Cauliflower Cookbook: Top 50 Most Delicious Cauliflower Recipes (Superfood Recipes Book 17) (4 page)

An amazing taco recipe that will wow your taste buds! The avocado cream highlights the crispy and tasty cauliflower. Wrapped up in an amazing package!

Yields:
Makes 12 Servings.

Ingredients:

12 Corn tortillas

Lime wedges

Cilantro leaves for garnish

To make the roasted cauliflower:

1 head of Cauliflower, cut into florets

1 cup Rolled oats

2 tbsps. Fresh cilantro, chopped

1 tsp. Smoked paprika

½ tsp. Cumin

¼ tsp. Garlic powder

¼ tsp. Ground turmeric

1/8 tsp. Cayenne pepper

1 tsp. Salt

1 ¼ cup Whole milk

¾ cup All-purpose flour

1 tbsp. Lime juice

To make the slaw:

2 cups Purple cabbage, thinly sliced

¼ cup Fresh lime juice

1 tbsp. Apple cider vinegar

½ tbsp. Honey

¼ tsp. Salt

To make the avocado mixture:

1 Avocado, pitted and flesh scooped out

¼ cup Cilantro leaves

2 tbsps. Fresh lime juice

Salt and pepper to season

Method of Preparation
:

To make the roasted cauliflower:

1. Preheat the oven to 400
   °F.
   
2. Toss the oats into a food processor and pulse until it resembles bread crumbs. Pour the oats into a bowl and toss in the cilantro, paprika, cumin, turmeric, cayenne, chili powder, garlic powder, and salt. Mix until they are well combined.
   
3. In another bowl, combine the milk, flour, and lime juice. Mix until smooth.
   
4. Toss the cauliflower florets in the milk mixture and toss it in the oat mixture until they are well coated. Repeat with all the florets until they are all well combined.
   
5. Place the coated cauliflower into a baking tray lined with parchment paper. Bake them cauliflowers in the oven for 20-30 minutes or until golden.
   
6. Remove the tray from the oven and allow the cauliflower to cool.
   

To make the slaw:

1. Combine all the ingredients into a bowl and mix occasionally every 5 minutes. Set it aside.
   

To make the avocado mixture:

1. Using a food processor, combine all the ingredients and process until the mixture looks like mayonnaise. Scoop the mixture into a bowl and set it aside.
   

To complete the dish:

1. Using a pan over medium heat, lightly grease it with olive oil. Heat each tortilla for 30 seconds and flip. Repeat the same process with the rest of the tortillas.
   
2. Sprinkle 2-4 roasted cauliflower, top with a handful of the slaw, drizzle the avocado mixture. Garnish with the cilantro leaves and serve with a side of lime wedges. Enjoy!
   

An amazing vegetarian burger that will make you think twice about vegetarian burgers! The curry taste of the burger and tangy taste of it will make your mouth water the moment it reaches your table!

Yields:
Makes 4 Servings.

Ingredients:

2 tbsps. Olive oil, divided

1 tbsp. Ground flax seeds

1 Shallot, minced

1 ½ cup Finely chopped cauliflower

1 can Chickpeas, rinsed and drained

1 ½ tbsps. Garam masala

½ tbsp. Turmeric

½ tsp. Salt

Juice ½ a lemon

¼ cup Fresh cilantro, chopped

2 tbsps. Tomato paste

½ cup Panko bread crumbs

Method of Preparation
:

1. In a bowl, combine the flax seeds with 3 tbsps. of water. Mix together until well combined and leave it alone for 10 minutes.
   
2. Using a pan over medium heat, pour 1 tbsp. of the oil and sauté the onions for 5 minutes.
   
3. Toss in the garlic and cauliflower. Sauté for another 5 minutes or until the cauliflower softens.
   
4. Transfer the cauliflower mixture into a food processor and throw In the rest of the ingredients and the remaining oil. Pulse until they are well combined.
   
5. Take the mixture out and shape them into 4 patties.
   
6. Using a large skillet over medium heat, pour olive oil and cook the patties for 5 minutes on each side.
   
7. Serve in a burger bun with your favorite mayo sauce and enjoy!
   

Creamy seared scallops with an amazingly sweet and salty cauliflower puree. A dish that will make you love the scallop and cauliflower combination!

