Sentences with phrase «head of cauliflower for»

Along with tasting extraordinary (if I do say so myself, that is), there's something so entirely pleasing about eating an entire head of cauliflower for dinner.

Well GOOD THING I BOUGHT TWO HEADS OF CAULIFLOWER for no particular reason except that I was craving cauliflower and, oh yeah, see these nachos?

Not exact matches

In my regular groceries, I add a head of broccoli, take 1/4 of cauliflower from a head cauliflower I buy for cauliflower - curry, 2 - 3 carrots, and few leaves of curly kale make a lot of salad.

For cauliflower «rice,» steam a head of cauliflower until al dente, then shred on a box grater - shredder, or blitz in a food processor until it forms small, rice - sized pieces.

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

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

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.

I had a nice big head of cauliflower in the fridge, knowing it would make for a nice soup or a puree of some sort, something easy.

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.

Just put the head of cauliflower in the oven at 400 for 20 minutes and enjoy!

I have a giant head of cauliflower I have a recipe idea for and I need to get working on it.

This one is for cauliflower soup, which I decided to whip up since I had all of the ingredients on hand except for a head of cauliflower.

I have a ginormous head of cauliflower and a bottle of honey Dijon mustard that would be perfect for this soup!

All that's required for this version of cauliflower rice is a food processor and a large head of cauliflower.

This is the star line - up for our soup: one tired head of cauliflower, one large russet potato getting soft and beginning to sprout, 2 red bell peppers with some bad spots removed.

1/2 a head of cauliflower 1 — 2 teaspoons turmeric 1/2 teaspoon freshly cracked black pepper sea salt to taste grapeseed or mustard oil for drizzling

1 medium onion 2 carrots, peeled and chopped 1 parsnip root, peeled and chopped 1/4 celeriac root, peeled and chopped 2 medium potatoes, peeled and chopped 1/2 cup dried red split lentils 1/2 head of cauliflower, chopped 1 tablespoon dried garlic flakes 1 tablespoon sea salt fresh cracked black pepper fresh parsley grape seed oil for frying 2 L hot water

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 1For 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 1for 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...

Break apart a head of cauliflower, toss in olive oil and salt / pepper and roast in a baking dish at 400 degrees for 20 minutes or until tender.

For this recipe, we tried it several ways, and felt the most mac - and - cheese - like texture came about after we sliced the head of cauliflower into 1 / 2 - inch slices, then cut those slices into thin strips.

Then add chopped garlic (maybe 4 - 5 cloves for a head of cauliflower), chopped onion, turmeric, maybe some chili and fresh grated ginger.

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

In fact, when I was young we lived quite a distance from the market and it was not unheard of for little ole me to snack away on my poor mother's freshly purchased cauliflower head during the car ride home.

Cut apart a head of cauliflower into florets, hurl them into a blender, yes, you heard me, then fill the blender with cold water and pulse it or blend for about four seconds.

For lunch I made a batch of Roasted Curried Cauliflower from 2 big cauliflCauliflower from 2 big cauliflowercauliflower heads.

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

I did nt know what I wanted to make... but I bought a huge head of Cauliflower and I did nt feel like just having roasted cauliflower or the caulipots from appetite for Cauliflower and I did nt feel like just having roasted cauliflower or the caulipots from appetite for cauliflower or the caulipots from appetite for reduction..

I've been at the local farmers market every Saturday for the past three weeks, just soaking in the gorgeous fall veggies, filling my cloth bags to the brim with massive heads of broccoli and cauliflower, big orange squash, peppers, kale, chard, and salad greens.

I have a head of cauliflower that I need to use up so this may be what's for dinner tonight.

The first step to making your pizza dough is to wash and roughly chop a whole head of cauliflower, then put it in your food processor for blending until you get a course meal.

