Tag Archives: Cauliflower

Cheesy Cauliflower Dippers

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Photo Credit: Super Health Kids, 2014.

Cauliflower is kind of a rockstar when it comes to eating well. Not only is it a delicious side veggie to include with dinners or a great veggie to serve raw on a veggie platter; it can also turn many of your favorite guilty pleasure foods into healthier, but still tasty, options. This idea from Super Healthy Kids is another great way for cauliflower to shine as a snack or meal. Check it out.

Ingredients:

1 medium head cauliflower
1 egg, slightly beaten
1 cup Mozzarella cheese, shredded, divided in half
1/2 cup shredded Parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic salt

Directions:

Preheat oven to 425 ° F.

Rinse a head of cauliflower thoroughly. Then, roughly chop. Put chopped cauliflower into the food processor until it has broken down into very fine bits.

Heat an inch of water in a pot until it boils. Put the cauliflower mixture into the water and steam for 4-5 minutes. Cover with a lid while it cooks, but be sure to keep an eye on it so the water doesn’t boil over.

Once steamed, put cauliflower through a fine mesh strainer to drain the water. Use a spoon to squeeze as much water out as you can. Then, use a clean dry towel to squeeze out the rest of the extra water. Be careful though – water will be hot!

Combine cauliflower with the rest of your ingredients (using half the mozzarella and none of the Parmesan). Mix until well combined.

Place a piece of parchment paper on a baking sheet and spray lightly with nonstick cooking spray.

Spoon cauliflower mixture onto parchment paper and form a kind of “loaf” with your hands – recipe should form a rectangle that’s about 8 1/2″ x 11″.

Bake for 30 minutes, or until golden brown and set. Remove from oven and sprinkle with remaining mozzarella and Parmesan cheeses.

Bake for another 10 or so minutes, until cheese is bubbly.

Remove from oven, slice and serve with your favorite dipping sauce.

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Cauliflower and Avocado Salad

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Photo Credit: Kruti Shah, 2017

I discovered this gorgeous and delicious recipe on Instagram from food blogger, Kruti Shah, who is a health & wellness food stylist, creating real food recipes using all fresh and local produce from a company  Southern California called Milk and Eggs. Unfortunately the company only delivers to customers in the  Orange County, California Area, but just think what you might be able to find in your local markets. Eat fresh and buy local!

The directions are simple and a listed here below:

Kruti uses organic Butter lettuce topped with ghee-sautéed mushrooms, florets of purple cauliflower, sliced avocado, cilantro and smoked jalapeño sauerkraut.

The smoked jalapeño kraut is available on-line at Farmhouse Culture.

This organic kraut serves as a spicy way to keep your gut healthy and awaken the palate. Farmhouse Cultures, Smoked Jalapeno Kraut blends oak-smoked jalapenos with cabbage, carrots, onions, and radish for a taste that’s packed with earthy bold heat.

Also, check out their site for other products that are organic and gluten free. You will not be disappointed.

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

 

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Roasted Brussels Sprouts & Cauliflower Soup

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Roasted seasonal vegetables add depth to this simple winter soup.

Serves 4

Ingredients:

1 pound fresh Brussels sprouts
1 small head of cauliflower, cut into  florets
3 Tablespoons olive oil
Salt, to taste
Ground black pepper, to taste
1 Tablespoon unsalted butter
1/2 cup diced  white onion
2 cups vegetable broth
1 cup  milk
Crushed red pepper flakes, for garnish

Directions:

Preheat oven to 450°F. Halve Brussels sprouts. Arrange sprouts and cauliflower on a large sheet pan. Light season with salt and pepper and drizzle with the olive oil. Roast for 15 minutes, stirring halfway.

Meanwhile, melt butter in a large sauce pan and sauté diced onion until translucent. Add the vegetable broth and bring to a boil. Simmer over low heat for 5 minutes.

Transfer half of the roasted vegetables to the broth and simmer for about 2 min., stirring occasionally. Return the remaining vegetables on the baking sheet to the oven, to roast for another 5 minutes.

Use an immersion blender to purée the soup. Remove from heat and stir in the milk and remaining roasted vegetables.

Pour the soup into serving bowls and garnish with a few sprinkles of crushed red pepper. Serve immediately.

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

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T-Bone Steak, Seasoned Steak Fries and Creamed Spinach

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This meal was kept real simple with whole and fresh ingredients.

The secret to cooking a great steak is simple gentle seasoning and high searing heat. But most importantly “Don’t touch that steak!” Not until you are ready to flip after 2 to 3 minutes of cooking it on one side and then cook the meat without disturbing it, for another 2 ½ minutes.

