Foods, Uncategorized

Cauliflower ” No Mac “and Cheese Bake

Cauliflower ‘n cheese bake

cauliflowe

If your family inhales mac ‘n cheese the way mine does, if you don’t tell them this is made with cauliflower instead of pasta, they just might not even notice. And if they do, they probably won’t care, ‘cause it’s so darned delicious.

Ingredients

Vegetables

  • 4 cups (1 L) small (1 inch / 2.5 cm) cauliflower florets
  • 1 cup (250 mL) chopped onion
  • 2 tablespoons (30 mL) olive oil
  • 1 teaspoon (5 mL) of your favourite seasoning blend (I used everything bagel mix)

Sauce

  • 2 tablespoons (30 mL) butter
  • 2 tablespoons all-purpose or gluten-free flour
  • 1 1/4 cups milk
  • 1 cup (250 mL) grated cheese (I used a blend of mozzarella, Swiss and Parmesan)
  • 1/8 teaspoon (.3 mL) cayenne powder
  • 1/4 teaspoon (1.25 mL) smoked paprika
  • Salt and pepper

Topping

  • 1/2 cup (125 mL) panko or gluten-free breadcrumbs
  • 1 tablespoon (15 mL) of garlic butter (or regular butter), melted

Method

  • Preheat oven to 400F. Toss cauliflower florets and chopped onion with oil and spices on a rimmed baking sheet. Roast for 15 minutes, shaking pan occasionally.
  • While vegetables are roasting, make the sauce. Start by melting the butter in a medium saucepan placed over medium heat. Stir in the flour and cook for 2 minutes, stirring constantly.
  • Slowly whisk in 1 1/4 cups milk to form a smooth sauce.
  • Let cook for 3 minutes, stirring often, then whisk in cheese, cayenne and paprika. Cook, stirring often, until cheese has melted and sauce is thick. Taste and add salt and pepper to suit your preference.
  • Transfer roasted vegetables to a casserole dish large enough to hold in a single layer.
    Pour hot cheese sauce over top, jostling cauliflower so it is coated on all sides with the sauce.
  • In a small bowl, combine the panko and melted garlic butter. Sprinkle evenly over the cauliflower and sauce.
  • Put the casserole dish in the oven and bake until sauce bubbly and topping is golden brown, about 10 minutes.
  • Serve hot with wedges of lemon to squeeze over top for an extra pop of flavour.

Serves 4.

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Foods, Uncategorized

Roasted Cauliflower/ Gobi

Health and Wellness Associates

EHS – Teleheatlh

Roasted Gobi/Cauliflower

Roastedcauliflowergobi.jpeg

Roasted Gobi/cauliflower is very tasty and we can serve it as a starter or evening snack for school going kids. I’ve used one medium sized cauliflower to prepare the recipe. Cauliflower florets are blanched in water and marinated for 20 minutes in fresh cream(Medium fat) adding spices. The marinated cauliflower florets are placed in a baking tray with greased parchment paper. They are oven roasted @190degrees centigrade in a preheated oven for 20-25 minutes. Here I present delicious roasted gobi which can be served with mint curd chutney. Njoy Cooking, Serving n Savoring!

 

Ingredients:

 

Cauliflower: 1 no. Medium sized

Fresh cream(Medium fat): 3 tbsp

Salt: As required

Ginger garlic paste: One tsp

Red chilli powder: 3/4 th tsp

Garam masala: 1 tsp

Turmeric: Generous pinch

Method of preparation:

 

Take one medium sized cauliflower.

Separate the stem of the cauliflower.

Chop the big florets into bite size florets.

Rinse well with water and keep aside.

Keep the cauliflower florets in hot boiling water for three minutes to blanch them.

Now transfer the cauliflower florets into cold water to stop further cooking.

Take a broad vessel and put the ingredients mentioned above except cauliflower.

Mix thoroughly.

Now completely drain the water and keep the blanched cauliflower florets.

Mix thoroughly and marinate the cauliflower mixture for 20 minutes.

Preheat oven@190 degrees for ten minutes.

Meanwhile take parchment paper and place the paper onto baking tray. Grease with oil. Now place all the marinated cauliflower florets onto the parchment paper.

Bake them in a preheated oven@190 degrees for twenty five minutes or till they are completely roasted.

Take out of the oven and transfer them onto a Serving plate.

Serve the roasted(Oven) gobi with mint curd chutney.

