GARLIC MASHED CAULIFLOWER
This recipe is so easy and healthy. I love mashed potatoes, and when I started the South Beach Diet® and couldn't have them, I had to find an alternative. This is an awesome alternative, and people who hate vegetables love it. I do recommend using a large food processor for this recipe.
Provided by Andie
Categories Fruits and Vegetables Vegetables Cauliflower Mashed
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes.
- Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat.
- Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in garlic, Parmesan cheese, cream cheese, salt, and black pepper.
Nutrition Facts : Calories 97.8 calories, Carbohydrate 8.4 g, Cholesterol 6.6 mg, Fat 5.7 g, Fiber 3.6 g, Protein 5.2 g, SaturatedFat 1.8 g, Sodium 371.6 mg, Sugar 3.5 g
GARLIC WHOLE ROASTED CAULIFLOWER
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F. Trim the cauliflower: Cut the stem flush with the bottom. Cut a few slits into the core extending into the thick branches of the cauliflower (keep the florets intact). Put 3 thyme sprigs, the smashed garlic, bay leaves, coriander seeds and peppercorns on a square of cheesecloth and tie into a bundle. Combine 12 cups water, the celery, shallot, lemon zest, wine, sugar, 1/3 cup salt and the cheesecloth bundle in a pot large enough to submerge the cauliflower. Bring to a boil, whisking to dissolve the salt and sugar. Carefully add the cauliflower core-side down and cook until there is a slight resistance when pierced with a knife, about 15 minutes. (It's OK if the top of the cauliflower pops up during cooking.) Remove the cauliflower to a baking sheet.
- Meanwhile, make the garlic oil: Combine the remaining 3 thyme sprigs, the sliced garlic, olive oil, 1/2 teaspoon salt and a few grinds of pepper in a small saucepan. Cook over medium heat until the garlic starts browning, 3 to 5 minutes. Discard the thyme. Brush the cauliflower with half of the oil, leaving the sliced garlic behind.
- Roast the cauliflower until browned and tender, 30 to 40 minutes, brushing halfway through with the remaining garlic oil; reserve 1 teaspoon garlic oil and the sliced garlic.
- Transfer the cauliflower to a cutting board or platter using a spatula. Add the parsley to the reserved garlic oil and spoon over the cauliflower. Cut into wedges.
ROASTED PARMESAN GARLIC CAULIFLOWER
Make and share this Roasted Parmesan Garlic Cauliflower recipe from Food.com.
Provided by Marie
Categories Cauliflower
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees.
- Grease large casserole dish.
- Place olive oil and garlic in large resealable bag.
- Add cauliflower and shake to mix.
- Pour into prepared casserole dish.
- Bake for 20 to 25 minutes, stirring halfway through.
- Top with Parmesan and parsley and broil for 3 to 5 minutes until golden brown.
Nutrition Facts : Calories 114.3, Fat 8.6, SaturatedFat 2, Cholesterol 4.9, Sodium 115.1, Carbohydrate 6.5, Fiber 2, Sugar 2, Protein 4.3
CREAMY CAULIFLOWER AND GARLIC SOUP
A handful of ingredients and a few simple steps makes creamy cauliflower and garlic soup one of the easiest and tastiest soups ever.
Provided by Sam | Ahead of Thyme
Categories Soup
Time 45m
Number Of Ingredients 12
Steps:
- Heat olive oil in a large stockpot over medium heat.
- Add cauliflower, onion, and garlic and sauté until the vegetables have caramelized (roughly 15 minutes).
- Add stock and reduce the heat to medium-low and simmer for about 20 minutes or until the cauliflower florets are soft and tender.
- Puree the mixture in a blender until smooth. Add some water to get it going in the blender. Then, pour the soup back into the pot.
- Stir in the cream and Parmesan cheese and simmer for 1-2 minutes.
- Season with salt and pepper to taste.
- Top with optional toppings and serve immediately.
