Sentences with phrase «cup cauliflower»

In a blender, add the 1 1/2 cups cauliflower with the oil.

Set 3/4 cup cauliflower aside; add the rest to pot along with cayenne and 3/4 cup cashews; season with salt.

Bok choy and cauliflower 2 medium fresh organic bok choy, about 2 pounds 2 tablespoons coconut or olive oil Sea salt Freshly ground black pepper 3 cups cauliflower florets Vinaigrette 1/4 cup olive oil 3 tablespoons freshly squeezed organic lemon juice 1/2 teaspoon lemon zest 2 tablespoons fresh mint leaves coarsely chopped 11/2 teaspoons ground cumin 1/8 teaspoon cayenne pepper Sea salt Freshly ground black pepper

Bring milk and 1 cup cauliflower trimmings to a boil in a large saucepan; reduce heat and simmer until cauliflower is tender, 20 - 25 minutes.

Add the water cauliflower and potatoes, reserving 1/2 cup cauliflower for garnish.

4 cups cauliflower rice 1/4 cup white onion, diced 3 eggs 1 cup shredded carrots 2 teaspoons apple cider vinegar 2 teaspoons pink Himalayan salt 1/2 teaspoon garlic powder 1/2 cup tapioca flour 1/4 cup nutritional yeast 1 teaspoon chili powder (salt free) 1/2 teaspoon oregano

cans pinto or kidney beans, including liquid 1 red bell pepper, chopped 2 cups cauliflower pieces 2 carrots, scrubbed and chopped 28 - oz.

5 - 6 florets or just over 1 cup of frozen cauliflower — I buy mine pre-frozen from Whole Foods or you can steam and freeze them yourself

4 cups cauliflower florets (about 1/2 head) 1/2 cup finely diced red bell pepper 3 tablespoons water 3 egg whites 4 ounces shredded Cabot Sharp Cheddar (about 1 cup) or Cabot Two State Farmers» Shredded Cheddar Cheese 1/4 cup minced scallion greens 10 dashes Tabasco sauce or another hot sauce to taste 1/2 cup almond meal 1 teaspoon baking powder 1/4 teaspoon salt

5 tablespoons Tessemae's Zesty Ranch 3 teaspoons almond butter 2 bunches Tuscan kale, ribs & stems removed, leaves chopped (about 4 cups) 1/2 cup toasted chopped pecans 1 small zucchini, trimmed and thinly sliced lengthwise on a mandolin 2 cups cauliflower florets, thinly sliced on a mandolin 1 cup red and yellow grape tomatoes, halved 1 cup trimmed baby arugula 2 cups cooked sliced chicken breast and / or thighs

Ingredients: 1 cup quinoa 1 1/2 cups low - sodium chicken broth 1 tablespoon extra-virgin olive oil 1 1/2 cups cauliflower «rice» (aka very finely chopped cauliflower florets) 1/2 medium yellow onion, minced 1/2 cup finely chopped carrots 1/2 cup finely chopped celery 2 cups diced or shredded chicken breast (I used the foolproof method, but feel free to use the meat from a store - bough rotisserie bird.)

3 cups cauliflower florets, cut into small - medium sized pieces 5 pitted Medjool dates (traditional dates could be used, but use more and soak them beforehand) 2 tbsp raw almond butter 1/2 tsp cinnamon 1/4 tsp sea salt 2/3 cup water, or as needed

CAULIFLOWER GLUTEN - FREE CRUST 1 1/2 cups Cauliflower (about 1/2 a large cauliflower head) 2 Large Organic Eggs 2 Tablespoons Olive Oil 1 cup All - Purpose Gluten - Free Flour 1/2 teaspoon Sea or Pink Salt

Smoky Cauliflower and Bean Soup 8 oz soyrizo 1 Tbsp olive oil 1 onion, chopped 3 cloves garlic, minced 4 cups cauliflower, cut into florets 1 carrot, cut in disks 2 tsp smoked paprika 1/2 tsp dried basil 1/2 tsp dried parsley 1/2 cup red wine 8 cups broth 1 can white beans, drained and rinsed 1 Tbsp tamari 1/4 cup fresh parsley 1/2 # pasta of choice, cooked according to the box salt and pepper to taste

