Ingredients 2
medium heads of cauliflower or 1 very large head.
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)
Cauliflower: 1
medium head of cauliflower, cut into florets enough olive oil to coat the cauliflower salt and pepper, to taste 1/3 cup parsley, chopped
Slow Cooker Swiss Steak with Cauliflower Mash 1.5 pounds sirloin steak or round steak 1 small onion 2 ribs celery, diced 1 green bell pepper 1 28 ounce can diced tomatoes 1 tablespoon Worcestershire sauce 3 cloves garlic 1/2 teaspoon dried oregano leaves 1 bay leaf 1 - 2 tablespoons whole wheat flour 1
medium head of cauliflower 1 tablespoon butter
Cut one
medium head of cauliflower into floret sized pieces.
Cut one
medium head of cauliflower into florets, about 1 1/2 - inches each.
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
1 tsp of coconut oil 1 tbsp fresh, minced ginger 1 tbsp fresh, minced garlic 1/4 tsp fenugreek 1/4 tsp brown mustard seeds 1 tsp curry powder 1/4 tsp garlic powder 1/4 tsp ginger powder 1/4 tsp of coriander 1/4 tsp of garam masala salt & pepper to taste 1
medium head of cauliflower, de-stemmed and chopped into bite - sized pieces 2 cups of small white button mushrooms, quartered 8 oz firm tofu, cubed 18 oz jar of diced tomatoes 13 oz can of full fat coconut milk 1/4 tsp each of fenugreek, brown mustard seeds & curry powder 1/4 cup of cilantro, roughly chopped, the juice of a lime & sea salt to garnish
Not exact matches
1
head cauliflower 2
medium onions 1
head garlic (about 6 - 8 cloves) 3 cups cooked lima beans (about 2 cans) 2 cups water 2 cups vegetable stock juice
of 1 lemon sea salt to taste olive oil smoked paprika
Ingredients 1 small to
medium sized
head of cauliflower - should yield 2 to 3 cups once processed 1/4 cup shredded Parmesan cheese...
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
Ingredients 1 cups
medium cauliflower head 4
of florets 7 cloves roasted garlic see my tutorial link in notes 1/2 cup broth or...
When you're ready to make your
cauliflower rice, you don't need much: a
medium - sized
head of cauliflower and you're ready to go.
-- 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)
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
I use the following: Garlic Onion 1 capsicum 2 carrots 1
medium sweet potato 1 zucchini or eggplant 1
head of broccoli 1/2
cauliflower 2 field mushrooms
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)
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»
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
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!