Nutrition Facts : ServingSize 1 cup of soup, Calories 122 calories, Sugar 5.5 g, Sodium 806.1 mg, Fat 6.6 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 12.9 g, Fiber 3.2 g, Protein 5.2 g, Cholesterol 4.2 mg
BEST CAULIFLOWER RECIPES: HONEY GARLIC CAULIFLOWER
Our Best Cauliflower Recipes from appetizers to soups, chowders and side dishes to full blown meals! There's something for everyone here! This Honey Garlic Cauliflower is a delicious vegetarian friendly takeout style dish that you'll want to make all the time!
Provided by Teri & Jenny
Time 36m
Number Of Ingredients 17
Steps:
- In a large bowl toss together cauliflower, 1 tablespoon sesame oil, 1 minced garlic clove, and 1 teaspoon minced ginger. Lightly season with salt and pepper. Set aside.
- In a sauté pan, whisk together remaining garlic, ginger, sesame oil, mirin, hoisin, oyster sauce, soy sauce, honey, sambal, white pepper, and 2 tablespoons water.
- Simmer sauce over medium-low heat until slightly thickened. Remove from heat and keep warm.
- Place a wok or tall pot over medium-high heat and add about 3 inches oil. Heat oil to 350˚F.
- Working in small batches, toss a few cauliflower florets in cornstarch until fully covered. Shake florets well to remove any excess cornstarch. Dip each floret into the beaten eggs, then dredge again in cornstarch. Shake florets very well again to remove any excess coating. (you really want a thin, light and crispy exterior and thick clumps of starch will prevent that)
- Again, working in small batches, carefully fry florets for 3 to 4 minutes or until the florets have a crispy coated exterior and tender interior.
- Transfer fried cauliflower to a cooling rack sitting atop a baking sheet. Repeat steps 6 and 7 until all florets have been fried.
- While the last batch of florets fry, place sauce back over the stove and simmer over medium-low heat.
- Add fried cauliflower to sauce and quickly but carefully toss together until all cauliflower is fully and evenly coated.
- Scoop cauliflower over plates of steamed rice and top with a sprinkle of sesame seeds and sliced green onion. Serve immediately.
Nutrition Facts : Calories 821 kcal, Carbohydrate 79 g, Protein 9 g, Fat 55 g, SaturatedFat 33 g, Cholesterol 124 mg, Sodium 1495 mg, Fiber 3 g, Sugar 26 g, ServingSize 1 serving
BAKED CAULIFLOWER IN GARLIC BUTTER
Make the most of this seasonal beauty with a sprinkling of rosemary and moreish garlic butter
Provided by Tom Kerridge
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 5
Steps:
- Heat oven to 180C/160C fan/gas 4. Beat the softened butter with the grated garlic, chopped thyme and rosemary in a bowl.
- Lay a large sheet of foil on a baking tray and put the cauliflower in the middle. Spread the butter all over it. Draw up the sides of the foil to make a parcel . Put in the oven for 1 hr 20 mins-1 hr 30 mins. When cooked, carve wedges of garlicky roasted cauliflower - it's great as a side with a Sunday roast.
Nutrition Facts : Calories 288 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
GARLIC AND HERB CAULIFLOWER RICE
Steps:
- Cut the cauliflower into large florets. Transfer to a food processor, in batches if necessary, and pulse until the cauliflower resembles rice. Pour into a medium bowl. You should have 3 1/2 to 4 cups of cauliflower rice.
- Heat a large nonstick skillet over medium heat. Add the ghee and garlic; cook, stirring, until the garlic is golden and fragrant, 1 to 2 minutes. Next, add the cauliflower rice. Cook, stirring often, for 5 minutes. Once the cauliflower rice has softened and is lightly golden, remove from the heat and season with salt and pepper. Stir in the 3 tablespoons dill, 2 tablespoons chives, and 1 tablespoon parsley. Taste and add more salt and pepper, if desired.
- To serve, scoop the cauliflower rice into a shallow bowl and garnish with more herbs and black pepper.
CREAMY ROASTED GARLIC CAULIFLOWER SOUP
This creamy roasted garlic cauliflower soup is low in fat and carbs but packed with flavour and nutrition. Once the garlic is roasted, it can be ready in about 20 minutes. It's thick, creamy, rich in flavour and perfect for dunking crispy bread in.
