Archive for the ‘Cauliflower’ Category

Paleo Cauliflower Fried Rice

Ingredients

  • 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!

courtesy of: http://www.happychomp.com/paleo-cauliflower-fried-rice/

Paleo Cauliflower Fried Rice

Grain-ree Tabbouleh

Ingredients

  • 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

courtesy of:  http://instagram.com/p/iUELXAKM5o/

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

Ingredients

  • 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

roastedcauliflower