Cauliflower Hot Wings
INGREDIENTS: (local, organic, + non-GMO whenever possible!)
1 head of cauliflower, washed and broken up into small florets
3 tsp extra virgin olive oil
1 tsp garlic powder
1 tsp paprika
1 tsp chili powder
½ tsp salt
2 tbsp butter (**choose a butter such as Earth Balance for a Vegan Diet)
1/2 cup of your favorite hot wing sauce (**Most hot wing sauces are Gluten Free but best to read the label to make sure) (**For low carb wing sauce check out Hooter's Wing Sauce, Frank's Hot Sauce or just check the label of your favorite)
DIRECTIONS:
Pre heat oven to 425
Place cauliflower in a bowl with a lid, add olive oil and shake to distribute evenly.
Combine garlic powder, paprika, chili powder, and salt in a small bowl. Toss spice mixture over cauliflower and shake well , making sure all the cauliflower is coated in the spices.
Spread cauliflower out on a rimmed baking sheet a roast for 20 minutes.
Melt butter and add wing sauce. Pour wing sauce over baked cauliflower and let stand 5 min before serving.
Serve with your favorite dressing for dipping. Enjoy!
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Showing posts with label cauliflower. Show all posts
Showing posts with label cauliflower. Show all posts
Wednesday, March 19, 2014
Monday, November 18, 2013
Cauliflower Patties
ARE YOU KIDDING!! Just when I think cauliflower can't get any better! Well here we go! To SAVE this idea, be sure to click SHARE so it will store on your perso...nal page. Cheesy Cauliflower Patties = YUM YUM! 1 head cauliflower 2 large eggs 1/2 c cheddar cheese, grated 1/2 c panko (found in the bread crumb aisle, healthier option) 1/2 t cayenne pepper (more of less to taste) salt olive oil Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste. Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.
Tuesday, October 29, 2013
Cauliflower Fried Rice
Cauliflower Fried Rice
Ingredients:
• 1 Head Cauliflower, riced
• 2 Eggs, beaten
• 2 Green Onion Stalks, chopped
• Olive Oil
Bragg’s Amino
To "Rice" the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook it.
Put 2 TBSP oil in a wok or pan and bring to high heat, toss beaten eggs into pan and work into a light scramble. Remove and set aside.
Add 2 TBSP oil to wok or pan and toss RICE into pan. Stir around until fried to a light brown. Add Bragg’s to desired flavor (about 2 TBSP) and continue to toss about 3 minutes total. Add eggs and onion to mixture and toss a couple more minutes until onion is heated through and soft.
Serve Hot.
If you wish to add chicken, shrimp, or pork, chop it in your prep and add to hot wok after eggs are removed and cook through. Remove and set aside before tossing rice. Add back at the end with egg and onion.
Cauliflower
Ingredients:
• 1 Head Cauliflower, riced
• 2 Eggs, beaten
• 2 Green Onion Stalks, chopped
• Olive Oil
Bragg’s Amino
To "Rice" the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook it.
Put 2 TBSP oil in a wok or pan and bring to high heat, toss beaten eggs into pan and work into a light scramble. Remove and set aside.
Add 2 TBSP oil to wok or pan and toss RICE into pan. Stir around until fried to a light brown. Add Bragg’s to desired flavor (about 2 TBSP) and continue to toss about 3 minutes total. Add eggs and onion to mixture and toss a couple more minutes until onion is heated through and soft.
Serve Hot.
If you wish to add chicken, shrimp, or pork, chop it in your prep and add to hot wok after eggs are removed and cook through. Remove and set aside before tossing rice. Add back at the end with egg and onion.
Cauliflower
Garlic Mashed Cauliflower
Garlic Mashed Cauliflower
Place 2+ cup of chopped cauliflower in tin foil with a few whole cloves of garlic and s/p. Bake at 400 for 20 minutes.
Blend in blender by adding HOMEMADE chicken broth in slowly to get the mashed potato consistency.
Place 2+ cup of chopped cauliflower in tin foil with a few whole cloves of garlic and s/p. Bake at 400 for 20 minutes.
Blend in blender by adding HOMEMADE chicken broth in slowly to get the mashed potato consistency.
Roasted Cauliflower Poppers
Roasted Cauliflower Poppers
Ingredients
1 very large head of cauliflower
2 tbsp melted butter
2 tbsp olive oil or melted coconut oil
1 tsp unrefined sea salt
3/4 tsp black pepper
1/2 tsp paprika
Instructions
Preheat oven to 425 degrees
Cut up cauliflower into small pieces and wash and dry them.
Place cauliflower into a large ziplock bag and pour over the melted butter and coconut oil/olive oil, salt, pepper and paprika. Shake the bag until cauliflower is well coated.
Place cauliflower pieces onto a baking sheet.
Bake for 40-45 minutes turning several time so that the cauliflower browns evenly. Don't be afraid of them getting too brown, that is what makes them good!
Ingredients
1 very large head of cauliflower
2 tbsp melted butter
2 tbsp olive oil or melted coconut oil
1 tsp unrefined sea salt
3/4 tsp black pepper
1/2 tsp paprika
Instructions
Preheat oven to 425 degrees
Cut up cauliflower into small pieces and wash and dry them.
