Cauliflower Cookbook: Top 50 Most Delicious Cauliflower Recipes (Superfood Recipes Book 17) (3 page)

A lasagna dish that has a slight “kick” to your usual lasagna recipe and with the help of the cauliflower it just makes this entire dish all the better! The sweetness of the cauliflower plus the creaminess of the cheese and marinara sauce is just a classic combination of flavors!

Yields:
Makes 8-12 Servings.

Ingredients:

3 cups Marinara sauce of your choice

8 oz. Pre-cooked lasagna sheets

1 cup Grated parmesan cheese

To make the roasted cauliflower:

1 ½ pounds Cauliflower cut into florets

2 tbsps. Olive oil

Salt and pepper to season

2 tsps. Red pepper flakes

To make the ricotta mixture:

8 oz. Ricotta cheese

2 tbsps. Chicken stock

Pinch of cinnamon

Method of Preparation
:

1. Preheat the oven to 450
   °F.
   

To make the roasted cauliflower:

1. Using a large baking tray, toss in the cauliflower and pour the olive oil and season with salt and pepper.
   
2. Roast them in the oven for 15 minutes flipping them every 8 minutes. Bake them until they are tender and golden. Remove them from the oven and sprinkle the red pepper flakes over them. Set them aside.
   

To make the ricotta mixture:

1. In a bowl, combine the ricotta, stock, cinnamon, salt and pepper. Set it aside.
   

To complete the dish:

1. Lightly grease a rectangular oven-proof dish. Spread a thin layer of the marinara sauce and cover the first layer with the lasagna sheets and spoon over the layer with the ricotta mixture and top the ricotta mixture with the roasted cauliflowers. Cover the next layer with the tomato sauce and layer. Repeat the same process until you’ve used up all the ingredients. Then top the last layer with the grated parmesan.
   
2. Cover the top of the baking dish with foil and bake them in the oven for 40 minutes or until the mixture is bubbling and the lasagna is tender. Remove the foil and bake for another 10 minutes or until the top is golden. Serve and enjoy!
   

The crispy cauliflower cheesy outer layer plus the tomato sauce and stringy cheese filling is just amazing with the combination of the ham. It’s like your usual “Hot Pocket” but healthier!

Yields:
Makes 4 Servings.

Ingredients:

3 tbsps. Tomato sauce

½ cup Cheddar cheese

½ cup Parmesan cheese

1 cup Ham of your choice

To make the cauliflower crust:

1 head of Cauliflower, cut into florets

1 Egg, beaten

½ cup Mozzarella cheese, grated

Salt and pepper to season

½ tsp. Dried oregano

Method of Preparation
:

1. Preheat the oven to 450
   °F.
   

To make the cauliflower crust:

1. Using a baking tray, line it with parchment paper and lightly grease the parchment with oil. Set it aside.
   
2. Place the cauliflower into a food processor and process them cauliflower until it looks like rice. Transfer the processed cauliflower into a microwave-proof bowl and microwave for 8 minutes.
   
3. Pour the cooked cauliflower into a large clean face towel and allow it to cool for 5 minutes before squeezing out the liquid.
   
4. Transfer the cooked cauliflower into a bowl and add the rest of the ingredients and mix until well combined.
   
5. Spread the cauliflower crust onto the greased baking tray. Form the cauliflower into a large rectangle and place it in the oven for 10 minutes.
   
6. Take the crust out and spread the tomato sauce over the crust and sprinkle half the cheddar cheese and ham. Then sprinkle the rest of the cheese.
   
7. Using a spatula, carefully fold the long corners of the cauliflower crust to form into a Stromboli. Flip the stromboli over and tuck the short corners under the stromboli. 
   
8. Sprinkle the parmesan cheese over the stromboli and bake again for another 12 minutes or until golden. Serve and enjoy!
   

The cheesiness and creaminess of this casserole will be the star of any dinner! The beef give this dish an amazing taste that you will never forget!

Yields:
Makes 4 Servings.

Ingredients:

1 pound Ground beef

1 head of Cauliflower, cut into florets

2 tbsps. All-purpose flour

2 tbsps. Butter

1 ½ cups Whole milk

1 ½ cups Cheddar cheese, grated

Salt and pepper to taste

Method of Preparation
:

1. Preheat the oven to 350
   °F.
   
2. Using a large pan over medium heat, toss in the beef and cook until brown. Set the meat aside.
   
3. Using a large pot with boiling water, boil the cauliflower until tender and set it aside.
   
4. Using the same pan, toss in the butter and allow it to melt. Sprinkle the flour and whisk them together.
   
5. Once combined, pour the milk slowly and whisk until the mixture is well combined and starts to boil and thicken.
   
6. Remove the pan from the heat and sprinkle half of the cheese and season with salt and pepper. Whisk until the cheese has melted.
   
7. Combine the beef and cauliflower into the cheese sauce and mix until they are well combined.
   
8. Pour the mixture into an oven-proof dish and sprinkle the remaining cheese. Bake in the oven for 20 minutes or until golden. Serve and enjoy!
   

Your classic fettuccine alfredo with cauliflower! The flavors of this dish just highlight the sweetness of the cauliflower! This dish is simple yet amazing!

Yields:
Makes 4 Servings.

Ingredients:

To make the pasta:

1 pound Uncooked fettuccine pasta

1 pot Boiling water

2 tbsps. Salt

To make the pasta sauce:

3 cups Cauliflower florets

1 cup Pasta water

2 tbsps. Olive oil

Salt and pepper to season

5 Thick cuts of bacon, cut into chunks

1 Shallot, minced

Finely chopped parsley for garnish

Method of Preparation
:

To make the pasta:

1. Using a pot with boiling water, season it with salt and boil the pasta as instructed at the back of the pasta packaging or until “al dente”. Drain the pasta into another pot and set the water aside.
   

