Add the water cauliflower and potatoes, reserving 1/2
cup cauliflower for garnish.
Not exact matches
Roughly 1/2
cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem -
Cauliflower - Green Beans 3
cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough
for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)
Ingredients 200 g / 7oz • baby spinach 1 • small
cauliflower head [cut into florets — about 350g / 12oz] 1 • small onion [diced] 1 • minced garlic clove 1/2
cup • shredded mozzarella [plus a little more
for on top] 2 tbsp • heavy cream 1 tbsp • butter [
for the
cauliflower] 1/2 tsp • nutmeg pinch of ground cloves to taste • salt and pepper
1 small head
cauliflower 1/2
cup cilantro, finely chopped (plus extra
for serving) 1/2 lime, juiced Salt, to taste
2 teaspoons olive oil 3 cloves garlic, minced 1 small head
cauliflower (about a pound), leaves removed, cut into florettes 4
cups vegetable broth, divided 1/2 teaspoon salt Big pinch dried thyme Lots of fresh black pepper 1 tablespoon arrowroot or cornstarch 1
cup loosely packed basil leaves, plus a little extra
for garnish
I use buffalo sauce all the time but 3/4 of a
cup for just a half a head of
cauliflower plus a tsp of chili powder was way to much
for me.
Brine: Four
cups of brine is enough
for approximately three - pint jars of
cauliflower.
I've tweaked it the last few times slightly to fit my food restrictions (egg beaters
for eggs, tamari
for soy sauce, and cut the brown rice down to 1/3
cup and added a head of
cauliflower «rice») but it was first making it as is that sold us on it.
Continue squeezing
for several minutes until the ball of
cauliflower mixture is about half its original size and you have squeezed out about 3/4
cup of liquid.
In a blender (or food processor) add approx. 1
cup of
cauliflower florets and pulse
for approx. 15 - 20 sec.
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
I cook frozen
cauliflower with about a quarter
cup of water in the microwave
for 10 minutes, drain it with a flat cheese grater against the bowl, and mash it up a little with a Pampered Chef Mix N Chop.
hi all, its does state how to steam / cook the
cauliflower in the instructions / recipe * to cook the
cauliflower florets, steam a little over 2
cups raw
cauliflower florets in a little water covered
for for 4 to 5 minutes or until tender but not mushy, then drain well and dry on paper towel, then using a knife finely chop and set 2
cups aside.
Sitting in my living room, and sipping on my first
cup of freshly brewed coffee one early morning, I had cravings
for roasted
cauliflower.
-1 head
cauliflower -1
cup unsweetened non-dairy milk (I used unsweetened coconut milk)-1 / 2
cup brown rice flour -1 T garlic powder -1 / 2 t salt -1 1/2 T Earth Balance butter -1
cup hot sauce (I used Frank's)- celery
for serving - ranch dressing
for serving (see my vegan recipe below)
1 medium head
cauliflower, cut in 1 inch pieces Olive oil Salt 3 ounces thinly sliced prosciutto or pancetta 1 pound orecchiette pasta 1
cup frozen peas, defrosted 1/2
cup finely grated Parmigiano Reggiano cheese, plus extra
for serving Freshly ground black pepper
1 head raw
cauliflower 4 tbsp cold - pressed olive oil 1/4 tsp ground cumin 1/4 tsp ground cinnamon 1/4 tsp ground ginger 1 pinch ground cayenne or more to taste 1
cup / 240 ml uncooked beluga lentils (or green lentils) 1 large handful (about 4 oz) raw almonds 10 fresh or dried dates, pitted 1 small red onion 4
cups / 100 g loosely packed mache lettuce, rucola (rocket) or spinach leaves sprouts,
for garnish
1 teaspoon fennel seeds 1 teaspoon poppy seeds 5 cloves garlic 1 - inch piece ginger 1 large onion, chopped and divided into 2 parts 1 large bunch of cilantro, chopped and divided into 2 parts 2 serrano chiles, seeds and stems removed 1 tablespoon butter or olive oil
for sauteeing 1 teaspoon turmeric 4 large tomatoes, quartered 1 1/2
cups coconut milk 1
cup yogurt 2
cups coarsely chopped vegetables, such as carrots, potatoes, and
cauliflower
This recipe uses Hoardable Hot Sauce (red pepper mix or Cruel and Unusual Punishment) INGREDIENTS 6
cups of fresh
cauliflower florets 2 teaspoons garlic powder a pinch of salt a pinch of pepper 1 tablespoon butter, melted 3/4
cup Hoardable Hot Sauce (Red
for Mild or Ghost
for real heat!)
