Sentences with phrase «head of cauliflower on»

Farmer's Direct sent me this ginormous head of cauliflower on Thursday.

Not exact matches

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

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.

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.

Just bought two heads of cauliflower today to test a new recipe, so I am totally on board with this.

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.

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

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.

If you check my fridge at any point on any day you are guaranteed to find at least 2 heads of cauliflower.

Place the trimmed cauliflower head on a piece of foil and pour over the olive oil.

If you don't have a steamer, I put a cooling rack in the bottom of a deep pan (I usually cook corn on the cob in it) and fill the pan to just under the rack, put a couple tablespoons of chopped garlic and some diced onion, and then cut up the head of cauliflower and drop that in, put on the lid and turn up the heat.

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

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.

Following on the heel of this cauliflower rice recipe, I would love to this share this broccoli recipe that involves processing a whole head of broccoli including the stalk into tiny couscous like consistency.

10 ounces cauliflower florets (from about 1/2 of a small head), very thinly sliced lengthwise on a mandoline

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

The food is head - shakingly good: delicate fried rabbit livers on toast points with a fiery pepper jelly; oysters roasted in the heat of a wood fire; fried cauliflower with a chili vinegar sauce; a gumbo of shrimp and deviled eggs.

Depending on the size of the cauliflower head and the potatoes, you may need more or less chicken stock to achieve the desired consistency.

1 head purple (or regular) cauliflower 2 slices turkey bacon (look for uncured turkey bacon with the least sodium and at least 12g of protein per 2 slices) 1 onion, chopped 2 cloves garlic, minced 1 T walnut (or olive) oil 1/2 cup almond milk (more or less depending on how thick you want it)

In a moment of frustration, I removed the cauliflower (three heads) and threw them up on the counter, freeing up a good bit of space and allowing me to finish the task at hand.

Ingredients: 1 head cauliflower, chopped 1 lb carrots, chopped Water Spices Directions: - In a large pot, add in cauliflower and carrots, cover with water (I usually use 6 - 8 cups)- Add in spices such as cumin, sea salt, and pepper - Allow to simmer on medium heat for 45 min to an hour - Transfer to a high powered blender, like a Vitamix - Mix on high for 45 seconds - Enjoy Veggie Broth: This is a great way to get in all of the veggies!

250g whole wheat spaghettini 1 large head of cauliflower, washed, dried, and broken into florets 2 Tbsp extra virgin olive oil 1 - 2 Tbsp harissa paste, depending on how spicy you like things (I used 2 Tbsp) 1/2 cup walnuts, roughly broken into pieces 4 Tbsp capers, drained salt and 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

Cauliflower Bread: I make a stack of these vegetable - based «breads» before I head out on any trip.

De-contextualized close - ups of pedestrian items like a head of cauliflower or a kitschy seashell lighting fixture take on an unsettling, almost otherworldly quality, reminding the viewer of DeFeo's uncanny ability to create the illusion of texture and three - dimensionality even in her flat works.

A suite of gelatin silver prints makes use of cauliflower heads, sumptuously presented on silver salvers.

Composite Fire Island Red Coral Statue with Brown Base DisplayClick Here for DetailsSmall White Faux Cauliflower Coral Tabletop DécorClick Here for DetailsRed Faux Sea Reef Coral Accent Tablescape DécorClick Here for DetailsWhite Resin Cauliflower Coral Species Tabletop Coastal DécorClick Here for DetailsLarge White Resin Cauliflower Coral Tabletop DécorClick Here for DetailsFire Red Faux Finger Coral Decorative Tabletop Décor DisplayClick Here for DetailsWhite Faux Finger Coral Decorative Tabletop Décor DisplayClick Here for DetailsRed Coral Branches on Crystal Bases Tabletop Home Decor Set of 2Click Here for DetailsFaux Red Stony Coral Aquarium and Home DécorClick Here for DetailsSmall White Faux Pillow Coral Head Tabletop DécorClick Here for DetailsFaux Red Spongy Sea Fan Coral Tabletop DecorationClick Here for DetailsWhite Faux Spongy Sea Fan Coral Tabletop DecorationClick Here for DetailsRed Faux Corallium Coral Species Tabletop DecorationClick Here for DetailsLarge White Faux Finger Coral Tabletop Tablescape DécorClick Here for DetailsSpiney Faux Red Reef Coral Tabletop DecorationClick Here for DetailsSeahorse in Faux White Coral Nautical Décor SculptureClick Here for Details