Cauliflower

Chicken Curry with Cauliflower “Rice”
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Chicken Curry with Cauliflower “Rice”

A lot of people are in the same boat as me, limiting my trips to the grocery store and trying to come up with interesting, healthy meals with what is on hand. I had a jar of Trader Joe’s Masala simmer sauce and cauliflower so I was ready to go. You can also use frozen or fresh “riced” cauliflower if you want to make it even easier.

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Ingredients

  • 1 package of boneless, skinless thighs
  • 1 jar of Masala Simmer Sauce
  • 1 head of cauliflower, core removed and roughly chopped (or package of riced)
  • 10 small carrots, roughly chopped
  • 1 onion, thinly sliced
  • 1/2 cup of golden raisins
  • olive oil for frying

Preparation

Place chicken thighs in a greased baking dish and add half a jar of the simmer sauce. Roast chicken thighs until tender.

In a food processor add cauliflower and pulse until riced. Set aside. Add carrots and pulse until roughly chopped.

In large pan add oil and heat. Add onion and sauté until golden and beginning to caramelize. Add carrots and stir a few minutes. Add cauliflower and stir until tender. Add golden raisins and half jar of curry sauce. Stir until all ingredients are combined and simmer.

Put “rice” in a bowl and top with sliced chicken thighs.

 

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Cauliflower Crust Pizza
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Cauliflower Crust Pizza

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I am a HUGE pizza fan. I grew up where there was a great Italian restaurant or pizzeria on just about every corner. My dad had Celiac and was diagnosed in 1996. This was before the whole world had embraced Gluten free eating so it was always a challenge to come up with recipes that tasted good. He and my mom came up with an excellent gluten free crust but we never tried a cauliflower crust. I think he might have liked this one. It is really tasty. This is firm enough to pick up a eat like a slice of “real” pizza. It is a good alternative to a flour based crust. Be creative with the toppings! I will be making this again! Adapted from the blog ifoodreal.com.

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Ingredients

1 large head of cauliflower or 5-6 cups of store bought cauliflower rice
1 egg, large
1 tsp dried oregano or Italian seasoning
1/8 tsp salt
1/4 tsp ground black pepper
1/2 cup Parmesan or Mozzarella cheese, grated/shredded
Cooking spray
Toppings (I used mushrooms, roasted grape tomatoes, tempeh and cheese)

Directions

Preheat oven to 375 degrees F and line baking sheet with parchment paper or silicone mat.

Rinse cauliflower, remove the outer leaves, separate into florets and chop into smaller pieces. Process in food processor in 2 batches, until “rice” texture forms (skip if using store-bought “rice”). Transfer cauliflower rice on a prepared baking sheet and bake for 15-20 mins.

Remove cooked cauliflower rice from the oven, transfer to a bowl lined with a double/triple layered cheesecloth or linen towel, and let cool for 5 minutes. Then squeeze the liquid out of the ball (cauliflower inside the cheesecloth) as hard as you can. Be patient and do this a few times until barely any liquid comes out. This is a key part of making the crust firm.

Increase oven temperature to 450 degrees F. In bowl whisk the egg with dried herbs, salt and pepper. Add cheese and squeezed cauliflower; mix very well with spatula until combined.

Line the same baking sheet with new parchment paper or same silicone mat (just make sure to scrape off any bits of cauliflower) and spray with cooking spray. Transfer “dough” in the middle and flatten with your hands until thin pizza crust forms.

Bake for 20-25 minutes, carefully flip with spatula or invert with another baking sheet (this worked best for me) and bake about 15 minutes. Top with your favorite toppings and bake again until cheese on top turns golden brown. Slice and enjoy.

Store: Refrigerate covered for up to 2 days.

Freeze: Tightly wrapped in plastic for 1 month.

Cauliflower Korma with Toasted Almonds & Blackened Raisins 

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Cauliflower Korma with Toasted Almonds & Blackened Raisins 


This was adapted from a recipe by Meera Sodha, author of Fresh India. This serves 4-6 but the recipe can be easily halved for 2 people. I made a few adjustments – I am adding this to my regular rotation of meals I love!

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Ingredients

  • 2 large heads cauliflower, broken into 
bite-size florets
  • Coconut oil
  • 1 teaspoons Smoked paprika
  • 2 1/2 teaspoons kosher salt, divided, plus more to taste
  • 2 large yellow onions, 
thinly sliced
  • 6 garlic cloves, grated
  • 1 (2 1/2-inch) piece fresh ginger, peeled and grated
  • 2 teaspoons garam masala
  • 1 teaspoon freshly ground 
black pepper
  • Pinch of ground cardamom (optional)
  • Pinch of cayenne pepper
  • 1 cup ground almonds
  • 2 tablespoons honey
  • 2 cups plain whole-milk Greek yogurt
  • 3/4 cup whole milk
  • 1/2 cup raisins
  • 1/2 cup sliced almonds

Directions

Heat oven to 350°F. Toss cauliflower with 1/4 cup oil, smoked paprika and 
1 teaspoon salt. Arrange in a single layer on 2 aluminum foil–lined rimmed baking sheets. Roast cauliflower until tender and browned, 30 to 40 minutes.