8 oz firm tofu (organic sprouted tofu is preferable) 2 1/2 cups cauliflower, cut into small florets 1 egg, beaten (or Egg Replacer for one egg) 1/2 tsp Italian herbs 1 pinch salt 6 oz pizza sauce 2 cups pizza toppings of your choice 1.5 — 2 cups mozzarella cheese, pizza cheese blend, or vegan cheese

1/2 to 1 cup raw cashews, ground into coarse meal 1/2 cup fresh peas, shelled and blanched (or frozen peas, thawed) 3/4 cup cauliflower, cut into small florets 1/4 cup green onion, finely diced 1 cup russet potato, peeled, cubed and simmered until tender and cooled 1 1/2 tablespoons curry powder 1 tablespoon onion powder 3 tablespoon fresh cilantro, minced 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne (optional) 1/4 teaspoon sea salt (optional) Burger buns

1 cup raw cashews 2 quarts vegetable broth, divided 1 tablespoon unflavored coconut oil 1 cup onion, cut into 1 / 4 - inch dice 3 cups cauliflower, cut into large chunks 6 cups broccoli, separated into bite - sized florets and peeled stems cut into chunks 1 teaspoon dried marjoram 1 tablespoon salt 1/4 teaspoon freshly ground black pepper In a dry blender, grind the cashews into a powder.

Meanwhile, finely chop reserved 3/4 cup cauliflower and remaining 2 tablespoons cashews.

Ingredients: (Serves 4) 1 cup Ellyndale Organics ™ Extra Virgin Olive Oil 1 cup cauliflower, chopped 3 cups spinach, chopped 2 cups basil, chopped 2 cloves garlic, chopped tsp salt tsp black pepper

1 cup cauliflower florets (use fresh if preferred) 4 cups broccoli florets (use fresh if preferred)[divider]

ingredients LOADED POTATO SOUP 1 cup chopped yellow onion (about 1 medium onion) 4 cloves garlic, minced, or 1 teaspoon garlic powder 3 cups cauliflower florets 1/2 cup shredded carrot 1 large potato, cubed (washed well, skin intact) 2 cups low - sodium vegetable broth 3 tablespoons light or reduced - fat cream cheese salt and pepper to taste non-fat Greek yogurt (to garnish)

finely grated fresh ginger 2 cloves garlic, minced 2 red bell pepper, sliced into thin 2 - inch long strips 2 cups cauliflower, broken into florets 1 carrot, peeled and sliced 2 Tbsp.

1 medium sweet potato, peeled and cubed, — OR — 1 cup cauliflower or broccoli florets for lower carb paleo

1/2 cup organic pumpkin puree 1/2 cup cauliflower 1/2 cup frozen mango 1/2 cup unsweetened almond milk 1/2 tsp vanilla extract add spices accordingly: cinnamon, ginger, nutmeg, pinch of salt optional: 1 tbsp protein powder (I used VEGA original)

1/2 cup organic pumpkin puree 1/2 cup cauliflower 1/2 cup frozen mango 1/2 cup unsweetened almond milk 1/2 tsp vanilla extract add spices accordingly: cinnamon, ginger, nutmeg, pinch of salt optional: 1 tbsp protein powder (I used VEGA original) blend together until smooth!

I made the macaroni and cheese last night substituting 4 oz of the pasta with 3 cups cauliflower and I added about 1/2 tsp salt.

Cauliflower + Hazelnut Soup * makes 8 servings 8 cups cauliflower, chopped 8 cups vegetable broth 1 leek, chopped 5 garlic cloves, crushed or minced 5 tablespoons dried sage 1 cup toasted hazelnuts, plus a few to top 1 tablespoon apple cider vinegar rapeseed oil salt and pepper, to taste extra virgin olive oil, for garnish nutritional yeast, for garnish

