For the cauliflower milk and purée, skim the top layer
of small florets off each cauliflower; you should end up with 600 g in all.
To prepare the cauliflower couscous, shave the top layer
of small florets off the cauliflower; you require 160 g in total.
Not exact matches
I had a pound
of cauliflower
florets that I needed to use, so I tossed them with four
small, smashed garlic cloves, a teaspoon
of cinnamon, a half teaspoon olive oil, and three cinnamon sticks (short and fat).
8 ounces extra firm tofu, cut into 1 / 4 - inch cubes 8 ounces
small pasta 6 tablespoons ponzu sauce 3 garlic cloves, minced scant 1/2 teaspoon chile flakes, or to taste 1/4 teaspoon toasted sesame oil 8 ounces green beans, chopped 8 ounces broccoli
florets a
small bunch
of cilantro (or basil), chopped
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
Meanwhile chop broccoli and pumpkin - use whole stem not just
florets of broccoli - in
small to medium dice.
Ingredients 1
small head cauliflower, cut into
florets 1 tablespoon oil 1 clove
of garlic, minced (optional) 1/2 teaspoon salt...
Bring a medium sized sauce pan
of lightly salted water to the boil, then chop the broccoli into
small florets, slice the stem into
small pieces and add to the pan, along with the bulgur wheat.
Cut top
of broccoli into
small florets; slice stalks into 1 / 2 - inch - thick pieces.
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove
of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles
of choice 4 cups
small broccoli
florets, from roughly 1 bunch
of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful
of Thai basil leaves, sliced (or regular basil, no big deal!)
1 Tbsp olive oil 1
small yellow onion 3 - 4 cloves
of garlic 1 - 2 shallots salt and pepper to taste 1 package
of seitan (about 1 lb) 3 - 4 cups broccoli
florets
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
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...
And
of course, some torn kale leaves work well too — and I'm sure
small - chop broccoli
florets would as well < 3.
2 - 3
small to medium beets — peeled and cubed 2 garlic cloves — minced sea salt 2
small to medium red onions — peeled and quartered or cut into eighths, depending on size grape seed oil 1 head
of broccoli — cut into bite - sized
florets 2 cans Thai coconut milk pinch
of chili powder or a dash
of cayenne 1/2 lemon — juiced 1 - 2 ripe but firm avocados freshly ground black pepper arugula leaves for garnish
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
You will need... 2 wild * (or if you can't find wild then organically farmed) salmon fillets (about 200g) 1 carrot chopped 1/2 an onion whole a few peppercorns Bayleaf 40g vegan unhydrogenated olive oil spread 40g gluten free flour ** 400 ml coconut milk drink *** 100g fresh or frozen peas 200g broccoli broken into
small florets 150g gluten free pasta shapes Handful
of gluten free breadcrumbs
Divide the rest
of the broccoli into
small florets.
Cut your remaining cauliflower into
small florets and you aubergine into cubes, once cubed place the aubergine into a bowl with the juice
of 1 lemon.
Meanwhile, cut broccoli
florets from stems, and separate
florets into
small pieces using tip
of a paring knife.
, cut into
small florets 2 - 3 large handfuls
of spinach
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
Serves 2 - 3 or more as a side 1/2 medium cauliflower, cut into
small florets the finely grated zest
of 1 lemon fine sea salt and freshly ground black pepper extra virgin olive oil
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!)
When a
floret of cauliflower is easily mashed against the side
of the pot with a fork, use an immersion blender to blend the soup to a thick, creamy consistency (or use a regular blender, working in
small batches).
Add the
florets and garlic to a pot (
small amount
of water) and steam until the
florets are tender.
8 oz firm tofu (organic sprouted tofu is preferable) 2 1/2 cups cauliflower, cut into
small florets 1 egg, beaten (or Egg Replacer for one egg) 1/2 tsp Italian herbs 1 pinch salt 6 oz pizza sauce 2 cups pizza toppings
of your choice 1.5 — 2 cups mozzarella cheese, pizza cheese blend, or vegan cheese
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 (to taste)
1 large or 2
small purple kumaras, washed and peeled oil to drizzle 1 large head
of broccoli or equivalent greens, cut into
florets 1 cup peas (fresh or frozen)
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
Start by removing the stalk
of the cauliflower and breaking the head up into
small florets.
