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Broccoli and Cauliflower Cream Soup

Broccoli and Cauliflower Cream Soup

Or smoothness in a soup bowl, if you want. And on top of the broccoli and cauliflower, we brought into the mixture one potato and some celery boiled everything in vegetable stock and didn’t forget to spice the whole thing. It’s vegan, it’s smooth, and it’s for you.

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Ingredients Needed for Broccoli and Cauliflower Cream Soup

2 tablespoons vegetable oil
2 shallots, quartered
3-4 garlic cloves, smashed
1 teaspoon ginger, grated
2 jalapenos, minced
1 broccoli head, broken into florets
1/2 cauliflower, broken into florets
2 celery stalks, chopped
4-6 cups vegetable stock
1 teaspoon lime zest
1 large potato, cubed
4 ounces baby spinach
salt
1/2 cup heavy cream
almonds, crushed (for serving)
chili flakes (for serving)
lime zest (for serving)

How to Make Broccoli and Cauliflower Cream Soup

  1. Heat the oil in a pot over low-medium heat and add the shallots and the garlic cloves. Cook and stir until tender.
  2. Stir in the ginger and 1 jalapeno.
  3. Add the broccoli, cauliflower, and celery. Stir them in and pour the stock over them. You want all the veggies to be submerged. Also, now you can add the remaining minced jalapeno.
  4. Finally, add the lime zest and potato, cover with the lid and boil for 20 minutes.
  5. Add the baby spinach and cook for 1 more minute.
  6. Mash everything using a vertical blender.
  7. Season with salt, pour the whipping cream, and stir in.
Hot Cauliflower Pasta

Hot Cauliflower Pasta

We’re not sure if, while cooking this delicious dish, we upgraded the pasta or the cauliflower. Anyway, it dawned on us that together they work wonders, especially when flavoring the oven-baking cauliflower with lemon juice, garlic, chili pepper, and olive oil.

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Ingredients Needed for Hot Cauliflower Pasta

1 cauliflower, broken into florets
5-6 garlic cloves, minced
2 tablespoons olive oil
2-3 teaspoons chili flakes
salt
pepper
4-5 teaspoons lemon juice
1 tablespoon parsley, chopped
1 cup water
10 ounces boiled pasta

How to Make Hot Cauliflower Pasta

  1. Add the cauliflower florets to a bowl, flavor with minced garlic (3-4 cloves), olive oil (1 tablespoon), chili flakes (1 teaspoon), salt, pepper, and lemon juice (2-3 teaspoons), then mix, using your hands.
  2. Line a baking tray with parchment paper and spread the flavored florets on it. At this stage, you can season with even more chili flakes, pepper, olive oil, or what have you, if you so desire.
  3. Bake for 25 minutes at 380ºF/190ºC.
  4. Mash the baked florets, using a fork and transfer them to a pan over low heat.
  5. Season with parsley and also add the remaining chili flakes, lemon juice, and minced garlic. Pour the water, cook and, occasionally stir until reduced.
  6. Add the pasta, stir them in, then serve seasoned with freshly chopped parsley, lemon juice, and/or olive oil.
Roasted Cabbage and Cauliflower

Roasted Cabbage and Cauliflower

Roasted veggies are sublime! Try using cabbage leaves filled with cauliflower florets and topped with cherry tomatoes, some greenies, and more cabbage, this time shredded. You’ll end up with the perfect crunchy and smoky vegan dish, or with a sublime side dish, for that matter. Don’t skip the spicing step.

