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Spaghetti with Ham and Cauliflower

Spaghetti With Ham and Cauliflower

Looking for new pasta recipes? Here’s one you can try. It may not be the usual combo but it sure is tasty. The ham infuses the pasta and cauliflower with its smoky flavor, making them quite mouthwatering.

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Ingredients Needed for Spaghetti With Ham and Cauliflower

5 ounces of whole wheat spaghetti
1 teaspoon olive oil
1 teaspoon butter
5 ounces of ham
2 ounces of cauliflower
2 garlic cloves
salt
pepper
½ cup white wine
1 pickled red bell pepper
4 olives, thinly sliced
fresh parsley, chopped

How to Make Spaghetti With Ham and Cauliflower

  1. Fill a pan halfway with water and place it over medium heat on the stove. Bring the water to a boil and add the spaghetti. Cook according to the instructions on the package.
  2. Heat a skillet over medium heat, and add the olive oil. Add the butter and melt it.
  3. Add the ham slices, cauliflower, garlic, salt, and pepper. Stir and cook for 1-2 minutes.
  4. Pour the white wine and let it reduce for 1-2 minutes.
  5. Add the pickled red bell pepper, green olives and give it a good stir.
  6. Add the cooked spaghetti and cook for 1-2 more minutes. Garnish with fresh parsley.
Cauliflower and Quinoa Cupcakes

Cauliflower and Quinoa Cupcakes

Here is yet another example of healthy and vegetarian food you’ll love to try. The smoothness of the cauliflower, quinoa, and other cooked vegetables pairs very well with the slight crunchiness resulted from baking. Serve them along with green salad and lemon wedges.

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Ingredients Needed for Cauliflower and Quinoa Cupcakes

1 teaspoon pink himalayan salt
8 ounces of cauliflower
½ tablespoon vegetable oil
1 onion, chopped
½ yellow bell pepper, diced
½ red bell pepper, diced
salt
pepper
1 cup quinoa
¼ cup grated parmesan
2 ounces of baby spinach, chopped
½ teaspoon pink himalayan salt
pepper
2 eggs, whisked
olive oil
salad mix
4 lemons wedges
6 cherry tomatoes, halved

How to Make Cauliflower and Quinoa Cupcakes

  1. Bring a medium cooking pot halfway-filled with water to a boil over medium heat, salt it and add the cauliflower florets. Cook them until fork tender or for 15-20 minutes. Add them to a blender and blend. Set aside.
  2. Heat the vegetable oil in a skillet over low heat, add the onion and cook it until tender. Add the yellow and red bell pepper, season with salt and pepper, cook and stir for 2 minutes.
  3. Cooking the quinoa:
    Rinse it under cold water using a strainer, transfer to a smaller-medium cooking pot filled halfway with boiling water. Cook for 15-20 minutes, then strain it.
  4. Transfer the cooked veggies to a bowl, add the blended cauliflower, cooked quinoa, parmesan, and baby spinach. Season with salt and pepper and add the whisked eggs. Mix everything using a spatula.
  5. Spray olive oil into each cup of the 6 cup cupcake tin. Fill them with the veggie mixture and bake for 25 minutes at 370⁰F/185⁰C.
  6. Serve the cupcakes on a bed of green salad with cherry tomatoes and lemon wedges.
Butter-Fried Scallops and Cauliflower Mash

Butter-Fried Scallops and Cauliflower Mash

Scallops are best if you’re looking for a special recipe to enjoy with your partner on Valentine’s Day. Not only they’re considered an aphrodisiac food, but they’re delicious and pretty easy to make. For this one, you have to sear the scallops in butter until they crisp on the outside – this will enhance their sweet taste. Serve them with smooth cauliflower mash, pan-fried mushrooms, and bacon.

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Ingredients Needed for Butter-Fried Scallops and Cauliflower Mash

1 cup milk
½ medium cauliflower head
1 vanilla pod
3 tablespoons of butter
8 scallops
2 tablespoons of vegetable oil
3 ounces of brown mushrooms, quartered
4 bacon slices
1 tablespoon chives, chopped

How to Make Butter-Fried Scallops and Cauliflower Mash

  1. Add the milk and cauliflower florets in a cooking pot over low heat. Also, scrape the vanilla pod. Bring to a boil and simmer for another 10 minutes.
  2. Add the cooked cauliflower to a blender and blend. Add 1 tablespoon of butter in the process.
  3. Blend again after adding 1 tablespoon of milk and the second tablespoon of butter. Set it aside.
  4. Melt the third tablespoon of butter in a skillet over low heat.
  5. Add the scallops and cook them for one minute on each side or until browned and caramelized. Set them aside.
  6. Heat the vegetable oil into a skillet over low heat, add the mushrooms and cook them until golden brown. Set them aside.
  7. Place the bacon slices into a baking dish and bake for 10 minutes at 400⁰F/200⁰C.
  8. Divide the scallops, mushrooms, bacon and cauliflower mash between two plates. Top with chopped chives and enjoy!
Shrimp Skewers and Cauliflower Mash