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Foods, Uncategorized

Cauliflower Rice

Health and Wellness Associates
EHS Telehealth

 

CAULIFLOWER RICE

 

cauliflower-rice

Gone are the days of overcooked cauliflower that smells like sulfur. “Ricing” cauliflower in a food processor by pulsing it until it’s ground to a rice-like consistency gives it a light, delicate structure and a mild taste that pairs well with just about anything. Make this a complete meal by adding a serving of your favorite protein and sautéing any leftover veggies from your fridge.

 

Makes two servings

Prep time: 15 minutes

Cook time: 15 minutes

 

1 large head cauliflower, cut into florets

3 tbs. ghee or clarified butter

½ onion, finely chopped

1 carrot, peeled and finely chopped

2 cloves garlic, minced

½ cup chicken broth

1 tbs. minced fresh cilantro

½ tsp. salt

½ tsp. black pepper

“Rice” the cauliflower in batches: Place approximately half of the florets into the food processor, being careful not to pack too tightly, and pulse 15 to 20 times until the cauliflower has a rice-like texture. Remove riced cauliflower from the processor and repeat to rice the remaining florets.

 

In a large skillet, melt the ghee over medium heat and coat the bottom of the pan. When the ghee is hot, add the onion and carrot and cook, stirring, until the onion is translucent, two to three minutes. Stir in the garlic and cook until aromatic, about one minute.

 

Add the riced cauliflower to the skillet and mix thoroughly with the rest of the vegetables. Add the chicken broth, cover the pan with a lid, and steam until finished, like cooked rice, about 10 to 12 minutes. (The cauliflower should be tender, but not mushy or wet.)

 

Remove from the heat and mix in the chopped cilantro. Season to taste with salt and pepper, and serve.

 

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Foods, Uncategorized

Cauliflower !

Ivana Jurcic Photography - www.ivanajurcic.com

Cauliflower

 

Cauliflower, which like broccoli is a member of the cruciferous family, contains an impressive array of nutrients, including vitamins, minerals, antioxidants and other phytochemicals. It’s a good source of vitamin K, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, folate, pantothenic acid, potassium and manganese.

 

Cauliflower is also packed with natural antioxidants such as vitamin C, beta-carotene, kaempferol, quercetin, rutin, cinnamic acid and others. Antioxidants are nature’s way of providing your cells with adequate defense against attack by excessive amounts of reactive oxygen species. As long as you have these important micronutrients, your body will be better equipped to resist damage caused by everyday exposures to pollutants, chronic stress and more.

 

Without an adequate supply of antioxidants to help squelch excess free radicals you raise your risk of oxidative stress, which leads to accelerated tissue and organ damage. Adding to cauliflower’s appeal is its versatility. You can eat it raw, add it to salads or use it in your cooking. Cauliflower can even be seasoned and mashed as an alternative to potatoes.

 

Top Health Benefits of Cauliflower

Because of its beneficial effects on numerous aspects of health, cauliflower can easily be described as a superfood. Some of its most valuable health benefits include:

Fighting cancer1,2,3

 

Cauliflower contains the cancer-fighting compounds sulforaphane and isothiocyanates, the former of which has been shown to kill cancer stem cell responsible for metastasis or spread of cancer.

Boosting heart health4

 

Sulforaphane in cauliflower also helps improve blood pressure and kidney function. Scientists believe sulforaphane’s benefits are related to improved DNA methylation, which is crucial for normal cellular function and proper gene expression, especially in the easily damaged inner lining of the arteries (endothelium).

Lowering inflammation5

 

Chronic inflammation is a hallmark of most disease. Cauliflower contains anti-inflammatory nutrients to help keep inflammation in check, including indole-3-carbinol, an anti-inflammatory compound that may operate at the genetic level to help prevent the inflammatory responses at its foundational level.

Boosting brain health6

 

Cauliflower is a good source of choline, a B vitamin known for its role in brain development. It also helps improve cognitive function, learning and memory. It may even diminish age-related memory decline and your brain’s vulnerability to toxins during childhood, as well as conferring protection later in life.

Supporting detoxification7

 

Cauliflower helps your body’s ability to detoxify in several ways. It contains antioxidants that support Phase 1 detoxification along with sulfur-containing nutrients important for Phase 2 detox activities. The glucosinolates in cauliflower also activate detoxification enzymes.

