1
large head of cauliflower 1/2 cup Kalamata olives, chopped 2 tbsp.
Ingredients: 4 cups cauliflower - about 1
large head of cauliflower 4 eggs 2 cups mozzarella cheese 3 teaspoons oregano 4 cloves garlic, minced salt and pepper to taste 1 to 2 cups mozzarella cheese - for the topping
A large head of cauliflower will typically yield about 5 — 6 cups of cauliflower rice.
ingredients: 1/4 cup olive oil 1 onion, peeled and diced 1 carrot, peeled and diced 1 teaspoon coriander seeds, crushed 1 teaspoon cumin seeds, crushed 1 teaspoon chile powder 1/4 teaspoon ground turmeric 1/4 teaspoon dried chile flakes 1 teaspoon salt 1/2 teaspoon fresh - ground black pepper 6 cilantro sprigs, coarsely chopped 1
large head of cauliflower, trimmed of green leaves and coarsely chopped (about 6 cups) 3 cups chicken or vegetable broth 3 cups water
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
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
1 medium to
large head of cauliflower 3 tablespoons of grass - fed butter or grapeseed oil 1/4 cup of hot sauce or harissa (sriracha will work too) 1/2 teaspoon salt 1/2 teaspoon cumin 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon smoked paprika
Are we talking a small or
large head of cauliflower?
1
large head of cauliflower, cut into small florets 2 Tbsp.
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
2 cups Indian - spiced simmer sauce, or favorite korma curry sauce 1
large head of cauliflower (2 lb.)
About how many cups of rice does
a large head of cauliflower produce?
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
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.)
All that's required for this version of cauliflower rice is a food processor and
a large head of cauliflower.
You start with
a large head of cauliflower, 7 ″ — 8 ″ wide, about 3 — 3.5 lbs.
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!
I have seem some really
large heads of cauliflower lately in one of the grocery stores near me, and that would probably end up with too much.
Not exact matches
I used 16oz
of gnocchi instead
of 8 and I used an extra cup
of veggie broth at the end to make the base a little thinner and I used a
LARGE cauliflower head instead
of a small one.
I had a
large head of organic
cauliflower in the fridge that I needed to do something with.
1 bag
of cauliflower rice (or one blitzed up
head of cauliflower) 1/2 ball mozzarella 1
large egg 1/2 tsp garlic poowde 1 tsp oregano 1 scoop (30g)
of Protein Pow pea protein powder Toppings to fit your macros!
Prepare the ingredients: Cut florets off the
head of cauliflower and cut
large pieces in half.
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.
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
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
Used 1/2
head of a
large cauliflower (still 4 cups).
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
Ingredients: 1
large head cauliflower, kept whole, green leaves removed 1 tablespoon roasted hazelnut oil Zest and juice
of 1 navel orange Pinch, saffron 1 teaspoon sea salt Ground pepper, to taste 1/4 cup coconut milk 1/4 cup water 1/2 cup packed flat leaf parsley, roughly chopped 1/3 cup roasted hazelnuts, roughly chopped
2 avocados 1 package romaine lettuce hearts 1
large orange 1 small knob fresh ginger 1
large bag
of prepared broccoli slaw (you'll need 6 cups) 1 small bunch
of scallions (green onions) 1 bunch cilantro 1
large head cauliflower 1
large tomato 4 oz fresh white mushrooms, sliced 1 small onion 1 bunch
of kale 1 small butternut squash 1/2 pint raspberries (or 1 cup frozen)
1
head of cauliflower 2 Tbsp spices such as: Berbere mix or Paprika, turmeric, cinnamon, cayenne 2 Tbsp coconut oil, melted 2
large handfuls spinach leaves 1 pomegranate 1 handful fresh herbs such as parsley, mint and coriander, roughly chopped 1 handful nuts such as brazil, macadamia or hazelnuts (optional to lightly toast)
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
Using a
large sharp knife, trim the leaves and cut off the very bottom
of the stem from the
head of cauliflower.
Also I added half a
head of diced
cauliflower and a
large handful
of diced fresh green beans in the last 5 - 7 min
of cooking (instead
of spinach).
(with the dubliner cheese... YUM) Made last night with 1/2
of a ridiculously
large head of fresh
cauliflower, and I wayyyy prefer the frozen!
2 fresh tomatoes 1 red or yellow bell pepper 2 packages romaine lettuce hearts 1 8oz package / bag baby spinach leaves (6 cups or more) 2 hass avocados 1 bunch
of celery 2
heads cauliflower (or 6 cups total frozen florets) 1
large spaghetti squash 1 small
head raddichio 1 bunch fresh basil
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
The one
head of cauliflower used to make this
large pot
of mash has 45 grams
of carbs compared to the 126 grams in two
large potatoes.
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: 2 tsp coconut oil 1/2 medium yellow onion, diced 2 garlic cloves, minced Pinch
of crushed red pepper flakes 1 tsp ground cumin 1 tsp turmeric powder Pinch
of ground coriander Pinch
of ground cardamom Pinch
of Wright salt or other recommended salt Dash
of ground black pepper 1/2
large head cauliflower, roughly chopped 2 cup unsweetened, full - fat... Read More»
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.
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!
Ingredients 2 medium
heads of cauliflower or 1 very
large head.
The recipe asks that you roast a
large head's worth
of cauliflower florets with plenty
of garlic, olive oil, salt, and pepper.
● 4 chicken breasts, ideally USDA organic & pasture - raised ● 2
large sweet potatoes, peeled & diced ● 5 tablespoons avocado oil ● 2 bell peppers, sliced ● 1 red onion, sliced ● 1
head cauliflower ● 1 cup frozen fire roasted corn ● Juice
of one fresh lime ● 1 jalapeno, seeds removed & diced ● 1/2 cup chopped cilantro ● 2 avocados, sliced for topping ● No sugar added salsa, topping ● Dash
of mustard seed powder ● Siete Foods grain - free tortilla chips
It forms very
large heads that look like
cauliflower, as seen at the popular dive sites
of Mexico Rocks and Hol Chan.
Possible sites include: Bandit Ledge: The gentle hills and ridges
of this site support a surprising amount
of beautiful
cauliflower corals Garden Eel Cove: The slow drop - off ends in a sandy bottom covered with graceful garden eels Anglers: A beautiful archway housing a big family
of lionfish High Rock: A massive ridge capped by a pinnacle rising to within 10 feet (approx. 3 meters)
of the water's surface Anchor Drag: A maze
of canyons, arches small caverns provide enjoyable exploration
of the lobsters, crabs, shrimp and puffer fish who live here North Golden Arches: The main attraction is a rock arch with scattered coral
heads throughout the area South Golden Arches: A
large rock arch with a sandy area, housing numerous marine animals Harlequin: A great spot for a deep dive to see
large schools
of fish Kaloko Arches: The main attractions here are the unique rock outcroppings and lava formations Turtle Pinnacle: One
of best sites to find green sea turtles Eel Cove: Interesting and rapid drop - off for deep diving Thunder Reef: Good spot for viewing deep - water animals West Kaiwi: This dive site is one
of the best for observing fish, with lots
of coral and a nearby drop - off Please note: This is not an introductory dive.