Shrimp Skewers and Cauliflower Mash

These pesto coated shrimp skewers pair incredibly well with a light cauliflower mash. When cooked with butter, heavy cream and parmesan, the cauliflower really gets a silky softness. If you’re in the mood to spice things up a little bit, replace the pesto with some aioli sauce!

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Ingredients Needed for Shrimp Skewers and Cauliflower Mash

¼ teaspoon salt
½ medium cauliflower head
2 tablespoons of butter
¼ cup heavy cream
salt
pepper
½ cup parmesan, shredded
parsley, chopped
6 ounces of shrimp
2 tablespoons of pesto
1 tablespoon vegetable oil
1 garlic clove, chopped
lemon juice

How to Make Shrimp Skewers and Cauliflower Mash

  1. Fill a medium-sized cooking pot halfway with water and heat it over medium heat. When the water starts sizzling add the cauliflower and some salt.
  2. Lower the heat to low and cook for 5 to 7 minutes.
  3. Put the cooked cauliflower into a bowl and mash it.
  4. Add the mashed cauliflower to a saucepan over low heat.
  5. Add 1 tablespoon of butter and the heavy cream and stir. Season with salt and pepper.
  6. Cook and stir for approximately 5 minutes, while adding the parmesan and the parsley. Set the cauliflower mash aside.
  7. Use 4 skewers to skewer the shrimp and coat them on both sides with pesto.
  8. Put the vegetable oil into a saucepan over medium heat, add the garlic, the other tablespoon of butter and the skewered shrimp and cook them on both sides until they turn golden brown. Also, add a squeeze of lime juice.
  9. Serve the skewered shrimp with cauliflower mash.

Broccoli and Cauliflower Cream Soup

This broccoli and cauliflower cream soup really brings out the best of both veggies, binding their flavors together. Thicken the soup with heavy cream to make it extra rich and creamy, and add a few rosemary sprigs in the recipe as well. Their flavor will fit just right in this mix!

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Ingredients Needed for Broccoli and Cauliflower Cream Soup

8 cauliflower florets
8 broccoli florets
1 tablespoon vegetable oil
1 carrot, thinly sliced
1 tablespoon butter
½ teaspoon sugar
¼ cup chicken stock
2 rosemary sprigs
½ cup heavy cream
salt
pepper

How to Make Broccoli and Cauliflower Cream Soup

  1. Add water n a large pan, add salt and bring it to a boil.
  2. Add the broccoli and cauliflower and boil them until they are completely cooked and tender.
  3. Heat the vegetable oil in a skillet over medium heat. Add the sliced carrot, butter, and a slight hint of sugar.
  4. Mix until the butter and sugar are melted, then add half of the chicken stock.
  5. Add the rosemary sprigs and continue cooking until the carrot is tender. Remove the rosemary.
  6. Add all of the veggies into your food processor. Pour the heavy cream and the remaining chicken stock. Season with salt and pepper.
  7. Blend everything into a smooth cream. If necessary, add some more chicken stock.

Broccoli and Cauliflower Stuffed Chicken Roll

If you’re planning a special dinner for tonight, you can’t go wrong with a delicious chicken roll. Don’t expect a heavy dish, because the filling is made of a touch of broccoli and cauliflower. As for the side, since we’re keeping things light, we recommend an arugula salad, flavored with apple and parmesan.

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Ingredients Needed for Broccoli and Cauliflower Stuffed Chicken Roll

2 cauliflower florets
2 broccoli florets
1 teaspoon butter
½ teaspoon dried oregano
salt
½ teaspoon pepper
½ teaspoon sumac
½ lemon
10 ounces of chicken breast
1 tablespoon olive oil
salad :
3 ounces of arugula
4 cherry tomatoes, halved
1 apple, diced
salt
½ lemon
¼ cup parmesan, shredded
balsamic glaze

How to Make Broccoli and Cauliflower Stuffed Chicken Roll

  1. Preheat the oven to 360°F/180°C.
  2. First pass the broccoli and cauliflower through a shredder.
  3. Heat a saucepan over medium heat, add the butter in it and melt it.
  4. Add the shredded veggies and season with oregano, salt, pepper, and sumac.
  5. Squeeze the juice out of half a lemon, stir, and cook for half a minute more.
  6. Next place the chicken breast on a wooden board. Horizontally slice it through the middle to make room for the filling.
  7. Cover the chicken with foil and level it with a rolling pin.
  8. Season it with salt and add the veggie filling inside. Secure the filling by tying the chicken with string at the ends.
  9. Lay the chicken in a baking tray, season it with salt, and pour the olive oil.
  10. Bake it for the next 25 minutes!
  11. For the salad, add the arugula, cherry tomatoes, and apple in a salad bowl. Season with salt, add lemon juice, and shredded parmesan.