Aiding digestion

 

Cauliflower is an important source of dietary fiber for digestive health. But that’s not all. According to the World’s Healthiest Foods:8

 

“Researchers have determined that the sulforaphane made from a glucosinolate in cauliflower (glucoraphanin) can help protect the lining of your stomach. Sulforaphane provides you with this health benefit by preventing bacterial overgrowth of Helicobacter pylori in your stomach or too much clinging by this bacterium to your stomach wall.”

This being said;   it is not healthy to eat raw cauliflower.  You must cook it, but only slightly.  Keeping the center raw is the best way.   When the cauliflower turns too soft, a lot of the nutrients are gone.  If it happens, eat it anyway, do not throw it out.

 

Cauliflower — A Cold Season Crop

Cauliflower tends to require a little more care and attention than some other vegetables, but with some preplanning, it’s an excellent cool weather crop. Attempts to grow cauliflower in temperatures above 80 degrees F will usually fail. You can start your seeds in late summer, however, if you plant them indoors in a cool spot. As long as your local temperature does not fall below 20 degrees F, you can grow cauliflower over winter and harvest in the spring.

 

Cauliflower is also finicky when it comes to soil quality. It requires high-nutrient soil and must be well watered throughout the growing season. There are a number of different varieties to choose from, depending on your local climate and desired maturity rate, including the following:9

 

Early-season varieties such as Snow Crown, Denali and Panther, which mature in about 70 to 80 days. The heads of these varieties tend to be smaller, less dense and less sweet, however

Mid-season varieties, which need more than 80 days to mature, include Candid Charm, Skywalker, Graffiti (a purple-colored variety) and Orange Burst (an orange-colored variety that contains higher amounts of vitamin A)

Start From Seed

To identify the recommended planting dates for climactic zone, check out Mother Earth News’ vegetable garden planner.10 As a general rule, you’ll want to start your seeds four to six weeks before the last frost date. Cauliflower will grow best if started in seed trays with seed compost rather than regular multipurpose compost.

 

Sow one or two seeds per cell at a depth of about one-half inch. If both seeds germinate, select the most robust seedling and snip off the weaker one with a pair of shears. Avoid pulling it out as this may damage the roots of the remaining plant.

 

Gently wet the seed tray and place it in a greenhouse, cold frame or windowsill until the seeds germinate, which takes about four weeks. Keep the seeds moist but avoid overwatering, as when the plant is forced to search for water, it forces a more robust root system. Excessive heat in combination with insufficient light will result in tall “leggy” seedlings, so make sure there’s plenty of light without cooking the plants. Quick Crop offers the following suggestion:11

 

“If you are starting them off on a windowsill make sure they get as much daylight as possible. You can make a makeshift light box by placing a sheet of reflective tinfoil on the room side of the seedling tray. This will reflect daylight onto the darker side of the plant. If the plants are on a heat bench or in a propagator and they are looking spindly, turn the heat down and try to give them as much light as possible.”

 

Planting Guidelines

Before transplanting the seedlings into your garden, harden them off for seven to 10 days by placing them outdoors, starting with a couple of hours and slowly increasing the time each day. Once they’re ready to be transplanted, keep the following guidelines in mind:

 

Transplant on an overcast day

 

Ideally, transplant your cauliflower on an overcast day or in the evening to prevent wilting.

Plant and row spacing

 

Space each plant about 20 to 25 inches apart, with the same amount of distance between rows. Placing them too close together will result in smaller heads, so avoid the temptation to crowd them together.

Soil considerations

 

Cauliflower requires soil rich in nitrogen and potassium with a pH between 6.0 and 7.0. Prepare your bed by mixing in a generous amount of organic compost. Soil should also be well compacted, so it’s best to prepare your planting bed a few weeks or months in advance. Alternatively, be sure to tamp the soil down firmly with your boot around the plant’s roots.

Watering

 

An hour before transplanting, water the plant trays. Water again once they’re in the ground but avoid soaking. Mulch will slow down evaporation and protect against heat. Make sure the plants stay moist throughout the growing season. Bitter cauliflower is a sign of insufficient watering. Creating a small dam around the plant will help prevent water runoff.

Pest prevention

Take Dawn dishwashing liquid and dilute it down, and put it in a spray bottle and spray cauliflower occasionally.

Use a featherweight row cover to protect the plants from pests.

Fertilizer recommendations

 

Every two weeks, apply a natural high-nitrogen fertilizer such as liquid seaweed feed (best), fish emulsion, compost tea or a combination of seaweed and chicken manure pellets. If you notice browning of the heads or if the plant develops distorted leaf tips, the plant is likely lacking in boron.

