A little middle eastern delight for your lunch or dinner. Gobbled (and seconds requested) even by my (getting pickier) six year old.
- One large head cauliflower, chopped into bite size pieces
- 1/2 cup water
- 1/2 tsp salt
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/8 tsp ground nutmeg
- 1/8 tsp ground allspice
- 2 tsp granulated garlic
- 1/4 tsp cayenne (or as you wish depending on desired heat level)
- ground black pepper (about 1/2 tsp)
- optional: 1 Tbsp oil
- chopped cucumber
- chopped tomato
- lemon tahini sauce (I used the second version tonight – either is fine)
In a large saute pan, add cauliflower, water and salt. Cook on medium, covered, for about 10 – 15 minutes or until tender, stirring occasionally. Add all spices (and optional oil) and cook 2 minutes more.
Recommended assembly. Take whole pita, slather with hummus, add cauliflower, top with cucumber, tomato and a drizzle of lemon tahini sauce. Fold and enjoy!
Tweaked a tad from this recipe.
This was fantastic! So so so good! We didn’t end up having much leftovers because we just kept wanting more. Good thing it’s super healthy for you. I love when I make something up that works out fantastic the first time. (I was inspired by a plethora of cauliflower alfredos on the internet and made up my own.)
- 1 head cauliflower (~2 1/4 lbs, 1 1/4 – 1 1/2 lbs once heavy outside stems removed), chopped into florets
- 1/4 lbs mushrooms of choice (I used crimini), chopped
- 1 red or yellow or orange pepper, chopped
- 4 cloves garlic, minced
- 1/3 cup raw cashews
- 2 Tbsp nutritional yeast
- 1 Tbsp fresh lemon juice
- 3/4 tsp salt
- 3/4 cup water
- 10 – 12 oz pasta of choice
Steam cauliflower until soft.
Saute mushrooms, pepper, and garlic until soft.
Prepare pasta according to package instructions. Drain when done.
Once cauliflower is soft, puree cauliflower, cashews, lemon juice, salt, and water until smooth. (I used a high power blender.)
Combine sauteed veggies, cauliflower sauce and pasta. Serve immediately.
An interesting alternative to throw in a pita or wrap with all the cancer fighting and brain boosting benefits of cauliflower and walnuts!
- 1 head cauliflower, heavy outside stalks discarded; florets chopped and prepared for steaming
- 1 cup walnuts, toasted, chopped
- 1/3 cup green onions, chopped
- 1 avocado (heaping 1/2 cup once mashed), mashed
- 3 Tbsp lemon juice
- 1/2 tsp salt
- additional spices/add-ins of your choosing – perhaps 1 tsp curry powder and some raisins?
Steam cauliflower until tender. In a medium bowl, mash well. Add chopped walnuts and green onions.
Mix mashed avocado with lemon juice and salt until smooth. Add to bowl and stir to mix well. Refrigerated before serving. Serve on pitas or tortillas with lettuce and cucumber or whatever else you wish!
Ooh, that’s the kind of pizza I like!
- 1 lb potatoes, cubed
- 1 medium head cauliflower (about 2 lbs), thick outside stems removed (mine was 1.25 lbs after I did that), then grated
- 4 Tbsp minced ginger
- 1 poblano pepper, diced
- 1/2 cup cilantro, chopped
- 1 tsp salt
- 1 tsp cumin
- 1 tsp garam masala
- 1/2 tsp thyme
- ground black pepper
- 3 Tbsp chickpea flour
- 1 – 2 Tbsp olive oil, optional
- 1 6 oz container SoDelicious Plain Coconut Greek Yogurt
- 2 Tbsp lime juice
- 1/4 tsp salt
Steam or boil potatoes until soft. Mash.
Preheat oven to 400. Combine mashed potatoes, grated cauliflower, and all other ingredients in the first list (through olive oil). Mix well.
Prepare a large baking sheet with parchment paper. Divide potato mixture in however many “pizzas” you’d like to make. I did 2, but I think I’ll make 4 smaller ones next time instead. Press into circles about 1/4″ thick. Bake about 45 minutes or until browning and firming up. The total time will greatly depend on the moisture content of your mixture. Check it every now and then.
While baking, prepare raita by combing the second list of ingredients and whisking well.
Once pizzas are done, top with raita and cucumber and serve immediately!
Modified from this recipe.
My friend Elizabeth suggested this recipe and it was excellent. (And I don’t even really like mushrooms very much!) I served it with some soup for dinner. Also great as a snack with some salsa!
- 2 cups chickpea flour
- 2 Tbsp flax meal
- 1 – 1 1/2 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp granulated garlic powder
- 1/2 tsp granulated onion powder
- 1/2 tsp oregano
- 1/2 tsp herbs de provence (of you have some)
- 1 1/2 cups water
- 1 tsp apple cider vinegar
- 2 cups grated cauliflower
- 1/4 of a red pepper, diced
- 1/2 cup onion, diced
- 1/2 cup cilantro, diced
- 1 cup mushrooms of your choice (I used cremini), diced
Mix first list of ingredients until completely combined. Add water and mix thoroughly until smooth. Add remaining ingredients and combine.
Cook like pancakes on a griddle on medium. Freeze any extra. Enjoy!
If you want to replace a ground meat with a faux meat crumble, try this out. I modified this recipe a bit. And try not to eat it all up by itself while preparing the rest of your meal. YUM.
- 1 medium head cauliflower, cut into pretty small pieces
- 2 cups raw walnuts
- 1 heaping cup tomato
- 2 Tbsp olive oil
- 3 garlic cloves, minced
- 1/4 tsp rubbed sage
- 1 tsp chili powder
- 1/2 tsp salt
My food processor struggled with the raw cauliflower (I originally threw everything in together and put in large pieces of cauliflower). So, I recommend chopping up the cauliflower into pretty small pieces before putting in your food processor.
Preheat oven to 350 degrees.
Put cauliflower into food processor and run until minced. Add remaining ingredients and process until everything is minced and combined. Prepare a baking sheet with parchment paper and spread out the mixture on it. Bake for 30 minutes, then toss with a spatula. Bake another 30 – 45 minutes, tossing every 15 minutes or so. Use in recipes wherever you need a ground meat or faux ground meat. Delicious!!