Provided by Deryn Macey
Categories Soup
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Cut the tops of the bulbs of garlic so each clove is slightly exposed. Place each bulb on a small piece of tinfoil then drizzle 1/4 tsp of olive oil over each bulb. Wrap up in the foil and roast for 35 minutes.
- Add the onion and carrot to a soup pot with a splash of the vegetable stock and cook until starting to soften, about 5-6 minutes.
- Add the cauliflower, stock, rosemary and thyme. Squeeze the roasted garlic out of the bulbs and add to the pot.
- Simmer until the cauliflower and carrots are completely soft and tender, approximately 20-25 minutes.
- Carefully pour into a blender an mix until smooth and creamy.
- Season with salt and pepper.
Nutrition Facts : ServingSize 1/6 of recipe, Calories 72 calories, Fat 0.5 g, Carbohydrate 16 g, Fiber 4 g, Protein 3 g
GARLIC PARMESAN ROASTED CAULIFLOWER
This easy Garlic Parmesan Roasted Cauliflower is a perfect low-carb side dish for any occasion. It's well-seasoned with garlic, black pepper, paprika, and Parmesan.
Provided by Olivia Ribas
Categories Side Dish
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 400ºF.
- Line a baking sheet with foil.
- In a large bowl, add cauliflower florets, olive oil, salt, pepper, garlic, and paprika. Mix everything well to combine.
- Transfer everything to the prepared baking sheet. The florets should be in a single layer.
- Bake the cauliflower for 15 minutes.
- Turn the florets to the other side, sprinkle with the Parmesan cheese, and bake 15 more minutes.
- Serve in a casserole and garnish with parsley.
Nutrition Facts : ServingSize 1 /4, Calories 181 kcal, Carbohydrate 12.2 g, Protein 11.9 g, Fat 9.4 g, SaturatedFat 4.3 g, Cholesterol 19 mg, Sodium 364 mg, Fiber 5.5 g, Sugar 5.1 g
GARLIC ROASTED CAULIFLOWER STEAKS WITH BASIL OIL
This recipe plays on the flavors of pesto. If desired, you can top the finished "steaks" with a sprinkle of store-bought or homemade dairy-free parmesan. You can also substitute store-bought vegan pesto for the basil oil for ease, or homemade dairy-free pesto for a little more pizzazz.
Provided by Contributed
Categories Entree
Time 1h
Yield 4 "steaks"
Number Of Ingredients 10
Steps:
- Bring a pot of water to boil. While that is heating, make an ice bath by filling a large bowl with water and ice.
- Add the fresh basil to the boiling water and cook for 1 minute. Immediately remove the basil with a slotted spoon and place it in the ice water. This process blanches the basil to bring the color to life and remove the overly grassy taste.
- Thoroughly dry the basil with a tea towel.
- In a blender, puree the basil and oil until smooth.
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Remove the outer green leaves from the cauliflower and trim the stem to make it flat, but leave as much intact as possible.
- Place the cauliflower stem side down, and cut in half (starting at the top of the florets, and cutting through the stem at the bottom) with a large knife. Cut two 1½-inch "steaks" from each half, so you end up with 4 "steaks." Any remaining florets can also be roasted.
- Place the cauliflower "steaks" on your prepared baking sheet.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, flakes, salt, black pepper, and crushed pepper or paprika.
- Brush half of the olive oil mixture over the tops of the cauliflower steaks. Flip the "steaks," and brush with the remaining olive oil mixture.
- Roast the cauliflower for 15 minutes. Gently flip each "steak" and continue roasting until browned, about 15 to 20 minutes.
- Serve topped with the basil oil. Optionally garnish with parsley.
GARLIC HERB CAULIFLOWER RICE
Cauliflower rice is a versatile and healthy side dish. For the best tasting riced cauliflower, it needs help from other flavors. In this herby version, we kick up the flavor with butter, lots of fresh herbs, fresh lemon juice, and garlic. For some extra crunch and texture, I love stirring in some roasted sliced almonds. You can leave these out or substitute other nuts.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 20m
Yield Makes 8 (1/2 cup) servings
Number Of Ingredients 8
Steps:
- To turn a head of cauliflower into rice, there are two options. Use a food processor or use a box grater.
