I love cauliflower! It has so many uses. It’s also pretty darn good for you. It’s nonstarchy and is a cruciferous vegetable just like cabbage and broccoli! High intake of cruciferous vegetables is associated with a lower risk of some cancers. They contain vitamins, minerals, and phytonutrients, or plant nutrients, that may help neutralize damaging toxins. It’s also extremely low cal, so enjoy!
1 head cauliflower, cut into florets
2 tbsp. olive oil
3 cloves roasted garlic
1/4 cup chopped green onions
sea salt & pepper to taste
1/2 of vegetable broth
- Bring a large pot, about 4-6 cups, of salted water to boil
- Add the cauliflower florets, stir and boil for about 6 minutes, until softened and the florets slide easily of a fork
- Drain the cauliflower, rinse, then pat the florets dry with paper towels
- Place in a high powered blender (I used a Vitamix)
- Add olive oil, vegetable broth, roasted garlic and sea salt and pepper to taste
- Blend to your desired consistency.
- Top with green onions
1 medium cauliflower
1 Tbsp coconut oil
¼ cup water or vegetable broth
¼ tsp. sea salt
pepper to taste
1-2 green onions, chopped (optional)
- Trim leaves from cauliflower and using your hands or a small paring knife, break cauliflower into small florets.
- Rinse florets in a colander in the sink under cool running water. Pat dry.
- Fit in high-powered blender (I used a Vitamix) at a very low speed, I used speed 3
- You can also use a box grater, carefully grate the cauliflower and enjoy the mini-workout.
- Heat a large skillet over medium-high heat.
- Add coconut oil. Once melted, add cauliflower rice and saute for 4-5 minutes, stirring frequently. Then add water or broth, cover and cook until tender, approx 3-4 minutes.
- Stir in green onions
- Remove from heat and season with salt and pepper to taste.
You can use this dish as any rice substitute
Sticky Sesame Cauliflower
1 small head cauliflower, chopped (6 1/2 cups florets)
1/3 cup low-sodium soy sauce
1/4 cup pure maple syrup, honey, or agave
1/4 cup rice vinegar
1 tbsp minced garlic
1 ½ tsp toasted sesame oil
½ tsp powdered ginger
1 1/2 tbsp cornstarch or arrowroot
1/4 cup water
sesame seeds and scallions, for garnish
- Preheat your oven to 450 F.
- Grease a baking pan or line with parchment.
- Cut cauliflower into florets, then slice so one side of each floret is flat. Arrange in a single layer in the greased pan. Bake 10 minutes on the center rack.
- Meanwhile, whisk together the soy sauce, sweetener, vinegar, garlic, sesame oil, and ginger in a saucepan. Bring to a boil.
- While waiting, stir together the cornstarch and water until cornstarch dissolves fully, then slowly whisk this into the saucepan as soon as it boils.
- Turn heat to medium and cook 2 minutes, stirring more frequently once it returns to a boil. Cook until thick.
- You can also make the sauce ahead of time if desired, and it thickens more as it sits in the fridge. Flip cauliflower florets and bake 10 additional minutes.
- If desired, you can now move the pan to the top rack and broil 1-2 minutes.
- Pour sauce over florets. Sprinkle sesame seeds and optional scallions on top, and serve.