I subbed out the hearts
for 1
cup broccoli and 1
cup of
cauliflower and replaced the coconut milk with HWC.
In a blender (or food processor) add approx. 1
cup of the
cauliflower florets and process
for approx 15 sec.
Take the
cauliflower rice out, adding the 2
cups of kale, sauteing
for 3 minutes.
Reserve 3
cups risotto
for Cauliflower Risotto Cakes and Italian Wedding Risotto Soup.
1 tablespoon extra-virgin olive oil 6 cloves garlic, roughly chopped 2 leeks, white and light green parts cleaned and chopped 1 medium red onion, chopped 1 medium - large zucchini, roughly chopped 1 medium - large yellow squash, roughly chopped Two medium heads
cauliflower, cut into florets (8 - 10
cups) 2 bunches collard greens, stems removed, leaves chopped (about 10 - 12
cups) 1 teaspoon fresh thyme leaves 1/4
cup chopped fresh dill 4
cups vegetable broth (I recommend Imagine's No Chicken Broth) 5
cups water 1/2 to 1 teaspoon salt Freshly ground black pepper 1 tablespoon fresh lemon juice, preferably Meyer lemon juice Roasted chickpeas,
for garnish (optional)
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
cup / 200 g raw cashews, soaked
for a few hours and rinsed (if you're short on time, boil the raw cashews with the
cauliflower in the first step in the directions below)
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
ive been making this
for the last year, even hubby who hate
cauliflower loves our
cauliflower pizza... i personally use one
cup of
cauliflower, 1/4
cup of eggbeaters, 1/4
cup of ricotta cheese, 1/4
cup of mozzerella cheese, italian seasonings and mix up.
I cook a few
cups of
cauliflower in the microwave (raw or frozen) then put it in a blender
for a minute to make a mashed potato like consistency.
2 medium heads of
cauliflower, cut into florets 1
cup white rice flour 1
cup water 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon paprika 1
cup of your favorite buffalo wing sauce (Frank's Red Hot Buffalo Wing Sauce is vegan) Vegan ranch dressing or dipping sauce (homemade — go to alextcooks.com
for a recipe — or from natural food grocer)
Ingredients: 1 head medium
cauliflower, cut into florets 1 carrot, peeled, cut in half lengthwise and sliced 1/2
cup fresh or frozen green peas 1 bottle (11 oz / 312 g) Thai yellow curry sauce, such as those from Trader Joe's or Thai Kitchen * Black pepper Cilantro
for garnishing Cooked quinoa or brown rice (optional)
The appeal of
cauliflower rice to calorie - watchers is undeniable: Only 25 calories per
cup as compared to 218
for a
cup of cooked brown rice.
1 Tbsp olive oil 1 small onion, chopped 2
cups (180 g) butternut squash, diced 3
cups (220 g)
cauliflower florets 800 ml vegetable stock or water and vegetable soup base 1/2 tsp salt 1 Tbsp Parsley
for garnish (optional)
4
cups sliced Yukon Gold or russet potatoes (about 3 - 4 potatoes; you can also use
cauliflower for a lighter soup!)
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
2
cups / big handfuls of chopped
cauliflower (stems, leaves, florets), boiled in a bit of salted water
for just 20 seconds, then drained under cold water
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
To a large bowl, add the
cauliflower, grated parm, 1/2 a
cup of the mozzarella (reserve the rest
for topping), Naked Whey, Tapatio, eggs, and salt.
