Low Fat Roasted Golden Cauliflower Food

LOW FAT ROASTED GOLDEN CAULIFLOWER

Steps:

• Preheat oven to 425 degrees.
• Place all ingredients in a large storage bag and shake well to coat.
• Place on a cookie sheet and roast for 25 minutes. Spraying with additional water after 15 minutes as needed. If a more tender bite is enjoyed continue to cook till desired.

GOLDEN ROASTED CAULIFLOWER WITH TURMERIC

Steps:

• Preheat oven to 425ºF. Spray a cookie sheet or a castiron skillet with coconut oil and set aside.
• Add all spices to a small bowl. Mix well and set aside.
• Rinse a whole head of cauliflower with water. Dry and generously spray with coconut oil cooking spray.
• Next, pour spice mixture over the head of the cauliflower. Use your hands to evenly rub the spices into the cauliflower.
• Wrap the cauliflower with tin foil and roast at 425ºF for 20 minutes.
• Remove from oven and remove tin foil. Place cauliflower back into the oven for 20-30 additional minutes or until golden brown.
• Serve with hummus, tahini, or any other tasty dip.

GOLDEN ROASTED TURMERIC CAULIFLOWER

Steps:

• Preheat oven to 425 degrees F. Line one or two baking sheets with aluminum foil, spray with cooking spray, and set aside.
• In a large mixing bowl, whisk together olive oil, garlic powder, turmeric, garam masala, and salt.
• Add cauliflower florets to bowl and toss until florets are well coated with olive oil and spice mixture.
• Spread coated cauliflower on prepared baking sheet (or two if needed), transfer to oven, and roast for 10 minutes. Remove baking sheet(s), stir cauliflower, rotate the pan(s), and roast another 10 minutes until tender and caramelized.

HEALTHY CAULIFLOWER RICE

Steps:

• Trim the cauliflower florets, cutting away as much stem as possible. In 3 batches, break up the florets into a food processor and pulse until the mixture resembles couscous.
• Heat the oil in a large skillet over medium-high heat. At the first wisp of smoke from the oil, add the onions, and stir to coat. Continue cooking, stirring frequently, until the onions are golden brown at the edges and have softened, about 8 minutes. Add the cauliflower, and stir to combine. Add 1 teaspoon salt, and continue to cook, stirring frequently, until the cauliflower has softened, 3 to 5 minutes. Remove from the heat.
• Spoon the cauliflower into a large serving bowl, garnish with the parsley, sprinkle with the lemon juice and season to taste with salt. Serve warm.

GOLDEN CAULIFLOWER

Steps:

• Separate cauliflower into flowerets.
• Cook, covered in one inch of boiling, lightly salted water until tender (about 8 minutes) Cool Dip flowerets in beaten egg, then in bread crumbs.
• Melt butter in heavy skillet and fry until golden brown Sprinkle with cheese Serve immediately.

LOW-FAT CAULIFLOWER TOMATO CASSEROLE

Steps:

• Preheat oven to 350F.
• Place cauliflower in a steamer basket over boiling water.
• Cover saucepan and steam 4-5 minutes or until cauliflower is almost tender.
• Arrange cauliflower in a buttered shallow baking dish.
• Arrange tomatoes over cauliflower.
• Sprinkle with salt and pepper.
• Combine cheeses in a bowl and sprinkle over cauliflower mixture. Sprinkle with breadcrumbs, drizzle with butter and bake 20-25 minutes or until top is golden.

LOW-FAT CAULIFLOWER WITH BACON

Steps:

• Place cauliflower in a steamer basket over boiling water.
• Cover pan and steam about 8 minutes or until almost tender.
• Remove steamer basket and set aside. Heat a heavy nonstick skillet over medium high heat. Cook bacon 4-5 minutes or until browned.
• Add scallions, cauliflower and salt and pepper to taste. Cook 2 minutes, stirring frequently until hot.

POT O' GOLD " CAULIFLOWER, CHICKEN AND RICE SOUP "

Steps:

• In a large pot heat 6 cups water and the first 7 ingredients. Simmer till tender about 20 minutes.
• Blend in blender or hand immersion blender.
• Add chicken and rice to heat.
• Season to taste with salt a pepper. Garnish with scallions.
• For vegan omit the chicken.

GOLDEN VEGAN CAULIFLOWER 'BISQUE'

Steps:

• Heat vegetable oil in a 4-quart pot with a tight-fitting lid over medium-low heat. Cook and stir vegetables in the hot oil until nearly tender, 7 to 10 minutes; add garlic and cook until fragrant, about 1 minute more.
• Stir cauliflower and carrot into the vegetable mixture; season with allspice and seasoned salt. Pour vegetable broth over the vegetable mixture. Place lid on the pot and cook vegetables until soft, 30 to 45 minutes.
• Ladle about half the vegetables into the bowl of a blender with enough liquid to cover. Hold lid in place with a towel and pulse blender a few times to get mixture moving before leaving blender on to puree vegetables entirely.
• Mash remaining vegetables in the pot with a fork or potato masher until no large chunks remain. Pour pureed vegetable mixture into the pot with the coconut milk; stir. Season soup with salt and pepper.

HEALTHY ROASTED CAULIFLOWER SOUP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Spread out cauliflower and onion on a baking sheet. Drizzle with olive oil and season with cumin, coriander, salt and pepper. Toss to combine.
• Roast vegetables in the preheated oven until cauliflower is browned and cooked, but not soft, about 25 minutes.
• Meanwhile, melt butter in a large saucepan over low heat. Add garlic and cook until fragrant, about 3 minutes. Stir in potato and turmeric. Pour in stock, increase heat to medium, and bring to a simmer. Cover and cook until potato is soft, about 10 minutes.
• Set aside 1 cup roasted cauliflower for topping. Add remaining cauliflower and onion to the soup and return to a simmer. Cook for 5 minutes for flavors to meld. Puree with an immersion blender or food processor until soup is smooth. Adjust seasoning to taste.
• Toast the almonds in a dry skillet over low heat, stirring occasionally, until golden.
• Ladle soup into bowls, and top with reserved cauliflower and toasted almonds.