Sentences with phrase «until cauliflower»

I cooked a pot of curried cauliflower soup (1 chopped onion, sautéed, 2 tsps Ayam curry powder, 1/2 cauliflower, 1 litre chicken stock... Simmer until cauliflower tender.

Simmer with lid on stockpot until cauliflower is soft.

Add cauliflower, olives, chickpeas, preserved lemon, and currants and simmer, stirring occasionally, until cauliflower is just tender, about 10 minutes more.

Roast cauliflower, tossing occasionally, until cauliflower is cooked through and edges are golden, about 45 minutes.

And you let that thing run until the cauliflower is smooth.

Add Cauliflower to food processor and pulse until cauliflower has a rice consistency - set aside

Add the cauliflower, and cook for 5 to 7 minutes, or until cauliflower is cooked to desired texture.

Add chicken broth, bring to a boil, then turn down to a simmer and cook covered, until cauliflower, apples and pears are are tender.

Cover and cook 10 minutes until cauliflower is tender.

Process in a food processor, in two batches, until the cauliflower looks like fine rice.

Cover and steam over medium heat, stirring occasionally, until the cauliflower is very soft, 8 to 10 minutes.

Place the florets in the food processor bowl and pulse until the cauliflower looks like rice.

Add the cauliflower (in batches if necessary) to your food processor and pulse, until cauliflower resembles a rice - like texture.

Cook 3 to 4 minutes, stirring well, until the cauliflower and the onion start to brown.

Add the cauliflower, tomatoes, cumin and salt; continue cooking, stirring, until the cauliflower is soft, 4 to 5 minutes more.

The casserole is baked in the oven until the cauliflower rice is tender and the top because nice and crunchy.

Cover and cook for about 5 to 7 minutes until the cauliflower is soft enough to pierce with a fork.

Puree until cauliflower is completely smooth.

Reduce the heat to a simmer and cook until the cauliflower is very tender, about 30 minutes.

Reduce the heat to medium and simmer for about 30 minutes, until the cauliflower is completely tender.

Sprinkle the cornstarch across and keep mixing until the cauliflower florets are nicely coated.

Process until the cauliflower is «riced» and add to a bowl, set aside.

Roast until cauliflower is browned and tender, for about 25 minutes.

Remove the foil and continue baking another 20 - 30 minutes until the cauliflower is tender and the top of the gratin is bubbly and lightly browned.

Stir until cauliflower is evenly coated with the turmeric goodness

Bake for 25 minutes, flipping halfway through, until the cauliflower is golden brown and crispy.

Pan fry on medium high for about 20 mins, stirring occasionally, and until cauliflower start to get tender.

Bring to a boil, lower heat, cover and cook until the cauliflower is really soft and tender, about 5 - 7 minutes.

Bake for another 10 - 15 minutes until cauliflower is browned and crispy.

Season to taste with salt and black pepper and mix well until the cauliflower is coated in the oil and spices.

Cover and cook until the cauliflower is completely tender, 10 to 15 minutes.

Cover, bring to a boil and simmer until cauliflower is fork tender.

Place the cauliflower into the bag and shake until the cauliflower is coated.

Put the cauliflower onto a cookie sheet and bake for about 15 - 18 minutes or until the cauliflower is cooked to desired liking.

Cover and bring to a boil, then lower heat and simmer until cauliflower is fork tender.

If you are using a food processor, just pulse a few times until the cauliflower looks like rice.Repeat in small batches until the whole head is riced.

(Optional) Bulk up dish without adding calories by adding chopped cauliflower, then continue to cook until cauliflower is at preferred level of mushiness.

Replace in the oven and roast for another 10 - 15 minutes, until the cauliflower is golden and the pumpkin seeds are toasted.

Place the florets in the food processor bowl and pulse until the cauliflower looks like rice, about 10 to 15 pulses.

Reduce to a simmer, cover, and simmer until cauliflower is tender (but not mushy!)

Add the cauliflower rice, salt and pepper and sauté for 3 minutes, until the cauliflower is beginning to soften.

Place steamed cauliflower in a food processor and pulse a few times until the cauliflower is about the size of rice OR finely chop the florets until the size of rice.

Process until the cauliflower is in rice sized pieces.

Add the cauliflower rice and sea salt and cook, stirring frequently, until cauliflower is tender, about 3 to 5 minutes.

Place back in the oven for another 5 - 10 minutes until the cauliflower is slightly browned on all sides.

Place the stock, roasted cauliflower, yams, garlic, and onion into your slow cooker and cook on high for 1 hour until cauliflower and yams are completely soft.

Pop the cauliflower florets in a food processor and pulse until your cauliflower resembles rice.

Cook for about 15 minutes, until the cauliflower has softened and chicken has cooked through.

Return to oven and roast, uncovered, until cauliflower is tender and cooked through (a sharp knife inserted into cauliflower should enter easily) and golden on the outside, 45 to 60 minutes longer.

Reduce the heat to medium and simmer, uncovered, for about 20 minutes, until the cauliflower is just tender.