Sentences with phrase «halved head of cauliflower»

A halved head of cauliflower might take up to two and a half hours to become tender, but the result — moist, rich, deeply satisfying — is worth the wait.

Made with half a head of cauliflower bathed in -LSB-...]

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.

And I didn't have quite enough Brussels sprouts so I made up for it by adding half a head of cauliflower.

And with an half a head of cauliflower left after making the Caprese Pizza with Cauliflower Crust I thought I would substitute the chicken with cauliflower rice and use low fat or fat free cream cheese, plain Greek yogurt and some spices.

Half a head of cauliflower should yield about four cups of rice.

Not exact matches

GOLDEN SOUP Adapted from Pinch of Yum Ingredients: 2 TB Trio Carmel extra virgin olive oil half of onion, chopped 2 cloves garlic, chopped 1 head of cauliflower, chopped into about 5 cups of florets 1 cup raw cashews 1 TB turmeric 7 cups...

Prepare the ingredients: Cut florets off the head of cauliflower and cut large pieces in half.

25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1 tsp tumeric 1 tbsp cinnamon 1 tsp chilli powder 1/4 tsp Himalayan pink salt 1 tbsp coconut sugar Half a bulb of garlic (cloves peeled) 3 ″ piece of root ginger (peeled) 1 tbsp tomato paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1 tsp tamarind paste (optional) Juice of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring onions

This recipe uses half an average - size head of cauliflower, but you might as well grill an entire head.

First, trim the leaves and the very bottom of the stem off the half - head of cauliflower, and whack the rest into chunks that'll fit in your food processor feed tube.

I doubt half a head of one of the cauliflowers I use would be sufficient for 6 servings.

Start by preheating the oven to 425 ° and cutting a whole head of cauliflower in half.

Since you'll only use half the batch of sauce on one head of roasted cauliflower, it's up to you how you use up the remaining sauce.

1 head of cauliflower 1 eggplant 1 delicata squash refined coconut oil salt & pepper ground cumin ground paprika dried, ground turmeric 1 lemon, cut in half and divided 1 cup spelt berries 3 cups filtered water drizzle of cold pressed olive oil drizzle of pure maple syrup chopped fresh parsley

Also I added half a head of diced cauliflower and a large handful of diced fresh green beans in the last 5 - 7 min of cooking (instead of spinach).

Remove the outer leaves from a head of cauliflower, cut it in half and then into 4 quarters, cut off the stalk and start removing small florets, add the florets to a food processor and pulse until the cauliflower has a rice like texture (if your food processor is small pulse the cauliflower in batches)

I made a lower - fat version of this soup by reducing the raw cashews to 1/2 cup, and adding half of a small head of (cooked) cauliflower to the puree mixture.

INGREDIENTS 1 large head of cauliflower, chopped into florets 3 large shallots, peeled and cut in half 1 head of garlic, broken into cloves with the peels left on a couple tablespoons of extra virgin olive oil 1/2 teaspoon of cumin 1/4 teaspoon of ground coriander 1/4 - 1/2 teaspoon of sea salt freshly ground black pepper

INGREDIENTS 1 large head of cauliflower, chopped into florets 3 large shallots, peeled and cut in half 1 head of garlic, broken into cloves with the peels left on a couple tablespoons of extra virgin olive oil 1/2 teaspoon of cumin 1/4 teaspoon of ground coriander 1/4 - 1/2 teaspoon of sea salt freshly ground black pepper

I halved the recipe, so I didn't cook the whole head of cauliflower.