- If using a food processor, cut the head of cauliflower into medium chunks and remove the core. Working in batches, add the cauliflower to the bowl of a food processor and pulse until the cauliflower is broken down into very small bits that resemble rice (see photo above).
- If using a box grater, cut the head of cauliflower into quarters and remove the core. Use the medium-sized holes to grate each quarter into small bits resembling rice.
- Optional step, for the best cauliflower rice, before cooking, transfer the riced cauliflower to a clean dish towel and press to remove excess moisture.
- Add the almonds to a large skillet over medium heat. Stir the almonds around the pan until they are fragrant and lightly toasted, about 3 minutes. Keep a close eye on the nuts since they do toast quickly. Transfer the toasted almonds to a bowl and save for later.
- Return the skillet to the heat and add the butter. When the butter is melted and bubbling, stir in the garlic. Cook the garlic, stirring it around the pan, until fragrant, about 30 seconds.
- Add the cauliflower rice, salt, and a few grinds of black pepper. Cook, stirring every once and a while, until the cauliflower rice is crisp-tender and starts to turn light brown in places, 7 to 10 minutes.
- Take the skillet off of the heat, and then stir in the fresh herbs, lemon juice, and toasted almonds. Taste then adjust with additional salt, pepper or lemon juice.
Nutrition Facts : ServingSize 1/2 cup, Calories 94, Fat 6.5g, SaturatedFat 2.3g, Cholesterol 8.3g, Sodium 222.7mg, Carbohydrate 8g, Fiber 2.9g, Sugar 1.8g, Protein 3.4g
LEMON AND GARLIC ROASTED CAULIFLOWER RECIPE
Steps:
- Gather the ingredients.
- Preheat the oven to 425 F. Line a rimmed baking sheet or roasting pan with foil.
- Cut the cauliflower into florets (you should have about 5 to 6 cups).
- In a medium bowl, whisk the olive oil with the lemon juice, garlic, salt, black pepper, and parsley. Add the cauliflower florets and toss to coat thoroughly.
- Spread the florets in the prepared baking pan.
- Bake for about 15 to 20 minutes, or until tender and browned, turning about halfway through the cooking time.
- Remove from the oven and sprinkle with a few tablespoons of Parmesan cheese, if desired.
Nutrition Facts : Calories 126 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 3 g, Protein 3 g, SaturatedFat 2 g, Sodium 339 mg, Sugar 3 g, Fat 11 g, ServingSize 4 Servings, UnsaturatedFat 0 g
ROASTED GARLIC CAULIFLOWER
Wonderful roasted cauliflower, my 11 year old son loves this! Add more spices and herbs to suit your taste.
Provided by SHELLERY
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
- Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
- Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.
Nutrition Facts : Calories 118.2 calories, Carbohydrate 8.6 g, Cholesterol 3.9 mg, Fat 8.2 g, Fiber 3.6 g, Protein 4.7 g, SaturatedFat 1.7 g, Sodium 110.9 mg, Sugar 3.4 g
GARLIC CAULIFLOWER
Make and share this Garlic Cauliflower recipe from Food.com.
Provided by PaulaG
Categories Cauliflower
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Seperate cauliflower into flowerets, rinse and place in steamer basket and place over boiling water.
- Cover and steam for 10 minutes or until crisp tender.
- While the cauliflower is steaming, saute the garlic in butter until lightly browned.
- Add broth, salt and pepper.
- Add cooked cauliflower and toss to coat.
- Serve at once.
ROASTED GARLIC CAULIFLOWER
Crispy cauliflower roasted with garlic and olive oil in under 30 minutes. This super simple and flavorful side dish that is low carb and keto friendly and makes a delicious side or snack!
Provided by Layla
Categories Side Dish
Time 30m
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil (optional), and set aside.
- Combine florets, garlic, olive oil and salt & pepper in a large bowl and stir until the Cauliflower is fully coated in oil and garlic. Transfer to a baking sheet or a glass baking dish.
- Bake uncovered for 25-30 minutes, flipping halfway, or until the cauliflower is tender.
