A suite of gelatin silver prints makes
use of cauliflower heads, sumptuously presented on silver salvers.
Your sauce sounds really good too — great
use of cauliflower!
This is totally my kind of recipe, I love that this is a new version of making
use of cauliflower ~ DELISH!!
I was so intrigued by
the use of cauliflower in the frosting recipe that I had to try it.
I love
the use of cauliflower and walnuts for the «meat» - genius!
I got recommended to your your website through your vegan choco buttercream frosting, and
the use of cauliflower is ingenious, i cant wait to try!
I've been seeing so many interesting
uses of cauliflower lately — from rice to pizza crust.
Not exact matches
Consumers are buying prepackaged bags
of riced
cauliflower and
using it as a base to their favorite dishes.
On a busy night, they must have gone through troughs
of this simple, satisfying, best - way - I - know - to -
use - up - fresh -
cauliflower starter.If you have some sweet, imported (it comes in those pretty red and white tins) Szeged Hungarian paprika on hand, that would be the perfect touch.
We like to make clever
use of whole foods to reinvent classics — our fudgy brownies are made from black beans, spaghetti from courgette (Courgetti) and we have pizza bases made from either
cauliflower or chickpeas.
I adapted it and instead
of chickpeas and aubergine
used cauliflower, peas, and mushrooms and it was delicious.
Lower starch vegetables like
cauliflower replace the mash on our shepherd's pie and we
use more nutrient - dense foods like butter and ground almonds (instead
of refined flours and vegetable oil) in our cakes and cookies.
Hungry men to feed lol — I
used an extra large
cauliflower and maybe didn't remove all
of the water.
Paprika Restaurant Cream
of Cauliflower Soup A quaint little Hungarian restaurant called the Paprika,
used to serve a soup as their specialty.
I know to lots
of you the idea
of using cauliflower as the base for a pizza might sound totally strange, but trust me it really makes the most delicious crust and you just have to try it!
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).
We
used the
cauliflower and collard greens (instead
of chard) from our CSA, and
used homemade butternut squash gnocchi.
Roughly 1/2 cup each
of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem -
Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if
using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block
of firm tofu chopped Left over grains (optional)
I
used 75g pasta per portion as well as a good heap
of roasted
cauliflower and some chard that I boiled in with the pasta and there was just the right amount
of sauce.
I just
used some leftovers
of my Basic Roasted
Cauliflower.
Ever since I found out just how absolutely fabulous roasted
cauliflower is I have been thinking
of different ways I can
use it in recipes.
I'm sure you could just
use steamed
cauliflower, but the caramelized, earthy flavor from the roasty toasty bits just tastes so fabulous with the rich flavor
of the Brie.
The very next day I made the same
cauliflower broth but
used diced potatoes and shitakes for a no - clam chowder
of sorts, also awesome.
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
use buffalo sauce all the time but 3/4
of a cup for just a half a head
of cauliflower plus a tsp
of chili powder was way to much for me.
I
used riced rutabaga, as the FODMAPs in
cauliflower are still quite bothersome to my gut, which is why I also replace the typical diced onions and garlic for a bit
of green onion.
For those
of you that are avoiding grains, put an easy peasy paleo spin on the recipe by
using grated
cauliflower «rice» — it's healthy and delicious!
So I was very interested when I read online that
cauliflower can be
used in place
of some or all
of the potatoes.
For those who simply want pasta and will kill anyone who gets in their way, feel free to
use 8 ounces
of elbow macaroni, cooked until al dente, in place
of the
cauliflower.»
To amp this healthy meal up further you have all the nutrients
of the veggies, the wonderful healthy fats from the coconut milk, and it's super low - carb with the addition
of cauliflower rice instead
of the typical white rice
used in a curry dish.
If you want to replace all
of the potatoes in this recipe with
cauliflower, just
use two heads.
Two one - pound bags
of florets replace each head
of cauliflower you're
using in the recipe.
This light salad is also vegan by
using roasted
cauliflower in place
of the typical chicken.
I
used just the base (
cauliflower, zucchini, chicken broth, coconut milk, lemon juice, and ghee) and made it into cream
of chicken soup.
3 - 4 cups
of mixed seasonal veggies
of your choice (I
use any combination
of the following:
cauliflower, broccoli, eggplant, red capsicum, snow peas, zucchini, carrot, broccolini, corn, bok choy...)
This Bacon Burger Mac - N - Cheese is a fake out mac - n - cheese
using cauliflower instead
of pasta for a creamy, satisfying, but perfect low carb alternative to a comforting classic recipe!
I'd
used the idea
of «ricing»
cauliflower before and I'd seen it
used in a risotto (brilliant but I have yet to try it!)
One serving has 40 percent
of your daily dose
of vitamin C. Whether you
use white
cauliflower or you choose to
use green, purple or orange, you've got a good thing with this veggie!
I
used sticky rice and added an entire bag
of sauteed
cauliflower rice to the coconut sticky rice and my boyfriend didn't even notice.
I
used the
cauliflower rice topped with a topside steak which was basted in wholegrain mustard, dash
of chillie, 1 tsp brown sugar, cracked pepper / salt, with 1 tsp
of Herb and Garlic Seasoning with Olive Oil to combine.
I
use cauliflower in place
of potatoes and rice and when cooked right, you can't even tell there is a substitute!
1 cup
of steamed
cauliflower + broccoli 1/2 cup grated cheddar 1 large egg 1 tsp rosemary 1 tsp thyme 1/4 cup pea protein powder (I also
used ours!)
Using a brush or spoon, apply the marinate on the
cauliflower, making sure some
of it goes inside the cracks.
Cauliflower is one
of those magical unicorn type veggies as it can be
used for a myriad
of recipes.
FANTASTIC idea: I should have waited to
use my last head
of cauliflower but I will most definitely be trying this when I do buy some more!
Every week, I stock my fridge with broccoli and
cauliflower, and toward the end
of the week, if I haven't
used it all up, I make this refreshing salad to go with lunch or dinner.
If you have asparagus or
cauliflower in your fridge at the time
of baking this wonder dish, you could
use them too.
Cauliflower tends to be the rice alternative
of choice for many people, but it has never been something that was easy for me to digest and Baby Sweet Potato seems to react negatively when I eat it so instead I decided to
use white sweet potato and rutabaga.
Use it as a dip or in a Buddha bowl if you run out
of the chipotle roasted
cauliflower tacos before the sauce.
Add 1 cup
of veggie broth (I
use the vegetable broth that I
used from steaming the
cauliflower and potato)