Yes, really what's up with a cauliflower?! Apparently, you can make almost anything these days with it. I was quite surprised to see recipes all over the internet. So I said, why not..an tried it.
I am bringing you the best I tried so far, and believe me, you will be, like me, pleasantly surprised. You can substitute rice, pasta, couscous .. you name it, with this amazing vegetable. You can even make cakes..without flour..the real one.
This is my favorite! Great appetizer or even side dish.
1 head cauliflower,
large (7" - 8" wide)
1/4 cup or just 3 egg
1/2 cup + 3/4 cup
(for topping) Mozzarella/ parmesan/griere shredded (you can use any cheese you
1 tbsp Italian herb
seasoning or any dried herbs like rosemary, basil, parsley
1/4 tsp freshly
ground black pepper
Pinch of salt
sauce for dipping
Preheat oven to 375
degrees F.Rinse cauliflower, remove outer
leaves and separate into florets with a paring knife. Place cauliflower florets
ina food processorand process until "rice" texture.
Place in an oven
proof baking dish and bake for 20 mins.Remove cooked cauliflower from the oven and transfer to a bowl
lined with a tea/linen towel. Important: Dry completely!
Let the cauliflower
cool down a bit until it is safe to touch, about 15 minutes.
Fold the towel
holding by the ends and squeeze the liquid out of the cauliflower
"ball" as hard as you can. Be patient and do this a few times
until barely any liquid comes out. I squeezed out 1 cup of
liquid. Second photo, from right to left: before squeezing, after
squeezing, liquid squeezed
Increase oven T to
450 degrees F.Transfer cauliflower toa mixing bowlalong with egg whites, 1/2 cup cheese, herb seasoning, black
pepper, pinch of salt and mix to combine.
cauliflower mixture onto the baking sheet lined with parchment paper.Flatten with your hands into a
rectangle, approximately 9" x 7" size and 1/4" thick.
Bake for about 15 minutes,
remove from the oven and top with remaining cheese.Bake for another 5 minutes and
then broil until cheese turns golden brown.Cut into
12 bread-sticks and serve hot with warm marinara sauce or plain.For a lighter version, do not top with cheese.
For the base
cauliflower (about 750g/1lb 10oz)
100g ground almonds
2 eggs, beaten
1 tbsp dried
1 can of chopped tomatoes
1 tbsp tomato purée 1 garlic clove, crushed
aubergine, thinly sliced lengthways into long strips
2 tbsp olive
oil, plus extra for greasing
1 small red
onion, cut into 8 wedges
of your choice, sliced
bunch basil, leaves picked,
mozzarella 25g Grana
Padano or Parmesan grated,
to serve a few pinches of chilli flakes
Heat oven to 200 C. Remove the leaves from the cauliflower then cut into chunks. Puls half the cauliflower in a food processor until
finely chopped, like rice. Transfer to a bowl and repeat with the remaining
half. Leave to cool a little. Squeeze as much liquid as you can out of
the cauliflower, then transfer to bowl. Stir in the ground almonds,
egg, oregano and plenty of seasoning. Line a baking tray with baking parchment
and grease with oil. Mound the cauliflower mix into the centre of the tray,
then use a spoon and your hands to spread out into a pizza size round. Make it a
little thicker at the edges to create a ‘crust’. Bake for 15 mins until
golden brown and starting to crisp a little at the edges. Meanwhile, heat a
griddle pan, brush each slice on both sides with a little of the oil,
season and cook for 5-6 mins, turning once, until softened and charred – you’ll
need to do this in batches. Transfer to a plate. Brush the onions with oil,
season and griddle for 5- 8 mins until softened and charred, same do with
To make the
tomato sauce, mix the canned tomatoes, tomato purée, garlic and some
seasoning in a blender until smooth. Transfer to a small saucepan, bring to a
simmer and cook gently for 8-10 mins until thick. Add basil leaves.
cauliflower base is cooked, set aside to cool a little. Turn the oven up to
240C. Spread the tomato
sauce over the base, sprinkle over the cheese, then arrange the eggplant, red
onion and mozzarella on top. Scatter over the chilli flakes and return to the
oven for 10 more mins. Before serving, shave over a little more cheese and
scatter with the remaining basil leaves.