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Ingredients Needed for Roasted Cabbage and Cauliflower

5 cabbage leaves (red and/or white)
10 cauliflower florets
pepper
1-2 teaspoons paprika
salt
parsley, chopped
coriander, chopped
1-2 ounces baby spinach
2 ounces red cabbage, shredded
2 ounces white cabbage, shredded
olive oil
2 spring onions, chopped
5 cherry tomatoes, quartered

How to Make Roasted Cabbage and Cauliflower

  1. Line a baking tray with parchment paper and place the cabbage leaves on it.
  2. Fill each one with cauliflower florets and season them with pepper, paprika, salt, chopped parsley, and chopped coriander.
  3. Top with baby spinach and shredded cabbage (red and white), sprinkle with olive oil, then bake for 20 minutes at 180ºC/360ºF.
  4. Remove from oven and keep topping with the spring onions and cherry tomatoes.
  5. Cover with aluminum foil and bake for 10 minutes more at 180ºC/360ºF.
Zander, Potato and Cauliflower Puree

Zander, Potato and Cauliflower Puree

Not just for the kids. Anyone can enjoy a puree’s creamy texture. It’s smooth for the kids, easy-to-digest for the seniors, and it’s a tasty velvety experience for all of us. In this case, you’ll need to mash together baked fish fillets, cooked cauliflower, and a boiled potato. A 40 minute-job, at most.

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Ingredients Needed for Zander, Potato and Cauliflower Puree

2 zander filets (3-ounce each)
water
1 cauliflower (florets)
1 potato, cooked

How to Make Zander, Potato and Cauliflower Puree

  1. Wrap each fillet in aluminum foil, place them into a baking dish, and bake for 20 minutes at 400ºF/200ºC.
  2. Fill a saucepan 1/3 with water over low heat, add the cauliflower florets, cover with the lid, and cook for 10-12 minutes.
  3. Transfer the cooked florets to a measuring cup. Keep adding the cooked potato and zander fillets and mash everything.
Cauliflower Patties

Cauliflower Patties

What if we started our next meal with a few light cauliflower patties? Or what if wanted to binge-watch while eating creamy cheesy bites with a red dip? And what if we wanted a nutritious mildly crunchy side for something? We’d cook these baked cauliflower patties!

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Ingredients Needed for Cauliflower Patties

1 cauliflower, broken into florets
hot water
7 ounces Cheddar cheese, grated
1 egg
chives
pepper
½ cup panko

How to Make Cauliflower Patties

  1. Add the cauliflower florets to a pot over medium heat, cover with hot water, then boil for 2 minutes.
  2. Add the Cheddar and egg to a blender. Season with chives and pepper, then puree.
  3. Strain the boiled cauliflower and discard the soup.
  4. Add the pureed cheese mixture and mash using a hand blender.
  5. Add the panko and mix more using a spatula.
  6. Line a baking tray with parchment paper, then start shaping patties and placing them onto the tray.
  7. Bake for 15-20 minutes at 360ºF/180ºC.
  8. Serve them with a red dip.
Cauliflower Pizza

Cauliflower Pizza

Don’t let the name mislead you. This isn’t a cauliflower-topped pizza. This pizza is all cauliflower and is gluten-free as it uses no dough at all! What’s more, we topped it with bell pepper, bacon (duh!), and two types of cheese.

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Ingredients Needed for Cauliflower Pizza

1 cauliflower
pepper
salt
1 teaspoon oregano
3 tablespoon parmesan, grated
1 egg
½ red bell pepper, diced
½ orange bell pepper, diced
3 ounces bacon, chopped
2 ounces olives, pitted and sliced
1 cup low moisture mozzarella, grated

How to Make Cauliflower Pizza

  1. Broke the cauliflower into florets and add them to the mixer.
  2. Season with salt, pepper, and oregano, then add 1 tablespoon of parmesan and the egg. Crush them.
  3. Line a baking tray with parchment paper.
  4. Transfer the cauliflower mixture on it and flatten it using your hands.
  5. Top with the diced bell pepper, the remaining parmesan, the bacon, olives, and mozzarella.
  6. Bake for 20 minutes at 420⁰F/215⁰C.
  7. Serve garnished with fresh parsley.
Beer Batter Cauliflower

Beer Batter Cauliflower

No wonder these beer batter deep-fried cauliflower florets can be consumed as hot snacks, as a vegan main course, or as side-dish. They are so delicious! If you’ll serve them with a beer or two, we won’t tell.

