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Cooking with cauliflower - 185 recipes

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Process cauliflower in shredder or on bell grader or chop fine until rice size or a little larger 1- warm evoo

  • 1 Medium Head Cauliflower
  • 1 tablespoon butter
  • 2 tablespoons evoo
  • 1 cup diced onion
  • 1 can red kidney beans or spiced black beans
  • 3 tablespoons minced garlic
  • 1/2 teaspoon pepper
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1. Completely thaw and drain broccoli and cauliflower in a colander

  • 1 (16oz.) bag frozen broccoli
  • 1 (16 oz.) bag frozen cauliflower
  • 1 can cream of mushroom soup
  • 1 (8oz) bag shredded cheddar cheese
  • 1 (8 oz.) bag slivered almonds
  • 1 (4oz) bag sliced almonds
  • Bread crumbs
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1. Heat the oven to 425°F

  • 1 head cauliflower, trimmed and separated into florets
  • 2 tablespoons olive oil
  • 1 bunch leeks, washed well and thinly sliced
  • 2 cloves garlic, minced
  • 8 cups Swanson® Natural GoodnessTM Chicken Broth
  • 1/3 bunch fresh cilantro leaves
  • 1 teaspoon curry powder
  • 1 tablespoon minced fresh ginger root
  • 1 teaspoon grated lemon zest or 1 stalk lemon grass, minced
  • 1/2 teaspoon ground cumin
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Preheat the oven to 400. In a large pot of boiling water, cook the cauliflower for 4 minutes to blanch

  • 5 cups cauliflower florets
  • 1/2 cup reduced sodium chicken broth, defatted
  • 3/4 tsp grated lemon zest
  • 1/2 tsp salt
  • 1/2 tsp dried marjoram
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup plain dried bread crumbs
  • 2 TB grated Parmesan cheese
  • 1 tsp olive oil
  • 2 tsp fresh lemon juice
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PREPARE THE CAULIFLOWER MASH: Place a large saucepan over medium high heat

  • FOR CAULIFLOWER:
  • 1 tablespoon olive oil
  • 2 shallots, small diced
  • 1 garlic clove, chopped fine
  • 2 tablespoons butter
  • 4 cups cauliflower florets
  • 3 cups whole milk
  • 2 tablespoons heavy cream
  • Kosher salt and freshly ground black pepper
  • FOR CHICKEN AND PAN SAUCE:
  • 12 fresh sage leaves
  • 4 (6-ounce) organic boneless skinless chicken breasts, pounded slightly
  • 4 thin slices high-quality prosciutto
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 shallot, finely diced
  • 1/2 cup dry white wine
  • 3/4 cup chicken stock
  • 2 tablespoons lightly packed fresh flat leaf parsley, finely chopped
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1. Preheat oven to 425°. 2

  • 1 whole garlic head
  • 12 cups cauliflower florets (about 2 pounds)
  • Cooking spray
  • 1 tablespoon olive oil
  • 2 cups thinly sliced onion
  • 4 cups fat-free milk
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 2 fresh thyme sprigs
  • 1 1/2 tablespoons roasted hazelnut oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup chopped fresh parsley
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Eat it with a steak knife; it's surprisingly hefty

  • 2 large heads of cauliflower, stems lightly trimmed
  • 2 ears of corn, shucked
  • 1/4 cup vegetable oil
  • 1 fresh red chile, seeded
  • and minced
  • 4 scallions, chopped
  • 2 teaspoons drained capers
  • Salt and freshly ground black pepper
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In a large bowl, whisk together the eggs, egg whites, sour cream, cauliflower puree, Parmesan and salt

  • 2 large eggs
  • 4 large egg whites
  • 1/4 cup reduced-fat sour cream
  • 1/2 cup cauliflower puree
  • 2 tablespoons grated Parmesan
  • Pinch of salt
  • Nonstick cooking spray
  • 1 teaspoon olive oil
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1. Preheat the oven to 350 degrees

  • Nonstick cooking spray
  • 3/4 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon (optional)
  • 1/2 cup firmly packed light or dark brown sugar
  • 1/4 cup canola or vegetable oil
  • 2 large egg whites
  • 1 1/2 cups banana puree
  • 1/2 cup cauliflower puree
  • 1 teaspoon pure vanilla extract
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Layer first four ingredients in a pan or bowl (clear bowl looks nice)

  • 1 head Chopped Lettuce
  • 1 head raw cauliflower
  • 1 small chopped onion
  • 1 lb. bacon fried & Crumbled
  • 1 Cup Mayonnaise
  • 1/2 Cup Sugar
  • 1/2 Cup Parmesan Cheese
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Combine all ingredients fish sauce, water, vinegar, sugar, and lime, and stir until sugar dissolves

  • For the vinaigrette:
  • 1/4 cup fish sauce
  • 2 tablespoons rice wine vinegar
  • 1/4 cup sugar
  • Juice of 1 lime
  • 1 minced garlic clove
  • 1 jalapeno, thinly sliced, seeds removed
  • 2 tablespoons very thinly sliced cilantro stems
  • 1/2 cup cilantro leaves
  • 1/4 cup chopped mint
  • For the cauliflower:
  • 2 small heads cauliflower
  • 3/4 cup bhel mix, Rice Crispies, or Special K cereal
  • 1/2 teaspoon shichimi togarashi (Japanese seven-spice powder)
  • additional lime wedges and chopped mint for serving
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Place the cooked cauliflower in a buttered 1 1/2 quart shallow baking dish; layer tuna over the cauliflower

  • 2 packages (10 ounces each) frozen cauliflower, about 4 cups cut up cauliflower, cooked and drained
  • 2 cans (7 ounces each) tuna, drained and flaked
  • 1/4 cup butter
  • 1/4 cup chopped green pepper
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 3/4 cups milk
  • 1/4 cup chopped pimiento
  • 1 cup shredded Cheddar cheese
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