On another note, to save on calories, cauliflower was used as substitute for the cream and starch in this version of “Creamed Spinach”. Another calorie cutting tip is that the steak fries were oven baked.

Serves 4
Ingredients:
For the Seasoned Steak Fries:
3 Tablespoons olive oil
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon salt
1⁄2 teaspoon ground black pepper
4 to 6 Russet potatoes, cut into wedges

For the Creamed Spinach:
1 medium head cauliflower, trimmed and cut into small florets (about 6 to 7 cups)
1 tablespoon extra-virgin olive oil
Fine sea salt,to taste
1 1/4 pound fresh baby spinach, coarsely chopped
2 Tablespoons olive oil
1 teaspoon fine sea salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground nutmeg
1/2 cup Fontina Cheese, cubed
For the T-Bone Steaks:
2 teaspoons canola oil
Four T-bone steaks, each about 1-inch thick, trimmed of excess fat
1 teaspoon coarse sea salt, divided
1 teaspoon coarsely ground black pepper

Directions:
For the Steak Fries:
Preheat the oven to 400 °F. Combine oil, paprika, cumin, salt, and pepper in a large bowl.Place potato wedges in the bowl with the seasonings and toss to coat the wedges with the spices.

Transfer potato wedges to a large ungreased baking sheet.Bake until the potato wedges are golden and crisp for about 35 to 40 minutes.

For the Creamed Spinach:
Bring a large pot of salted water to a boil. Add cauliflower and cook until very tender, about 10 minutes. Reserve 1/4 cup of the cooking liquid and then drain well and transfer cauliflower to a food processor. Add oil and reserved water, 1 tablespoon at a time, and purée until smooth. Set aside.

In a large sauce pan, heat olive oil over medium heat. Add the spinach, and cook until slightly wilted. Add salt, white pepper, and nutmeg. Stirring occasionally, add the cauliflower mash and stir in the Fontina cheese and cook for 2 to 3 minutes or until cheese is slightly melted. Taste and adjust the seasoning as needed. Serve at once, or keep warm in the top of a covered double boiler over barely simmering water for up to 30 minutes.

For the Steaks:
Prepare a grill for high-heat cooking.

Brush the oil on both sides of steaks and sprinkle steaks on all sides with 3/4 teaspoon of the salt and black pepper. Place steaks on the grill and cook 3 minutes; rotate each steak about 90 degrees and cook 3 more minutes. Flip steaks and repeat grilling and rotating process, cooking until steaks reach desired doneness, about 5 minutes more for medium-rare (145°F internal temperature). Transfer steaks to plates and let rest for 5 minutes.

Serve the steaks with the steak fries and cream spinach on the side.

Cook’s Notes:
If you are pressed for time, here is an alternative recipe for making seasoned steak fries using commercially prepared potatoes.

Serves 4 to 6

Ingredients:
One 28-ounce bag frozen steak fries
1 tablespoon olive oil
1 to 2 teaspoons Lawry’s Seasoning Salt

Directions:
Open one 28-ounce bag frozen steak fries. Add 1 tablespoon olive oil and 1 to 2 teaspoons Lawry’s Seasoning Salt to potatoes in the bag. Close bag, and shake vigorously to evenly coat potatoes. Spread potatoes evenly on an aluminum foil-lined baking sheet Bake at 425°F for 45 minutes, stirring once. Serve immediately.

TODAY.com Parenting Team FC Contributor

 

Buffalo Cauliflower Bites

I have to say, cauliflower is truly an amazing vegetable. This delectable vegetarian recipe is as close as it gets to “real” buffalo wings. Before they are baked, they are dipped in a batter and then rolled in panko breadcrumbs. The panko breadcrumbs make these tasty snacks so crispy on the outside yet soft on the inside, that you will forget that you are eating cauliflower.

Enjoy!

 

 

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Ingredients:
1 cup all-purpose flour
1 cup Water
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon  salt
1/2 teaspoon of Lawry’s Seasoning Salt
A pinch of cayenne pepper
1 package of chicken bouillon
1 head cauliflower
1 cup Japanese panko breadcrumbs
Vegetable cooking spray
1/4 cup sriracha sauce
3 Tablespoons butter, melted
Crumbled blue cheese, for garnish
Crumbled feta cheese, for garnish

 

Directions:
Preheat the  oven to 450°F.

In a large bowl, combine the flour, water, salt,garlic powder, onion powder, paprika, seasoning salt, cayenne pepper and stir until smooth. Add cauliflower and stir gently until florets are evenly coated with batter.