Ingredients
for Crust 2
cups fresh
cauliflower, steamed and riced 2 large pasture raised eggs 2
cup grass - fed cheddar cheese 1 tsp.
Gluten - Free
Cauliflower Crust: 2
cups finely chopped
Cauliflower (about 1 small head) 3 Organic Eggs 1/4 teaspoon Salt and Pepper 1 teaspoon Fresh Lemon Juice 1/2 teaspoon Fresh Minced Garlic 1 Tablespoon Nutritional Yeast 2/3
cup Almond Flour, plus 1 Tablespoon (divided) 1 Tablespoon Coconut Flour 2 - 3 Tablespoons Olive Oil,
for drizzling
For the Crispy
Cauliflower 1/3
cup Olive Oil, divided 1 head
Cauliflower, cut into small florets 6 tablespoons Panko Breadcrumbs, divided Salt and Pepper, to taste
Cauliflower couscous is a great grain free base
for salad as it gives the dish substance and fills you up but is very low in calories (just 27 calories per
cup!).
1 medium sweet potato, peeled and cubed, — OR — 1
cup cauliflower or broccoli florets
for lower carb paleo
1/2 inch cubes) 2 medium carrots, peeled and sliced OR 1/2 head
cauliflower, chopped into pieces * 2 cloves garlic, chopped 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice (or cloves) 1 teaspoon sea salt 1/4 teaspoon pepper 3
cups chicken stock (or vegetable stock) 1
cup coconut milk (plus extra
for drizzling)
1 1/2
cups chopped Fresh Broccoli, about 1 inch pieces 1 1/2
cups diced Fresh
Cauliflower, resembling rice 3/4
cup diced Fresh Tomatoes, divided 4 large Organic Eggs 3 Tablespoons Olive or Coconut Oil, plus more frying 1/2
cup grated Mozzarella or Cheddar Cheese 2 large Garlic Cloves, finely chopped (about 1 Tablespoon) 1/2 teaspoon Fresh Lemon Zest 1/2 teaspoon Sea Salt 1/8 teaspoon Hot Sauce or Siracha (this helps enhance flavor but isn't overly spicy) 1/2
cup Gluten - Free Flour Mix or White Flour Fresh Parsley and Lemon,
for garnish
Separate 4
cups of «riced»
cauliflower, and freeze the rest
for later use.
Crust: 2 eggs 2
cups raw cheddar cheese 2
cups riced
cauliflower (grate the raw
cauliflower on a cheese grater or in a food processor) 2 garlic cloves, minced 1/4
cup fresh julienned basil Bake the crusts at 450 degrees
for 12 - 15 minutes.
Warm Salad of Roasted
Cauliflower, Grapes and Black Rice for the salad 1 cup black forbidden rice (I use this brand) sea salt 1 cauliflower head — cut into florets 2 tablespoons olive oil 1 garlic clove — minced 1 teaspoon cumin — preferably freshly ground 2 cups seedless grapes — cut into quarters (optionally, use a variety of grapes) 1 small chili pepper — seeded and minced (optional) bunch cila
Cauliflower, Grapes and Black Rice
for the salad 1
cup black forbidden rice (I use this brand) sea salt 1
cauliflower head — cut into florets 2 tablespoons olive oil 1 garlic clove — minced 1 teaspoon cumin — preferably freshly ground 2 cups seedless grapes — cut into quarters (optionally, use a variety of grapes) 1 small chili pepper — seeded and minced (optional) bunch cila
cauliflower head — cut into florets 2 tablespoons olive oil 1 garlic clove — minced 1 teaspoon cumin — preferably freshly ground 2
cups seedless grapes — cut into quarters (optionally, use a variety of grapes) 1 small chili pepper — seeded and minced (optional) bunch cilantro leaves
As far as the pizza goes, I'd recommend trying my
Cauliflower Pizza found here: https://www.oatmealwithafork.com/2013/06/10/personal-pan-
cauliflower-pizza-crust-dairy-free/, and
for the egg, I'd try using 1/4
cup of chickpea flour mixed with 1/4
cup of water.