12 Creative Cauliflower Recipes

Recipe adapted from Foodie with Family's General Tso's Chicken Ingredients: For the cauliflower: 1 large head of cauliflower cut into florets 2 tsp sesame oil 1 egg 1/3 cup corn starch 3 tbs soy sauce peanut oil for frying For the sauce: 2 1/2 tsp minced ginger root 3 cloves of minced garlic 1 1/2 cups vegetable stock 1/3 cup soy sauce 2 tbs cornstarch 2 tsp garlic chili sauce ( you can find this in the Asian isle at most grocery store) 1/4 cup brown sugar, loosely packed 1 tbs sesame oil 1 tbs peanut oil White rice and steamed broccoli for serving Green onions for garnish

To prepare your cauliflower, in a medium mixing bowl mix together cornstarch, soy sauce, sesame oil, and egg until a you form a batter. Should be a tad thick but not quite as thin as pancake batter. Toss cauliflower in batter until evenly coated. Set aside for about 15-20 minutes. In a heavy bottomed fry pan, add 2 tbs of peanut oil and heat until the pan is hot. Toss in cauliflower florets and fry over medium heat until evenly browned on all sides. Don't over crowd! If you need to make them in batches, remove cauliflower from pan an place on a paper towel while you repeat the process

Once cauliflower is prepared, start your sauce. In a separate sauce pan, add sesame oil and peanut oil with your garlic and ginger. Saute until fragrant. Mix in remaining sauce ingredients and whisk constantly over medium high heat, until it comes to a low boil. Once sauce has thickened, add to the fry pan you cooked your cauliflower in and toss with fried cauliflower. Over medium low heat, toss the cauliflower until it is evenly coated in the sauce. Serve over white rice and with a side of steamed broccoli.Garnish with green onions.

For the Cauliflower Rice: 2 tablespoons grapeseed or olive oil 1 head cauliflower, grated 1 lime, juiced 1 tablespoon chili powder 2 teaspoons onion powder ¾ teaspoon kosher salt For the guacamole: 2 ripe avocadoes 2 cloves garlic, minced 1 lime, juiced 2 tablespoons red onion, chopped 1 jalapeno, seeded and chopped 1 roma tomato, seeded and diced 1 tablespoon fresh cilantro, chopped Salt (to taste)

For the Burrito Bowls 1 14-ounce can garbanzo beans 1 ear corn, cooked and kernels removed Guacamole Cauliflower Rice Pico de Gallo Cilantro for serving Remove the green stems off the cauliflower and chop the head of cauliflower in half. Grate the whole head (one half at a time) on the box grater. It’s ok if you leave some small florets. In a large skillet, heat oil to medium-high heat. Add the cauliflower, lime juice, chili powder, onion powder, and salt. Stir everything together and cover the skillet. Cook the cauliflower, stirring consistently until browned 15-20 minutes.

To Make the Guacamole: Peel and pit the avocados & place them in a bowl. Add the lime juice, garlic, onion, jalapino, & mash with a fork or chop with a knife (to leave the guacamole chunky, use a knife to chop everything together). Add the chopped tomato and cilantro and fold into the guacamole. To make burrito bowls: Add the garbanzo beans to a saucepan and heat on medium to medium-high until hot. Steam an ear of corn about 5 to 8 minutes. When it’s cool enough to handle, carefully remove the kernels using a knife. Dish desired amount of cauliflower rice, beans, & corn into a bowl, top w/pico

