2
cups riced cauliflower (I either rice cauliflower with a box grater or I buy packaged fresh riced cauliflower)
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.
2
cups riced cauliflower (You can grate it yourself, buy pre-packed or even frozen.
Not exact matches
I had to add about a
cup more
rice flour to the dough mix but I think it was because I couldn't get the water out of the
cauliflower properly.
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.
Pulse
cauliflower florets 2
cups at a time in a food processor until chopped into
rice - size pieces.
You should have 5 to 6
cups of
cauliflower «
rice.»
Classic
cauliflower fried
rice with vegan egg is the perf side dish or main dish and packs so much fiber you'll be full after 1
cup!
Transfer to a medium mixing bowl and continue working in batches until you have 2
cups of
cauliflower «
rice».
NUTRITION VALUES (excludes chicken marinade): With 4oz chicken breast, 4 oz asparagus, 4 oz broccoli, 4 oz
cauliflower, 1/4
cup of brown jasmine
rice, 1/4
cup quinoa — 444 calories --11.5 g fat --3 g saturated fat --135 mg sodium --52 g carbohydrates --9 g fiber --2 g sugar --33 g protein -
1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled fresh ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2
cups low sodium vegetable broth 1 1/2
cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3
cups packed dark green leafy greens, like kale or spinach, roughly chopped 1
cup loosely packed fresh cilantro sprigs Juice from 1 - 2 limes Roasted
cauliflower (see recipe below) Optional Accompaniments: brown
rice or whole wheat naan
chicken liver — grated or minced 3
cups brown
rice — washed to remove starch 6 - 7
cups chicken stock (preferably homemade) 4 T olive oil 2 - 3 small — med heads broccoli, chopped (or
cauliflower — you can mix it up) 1 small onion, chopped 1 shallot, chopped 4 cloves garlic, chopped 4 T butter (or schmaltz) 4 T olive oil (again) 3
cups whole milk 3
cups gruyere or gouda cheese — shredded salt and pepper to taste
-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)
My client loved it too... and she had no idea it was full of
cauliflower Cauli - Coconut Flour Pizza Crust 1/2
cup cauli
rice 2 T coconut flour 2 eggs 3/4
cup sharp cheddar 1 - 2 tsp pizza seasoning -LSB-...]
If you just put in a small amount (maybe a
cup or so) of
cauliflower in the blender it perfectly creates the «
rice».
Except it is much healthier and lower in carbs and calories (1
cup of white
rice = approx. 200 calories vs. 1
cup of
cauliflower «
rice» = approx. 35 calories).
Take the
cauliflower rice out, adding the 2
cups of kale, sauteing for 3 minutes.
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.)
Cauliflower rice or normal brown rice (I get my cauliflower rice pre-made from Tesco's) 3 tbsp liquid from curry 1 cup frozen peas 1 tsp c
Cauliflower rice or normal brown
rice (I get my
cauliflower rice pre-made from Tesco's) 3 tbsp liquid from curry 1 cup frozen peas 1 tsp c
cauliflower rice pre-made from Tesco's) 3 tbsp liquid from curry 1
cup frozen peas 1 tsp cumin powder
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.
As far as carbohydrates,
cauliflower has only 5g per
cup, as compared to 46g in a
cup of cooked brown
rice.
In a large mixing bowl, place
cauliflower rice, 1
cup cheese, egg, and all of the spices.
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)
You will need about 2 1/2 -3
cups of
riced cauliflower in total.