Roll the florets in the breadcrumbs.

Arrange the  cauliflower in a single layer on a lightly oiled, large baking sheet (preferably nonstick). Spray the cauliflower with vegetable cooking spray. Bake 20 minutes or until golden.

Combine the sriracha and melted butter  in a large bowl.Add the cauliflower and gently toss until cauliflower is evenly coated.

Arrange the coated cauliflower on the baking sheet and bake 10 minutes or until cauliflower begins to crisp, rearranging florets occasionally if needed. Garnish with a sprinkling of blue cheese and feta cheese.  Serve with celery and enjoy!

 

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Pan Seared Cauliflower Steaks

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Yes, I am obsessed with cauliflower right now……..

It is truly one of the most under used and most underrated vegetables, yet so versatile.It’s amazing how meaty cauliflower can be. In this recipe, thick slices of cauliflower are treated as if they were steaks, searing thick planks and then topping them with a lemony verde like sauce. The lemon herb sauce would also be just as delicious on chicken, fish and on other assorted vegetables, like asparagus.

This recipe is quick and easy and just in time for “Meatless Mondays” and can be served with steamed rice and a nice tomato salad.

Serves 4

Ingredients:
For the Lemon-Herb Sauce:
1 cup parsley leaves
½ cup cilantro leaves
½ cup mint leaves
1/4 cup tarragon leaves
½ cup roughly chopped scallions
1 garlic clove, smashed
Juice of 1 lemon
⅓ cup olive oil

For the Cauliflower Steaks:
1 large head cauliflower
4 Tablespoons oil, divided
4 teaspoons smoked paprika
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 cup dry white wine

Directions:
Make the herb sauce: In a blender or food processor, pulse the parsley, cilantro, mint, green onion, garlic, lemon juice and olive oil until completely smooth. Set aside.

To make the cauliflower steaks: With a sharp knife, cut the cauliflower into 1-inch-thick slices yielding about 8 slices. Rub both sides of each piece of cauliflower with about 1 teaspoon olive oil. Sprinkle both sides of each piece with ½ teaspoon smoked paprika, salt and pepper.

Heat the remaining 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Working in batches, sear the cauliflower steaks until they are golden brown, 2 to 3 minutes per side. Add the wine and cook until it is evaporated and the cauliflower is easily pierced with a knife, 3 to 5 minutes. The cauliflower should be easily pierced with a fork but not so tender that it falls apart.

To serve, place 2 cauliflower steaks on each plate and top with a generous drizzle of the lemon-herb sauce. Serve immediately.

Cook’s Note:
Any leftover lemon-herb sauce can be stored in the refrigerator for up to a week.

Fried Cauliflower Tacos

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Tacos may just be the perfect food—handheld, delicious canvases with seemingly infinite flavor possibilities. Here is my healthy take on vegetarian-style fish tacos, using cauliflower and a host of other vegetables. All the crunch, texture and deliciousness and a great option when you want to go the meatless route—or when you just want a really delicious taco.

And to be perfectly honest, this is the best taco I have ever had. You can enjoy this taco for breakfast, lunch or dinner. Happy Eating!

Serves 4 to 8

Ingredients:
For the Spicy Slaw:
1 small head of red cabbage
2 tablespoons sour cream
2 teaspoons Sriracha
2 teaspoons lime juice
A pinch of salt

For the Black-Eyed Pea Salsa:
1 medium shallot, chopped
2 cloves garlic, minced
One 15-ounce can black eyed peas, drained and rinsed
1/2 cup tomatoes, diced
1/4 cup red bell pepper, diced
1/4 cup green bell pepper, diced
1/4 cup yellow bell pepper, diced
1/4 cup orange bell pepper, diced
1 Jalapeno pepper, seeded and diced
Kosher salt, to taste
Ground black pepper, to taste
1 Tablespoon fresh cilantro, chopped
1 teaspoon lemon juice

For the Cauliflower:
1 head of cauliflower, sliced into florets
1 cup flour
2 eggs, beaten
1 cup panko
1 cup breadcrumbs
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon Lawery’s Seasoning Salt
1/4 teaspoon cayenne pepper
Canola oil, for frying

For the Guacamole Dressing:
1 Whole Avocado, sliced, pitted an remove from the shell
1 scallion, thinly sliced, both green and white parts
2 Tablespoon sour cream
1 teaspoon lime juice
A pinch of salt
8 flour tortillas
1/2 cup Monterey Jack
1/2 cup crumbled feta cheese
1 small bunch of cilantro
2 to 3 jalapeños, sliced
Lime slices, for garnish

Directions:
Preheat oven to 225°F.