- To Make the creamy Sriracha Sauce: Whisk 1/2 cup mayo (or ranch dressing), 1/2 cup sour-cream, 2 tablespoons sriracha, 1 teaspoon lime juice.
Nutrition Facts : ServingSize 1 serving (1/4th of dish), Calories 163 kcal, Carbohydrate 7 g, Protein 2 g, Fat 14 g, SaturatedFat 2 g, Sodium 43 mg, Fiber 2 g, Sugar 2 g
GARLIC DIJON WHOLE ROASTED CAULIFLOWER
Not only delicious, but also a very nice presentation. Even folks that say they don't like cauliflower will love this dish.
Provided by Lori Loucas @jostlori
Categories Vegetables
Number Of Ingredients 7
Steps:
- Preheat oven to 450F. Line a baking sheet with parchment or foil. If using foil, lightly grease.
- Trim the cauliflower of all leaves. Cut the stem off flush with the bottom. Cut the Cauliflower in half. Place the halves, cut side down, on the baking sheet. Peel one clove of garlic, bruise it, and cut in half. Rub the garlic with the cut garlic.
- Peel and mince the remaining garlic clove. In a small bowl, whisk together the minced garlic, olive oil and mustard. Add the salt and taste, adjusting seasoning if needed. Add a few grinds of black pepper to taste.
- Brush the oil & mustard mixture on each cauliflower half, including the cut side and in between the florets as much as possible. Reserve about a tablespoon of the mixture.
- Roast the cauliflower until golden brown and tender. You can use a skewer to test - it should be tender but not mushy soft. Should take about 30-40 minutes, depending on the size of the cauliflower.
- In a small bowl, combine the chopped parsley and parmesan cheese. Brush the top of each cauliflower half with the remaining oil mixture, then sprinkle the Parmesan mixture evenly over each one.
- To serve, carefully cut each half into thirds and plate using a large spatula so they don't fall apart. If desired, serve with a lemon wedge alongside.
More about "garlic cauliflower food"
THE BEST ROASTED GARLIC CAULIFLOWER RECIPE | WHOLESOME …
From wholesomeyum.com
5/5 (6)Total Time 30 minsCategory Side DishCalories 161 per serving
- Preheat the oven to 400 degrees F (232 degrees C). Grease a very good non-stick baking sheet, or line with foil and then grease.
- Slice the cauliflower into 1/2 in (1.25 cm) thick slices, then cut those into smaller florets - see post above for how to do that.
BEST HONEY-GARLIC CAULIFLOWER - HOW TO MAKE HONEY-GARLIC ...
From delish.com
4.1/5 (18)Total Time 35 mins
- Set up a dredging station: In one bowl, add panko breadcrumbs and in another bowl whisk eggs and add 2 tablespoons water.
WHOLE ROASTED CAULIFLOWER RECIPE - PARMESAN & GARLIC ...
From wholesomeyum.com
5/5 (40)Calories 227 per servingCategory Side Dish
- Rinse the cauliflower head and pat dry. Remove the outer leaves. Carefully cut off the bottom so that it's flat and most of the woody stem is removed, being careful not to cut off so much that it falls apart. Be sure the head stays intact.
- In a small bowl, make the garlic Parmesan sauce. Stir together the olive oil, minced garlic, 2 tablespoons (28.3 grams) grated Parmesan (half of the total amount), basil, parsley, thyme, sea salt, and black pepper.
- Place the trimmed cauliflower head upside down (core side up) onto a 6-quart (5.6 liters) dutch oven. Drizzle 1/2 of the sauce over the cauliflower, tilting it to let it drip down the core and all around. Flip over and drizzle the remaining sauce over the top. Use a pastry brush to brush on any that had dripped down to the pan or didn't spread well.
HONEY GARLIC BAKED CAULIFLOWER - KIRBIE'S CRAVINGS
From kirbiecravings.com
4.8/5 (5)Calories 227 per servingCategory Main Dishes
- Preheat oven to 350°F. Line a large baking sheet with parchment paper. Spread panko crumbs in a thin even layer across the surface of the baking sheet. Spray panko crumbs with cooking oil spray. Bake crumbs about 5-7 minutes or until golden brown.
