Cauliflower

February – Cauli-Rice ‘Risotto’ Pilaf
by

February – Cauli-Rice ‘Risotto’ Pilaf

Cauliflower 'risotto'

Cauliflower ‘risotto’

I seem to be hooked on a theme this last week. This time is a carb-friendly, keto-friendly version of risotto. Again you can’t really call it risotto, maybe it’s more like cauliflower cheese. Anyway you call it, it’s creamy, cheesy, and delicious.

Cauli-Rice Risotto

Cauli-Rice Risotto

I added a couple of handfuls of chopped baby spinach to up the nutrition and add some color.

I don’t really have a recipe as such for this, but here goes the general idea. I used a one pound package of fresh pre-riced cauliflower. I like the pre-riced ones because they have a high percentage of stem. That means that the ‘kernels’ both hold their shape and are firmer, more like an actual grain of rice.

Ingredients:

  • 16 oz package of pre-riced cauliflower.
  • 2 tablespoons of olive oil
  • 5.2 oz package of boursin with garlic and fine herbs (or 5 oz of cream cheese with garlic and herbs)
  • 2 tablespoons of heavy cream
  • 2 large handfuls of baby spinach, roughly chopped
  • salt and pepper as needed

Method:

  1. Heat the olive oil in a large skillet (one that allows you to spread out the cauliflower) over medium high heat.
  2. Add the cauliflower and spread it out in a single layer if possible. Let it sit for a couple of minutes until the bottom starts to brown, then stir. You want it to start to crisp a bit.
  3. Add the cream cheese and stir until it melts, adding the heavy cream to thin things out if necessary.
  4. Stir in the spinach, letting it just wilt a bit before you take it off the stove
  5. Taste for salt and add freshly ground pepper.
  6. Immediately transfer to a warm serving dish.

Really, that’s it.

Cauliflower ‘risotto’

I haven’t tried this with frozen riced cauliflower. I imagine it would be softer to begin with and you may need to increase the heat in step 2 to get browning.

Last Dr’s appointment my blood pressure was a little too high so I have been cutting back on salt. To my surprise I have found that food doesn’t need to be salted as much as my usual habit. So, taste for salt first. The cheese, especially if you use boursin, is already salted.

I served this with a big selection of roasted vegetables. After roasting to a charred brown, the vegetables were drizzled with toasted pumpkin seed oil and sprinkled with roasted pumpkin seeds. We didn’t miss the meat.

Cauliflower risotto with roasted vegetables

Cauliflower risotto with roasted vegetables

Roasted Vegetables

Roasted Vegetables

November – Roast Vegetable Salad with Horseradish Goat Cheese
by

November – Roast Vegetable Salad with Horseradish Goat Cheese

Roasted Vegetable Salad

Roasted Vegetable Salad

This is another recipe from salad freak.

salad freak

Salad Freak by Jess Damuck

I have found this book very inspiring, especially useful because I am not feeling very inspired in the kitchen these days. I seem to be there way too often since Covid hit. I served the salad as a side with a juicy steak off the grill, the horseradish goat cheese was a perfect match. This was also useful as a ‘clean out the fridge’ salad, you can use whatever is hanging out and needs to be roasted before the new week’s shopping. I found a small head of Romanesco cauliflower (or is it broccoli Romanesco?), some Brussels sprouts and carrots. With shallots and garlic cloves from the pantry it was a go. The original recipe adds fingerling potatoes. If you have some in your pantry or fridge, by all means add them. Just wash and cut them in half, no need to peel.

The important thing is to check the timing on the vegetables as some items may need longer or shorter times in the oven.

Broccoli Romanesco

Broccoli Romanesco

If you want some extra crunch, add toasted torn croutons. I find torn ones are much more interesting than ones cut into little squares. The craggy bits become that much more toasty.