 

Apply a foliar feed like liquid seaweed extract once every two weeks until the symptoms clear up. Planting a fall cover crop of vetch or clover will help enrich the soil with boron for the next season.

Blanching

 

If you’re growing a regular white variety, once the flower heads reach a size of about 2 inches, be sure to provide some shade if you want to avoid yellowing of the heads. Rodale’s Organic Life provides the following suggestion:12

 

“Prepare plants for blanching on a sunny afternoon when the plants are totally dry, because damp heads are more susceptible to rot. Just bend some of the plants’ own leaves over the head and tuck them in on the opposite side, or secure the leaves at the top with soft twine, rubber bands, or plastic tape. Use enough leaves to keep out light and moisture, but allow room for air circulation and for the heads to grow.”

Pest Control

Common pests that like to attack cauliflower include:

 

  • Cabbage root fly: Eggs are laid at the base of the seedling and the subsequent maggots burrow down and eat the roots. Symptoms include wilt, interrupted growth and a bluish tint to the leaves. The best way to avoid them is to use a micromesh row cover to prevent the flies from laying eggs on the plant.

 

Make sure the netting is properly sealed all-around the plant. Alternatively, use cabbage collars, which cover the soil around the base of the plant. Another alternative is to introduce more nematodes into your garden, as they feast on the cabbage root fly’s larvae.

 

  • Cabbage white caterpillars: These caterpillars will kill your cauliflower plant within days, so look for yellow eggs underneath the leaves, and if you find them, simply brush them off. A row cover will prevent the butterfly from laying its eggs as well.

 

  • Cabbage whitefly: While this aphid is less destructive than other pests, they can cause your plant to mold. Check the underside of the leaves and pick off any white insects. Also remove any leaves that turn yellow as they could harbor aphid eggs. The sticky substance left by the whitefly can be safely washed off with a strong blast of water.

 

  • Clubroot: Clubroot cysts can survive in soil for up to nine years, so if your garden ever gets infested, know your efforts to grow cauliflower or any other cabbage family member may be thwarted for some time. Typically, clubroot will be introduced via infected transplants or by tracking in infected soil from another area.

 

Symptoms include poor growth and leaves that wilt and turn reddish-purple. The roots will have foul-smelling swollen deformed growths attached to them. Advanced infestation will cause the roots to dissolve into a slimy pulp.

 

To minimize spread, burn the affected roots; do not use them in compost. If you know you have an infestation, add lime to the soil the year before you’re planning to plant any cabbage family variety as clubroot thrives in acidic soil conditions. Using a raised bed can minimize the risk as well by preventing over-wetting.

 

Harvesting and Storage

Your cauliflower is ready for harvest once the heads reach a size of 6 to 12 inches in diameter. Be sure to harvest while the heads are tight and unopened. Using a sharp knife, cut the stem just below the head, leaving a few leaves as protection for the curds. Should your crop get hit by a heavy frost, harvest the frozen heads and cook them immediately. They’ll be inedible if you allow the heads to thaw and refreeze.

 

Cauliflower is best used right away, but can stay fresh for a few weeks if refrigerated. Another alternative, if you need to store the cauliflower for a longer period of time, is to uproot the whole plant and hang it upside down in a cool, dry place. This way, the cauliflower will stay fresh for up to one month without refrigeration.

 

Cauliflower can be substituted for most starches.

 

If you are having problems with digestion, irritable bowel syndrome, celiac disease and such, call us for help.  You need to cure it not just treat it!   These and many digestive issues will be a leading cause to having cancer in the future

 

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Foods, Uncategorized

Loaded Cauliflower Casserole

loaded

Loaded Cauliflower Casserole

 

This is a start to a heart healthier way of eating!

 

Ingredients

 

6 slices bacon, cut 1/2-inch thick

2 medium heads cauliflower, cut into bite-size florets (3 to 4 pounds total)

Kosher salt and freshly ground black pepper

6 ounces cream cheese, at room temperature

2 cups shredded Cheddar

4 scallions, white and light green parts only, thinly sliced

2/3 cup sour cream

 

Directions

 

Preheat oven to 425 degrees F.

 

Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.

 

Put the cauliflower florets in a 3-quart casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 3/4 teaspoon salt and 1/2 teaspoon pepper. Roast until the florets are soft and begin to brown, about 30 minutes.

