Tag Archives: Cauliflower

Crispy Orange Cauliflower

 

 

INGREDIENTS:
1 small head of cauliflower, cut into small florets
1/2 c. Oil for frying
For Flour Mixture:
1 Tb flaxseed meal + 2 Tb water, allow to sit until thickens
1/3 c. water
1/3 c. corn starch
1/3 c. whole wheat flour
1 tsp oil
For Orange Sauce:
2 Tb oil
2-3 tsp chopped garlic
6 green onions, thinly sliced
zest of 1 orange + juice of orange, reserve a small amount for garnish
1 tsp sesame oil
2 Tb soy sauce
2 Tb red wine vinegar
2 Tbsp brown sugar
1 tsp corn starch
For garnish:
1-2 Green Onions, thinly sliced
Sesame Seeds

 

Blend all flour mixture ingredients together until a nice batter is formed (shouldn’t be too thick: think waffle batter consistency).
While you are doing this, heat up a skillet with 1/2 c. oil on medium/high heat. Make sure it has been properly heated.
Dip each small floret into the batter and make sure each piece is entirely covered.
Fry in oil until completely browned.
Allow to drain on a paper towel-lined plate.

Pour out oil from skillet and wipe clean with a paper towel, heat (fresh) oil and garlic for 1 minute.
Add everything else to skillet, whisk together until thickened and bubbly. Toss in crispy cauliflower into the skillet and coat thoroughly. Place on top of rice.

Garnish with green scallions, orange zest, and sesame seeds.

 

Serves: 2

-Adapted from E-how and Vegan Richa-

Skillet Cauliflower Side

 

This is a delicious cauliflower side dish that is sure to go well with almost any main dish!

 

Ingredients:
1 Head Cauliflower, cut into florets
4 Tablespoons Butter, divided
1 Onion, chopped
1/2 Cup Italian Seasoned Bread Crumbs
Salt and Pepper

 

Bring 2 Cups water to a boil in a large skillet.  Add cauliflower florets and boil until tender.  Drain and set aside.

Melt 1 Tablespoon butter in the same skillet over medium high.  Brown onion, about 3-5 minutes.  Add remaining 3 Tablespoons butter and melt.  Stir in bread crumbs, coating with melted butter.

Add cauliflower back to the skillet and heat though, 3-5 minutes.  Season to taste with salt and pepper.

 

Yield: 4-6 Servings

-Recipe from AllRecipes.com-

Curried Cauliflower and Chickpea Stew

Chicken, cauliflower and curry are just meant to be together.

 

Ingredients:
1 Tablespoon Extra Virgin Olive Oil
3/4 lb Chicken Breasts, cut into bite sized pieces
1 Onion, Chopped
1 Cloves Garlic, finely grated
1 teaspoon Ground Ginger or about 1 inch freshly grated ginger
1 teaspoon Curry Powder (2 teaspoons if you like a stronger curry flavor)
1 teaspoon Cumin
3 Cups Cauliflower Florets
1 (14oz) Can Diced Tomatoes
1 Can Chickpeas, drained and rinsed
1/4 Cup Chicken Broth
1/4 Cup Sour Cream
Kosher Salt and Freshly Ground Black Pepper

 

Heat the olive oil in a large soup pot over medium-high heat.  Add chicken and cook until browned.  Add the onion and garlic, cooking until softened.

Stir in the ginger, curry powder and cumin.  Cook for 1 minute.  Add the cauliflower, tomatoes, chickpeas and broth.  Bring to a bubble, reduce heat and simmer until the cauliflower is softened, about 10 minutes.

Stir in the sour cream and season to taste with salt and pepper.

 

Serves: 4

 

-Recipe adapted from KraftFoods-

Peanut Butter Chicken and Vegetable Soup

 

Peanut butter soup!?  You may think that sounds crazy, but that’s OK because I thought it sounded crazy until I tried it.  The peanut butter wasn’t overpowering and it gave it a very good flavor.

 

Ingredients:
2 Tablespoons Extra Virgin Olive Oil
1 ¼ lbs Boneless Skinless Chicken Breasts, cut into bite sized pieces
Salt & Pepper
1 Large Onion, chopped
1 lb Sweet Potatoes, peeled & chopped
4 Celery Stalks, chopped
2 Cups Baby Carrots, chopped
1 Red Bell Pepper, chopped
1 Head Cauliflower, cut into florets
1 (14.5 oz) Can Diced Tomatoes with Basil and Garlic
8 Cups Chicken Broth
1 teaspoon Garlic Powder (or 2 cloves garlic, grated)
1/2 Cup Smooth Peanut Butter

 

 

Heat the olive oil in a large soup pot over medium-high heat.  Once hot, add the chicken and cook until browned.  Season with salt and pepper.

Add the onion, celery, carrots and bell pepper.  Cook until softened, about 5 minutes.

Add the potatoes, cauliflower, diced tomatoes and broth.  Bring to a bubble, then reduce to a simmer and cover.  Season with salt and pepper to taste.  Cook until the potatoes are softened, about 15 minutes.

Stir in the peanut butter and stir until combined.

Serves: about 8

Cauliflower Soup

Robbie had very little faith that this soup would taste good, and was kind of disappointed when I told him what was for dinner.  He admitted that he shouldn’t doubt my cooking skills though after trying it.  He even went back for seconds!  I think the potato was what made this soup great.  This was adapted from a recipe by Robert Irvine from the Food Network.  I served this with an artichoke that we dipped in the soup.

Ingredients:
2 Tablespoons Extra-Virgin Olive Oil
1 onion, chopped
¼ cup flour
4 cups chicken stock
1 head cauliflower, cut into florets
1 medium potato, peeled and diced
2 cups whole milk
1 teaspoon dried parsley

Heat the olive oil in a large soup pot over medium-high heat.  Add the onion and cook 5-7 minutes to soften.  Stir in the flour and cook for 1 minute.  You may need to add a drizzle of olive oil to help the flour absorb completely.

Add the stock, cauliflower, and potato.  Bring to a boil, reduce heat to medium and simmer until the veggies are tender, about 15 minutes.  Puree with an immersion blender or in batches in a food processor or blender then return to pot.

Add the milk and parsley.  Bring to a bubble.  Reduce heat to low and simmer for 10 minutes to thicken.

Mashed Cauliflower

Looks sort of like mashed potatoes, tastes sort of like mashed potatoes…but it’s cauliflower!!  This was really, very tasty!  You should try this sometime.

Ingredients:
1 head cauliflower, cut into florets
2 cups chicken stock (or water or vegetable stock)
½ cup Cheddar cheese
2 cloves garlic, grated
2 Tbsp butter
salt & pepper

In a large skillet that has a lid, bring to stock to a boil over high heat.  Reduce heat slightly, add the cauliflower and cover.  Cook until tender, about 8 minutes.

Drain cauliflower and return to the skillet.  Mash the cauliflower with a potato masher.  Still using the masher, mix in the cheese, garlic, butter and season with salt and pepper to taste.