepper 1/4 teaspoon ground cumin Salt Juice
of 1 lemon 3/4 cup
chopped Italian parsley leaves 1/2 cup golden raisins 1/2 cup
chopped raw almonds Lemon wedges for serving (optional)
Cauliflower Green Pea Spread (Adapted from Raw Food / Real World) 1 head cauliflower — florets only 1/2 cup cashew or macadamia nuts 1/2 tablespoon garam masala (a spice blend that can be found at any Indian market) 2 teaspoons chunky chat masala (a spice blend that can be found at any Indian market) 1/2 tablespoon chopped ginger 2 tablespoons lime juice 1 cup filtered water salt and pepper to taste 1 cup fresh or thawed frozen peas handful of fresh mint or cilantro &mda
Cauliflower Green Pea Spread (Adapted from Raw Food / Real World) 1
head cauliflower — florets only 1/2 cup cashew or macadamia nuts 1/2 tablespoon garam masala (a spice blend that can be found at any Indian market) 2 teaspoons chunky chat masala (a spice blend that can be found at any Indian market) 1/2 tablespoon chopped ginger 2 tablespoons lime juice 1 cup filtered water salt and pepper to taste 1 cup fresh or thawed frozen peas handful of fresh mint or cilantro &mda
cauliflower — florets only 1/2 cup cashew or macadamia nuts 1/2 tablespoon garam masala (a spice blend that can be found at any Indian market) 2 teaspoons chunky chat masala (a spice blend that can be found at any Indian market) 1/2 tablespoon
chopped ginger 2 tablespoons lime juice 1 cup filtered water salt and pepper to taste 1 cup fresh or thawed frozen peas handful
of fresh mint or cilantro —
chopped
Ingredients: 2 tsp coconut oil 1/2 medium yellow onion, diced 2 garlic cloves, minced Pinch
of crushed red pepper flakes 1 tsp ground cumin 1 tsp turmeric powder Pinch
of ground coriander Pinch
of ground cardamom Pinch
of Wright salt or other recommended salt Dash
of ground black pepper 1/2 large
head cauliflower, roughly
chopped 2 cup unsweetened, full - fat... Read More»
Ingredients: 1 large
head cauliflower Salt and pepper 2 TBSP olive oil, divided 1 tsp freshly grated ginger 1 tsp ground cumin 1/2 tsp ground turmeric Small handful
of cilantro,
chopped Instructions: Preheat the oven to 400 °F.
1
head purple (or regular)
cauliflower 2 slices turkey bacon (look for uncured turkey bacon with the least sodium and at least 12g
of protein per 2 slices) 1 onion,
chopped 2 cloves garlic, minced 1 T walnut (or olive) oil 1/2 cup almond milk (more or less depending on how thick you want it)
2 Russet Potatoes, cubed 1 zucchini, cubed 1
head of cauliflower,
chopped 2 carrots, peeled, cubed 1 red bell pepper,...
5 cups
of vegetable broth 1 zucchini,
chopped 1 bunch
of asparagus, trimmed and
chopped 2 russet potatoes, peeled and cubed 1
head of cauliflower,
chopped 1 cup
of fresh or frozen English peas 1 handful
of raw spinach or kale 2 carrots, peeled and
chopped 2 tablespoons
of raw vegan pesto
1 yellow onion,
chopped 2 carrots,
chopped 1 celery stalk,
chopped 1 bunch Swiss chard or kale,
chopped 2 cups
chopped canned tomatoes with juices 1 can
of cannellini beans, drained and rinsed 1 zucchini,
chopped 1 cup
of spring peas 1 cup
of string beans,
chopped 1/2
head of cauliflower, florets
chopped 1 small piece pecorino romano cheese rind Sea salt and freshly ground pepper, to taste Grated pecorino romano cheese for serving 1 pat
of organic butter Filtered water
Ingredients: 1
head cauliflower,
chopped 1 lb carrots,
chopped Water Spices Directions: - In a large pot, add in
cauliflower and carrots, cover with water (I usually use 6 - 8 cups)- Add in spices such as cumin, sea salt, and pepper - Allow to simmer on medium heat for 45 min to an hour - Transfer to a high powered blender, like a Vitamix - Mix on high for 45 seconds - Enjoy Veggie Broth: This is a great way to get in all
of the veggies!
INGREDIENTS 1 large
head of cauliflower,
chopped into florets 3 large shallots, peeled and cut in half 1
head of garlic, broken into cloves with the peels left on a couple tablespoons
of extra virgin olive oil 1/2 teaspoon
of cumin 1/4 teaspoon
of ground coriander 1/4 - 1/2 teaspoon
of sea salt freshly ground black pepper
Ingredients: 1
head of cauliflower 2 - 3 cloves
of garlic Pinch
of healthy salt Pinch
of black pepper Coconut, olive pumpkin or flaxseed oil to taste Chives,
chopped Instructions: Thoroughly steam one
head of cauliflower until soft.
Ingredients: 1
head of cauliflower,
chopped 1/4 cup olive oil 5 garlic cloves, minced 1/4 cup lemon juice 1 TBSP coconut aminos 1/4 tsp pepper 1/2 bunch...
Ingredients: 1
head of cauliflower,
chopped 1/4 cup olive oil 5 garlic cloves, minced 1/4 cup lemon juice 1 TBSP coconut aminos 1/4 tsp pepper 1/2 bunch parsley, finely
chopped 1/2 bunch cilantro, finely
chopped 1/2 bunch mint, finely
chopped 1/2 cup diced olives 1 cup
chopped raw Brazil nuts Instructions: Place
cauliflower in a food processor... Read More»
Ingredients 1
head of cauliflower 1/3 cup
chopped walnuts Sweet and Spicy Glaze 3 Tbsp olive oil 1 Tbsp + 1 tsp maple syrup (can use agave or honey instead but the maple flavor is great) 1/4 tsp kosher salt 1/4 tsp cayenne pepper 1.