Cauliflower Fried Rice

Yield: 4 servings

2 tbsp olive oil, divided

2 eggs, beaten

salt and pepper

1/2 onion, sliced

3 cloves garlic, minced

1-inch knob ginger, minced

1 head cauliflower, grated into rice

1/4 cup tamari

1/4 tsp red pepper flakes

1 tsp maple syrup

1 cup frozen peas and carrots

1 tsp rice vinegar

1 tsp sesame oil

3-4 green onions, chopped

1/4 cup cashews or peanuts, chopped

1. In a large skillet, heat 1 tablespoon of oil over medium heat. Add the eggs and salt and pepper. Cook, stirring, until the eggs are cooked. Remove from pan and set aside. Wipe the pan clean.

2. Place the skillet back on medium heat and add another tablespoon of oil to the pan. Add the onion, garlic, and ginger and cook, stirring often, until softened but not browned, 3 to 4 minutes.

3. Add the riced cauliflower, tamari, red pepper flakes, and maple syrup. Cook, stirring often, for about 3 minutes.

4. Add the peas and carrots and continue cooking until the cauliflower is tender-crisp and the vegetables are warmed through.

5. Stir in the rice vinegar, sesame oil, green onion, nuts, and eggs. Serve hot.

https://www.onceuponachef.com/recipes/cauliflower-fried-rice.html

Moroccan Cod with Carrots, Olives, and Cauliflower Couscous

Yield: 1 serving

1/2 head of cauliflower, cut into florets

juice from 1/2 lemon

salt and pepper, to taste

1 tbsp olive oil

2 tsp ras al hanout (cumin, coriander, clove, cinnamon, nutmeg, mace, allspice, dry ginger, fenugreek)

3 oz cod filet, rinsed and patted dry

2 carrots, trimmed and sliced in half lengthwise

5 castrevelano olives

small handful of Italian parsley, chopped

1. Preheat oven to 400F. Line a small baking sheet with parchment paper.

2. To a food processor, add the cauliflower florets and pulse until they resemble crumbles.

3. Heat a sauté pan over medium low heat. Pour the cauliflower crumbles in the pan and sauté for about 5 minutes or until the cauliflower cous cous are softened. Stir in lemon juice, and season with salt and pepper. Turn the heat off and set aside.

4. Place the carrots, olives, and cod filet on prepared baking sheet. Drizzle with olive oil and rub/toss to coat. Sprinkle the carrots and cod with the ras al hanout and salt and pepper.

5. Temporarily place the cod and olives on a paper towel. Bake the carrots for about 10 minutes, then add the cod and olives to the baking sheet. Roast everything together for an additional 5 to 8 minutes, until the cod is firm to the touch.

6. To serve, mix half the parsley into the cous cous. Add the cous cous to a bowl, top with the olives, carrots, and cod, and sprinkle with the remaining parsley.

https://www.acozykitchen.com/moroccan-cauliflower-cous-cous

Yellow Chickpea Pumpkin Curry

Yield: 4 servings

1/2 tbsp coconut oil

1/2 onion, chopped

1 carrot, chopped or julienned

3 cloves garlic, minced

1 tbsp ginger, grated

2 cups pumpkin or butternut squash, cubed

1 head cauliflower, cut into florets

1 tbsp yellow curry paste

1 tsp ground turmeric

1/4 tsp cayenne pepper, or to taste

1 can coconut milk

1 cup broth or water

2 tbsp creamy peanut butter

1 tbsp tamari or coconut aminos

salt and pepper, to taste

1 red bell pepper, julienned

1 can chickpeas, rinsed and drained

1/2 cup frozen peas

to garnish: cilantro, green onion, and chopped peanuts

1. Place a large pot over medium high heat. Add coconut oil, onion, carrot, garlic, and ginger and cook for 2 to 3 minutes.