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Ingredients Needed for Beer Batter Cauliflower

1 cauliflower
salt
fresh rosemary
7 ounces flour
330 ml beer
pepper
1 egg
2 tablespoons sweet chili sauce
4 tablespoons vegetable oil

How to Make Beer Batter Cauliflower

  1. Fill a medium-sized pot halfway with water and heat it.
  2. Broke the cauliflower into florets and add it to the pot.
  3. Season with salt and fresh rosemary and cook for 5 minutes while occasionally stirring.
  4. Transfer the cooked cauliflower on a plate lined with paper towels.
  5. Add the flour to a bowl.
  6. Pour the beer over it, season with salt and pepper, add the egg, then mix until you have a batter.
  7. Fill a saucepan or pot with vegetable oil and heat it over medium-high heat.
  8. Dip the cauliflower florets into the beer batter, then deep-fry them for 1 minute or until they’re golden brown.
  9. Transfer them to a bowl, add the chili sauce and mix.
Cauliflower Biscuits with Bacon

Cauliflower Biscuits With Bacon

They may look like cookies, but these are incredibly tasty savory biscuits. We used almond flour so they’re gluten-free and the bacon, well the bacon makes them really special. You can make them hot and cheesy and you can flavor them with oregano, basil, and garlic. In fact, we urge you to do so.

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Ingredients Needed for Cauliflower Biscuits With Bacon

1 cauliflower, florets
1 tablespoon coconut oil
1 chili pepper, minced
3 ounces bacon, chopped
½ teaspoon oregano
½ teaspoon basil
salt
1 teaspoon garlic powder
2 eggs
½ cup almond flour
2 tablespoons low moisture mozzarella, grated
fresh parsley, chopped (for garnishing)

How to Make Cauliflower Biscuits With Bacon

  1. Add the cauliflower florets to the blender and crush them.
  2. Melt the coconut oil in a pan over low heat, add the cauliflower and stir in the chili pepper.
  3. Cook and stir for 1-2 minutes.
  4. Add the cauliflower, bacon, oregano, basil, garlic powder, eggs, almond flour, and mozzarella to a measuring glass. Season with salt and blend.
  5. Transfer the mixture to a piping bag and line the baking tray with parchment paper.
  6. Start shaping flat lumps with the mixture. We’ve ended up with 16 of them. Your number may vary.
  7. Bake for 35 minutes at 400⁰F/200⁰C.
  8. Serve them garnished with fresh parsley.
Cauliflower and Potato Tart

Cauliflower and Potato Tart

Although not as often heard of as the sweet-tart, the savory one can make for a wonderful scrumptious dish. Use baked shredded potatoes as a base and a buttery cauliflower leaf, sour cream, and egg mixture as filling. Top with cauliflower florets and two types of cheese, bake again and enjoy.

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Ingredients Needed for Cauliflower and Potato Tart

3 potatoes, shredded
salt
pepper
4 whisked eggs
4 tablespoons of sour cream
water
1 whole cauliflower
1 ounce butter
2 tablespoons of flour
½ cup milk
½ teaspoon nutmeg
½ cup low moisture mozzarella, grated
2 tablespoons of parmesan, grated

How to Make Cauliflower and Potato Tart

  1. Add the potatoes, 2 whisked eggs, and 2 tablespoons of sour cream to a bowl. Season with salt and pepper and mix until even.
  2. Transfer the mixture to a 9-inch diameter baking dish or tart pan and evenly spread it. Bake for 15 minutes at 360⁰F/180⁰C.
  3. Fill a cooking pot halfway with water, salt it and heat it. Add the cauliflower florets and boil for 20 minutes. Set aside.
  4. Fill a cooking pot halfway with water, salt it and heat it. Add the cauliflower leaves and boil for 10 minutes.
  5. Transfer them on the work surface and chop them. Set aside.
  6. Melt the butter in a pan over low heat, add the flour and mix. Gradually add the milk while continuing to mix.
  7. Season with nutmeg, salt, and pepper. Stir in.
  8. Add the cauliflower leaves and stir them in.
  9. Quickly mix together the remaining whisked eggs and sour cream in a small bowl, then pour into the pan. Cook and stir for 30 seconds.
  10. Add this mixture on top of the cooked potato base and evenly spread it. Top with cooked cauliflower, parmesan and mozzarella then bake for 40 minutes at 360⁰F/180⁰C.
Roasted Cauliflower