Thai Red Curry Cauliflower 1 can (2 cups) light coconut milk 1 cup vegetable broth 4 tablespoons Thai red curry paste 3 shallots 2 cloves of garlic salt to taste 3 to 3 1/2 cups cauliflower florets, small chop

for pilaf: 2 - 3 cups cauliflower florets, most of the stem removed juice of 1 lime 1 tbsp extra virgin olive oil 1/4 cup raw pumpkin seeds + extra for garnish handful of chopped almonds 1/2 tsp dried chipotle powder salt and pepper 2 sprigs of mint, leaves chopped

SUNDAY (4/29) B: Easy Bagel (3) with 2 tablespoons light cream cheese (3) and 1 cup mixed berries (0) L: Tuna Deviled Eggs (2) with an apple (0) D: Moroccan Meatballs (6) with 1 cup cauliflower «rice» (0) Totals: Freestyle Points 14, Calories 1,008 **

Cooking spray 2 (3 1/2 - ounce) top sirloin steaks, at room temperature 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 cups cauliflower florets 2 tablespoons nonfat milk 2 tablespoons Parmesan cheese 1 small garlic clove 6 cups spinach

Ingredients: 1 cup quinoa 1 1/2 cups low - sodium chicken broth 1 tablespoon extra-virgin olive oil 1 1/2 cups cauliflower «rice» (aka very finely chopped cauliflower florets) 1/2 medium yellow onion, minced 1/2 cup finely chopped carrots 1/2 cup finely chopped celery 2 cups diced or shredded chicken breast (I used the foolproof method, but feel free to use the meat from a store - bough rotisserie bird.)

1 quart Chicken Broth 2 cups Zucchini, peeled and chopped 2 cups Cauliflower, broken into florets 1 cup Onion, chopped 2 cloves of Garlic, pressed or chopped 1 cup Carrots, peeled and chopped 1 cup Shredded Chicken (pre-cooked) 2 tsp fresh parsley 1 tsp Celery seed 1 tsp dried rosemary Salt + pepper to taste Avocado for Garnish

Ingredients, Serves 6 3 cups vegetable broth 1 onion, chopped 1 stalk celery, chopped 1 green bell pepper, chopped 1/2 teaspoon garlic, minced 1/2 teaspoon sage leaves 1/2 teaspoon marjoram 1 tablespoon soy sauce 1 carrot, thinly sliced 1 1/2 cups fresh mushrooms, chopped 1 1/2 cups cauliflower florets 1 cup cabbage, thinly sliced 1 cup green beans, cut in 1 inch pieces 2 tablespoons cornstarch mixed in 1/3 cup cold water Freshly ground pepper to taste 3 cups mashed potatoes paprika for garnish

1 onion, chopped 5 cloves garlic, minced 1 inch fresh ginger, peeled and minced 2 carrots, sliced 2 celery stalks, chopped 1 bell pepper, seeded and cut in strips 1 eggplant, peeled and diced 1/2 cup cauliflower florets 1 small sweet potato, cooked and chopped 2...

1.5 Tbsp sesame oil 3 eggs 1.5 cups cauliflower, roughly chopped 1 red pepper, roughly chopped 1 medium onion, roughly chopped 6 -8 medium button mushrooms, roughly chopped 1 cup cooked, frozen shrimp sea salt & pepper to taste

1/2 -1 cup nut milk (use less for a thicker consistency) 1/2 cup cauliflower, steamed and frozen 2 tablespoons lemon juice (or use the whole lemon, peeled) 1 teaspoon lemon zest 1 - inch slice of ginger, peeled 2 - 3 tablespoons cashews, soaked 1 tablespoon coconut butter 1 banana, sliced and frozen ahead of time * 1/2 teaspoon vanilla pinch of sea salt

4 cups cauliflower, chopped 1 Tbsp extra virgin olive oil 1/2 tsp sea salt Omega Crunch Roasted Garlic Shelled Flax (as topping)

1/2 -1 banana, sliced and frozen 1/2 cup cauliflower, frozen (precooked) 1/2 teaspoon vanilla 1/2 - inch piece of fresh ginger (optional) 1 scoop vanilla plant - based protein powder (Optional, omit vanilla if using.)

finely grated fresh ginger 2 cloves garlic, minced 2 red bell pepper, sliced into thin 2 - inch long strips 2 cups cauliflower, broken into florets 1 carrot, peeled and sliced 2 Tbsp.