2. Add cauliflower florets and cubed pumpkin. Saute for about 5 minutes until vegetables begin to soften a bit.

3. Add curry paste, turmeric, and cayenne, and cook for 30 seconds.

4. Add coconut milk, broth, peanut butter, tamari, and salt and pepper. Stir well to combine and cook for 5 minutes.

5. Add bell pepper and chickpeas. Simmer over medium-low heat for 10 minutes.

6. Just before serving, stir in frozen peas and simmer an additional minute.

7. Garnish with cilantro, green onion, and chopped peanuts.

https://www.ambitiouskitchen.com/nourishing-yellow-chickpea-pumpkin-curry/

Tofu Cashew Coconut Curry

Yield: 4 servings

1 tbsp coconut oil

3 cloves garlic, minced

1 tbsp ginger, grated

1 jalapeño, diced

1 medium sweet potato, diced into 1-inch cubes

1/2 head of cauliflower, cut into small florets (about 2-3 cups)

1 yellow or orange bell pepper, diced

2 carrots, thinly diced or chopped

2 tbsp curry powder

1/2 tsp turmeric

1/2 tsp cumin

1/8 tsp cinnamon

1/2 tsp salt

1 can coconut milk

1/2 cup tomato sauce

1/2 cup vegetable broth

1/4 cup roasted cashews, ground

1 package firm or extra firm tofu, cubed

to garnish: cilantro and extra cashews

1. In a large pot, heat coconut oil over medium-high heat. Add in garlic, ginger, jalapeno, sweet potato, cauliflower, bell pepper, and carrots. Saute for 10 minutes, stirring frequently, until carrots start to soften.

2. Stir in curry powder, turmeric, cumin, cinnamon and salt.

3. Add coconut milk, tomato sauce, broth, and ground cashews. Stir until smooth.

4. Gently add in tofu and stir. Simmer on low heat for 20 minutes or until sweet potatoes and carrots are fork tender.

5. Serve immediately with cilantro and extra cashews.

https://www.ambitiouskitchen.com/vegetarian-tofu-cashew-coconut-curry/

Sheet Pan Meatballs and Vegetables

Yield: 4 servings

Meatballs:

1 lb ground lamb (or chicken or turkey or pork)

3 cloves garlic, minced

1 tsp fresh thyme

zest of 1 lemon

salt and pepper

Vegetables:

1 small red onion, chopped

1 head cauliflower, chopped into florets

1 head bok choy, chopped, washed, and dried

6 mushrooms, sliced

1/4 head cabbage, thinly sliced

2 tbsp olive oil

2 tsp fresh thyme

juice of 1 lemon

salt and pepper

1. Preheat oven to 400F. Line a large baking sheet with parchment paper.

2. In a medium bowl, mix all the meatball ingredients together thoroughly. Form into 12 meatballs. Set aside.

3. In a large bowl, mix all the veggie ingredients together until all are well coated with oil and seasonings. Spread mixture out evenly over the baking sheet.

4. Place meatballs evenly spaced among the veggies.

5. Bake for 30 minutes. Serve warm.

https://autoimmunewellness.com/sheet-pan-lemon-herb-lamb-and-veggies/

Kedgeree

Yield: 4 servings

1/2-lb smoked sablefish or smoked haddock, skin on

1 1/4-lb cod, lingcod, or other firm white fish, skin on

1 bay leaf

1 tbsp coconut oil

1 onion, thinly sliced

1/2 tsp turmeric

1 large cinnamon stick, snapped in half

1 large cauliflower, grated into rice

3 tbsp parsley, chopped

2 tbsp dill, chopped

salt and pepper

lemon wedges, to serve

1. Place the fish skin side down into a large sauté pan. Cover with water. Add bay leaf.

2. Bring up to a simmer and poach gently for about 5 minutes, until just cooked.

3. Remove the fish and bay leaf with a slotted spoon onto a large plate and set aside somewhere warm.

4. Pour the liquor through a sieve into a large jug and keep aside.

5. Wipe out the pan. Heat the coconut oil in the pan and add the onions. Gently sweat them for 6 to 8 minutes until soft and translucent.

