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Raspberry Sauce Beef with Mashed Potatoes

Raspberry Sauce Beef With Mashed Potatoes

Beef is always welcomed if you’re thinking to impress your partner with a special dish for Valentine’s Day! To make it special serve it with a sweet and sour raspberry sauce on top. For the side, prepare a simple, but delicious, potato and cauliflower mash. We guarantee this combo is a success!

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Ingredients Needed for Raspberry Sauce Beef With Mashed Potatoes

1 teaspoon pink himalayan salt
3 large potatoes, cubed
¼ cauliflower head
2 tablespoons of butter
¼ cup milk
1 teaspoon lime zest
pepper
14 ounces of beef tenderloin, cut into 3 pieces
2 tablespoons of olive oil
more pink himalayan salt
3 fresh thyme sprigs

For the raspberry sauce:

5 ounces of raspberries
2 star anise
2 tablespoons of beef stock
2 tablespoons of red wine
1 tablespoon honey
1 tablespoon butter

How to Make Raspberry Sauce Beef With Mashed Potatoes

  1. Fill a cooking pot halfway with water and bring it to a boil.
  2. Add the salt, potatoes, and cauliflower. Cook them until fork tender.
  3. Put the potatoes and cauliflower into a bowl and mash them. Add the butter, milk and lemon zest. Season with Himalayan salt and some pepper. Mix them. Set aside.
  4. Pour 1 tablespoon olive oil over the beef tenderloin chunks, salt and pepper them.
  5. Heat the other tablespoon olive oil in a skillet over medium-high heat. Add the beef tenderloin chunks and sear them on each side for 1 minute. Remove from heat.
  6. Add the fresh thyme sprigs and bake the beef tenderloin for 7 minutes at 380⁰F/190⁰C. Set aside.
  7. For the raspberry sauce:
    Strain the raspberries into a small cooking pot using a strainer and a spatula. Remove the pulp.
  8. Start cooking the raspberry sauce over low heat and, while stirring, add the star anises. Add the beef stock, red wine, honey, some Himalayan salt, and pepper.
  9. As the raspberry sauce starts to boil, add the butter. Cook and stir until it melts.
  10. Serve the beef tenderloin with raspberry sauce on top and alongside the potato-cauliflower mash.

Veggie-Filled Roasted Tomatoes

These roasted tomatoes are terrific on their own, but wait till you try them filled with shredded zucchini and cauliflower. They’re great for a light vegetarian dinner, and the topped shredded mozzarella almost brings them to perfection. Try them and you won’t regret!

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Ingredients Needed for Veggie-Filled Roasted Tomatoes

1 zucchini, shredded
⅓ cauliflower head, shredded
1 tablespoon vegetable oil
pepper
salt
½ teaspoon paprika powder
4 tomatoes
½ cup mozzarella, shredded
yogurt
parsley

How to Make Veggie-Filled Roasted Tomatoes

  1. Preheat the oven to 350°F/175°C.
  2. Heat the vegetable oil in a skillet over medium heat.
  3. Add the zucchini, cauliflower, and cook them for 1-2 minutes. Season with salt, pepper, and paprika powder.
  4. Slice off the top of the tomatoes and remove their inside so you can make room for the filling.
  5. Lay the tomatoes in a glass baking dish, and fill them with the veggie mix.
  6. Top them with shredded mozzarella.
  7. Bake them for the next 30 minutes.
  8. You can serve them with yogurt and parsley for a fresher taste.

Gluten-Free Pepperoni Pizza

You don’t need to have celiac disease to try a gluten-free diet. Some people avoid grains for other reasons. If you are one of them, try to make this gluten-free pepperoni pizza, with a nice cauliflower crust. Even if you are a gluten-phile, you can try it just for fun and a new culinary experience!

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Ingredients Needed for Gluten-Free Pepperoni Pizza

10 ounces of cauliflower, florets, boiled
2 eggs
1 garlic clove
salt
pepper
1 cup low moisture mozzarella, shredded
⅓ cup parmesan, grated
2 tablespoons of tomato sauce
7 pepperoni slices

How to Make Gluten-Free Pepperoni Pizza

  1. Preheat the oven to 430 degrees F/220 degrees C.
  2. Add the cauliflower florets in your food processor and pulse for a few seconds, until you make small crumbs.
  3. Add the eggs, garlic, salt, pepper, half of the mozzarella, and parmesan. Pulse to combine all the ingredients into a dough.
  4. Line a baking tray with parchment paper.
  5. Transfer the cauliflower dough to it, then shape in like a round pizza crust.
  6. Bake it for 20 minutes.
  7. Remove the tray from the oven and let the crust cool.
  8. Set the oven to 400 degrees F/200 degrees C.
  9. Spread the tomato sauce on the crust.
  10. Add the remaining mozzarella and the pepperoni slices.
  11. Bake for 10 minutes.

Mushroom Veggie Cream Soup

Sometimes your stomach needs something comforting and fuss free. So we think it’s time for a soup! A cream soup! If you like mushrooms, make this aromatic cream soup, with mushrooms and cauliflower. It’s soft and tasty!

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Ingredients Needed for Mushroom Veggie Cream Soup

2 potatoes
2 mushrooms
2 cauliflowers floret
1 white onion
¼ cup heavy cream

How to Make Mushroom Veggie Cream Soup

  1. Chop the potatoes, the mushrooms, and the cauliflower.
  2. Boil the potatoes, the mushrooms, the cauliflower, and the whole onion in hot water for 15-20 minutes.
  3. Put the vegetables and the heavy cream in a food processor. Season them with salt and pepper.
  4. Blend them to make a soup.
  5. Enjoy!

Chicken Casserole With Mascarpone Sauce

With all these delicious flavors involved, everyone will fight to get a chance to taste this chicken casserole. It has asparagus, cauliflower, shredded cheese, and a delicious mascarpone sauce, that will stir the curiosity of just about anyone!

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Ingredients Needed for Chicken Casserole With Mascarpone Sauce

½ cauliflower head
9 ounces of chicken breast
salt
pepper
5 asparaguses spears
1 tablespoon vegetable oil
¼ cup mascarpone
1 egg
¼ cup parmesan, shredded
½ cup mozzarella, shredded
1 teaspoon paprika powder
peanut

How to Make Chicken Casserole With Mascarpone Sauce

  1. Place the chicken breast on your working surface and season it with salt and pepper.
  2. Heat the vegetable oil in a skillet over medium heat and add the chicken.
  3. Cook it for 6-7 minutes per side.
  4. For the veggies, heat a saucepan over medium heat, add water in it, and bring it to a boil. Add a pinch of salt in the water. Add the cauliflower and asparagus. Simmer them for 3-4 minutes.
  5. Preheat the oven to 350°F/175°C.
  6. For the sauce, add the mascarpone in a small bowl. Add the egg and incorporate it into the mascarpone. Add 1 tablespoon of parmesan.
  7. Place the chicken in a baking tray, and top it with 1 tablespoon of sauce. Add the veggies. Top them with the remaining parmesan, mozzarella, and sauce.
  8. Slide the tray into the oven for the next 20 minutes!
  9. Serve it with a few roasted peanuts on top!
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