For 2 burgers:
1 head cauliflower, green leaves removed, sliced
1 cup breadcrumbs
¼ cup grated hard cheese, like Pecorino Romano or Parmesan cheese
½ cup flour
2 eggs, beaten
Vegetable oil, for frying
2 slices Havarti/provolone cheese
2 whole wheat bread buns, toasted
mustard, Spicy Hummus or Mayo
Sliced roasted red peppers, sliced tomatoes
To make cauliflower steaks/ patties, cut
the parts of the cauliflower head with stem in half, creating two round “steaks”.
Combine the breadcrumbs with the grated cheese in a
large bowl, along with a pinch of salt and some black pepper, and set aside. Bread
the cauliflower “steaks” by dipping them in the flour, then into the beaten
eggs, then into the breadcrumbs/parmesan mixture; set aside on a plate while
you heat your pan with oil for frying.Heat enough oil in a large non-stick pan
to shallow fry, about 1-2 inches; once oil is hot, add the breaded cauliflower
“steaks” in and fry for roughly 2 minutes per side, or until golden-brown;
place the “steaks” on paper towels to drain.Top each “steak” with a slice of cheese, and place it under the broiler (or small toaster oven) just
to melt the cheese.
To assemble the burgers, spread some of the Spicy
Hummus or Mayo onto both top and bottom toasted buns, then add some leaves of
lettuce; place the cheesy cauliflower “steak” over the lettuce, then top it with
a few slices of the roasted red peppers and tomatoes and cover it with the top
bun; serve while hot with choice of sides.
2-3 cups of cauliflower
florets, dried completely
1 tablespoon olive oil
¼ cup toasted walnuts, chopped
2 tablespoons pine nuts,
½ teaspoon dried cilantro
½ teaspoon red chili flakes
2 tablespoons currants
1 cup cooked chickpeas
¼ cup chopped fresh parsley
½ cup coconut milk
1 teaspoon curry powder
First, toast your nuts and
roast your chickpeas ( this is optional).
Make your sauce by stirring
together the coconut milk and curry powder, and a pinch of salt.
Pulse cauliflower in a food
processor until it’s “riced” (to the size of couscous).
Heat oil in a large skillet
over medium heat. Add the cauliflower “couscous” and a a bit of salt. Let it
gently toast for a minute or so and stir: you should see a few of the bits
turning golden brown. Toss again and add the nuts and spices and chickpeas.
Cook until the spices become fragrant (about 30 seconds more) and remove from
Toss cauliflower mix with half
the sauce, (not too much so it stays fluffy), and top with fresh cilantro.
Taste and adjust seasonings and serve it with the rest of the sauce on the
Cauliflower mac and cheese
1 big head of cauliflower (4
loose cups, chopped, plus extra small florets to leave whole)
350g brown rice elbow
1 tablespoon dijon mustard
1 shallot, minced
3 cloves of garlic
½ teaspoon smoked paprika
¾ - 1 cup cashew cream (see
recipe below) or sharp cheddar
1 tablespoon sherry vinegar
salt , pepper
pasta water, as needed to thin
¼ cup bread crumbs
¼ - ½ cup parmesan cheese
super cheesy option: add an
extra handful of cheddar under the panko
¼ cup chopped chive
a few pinches of red pepper
cashew cream: (this makes extra,can be made ahead)
1 cup cashews, soaked for a
few hours (strain soaking water before using)
¼ - ½ cup water
1 small garlic clove
¼ cup minced shallot
2 tablespoons fresh lemon
salt, to taste
If you're making the vegan
option, start by making your cashew cream. (Strain the soaking water from the
cashews). Place all ingredients in a blender, and blend until smooth. Scoop the
cream out of the blender and set aside.
Preheat oven to 400 degrees.
Bring a large pot of salted
water to a boil. Add cauliflower florets and cook until tender but not mushy,
about 8 minutes. Use a slotted spoon to drain and scoop the cauliflower into a
blender. When the cauliflower is out, bring your water back up to a boil and
add the pasta.
Back to your blender - add the
dijon mustard, shallot, garlic, smoked paprika, salt, pepper, to the
cauliflower, and puree well. Add about ¾ cups of cashew cream (or cheddar
cheese), sherry vinegar, and blend again. Add starchy pasta water, as needed,
to thin the sauce. Taste and adjust seasonings. (Add more cashew cream if you
When your pasta is al dente,
set aside a cup or so of pasta water, then fully drain your pasta and the water
out of the large pot. Return the cooked pasta to the pot and stir in the sauce.
