Search results for: cauliflower

Here are the search results for your query. Please use our advanced search page for more specific results.

Cauliflower and Spinach Crustless Quiche

Cauliflower and Spinach Crustless Quiche

Welcome to the hearty and nutritious crustless veggie quiche! Starring: eggs, cauliflower, and spinach. In other words, a delicious vegetarian egg pie, which from the vegetarian point of view has it all. If you don’t believe us, just give it a try. It won’t take much.

Cauliflower and Spinach Crustless Quiche Read More »

Ingredients Needed for Cauliflower and Spinach Crustless Quiche

1 teaspoon olive oil
1 medium onion, minced
1 medium red bell pepper, minced
7 ounces cauliflower florets, broken into smaller pieces
salt
pepper
1 cup spinach
3 eggs
2 egg whites
½ cup skim milk

How to Make Cauliflower and Spinach Crustless Quiche

  1. Heat the olive oil in a saucepan over low heat. Add the onion and bell pepper. Cook and stir until tender.
  2. Add the cauliflower florets and stir them in. Season with salt and pepper. Stir in.
  3. Add the spinach, cover with the lid and cook for 8 minutes. Stir in and remove from heat.
  4. Add the eggs, egg whites, and skim milk to a bowl. Beat them until smooth using a hand mixer.
  5. Transfer the cooked veggies to an ovenproof bowl. Pour the beaten egg mixture on top. Bake for 20 minutes at 360⁰F/180⁰C.
Cauliflower Mash with Lemony Shrimp

Cauliflower Mash With Lemony Shrimp

Sautéed shrimp served over a creamy and smooth side. Hmm, yummy! And you can pair the lemony shrimp with diced bell pepper and flavor it with parsley. Lemon and parsley just brighten everything. Serve over buttery mashed cauliflower with ricotta and enjoy.

Cauliflower Mash With Lemony Shrimp Read More »

Ingredients Needed for Cauliflower Mash With Lemony Shrimp

salt
1 ½ pounds of cauliflower florets
2 garlic cloves, crushed
1 ounce butter
¼ cup ricotta
pepper
1 teaspoon olive oil
1 pound shrimp
½ medium red bell pepper, diced
1 teaspoon lemon zest
2 teaspoons of lemon juice
½ cup fresh parsley, chopped

How to Make Cauliflower Mash With Lemony Shrimp

  1. Fill a medium cooking pot 2/3 with water, salt it and heat it over low heat. Add the cauliflower and simmer for 8-10 minutes.
  2. Strain the cauliflower and transfer it to a bowl. Add the garlic and mash using a hand blender.
  3. Add the butter and ricotta, season with salt and pepper and mix until even using a spoon. Set aside.
  4. Heat the olive oil in a skillet over high heat and add the shrimp. Season with salt and pepper and stir in.
  5. Add the red bell pepper and stir it in. Do the same for the lemon zest, lemon juice, and parsley. The shrimp should be cooked by now, so remove from heat. Serve over cauliflower mash.
Spicy Cauliflower and Green Bean Soup

Spicy Cauliflower and Green Bean Soup

Meet a warming cauliflower soup that is both creamy and spicy. A nutritious vegetarian dish filled with green beans, carrots, and almond milk. Heavily spice the cauliflower with cumin, curry, and paprika before roasting and blending it. Make things even hotter with chili flakes. Is this warming enough?

Spicy Cauliflower and Green Bean Soup Read More »

Ingredients Needed for Spicy Cauliflower and Green Bean Soup

1 cauliflower
½ teaspoon cumin powder
1 teaspoon garlic powder
1 teaspoon curry powder
½ teaspoon paprika
1 tablespoon olive oil
1 tablespoon vegetable oil
1 medium red onion, minced
2 garlic cloves, crushed
1 cup frozen green beans, thawed
2 medium carrots, diced
4 cups of vegetable stock
pepper
1 teaspoon chili flakes
1 cup almond milk
salt

How to Make Spicy Cauliflower and Green Bean Soup

  1. Add the cauliflower to a bowl. Season with the cumin, garlic, curry, and paprika. Mix using your hands until the cauliflower is entirely coated in spices.
  2. Line a baking tray with parchment paper and transfer the cauliflower on it. Drizzle with olive oil, then roast for 15 minutes at 400⁰F/200⁰C.
  3. Transfer to a blender and blend them. Set aside.
  4. Heat the vegetable oil in a cooking pot over low heat. Add the red onion and garlic. Stir in.
  5. Add the green beans and carrots. Cook and stir for 30 seconds.
  6. Add the blended cauliflower and vegetable stock, season with pepper and chili flakes, and add the almond milk. Stir them in.
  7. Season with salt and simmer for 10-12 minutes.
Spicy Cashew and Cauliflower Puree

Spicy Cashew and Cauliflower Puree

The distinction between puree and thick soup is not always a clear one. But regardless, this cashew and cauliflower dish is so soft and creamy, that it doesn’t quite matter. Also, soft doesn’t exclude spicy so, be generous with the turmeric, cumin, and smoked paprika. Enjoy a warming and flavorful experience.