6. Add the turmeric, cinnamon stick, and reserved bay leaf, and cook another minute.

7. Add the riced cauliflower and stir to combine.

8. Add 1/2-cup of the poaching liquor and cook for 5 minutes until cauliflower is just tender.

9. Remove the skins from the fish and break the flesh into large flakes. Add to the cauliflower and quickly warm through.

10. Stir in the herbs, and serve immediately with lemon wedges on the side.

https://autoimmunewellness.com/kedgeree/

Cauliflower Herb Egg Cups

Yield: 12

2 cups riced cauliflower

1/2 tsp basil

1/2 tsp oregano

1/4 tsp dill

8 eggs

1/2 tsp salt

1/2 tsp pepper

1 cup shredded cheese, divided

1/2 cup all purpose flour

1/2 tsp baking powder

1. Preheat oven to 350F. Line a standard sized muffin pan with parchment liners and set aside.

2. In a large bowl, mix together the cauliflower, herbs, eggs, salt, pepper, and half the cheese until well combined.

3. Stir in the flour and baking powder until completely incorporated.

4. Spoon the mixture into the muffin pan, filling nearly full. Sprinkle tops with rest of the cheese.

5. Bake for 20 to 25 minutes, until muffins are baked through and no longer jiggle.

https://sweetpeasandsaffron.com/7-healthy-breakfast-egg-muffins-freezer/

Cauliflower and Dill Puree

Yield: 1-2 servings

1/2 cup cauliflower, chopped

1 tbsp coconut oil

handful dill

salt and pepper, to taste

1. Add cauliflower to a steam. Steam until you can pierce it easily with a sharp knife.

2. Add cooked cauliflower, coconut oil, dill, salt, and pepper to a blender. Puree until smooth.

Clean Eats cookbook

Aloo Gobi

Yield: 4 servings

1/4 cup coconut oil

1 onion, chopped

3 cloves garlic, minced

2 tsp ground cinnamon

2 tsp ground ginger

2 tsp ground turmeric

6 medium carrots, chopped

1 head cauliflower, chopped

1 tbsp ginger, grated

2 tsp salt

1/2 cup water

1 bunch cilantro, chopped

1. In a large saucepan, heat the oil over medium heat. Add the onion, garlic, cinnamon, ginger, and turmeric. Cook about 5 minutes or until the onions are translucent.

2. Add the carrots, cauliflower, grated ginger, and salt, and mix well.

3. Add the water and bring to a simmer. Cover and cook for 15 to 20 minutes, or until the carrots are soft.

4. Garnish with chopped cilantro before serving.

https://autoimmunewellness.com/aloo-gobi/

Cauliflower Porridge

Yield: 4 servings

1 large head cauliflower

3/4 cup finely shredded coconut

2 tbsp coconut butter

3 cups coconut milk

zest of 1 lemon

generous pinch salt

optional for serving: mixed berries, nuts, seeds, toasted coconut

1. Cut the cauliflower into florets and place in food processor with the ‘S’ blade.

2. Pulse about 8 to 10 times until the cauliflower is the same consistency as large grains of rice (you may need to do this in batches). Do not purée the cauliflower.

3. Transfer the riced cauliflower to a large pan. Add the remaining ingredients and stir to combine.

4. Bring to a boil, cover with a lid, and cook for about 25 to 30 minutes until the caulilower is tender and the porridge nice and creamy.

5. Garnish as desired.

https://autoimmunewellness.com/warm-porridge-with-lemon-and-berries/

Curried Cauliflower, Carrot, and Potato

Yield: 4 servings

1 tbsp coconut oil

1 small onion, chopped

3 cloves garlic, minced

1 tsp ground cinnamon

1 tsp ground ginger

2 tsp ground turmeric

3 carrots, chopped

2 potatoes, chopped

1 small head cauliflower, chopped

1 tsp grated ginger

salt and pepper

1/2 cup water

1 bunch cilantro, chopped

1. In a large saucepan, heat the oil over medium heat. Add the onion, garlic, cinnamon, ginger, and turmeric. Cook about 5 minutes or until the onions are translucent.