Roasted Cauliflower

Cauliflower is special! So soft and moist. Not to mention healthy and easy to cook. Let’s crank up the flavor on this one by cooking it covered, first in salted olive oil, then with a lemony mixture of miso, tahini, and maple syrup.

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Ingredients Needed for Roasted Cauliflower

1 cauliflower
3 tablespoons of olive oil
salt
water
1 teaspoon miso paste
2 tablespoons of tahini
1 tablespoon maple syrup
1 tablespoon lemon juice

How to Make Roasted Cauliflower

  1. Place the cauliflower on the work surface and cut off its leaves. Drizzle it with olive oil, salt it generously, then coat it using your hands.
  2. Transfer it to a medium pot over low-medium heat, cover with water, and boil for 12 minutes.
  3. Add the miso paste, tahini, 2 tablespoons of water, the maple syrup, and lemon juice to a bowl. Mix until even.
  4. Transfer the cooked cauliflower to a roomy baking dish and coat it with this mixture. Bake for 10 minutes at 175⁰C.
Cauliflower and Pastrami Scrambled Eggs

Cauliflower and Pastrami Scrambled Eggs

Start your day Keto-style with these scrambled eggs made with creamy cauliflower and salty smoky pastrami. Enjoy a fluffy breakfast that has it all. This should be enough for 4, but if you’re really into pastrami, there is nothing set in stone. Right?

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Ingredients Needed for Cauliflower and Pastrami Scrambled Eggs

1 pound cauliflower
1 tablespoon extra virgin olive oil
1 onion, chopped
3 garlic cloves, crushed
4 eggs
0.5 medium green bell pepper, diced
3 ounces of pastrami, chopped
1 teaspoon cajun seasoning

How to Make Cauliflower and Pastrami Scrambled Eggs

  1. Fill a bigger pot halfway with water and heat it, then add the cauliflower florets. Boil for 5 minutes. Set aside.
  2. Transfer the boiled cauliflower florets on the work surface on paper towels and gently pat them. Chop them using a knife.
  3. Heat the olive oil in a skillet over low heat and add the onion. Cook and stir until tender. Add the garlic and stir it in.
  4. Shortly whisk the eggs in a bowl, then pour them into the skillet. Add the bell pepper, pastrami, and cooked cauliflower. Season with Cajun seasoning. Cook and stir for 3 minutes.
Cheesy Cauliflower Mash

Cheesy Cauliflower Mash

What to do when you’re on a low-carb diet, say Keto, and you want to find a replacement for the mashed potatoes? We think that a cauliflower mash will do the trick. Use ghee and organic cheese and spike it a bit with shallot, lemon, and herbs. Well, what do you think?

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Ingredients Needed for Cheesy Cauliflower Mash

9 ounces of cauliflower
1 shallot, minced
2 tablespoons of ghee
⅓ cup organic mascarpone
1 teaspoon lemon zest
1 teaspoon fresh herbs
1 teaspoon lemon juice
2 tablespoons of organic parmesan, grated

How to Make Cheesy Cauliflower Mash

  1. Add the cauliflower florets to the mixer bowl and crush them.
  2. Transfer to a bowl, add the shallot and ghee, then mix using a spatula.
  3. Microwave for 5 minutes. Remove from oven and add the mascarpone. Mix more until even.
  4. Microwave for 1 minute. Remove from oven and add the lemon zest, herbs, lemon juice, and parmesan.
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