Remove the outer leaves from a head
of cauliflower, cut it in half and then into 4 quarters, cut off the stalk and start removing
small florets, add the
florets to a food processor and pulse until the cauliflower has a rice like texture (if your food processor is
small pulse the cauliflower in batches)
Ingredients: 4 cups vegetable broth 1 cup water 2 sprigs thyme 3 sage leaves pinch
of saffron 1 palmful flat leaf parsley 5 tablespoons extra virgin olive oil 1 large leek, white and light green parts sliced (dark green flags washed and reserved) 8 ounces cremini mushroom caps, thinly sliced (stems removed and reserved) 1
small red bed pepper, chopped 2 cloves garlic, minced 1
small head green cabbage, shredded 1 bunch broccolini,
florets only 16 ounces pasta (campanella or penne) 1 cup white wine 1 cup shredded parmesan cheese (for serving) salt and freshly ground black pepper
Coarsely chop cauliflower head into
florets, then place cauliflower in a food processor and pulse until the cauliflower is
small and has the texture
of rice.
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
*** Substitute a
small crown's worth
of broccoli
florets if you prefer.
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 tbsp coconut oil 1 cooking onion,
small dice 1 tbsp curry powder 1 bay leaf 2 cloves
of garlic, minced 2 tsp minced fresh ginger (optional)
small jalapeno or cayenne pepper, seeded + minced 1 cup 1/2 inch diced waxy potatoes 3 cups
small cauliflower
florets 28 oz can crushed tomatoes 1 - 2 cups vegetable stock, depending 1 cup cooked chickpeas 1 bunch lacinato / Tuscan kale, stems removed and chopped salt + pepper chopped leafy herbs to finish (parsley, cilantro etc)
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1
small or 1/2 large broccoli head — cut into
florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice
of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds
Warm Salad
of Roasted Cauliflower, Grapes and Black Rice for the salad 1 cup black forbidden rice (I use this brand) sea salt 1 cauliflower head — cut into
florets 2 tablespoons olive oil 1 garlic clove — minced 1 teaspoon cumin — preferably freshly ground 2 cups seedless grapes — cut into quarters (optionally, use a variety
of grapes) 1
small chili pepper — seeded and minced (optional) bunch cilantro leaves
10 ounces cauliflower
florets (from about 1/2
of a
small head), very thinly sliced lengthwise on a mandoline
Ingredients 1 lb cauliflower
florets (about 1
small head
of cauliflower) 1 tablespoon lemon juice 1 teaspoon coriander seeds.
, cut into
florets 1 14 - ounce can chickpeas, drained and rinsed 1 14 - ounce can
of diced tomatoes, (fire - roasted, optional) 1
small onion, diced 4 garlic cloves, minced One 1 - inch piece
of ginger, peeled and grated 1 cup chopped cilantro
Thai Red Curry Cauliflower 1 can (2 cups) light coconut milk 1 cup vegetable broth 4 tablespoons Thai red curry paste 3 shallots 2 cloves
of garlic salt to taste 3 to 3 1/2 cups cauliflower
florets,
small chop
1
small head
of Cauliflower, cut into bite size
florets 2 tablespoons gluten free tamari, divided 1 tablespoon extra virgin olive oil 1/4 cup each pumpkin, sunflower and sesame seeds 3 stalks curly green kale, stems removed and leaves roughly chopped 1 pear, thinly sliced 1 cup cooked black rice
Toss shaved broccoli stalks and
small broccoli
florets with some
of the dressing in a
small bowl.
1 large head
of cauliflower, cut into
small florets 2 Tbsp.
Add cauliflower
florets and mash with a potato masher until they're crushed into an average
of pea - sized pieces (i.e. some will be bigger, some
smaller, but most will be little nubs).
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
Steam broccoli
florets in a steamer or in the pot with a lid and a
small amount
of water for about 3 to 5 minutes until desired tenderness.