- Set whisked eggs aside in a small bowl. Line another large baking sheet with parchment paper.
- Dip cauliflower in egg mixture and then shake a few times so that excess egg drips off. You don't want to dampen your breadcrumbs with excess egg because then they won't stick to the cauliflower. Then place into sheet with panko crumbs. Cover cauliflower with panko, pressing the crumbs gently against the cauliflower to help them stick. Place coated cauliflower on empty prepared baking sheet. Repeat until all cauliflower is coated.
- Bake for about 15-20 minutes or until cauliflower is cooked and the coating is a dark golden brown.
ROASTED GARLIC CAULIFLOWER - DELICIOUS MEETS HEALTHY
From deliciousmeetshealthy.com
Ratings 6Category Side DishCuisine AmericanTotal Time 30 mins
- Combine cauliflower, olive oil, lemon juice, garlic, salt, and pepper well so all the florets are coated and seasoned.
- Place in two large shallow parchment-lined roasting pans and bake in the oven for about 25 minutes, turning florets halfway so they are evenly cooked.
- Remove from oven and top with grated cheese and additional salt and pepper if needed. Serve warm.
ROASTED CAULIFLOWER WITH PARMESAN CHEESE - IFOODREAL.COM
From ifoodreal.com
5/5 (10)Total Time 45 minsCategory Side DishCalories 163 per serving
- Preheat oven to 400 degrees F. Line half sheet with silicone mat or unbleached parchment paper.
- To cut cauliflower head into florets: Remove green leaves and cut cauliflower head into 4 quarters, starting at the base and slicing through the core. Lay each quarter on a cutting board, angle your knife and cut florets from the stem. Easy-peasy. See how to cut cauliflower in this easy 4 step tutorial.
- In large mixing bowl, add cauliflower florets, garlic, olive oil, lemon juice, salt and pepper. Stir gently and well with a spoon to coat evenly.
GARLIC MASHED CAULIFLOWER RECIPE | EATINGWELL
From eatingwell.com
Ratings 1Calories 101 per servingCategory Vegan Thanksgiving Side Dish Recipes
- Bring 1 to 2 inches of water to a boil in a large saucepan fitted with a steamer basket. Add cauliflower; cover and cook until very tender, 10 to 12 minutes.
- Meanwhile, heat oil in a small skillet over medium heat. Reduce heat to medium-low and add garlic. Cook, stirring, until the garlic starts to brown around the edges, 1 to 2 minutes. Remove from heat. Transfer to a food processor along with the steamed cauliflower, salt and pepper. Process until very smooth. Transfer to a bowl and stir in sage. Drizzle with oil, if desired.
FILIPINO GARLIC CAULIFLOWER FRIED RICE - SINANGAG - LOW ...
From lowcarbyum.com
Ratings 5Calories 131 per servingCategory Breakfast, Side Dish
ROASTED GARLIC PARMESAN CAULIFLOWER RECIPE - CRUNCHY ...
From crunchycreamysweet.com
Ratings 67Calories 247 per servingCategory Side Dish
- Remove all leaves from cauliflower head. Cut cauliflower into florets, all roughly the same size. You can slice the large florets in half, if needed.
GARLIC MASHED CAULIFLOWER RECIPE - STEPHANIE KAY NUTRITION
From kaynutrition.com
5/5 (2)Total Time 30 minsCategory SidesCalories 69 per serving
- Remove the leaves from the cauliflower, break the cauliflower up into florets or chop up the head into pieces.
- In a large pot, combine broth, water, cauliflower, and garlic, adding extra water as needed until cauliflower is completely covered.
- Bring to a boil and then cook on a simmer for 15-20 minutes until cauliflower is tender and can easily be pierced with a fork.
STICKY GARLIC CAULIFLOWER: A HEALTHIER VERSION OF CHINESE ...
From amandascookin.com
5/5 (7)Total Time 35 minsCategory VegetarianCalories 314 per serving
- Preheat oven to 400 degrees F. Arrange workspace, placing flour, egg, and panko in separate bowls. Mix salt and pepper into panko.
