CAULIFLOWER NACHOS
Love nachos? These Cauliflower Nachos from Delish.com are the best!
Categories cauliflower nachos cauliflower nachos roasted cauliflower
Time 40m
Yield 1
Number Of Ingredients 11
Steps:
- Preheat oven to 425º.
- To a large baking sheet, add cauliflower. Drizzle with olive oil. Sprinkle all over with salt, cumin, paprika, and chili powder. Toss to coat. Roast until tender and golden, 20 to 25 minutes.
- Top with Colby-Jack cheese and return to oven until melted, 5 minutes more.
- Garnish with your favorite salsa, guacamole, and pickled jalapeños.
BUFFALO CAULIFLOWER NACHOS RECIPE BY TASTY
Here's what you need: cauliflower, olive oil, smoked paprika, fine sea salt, freshly ground black pepper, hot sauce, siracha, butter, lime, tortilla chips, monterey jack cheese, cheddar cheese, avocado, radishes, celery stems, sour cream, fresh cilantro
Provided by Chris Salicrup
Categories Appetizers
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 400°F (200˚C).
- On a large baking sheet, toss together the cauliflower florets, olive oil, paprika, salt, and pepper. Roast until tender, 20-25 minutes.
- In a large bowl, whisk together the hot sauce, sriracha, melted butter, and lime juice.
- Add the roasted cauliflower to the bowl and mix to coat.
- Scatter the tortilla chips over the baking sheet. Top with the cauliflower, Monterey Jack cheese, and cheddar cheese.
- Return the baking sheet to the oven and bake until cheese is melted and bubbling, about 5 minutes.
- Top with avocado, radishes, celery, sour cream, and cilantro. Serve warm.
- Enjoy!
Nutrition Facts : Calories 1270 calories, Carbohydrate 140 grams, Fat 69 grams, Fiber 15 grams, Protein 31 grams, Sugar 5 grams
CAULIFLOWER "MEAT" TACOS RECIPE BY TASTY
Here's what you need: cauliflower, mushroom, olive oil, medium yellow onion, garlic, ground cumin, smoked paprika, chili powder, soy sauce, salt, pepper, corn tortilla, tomato, avocado, tomato salsa, fresh cilantro, lime wedge
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 8 servings
Number Of Ingredients 17
Steps:
- Cut the cauliflower in half and break it into small florets.
- Place the florets in a food processor and pulse until they break down to rice-size pieces. Remove from the processor and set aside.
- Add the mushrooms to the food processor and pulse until broken down to rice-size pieces.
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic to the pan and cook for about 4 minutes, until fragrant and the onion is translucent.
- Add the cauliflower, mushrooms, cumin, smoked paprika, chili powder, soy sauce, salt, and pepper and stir. Cook for about 10 minutes, until the cauliflower and mushroom mixture is tender and the water released from the mushrooms has evaporated.
- Add the cauliflower "meat" to the tortilla, along with your favorite toppings. Serve with a lime wedge.
- If you have leftovers, the cauliflower "meat" will keep refrigerated in an airtight container for about 2 days.
- Enjoy!
Nutrition Facts : Calories 61 calories, Carbohydrate 9 grams, Fat 2 grams, Fiber 2 grams, Protein 3 grams, Sugar 3 grams
CAULIFLOWER "MEAT" QUESADILLAS RECIPE BY TASTY
Here's what you need: cauliflower, mushroom, olive oil, medium yellow onion, garlic, ground cumin, smoked paprika, chili powder, soy sauce, salt, pepper, large flour tortilla, shredded mexican cheese blend, onion, green pepper
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 4 quesadillas
Number Of Ingredients 15
Steps:
- Cut the cauliflower in half and break it into small florets.
- Place the florets in a food processor and pulse until they break down to rice-size pieces. Remove from the processor and set aside.
- Add the mushrooms to the food processor and pulse until broken down to rice-size pieces.
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic to the pan and cook for about 4 minutes, until fragrant and the onion is translucent.
- Add the cauliflower, mushrooms, cumin, smoked paprika, chili powder, soy sauce, salt, and pepper and stir. Cook for about 10 minutes, until the cauliflower and mushroom mixture is tender and the water released from the mushrooms has evaporated.
- Heat a tortilla over low heat in a large, greased skillet.
- Sprinkle the tortilla with a layer of cheese, then add a layer of cauliflower "meat", caramelized onions and peppers, and another layer of cheese.
- Top with another tortilla and cook for about 4 minutes, until the bottom layer of cheese has melted and the bottom tortilla is golden brown.
- Carefully flip the quesadilla and cook for another 4 minutes, until all of the cheese has melted.
- Repeat.
- Slice each tortilla into wedges and serve.
- Enjoy!
Nutrition Facts : Calories 122 calories, Carbohydrate 18 grams, Fat 4 grams, Fiber 5 grams, Protein 6 grams, Sugar 6 grams
CAULIFLOWER SALAD
Make and share this Cauliflower Salad recipe from Food.com.
Provided by hersheykiss96
Categories Cauliflower
Time P1DT10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Chop cauliflower, carrots, onion, and bacon into a large salad bowl (perferably that has a lid).
- Whisk together mayonnaise and sugar in another bowl.
- Pour over vegetable mixture, put lid on and shake to insure all vegetables are covered in dressing.
- Place in fridge overnight to marinate. Best if left turned upside down.