Spicy Cashew and Cauliflower Puree Read More »

Ingredients Needed for Spicy Cashew and Cauliflower Puree

2 tablespoons of olive oil
1 medium onion, diced
½ cup cashews
1 cauliflower
1 ½ tablespoons of turmeric
4 cups of water
salt
pepper
½ cup canned chickpeas
1 teaspoon cumin powder
1 teaspoon smoked paprika

How to Make Spicy Cashew and Cauliflower Puree

  1. Heat 1.5 tablespoons of olive oil in a pot over low heat and add the onion. Cook and stir until tender.
  2. Add the cashews. Cook and stir for 1 minute. Add the cauliflower florets and 1 tablespoon of turmeric and stir them in.
  3. Pour the water in and simmer for 20 minutes. Remove from heat.
  4. Season with salt and pepper, then puree the mixture using a hand blender. Set aside.
  5. Heat the remaining olive oil in a skillet over low heat. Add the chickpeas and season with cumin powder, the remaining turmeric, and the smoked paprika.
  6. Sautee the chickpeas until they start browning. Serve them over the cauliflower puree.
Cauliflower and Broccoli Fritters

Cauliflower and Broccoli Fritters

If you decide to have a meatless day or you don’t want to eat gluten anymore, make these cauliflower and broccoli fritters, which have halloumi cheese inside. Eat them as a snack or as a main dish, with a salad.

Cauliflower and Broccoli Fritters Read More »

Ingredients Needed for Cauliflower and Broccoli Fritters

1 cup shredded cauliflower
1 cup shredded broccoli
½ cup shredded halloumi cheese
2 eggs
1 tablespoon coconut flour
salt
pepper
2 tablespoons of coconut oil

How to Make Cauliflower and Broccoli Fritters

  1. Add the cauliflower, broccoli, halloumi cheese, and eggs to a bowl. Season with salt and pepper, then stir to combine all the ingredients.
  2. Melt the coconut oil in a skillet.
  3. Shape small fritters and fry them in coconut oil for 4 minutes on each side.
  4. Remove them on paper towels, to absorb the excess fat.
Anchovy and Cauliflower Salad

Anchovy and Cauliflower Salad

Being low-cal, low-carb, and low-fat this salad really is health on a plate (or in a bowl if you like). Furthermore, it is very suitable as a side-dish. So, bring together and enjoy the creamy cooked cauliflower, the slightly crunchy and sweet bell pepper, salty and just delicately bitter olives, and pleasantly fishy anchovies.

Anchovy and Cauliflower Salad Read More »

Ingredients Needed for Anchovy and Cauliflower Salad

salt
8 ounces of cauliflower
1 tablespoon black olives, pitted and sliced
2 tablespoons of fresh parsley, chopped
1 medium red bell pepper, julienned
2 teaspoons of capers
1 tablespoon green olives stuffed with pimento, sliced
1 ounce anchovies
2 ounces of marinated artichoke heart, chopped
1 teaspoon fresh basil, chopped
pepper
2 teaspoons of vegetable oil

How to Make Anchovy and Cauliflower Salad

  1. Fill a medium cooking pot halfway with water and bring it to a boil. Add salt and the cauliflower florets and cook until fork-tender.
  2. Transfer the cooked cauliflower to a bowl. Add the black olives, fresh parsley, red bell pepper, capers, green olives, anchovies, marinated artichoke, and fresh basil.
  3. Season with salt and pepper, drizzle with vegetable oil and mix until even.
Potato, Cauliflower and Celery Cream Soup

Potato, Cauliflower and Celery Cream Soup

Would you like a smooth, warming and healthy bowl of cream soup? It has vegetable goodies in it: celery root, potato, and cauliflower. And they are cooked and blended to perfection. We’ve chosen to flavor it with cumin, lemon zest, and bay leaves. And it turned out to be delicious!

Potato, Cauliflower and Celery Cream Soup Read More »

Ingredients Needed for Potato, Cauliflower and Celery Cream Soup

1 teaspoon vegetable oil
1 medium onion, diced
½ small celery root, diced
1 large potato, cubed
½ cauliflower
1 teaspoon cumin seeds
salt
pepper
1 teaspoon lemon zest
3 cups of chicken stock
3 bay leaves
⅓ cup fresh parsley, chopped
2 tablespoons of croutons for serving
more lemon zest for garnishing

How to Make Potato, Cauliflower and Celery Cream Soup

  1. Heat the vegetable oil in a saucepan over low heat and add the onion and celery root. Cook and stir until onion is tender.
  2. Add the potato and stir for up to 1 minute. Add the cauliflower and chicken stock, season with cumin seeds, lemon zest, salt, and pepper. Stir for 30 seconds.
  3. Add the bay leaves, then cover with the lid and simmer for 20 minutes.
  4. Remove the bay leaves, add the fresh parsley, and stir it in. Again, cover with the lid and simmer for 15 minutes.
  5. Transfer to the blender and blend until smooth. Serve with croutons and, optionally, garnish with lemon zest.
Turmeric Rice with Cauliflower

Turmeric Rice With Cauliflower

You only need 25 minutes to prepare this Indian dish. You practically, need to first cook the rice with turmeric, then toss it in a skillet together with cauliflower and bell pepper. It is spicy and savory, not to mention healthy.

