Paleo Cauliflower Fried Rice


  • 1 small head of cauliflower, grated
  • Olive oil or bacon fat
  • 1 tbsp soy sauce
  • salt and pepper, to taste
  • Anything you want in your fried rice (I used onion, garlic, scallions, celery, mushrooms, cabbage, egg and ham)

Step by Step

  1. Grate cauliflower using a food processor or blender. If you don’t have either, you can use a cheese grater
  2. Dice the other ingredients you want to add into the fried rice
  3. Add oil or fat to frying pan on medium heat
  4. Add in the onions and garlic until they are translucent. Then add in all the other ingredients, except the cauliflower. Add soy sauce.
  5. When the veggies/meat are about done, add in the grated cauliflower and combine everything. 3-4 minutes should be enough time.
  6. Make a hole in the center of the fried rice and add in an egg. Mix everything together
  7. Salt and pepper, to taste and add some scallions on top!

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Paleo Cauliflower Fried Rice


Grain-ree Tabbouleh


  • raw cauliflower instead of the traditional bulgur
  • parsley
  • tomatoes (with the seeds and pulp removed)

Step by Step

  1. Use a food processor to chop cauliflower, parsley, and tomatoes with the seeds and pulp removed.
  2. Pulse each ingredient separately until you reach the desired consistency, then combine all ingredients and toss with a splash of lemon juice, a bit of olive oil, and salt to taste.

grain-free tabbouleh

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Chipotle Veggie Dip in a Cabbage Bowl


  • 1 bottle of your favorite Chipotle Salad Dressing
  • 1 Whole Cabbage
  • 1 Yellow Bell Pepper
  • 2 Large Carrots
  • 5 Spears of Asparagus

Step by step

  1. Substitute any of the veggies for your favorite veggies.
  2. Cut a little of the bottom of a head of cabbage and then cut off the top of the cabbage.
  3. Hollow out enough to make a “bowl” big enough for the dressing.
  4. Pour the entire bottle of dressing in the cabbage “bowl”
  5. Slice up your favorite vegetables and place on a serving dish surrounding the chipotle dip.

Chipotle Veggie Dip in a Cabbage Bowl

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Spicy Whole Roasted Cauliflower

Roasted cauliflower? Been there, done that. But roasting a whole head of cauliflower? Now we’ve got your attention. This recipe has you slathering cauliflower in a spicy yogurt marinade and roasting it at a high temperature. The result is an amazingly delicious dish that’s as dramatic in presentation as it is easy in preparation. Serve it with a big green salad (we suggest lime juice and olive oil for the dressing) for an easy weeknight supper or your next “the vegetarians are coming to dinner” party.

Makes 6 servings

Start to Finish: 1 hour


  • 1 tablespoon vegetable oil
  • 1 head cauliflower
  • 1½ cups plain Greek yogurt
  • 1 lime, zested and juiced
  • 2 tablespoons chile powder
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 1 teaspoon curry powder
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper

Step by Step

  1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.
  2. Trim the base of the cauliflower to remove any green leaves and the woody stem.
  3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
  4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)
  5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
  6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.

Read more: Spicy Whole Roasted Cauliflower | Recipes – PureWow


Zucchini Patties

Zucchini may not be the most loved vegetable, but when shallow-fried into patties, even kids will go crazy for them.


  • 3 medium zucchini, coarsely grated
  • 1 medium onion, coarsely grated
  • 1 tablespoons kosher salt, plus more
  • 1 leek, white and pale-green parts only, finely chopped
  • 1 large egg, beaten to blend
  • 1/3 cup panko (Japanese breadcrumbs)
  • 2 tablespoons finely chopped fresh cilantro
  • 1 tablespoons finely chopped fresh thyme
  • Freshly ground black pepper
  • Vegetable oil (for frying; about 1 1/2 cups)
  • Roasted Red Pepper Labneh


  1. Mix zucchini, onion, and 1 tablespoons salt in a medium bowl. Let sit 10 minutes, then wring out as much liquid as possible from zucchini and onion in a kitchen towel. Mix with leek, egg, panko, cilantro, and thyme in a clean medium bowl; season with pepper.
  2. Pour oil into a large skillet, preferably cast iron, to a depth of 1/2″ and heat over medium heat until oil bubbles when a pinch of zucchini mixture is added.
  3. Working in batches, drop spoonfuls of zucchini mixture into skillet and gently flatten with a spatula into 2″ patties. Cook until golden brown, about 3 minutes per side. Drain on paper towels; season with salt. Serve with Roasted Red Pepper Labneh.
  4. Do ahead: Patties can be made 30 minutes ahead. Keep warm in a 300 ° oven until ready to serve.


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Cuccumber Patties


  • Cucumber grated ……….  1 1/2 Cup
  • Jowar flour …………………. 1/4 Cup
  • Corn flour …………………… 1/4 Cup
  • Besan ………………………… 1/4 Cup
  • Oil ……………………………..  2 Tbsp
  • Green chilli paste ………..  1/2 Tbsp
  • Ginger paste …………………..  1 Tsp
  • Sesame seeds ……………….  2 Tbsp
  • Peanut crushed ……………..  2 Tbsp
  • Coconut powder ……………. 2 Tbsp
  • Curry leaves chopped ………  1 Tsp
  • Fresh turmeric grated ……..  1 Tbsp (opp)
  • Black pepper powder …….. 1/4 Tsp
  • Salt ……………………….  As needed
  • Oil ………………………..  As needed

Step by Step

  1. Heat 2 tbsp oil in pan, add jowar flour, corn flour, besan and roast on low flame for 3-4 minutes.
  2. Transfer flour into bowl and let it cool for some time.  Add sesame seeds, crushed peanut, ginger paste, green chilli paste, fresh turmeric grated, coconut powder, black pepper powder, curry leaves chopped, salt as per taste and mix it well.
  3. Grate cucumber with skin and squeeze out all water from grated cucumber.
  4. Now mix grated cucumber with other ingredients and knead into a firm dough.
  5. Divide dough in 10 equal parts.  Take one part on hand and make a ball out of it and gently flatten them into a oval or round shape.  Prepare all patties like this.
  6. In a nonstick pan, shallow fry patties with oil till it became golden brown in colour from both side.
  7. Cucumber patties can be served with tomato sauce, green chutney or tea.

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Cucumber patties

Zucchini, Cheese and Herb Fritters


For fritter mixture

  • 4 cups coarsely grated zucchini
  • 2 teaspoons coarse sea salt
  • 1 cup chopped scallion
  • 1 cup chopped fresh flat-leaf parsley
  • 1/2 cup chopped fresh mint
  • 1 tablespoon dried oregano (preferably Greek), crumbled
  • 1 cup cornstarch
  • 1 cup grated kefalotíri or Pecorino cheese

For frying

  • About 2 cups safflower oil
  • About 2 cups olive oil
  • Accompaniment: 8 oz whole-milk plain yogurt (preferably Greek)

Step by Step

Make zucchini batter:
Stir together zucchini and salt, then drain in a colander set over a bowl, 1 hour.

Stir together zucchini and remaining fritter ingredients. Season well with freshly ground black pepper. Let mixture stand 15 minutes.

Fry fritters:
Heat enough of frying oils to measure 3/4 inch in a deep 12-inch heavy skillet over moderately high heat until a deep-fat thermometer registers 350°F.

Spoon heaping tablespoons of fritter mixture into oils and fry in small batches without crowding, turning fritters, until golden brown, about 1 minute.

Transfer fritters with a slotted spoon to paper towels to drain and return oil to 350°F between batches. Serve hot.

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