To make the pasta sauce:

1. Using the same water where you cooked the pasta in, boil the cauliflower for 10 minutes or until tender.
   
2. Take the cooked cauliflower out of the pot and place it in a food processor, pour olive oil and 3 tbsps. of the pasta water. Process until smooth and creamy.
   

To complete the dish:

1. Using a large pan over medium heat, toss in the bacon and brown until crisp. Pour the onions and sauté them for at least 7 minutes.
   
2. Pour the drained pasta into the pan and pour 1 cup of the pasta water. Pour the cauliflower puree and mix until they are well combined. Season with salt and pepper and serve. Enjoy!
   

An amazing dish with the barbequed chicken and fresh cauliflower “couscous” Mediterranean flavors that will spark your taste buds to the amazing flavors of this dish!

Yields:
Makes 4 Servings.

Ingredients:

½ cup Barbecue sauce

½ cup Orange juice

2 tbsps. Soy sauce

2 Chicken breasts, cut lengthwise to get 4 pieces

1 head of Cauliflower, cut into florets

2 tbsps. Unsalted butter

1 Shallot, minced

1 tsp. Garlic powder

Salt and pepper to season

¼ cup Pecorino romano cheese

2 tbsps. Cilantro, chopped

2 tbsps. Olive oil

4 Garlic cloves, minced

4 cups Chard, stemmed and roughly chopped

½ cup Roasted slivered almonds

Method of Preparation
:

1. In a bowl, pour the barbecue sauce, soy sauce, and orange juice. Add the chicken breasts and coat each once. Allow it to marinate in the refrigerator for 1 hour.
   
2. With the cauliflower, pour it into a food processor and pulse until the cauliflower resembles couscous. Pour the processed cauliflower in a bowl and set it aside.
   
3. Using a large pan over medium heat, toss in the butter and melt the butter. Throw in the onions and sauté for 5 minutes. Then toss in the processed cauliflower, garlic powder, salt and pepper. Cook for 5 an additional 5 minutes.
   
4. Remove the pan from the heat and toss in the cheese and cilantro. Cover and set aside.
   
5. Preheat the grill over medium high heat. Take the chicken out of the refrigerator and grease the grill. Grill the chicken breasts while brushing the marinade on each side for 10-12 minutes. Flip the chicken halfway and brush the marinade again. Remove the chicken from the heat and allow the chicken to rest.
   
6. Using another pan over medium heat, pour olive oil and sauté the garlic for 2 minutes or until fragrant. Toss in the chard and cook for 2-3 minutes or until wilted. Season with salt and pepper.
   
7. Serve the chicken with the cauliflower couscous, and garlic chard. Garnish with slivered almonds.  Enjoy!
   

Savory chicken with a side of mashed cauliflower. What’s not to love? The savory taste of the chicken plus the creaminess of the cauliflower just lights this dish up!

Yields:
Makes 6 Servings.

Ingredients:

6 Chicken thighs, skinless and boneless

1/3 cup Water

1/3 cup Honey

1/3 cup Olive oil

¼ cup Dijon mustard

2 sprigs Rosemary

Salt and pepper to season

To make the mashed cauliflower:

1 head of Cauliflower, cut into florets

½ cup Pan drippings from the baked chicken

½ tsp. Salt

Method of Preparation
:

1. Preheat the oven to 350
   °F.
   
2. Using a small pot over medium heat, pour the water and bring it to a boil. Turn off the heat and add the honey. Stir to dissolve the honey and toss in the rosemary and cover. Leave it alone for 2 hours. Stir in the Dijon mustard and mix until they are well combined.
   
3. Using a large oven-proof dish, arrange the chicken in the dish and season it with salt and pepper.
   
4. Pour the rosemary mixture on top of the chicken. Drizzle the olive oil above the chicken and cover the dish with foil.
   
5. Bake in the oven for 1 hour and 10 minutes or until the chicken is tender. Set the oven dish aside. Leaving the chicken drippings in the pan.
   
6. Using a large pot filled with boiling water, toss in the cauliflower and boil for 30 minutes or until tender. Drain the cauliflower and put them into a food processor and pour the chicken drippings in the blender and season with salt and pepper. Blend until smooth and creamy.
   
7. Serve with the chicken and a side of the cauliflower mash. Enjoy!
   

A simple dish that will wow your thoughts on how simple cooking can be. The spice from the pepper flakes plus the sweetness of the cauliflower make this pasta simple in every single way!

Yields:
Makes 4 Servings.

Ingredients:

1 head of Cauliflower, cut into florets and core is diced

2 tbsps. Olive oil

1 Shallot, minced

½ tsp. Saffron threads

2-3 Garlic cloves, minced

1 tsp. Red pepper flakes

4 tbsps. Finely chopped parsley

Salt and pepper to season

8 oz. Pasta shells

1 cup Grated parmesan cheese

Method of Preparation
:

1. Boil a large pot with water and boil the cauliflower and the diced core for 3 minutes or until the cauliflower is al dente. Set it aside.
   
2. Using the same pot of boiling water and season the water with salt and boil the pasta following the packaging. Drain the pasta and keep 1 cup of the pasta water for the pasta sauce.
   
3. Using a large pan over medium heat, pour the oil and sauté the onion, garlic and saffron for 6 minutes or until soft. Toss in the pepper flakes and a bit of the parsley. Toss in the cauliflower and coat the cauliflower with the flavors.
   
4. Pour ½ cup of the pasta water and cook until the cauliflower is tender.
   
5. Toss in the pasta into the sauce and mix until they are well combined. Season with salt and pepper. Garnish with the remaining parsley. Serve and enjoy!