Discover cauliflower’s full potential!
We’ve all had cauliflower steamed together with broccoli and carrots to make up the vegetable side of a meal.
But cauliflower is so much more versatile than that. Here are 4 recipes that use cauliflower in a non-traditional way.
If you are watching your carbohydrate intake or are on a low-carb diet, you will especially appreciate these recipes that use cauliflower in place of starches like potatoes, rice or wheat flour.
1 lb cauliflower florets (1 medium-small head)
salt + pepper + garlic powder
Bring cauliflower florets to a boil in a pot of water. Cook until very tender (around 10-15 minutes).
Drain well and place into a food processor or blender, together with butter, seasoning and a little milk.
Pulse into mash consistency. Add milk as needed.
Serve sprinkled with parsley or chives.
Perfect with gravy and roast meat or meat balls.
1 lb cauliflower (1 medium-small head)
¾ cup grated cheese (mozzarella)
2 tablespoons grated Parmesan
1 teaspoon Italian spice mix
Sauté the cauliflower with a little oil until tender (or cook in plenty of water and drain well).
Place in a food processor or blender together with egg, cheese, Parmesan, corn meal and seasonings. Blend until smooth.
Spread into a 10” circle on a sheet of parchment. Place parchment on a wire rack and bake crust until lightly browned (17-20
Let cool for 10 minutes. Flip onto a cookie sheet and remove parchment. Top with favorite toppings and bake 5-10 more minutes until topping are heated through and cheese is bubbly.
1 tablespoon butter or oil
Grate the cauliflower on the large side of a box grater, or with the shredding disc of a food processor to create a rice texture.
Heat butter or oil in a large skillet on medium heat. Add cauliflower rice and seasonings.
Sauté uncovered until just tender (5 minutes).
Perfect with flavorful curries.
1 lb cauliflower (1 medium-small head)
2 cloves garlic (more to taste)
1 tablespoon butter (or coconut oil)
5 cups (1.2 L) vegetable or chicken broth
¾ cup (175 ml) milk (or almond milk)
Cut the onion and garlic into thin slices. Melt the butter in askillet on low heat, add onion slices and garlic and saute covered on low until the onions are golden and caramelized (about 20 minutes).
Bring vegetable or chicken broth to a boil. Cut the cauliflower into florets and cook in broth until tender (7-10 minutes). Reserve ½ cup of broth, drain the rest.
Place the tender cauliflower into a blender or food processor together with the caramelized onions, garlic, ½ cup of broth, milk and salt. Puree until smooth.
Refrigerate or freeze sauce, if not using right away.
Combine with fettuccine pasta, diced bacon, green onion slices and parmesan cheese for a healthier Carbonara Pasta.
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