Meanwhile, heat 3 tablespoons oil in a large skillet over medium. Add onions and cook, stirring often, until softened and lightly caramelized, 12 to 15 minutes. Add garlic and ginger and cook, stirring often, until fragrant. Stir in garam masala, black pepper, cardamom, and cayenne. Add ground almonds, honey, and 1 1/2 teaspoons salt. Cook, stirring, until almonds cling to onions, about 3 minutes. Stir in yogurt and reduce heat to low. Simmer until sauce is thickened and a rich golden color, about 10 minutes. Add milk and cook, stirring, until the sauce is smooth and coats the back of a spoon. Season to taste with salt and remove from heat.

Heat a small frying pan over medium. Add raisins and sliced almonds; cook, shaking pan to keep raisins and almonds moving, until raisins start to blacken and puff up and almonds are golden brown, about 2 minutes.

Add the cauliflower to the sauce, sprinkle with the sliced almonds.

 

Creamy Cauliflower Soup
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Creamy Cauliflower Soup

This is a wonderful, fairly guilt free soup with tons of flavor that gets the creamy taste by using an immersion blender or food processor. I have made this with and without the cheese and either way is great. This makes about 4 servings.

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INGREDIENTS:

  • 2 tbsp butter
  • 2 tbsp unbleached or all purpose flour
  • 1 medium head cauliflower – chopped
  • 1 cup onion, chopped
  • 1 shallot (optional)
  • 1/2 to 1 cup white sharp cheddar cheese, shredded (optional)
  • 4 cups fat free chicken broth (vegetarians can use vegetable broth)
  • salt and pepper to taste

DIRECTIONS:

  1. In a medium saucepan, make a roux by melting the butter on low heat.
  2. Add the flour and stir about 2 minutes.
  3. Add the chicken broth, onions and cauliflower and set heat to medium.
  4. Bring to a boil, then cover and simmer over medium-low heat until vegetables are tender (about 20 minutes.)
  5. Puree with an immersion blender until smooth. Add cheese if using. Season with salt and pepper.
Roasted Parmesan Cauliflower
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Roasted Parmesan Cauliflower

This mades a great side dish with grilled meat or vegetables.

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Ingredients

1 head of cauliflower, cut into chunks
1/8 cup of olive oil
1/2 cup Panko or regular bread crumbs
1/2 cup grated parmesan cheese
1 tsp Oregano
Salt and pepper to taste

Directions

Preheat oven to 400 degrees.

Place cauliflower florets into a plastic bag. Pour in olive oil, seal bag and shake to coat. Add parmesan cheese, oregano and bread crumbs. Seal bag and shake to coat.

Place on a foil lined tray and bake for about 20 minutes or until cauliflower is fork tender.

Roasted Cauliflower and Potato Soup
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Roasted Cauliflower and Potato Soup

The weather has been warm but it SMELLS like fall out there, that dusty leaf smell, pumpkins are everywhere (and in everything). So… time to start making soups and stews. This is velvety smooth and tastes decadent but it is low-fat, gluten-free, and and be made dairy-free and vegetarian!

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Ingredients

  • 3 Tablespoons extra virgin olive oil, divided
  • 1 sweet onion, sliced thin
  • salt and pepper
  • 6 cups cauliflower florets (1 medium-sized head cauliflower)
  • 5 cups chicken stock (or gluten-free chicken broth or vegetable broth)
  • 2 cups diced Yukon Gold potatoes (about 3 medium-sized potatoes)
  • Squeeze fresh lemon juice

Directions

  1. Preheat oven to 400 degrees then line a baking sheet with foil and spray with nonstick spray. Add cauliflower florets then toss with 1 Tablespoon oil, salt, and pepper. Roast for 20-30 minutes or until lightly caramelized then set aside.
  2. Meanwhile, heat remaining 2 Tablespoons oil in a large soup pot over medium heat then add the sliced onions, season with salt and pepper, and then saute until lightly caramelized, 10 minutes.
  3. Add chicken broth and turn heat up to bring to a boil. Add potatoes, cover and reduce heat, and then simmer until potatoes are tender, 8-10 minutes. Add the cauliflower and simmer for about 10 minutes. Transfer the soup to a blender and then blend until very smooth. Pour back into the soup pot. Bring soup back up to a bubble. Stir in a little lemon juice (start with a little, you can always add more.) Taste then add salt and pepper, and then serve with a salad and some crusty bread.
Roasted Cauliflower & Mushrooms
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Roasted Cauliflower & Mushrooms

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This is a great side dish, or vegetarian meal for fall. I used baby Bella and Shiitake, but any variety of mushrooms would be wonderful.

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Ingredients

1 head of cauliflower, chopped into florets
16 oz mushrooms (button, wild, any of the smaller variety), cut into thick slices
2 tbsp olive oil
2 tbs. thyme, chopped
salt & pepper to taste
3-4 slices of rustic bread, thickly sliced and torn into chunks
5 oz shredded gruyere cheese

Directions

Heat oven to 450 degrees. Place cauliflower in a large mixing bowl and toss with olive oil to coat. Place on unlined baking sheet. Roast cauliflower for about 15 minutes.

Place mushrooms on an unlined baking sheet and roast for 10 minutes.

Remove cauliflower and mushrooms from oven. Combine into one baking sheet.
Add bread chunks and sprinkle with cheese. Roast for another 10 minutes.

NOTE: You could also substitute Parmesan for the Gruyere.