 

Meanwhile, mix together the cream cheese and 1 cup of the Cheddar in a medium bowl until well combined. Dollop over the cauliflower, then sprinkle with the remaining 1 cup Cheddar and bake until the cauliflower is tender when poked with a knife and the Cheddar is melted and bubbly, 5 to 7 minutes more.

 

Dollop the sour cream evenly over the casserole and sprinkle with the scallions and reserved bacon pieces.

 

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Foods, Uncategorized

Cauliflower Crust Pizza

cauliflower crust pizza

 

Cauliflower Crust Pizza

Ingredients

 

Pizza:

1 medium head cauliflower, cut into florets

1/4 cup grated Parmesan

1 teaspoon Italian seasoning

1/4 teaspoon kosher salt

1 large egg

2 cups freshly grated mozzarella

1/4 cup Spicy Pizza Sauce, recipe follows

Fresh basil leaves, for garnish

Salad:

4 cups baby greens

2 tablespoons olive oil

1 tablespoon balsamic vinegar

Kosher salt and freshly ground black pepper

Parmesan shavings, for topping

 

Spicy Pizza Sauce:

1 to 2 tablespoons olive oil

3 cloves garlic, minced

1 medium onion, finely chopped

1/2 cup chicken broth

Three 15-ounce cans crushed tomatoes

1 tablespoon brown sugar

1 teaspoon red pepper flakes

Kosher salt and freshly ground black pepper

 

 

Directions:

For the pizza: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.

 

Pulse the cauliflower florets in a food processor to a fine snowy powder (you should have about 2 1/2 cups). Transfer the processed cauliflower to a microwave-safe bowl and cover. Microwave until soft, 4 to 6 minutes. Transfer to a clean, dry kitchen towel and allow to cool.

 

When cool enough to handle, wrap the cauliflower in the towel and wring out as much moisture as possible, transferring to a second towel if necessary. In a large bowl, stir together the cauliflower, Parmesan, Italian seasoning, salt, egg and 1 cup of the mozzarella until well combined. Transfer to the prepared baking sheet and press into a 10-inch round. Bake until golden, 10 to 15 minutes.

 

Remove the crust from the oven and top with the Spicy Pizza Sauce and remaining 1 cup mozzarella. Bake until the cheese is melted and bubbly, 10 minutes more. Garnish with fresh basil leaves just before serving.

 

For the salad: Meanwhile, add the greens to a large bowl. Whisk together the olive oil, baslsamic and salt and pepper to taste in a measuring cup. Pour over the greens and toss. Top with Parmesan shavings.

 

Spicy Pizza Sauce:

Heat a pan over medium-high heat until hot. Add a tablespoon or so of olive oil, throw in the garlic and chopped onions and give them a stir. Cook until the onions are soft, 4 to 5 minutes. Add the chicken broth, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add the brown sugar, red pepper flakes and salt and pepper to taste and stir. Bring to a simmer, reduce the heat to low and simmer for 30 minutes. Let cool, then puree the sauce.

 

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Diets and Weight Loss, Foods, Uncategorized

Low Carb: Bacon Cauliflower Chowder

baconcauliflower

Low Carb : Bacon Cauliflower Chowder

 

INGREDIENTS

 

4 slices bacon, cut into lardons

1 medium yellow onion, chopped

2 medium carrots, peeled and chopped

2 stalks celery, chopped

kosher salt

Freshly ground black pepper

2 cloves garlic, minced

2 tbsp. flour

2 sprigs thyme, stripped and chopped

1 head cauliflower, cut into small florets

1 qt. vegetable broth

1 c. whole milk

DIRECTIONS

 

In a large pot over medium heat, cook bacon until crispy. Transfer to paper towels and drain all but 2 tablespoons of fat.

To pot, add onion, carrots, and celery. Season with salt and pepper. Cook until slightly softened, about 5 minutes. Add garlic and cook until fragrant, 1 minute. Sprinkle in flour and cook 2 minutes. Add thyme and cauliflower.

Pour in broth and milk and bring to a boil. Immediately reduce to a simmer and let go until cauliflower is fork tender, about 15 minutes.

Garnish with bacon.