Add more reserved pasta water as needed to create a creamy sauce.
Pour your pasta into a large
baking dish (or a few individual sized dishes). Place the remainder of the
cauliflower florets on top. Top with a sprinkling of breadcrumbs, parmesan cheese
(if using) and a drizzle of olive oil. (optional: make it extra cheesy by
adding a layer of sharp cheddar underneath and parmesan)
Bake until the top is golden
and crispy - about 15 minutes depending on the size of your dish.
Remove from oven and top with
chives and red pepper flakes.
1 large cauliflower, finely chopped
1 onion, chopped
4 cloves of garlic, minced
3 lemons, juiced
(Parmesan cheese, 1 handful- optional)
Chicken stock - 500ml
Fresh parsley, chopped
20 large king prawns, peeled
Once you have prepped your ingredients, add the
cauliflower to a large pan, with some olive oil and half the fresh garlic. fry
off for around 5 minutes.
Now add the chicken stock and allow to simmer for
Meanwhile in a pan, fry the rest of the garlic
gently on a low heat, and add the prawns. After cooking for around 4 minutes
each side, squeeze over the juice of 1 lemon, toss the prawns in the parsley
and set aside.
Once the risotto is taking form, add the juice of
one lemon and season with salt and pepper and parmesan cheese if required. When
the liquid has evaporated, add the risotto to plates. Top with the prawns and
you better BELIEVE it!
BROWNIES (LOW CARB AND GLUTEN FREE)
for about 25 brownies
1 cup raw
unsweetened almond milk
dark 90% chocolate
½ cup butter
1 tsp vanilla
1 cup ground
unsweetened cocoa powder
3 tsp of
1 tsp ground
½ tsp baking
⅛ tsp salt
raw cauliflower in a blender, then add your almond milk and puree together for
another 30 seconds. Make sure its completely smooth and there are no chunks!
butter, chocolate squares and cream cheese into a bowl and melt over stove.
There may be a few small chunks of chocolate still not melted and that's ok.
chocolate mixture into the blender with the cauliflower. Puree for about 20 seconds
until well blended. Add eggs and blend well.
Add all of
the dry ingredients into a large mixing bowl and stir to combine. Pour the wet
ingredients from the blender into the bowl containing the dry ingredients
(scraping to get as much out as possible) and stir to combine thoroughly. The
batter will be thick, almost mousse-like.
Grease a 9 x
9 baking pan and spread the batter evenly into it. Bake in a pre-heated oven at
375 degrees (F) for 35 minutes. Remove and cool before cutting.
Dry ingredients 1/2 c. black eyed pea flour (use the grain setting on Blender if you can't find flour 1/2 c. chickpea flour 1/3 c. tapioca flour 1/2 tsp cream of tartar 1/2 tsp baking soda 1/2 tsp ground cinnamon 1/4 tsp salt 3/4 c. cauliflower pulsed in a blender/grated carrots
1/3 c. dried cranberries
Wet ingredients 1/4 c. honey 3 Tbs oil 3 Tbs apple sauce 1 tsp vanilla extract
Preheat oven to 325 degrees Line 2 baking sheets with parchment paper. Mix wet ingredients in one bowl and dry in another, then combine. Add cauliflower and cranberries.
Drop by rounded teaspoonfuls onto the prepared baking sheets. Bake for 15 minutes or until light brown then move to a rack and cool.
Cauliflower "RICE PUDDING"
1/2 cup finely grated (riced) raw cauliflower 1/4 cup sugar 1 tbsp honey 4 oz cream cheese or coconut cream 2 egg yolks 1/2 cup coconut milk (or Heavy Cream) 1/2 cup unsweetened almond milk 1 tsp vanilla extract 1/2 tsp cinnamon
To make the “rice,” cut the cauliflower into pieces and pulse in a food processor until small pieces of “rice.” Heat 1/4 cup coconut milk with natural sweetener, extract, cinnamon. Let stand for 15 minutes. Beat egg yolks with 1/4 cup of coconut milk; set aside. Pour the almond milk in sauce pan, add cream cheese and cook on medium heat, stirring constantly, until thickened. Add cauliflower mixture and egg mixture to pan and stir to thicken. Pour into 4 small pudding dishes and refrigerate 1-3 hours. Serve and enjoy! Makes 4 servings.