Broccoli and Cauliflower Pizza

A broccoli and cauliflower pizza? Sure, they may not be the first toppings you think of when craving pizza, but that doesn’t mean you can’t use them. It’s a healthier option, with reduced amount of fat, which can be served when you’re on a diet. Plus, the tomato sauce, spices, and touch of red wine gives it a savory taste, that we recommend you try.

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Ingredients Needed for Broccoli and Cauliflower Pizza

1 teaspoon active dry yeast
7 ounces of flour
salt
½ teaspoon thyme powder
3.5 ounces of fluid water
1 tablespoon vegetable oil
3 garlic cloves
2 rosemary sprigs
1 cup tomato sauce
3 tablespoons of red wine
½ teaspoon dried thyme
chives, chopped
8 cauliflower florets
8 broccoli florets
1 red chili, thinly sliced
parmesan

How to Make Broccoli and Cauliflower Pizza

  1. First grab a small bowl and fill it with water.
  2. Add the active dry yeast and mix to dissolve it.
  3. Sift the flour through a strainer and place it in your food processor.
  4. Add salt, thyme powder, and pour the water.
  5. Set the food processor at medium speed and mix everything until smooth. Let it rise for the next 30 minutes.
  6. Dust your working surface with flour and start kneading the dough using your hands. Do it until it’s smooth, firm, and elastic.
  7. After that, level it with a rolling pin, until you reach the desired thickness.
  8. Preheat the oven to 430°F/220°C.
  9. Next heat the vegetable oil in a skillet over medium heat. Add the garlic, rosemary, and leave them into the pan for the next minute.
  10. Pour the tomato sauce and the red wine in the skillet. Add salt, thyme, and chives.
  11. Cook until the sauce thickens.
  12. Place the pizza dough on your wooden board. Evenly spread the tomato sauce over it. Top it with the cauliflower, broccoli florets, and chili slices.
  13. Slide the pizza into the oven and cook it for the next 15 minutes. Top it with shredded parmesan.

Roasted Chicken With Baby Carrots and Cauliflower

Planning on roasting some chicken? There are countless ways to do it, so here’s our idea for today. First of all, season it properly, with smoked paprika and a touch of brown sugar, to give it a nice smoky flavor and a slight sweet sugar glaze. Pair it with light veggies like baby carrots and cauliflower, move it to the oven and let the heat do its mighty job.

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Ingredients Needed for Roasted Chicken With Baby Carrots and Cauliflower

6 cauliflower florets
3 ounces of canned baby carrot
1 red onion, chunks
3 lemons slices
2 chicken thighs s, small-sized
2 chicken drumsticks
2 tablespoons of olive oil
1 teaspoon brown sugar
1 teaspoon paprika powder
1 teaspoon smoked paprika
salt
½ cup lemon juice
1 parsley, chopped
2 garlic cloves, minced

How to Make Roasted Chicken With Baby Carrots and Cauliflower

  1. Place the cauliflower, baby carrots, and red onion in a large bowl. Add the lemon slices and chicken. Season with brown sugar, smoked and regular paprika, and salt.
  2. Add about 1-2 tablespoons of lemon juice and 1 tablespoon of olive oil. Mix everything.
  3. Cover everything with foil and let them marinate for the next 30 minutes.
  4. For the parsley sauce, place the chopped parsley in a small bowl. Mix it with the remaining olive oil and lemon juice, and crushed garlic.
  5. Preheat the oven to 400°F/200°C.
  6. Line a baking tray with parchment paper and place the chicken and veggies over it.
  7. Slide the tray into the oven and roast everything for 30 minutes.
  8. Take it out of the oven and serve the dish with the parsley sauce.

Roasted Chicken With Carrot and Cauliflower

Planning on keeping things simple tonight? You can use chicken (whichever parts you prefer, but we enjoy thighs and drumsticks), and pair it with some light and sweet veggies, like carrot and cauliflower. All you need to do is add everything into the baking pan, season to your liking, and you’re good to go!