Cauliflower «Fried Rice»: (Serves 4) Ingredients: 1/2 Spanish onion, finely diced 2 garlic cloves, minced 3/4 cup thinly sliced cremini mushrooms (about 5 whole mushrooms) 1 small red bell pepper, diced 1 small zucchini diced 1/2 cup grated carrot 1/2 cup sugar snap peas, chopped 1/2 head cauliflower, florets removed 5 tablespoons soy sauce 1 1/2 teaspoons rice vinegar 2 teaspoons fresh ginger, minced 1/2 -1 1/2 tablespoons Sriracha (It totally depends on how much heat you c
Cauliflower «Fried
Rice»: (Serves 4) Ingredients: 1/2 Spanish onion, finely diced 2 garlic cloves, minced 3/4 cup thinly sliced cremini mushrooms (about 5 whole mushrooms) 1 small red bell pepper, diced 1 small zucchini diced 1/2 cup grated carrot 1/2 cup sugar snap peas, chopped 1/2 head cauliflower, florets removed 5 tablespoons soy sauce 1 1/2 teaspoons rice vinegar 2 teaspoons fresh ginger, minced 1/2 -1 1/2 tablespoons Sriracha (It totally depends on how much heat you can hand
Rice»: (Serves 4) Ingredients: 1/2 Spanish onion, finely diced 2 garlic cloves, minced 3/4
cup thinly sliced cremini mushrooms (about 5 whole mushrooms) 1 small red bell pepper, diced 1 small zucchini diced 1/2
cup grated carrot 1/2
cup sugar snap peas, chopped 1/2 head
cauliflower, florets removed 5 tablespoons soy sauce 1 1/2 teaspoons rice vinegar 2 teaspoons fresh ginger, minced 1/2 -1 1/2 tablespoons Sriracha (It totally depends on how much heat you c
cauliflower, florets removed 5 tablespoons soy sauce 1 1/2 teaspoons
rice vinegar 2 teaspoons fresh ginger, minced 1/2 -1 1/2 tablespoons Sriracha (It totally depends on how much heat you can hand
rice vinegar 2 teaspoons fresh ginger, minced 1/2 -1 1/2 tablespoons Sriracha (It totally depends on how much heat you can handle.)
- In a large bowl, mix together 3 packed
cups of
cauliflower rice, flax «eggs,» oat flour, salt, olive oil and rosemary.
Add the
riced cauliflower, 1 tablespoon of vegetable oil, and 1/4
cup water to a large pot or large skillet with high sides.
(If you are using fresh
riced cauliflower, you will need to add 1/2
cup of water or broth to the pan before you cover it.)
Remove stems and leaves from
cauliflower and coarsely grate
cauliflower florets to resemble
rice to make 2 1/2
cups.
Cauliflower Crust PizzaYields: 1 serving * Ingredients: 1 cup cooked, riced cauliflower 1 cup shredded mozzarella cheese * 1 egg, beaten 1 tsp dried oregano 1/2 tsp crushed garlic 1/2 tsp garlic salt Olive oil (optional) Pizza sauce Mozzarella cheese, shredded Other additional toppings of your choice * Many people have commented and said that the amount of cheese can be reduced by half, and still taste ju
Cauliflower Crust PizzaYields: 1 serving * Ingredients: 1
cup cooked,
riced cauliflower 1 cup shredded mozzarella cheese * 1 egg, beaten 1 tsp dried oregano 1/2 tsp crushed garlic 1/2 tsp garlic salt Olive oil (optional) Pizza sauce Mozzarella cheese, shredded Other additional toppings of your choice * Many people have commented and said that the amount of cheese can be reduced by half, and still taste ju
cauliflower 1
cup shredded mozzarella cheese * 1 egg, beaten 1 tsp dried oregano 1/2 tsp crushed garlic 1/2 tsp garlic salt Olive oil (optional) Pizza sauce Mozzarella cheese, shredded Other additional toppings of your choice * Many people have commented and said that the amount of cheese can be reduced by half, and still taste just as good!
DINNER: acorn squash and black bean quesidillas baked basil zucchini baked macaroni and cheese baked salmon baked squash baked turkey burgers balsamic grilled summer vegetables with basil quinoa salad bbq lime and mango turkey bbq rosemary sweet potato black bean burrito black beans and
rice black bean veggie burgers broccoli and sundried tomato pasta chicken, avocado salad chicken nuggets chick pea burgers citrus grilled chicken dinner rolls farmers market salad farro salad with roasted mushrooms and parmesan fried
rice with cashews garlic and lime shrimp garlic and parmesan turkey meatballs garlic and rosemary chicken garlic roasted red potato wedges gnocchi grilled shrimp with garlic and cilantro grilled tuna and couscous salad healthy chicken parmesan wraps healthy stuffed mushrooms mexican twice baked potatoes moroccan apricot chicken tenders mushroom pizza with caramalised onions oven fried eggplant peanut noodle stir fry pecan crusted dover sole pineapple pork kebobs pork fried
rice portobello musroom pizzas red lentil
cauliflower burger roasted rosemary root vegetables roasted vegetable salad with feta and chickpeas sauteed garlic and tomato lentil salad seasoned potato wedges slow cooker meatloaf slow cooker pineapple chicken verde slow cooker pulled pork sandwiches slow cooker rosemary chicken slow cooker two bean chicken slow roasted vegetables southwestern quinoa pasta salad spicy veggie bean burger sticky