Filling For The Wraps: 2 Tablespoons Olive Oil 2 Cloves Garlic, Minced 5 Green Onions, Chopped 1 Large Red Pepper, Finely Diced 1 Small Head Cauliflower, Finely Chopped Juice of 1 Lime 2 Tablespoons Soy Sauce 1 Cup Shredded Carrot

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)

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

Make Cauliflower Steaks: Preheat oven to 400 degrees F. Cut two 1-1/2 - inch - thick «steaks» from center of head of cauliflower (reserve ends of cauliflower head for anCauliflower Steaks: Preheat oven to 400 degrees F. Cut two 1-1/2 - inch - thick «steaks» from center of head of cauliflower (reserve ends of cauliflower head for ancauliflower (reserve ends of cauliflower head for ancauliflower head for another use).

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

When I went to the store to get some yellow peppers for the cheese sauce I had to buy another head of cauliflower:p I love it!

PASTA 3/4 lb linguine of choice 2 tablespoons olive oil 4 cups small cauliflower florets (from about 1/2 a large head of cauliflower) 4 - 5 cloves of garlic, minced pinch of chili flakes 1/2 teaspoon sweet paprika 1/2 cup slow - roasted tomatoes, lightly chopped or mashed (see headnote for sun - dried option) sea salt and ground black pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2 green onions, sliced 1 cup quickie vegan parmesan, divided

Ingredients For the avocado cauliflower steaks: 1 large head cauliflower 1/4 ripe fresh, California avocado (Note: you will use the rest of the avocado in the gremolata) 1 teaspoon freshly squeezed lemon juice 5 — 6 teaspoons cold water Salt and Pepper, to taste For the avocado gremolata 1/3 cup finely minced flat - leaf parsley Zest, finely grated, of 2 lemons 5 cloves garlic, crushed and finely minced 3/4 avocado, finely chopped Squeeze of lemon juice Salt, to taste

Just a quarter teaspoon of ghee, and spices, for the whole head of cauliflower?

Head over to The Clothes Make The Girl for the recipe for Mashed Cauliflower and for a delectable selection of Paleo Diet Recipes.

1 clove of garlic, minced 1 - inch piece of ginger, minced 1 carrots, peeled and thinly sliced 1 small head of cauliflower, chopped into bite - sized pieces 2 hand fulls of green beans, trimmed and chopped 1 red pepper, chopped 1 jalapeno pepper, de-seeded & chopped (I left a few seeds in for a bit of heat) 2 pieces of baby bok choy, thinly sliced

Well that was for the entire batch which has an entire head of cauliflower in it which does contain some carbs.

It might seem fussy to roast a whole head of cauliflower and then break it into florets, but Talde took this approach for a reason: Once the cauliflower is roasted, the florets practically fall off the core, thus eliminating some of the tricky knife work usually required when cutting up a fresh one.

And I have a head of cauliflower waiting for me to do something with it in the fridge RIGHT NOW.

As a side note: I roasted the florets from the entire head of cauliflower as my children love to snack on the roasted cauliflower while they wait for me to finish cooking.

But I am here to stand up for this neglected veggie and to convince you to grab a head of cauliflower the next time you're at the grocery store.

For heartier result, add 2 tablespoons of coconut milk per bigger cauliflower head.

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 cilaCauliflower, 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 cilacauliflower 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

I've almost always got a head of cauliflower in my fridge, so one morning, I decided to make this Bacon Cauliflower Garlic Fried Rice forcauliflower in my fridge, so one morning, I decided to make this Bacon Cauliflower Garlic Fried Rice forCauliflower Garlic Fried Rice for breakfast.

Ingredients: 1 cup roughly chopped carrots 1 medium head cauliflower, florets only 1 tablespoon extra-virgin olive oil 2 teaspoons ground turmeric 1/4 teaspoon cayenne pepper 1/4 teaspoon ground cumin Salt Juice of 1 lemon 3/4 cup chopped Italian parsley leaves 1/2 cup golden raisins 1/2 cup chopped raw almonds Lemon wedges for serving (optional)