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Ingredients Needed for Roasted Chicken With Carrot and Cauliflower

3 chicken thighs, small size
3 chicken drumsticks
2 carrots, sliced
2 ounces of cauliflower, florets
2 tablespoons of olive oil
1 teaspoon sumac
salt
2 red onions, sliced
1 tablespoon brown sugar
½ teaspoon chili flakes
½ lime
2 garlic cloves, thinly sliced
parsley, chopped

How to Make Roasted Chicken With Carrot and Cauliflower

  1. Preheat the oven to 400°F/200°C.
  2. Line a baking tray with parchment paper.
  3. Lay the chicken thighs and drumsticks on it.
  4. Place the sliced carrot and cauliflower between the chicken thighs.
  5. Mix the olive oil with sumac and a bit of salt. Spread the mixture over the chicken and veggies. Add the red onion.
  6. Mix the brown sugar and chili flakes in a bowl and season the chicken.
  7. Bake for 25 minutes.
  8. Squeeze the juice of the lime over the chicken. Garnish with the sliced garlic and chopped parsley.

Egg and Cauliflower Bacon Cups

These egg and cauliflower bacon cups are all you’ve dreamed off for breakfast! They are full of protein and have a nice nutty taste thanks to cauliflower. Serve two of these muffins, and you’ll start your day with plenty of energy.

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Ingredients Needed for Egg and Cauliflower Bacon Cups

½ cauliflower 8 eggs 1 teaspoon garlic powder pepper salt ⅔ cup cheddar, shredded 6 bacon

How to Make Egg and Cauliflower Bacon Cups

  1. Preheat the oven to 380 degrees F/190 degrees C.
  2. Break the cauliflower into florets, then put them into your food processor. Pulse until it resembles large crumbs.
  3. Add 2 eggs, garlic powder, pepper, and salt.
  4. Add the Cheddar cheese and pulse again, until you make a crumbly paste.
  5. Take a 6-cups muffin pan and arrange the bacon slices around the edges of each cup.
  6. Fill the cups with cauliflower paste, about 1-2 tablespoons for each one, but that depends on the cups size.
  7. Top the muffins with the remaining eggs.
  8. Transfer to the oven and bake for 15 minutes.
  9. If you want, serve with chili flakes.

Pickled Red Cabbage, Cauliflower and Carrot

Want to make some nice mixed pickles? Here is a quick and easy recipe to help you. With carrot, cauliflower, and red cabbage, these delicious pickles will definitely spice up your burgers!

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Ingredients Needed for Pickled Red Cabbage, Cauliflower and Carrot

3 carrots
½ cauliflower
1 red cabbage
celery leaves
1 tablespoon black pepper corns
2 tablespoons of salt
4 cups of water

How to Make Pickled Red Cabbage, Cauliflower and Carrot

  1. Thinly slice the carrots.
  2. Slice the red cabbage in halves and then slice each half in quarters. Break down the cauliflower into bite-sized florets.
  3. Grab 3 jars, around 800 ml each. Fill them with carrot, cauliflower and red cabbage. Press them down and add as many as you can.
  4. Top with celery leaves and peppercorns.
  5. Heat the water in a saucepan over medium heat. Add the salt, and let it boil for 2-3 minutes.
  6. Slowly pour water in the jars, carefully so you don’t overfill them. Secure them with lids and leave them for 2-3 weeks in a cold place.

Grilled Pork Tenderloin With Cauliflower Side

A pork steak on the grill has an unmistakable taste and smell, and you don’t have to do much to bring the flavor in front. On the side, though, you have to choose wisely. How about cauliflower, a veggie with a sweet, nutty, and strong taste? Add some heavy cream to the mix and you’ve got yourself a wonderful dinner!

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Ingredients Needed for Grilled Pork Tenderloin With Cauliflower Side

1 tablespoon butter
½ cauliflower
salt
pepper
½ cup heavy cream
½ teaspoon coriander powder
5 basil
1 teaspoon olive oil
14 ounces of pork tenderloin
salt

How to Make Grilled Pork Tenderloin With Cauliflower Side

  1. Melt the butter in a skillet, on medium heat.
  2. Brake the cauliflower into small florets and add them into the skillet.
  3. Season with herb salt and pepper.
  4. Stir-fry the cauliflower for 3-5 minutes, and then add the heavy cream. Let it cook for about 2-3 minutes, until the cream starts to thicken.
  5. Heat up a grilling machine and grease it with olive oil.
  6. Lay on it the pork slices, season them with salt and pepper, then grill them for about 6 minutes per each side.
  7. Serve the grilled pork with the cauliflower side.
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