Posts Tagged ‘cauliflower’

From the always delicious, always reliable Kalyn’s Kitchen. I added some grilled chicken to this, for a complete meal. Very colorful, too.

Christmas cauliflower with grilled chicken

1 head cauliflower, cut into small, consistent-sized pieces

1 red bell pepper, cut into 1/2″ dice

2 tablespoons extra virgin olive oil

salt and fresh ground pepper, to taste

3 tablespoons pine nuts

2/3 cup sliced green olives

2 tablespoons capers

2 tablespoons chopped fresh parsley

1 – 2 grilled boneless chicken breast, cut into bite-sized pieces

Preheat oven to 425F.  Put chopped cauliflower and peppers into a plastic bowl and toss with 2 T olive oil, stirring so the vegetables are all lightly coated with oil.  Season to taste with salt and fresh ground black pepper and stir again.  Spread the vegetables out in a single layer on a cookie sheet and roast for 20 minutes.
While the cauliflower and peppers are roasting, slice the olives and measure out the pine nuts and capers.  Chop the parsley if using.  After 20 minutes, remove cookie sheet from the oven, put the cauliflower and peppers back into the same bowl, and toss with the olives, pine nuts, capers, and parsley (if using.)  Spread the mixture on to the cookie sheet again and roast an additional 10-15 minutes, or until the vegetables are starting to brown and the olive pieces are looking slightly cooked.  Removed from oven, place in bowl and toss with chicken. Serve hot, with a slice of lemon to squeeze over if desired.

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Beautiful and delicious. From Mary Ann Esposito, with my nondairy adaptations.

Cauliflower frittata

1/8 cup plus 2 tablespoons extra virgin olive oil

1 large onion, thinly sliced

1 medium head cauliflower (about 2 pounds), cut into small florets

4 large eggs

1/2 cup grated soy parmesan

1/4 cup diced dried tomatoes

1/4 cup minced flat-leaf parsley

sea salt and freshly ground black pepper, to taste

In a large skillet, heat 1/8 cup olive oil. Add the onions and cook until they begin to soften. Add the cauliflower and cook, stirring, for 2 – 3 minutes. Cover the pan, lower the heat to medium-low, and cook until tender, about 8 minutes. Remove the onions and cauliflower to a dish, and set the pan aside.

In a large bowl, beat the eggs, cheese, tomatoes, and parsley together. Season with salt and pepper. Add the cauliflower mixture and blend well.

Set the skillet over medium heat, and add 1 tablespoon of the oil. Add the frittata mixture, distributing the cauliflower evenly in the pan. Cook until the frittata holds together when the skillet is shaken.

Place a large dish over the top of the skillet and invert the frittata onto the dish. Add the remaining 1 tablespoon olive oil to the skillet, slip the frittata back into the pan, and cook until lightly browned on the bottom. Turn the frittata out onto a serving plate, cut into wedges, and serve immediately. Serves 6.

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I’m very glad I found this recipe. This is already the best dish of January for me, and maybe for 2011; we’ll see… But eating is believing. Or disbelieving. We could NOT believe that this was not mashed potatoes. So good. And good for you. Very creamy, buttery, and moist. No carbs! You can eat these without guilt. And they’re filling, too.

Cauliflower mashed potatoes (from Pride and Vegudice blog)

2 medium heads of cauliflower, washed and chopped into florets

1-2 tablespoons melted coconut oil (I used canola oil)

2 tablespoons nutritional yeast

1/2 teaspoon sea salt

fresh black pepper to taste

herbs of your choice, to taste (I didn’t use any, but next time may try rosemary or thyme)

Steam the cauliflower florets until very very tender. Puree cauliflower in a food processor until smooth, occasionally scraping down the sides. Add the oil, nutritional yeast, sea salt, pepper, and optional herbs. Continue pureeing until desired consistency is achieved (a couple of minutes). Add any additional salt and pepper to taste.


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A most festive and seasonal salad. The pomegranate seeds against the green herbs really made this sparkle. Tasted wonderful, and destined to be a favorite.

Quinoa tabouleh with roast cauliflower and herbs (from It Pleases Us blog)


3/4 cup quinoa

2 cups chicken broth

1 head of cauliflower

2 tablespoons olive oil

1/4 cup slivered almonds, toasted

1/3 cup raisins, roughly chopped

1/2 bunch chives, finely chopped

1 bunch coriander, shredded

1/2 bunch parsley, shredded

seeds from 1/2 of pomegranate

salt and pepper to taste


1 tablespoon pomegranate molasses

2 tablespoons red wine vinegar

3 tablespoons extra virgin olive oil

Preheat oven to 375 degrees F. Finely slice the cauliflower into pieces, season with salt and pepper and toss in the olive oil. Spread the cauliflower in a single layer on a baking tray. Bake for 20 – 25 minutes, until the cauliflower is evenly browned. Stir once or twice while roasting so that it browns evenly. Set aside and allow to cool.

Meanwhile, wash and then cook the quinoa. You can cook it in a small saucepan with the broth or alternatively, put the stock and quinoa in a rice cooker. You want the quinoa to be tender and the liquid to have evaporated. Set aside and allow to cool.

Make the dressing by whisking all the ingredients and season with salt and pepper.

In a large bowl, combine the cooled cauliflower and quinoa. Mix in the balance of the tabouleh ingredients (almonds, raisins, chives, coriander, parsley, and pomegranate). When ready to serve, toss the tabouleh in the dressing. Makes 4 – 6 servings.


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