rice sweetcorn garlic and tomato soup thai spiced bbq shrimp tuna stuffed zucchini vegan chick pea casserole vegan corn bread vegan lasagna vegan mac and cheese vegetable spaghetti with tomato sauce and nut balls veggie lasagna zucchini sticks DESERT: 3 ingredient peanut butter ice cream 5 minute banana ice cream apple pie baked apple banana almond and chocolate ice cream banana berry soft serve banana chocolate caramel ice cream cake banana ice cream floats banana peanut butter
cups banana split cheesecake bites blueberries and cream popsicle blueberry - pomegranate ice lollies blueberry strawberry banana ice cream cake caramel apples caramel chocolate apples carob caramel tarts with coconut cashew coffee vanilla creme cake chocolate banana coconut cream pie chocolate banana pie with whipped coconut cream chocolate caramel orange tart with seasalt chocolate covered bananas with walnuts chocolate hazelnut ice cream chocolate maca truffles chocolate mint cookie dough bites chocolate molten lava cakes with goji berries chocolate mousse chocolate peanut butter cake chocolate peanut butter cream pie chocolate protein truffles chocolate pudding chocolate tahini caramel delights cinnamon vanilla almond butter banana pops clean eating nutella ice cream coconut almond fudge coconut truffles cookie dough ice cream cranberry bliss bars creamy baked pears dairy - free fudgesicles double chocolate cake durian ice cream fruit tartlets with cashew cream fruity popsicles greek yogurt cupcakes greek yogurt thin mint cupcakes grilled peaches with gingersnaps healthy banana foster healthy brownie healthy key lime tarts honey wholewheat chocolate chip banana bread layered banana ice cream cake lemon lime and coconut cheesecake mini protein cheesecake mocha banana ice cream no bake cookie dough bites no bake peanut butter nuggets nutella fudge pops paleo brownie cupcakes pecan pie peanut butter and chocolate ice cream peanut butter coconut
cups with dark chocolate peppermint meringues pina colada ice cream premium poached peaches raspberry nutella tarts raw carrot cake raw chocolate cupcakes with vanilla frosting raw chocolate with goji berries raw fudge brownies raw snickers bar raw tropical ice cream raw vegan smores roasted maple papaya strawberry ice cream sweet potato pie thick and fudgey brownies vanilla bean cheesecake vanilla bean ice cream vanilla chocolate cake vanilla chocolate chunk cheesecake vanilla ice cream vegan and gluten free, peanut butter, caramel cheesecake vegan and gluten free, peanut butter and chocolate chip banana vegan nutella bites vegan strawberry scone tarts bread watermelon tart
2
cups fresh
cauliflower, steamed and
riced 2 large pasture raised eggs 2
cup grass - fed cheddar cheese 1 tsp.
Ingredients for Crust 2
cups fresh
cauliflower, steamed and
riced 2 large pasture raised eggs 2
cup grass - fed cheddar cheese 1 tsp.
Squash Curry With Ginger + Lime
Cauliflower Rice Serves 3 — 4 Ingredients 1
cup / 50g fresh cilantro, leaves cut from the stalks and finely chopped 2 tablespoon red curry paste 1 14 oz.
About how many
cups of
rice does a large head of
cauliflower produce?
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.
Half a head of
cauliflower should yield about four
cups of
rice.
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 cilantro le
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 cilantro le
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
Using about a 1 / 2 -
cup of the
cauliflower rice mixture form a patty using the plastic wrapped lid or plate and place into the saute pan.
You should have around 1
cup of
cauliflower rice.
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
For each bowl, serve a scant
cup of
rice, about one - quarter of the
cauliflower, 1/4
cup of baba ghanoush, and about 2 - 3 tablespoons of relish, together in the bowl.
1 tablespoon olive oil 1 red onion, halved and thinly sliced 1 medium head
cauliflower 1/4
cup water Cilantro Pepita Pesto, recipe follows Salt and pepper, to taste 1/4
cup pumpkin seeds, toasted for serving 1 lemon, cut into wedges for serving Cooked brown
rice or other grain for serving Preheat grill to medium high.
I made a few minor adjustments to recipe: only used 1 poblano b / c one family member doesn't like things too spicy; added a
cup of cooked quinoa to the
cauliflower rice (we have not had
cauliflower rice yet, so wasn't sure what they would think).
One
cup of
cauliflower rice has five grams of carbs compared to the 45 grams in one
cup of brown
rice.
We used pre - «
riced»
cauliflower but found that it really dried up and seemed to be less than two 3/4
cup servings.
I made it this morning using Trader Joe's frozen
cauliflower rice — one full bag 12 ounces and then a about another half
cup from another bag.