Curried Cauliflower Salad

Servings: 4 - 6	Preparation: 45 Minutes
Equipment	Tools
Stove Oven	Baking Sheet Small Frying Pan Cutting Board Large Mixing Bowl 2 Small Mixing Bowls Medium Knife Spatula Whisk Juicer Liquid Measuring Cups Dry Measuring Cups Measuring Spoons
Ingredients: 14
Salad 1 large head Cauliflower (cut into florets) 2 tsp Olive Oil Salt Pepper 1/3 cup Sliced Almonds (toasted) 1/3 cup Golden Raisins 1/3 cup Scallions (sliced) 1/2 cup Celery (chopped) 1 Granny Smith Apple (chopped) 1 tbsp Lemon Juice 1/8 cup Cilantro (coarsely chopped) Dressing 1/4 cup Olive Oil 2 tbsp Apple Cider Vinegar 1 tbsp Lemon Juice 4 1/2 tsp Curry Powder 1 tbsp Turmeric Salt Pepper

Preheat the oven to 400° F. Chop the cauliflower into florets and place in a large mixing bowl. Add olive oil, salt, and pepper and toss to coat. Spread the cauliflower out on a baking sheet and put in the oven. Let the cauliflower cook for 15 minutes. After 15 minutes toss the cauliflower and resume cooking for another 15 minutes. While the cauliflower is in the oven toast the sliced almonds. Put them in a small pan over medium heat and toast them until they are slightly browned and fragrant. When they're finished remove the almonds from the heat and place in a small mixing bowl to cool. When the cauliflower the out of the oven, return it to the large mixing bowl to cool. While the cauliflower is cooling, chop the scallion, celery, and apple and place in a small mixing bowl. Add the raisins to the small mixing bowl. Pour 1 tablespoon of lemon juice overtop. (This is to keep the apples from browning and the raisins from sticking to each other). To make the dressing, first bloom the spices by pouring 1/4 cup olive oil into the frying pan you used to roast the almonds. Bring it to temperature over low to medium heat. When the olive oil is warm, add the curry powder and turmeric. Stir gently and let cook for 30 seconds to a minute until they become fragrant. Once bloomed, take the pan off the heat and add the apple cider vinegar, lemon juice, salt and pepper. Stir gently to combine before pouring the mixture into a large liquid measuring cup. Whisk the dressing well before tasting. If need be, adjust the spices to your desired taste. Pour the scallions, celery, apple and raisins into the large mixing bowl with the cauliflower. Pouring on the dressing and stir well to combine. Just prior to serving, add the toasted almonds and cilantro. Mix well and enjoy.

Lemon Ginger Garlic Cauliflower Rice

original source

Servings: 4 - 6	Preparation: 30 Minutes
Equipment	Tools
Oven	Food Processor Large Mixing Bowl 2 Baking Sheets Large Bowl Cutting Board Medium Knife Zester Spatula Juicer Garlic Press Kitchen Spoon Measuring Spoons
Ingredients: 8
2 medium heads Cauliflower 1 tsp Salt Pepper Zest of 1 Lemon Juice of 1/2 Lemon 2 Garlic Cloves (pressed) 1 tbsp grated Ginger 2 tbsp finely chopped Parsley

Pre-heat the oven to 425° F. Chop the cauliflowers into florets. Place some florets (not too many) in a food processor and pulse (not too much or it will get mushy) until it has the texture of rice. Place riced cauliflower in a large mixing bowl. Repeat until all cauliflower is riced. Zest one whole lemon, cut in half and juice one half. Rice the garlic cloves into the lemon juice and set aside. Add salt and pepper to the cauliflower and mix well. Spread the riced cauliflower out in a single layer across two unlined baking sheets. Bake for 7 to 15 minutes (depending on how much you have) until the cauliflower is crisp and some brown spots are starting to appear. Stir at least once while it is baking. When it's out of the oven, let it cool then move it to a large bowl. When the cauliflower has cooled, add the lemon zest, lemon juice and garlic, ginger, and parsley. Mix well and serve.