Roasted Vegetable Salad with Horseradish Goat Cheese

Ingredients:

  • 2 bunches of small carrots, peeled and cut in half lengthwise
  • 1 pound Brussels sprouts, trimmed and cut in half (quartered if very large)
  • 1 small head of Romanesco cauliflower or regular, separated into florets
  • 4 shallots, peeled and cut in half
  • 1 head of garlic, cloves separated and peeled
  • 1 tablespoon of jarred horseradish
  • 2 lemons
  • 5 ounces of fresh goat cheese at room temperature
  • Extra virgin olive oil
  • 2 cups of fresh chopped parsley or arugula

Method:

  1. Preheat the oven to 425 degrees F
  2. On a rimmed parchment lined baking sheet, toss the carrots with 2 tablespoon of oil and season with salt and pepper. Separate them so they are not touching.
  3. On a second parchment lined baking sheet, toss the Brussels sprouts, cauliflower, shallots, garlic and potatoes (if using) with another 2 tablespoons of olive oil and season with salt and pepper. They will roast to a toastier brown if cut side down.
  4. Roast the vegetables for about 25 minutes, then give them a toss. Roast for another 10 minutes until they are brown and crispy.
  5. Remove them from the oven and allow them to cool a bit.
  6. Make the horseradish goat cheese. In the bowl of a food processor, combine the horseradish with the goat cheese, the zest and juice of 1 lemon, salt and pepper. Blend until whipped and smooth.
  7. Spread the roasted vegetables on a platter, squeeze the other lemon over and taste. Add more olive oil, salt and pepper as needed. Scatter the parsley or arugula on top and dollop with the horseradish goat cheese. Alternately you can first spread the horseradish goat cheese on the platter and arrange the salad on top.
Roast Vegetable Salad with Horseradish Goat Cheese

Roast Vegetable Salad with Horseradish Goat Cheese

Roast Vegetable Salad with Horseradish Goat Cheese

Roast Vegetable Salad with Horseradish Goat Cheese

Two Easy Sheet Pan Riced Cauliflower Dishes – September
by

Two Easy Sheet Pan Riced Cauliflower Dishes – September

Here are two delicious and easy sheet pan ideas for roasting riced cauliflower. The first with chopped sweet peppers and baby spinach, the second with garlic and mushrooms.

These are perfect side dishes for anything grilled or roasted. By themselves they are vegan and paleo, gluten and dairy free.

Sheet Pan Riced Cauliflower

Sheet Pan Riced Cauliflower with Sweet Peppers and Spinach

 

Sheet Pan Riced Cauliflower with Garlic and Mushrooms

Sheet Pan Riced Cauliflower with Garlic and Mushrooms

 

Sheet Pan Riced Cauliflower with Sweet Peppers and Spinach

Ingredients:

  • I package of pre-riced cauliflower or 1 small cauliflower, trimmed and riced in your food processor to rice like consistancy
  • 1 lemon, zested – save the juice for the end
  • 1 whole red pepper or 5 baby peppers of various colors
  • 1 clove of garlic, minced or grated
  • 2 tablespoons of olive oil
  • Salt and pepper
  • 1 large handful of baby spinach

Method:

  1. Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
  2. In a large bowl combine the riced cauliflower, lemon zest, sweet peppers, garlic and 2 tablespoons of oil. Mix well.
  3. Spread the vegetables out on the sheet pan and place it on the bottom shelf of the oven.
  4. Cook for 15 minutes then take out of the oven and mix in the baby spinach, stir and put back in the oven for another 5 minutes or so until the spinach is wilted and the cauliflower is browning on the edges of the sheet pan.
  5. Let cool a bit, then use the parchment to turn into a serving bowl. Salt and pepper to taste. Add a squeeze of lemon.
Sheet Pan Riced Cauliflower with Sweet Peppers and Spinach

Sheet Pan Riced Cauliflower with Sweet Peppers and Spinach

 

Sheet Pan Riced Cauliflower with Garlic and Mushrooms

Ingredients:

  • I package of pre-riced cauliflower or 1 small cauliflower, trimmed and riced in your food processor to rice like consistancy
  • 2 cups of mushrooms, sliced
  • 4 cloves of garlic, minced or grated
  • 4 scallions, white and light green parts, chopped
  • 2 tablespoons of olive oil
  • Salt and pepper
  • 1 large handful of something green to garnish…microgreens, chopped arugula, parsley, chives, etc.

Method:

  1. Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
  2. In a large bowl combine the riced cauliflower, mushrooms, garlic and 2 tablespoons of oil. Mix well.
  3. Spread the vegetables out on the sheet pan and place it on the bottom shelf of the oven.
  4. Cook for 20 minutes until the cauliflower has browned on the edges of the sheet pan.
  5. Let cool a bit, then use the parchment to turn into a serving bowl. Salt and pepper to taste and add something green. Mix a final time.
Sheet Pan Riced Cauliflower with Garlic and Mushrooms

Sheet Pan Riced Cauliflower with Garlic and Mushrooms

I wonder if the folks over at Fiesta Friday would enjoy this? It is Fiesta Friday #449, a virtual blogging party hosted by Angie. Click on the link to read posts with wonderful recipes, craft or decorating ideas.

