Cauliflower, Coriander + Chickpea Quinoa Bowl With Cilantro Vinaigrette Serves 2 - 4 For the bowl 1
small head of cauliflower, broken up into bite - sized...
ground turkey meat (look for labels: organic, Animal Welfare Approved, Certified Humane, GAP) ● 1
small head of cauliflower ● 1 egg, pastured ● 1/4 cup Parmigiano Reggiano, grated ● 1 tbsp.
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
Ingredients 1 lb cauliflower florets (about 1
small head of cauliflower) 1 tablespoon lemon juice 1 teaspoon coriander seeds.
1 clove of garlic, minced 1 - inch piece of ginger, minced 1 carrots, peeled and thinly sliced 1
small head of cauliflower, chopped into bite - sized pieces 2 hand fulls of green beans, trimmed and chopped 1 red pepper, chopped 1 jalapeno pepper, de-seeded & chopped (I left a few seeds in for a bit of heat) 2 pieces of baby bok choy, thinly sliced
About how much is
a small head of cauliflower?
Add an onion,
a small head of cauliflower, and 4 or 5 carrots first.
Add
a small head of cauliflower and one small diced potato and cook until soft, about 7 - 10 minutes.
I must have picked up
a smaller head of cauliflower because my pizza was substantially smaller, but I thought it was pretty good!
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
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
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.
Ingredients 1
small head cauliflower, cut into florets 1 tablespoon oil 1 clove
of garlic, minced (optional) 1/2 teaspoon salt...
Ingredients 1
small to medium sized
head of cauliflower - should yield 2 to 3 cups once processed 1/4 cup shredded Parmesan cheese...
2 cups potatoes (peeled and chopped into
small - ish bite - size pieces OR another
head of cauliflower + cooking water)
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...
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
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!)
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
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 tables
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 tables
cauliflower 1 tablespoon butter
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 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)
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.
1
head cauliflower, pulsed
small 1 cup walnuts,
small pieces 2 eggs 1/2 cup whole flaxseed 1/4 cup spelt or flour
of choice 1 tsp each salt, black pepper, red pepper, garlic powder, onion powder, and parsley
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)
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
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
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
My
head of cauliflower was not
small either.
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
I made a lower - fat version
of this soup by reducing the raw cashews to 1/2 cup, and adding half
of a
small head of (cooked)
cauliflower to the puree mixture.
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 cila
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 cila
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
head cauliflower 1
small onion 3 - 4 cloves
of garlic Vegetable broth Cayenne pepper Salt and pepper Raw milk or coconut milk Steam
head of cauliflower until soft.
1 large
head of cauliflower, cut into
small florets 2 Tbsp.
Are we talking a
small or large
head of cauliflower?
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: 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.
1 yellow onion, chopped 2 carrots, chopped 1 celery stalk, chopped 1 bunch Swiss chard or kale, chopped 2 cups chopped canned tomatoes with juices 1 can
of cannellini beans, drained and rinsed 1 zucchini, chopped 1 cup
of spring peas 1 cup
of string beans, chopped 1/2
head of cauliflower, florets chopped 1
small piece pecorino romano cheese rind Sea salt and freshly ground pepper, to taste Grated pecorino romano cheese for serving 1 pat
of organic butter Filtered water
1
small head cauliflower Fat
of choice 1/2
head garlic split into cloves 1/2 tsp.
1 gallon beef stock 4 — 12 ounce packages brown rice pasta (Tinkyada is a good brand) 4 pounds ground beef (or a mixture
of ground beef and ground organ meats) 1 tablespoon salt 4 onions, finely chopped 6 — 8 carrots, peeled and sliced
small 3 — 4
heads of broccoli or
cauliflower Additional vegetables may be added or substituted, as desired Clarified butter or beef fat, if desired
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.