Cauliflower Leek Soup

original source

Servings: 6 - 8	Preparation: 50 Minutes
Equipment	Tools
Stove	Large Pot Cutting Board Medium Knife Immersion Blender Liquid Measuring Cups Measuring Spoons
Ingredients: 6 - 9
1 large head Cauliflower 2 Leeks (sliced to the green) 3 cloves Garlic (coarsely chopped) 4 cups Chicken Broth 2 tsp Salt Pepper 1 tsp Turmeric (optional) Chives (optional) Red Pepper Flakes (optional)

Put 4 cups chicken broth in a pot over low heat. Chop a large head of cauliflower into florets and add to the broth. Coarsely chop three cloves of garlic and add to the broth. Slice 2 leeks and add to the broth. Add 2 teaspoons salt (or to taste) to the broth. Add the turmeric if you're using it. Bring the soup to a boil before reducing to a simmer. Cover and let simmer for about 40 minutes or until cauliflower is soft. Remove from heat and with the immersion blender liquify the ingredients until it has a uniform consistency. Serve and top with chopped chives, red pepper flakes and pepper to taste. This soup works great as a base for a stew. Just add meat and vegetables of your choosing.

Cauliflower Scallion Pancakes

original source

Servings: 4	Preparation: 1 Hour
Equipment	Tools
Microwave Stove	Food Processor Large Ceramic Bowl Large Mixing Bowl Frying Pan or Skillet Cutting Board Medium Knife Cheese Grater Cheesecloth Whisk Spatula Basting Brush Dry Measuring Cups Measuring Spoons 3 Tbsp Ice Cream Scoop Kitchen Scale
Ingredients: 7
16 oz Cauliflower (≈ 1/2 a Head) 1/2 cup Water 1/2 cup Scallions (≈ 5 Scallions Diced) 1/2 cup Onion (Grated) 4 Eggs 1/4 Tsp Salt 2 Tbsp Coconut Oil

Cut 16 oz of cauliflower (about half a large head) into florets. Place some florets (not too much) in a food processor and mince as fine as you can without turning it to paste. Place minced cauliflower in a large microwave safe bowl. Repeat until all cauliflower is minced. Put 1/2 cup water in the bowl with the cauliflower and cover with a plate. Cook the cauliflower in the microwave under the vegetable setting. Once cooked place the cauliflower in a cheesecloth or clean dish towel and ring out as much moisture as you can. There will be a lot and it will be very hot so let it cool a minute or wear gloves. Chop the scallions into small rounds and grate the onion with the cheese grater. Crack the eggs into a mixing bowl and whisk. Add onions, scallions, salt and cauliflower to the eggs and whisk until combined. Spread some coconut oil in a frying pan or on a skillet and bring to temperature over med-high heat. When the oil is hot place 1 ice cream scoop full of batter on the pan and cook for about one minute before flipping. You can also pour all the batter in the pan to make one big pancake you can cut like a pizza. To flip the big pancake, slide the half cooked pancake on a plate, place the empty pan on top of the plate and flip the two. Always reapply oil in between pancakes. Makes about 12 small pancakes or 2 big ones.

Cauliflower Cilantro Lime Rice

original source

Servings: 4 - 6	Preparation: 40 Minutes
Equipment	Tools
Stove	Food Processor Large Mixing Bowl Large Frying Pan Large Bowl Cutting Board Medium Knife Dry Measuring Cups Measuring Spoons Kitchen Spoon Zester Spatula Juicer
Ingredients: 9
2 medium or 1 1/2 large heads Cauliflower 2 Tbsp Olive Oil 2 Garlic Cloves (finely chopped)(divided) 2 Scallions (thinly sliced)(divided) Salt Pepper Zest of 1 Lime Juice of 1/2 Lime 1/4 cup Cilantro (finely chopped)

Chop the cauliflowers into florets. Place some florets (not too many) in a food processor and pulse (not too much or it will get mushy) until it has the texture of rice. Place riced cauliflower in a large mixing bowl. Repeat until all cauliflower is riced. Finely chop one garlic clove and one scallion and set aside. Finely chop second garlic clove and scallion and set aside separate from the first. Finely chop 1/4 cup fresh cilantro and set aside. Zest one whole large lime, cut it in half, juice one half and set aside. In a large frying pan heat 1 tablespoon of olive oil over medium-high heat and when hot, throw in the first chopped garlic clove and scallion. Let cook for 30 seconds until you smell the garlic. Add half the cauliflower rice to the pan and sprinkle in a pinch or two of salt. Cook 3 - 5 minutes, stirring frequently with a spatula until slightly browned and crisp. Quickly remove the cauliflower from the heat into a large bowl and let rest. Repeat with the second half of the garlic, scallion and cauliflower. Let the cauliflower rice cool before adding the rest of the ingredients. Once cool, add lime juice, lime zest and chopped cilantro. Salt and pepper to taste and mix well.