1 big head of cauliflower (4 loose cups, chopped, plus extra small florets to leave whole) 12 oz brown rice elbow pasta 1 tablespoon dijon mustard 1 shallot, minced 3 cloves of garlic 1/2 teaspoon smoked paprika 3/4 - 1 cup cashew cream (see recipe below) or sharp cheddar 1 tablespoon sherry vinegar salt & pepper pasta water, as needed to thin topping options: 1/4 cup panko bread crumbs (or gf panko) non-vegan option: sprinkle 1/4 - 1/2 cup parmesan cheese super cheesy option: add an extra handful of cheddar under the panko 1/4 cup chopped chives a few pinches of red pepper flakes

cashew cream: (this makes extra & can be made ahead) 1 cup cashews, soaked for a few hours (strain soaking water before using) 1/4 - 1/2 cup water 1 small garlic clove 1/4 cup minced shallot 2 tablespoons fresh lemon juice salt, to taste Instructions 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 & set aside. Preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Add cauliflower florets & cook until tender but not

mushy. 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 & scoop the cauliflower into a blender. When the cauliflower is out, bring your water back up to a boil & add the pasta. Back to your blender - add the dijon mustard, shallot, garlic, smoked paprika, salt, pepper, to the cauliflower, & puree well. Add about 3/4 cups of cashew cream (or cheddar cheese), sherry vinegar, & blend again. Add starchy pasta water, as needed, to thin the sauce. Taste & adjust seasonings.

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. Stir in the remainder of the cauliflower florets. Pour your pasta into a large baking dish (or a few individual sized dishes). Top with a sprinkling of panko, parmesan cheese (if using) and a drizzle of olive oil. (optional: make it extra cheesy by adding a layer of sharp cheddar underneath the panko and parmesan).

Bake until the top is golden and crispy - about 12-20 minutes depending on the size of your dish. Remove from oven and top with chives and red pepper flakes.

Sodium: 397 mg (without salt) • Cholesterol: 47 mg Ingredients: 2 cups cooked cauliflower florets, finely chopped *see note 1 large egg 1 large egg white 1/2 cup onion, minced 3 tbsp minced fresh parsley 1/2 cup reduced fat sharp cheddar cheese, grated 1/2 cup seasoned breadcrumbs salt and pepper to taste cooking spray

*to cook the cauliflower florets, steam a little over 2 cups raw cauliflower florets in a little water covered for for 4 to 5 minutes or until tender but not mushy, then drain well and dry on paper towel, then using a knife finely chop and set 2 cups aside. Preheat oven to 400°F. Spray a nonstick cookie sheet with cooking spray. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste. Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16-18 minutes, turning halfway through cooking until golden.

1 head cauliflower, riced (about 3 cups) 2 tbsp almond flour 1 tbsp coconut flour 1 tbsp organic corn meal (not paleo- you can sub almond flour) 2 organic eggs 1/2 tsp garlic powder 1/4 tsp Himalayan sea salt Everything topping: 1/2 tsp poppy seeds 1 tbsp sesame seeds 1 tsp dried minced garlic 1 tbsp dried minced onion 1/2 tsp Himalayan sea salt

Preheat oven to 400 In a food processor, or using a hand grater, pulse/grate cauliflower until rice consistency In a bowl combine eggs, cauliflower rice, almond flour, coconut flour, corn meal, garlic powder, and salt In a separate bowl combine "everything" topping ingredients Lay parchment paper on a baking sheet Make 4 even sized balls and lay onto parchment paper Sprinkle "everything" topping and slightly press them into the top Bake for 15-20 minutes, or until bread-like consistency (it might be longer depending on the size you make)

Optional: Broil on high for 3-5 minutes after baking Optional: For extra crisp, remove from baking sheet and do the broiling step with the buns directly on the oven rack Remove from baking sheet and let cool directly on a cooling rack

1 medium cauliflower head broken into florets 3 tablespoons extra virgin olive oil 1 cup hazelnuts 2 avocados ½ pomegranate bunch of parsley Dressing 1 ½ tablespoon maple syrup ½ teaspoon cinnamon ½ teaspoon sumac pinch of cayenne pepper 1½ tablespoon white wine vinegar dash of lemon juice 3-5 tablespoons of extra virgin olive oil salt freshly ground pepper

Preheat the oven to 220C/428F. Toss cauliflower with oil, season with salt and pepper and roast for 25-35 minutes. Once out of the oven, reduce the heat to 180C/356F. Spread hazelnuts on a baking sheet and roast for 10 minutes. Once out of the oven, rub between a tea towel to remove skin, then roughly chop. Combine all the ingredients of the dressing, dip a piece of cauliflower to check if your happy with the taste, and add more lemon juice or maple syrup as needed. Peel and slice the avocado. Toss all the ingredients for the salad and serve with a dressing on the side.