2. Add the carrots and potato. Cook for another 5 minutes.

3. Add the cauliflower, ginger, and salt and pepper and mix well.

4. Add the water and bring to a simmer, then cover and cook for 15 minutes, or until the vegetables are soft.

5. Garnish with chopped cilantro.

https://autoimmunewellness.com/aloo-gobi/

Cauliflower Pizza Crust

Yield: 8 mini pizzas

1 head cauliflower, chopped

2 eggs

1/2 cup shredded mozzarella

2 tbsp freshly grated Parmesan

1 tsp Italian seasoning

salt and pepper, to taste

1. Preheat oven to 425F. Line a baking sheet with parchment paper or a silicone baking mat.

2. Add cauliflower to the bowl of a food processor and pulse until finely ground, yielding about 2 to 3 cups. A box grater can also be used instead of a food processor.

3. Transfer to a microwave-safe bowl. Cover loosely and place into microwave for 4 minutes, or until softened. Let cool.

4. Using a clean dish towel or cheese cloth, drain cauliflower completely, removing as much water as possible.

5. Transfer cauliflower to a large bowl. Stir in eggs, mozzarella, Parmesan, and Italian seasoning. Season with salt and pepper, to taste.

6. Spread cauliflower mixture into 4-inch circles onto the prepared baking sheet. Bake for 12 to 15 minutes, or until golden.

7. Top with pizza sauce, cheese, and toppings. Place into oven and bake until the cheese has melted, about 3 to 5 minutes.

8. Serve immediately, sprinkled with basil and red pepper flakes, if desired.

https://damndelicious.net/2016/07/13/best-cauliflower-pizza-crust/

Spicy Korean Cauliflower "Wings"

Yield: 4 servings

Cauliflower

1 large head cauliflower, cut into bite-size “wings”

1 tbsp olive oil (or melted coconut oil)

salt and pepper

Sauce:

1/3 cup miso paste

1/4 cup maple syrup

2 tbsp tamari

1 tbsp sriracha

1 tbsp sesame oil

1 tbsp Korean chili flakes (or regular chili flakes)

4 cloves garlic, minced

1-2 tbsp water, to thin

1. Preheat oven to 450F. Line a large baking sheets with parchment paper.

2. Add cauliflower to a large mixing bowl and toss with oil to coat. Arrange on prepared baking sheet and roast for 10 minutes.

3. In the meantime, prepare sauce. Add all sauce ingredients to a blender and pulse to combine. Remove from blender and place in mixing bowl from earlier.

4. Remove cauliflower from oven and increase heat to 500F.

5. Add a few “wings” at a time to the sauce. Toss to coat generously, tap off excess, and then place back on baking sheet. Repeat with all wings.

6. Return to oven and bake for 10 to 12 minutes more or until sizzling, golden brown on the edges, and tender but not mushy.

7. Serve immediately. Best when fresh. Can be served with lettuce, shredded carrots, sesame seeds, and/or cilantro.

https://minimalistbaker.com/spicy-korean-style-cauliflower-wings/

Garlic Chili Pasta with Brussel Sprouts and Cauliflower

Yield: 3-4 servings

Cauliflower:

1 small head cauliflower, cut into florets

2 tbsp olive oil

3 cloves garlic, minced

1/4 tsp red pepper flakes

salt and pepper

Pasta:

12 oz spaghetti (or linguini or fettuccini)

2 tbsp olive oil

1 1/2 cups brussel sprouts, halved

3 cloves garlic, skin removed and smashed (not minced)

1/4 tsp red pepper flakes

2 tbsp parsley, chopped

2 tbsp pine nuts

1/4 cup vegan parmesan cheese

salt and pepper

1. Preheat oven to 450F. Line a baking sheet with parchment paper

2. Place cauliflower on prepared sheet with olive oil, garlic, red pepper flakes, and salt and pepper. Toss to coat. Roast for about 20 minutes, stirring halfway through. Set aside.

