Sentences with phrase «cups cauliflower»

Ingredients: 4 cups cauliflower - about 1 large head of cauliflower 4 eggs 2 cups mozzarella cheese 3 teaspoons oregano 4 cloves garlic, minced salt and pepper to taste 1 to 2 cups mozzarella cheese - for the topping

4 cups cooked brown rice 1 cup grated carrot 2 cups spinach leaves or other greens 2 cups broccoli florets 2 cups cauliflower florets 1 pkg (250g) firm tofu, cubed 1/2 cup toasted almonds

3 chicken breast (skinless, boneless)-- cubed and cooked 1Tbsp olive oil 2 cans coconut milk 1 medium onion, diced 2 cloves garlic, minced 8 medium mushrooms, sliced 4 medium roma tomatoes 3 cups cauliflower florets 1 small — medium zucchini, peeled and cubed 1/2 tsp seal salt 3 tsp cumin 1 tsp ground ginger Black pepper

Ingredients: 2 cups broccoli florets 2 cups baby carrots 2 cups cauliflower florets 1 cup toasted sunflower seeds 1 cup dried sweetened cranberries juice of 1 lemon 2 Tablespoons honey

Ingredients: 1 TBSP coconut oil 2 medium shallots, chopped 2 TSBP finely chopped peeled fresh ginger 1 TBSP curry powder 1 tsp turmeric powder 1 2/3 cup unsweetened coconut milk 1 15 oz can fire - roasted diced tomatoes, drained 4 cups cauliflower florets (about 12 oz.)

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

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 qt chicken broth 2 cups peeled and chopped zucchini (I used 2 small - medium sized zucchini) 2 cups cauliflower, broken into florets (I used one head total) 1 cup chopped onion 2 cloves garlic, pressed or minced 1 cup peeled and diced carrots 1 cup shredded, pre-baked chicken 1/4 cup fresh parsley 2 - 3 tsp celery seed 2 - 3 tsp dried rosemary salt and pepper to taste

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.)

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

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

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

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.

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)

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 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.

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

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

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

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.)

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

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

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

1 large yellow onion, chopped a splash of olive oil a couple pinches of salt 2/3 cup uncooked bulgur 1 14 - ounce can of chickpeas, drained and rinsed 4 1/2 cups vegetable stock 1/2 cup orange juice 1 1/2 cup cauliflower, trimmed into small trees 2 cup kale or chard, destemmed and cut into thin ribbons

ingredients: 1/2 cup leeks, shallots, or onions — diced fine 1/2 cup carrots, peeled and diced 1/4 cup celery, diced 2 gloves garlic, minced 1/2 cup fresh stringbeans, cleaned and diced 1/2 cup broccoli, chopped 1/2 cup cauliflower, chopped 1 zucchini, diced 1 yellow potato, diced 1 tablespoon tomato paste 1/4 — 1/2 cup lentils, cooked 1 can (15 ounces) white beans, rinsed and drained 6 - 8 cups homemade vegetable stock 2 tablespoons coconut oil Celtic sea salt fresh ground pepper dash of red wine vinegar

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

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

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

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]

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!

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.

Ingredients: 2 Tablespoons Butter 1 whole Medium Onion, Finely Diced 3 cloves Garlic, Minced 3 whole Carrots, Peeled And Diced 1 cup Cauliflower, Broken Into Small Pieces 1/4 cup White Wine 1/4 cup Chicken Broth 1/3 cup Heavy Cream 1/2 cup Grated Parmesan Cheese -LSB-...]

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...

1/2 -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.)

1/2 -1 cup almond milk (use less for a thicker consistency) 1/2 cup cauliflower, steamed and frozen 1 tablespoon cacao powder or unsweetened cocoa powder 1 tablespoon almond butter (or organic peanut butter) 1 large banana, sliced and frozen ahead of time 1/4 avocado (or more) 1/2 teaspoon vanilla 1 scoop protein powder (optional) Pinch of sea salt 2 teaspoons shredded coconut (optional but good) 1 - 2 teaspoons cacao nibs (pulse at end) Top with dark chocolate shavings or more cacao nibs for an extra decadent smoothie

Not exact matches

All of the options are filled with so - called superfoods (such as chia seeds, cauliflower, and coconut) and packed into a travel - friendly cup.

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.

1 head cauliflower 2 medium onions 1 head garlic (about 6 - 8 cloves) 3 cups cooked lima beans (about 2 cans) 2 cups water 2 cups vegetable stock juice of 1 lemon sea salt to taste olive oil smoked paprika

• Preheat oven 350 degrees • Cut cauliflower into 1 ″ pieces • Steam until tender 8 - 10 minutes • Mash • Add 1 tbs butter & 3/4 cup shredded cheese • Salt / pepper to taste • Stir to coat • Pour into buttered 8 × 10 baking pan • Cover with additional 3/4 cup raw cheddar • Bake at 350 degrees until cheese is melted (about 20 minutes)

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)

I don't measure anything, but rough estimates are half an orange, half a cup of frozen Wild Blueberries, small handful of frozen cherries and frozen cauliflower, a big medjool date, frozen spinach, about a tablespoon of peanut butter, a teaspoon of hemp seeds, a collard green, a few slices of zucchini, a celery stalk, sprinkle of cinnamon, and almond milk to blend.

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

One quick question... would 350 grams of shredded cauliflower equal 2 1/4 cups?

While cauliflower is roasting, add soaked and drained cashews into a high powered blender or food processor with 1/2 cup water, dill, garlic powder, onion powder, salt and pepper.