Ingredients: 1 medium Romanesco, cut into large florets 1 teaspoon peanut oil ¼ cup finely chopped onion 1 clove garlic, finely chopped ¼ cup coconut milk ½ teaspoon freshly grated ginger 2 tablespoons chili sauce 1 teaspoon Asian fish sauce ½-1 teaspoon red Thai chili paste Directions: 1. In a large pot of boiling water, [...]
Ingredients: 1 large head Romanesco 1 bunch flat-leaf parsley, stems removed, leaves finely chopped 2 tablespoons finely copped tarragon ½ cup chopped Spanish green olives 2 tablespoons capers, rinsed 2/3 cup olive oil Sea salt and freshly ground pepper Manchego cheese Directions: 1. Cut the cauliflower into small florets; peel and dice the stems. Put [...]
With this recipe, I like a mix of Poblanos, Corno di Toros, Padrons, and Hungarian peppers. It makes a spicy, tasty combination. Ingredients: 3 cups cauliflower, divided into 1-inch florets 3 cups mixed peppers, cut into 1-inch squares 2 tablespoons safflower oil 1 teaspoon cumin seeds 1 cup onion, ¼-inch slices 1 tablespoon ginger, peeled [...]
Ingredients: ¾ head of cauliflower 2 eggs Sea salt and freshly ground pepper, to taste Directions: 1. Preheat oven to 375 degrees F. Line a baking tray with parchment paper. 2. Toss ¾ head of cauliflower, cut up with most of the stem removed, in a food processor and pulse until you get a texture [...]
Ingredients: 3-4 parsley stems ½ teaspoon dried thyme ½ teaspoon cracked black peppercorns 2 bay leaves ½ teaspoon coriander seeds 1 tablespoon olive oil ½ pound small pearl onions, peeled 1 garlic clove, minced 1½ cups cauliflower florets 1 cup water ¼ cup dry white wine 2 tablespoons fresh lemon juice ½ teaspoon saffron threads [...]
Ingredients: 2 pinches saffron ½ cup warm chicken or vegetable stock 1 medium head cauliflower 1 tablespoon olive oil 1 clove garlic, minced ¼ cup pine nuts 8 ounces gemelli pasta ¼ cup freshly grated Romano cheese Several sprigs of parsley, chopped Directions: 1. Add the saffron to the stock and let it soften for [...]
Ingredients: 1 pound cauliflower 2 tablespoons plus 2 teaspoons low-sodium soy sauce 2 teaspoons finely minced fresh ginger Directions: 1. Cut the cauliflower into florets and steam them until crisp-tender, about 5 minutes, or to desired tenderness. Drain, add the soy sauce and ginger. Mix gently to coat the florets. Serve hot. Serves 4-6
Ingredients: 7 ounces broccoli florets 7 ounces cauliflower florets 2 cups oat bran 1 teaspoon herbed cheese (optional) 1 cup whole wheat flour 1 cup unbleached flour 6 teaspoons baking powder 1 teaspoon freshly grated nutmeg 1¼ cups milk or almond milk ½ cup cold-pressed grape seed oil ¼ cup apple juice concentrate 4 egg [...]
Ingredients: ½ cup walnut pieces 10 sun-dried tomato slices 8 kalamata olives , pitted 1 head cauliflower ¼ cup olive oil 4 cloves garlic, finely minced 1 shallot, minced 1 cup vegetable or chicken broth 1 lemon ½ teaspoon crushed red chili ½ teaspoon sea salt ¼ cup chopped basil leaves Directions: 1. Preheat oven [...]
Ingredients: Sauce: ¼ cup mint leaves ¾ cup packed basil leaves 2 lemons, zested and juiced ½ cup olive oil 1½ teaspoons maple syrup Cauliflower: 1 medium head cauliflower, stalks and stem discarded 1 tablespoon olive oil ½ large red onion, finely diced sea salt and freshly ground pepper, to taste 1/8 cup fresh basil, [...]