Within less than 2 minutes you can have a whole
head of cauliflower grated with this attachment!
Not exact matches
Broccoli -
Cauliflower Bake 1 head broccoli, washed and separated into florets 1 head cauliflower, washed and separated into florets Salt and pepper to taste 1 can condensed cream of mushroom soup (light version works too) 1 cup sour cream (low - fat sour cream or no - fat plain yogurt also work) 1/4 cup grated parmigiano regg
Cauliflower Bake 1
head broccoli, washed and separated into florets 1
head cauliflower, washed and separated into florets Salt and pepper to taste 1 can condensed cream of mushroom soup (light version works too) 1 cup sour cream (low - fat sour cream or no - fat plain yogurt also work) 1/4 cup grated parmigiano regg
cauliflower, washed and separated into florets Salt and pepper to taste 1 can condensed cream
of mushroom soup (light version works too) 1 cup sour cream (low - fat sour cream or no - fat plain yogurt also work) 1/4 cup
grated parmigiano reggiano cheese
Then add chopped garlic (maybe 4 - 5 cloves for a
head of cauliflower), chopped onion, turmeric, maybe some chili and fresh
grated ginger.
1 large
head of cauliflower, washed and cut into florets 1 quart
of purple potatoes, washed and quartered Salt 1 yellow onion, diced 6 cloves
of garlic, minced 2 inch nub
of ginger, peeled and
grated 1 tablespoon
of ground cumin 2 teaspoons
of curry powder (yellow) 1 teaspoon garam masala 1/4 teaspoon cardamom 1/4 teaspoon red pepper flakes 1 -28 ounce can
of crushed tomatoes (I used organic, fire roasted) 4 cups
of vegetable stock 1 can
of chickpeas, drained 1 can (14 oz.)
Don't be afraid to try this if you don't have a food processor, it took me less than two minutes to
grate the entire
head of cauliflower without one.
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
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
I remove the florets from the
head of cauliflower and simply
grate them with an Edgeware coarse grater.
2 tablespoons oil (ghee / coconut oil) 1 medium onion, diced 1 lb carrots (about 5 medium carrots), peeled and sliced 1/2
head of small / medium
cauliflower, chopped * 2 cloves garlic, chopped 1 teaspoon fresh
grated ginger 1 teaspoon ground cardamom (green, not black) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin Red pepper flakes (to taste) 1/2 — 3/4 teaspoon sea salt (depending on taste) 3 - 4 cups chicken stock or vegetable stock (depending on how thick you like the soup) 1 cup coconut milk
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 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
Ingredients: 1 large
head cauliflower Salt and pepper 2 TBSP olive oil, divided 1 tsp freshly
grated ginger 1 tsp ground cumin 1/2 tsp ground turmeric Small handful
of cilantro, chopped Instructions: Preheat the oven to 400 °F.
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
ground turkey meat (look for labels: organic, Animal Welfare Approved, Certified Humane, GAP) ● 1 small
head of cauliflower ● 1 egg, pastured ● 1/4 cup Parmigiano Reggiano,
grated ● 1 tbsp.