Tag Archives: Cauliflower

Buffalo cauliflower bites with ranch (vegan and gluten-free!)

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It’s Super Bowl time, folks! Why do I feel the need to root for the Ravens because that guy from the Blind Side is on the team? I didn’t even really like that movie. Chances you’ll find me crying like Ray Lewis if they win: 100%.

Aside from the fact that I’m a complete sucker, I don’t care who wins. It’s all about the food. Before we get started, here’s a tip: Don’t make this recipe while wearing a white sweatshirt. Trust.

Vegan and gluten-free buffalo cauliflower bites, serves 6-8 as an appetizer. Adapted from Tasty Kitchen

-1 head cauliflower
-1 cup unsweetened non-dairy milk (I used unsweetened coconut milk)
-1/2 cup brown rice flour
-1 T garlic powder
-1/2 t salt
-1 1/2 T Earth Balance butter
-1 cup hot sauce (I used Frank’s)
-celery for serving
-ranch dressing for serving (see my vegan recipe below)

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Preheat your oven to 425 degrees. Chop up your cauliflower into bite-sized pieces.

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Combine the milk, flour, salt, and garlic powder in a bowl and stir until combined.

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Coat each piece of cauliflower in the milk/flour mixture and shake off the excess. Place on a baking sheet lined with parchment paper or a silpat.

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Cook for about 20-25 minutes. You want to make sure the cauliflower is cooked through but not burned. Mine were perfectly toasty after 22 minutes. While the cauliflower is cooking, melt the butter.

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Mix the melted butter and the hot sauce.

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Let the cauliflower cool for about 2-3 minutes.
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Toss with the butter/hot sauce mixture and serve!
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Vegan Ranch Dressing, makes about 2.5 cups. Adapted from Nutiva.

-1 cup water
-juice from one lemon
-3/4 cup hemp seeds
-1 cup raw cashews
-2 cloves garlic
-2 t Herbamare or salt
-1/2 t pepper
-1/4 cup olive oil
-Fresh herbs: I used 1 T parsley, 4 leaves basil, and about 3 fresh chives. I think just about any variation of these will work.

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Add all ingredients to the blender or food processor and blend on high for about 2 minutes or until smooth. Add herbs and pulse to combine. Note this makes a pretty thick recipe – better for dipping. If you want to use this as a salad dressing, I recommend thinning it out with a little water.

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Cauliflower “fried rice”

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Some people find it hard to believe that I don’t like rice. I just think it’s boring and a total waste of my time calories. If I’m gonna eat empty calories, it’s gonna be cake and not rice, ya hear? So when I started seeing recipes for cauliflower “fried rice” I was all over it. Genius: fried rice with nutrients!

Cauliflower “fried rice”, makes about 3 servings

-2 T sesame oil
-1 small onion
-1 cup sliced mushrooms
-1 large head cauliflower
-1 knob fresh ginger (we’ll grate this to be about 1 T ginger)
-2 cups mixed frozen vegetables
-1 cup frozen kale
-1/2 cup sliced water chestnuts (optional, for crunch)
-1/4 cup raw cashews
-salt & pepper
-2 eggs
-2-3 T soy sauce (or aminos to make it gluten-free)

Let’s do this:

Dice your onion.

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Get the oil heating in a large skillet over medium heat and add the onion.
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In the meantime, chop the cauliflower florets into roughly bite size pieces.
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Add the cauliflower in batches to the food processor.
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Process for about 10 seconds – until “riced”. You don’t want to process for too long or it will get mushy.
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Empty the riced cauliflower to a large bowl and move to the next batch.
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Once the onions are soft, add the mushrooms.
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Peel your ginger and grate it. I use a microplane.
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Once the mushrooms are soft, add the ginger and stir to combine. Add the cauliflower and stir. Reduce heat to medium-low, cover and cook for about 5 minutes. You want the cauliflower to soften but not get mushy.
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Remove cover and add the frozen vegetables, kale, water chestnuts, and cashews. Stir to warm up the veggies.
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Crack the two eggs in a small bowl and whisk. We need to cook the egg. You have a choice: you can scramble the egg in a separate pan, or you can make a hole in the middle of the veggies and add the eggs like I did. Either way, let the egg cook through and then stir in with the rest of the cauliflower. Add the soy sauce and stir to combine.
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Serve!
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Asparagus and Garlic Scape Pizza with Vegan Cauliflower Crust

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There’s a whole bunch of spring vegetables comin’ at you today, readers! First, some business:

1. It’s garlic scape season!!! Get yo self to the farmer’s market and see if you can get your hands on some. Make some pesto, or this pizza!
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2. Cupcakes and Cashmere’s wedding. In a word: perfection. Discuss.

Ok back to the recipe. Michelle first tipped me off to cauliflower pizza crust. I didn’t have eggs in the house both times I’ve made this, so I modified this vegan cauliflower crust recipe.

Note: This does not taste like traditional pizza crust. It’s almost potato-like, and I love it. Also, you can’t really pick it up and eat it with your hands (although, rest assured, the Huz tried). I eat mine with a fork like the civilized midwesterner that I am.