For the Slaw:
Finely slice cabbage and place in a large bowl. In a small bowl, mix together mayo, Sriracha, lime juice and salt. Add dressing to cabbage and mix thoroughly. Place slaw in the refrigerator to chill.

For the Salsa:
In a medium bowl, mix all the ingredients together. Adjust the seasoning with salt and pepper as needed. set aside to allow the flavors to meld.
For the Guacamole dressing:
In a medium bowl, add the avocado, sour cream, lime juice and salt an stir until completely combined. Place the dressing in the refrigerator until ready to make the tacos.

For the Cauliflower:
Heat 3 inches of canola oil in a Dutch oven or deep saucepan to 350°F. Prepare three separate bowls for the breading station: 1 with flour seasoned with the cumin, seasoning salt,garlic powder and cayenne; the second bowl with eggs and the last bowl with combined the panko and breadcrumbs, Working in batches, dredge cauliflower in the flour, then the eggs and lastly the breadcrumbs, coating completely.

Again, Working in batches, fry cauliflower for 2 to 3 minutes, until crispy and golden brown. Place fried cauliflower on a rack in the oven to keep warm.

Heat a pan over medium and warm tortillas.

To serve, fill toasted tortillas with 1 tablespoon of guacamole dressing, a good handful of slaw and three or four cauliflower pieces. Top with Monterey jack cheese, a few crumbles of feta cheese, one sprig of cilantro and a few slices of jalapeño, with the lime wedges on the side.

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Trending in 2015: Almond Milk

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The health benefits of almonds are numerous and well documented in the health an foodie literature. For the most part,  they are high in protein, vitamin E, fiber, and minerals such as magnesium, selenium, manganese, zinc, potassium, iron, phosphorus and calcium (commercial almond milks are often fortified with extra calcium). There is even some medical evidence that almond milk helps to lower LDL cholesterol and protect against heart disease. It is relatively low in calories and has zero saturated fats, making it a good choice for maintaining a healthy weight. Almond milk is also great in place of dairy milk in French toast, bread pudding, mashed potatoes, creamy bisques or curries, ice cream (churned), baked goods and, of course, smoothies and “milk shakes”.

Almond milk  tastes great and adds richness to all sorts of  dishes, from the sweet to the savory.  On the sweet side, you can find recipes for dairy-free Banana-Almond Milk “Soft Serve” ice cream, using almond milk, frozen bananas, honey and crystallized ginger, all pureed in a food processor.  Almond milk can also replace cow milk dishes like rice pudding Desserts such as Almond Rice Pudding, where  sushi-rice was cooked risotto-style using almond milk and a bit of sugar. Almonds and cherries are a classic pairing, and topping this recipe pudding with sweet-tart cherry preserves will make you crave it even more.

On the savory side, this recipe, Spicy Cauliflower Puree, a vegan dish  that is just as good as any mashed potato  and will fewer calories, utilizes the  simmering of cauliflower in almond milk until soft, then drained and pureed it for a thick, silky mash. This recipe technique so simmering cauliflower also makes a lovely soup if it is s blended with all of the almond milk. Another savory recipe, Almond-Milk Creamed Spinach,the  béchamel sauce can be made with almond milk, and folded into the wilted spinach and grated Parmesan  cheese, then topped with panko and marcona almonds and baked it until it was bubbling and golden.

These are just a few interesting ways to make almond milk a part of your cooking routine.  Make sure you check out the post about making home made almond milk. It will be worth you while an a fun project the the kid chef’s in the family.

Of Course, I Can…….

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I have not been this excited to have a new ‘toy’  since my parents gave me an avocado green Easy Bake Oven…….it is the Ball Fresh TECH Automatic Home Canning System.

Despite watching my Grandmother, all those years ago,  canning the old fashion way by using Ball Mason Jars and  a heavy  black cast ironed speckled enameled stockpot simmering all day long on a stove, I never canned anything in my life. The process was too long and too tedious and sometimes dangerous. It really takes the patience of a saint to can the old fashioned way.

The preservation of food in human history always relied on salting methods. Canning is a method of preserving food in which the food contents are processed and sealed in an airtight container. Canning provides a shelf life typically ranging from one to five years, although under specific circumstances it can be much longer. A freeze-dried canned product, such as canned dried lentils, could last as long as 30 years in an edible state. In 1974, samples of canned food from the wreck of the Bertrand, a steamboat that sank in the Missouri River in 1865, were tested by the National Food Processors Association. Although appearance, smell and vitamin content had deteriorated, there was no trace of microbial growth and the 109 year-old food was determined to be still safe to eat. Imagine that!