For the Crust: 1 medium head of cauliflower 1 cup grated part-skim mozzarella cheese 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon pepper 1 teaspoon nutritional yeast (optional) 1 large egg For the Toppings: 1 small zucchini, sliced into thin rounds 1 ear of corn, kernels removed 2 oz herbed goat cheese (or plain goat cheese) A few leaves of fresh basil, sliced thin

Preheat oven to 450°F and line a baking sheet with parchment paper. Chop the cauliflower into florets (try to remove the stems). Place in the large bowl of a food processor and pulse for about 30 seconds, just until all of the florets have been pulsed into very fine crumbs. You should have about 3 cups of crumbs. Transfer to a microwave safe bowl, cover, and microwave on high for 4 minutes. Remove and let cool slightly. Transfer to a clean tea towel (don’t use paper towels - they will shred), wrap up tightly in the towel, and wring all the water out of the cauliflower over the sink.

You will be surprised at how much water comes out! Keep wringing to get as much water out of the cauliflower as you can – this will prevent the crust from crumbling. Combine dried cauliflower with the cheese, basil, oregano, salt, pepper, nutritional yeast, and egg. Mix to combine (I just used my hands). Transfer to prepared baking sheet and form into a 10” thin circle. Bake in preheated oven for 10-11 minutes. Once crust has precooked, remove from oven and top with zucchini, corn, and goat cheese

(you might not be able to fit all of the zucchini or corn kernels, depending on how big the zucchini and ear of corn were). Top with crumbled goat cheese. Return to oven and bake for another 15-20 minutes. Remove from oven, top with sliced basil, season with additional pepper if desired, and serve! Note that this is best eaten fresh - it doesn't keep very well.

Crust: 1 small head cauliflower, cut into small florets (should yield about 3 cups once processed) ½ cup / 1.7 oz / 50 gr mozzarella cheese, shredded 1 free range egg, lightly beaten ½ teaspoon fine grain sea salt ½ teaspoon oregano ¼ teaspoon ground black pepper Filling 6 tablespoons thick tomato sauce ½ cup / 1.7 oz / 50 gr mozzarella cheese pinch of salt Directions Preheat oven to 450°F (220°C) and place a rack in the middle. Line a baking sheet with parchment paper and grease liberally with olive oil.

In a food processor rice the cauliflower florets in batches (process until evenly chopped but not pulverized). Transfer cauliflower rice to a microwave dish and microwave on high for 8 minutes, until cooked. Place the cauliflower rice in a tea towel and twist it to squeeze out as much moisture as you can (I squeezed out more than 1 cup of liquid). This is very important. The cauliflower rice needs to be dry. Otherwise you’ll end up with a mushy dough, not a crusty one. Transfer the cauliflower rice to a mixing bowl and add egg, mozzarella, oregano, sea salt and pepper. Mix well.

Using your hands, press the mixture onto the baking sheet and shape into three discs (diameter should be about 5 inches). Place in the oven and bake for 10 (no more no less, 10 minutes). Remove from the oven and, working quickly, top the half of each disc with tomato sauce and mozzarella. Using a large spatula carefully lift the half of the disc without filling and fold it over the other part (that’s ok if the disc brakes a bit). Use your fingers to push the edges of each calzone together and seal in the filling. Bake in the oven for an additional 12 minutes.