Asparagus and Garlic Scape Pizza with Vegan Cauliflower Crust, serves 2-3
-1 head cauliflower
-3/4 cup flour (I used brown rice flour, but any will work) + a little extra for dusting your baking sheet
-3 flax eggs (or regular eggs)
-1 t salt
-1/2 t each basil, oregano, and rosemary
-3 T olive oil
-1 bunch asparagus (try for the thin asparagus if you can find it)
-1 bunch garlic scapes
-1 1/2 cup cheese (I used Daiya mozzarella, but I think a combination of mozzarella and parmesan would be great!)
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Let’s prep: assemble flax eggs (1 T ground flax plus 1 T water), roughly chop the cauliflower.

Add the cauliflower to a food processor and process about 20 seconds until it looks like this:
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Add the cauliflower to a large bowl and combine with the flax eggs, flour, salt, and spices. You might have to knead with your hands.
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Add a little flour to your baking sheet and spread out the dough with a spatula.

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Bake the crust at 400 degrees for 30 minutes.

While the crust is baking, cut your scapes into about 2 inch pieces. Add 2 tablespoons of olive oil to a pan and saute the garlic scapes until they start to soften. Break the ends off your asparagus and cut into 2 inch pieces. Add them to the garlic scapes and saute for about 5 minutes.
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Remove crust from oven and spread with about a tablespoon of olive oil.
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Sprinkle cheese on top of pizza and add the garlic scapes and asparagus.
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Bake about 10 minutes or until crust is browned a bit.
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Whole Foods Detox Salad Copycat

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The “Detox Salad” at the Whole Foods salad bar is one of my favorites. I am really not a fan of raw broccoli, but somehow it’s ok when it is completely pulverized, as it is in this salad. I had been meaning to recreate this salad for a while, and then I remembered that Oh She Glows had done a remake of it. Of course I can’t leave well enough alone, so I added some kale and a little olive oil. I’ve been having it for lunch ever since. This recipe makes A LOT of detox salad. Enough for me to take it for lunch 5 days a week and the Huz to have a few tablespoons of the leftovers.

WF Detox Salad Copycat recipe, adapted from Oh She Glows Detox Salad, makes about 12 cups
-1 bunch carrots (about 3/4 pound of carrots, after the greens were removed)
-2 bunches broccoli
-1 head cauliflower
-3-4 leaves kale
-about 1/2 cup fresh parsley (more if you like parsley)
-1/2 cup sunflower seeds
-1/2 cup raisins
-1 cup currants (a.k.a. tiny expensive raisins. just use raisins if you can’t find these)
-1 T olive oil (the WF version is oil-free, but I have always read that the vitamins in raw veggies are absorbed better when eaten with a little oil, so I added it. Also, is this true?)
-juice from 1/2 lemon
-1 t kelp granules (optional)
-salt & pepper

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This recipe comes together pretty quickly if you have a food processor. If not, roll up your sleeves and grab your elbow grease and let’s get started.

Start with the carrots. If you have this attachment for your food processor, your life just got way easier – it shreds for you!
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Shred the carrots. Before:
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After:
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Add to the biggest bowl you can find.
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Now roughly chop your broccoli and add to the food processor. Process for about 5 seconds (one one-thousand, two one-thousand…). I processed the broccoli in three batches.
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Also, this is what it would look like on your windows if it could rain broccoli and carrots:
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Add the broccoli to the carrot bowl.
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Now on to the cauliflower.
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Roughly chop and add to the food processor. Process in about 2-3 batches for about 5 seconds each. Each batch should look like this:
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Add to the carrot/broccoli bowl.
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Now for the kale. Cut the leaves off the stems and add the leaves to the food processor and process for about 10 seconds.
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Before:
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After:
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Add to the bowl. I used about half a cup of parsley. Before:
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And after:
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Add the kale and parsley to the carrot/broccoli/cauliflower mixture.
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Now add the raisins, currants, sunflower seeds, olive oil, lemon, kelp granules, and season with salt and pepper. Mix well.
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All packed up for lunch!
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Curried Cauliflower Soup

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I’m at it again with the Whole Foods recipes! This one is for cauliflower soup, which I decided to whip up since I had all of the ingredients on hand except for a head of cauliflower. Well, that and I had an accounting exam to study for, i.e. this train just pulled into the procrastination station, if you know what I mean.

Slight warning for the faint of heart: we happened to have a Muchi Curry spice on hand, and for the amount I used in this recipe, its spicy! If you don’t like spicy foods, use a milder curry or a lighter touch.

Back to the recipe. I prepared my ingredients:

1/2 cup sunflower kernels
4 cups unsweetened almond milk
3 teaspoons curry powder
1.5 cups chopped yellow onion (Kath would hate this recipe!)
5 cloves garlic, chopped (I always up the garlic in every recipe!)
1 head cauliflower, roughly chopped
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Preheat oven to 350ºF.

In a small bowl, toss sunflower kernels with 1 teaspoon of your almond milk and 1 teaspoon of your curry powder. Spread out on a cookie sheet and bake, stirring once or twice, for about 6 to 8 minutes, or until toasted. Set these aside to cool.
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Meanwhile, heat about 1/2 cup almond milk in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until soft, about 10 minutes. Add cauliflower, remaining 2 teaspoons curry powder and almond milk, cover and simmer until cauliflower is very tender, about 40-50 minutes.

Use a stick blender to purée the soup in the pot, or purée in a blender (in batches) until smooth. Transfer to bowls, garnish with the sunflower seeds.
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Finally, watch your dog beg. (No one told her it was spicy!)
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