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Foods, Uncategorized

Buffalo Cauliflower with Blue Cheese Sauce

buffalocauliflower

Buffalo Cauliflower with Blue Cheese Sauce

 

Ingredients

Cheese Sauce:

1/3 cup nonfat sour cream

2 tablespoons crumbled blue cheese

1 tablespoon skim milk

2 teaspoons mayonnaise

Kosher salt and freshly ground black pepper

Buffalo Cauliflower:

2 tablespoons unsalted butter

1/4 cup hot sauce, such as Frank’s

1 tablespoon freshly squeezed lemon juice

2 tablespoons olive oil

Kosher salt

8 cups cauliflower florets (from about 1 medium head)

 

Directions

 

Preheat the oven to 400 degrees F.

 

For the cheese sauce: Whisk together the sour cream, blue cheese, milk, mayonnaise, 1/8 teaspoon salt and a few grinds of pepper in a small bowl. Cover and refrigerate until chilled, about 30 minutes

 

For the Buffalo cauliflower: Meanwhile, microwave the butter in a small microwave-safe bowl on high until melted. Whisk in the hot sauce and lemon juice and set aside.

 

Mix olive oil, 1/4 teaspoon salt and 1/2 cup water in a large bowl. Add the cauliflower and toss until well coated. Spread the cauliflower on a rimmed baking sheet and roast until beginning to brown and just tender, 20 to 25 minutes. Whisk the hot sauce mixture again, drizzle over the cauliflower and toss with tongs to coat. Roast the cauliflower until the sauce is bubbling and browned around the edges, 5 to 7 minutes more. Serve hot with the cheese sauce.

 

Please Share With Family and Friends

 

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Foods, Uncategorized

Cauliflower Rice

Cauliflower-Rice

CAULIFLOWER RICE

Gone are the days of overcooked cauliflower that smells like sulfur. “Ricing” cauliflower in a food processor by pulsing it until it’s ground to a rice-like consistency gives it a light, delicate structure and a mild taste that pairs well with just about anything. Make this a complete meal by adding a serving of your favorite protein and sautéing any leftover veggies from your fridge.

Makes two servings
Prep time: 15 minutes
Cook time: 15 minutes

  • 1 large head cauliflower, cut into florets
  • 3 tbs. ghee or clarified butter
  • ½ onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • 2 cloves garlic, minced
  • ½ cup chicken broth
  • 1 tbs. minced fresh cilantro
  • ½ tsp. salt
  • ½ tsp. black pepper

“Rice” the cauliflower in batches: Place approximately half of the florets into the food processor, being careful not to pack too tightly, and pulse 15 to 20 times until the cauliflower has a rice-like texture. Remove riced cauliflower from the processor and repeat to rice the remaining florets.

In a large skillet, melt the ghee over medium heat and coat the bottom of the pan. When the ghee is hot, add the onion and carrot and cook, stirring, until the onion is translucent, two to three minutes. Stir in the garlic and cook until aromatic, about one minute.

Add the riced cauliflower to the skillet and mix thoroughly with the rest of the vegetables. Add the chicken broth, cover the pan with a lid, and steam until finished, like cooked rice, about 10 to 12 minutes. (The cauliflower should be tender, but not mushy or wet.)

Remove from the heat and mix in the chopped cilantro. Season to taste with salt and pepper, and serve.

 

Diets and Weight Loss, Foods, Uncategorized

The Best Cauliflower Ever

cauliflowerbest

The Best Cauliflower Ever

 

Ingredients

 

4 tablespoons olive oil

1/2 large head or 1 small head cauliflower, cut into florets

Salt and fresh ground pepper

3 cloves garlic, chopped

1 roasted red pepper, seeded and chopped

2 tablespoons soft tofu  ( I have also used sour cream instead )

1/2 teaspoon crushed red pepper flakes

2 tablespoons breadcrumbs

1 tablespoon sesame seeds

 

Directions

 

Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the cauliflower florets and season with salt and pepper. Cook until the cauliflower begins to brown and soften, about 12 minutes, stirring every few minutes.

 

While the cauliflower is cooking, heat the remaining 1 tablespoon olive oil in a medium skillet over medium-low heat. Add the garlic and saute until softened, 1 minute. Add the roasted red pepper and saute for another few minutes, until heated through. Transfer to a blender or mini-chopper and blend. Add the tofu and some salt and pepper and puree until smooth.

 

Add the puree and the red pepper flakes to the cauliflower and cook for 1 minute. Stir in the breadcrumbs and sesame seeds and cook another minute. Transfer the cauliflower to a serving dish and serve.

 

 

This is very similar to a recipe that is served at the Sanaan Restaurant at Animal Kingdom Lodge at Walt Disney World

 

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