Ingredients: - six cloves garlic, minced. - 1 TBSP butter, softened - 1 head cauliflower - 2 teaspoons salt - 1 generous pinch of pepper, to taste. - juice from 1/2 lemon - 1 cup vegetable broth - 1/2 cup milk - 1/4 cup finely grated parmesan cheese - olive oil, to taste. Directions: 1. In a large saucepan, boil florets of cauliflower on high heat until fork tender, approximately 10 minutes. 2. While cauliflower is boiling, warm butter in a saucepan and add garlic. Saute on low for a few minutes until lightly golden, but do not brown. Remove from heat and set aside.

3. Transfer cooked cauliflower to a blender. Add butter and garlic, vegetable broth, salt, pepper and milk. Blend on high for several minutes, stopping every so often to add lemon juice and parmesan cheese to taste. Blend until sauce is very smooth. 4. Evaluate the consistency of your sauce. If it seems thick, add more milk. If it seems dry, add a liberal drizzle of olive oil. I like the flavor and richness that the olive oil brings. Blend through.

Ingredients: - 1 cauliflower - 2/3 cup all-purpose flour - 1 tsp salt - 1/2 tsp pepper - 2 eggs - 1/3 cup milk - 3 tsp Italian seasoning - 4 tbs Parmesan cheese - 2 cups Panko crumbs

Directions: - Preheat oven to 425 degrees. Lightly spray a baking sheet with cooking spray. - Prepare cauliflower by de-stemming and separating florets into small chunks. - Place flour, salt, and pepper in one bowl. Eggs, milk, 1 tsp of Italian seasoning, and cheese go in the second bowl. Remaining Italian seasoning and Panko go in third bowl. - Dip each cauliflower bite into flour, egg wash, and then bread crumbs. Place each on a baking sheet. - Bake for about 30 minutes, until cauliflower starts browns. Let cool a few minutes before serving.

Ingredients 3 cups cauliflower florets 1 russet potato, peeled and quartered 2 tbsp olive oil ½ yellow onion 2 eggs ½ cup shredded white cheddar cheese (or fontina, gruyere...) 1 tsp thyme ½ tsp salt ½ tsp black pepper ½ cup shredded Parmigiano-Reggiano cheese 1 cup panko breadcrumbs

Instructions Preheat oven to 400 degrees F. Place potatoes and cauliflower on a baking sheet and drizzle with olive oil. Bake for 30 minutes. Transfer to a food processor, along with onion, and pulse until chopped very well. Scrape mixture to a mixing bowl and add eggs, white cheddar cheese, thyme, salt and pepper. Mix well with a spoon. In a shallow bowl, mix the Parmigiano-Reggiano cheese and panko. Use you hands to form cakes and dip each side in the breadcrumb mixture, carefully. Place onto a greased baking sheet. Bake for 25 minutes, until slightly browned. Makes 16 cakes

Ingredients 1 large fennel bulb, chopped (about 2 cups) 1 large head cauliflower, chopped (about 4 cups) 1 tablespoon olive oil 1 medium yellow onion, chopped 2 garlic cloves, minced 6 cups vegetable stock 2 cups cooked garbanzo beans or chickpeas Freshly-ground sea salt and black pepper 2 tablespoons fresh dill, divided 2 organic lemons, zested, then cut into wedges Olive oil for drizzling

Preheat oven to 350 degrees F. Lay fennel and cauliflower flat on sheet pan and roast for 30 minutes, turning occasionally, until tender. Remove from oven and set aside. Add olive oil to a large pot over medium heat. Add the onions and saute for five minutes, until translucent. Add the garlic and saute for 1 - 2 minutes, until fragrant. Add the roasted fennel and cauliflower, vegetable broth, and garbanzo beans. Bring to a boil, then simmer for 10 - 15 minutes.

Add one tablespoon fresh dill and blend the soup by using an immersion blender or transferring it to a regular blender. (If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off. I recommend blending small batches while holding the lid down with a pot holder or towel in hand.) Before serving, add sea salt and black pepper to taste. Garnish bowls with remaining fresh dill, lemon zest, a drizzle of olive oil, and serve with lemon wedges.