Nutrition Facts : Calories 338.6, Fat 22.9, SaturatedFat 6.7, Cholesterol 30.8, Sodium 467.1, Carbohydrate 28.5, Fiber 2.3, Sugar 22.4, Protein 6.4
CAULIFLOWER & GARBANZO CURRY
Make and share this Cauliflower & Garbanzo Curry recipe from Food.com.
Provided by Schnecke
Categories Curries
Time 30m
Yield 6-7 serving(s)
Number Of Ingredients 14
Steps:
- Chop cauliflower & green beans into bite sized pieces & boil separately for 3-5 minutes or until tender. Set aside.
- Saute onion in oil, 3-5 minutes over medium heat, until soft.
- Add curry, ginger, & cayenne, if desired. Stir about one minute, keeping the heat on medium.
- Add broth, salt & corn starch. The sauce should be about the consistency of milk.
- Add cooked vegetables, beans, and tomatoes. Turn heat up to medium-high. Cook for about 5 minutes, stirring constantly.
- Add chili sauce & cook 1-2 minutes more. The sauce should be nice and thick.
- Serve over hot basmati with mango chutney.
Nutrition Facts : Calories 506.9, Fat 8.4, SaturatedFat 1.2, Sodium 746.2, Carbohydrate 94.8, Fiber 13.7, Sugar 5.6, Protein 15.5
CAULIFLOWER CARROT CASSEROLE
I have not tried this recipe. I got this recipe from All You magazine. This recipe says it cost .88 cents per serving.
Provided by internetnut
Categories Cauliflower
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425.
- Fill a bowl with ice cubes and water. Cook carrots in boiling salted water for 6 minutes. Add cauliflower; cook 5 minutes. Drain; pour into ice bath. Drain again.
- Mist a 9 x 13-inch dish with cooking spray. Mix onion, garlic, horseradish, mayo, sour cream, salt and pepper. Stir in vegetables. Put into baking dish.
- Stir butter into crumbs; sprinkle over vegetables. Cover; bake for 20 minutes. Uncover; bake for 5 minutes. Sprinkle with parsley; serve.
Nutrition Facts : Calories 200.6, Fat 12.5, SaturatedFat 4, Cholesterol 21.1, Sodium 329.4, Carbohydrate 19.7, Fiber 4.1, Sugar 6.7, Protein 4
LOW CARB CAULIFLOWER SPANISH RICE
Or: How I got my nephew to eat cauliflower! This is developed from the cauliflower confetti rice recipe that I posted that under a former s/n I can't access - it is low-carb/diabetic diet friendly and fooled an entire dinner party last week - they swore they were eating rice. It's great with grilled meats and is easily adapted into a main course casserole. You can take this in any direction you like by just changing the spices: East Indian, Greek ... you may also add garbanzo beans and a little smoked Spanish paprika. It's even good cold. As the second reviewer said, it makes a huge batch: I changed the yield/number of servings to reflect that a little more accurately. And the reviewer who made fritters out of the leftovers? GENIUS.
Provided by One Happy Woman
Categories Cauliflower
Time 30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Grate or process the head of cauliflower to the texture of rice (I pulse it in the food processor in two or three batches).
- Chop the garlic, onion, peppers, zucchini and celery. You can do all of this in the food processor.
- Heat the oil in a large saute pan.
- Saute the vegetables together until heated through.
- Add stock and lower the heat, stirring often.
- When cauliflower starts to soften, add the tomato paste and spices and cook over low heat until the texture of cooked rice.
- Adjust seasonings to taste.
- Add more stock or broth as neecessary as the vegetables cook to maintain the rice texture.
- This can be made ahead and it freezes well.
- You may add cooked chicken or sausage or cheese to this to make a one-dish meal.
Nutrition Facts : Calories 90.9, Fat 4.1, SaturatedFat 0.6, Sodium 388, Carbohydrate 12.7, Fiber 3.8, Sugar 6.6, Protein 3.4
CHEESY CAULIFLOWER NACHOS
This recipe is sponsored by Target. Roasted cauliflower florets stand in for tortilla chips in these delicious nachos and are just as satisfying while packing a nutritional punch. They're tossed with taco seasoning, then roasted to golden brown perfection and loaded with creamy refried beans, zesty salsa verde and more nacho toppings, including lots of melty cheese, of course.
Provided by Katie Lee Biegel
Categories appetizer
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Line a rimmed baking sheet with aluminum foil.
- Toss together the cauliflower, oil, taco seasoning, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Transfer to the prepared baking sheet. Bake until golden brown and tender, 20 to 25 minutes.
- Meanwhile, juice half of the lime into a small bowl, then cut the other half into 4 small wedges. Stir the sour cream into the lime juice until smooth. Finely dice the avocado and sprinkle it with a little salt and juice from 1 lime wedge. Thinly slice the jalapeño crosswise. Place the refried beans in a small bowl and mash with the back of a spoon to soften them. Set all the toppings aside until ready to serve.
- Push the baked cauliflower to the center of the baking sheet. Dollop the refried beans (about 1 tablespoon per dollop) over the top, then sprinkle evenly with a little salt and with the cheese. Return to the oven and bake until the beans are warmed through and the cheese melts, 2 to 3 minutes.
- Drizzle the salsa verde and lime sour cream over the cauliflower nachos. Top with the avocado, jalapeño and cilantro. Sprinkle with a little black pepper. Serve with the reserved lime wedges for squeezing.
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