Place cauliflower into a large ziplock bag and pour over the melted butter and coconut oil/olive oil, salt, pepper and paprika. Shake the bag until cauliflower is well coated.
Place cauliflower pieces onto a baking sheet.
Bake for 40-45 minutes turning several time so that the cauliflower browns evenly. Don't be afraid of them getting too brown, that is what makes them good!
Cauliflower "Mac" and Cheese Casserole
Cauliflower "Mac" and Cheese Casserole
Sea Salt, as needed plus 1/2 tsp
1 large head cauliflower, cut into small florets
1 c heavy cream
1 1/2 tsp spicy brown mustard
1 1/2 c shredded sharp cheddar, plus 1/2 cup for topping the casserole
1/4 tsp ground black pepper 1/8 tsp garlic powder
Equipment: 8 x 8 or 8 x 11 baking dish (may brush a small amount of olive oil if you choose to avoid possible sticking)
Directions: Preheat oven to 375 degrees. Bring a large pot of water to a boil, season the boiling water with sea salt.
Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.
Bring the cream to a simmer in a medium saucepan then whisk in the mustard until smooth. Stir in 1 1/2 cup of cheese, salt, pepper & garlic powder then whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes.
Sea Salt, as needed plus 1/2 tsp
1 large head cauliflower, cut into small florets
1 c heavy cream
1 1/2 tsp spicy brown mustard
1 1/2 c shredded sharp cheddar, plus 1/2 cup for topping the casserole
1/4 tsp ground black pepper 1/8 tsp garlic powder
Equipment: 8 x 8 or 8 x 11 baking dish (may brush a small amount of olive oil if you choose to avoid possible sticking)
Directions: Preheat oven to 375 degrees. Bring a large pot of water to a boil, season the boiling water with sea salt.
Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.
Bring the cream to a simmer in a medium saucepan then whisk in the mustard until smooth. Stir in 1 1/2 cup of cheese, salt, pepper & garlic powder then whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes.
Roasted Cauliflower with Parmesan
Roasted Cauliflower with Parmesan
1 head cauliflower, cut into 1/2 -1 inch florets 1/4 cup freshly grated Parmesan 1/4 cup olive oil (MAKE SURE THE FLORETS ARE WELL COATED!!!!!!) Salt and pepper to taste Preheat oven to 400ยบ. Toss florets with olive oil and cheese. Spread in a single layer on jelly roll sheet lined with nonstick foil. Season with salt and pepper. (since I use a lot of cheese I often don't need the salt) Roast 30-40 minutes, until nicely browned!!!! (we like ourS verrrry browned!!!)
1 head cauliflower, cut into 1/2 -1 inch florets 1/4 cup freshly grated Parmesan 1/4 cup olive oil (MAKE SURE THE FLORETS ARE WELL COATED!!!!!!) Salt and pepper to taste Preheat oven to 400ยบ. Toss florets with olive oil and cheese. Spread in a single layer on jelly roll sheet lined with nonstick foil. Season with salt and pepper. (since I use a lot of cheese I often don't need the salt) Roast 30-40 minutes, until nicely browned!!!! (we like ourS verrrry browned!!!)
Cauliflower Crust Pizza
Cauliflower Crust Pizza
Serves 2; Adapted from this bulletin board.
Ingredients:
1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)
pizza sauce, shredded cheese and your choice of toppings*
Directions:
To "Rice" the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.
One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.
To Make the Pizza Crust:
Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.
Bake at 450 degrees for 15 minutes.
Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).
Enjoy!
*Note that toppings need to be precooked since you are only broiling for a few minutes.
Serves 2; Adapted from this bulletin board.
Ingredients:
1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)
pizza sauce, shredded cheese and your choice of toppings*
Directions:
To "Rice" the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.
One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.
To Make the Pizza Crust:
Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.
Bake at 450 degrees for 15 minutes.
Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).
Enjoy!
*Note that toppings need to be precooked since you are only broiling for a few minutes.
Cauliflower Tater Tots
1 large head cauliflower 1 large egg
1/2 cup grated Parmesan cheese 1 Tbsp seasoning of your choice)
Begin by turning that head of cauliflower into 'rice.' Pop this raw veggie into a food processor and chop it up very fine, into teeny tiny rice-like pieces. If you live in the desert southwest (like I do) the air will dry out the cauliflower bits rather quickly.
TIP: Spread the little cauliflower bits onto a paper towel ~ try to absorb as much moisture as you can.
And, then... Put the Cauliflower rice into a bowl, whisk an egg, pour that onto the cauliflower, stir in the Parmesan cheese. Using your hands, shmoosh these goodies into tater tot shapes. Spread onto a cookie sheet and bake @400 degrees (F.) for approximately 20 minutes, or until a nice crispy brown on the edges. —
Tuesday, June 4, 2013
Cheesy Cauliflower Patties
Cheesy Cauliflower Patties
1 head cauliflower
2 large eggs
1/2 c cheddar cheese, grated
1/2 c panko
1/2 t cayenne pepper (more of less to taste)
salt
olive oil
Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.
Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.
Makes 8
1 head cauliflower
2 large eggs
1/2 c cheddar cheese, grated
1/2 c panko
1/2 t cayenne pepper (more of less to taste)
salt
olive oil
Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.
Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.
Makes 8
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