In 1795 the French military offered a cash prize of 12,000 francs220px-Appert_Nicolas  for a new method to preserve food. Nicolas Appert suggested canning, and the process was first proven in 1806 in tests conducted by the French navy. Appert was awarded the prize in 1810 by Count Montelivert, a French minister of the interior.

Other than sterilization, no method is perfectly dependable as a preservative. The only foods that may be safely canned in an ordinary boiling water bath are highly acidic ones with a pH below 4.6,  such as fruits, pickled vegetables, or other foods to which acidic additives have been added.

 

 

And to be perfectly honest, canning looked a bit scary to me as child. These pictures give you a glimpse into canning in America in the from  1914 through the 1980s.

Canning_stewpan_advertisement1914 magazine advertisement for cookware with instructions for home canning.

 

 

loretta lynnLoretta Lynn, yes that Loretta Lynn, the Country and Western Singer, long before she was a star, she was house wife who canned. Date Unknown.

 

Canning garden produce was an annual ritual fo6562r most farm women. Mrs. Eugene Smith had several hot summer  days of toiling over a wood cook stove ahead of her as she prepared  string beans for canning in St. Mary’s County, Maryland, 1940.

                                                     

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Mrs. Harry Handy canning corn with aid of pressure cooker. Saint Mary’s County, Maryland, September 1940. (Photographer: John Vachon)

 

 

fig-81Mrs. Norman Hofferichter at home-canned food display, San Antonio Light Photograph collection, University of Texas San Antonio Libraries Special Collection. Circa 1950s.

 

 

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Canning string beans and corn in Louisiana, circa 1980s.

 

 

 

But since I have been growing my own vegetables and a frequent buyer of fruits and vegetables at my local farmers market, I have been intrigued as to how to preserve foods long after the Spring , Summer and Autumn harvests.

And if you have never canned before, or need a refresher on canning, I would suggest the publication that can be found on -line:

The National Center for Home Food Preservation
http://nchfp.uga.edu/how/can_home.html

While researching modern methods of home canning, I stumbled upon this amazing find……

Introducing the Ball FreshTECH Electric Canning Systemimg3c

The intrepid home cook can take on home canning with confidence, with no worries and no time-consuming stovetop monitoring. A first of its kind, the Ball FreshTECH electric canning system eliminates all the guesswork from preserving fresh produce to make jams, jellies, pickles and more. Innovative technology controls the exact time and temperature needed to can according to their recipes—simply press a button and foods are perfectly preserved every time. Faster, easier and more energy-efficient than water-bath canning, the Auto Canner is ideal for novice home canners looking for guidance as well as more experienced canners who want to save time.

Automatic home-canning system simplifies the process of preserving your favorite fresh produce into jams, jellies, pickles, fruits, salsas, tomatoes, sauces and more.

The most popular canning recipes are pre-programmed into the appliance, so you can preserve with the push of a button. Patent-pending SmartPRESERVE technology automatically senses and constantly monitors time and temperature and adjusts for altitude.

Dual temperature sensors and seven built-in safety features ensure foods are processed at the correct temperature every time for safe, shelf-stable storage for up to a year.

Eliminates the need for stovetop monitoring, providing valuable time savings for home canners.

Preheats empty jars in 12 minutes before filling and preserving.
Uses up to 30% less time, 60% less energy and 85% less water compared to traditional water-bath canning methods.Aluminum pot has a nonstick coating for easy cleanup. Also included are the stainless-steel jar rack and the  jar lifter.

Despite all the technology with this new machine, there are a few down sides: 1) the price, which runs about $299.00; 2)  You can ONLY   the  electric automatic canner  with the tested recipes in the included recipe booklet; 3) The canner can only process small batches at a time.

But for me, these issues were not an obstacle, being a first time canner and all.

The first thing I made was apple jelly. The recipe provided was way too sweet for  my liking.

Next, I made strawberry jam, which turned out PERFECT.

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And then, I made a hot pepper relish, that  was not in the recipe booklet, but turned out just  fine using a similar recipe that was in the booklet.

 

DSC05575 From the Sweet to the Savory

Top row, Left to Right:Apple Jelly, Strawberry Jam, and Pomegranate Syrup

Bottom row, Left to Right: Giardiniera, Hot Pepper Relish, and ChowChow

 

I have never had so much fun in the kitchen. I think my grandmother would be proud of me following in her culinary footsteps.

 

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