Cut
the head of cauliflower into florets and add florets to a food processor.
Cut
the head of cauliflower into florets.
Chop
a head of cauliflower into bite - size pieces.
Just minutes later, use your immersion blender to puree
the head of cauliflower into a beautiful, thick, and creamy sauce that's perfect for pasta.
Onto a rimmed baking sheet, break
a head of cauliflower into big bite - sized hunks.
Rolling meatballs, chopping onions, breaking
a head of cauliflower into florets: kitchen tasks can hold a meditative quality.
While the onions are cooking cut
the head of cauliflower into florets and place in the food processor.
Chop
the head of the cauliflower into chunks (1 - 2 inch pieces).
Chop
head of cauliflower into florets and place in food processor.
Wash and trim
the head of cauliflower into florets.
Cut one medium
head of cauliflower into florets, about 1 1/2 - inches each.
Cut one medium
head of cauliflower into floret sized pieces.
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.
Cauliflower rice is really easy to make with your Magic Bullet — just chop
a head of cauliflower into florets, add them to a Magic Bullet -LSB-...]
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.
Cut
the head of cauliflower into florets.
Slice
a head of cauliflower into 1inch «steaks.»
Not exact matches
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
Ingredients Crust -1 large
head of cauliflower -1 / 2 cup almond meal -1 / 2 cup gluten free all purpose flour -1 tablespoon extra virgin olive oil -1 1/2 teaspoons baking powder -1 tsp salt -1 / 4 teaspoon black pepper (it would be great to add in herbs
into the crust like fresh rosemary and thyme!
Ingredients 1 small
head cauliflower, cut
into florets 1 tablespoon oil 1 clove
of garlic, minced (optional) 1/2 teaspoon salt...
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...
2 cups potatoes (peeled and chopped
into small - ish bite - size pieces OR another
head of cauliflower + cooking water)
He is definitely not
into cauliflower... BUT I feel like a lot
of it is a) in his
head and b) part his desire to have a few things he refuses to eat since I've basically converted him
into eating almost all foods!
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
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
You use one
head of fresh
cauliflower and cut it
into florets.
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...
head of cauliflower, cut
into florets 2 Tbsp.
I had a
head of cauliflower I'd been ignoring, kale that was getting dangerously old, a bag
of random Florida citrus, and mushrooms that didn't make it
into a stew (which are also optional in this recipe).
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.)
* 1
head of cauliflower, preferably organic, bottom trimmed off and separated / chopped
into florets * 6 cloves
of garlic, unpeeled * 4 tablespoons olive oil - I used blood orange olive oil, but you could use any fruity olive oil * 2 tablespoons balsamic vinegar - I used a dark chocolate balsamic vinegar, but you can use regular or aged balsamic, or your favorite mild / sweet vinegar or Meyer lemon juice instead * 1 - 2 tablespoons chopped fresh mint (or use fresh tarragon, parsley or basil)
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
Cut the
cauliflower into large pieces,
head leaves and everything, and place in a food processor and pulse to form pieces the size
of large breadcrumbs.
Curried Roasted -
Cauliflower Soup 1 head cauliflower, cut into florets 1 apple, peeled and cut up into eighths 1 large onion, same drill 4t olive oil, divided Sprinkle of kosher salt and freshly gr
Cauliflower Soup 1
head cauliflower, cut into florets 1 apple, peeled and cut up into eighths 1 large onion, same drill 4t olive oil, divided Sprinkle of kosher salt and freshly gr
cauliflower, cut
into florets 1 apple, peeled and cut up
into eighths 1 large onion, same drill 4t olive oil, divided Sprinkle
of kosher salt and freshly ground pepper
The other day I sliced rainbow colored
cauliflower into «steaks» and roasted them, basically I only get two or three nicely shaped slices from a
head of cauliflower because I cut them an inch thick, the leftover florets can then be tossed
into a frittata
of course!
Garlicky
Cauliflower 1 head of cauliflower, cut into bite - sized florets 4 tbsp olive oil 4 garlic cloves, finely chopped 1 tbsp mild paprika 2 tbsp white wine vinegar salt and freshly ground pepper flat leaf parsley, fin
Cauliflower 1
head of cauliflower, cut into bite - sized florets 4 tbsp olive oil 4 garlic cloves, finely chopped 1 tbsp mild paprika 2 tbsp white wine vinegar salt and freshly ground pepper flat leaf parsley, fin
cauliflower, cut
into bite - sized florets 4 tbsp olive oil 4 garlic cloves, finely chopped 1 tbsp mild paprika 2 tbsp white wine vinegar salt and freshly ground pepper flat leaf parsley, finely chopped
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!)
Cauliflower: 1 medium head of cauliflower, cut into florets enough olive oil to coat the cauliflower salt and pepper, to taste 1/3 cup parsl
Cauliflower: 1 medium
head of cauliflower, cut into florets enough olive oil to coat the cauliflower salt and pepper, to taste 1/3 cup parsl
cauliflower, cut
into florets enough olive oil to coat the
cauliflower salt and pepper, to taste 1/3 cup parsl
cauliflower salt and pepper, to taste 1/3 cup parsley, chopped
I used a huge
head of cauliflower, so you're getting all that goodness, plus the heat is going to kick your metabolism
into high gear!
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.
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)
Then add the 3
heads of cauliflower to your blender and dice up
into rice size pieces.
Ingredients 3/4 cup uncooked quinoa 1
head cauliflower, separated
into florets 4 tablespoons oil, divided 1/2 teaspoon cumin seeds, crushed (or 1/2 teaspoon cumin powder) 1/4 — 1/2 teaspoon cayenne powder (adjust to taste) 1 tablespoon minced garlic 1/2 cup ground almonds (almond meal) 3 tablespoons cornmeal 1/2 — 3/4 cup shredded Pepperjack or mild cheddar cheese 3 eggs 1 1/2 teaspoon salt Burger buns
of your choice
-- 8 tortillas or wraps
of your choice — 1 medium sized
head of cauliflower, chopped
into bite sizes and roasted (pre-heat oven to 400 F, drizzle with a couple tablespoons
of oil, sprinkle with 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
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
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)
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
Put entire
head of cauliflower broken
into chunks
into the pot.
1/4 teaspoon turmeric 1/4 teaspoon ground cumin cayenne pepper, to taste fine grain sea salt, to taste 1 teaspoon ghee, coconut oil, or olive oil 1 bunch
of chives 2/3 cup extra virgin olive oil 1 medium
head of cauliflower, cut
into eights