Catch the Cauliflower Craze – Fruits and Veggies A to Z

Catch the Cauliflower Craze – Fruits and Veggies A to Z

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CAULIFLOWER CRAZE

I think that broccoli has always won the “blah” test with folks that are iffy about vegetables that aren’t potatoes. But that is because they haven’t seen cauliflower yet … unless they saw it in the buffet line and it was mixed with Vegetable Enemy #1 AND Veg Enemy #3 – Broccoli AND Carrots.

But in the past couple of years, smart and innovative cooks have come up with several ways to make cauliflower delicious. By grating the head of the cauliflower, you end up with little pieces of “rice” that can be transformed into several tasty dishes that look and taste nothing like the big white chunks of florets that have turned away children and adults alike. They can even be turned into the greatest vegetable preparation of all time – MASHED POTATOES. Well, they aren’t actually potatoes, but they are pretty darn good.

Also try making “steaks” by cutting 1″ to 1 1/2″, season with your favorite seasoning salt, brush will olive oil and grill, turning once until you have good grill marks and the cauliflower steak is tender.

Cauliflower fried rice in a bowl

Cauliflower Mashed Potatoes

Cauliflower Mashed Potatoes Recipe with unbelievable taste and texture. Plus so easy to make! Save your calories for turkey.

Ingredients
  

  • 2.5 – 3 lbs medium cauliflower head
  • 2 large garlic cloves
  • 1 tbsp butter I used salted or olive oil
  • 1/2 tsp salt
  • Ground black pepper to taste

Instructions
 

  • Separate cauliflower into florets and cut in smaller chunks.
  • In a medium pot, combine cauliflower, garlic and enough cold water to cover the vegetables. Place a lid on top and bring to a boil. Reduce heat to low and cook for about 10 minutes or until cauliflower is fork tender. Drain.
  • Add butter or olive oil, salt and ground black pepper to taste. Using an immersion blender (a food processor), process until very smooth or desired consistency. Adjust salt and pepper to taste, if necessary.
  • Serve hot just like you would serve mashed potatoes.

Notes

Store: Refrigerate in a glass airtight container for up to 3-4 days.
Head of Cauliflower
Head of Cauliflower

CAULIFLOWER SHRIMP RICE

Ingredients
  

  • 1 Tbs of butter
  • 2 cups of fresh snow peas
  • 1 pound of cooked shrimp
  • 12 oz bag of frozen Cauliflower rice if using fresh, grate about 2 cups of Cauliflower, cook/steamed before incorporating to Snow peas/shrimp mix
  • Salt & Pepper to taste
  • Chopped Celery for garnish

Instructions
 

  • Steam the cauliflower rice bag according to manufacturer’s direction.
  • Heat butter in a large skillet over medium-high heat.
  • Incorporate the snow peas and cook for about 4 minutes.
  • Add the cooked shrimp and toss for 1 minute, Stir in the steamed cauliflower rice. Mix well and add salt a pepper to taste. A little chopped celery will add garnish and crunch.

Notes

PALEO: Use clarified butter / Ghee or olive oil instead of regular butter KETO: Depending on your FAT macro you can increase the butter amount / CARB macro reduce amount of Snow peas or substitute with broccoli or zucchini WHOLE 30: No ingredient adjustments needed

CAULIFLOWER "FRIED RICE"

Ingredients
  

  • Vegetable oil
  • large eggs beaten
  • Salt
  • 5 or 6 scallions chopped with white1 cup chopped scallions, light and green parts separated (you'll need 5-6 scallions)
  • garlic cloves minced
  • 1 tablespoon  finely chopped fresh ginger
  • One 2-lb head cauliflower or 2 pounds ready to cook' cauliflower
  • 4-5 tablespoons  soy sauce use gluten-free if needed
  • 1/4 teaspoon  red pepper flakes
  • 1 teaspoon  sugar
  • 1 cup  frozen peas and carrots
  • 1 teaspoon  rice vinegar1 teaspoon Asian sesame oil
  • 1/4 cup  chopped cashews or peanuts optional


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