3. In the meantime, cook the spaghetti. Set aside.

4. In a large pan, heat olive oil over medium heat. Once hot, add brussel sprouts, cut-side down, and smashed garlic and red pepper flakes. Sauté 3 to 4 minutes, tossing occasionally, until brussel sprouts are cooked and garlic is fragrant and slightly golden brown. Remove garlic from pan and let cool slightly, then mince and add back to pan.

5. Add cooked pasta, parsley, pine nuts, vegan parmesan cheese, cauliflower, and toss to combine.


https://minimalistbaker.com/garlic-chili-pasta-with-roasted-cauliflower/

Roasted Cauliflower Soup

Yield: 2 servings

1 medium cauliflower, cut into large florets

4 cloves garlic, whole and unpeeled

2 tbsp butter (or olive oil or coconut oil), melted

1/4 tsp ground ginger
1/4 tsp turmeric

salt and pepper

2 cups chicken broth (or vegetable broth), warmed

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.

2. Place the cauliflower and garlic onto prepared tray.

3. Pour butter over, and sprinkle with ginger, turmeric, and salt and pepper. Toss to coat.

4. Bake for about 30 minutes, or until browned on the edges, turning halfway through.

5. Squeeze garlic out of their skins and transfer to a blender, along with the cauliflower and warmed broth. Blend until smooth. Adjust seasoning as necessary.

https://autoimmunewellness.com/roasted-cauliflower-soup-crispy-prosciutto-gingered-thyme-oil/

Herb Vegetable Soup

Yield: 4-6 servings

2 tbsp olive oil
1 onion, chopped
1/2 cup celery, chopped
1/2 cup fennel, chopped
1 clove garlic, minced
1 cup zucchini, chopped
1 cup yellow squash, chopped
1 cup broccoli, chopped
1 cup cauliflower, chopped
3 cups vegetable stock
1 cup spinach
1/4 cup parsley
salt and pepper
1 tsp dill, chopped

1. In a large pot, heat the olive oil over medium heat. Add onion, celery, and fennel, and saute for 5 to 8 minutes, or until softened.
2. Add garlic, zucchini, yellow squash, broccoli, cauliflower, and vegetable stock. Let simmer for 10 minutes, until all vegetables have softened.
3. Add spinach and parsley and let wilt for 1 minute.
4. Pour into a high speed blender and puree until smooth. Season to taste with salt and pepper, and garnish with dill before serving.

Cauliflower and Chickpea Salad

Yield: 4 servings

Chickpeas:

1 can chickpeas, drained and rinsed
zest of 1 lime
1/2 tsp chili powder
salt and pepper
2 tbsp olive oil

Dressing:
1 tbsp grainy mustard
1/2 tbsp maple syrup
zest and juice of 1 lime
2 tbsp olive oil
salt and pepper

Salad:

1 head of cauliflower, grated
salt and pepper
6-8 radishes, quartered
1/4 cup parsley, chopped
2 sprigs mint, julienned
2 green onions, finely sliced
1 crisp apple (like fuji or pink lady), sliced thin
1 avocado, cut into chunks
1/3 cup sunflower seeds

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. Spread chickpeas out on the prepared baking sheet.

3. In a small bowl, combine lime zest, chili powder, salt, pepper, and olive oil. Pour over chickpeas and toss to coat. Roast until lightly crispy and golden, about 15 minutes. Remove from oven and set aside.

4. Prepare dressing by whisking together all dressing ingredients. Set aside.

5. In a large bowl, season cauliflower rice with salt and pepper and drizzle with 2 tablespoons of the dressing. Toss to combine. Let marinate for 10 minutes.