Riced Cauliflower Herb Salad – September
by

Riced Cauliflower Herb Salad – September

This is an update to a recipe that was originally posted in May of 2019 called Middle Eastern Herb and Cauliflower Salad. I’ve added a drained can of chickpeas, capers and some chopped dates for a sweet note. This is a valuable salad recipe to have in your back pocket. It’s gluten free, dairy free, vegan and it can be made several hours ahead. I took it to a bookclub potluck lunch to share. Leftovers were still good a couple of days later and made a great lunch with a bit of canned tuna.

Riced Cauliflower Salad with Chickpeas

Riced Cauliflower Salad with Chickpeas

 

I can find riced cauliflower in the grocery store, both Trader Joe’s and Safeway carry it. But it is easy to make at home in your food processor if you need to start from scratch (or have cauliflower growing in your garden…lucky you). I don’t recommend using the packaged already riced cauliflower if you are making mock mashed potatoes I think it has a high percentage of stem. It won’t result in a creamy rich amazing mashed potato substitute. You need to have mostly florets for that recipe. But, it is perfect for use in this recipe. The kernels hold their shape and crunch once cooked.

I roasted the cauliflower for extra flavor before mixing it with the other ingredients.

If you are starting with a head of cauliflower, slice the head in half and remove the tough core. Roughly chop the florets. Working in batches, add the cauliflower to your food processor and pulse until the consistency of ‘rice’. Transfer to a large bowl.

Riced Cauliflower Salad with Chickpeas

Riced Cauliflower Salad with Chickpeas

Ingredients:

Cauliflower:

  • I head of cauliflower or a package of pre-riced cauliflower
  • 2 tablespoons of fruity olive oil
  • Zest of 1 lemon, preferably organic
  • Coarse salt and freshly ground pepper

Salad:

  • I can of garbanzo beans, drained and rinsed
  • 5 dates, finely chopped
  • 1 tablespoon of capers, rinsed an drained
  • 1 pint of cherry tomatoes, halved
  • 1 cup of coarsely chopped flat leaved parsley
  • 1/2 cup of coarsely chopped cilantro
  • 1/4 cup of coarsely chopped mint
  • 4 scallions white and light green, chopped
  • 1-2 lemons, juiced to make about 1/4 cup of juice
  • 1/4 cup of olive oil
  • 1 large garlic clove, grated
  • 3/4 cup of sliced almonds, toasted
  • Salt and freshly ground pepper as needed

Method:

  1. Preheat your oven to 400 degrees F (204 degrees C). Line a large baking sheet with parchment paper.
  2. Place the riced cauliflower in a large bowl and add the olive oil, lemon zest and salt and pepper. Mix well.
  3. Spread the cauliflower on the baking sheet and roast for about 15 minutes until tender and browning around the edges. You may need to leave it for a few additional minutes but check it so it doesn’t burn. Remove the sheet from the oven and let cool on the parchment paper.
  4. Spread the almonds on a small baking sheet and toast in the same oven for about 5 minutes, again check constantly as they will turn from nicely toasted to burnt in seconds. Remove and cool.
  5. While the cauliflower is cooking you can make the herb salad. Combine all the ingredients for the salad in a bowl and let the herbs and tomatoes marinate until the cauliflower is cool.
  6. Once cool, add the cauliflower to the bowl with the salad and mix well. The parchment paper works well as you can just lift it off the baking sheet. Taste to see if you need to add any additional lemon juice or salt or pepper.
  7. Chill until ready to serve, garnished with the toasted sliced almonds.

I had a small package of microgreens in the fridge and added them with the other herbs.

You could turn this into an entire meal by adding some sliced feta or leftover chicken to the salad. It would also be an excellent side with grilled lamb chops or kebobs.

Riced Cauliflower Salad with Chickpeas

Riced Cauliflower Salad with Chickpeas

Riced Cauliflower Salad with Chickpeas

Riced Cauliflower Salad with Chickpeas

I wonder if the folks over at Fiesta Friday would enjoy this? It is Fiesta Friday #449, a virtual blogging party hosted by Angie. Click on the link to read posts with wonderful recipes, craft or decorating ideas.