- Cut cauliflower into bite-sized florets. Working in batches, coat the florets in flour, then egg, then breadcrumbs. Set on a parchment paper-lined baking sheet. Bake for 15 to 20 minutes, or until crispy.
- Set a small saucepan over medium heat and add all “Sauce” ingredients. Whisk to combine and bring to a simmer and cook for about 5 minutes, until it begins to thicken.
CREAMY GARLIC CAULIFLOWER SAUCE - FOODIE WITH FAMILY
From foodiewithfamily.com
4.9/5 (16)Total Time 25 minsServings 18Calories 2 per serving
- In a stockpot or large saucepan, combine the cauliflower florets and water over high heat. When it reaches boiling, put a lid on the pan and drop the heat to medium low. Simmer for 5 minutes or until the cauliflower is very tender.
- While the cauliflower is simmering, melt the butter and olive oil over medium low heat in a small saucepan and stir in the garlic and the pinch of salt. Cook the garlic, stirring frequently –and lowering the heat if necessary to keep it from browning- until the garlic is tender and smells lovely. Scrape the garlic and butter into a blender carafe. Add one cup of the cauliflower cooking liquid to the butter pan, swirl it, and pour that into the blender, too. Use a slotted spoon to drain the cauliflower and add it to the blender as well. Add the salt and black pepper, put the lid firmly in place, and blend on HIGH until silky smooth. If your blender is quite robust, this will only take a minute or so. If it’s a little anemic, it may take several minutes. If you find the sauce too thick for your liking, you can thin it just a bit with water, milk, or vegetable stock. I like it thicker, though, and so I omit this step.
- Serve immediately or pour into clean jars with tight fitting lids for storage in the refrigerator. Alternatively, you can divide into meal sized portions and freeze for later meals.
GARLIC HERB CAULIFLOWER RICE - OH SWEET BASIL
From ohsweetbasil.com
Cuisine AmericanTotal Time 25 minsServings 4Calories 195 per serving
- Using a food processor, cut the head of cauliflower into medium chunks and remove the core. Working in batches, add the cauliflower to the bowl of a food processor and pulse until the cauliflower is broken down into very small bits that resemble rice. Do not do all at once or it will be mush and whole in other parts.
- Add the almonds to a large skillet over medium heat. Stir the almonds around the pan until they are fragrant and lightly toasted, about 3 minutes.
- Return the skillet to the burner and add the butter. When the butter is melted and bubbling, stir in the garlic. Cook the garlic, stirring until fragrant, about 30 seconds.
- Add the cauliflower rice, salt, and a few pinches of black pepper. Cook, stirring until the cauliflower rice is crisp-tender and starts to turn light brown in places, 7 to 10 minutes.
CREAMY GARLIC MASHED CAULIFLOWER - AHEAD OF THYME
From aheadofthyme.com
Reviews 35Calories 131 per servingCategory Dinner
- Bring a large cooking pot of salted water to boil. Add the cauliflower florets and turn the heat down to medium. Cook covered for 15 minutes until cauliflower is soft and tender. When the cauliflower is ready, remove from heat and drain.
- While the cauliflower is cooking, melt butter in a frying pan over medium heat. Sauté the garlic for about 2 minutes until fragrant and soft. Remove from heat and set aside.
- In a food processor, add the cooked cauliflower, sautéed garlic with the butter it was cooked in, milk, Parmesan cheese, salt and pepper. Puree on high until smooth, about 1 minute.
- Serve hot and sprinkle some fresh herbs (such as parsley, chives or rosemary) and freshly cracked black pepper on top.
HEALTHY GARLIC MASHED CAULIFLOWER POTATOES | FOOD FAITH ...
From foodfaithfitness.com
Reviews 4Total Time 50 minsCategory Side DishCalories 70 per serving
LEMON GARLIC ROASTED CAULIFLOWER – LA BOîTE
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Servings 2Category <P>Side Dish</P>
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From eatwell101.com
4.5/5 (8)Calories 184 per servingServings 4
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From spainonafork.com
4.8/5 (4)Category Appetizer, Side DishCuisine SpanishCalories 106 per serving
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Servings 4Total Time 33 mins
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