6. Add remaining salad ingredients and roasted chickpeas. Toss with remaining dressing before serving.

http://thefirstmess.com/2014/04/09/vegan-cauliflower-and-roasted-garbanzo-rice-and-peas-recipe/

Chickpea and Sweet Potato Buddha Bowl

Yield: 4-6 servings

2 large sweet potatoes, diced
1/2 red onion, diced
1 small cauliflower, cut into florets
6 tbsp olive oil or coconut oil, divided
1 bunch kale, destemmed, finely chopped
1 can chickpeas, drained, rinsed, and patted dry
1 tsp cumin
3/4 tsp chili powder
3/4 tsp garlic powder
1/2 tsp oregano
1/4 tsp turmeric
salt and pepper, to taste

1. Preheat oven to 375F. Line two baking sheets with parchment paper.
2. Toss sweet potatoes and red onion in olive oil and salt and pepper on one baking sheet and place in oven.
3. Toss cauliflower in olive oil and salt and pepper on the second baking sheet. Begin baking 10 mins after sweet potatoes.
4. While vegetables are roasting, toss chickpeas with spices.
5. Heat a skillet over medium heat. Add 1 tbsp of oil. Once hot, add the chickpeas and saute, stirring frequently. Cook about 10 minutes, or until brown and fragrant. Remove from heat and set aside.
6. In a large pot over medium heat, add 1 tbsp of oil. Add kale and heat until wilted. Season with salt and pepper.
7. To serve, divide sweet potatoes, cauliflower, kale, and chickpeas into four or six dishes. Serve with lemon tahini dressing.


http://minimalistbaker.com/sweet-potato-chickpea-buddha-bowl/

Sheet Pan Chicken Tikka

Yield: 4 servings

Marinade:
1-inch knob of ginger, minced
3 cloves garlic, minced
1 jalapeno pepper, seeded and minced
3/4 cup yogurt
1 tsp salt
1 tsp garam masala
1 tsp ground cumin
1 tsp turmeric
1 tsp paprika
1/2 tsp cayenne pepper
1 tsp sugar

2 lbs chicken thighs, drumsticks, or halved breasts (all skin-on, bone-in)
3 medium Yukon Gold potatoes, cut into chunks
1 small cauliflower, cut into florets
1/2 tsp cumin seeds
3 tbsp olive oil salt and pepper
1 shallot, sliced thinly, tossed with lemon juice and salt
1/3 cup cilantro, chopped

1. Combine all marinade ingredients in a bowl.
2. Place chicken pieces and marinade into a freezer bag and toss to coat. Marinate for 30 minutes, or overnight.
3. Preheat oven to 425F.
4. Line a large baking dish with parchment paper. Add potatoes, cauliflower, cumin seeds, and toss with olive oil and season with salt and pepper.
5. Remove chicken from marinade leaving excess behind. Make spaces between the vegetables for the chicken.
6. Roast for 20 minutes, stir to ensure everything is cooking evenly, and cook another 10-15 minutes until everything is cooked through.
7. To serve, garnish with pickled shallot and cilantro.

https://smittenkitchen.com/2016/04/sheet-pan-chicken-tikka/

Mango and Curried Chickpea Salad

Yield: 4 side servings

1 small cauliflower, broken into small florets
3 tbsp olive oil
1 medium onion, thinly sliced
1/2 tsp salt
1 tsp ground coriander
1 tsp black mustard seeds
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp curry powder
1 tsp sugar
1 can chickpeas
1 large ripe Alphonso mango, diced
1 jalapeno pepper, seeded and finely chopped
1 cup cilantro, chopped
3 tbsp lime juice
1 cup baby spinach leaves

1. Bring a large pot of water to boil and blanch cauliflower for 1 minute. Drain and pat dry.
2. In a medium pan, heat 2 tbsp oil over medium-high heat. Add the onion and cook for 5 minutes.
3. Add spices and cook for 2 minutes. Transfer to a medium bowl.
4. In the same pan, heat remaining 1 tbsp of oil. Add cauliflower and fry for 3-4 minutes, just to give it colour.
5. Add cauliflower to bowl with onions. Add chickpeas, mango, jalapeno, cilantro, lime, and spinach. Stir well and serve at once, or chill and serve within 24 hours.