You can «rice» cauliflower yourself by removing core, breaking
the head into small florets and then pulsing in your food processor until the cauliflower resembles rice.
Not exact matches
The Salad: 1/2 pound mung bean sprouts, brown ends pinched off 1/2 pound green beans, cut
into 2 - inch pieces 2 large carrots, cut
into matchsticks size pieces 1
small head cauliflower, separated
into small florets 3 large potatoes, boiled and sliced
into rounds about 1 / 2 - inch thick 3 hard cooked eggs, peeled and quartered 1 large cucumber, skin scored and sliced very thinly
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
Ingredients 1
small head cauliflower, cut
into florets 1 tablespoon oil 1 clove of garlic, minced (optional) 1/2 teaspoon salt...
1
head of broccoli cut
into small florets 1
head of cauliflower cut
into small florets 1
small red onion finely diced 1 cup of dried raisins 1 cup of sunflower seeds 1 cup of real bacon bits
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 •... Read More
Serves: 2 - 3 Preparation Time: 15 minutes Cooking Time: 15 - 20 minutes Ingredients: For the aubergine and cauliflower curry: 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...
-LSB-...] 1 large onion, diced 2 cloves garlic, minced 1/2 tsp Aleppo chile flakes 1 tsp minced ginger 2 cups homemade pureed tomatoes (or 15 oz can crushed or diced tomatoes) 1
head cauliflower, cut
into small florets (we used half -LSB-...]
* 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
2 - 3
small to medium beets — peeled and cubed 2 garlic cloves — minced sea salt 2
small to medium red onions — peeled and quartered or cut
into eighths, depending on size grape seed oil 1
head of broccoli — cut
into bite - sized
florets 2 cans Thai coconut milk pinch of chili powder or a dash of cayenne 1/2 lemon — juiced 1 - 2 ripe but firm avocados freshly ground black pepper arugula leaves for garnish
To make cauliflower rice, chop
small cauliflower
head into florets and then add to a food processor or blender.
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
can of chickpeas, drained and rinsed 1
small head cauliflower, washed and cut
into bite - size
florets Corn tortillas 1 cup finely chopped red cabbage 1 jalapeño, sliced, seeds removed 1 large avocado, seed removed and diced Chopped cilantro
3 tablespoons butter 2
small sweet onions, diced 2 stalks celery, ends trimmed, diced 2 cloves garlic, minced 2 sprigs of thyme, leaves removed, stems discarded 1 1/2 teaspoons ground coriander 1
head cauliflower, cut
into florets, main stem and core removed * 1 apple, peeled, cored and diced (a tart or a sweet - tart apple, like a Honeycrisp, is best) 4 - 6 cups chicken or vegetable stock (see note in directions) 2 teaspoons apple cider vinegar salt and pepper to taste (lots of pepper!)
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
1 cup dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green parts sliced (about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 4 cups chopped kale leaves (about 1 medium bunch) 1
small head cauliflower, broken
into florets 4 cups vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1 more cup if needed 1 bay leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2 cup flat - leaf Italian parsley leaves
Salad: 1 medium
head cauliflower, broken
into small florets 3 Tbsp.
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 pepper (to taste)
1 large or 2
small purple kumaras, washed and peeled oil to drizzle 1 large
head of broccoli or equivalent greens, cut
into florets 1 cup peas (fresh or frozen)
Start by removing the stalk of the cauliflower and breaking the
head up
into small florets.
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
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)
Coarsely chop cauliflower
head into florets, then place cauliflower in a food processor and pulse until the cauliflower is
small and has the texture of rice.
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
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced
into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1
small or 1/2 large broccoli
head — cut
into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds
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 cilantro leaves
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
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
1 large
head of cauliflower, cut
into small florets 2 Tbsp.
1
small head cauliflower (1 pound
florets, i.e. stems and leaves removed), cut
into generous 1 to 2 inch chunks 1 large egg 1 garlic clove, minced Few gratings of fresh lemon zest 3 ounces crumbled feta (about 1/2 cup) 1/2 cup all - purpose flour 1/4 teaspoon Aleppo pepper flakes; less if using regular red pepper flakes, which are hotter 3/4 teaspoon table salt or more to taste 1/2 teaspoon baking powder Olive oil for frying
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
or two
smaller heads — I used one white and one purple here, chopped
into florets Olive or avocado oil
1 tablespoon peanut oil 1 cup
small broccoli
florets 1
small head baby bok choy, sliced
into 1 - inch strips 4 scallions, sliced 1 cup bean sprouts 1/4 teaspoon red pepper flakes 1/3 cup cashews, toasted and chopped
Roasted Red Pepper & Caluliflower Soup Ingredients 3 roasted red peppers 1
small head cauliflower, cut
into florets 2 garlic cloves, unpeeled Extra-virgin olive oil, for...
1 onion, chopped 2 cloves garlic, crushed 2 tablespoons extra virgin olive oil 1/2 - 1 teaspoon curry powder 1 teaspoon cumin 1/2 teaspoon coriander 1/4 teaspoon cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon turmeric 1/2 teaspoon salt 1/2 butternut squash, peeled and cut
into small cubes 3/4 cup water 1 large sweet potato, peeled and cut
into small cubes 1/2
head cauliflower, cut
into small florets 3/4 cup frozen organic peas 1/2 teaspoon garam masala Cilantro, optional