Sentences with phrase «cups cauliflower pieces»

Not exact matches

• 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)

2 cups potatoes (peeled and chopped into small - ish bite - size pieces OR another head of cauliflower + cooking water)

Indian Spiced Vegetable Soup Recipe (vegan, vegetarian) 2 tablespoons olive oil 1 medium onion, chopped (1 cup) 1 medium red bell pepper, chopped 1 medium jalapeno pepper, seeded and finely chopped 2 cloves garlic, finely chopped 4 cups water 3 cups butternut squash chunks (1 - inch peeled pieces) 1 can (14.5 ounces) diced fire roasted tomatoes 1 1/2 teaspoons kosher or fine sea salt 2 teaspoons garam masala 1 teaspoon ground cumin 1 teaspoon ground turmeric Dash cayenne pepper 3 cups small cauliflower florets 1 tablespoon tamari (soy sauce) Fresh cilantro leaves

Pulse cauliflower florets 2 cups at a time in a food processor until chopped into rice - size pieces.

Top with cauliflower pieces and remaining 1 cup shredded cheddar.

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 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

* 2 Tablespoons oil * 1-1/2 Tablespoons finely chopped garlic * 1 small head cauliflower, cut into small florets * 3 Tablespoons fish sauce * 3 Tablespoons water * 1/2 teaspoon coarsely ground black pepper * 1/4 cup green onions, cut into 3 / 4 - inch pieces * 1/4 cup roughly chopped cilantro

(if not organic, peel off the skin) 1/2 cauliflower, cut into small pieces 1 1/2 cups dry white wine 1 tablespoon dried parsley 1 tablespoon dried sage 1 tablespoon fresh rosemary, minced 1 tablespoon dried basil 1 teaspoon dried oregano 1 tablespoon dried leeks / parsley / fennel mix 1/4 teaspoon ground black pepper 1/4 teaspoon kelp powder 8 cups water

What's in it: 1 medium head cauliflower, broken or chopped into bite - size pieces 1/2 cup garbanzo bean flour (or any flour you have) 1/2 cup water 1 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon red pepper flakes (optional) 1 teaspoon honey (optional, if you like a slightly sweet wing) 1 tablespoon butter (or olive oil if you want it to be vegan) 2/3 cup hot sauce

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

Olive oil or Coconut oil cooking spray 3/4 cup gluten - free baking flour 1 cup water 1/2 teaspoon garlic powder salt and pepper to taste 2 heads cauliflower, cut into bite - size pieces 2 tablespoons butter 1/2 cup Ghost Scream ® hot sauce 1 teaspoon honey Preheat oven to 450 degrees F. Lightly grease a baking sheet with

1 small head cauliflower, cut into florets 10 ounces mushrooms, quartered 1 large red pepper, diced 1 tablespoon olive oil 4 ounces pancetta, diced or 4 ounces bacon cut into 1 inch pieces 1 clove garlic, chopped 2 eggs 1/2 cup (2 ounces) parmigiano reggiano (parmesan), grated Fresh black pepper Salt to taste 1 tablespoon parsley, chopped

virgin coconut oil or extra virgin olive oil 1 yellow onion, diced 1 inch piece ginger, grated 2 garlic cloves, minced 2 cups cubed butternut squash 1/2 head cauliflower, cut in florets 6 cups chicken broth 1 lb chicken breast, diced 1/2 bunch kale, torn into small pieces 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 pepperCAULIFLOWER 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 peppercauliflower (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 cauliflower, pulsed small 1 cup walnuts, small pieces 2 eggs 1/2 cup whole flaxseed 1/4 cup spelt or flour of choice 1 tsp each salt, black pepper, red pepper, garlic powder, onion powder, and parsley

garlic powder 1 head of cauliflower, chopped into pieces 1 cup buffalo or hot sauce 1 Tbsp.

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 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

One large head of organic cauliflower, washed and cut into bite - sized florets One pound or more of small red potatoes, skin on — washed and quartered Spray coconut or olive oil Salt Olive oil 1 inch piece of fresh ginger, peeled and then grated 1 tablespoon of ground cumin 1/2 teaspoon of ground turmeric powder 1/4 teaspoon or less of ground cayenne 1/4 teaspoon of salt 1/4 cup of water Handful of fresh cilantro leaves — washed and stems removed

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

4 serrano chiles, thinly sliced, with seeds removed 2 red sweet peppers, cut into 1 / 2 - inch pieces 1 or 2 celery ribs, sliced or julienned 1 or 2 carrots, sliced or julienned 1 medium head cauliflower, cut into small florets 1/2 cup salt 2 cloves garlic, slivered 3 teaspoons dried oregano 1 teaspoon red pepper flakes 1/2 teaspoon celery seeds 1 teaspoon crushed black peppercorns 1 cup white vinegar 1/2 olive oil (not extra-virgin) 1/2 cup grape seed or safflower oil

Fennel Seeds A large 1 Inch Piece of Ginger, grated 1 1/2 Cup Mix Veggies (I used cauliflower and carrot, chopped small) 5 cups Water 1 tsp Sea Salt, plus more to taste

1/3 cup raw cashews 3/4 cup water 2 tsp extra virgin olive oil 1 medium onion, diced 1 large head cauliflower, cut into 1 - inch pieces 1 14 - oz can light coconut milk 2 tbsp curry powder 1 tsp ground turmeric 1 tsp ground cumin 1 tsp evaporated cane sugar 1/4 tsp ground cinnamon 1/4 cup chopped fresh cilantro Salt

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: 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-...]

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

Ingredients 1 head cauliflower, cut into smaller chunks 1 leek, with white and light green portions sliced 3 small yellow potatoes, cut into small pieces 1 TBSP coconut or olive oil Salt & Pepper 1 TBSP coconut oil 2 cloves garlic, minced 4 cups vegetable broth 2 cups almond milk 1 TBSP nutritional yeast (optional, but adds a nice flavor!)

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.)

250g whole wheat spaghettini 1 large head of cauliflower, washed, dried, and broken into florets 2 Tbsp extra virgin olive oil 1 - 2 Tbsp harissa paste, depending on how spicy you like things (I used 2 Tbsp) 1/2 cup walnuts, roughly broken into pieces 4 Tbsp capers, drained salt and pepper

What's in it: 1 medium head cauliflower, broken or chopped into bite - size pieces 1/2 cup garbanzo bean flour (or any flour you have) 1/2 cup water 1 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon red pepper flakes (optional) 1 teaspoon honey (optional, if you like a slightly sweet wing) 1 tablespoon butter (or olive oil if you want it to be vegan) 2/3 cup hot sauce