Turmeric Rice With Cauliflower Read More »

Ingredients Needed for Turmeric Rice With Cauliflower


For the rice:

1 cup rice
2 cups of water
salt
2 teaspoons of turmeric
1 teaspoon cloves

For the final dish:

1 teaspoon coconut oil
1 onion, diced
1 green bell pepper, diced
10 ounces of cauliflower
salt
1 tablespoon coriander

How to Make Turmeric Rice With Cauliflower

  1. For the rice:

    Add the rice, water, turmeric, and cloves to a cooking pot over medium heat. Season with salt. Cook and stir for up to 10 minutes or until the rice is cooked.

  2. For the final dish:

    Melt the coconut oil in a skillet over low heat. Add the onion and cook it until soft. Add the green bell pepper, and stir for 1-2 minutes.

  3. Add the cauliflower, season with salt, and mix more. Add the cooked rice and coriander, stir a few times, and remove from heat.
ork Chops with Spinach and Cauliflower Salad

Pork Chops With Spinach and Cauliflower Salad

If you’ve gotten yourself in a bit of a lunch routine and don’t know what new combos to try, then let’s get you out of it! Try this complete dish of pork chops with spinach and roasted cauliflower, and you’re all set!

Pork Chops With Spinach and Cauliflower Salad Read More »

Ingredients Needed for Pork Chops With Spinach and Cauliflower Salad

½ cauliflower head
olive oil
½ teaspoon chili flakes
sea salt
pepper
2 tablespoons of raisins
3 pork chops
3 ounces of baby spinach

How to Make Pork Chops With Spinach and Cauliflower Salad

  1. Preheat the oven to 400˚F/200˚C.
  2. Break the cauliflower into florets and add it to a bowl.
  3. Add 1 tablespoon of olive oil, chili flakes, sea salt, and pepper. Stir to coat the cauliflower with all the flavors.
  4. Add the cauliflower to a baking dish. Move to the oven and roast for 30 minutes.
  5. Meanwhile, heat about 3 tablespoons of olive oil into a skillet and lay the pork chops in it. Cook them for 4-5 minutes on each side. When ready, let the meat rest for about 3 minutes.
  6. Add 1 tablespoon of olive oil in another skillet and place it on medium heat. Add the baby spinach. Season with salt and pepper and cook until the spinach wilts.
  7. When the cauliflower is ready, add it to a bowl. Also, add the raisins. Stir to mix them, then set aside.
  8. Serve the pork chops with spinach and roasted cauliflower salad.
Fried Egg on Avocado Cauliflower Toast

Fried Egg on Avocado Cauliflower Toast

This fried egg on avocado cauliflower toast is gluten-free, dairy-free, and meatless. And that means you can eat it without worrying about your dietary restrictions. So enjoy this breakfast that boosts your energy up for the day!

Fried Egg on Avocado Cauliflower Toast Read More »

Ingredients Needed for Fried Egg on Avocado Cauliflower Toast

¼ cauliflower head
2 eggs
sea salt
pepper
olive oil
1 avocado
½ lime

How to Make Fried Egg on Avocado Cauliflower Toast

  1. Grate the cauliflower and add it to a bowl. Add 1 egg, and season with sea salt and pepper. Stir until you make a soft paste.
  2. Heat a tablespoon of olive oil into a skillet. Add the cauliflower mix in a stainless steel cooking ring (2-4 inches/ 5-10 cm diameter). Cook it until golden brown on the first side, for about 5 minutes, then remove the cooking ring and flip it. Cook it on the second side for 3 more minutes. Set it on a plate.
  3. Peel the avocado. Season it with salt and pepper, then squeeze lime juice. Mash the avocado pulp and then spread it on the cauliflower patty.
  4. Heat 1 tablespoon of olive oil in a skillet on medium heat and fry the second egg. Place the fried egg on the top of the cauliflower patty. Sprinkle chili flakes.

Cauliflower and Spinach Dip

Looking for the healthiest sauce to serve your salty snacks? We’ve made one for you, using spinach and cauliflower as the main ingredients. It is flavored with garlic, lemon, olive oil, and tahini, so it is filled with Mediterranean flavor. Works great with just about any snack you can think of.

Cauliflower and Spinach Dip Read More »

Ingredients Needed for Cauliflower and Spinach Dip

4 ounces of cauliflower
2 ounces of baby spinach
2 garlic cloves
1 tablespoon lemon juice
salt
pepper
1 tablespoon olive oil
2 tablespoons of tahini

How to Make Cauliflower and Spinach Dip

  1. Heat a saucepan over medium heat, and fill it halfway with water. Add the cauliflower, baby spinach, and cook them for 4-5 minutes.
  2. Add the veggies to the blender. Add the garlic and lemon juice. Season with salt and pepper. Add the olive oil and tahini sauce.
  3. Blend everything until smooth.
Scroll to Top