Yields:
Makes 4 Servings.

Ingredients:

2 cups Cauliflower florets, chopped

1 cup Potatoes, peeled and cubed

1 cup Water

½ cup Chicken broth

1 tbsp. Canola oil

1 ½ pounds Sea scallops

Salt and pepper to season

1 ½ tbsps. Unsalted butter

1/8 tsp. Crushed red pepper flakes

Method of Preparation
:

1. Using a large pan over medium heat, pour the water and chicken broth and toss in the cauliflower and potatoes. Cook for 6 minutes or until the potatoes are tender. Remove from the heat and allow the vegetables to cook for 10 minutes.
   
2. Using another large pan over medium heat, pour the oil and pat the scallops dry with paper towels. Season each scallop with salt and pepper. Sear each side of the scallops for 3 minutes each side. Repeat until you’ve cooked all scallops.
   
3. Take the vegetables and place them into a blender, toss in the salt, red pepper, and butter. Blend until smooth. Pour the cauliflower puree into a bowl and serve with scallops. Enjoy!
   

A mind-blowing dish with the combination of the spinach and cheese sauce make this dish something that you will remember and replicate at your home! The creaminess of the cheese sauce and the tanginess of the tomato sauce just bring this pasta together.

Yields:
Makes 6 Servings.

Ingredients:

1 cup Penne pasta

2 heads of Cauliflower, cut into florets

2 Garlic cloves, minced

¼ tsp. Nutmeg

2 cups Frozen spinach, defrosted and squeezed

1 tbsp. Butter

To make the cheese sauce:

3 cups Whole milk

½ cup All-purpose flour

¼ cup Butter

1 tsp. Dijon mustard

½ cup Cheddar cheese, grated

1/8 cup Blue cheese

¼ tsp. Grated nutmeg

To make the tomato sauce:

2 Garlic cloves, minced

2 tbsps. Olive oil

2 cups Tomato sauce

1 Shallot, minced

1 tsp. Dried oregano

1 tsp. Dried Basil

Method of Preparation
:

1. Preheat the oven to 400
   °F.
   

To make the tomato sauce:

1. Using a small pot over medium heat, pour the oil and sauté the onions and garlic for 2 minutes or until fragrant. Pour the tomato sauce and toss in the oregano and basil. Cook for 10 minutes reducing the heat to low. Set the sauce aside.
   

To make the cheese sauce:

1. Using a medium pot over medium heat, pour the milk, flour and butter. Whisk until the mixture starts to thicken. Take the pot away from the heat and toss in half of the cheeses and nutmeg. Whisk until they are well combined.
   

To complete the dish:

1. Using a large pot with boiling water, toss in the penne and cauliflower into the pot. Cook the penne pasta half-way (5-6 minutes). Reserve 3 tbsps. of the pasta water and set the penne and cauliflower aside.
   
2. Using a large pan over medium heat, Toss in the butter and pasta water. Allow the butter to melt, and then toss in the garlic, spinach, and the nutmeg. Season with salt and pepper. Cook for 5 minutes. Set it aside.
   
3. Using a large oven-proof dish, arrange the dish in order. Starting from the bottom to top: Penne, Cauliflower, Spinach mixture, Tomato sauce, and cheese sauce.
   
4. Sprinkle the remaining cheeses on top of the dish and bake it in the oven for 20-30 minutes or until the top is golden. Serve and enjoy!
   

Your classic macaroni and cheese but with cauliflower! A “healthier” version of the classic dish. The flavors just come together and make this dish an amazing one.

Yields:
Makes 4 Servings.

Ingredients:

1 cup Macaroni

1 head of Cauliflower, cut into florets

1 tbsp. Butter

2 tbsps. All-purpose flour

2 tsps. Mustard powder

1 ½ cup Milk

1 cup Cheddar cheese

Method of Preparation
:

1. Preheat the oven to broil.
   
2. Using a large pot filled with boiling water and lightly salted. Cook the macaroni according to your packaging’s instructions. Add the cauliflower into the pot 4 minutes before the pasta is cooked.
   
3. Using a large pan over medium heat, toss in the butter and allow it to melt. Toss in the flour and mustard powder. Whisk until it forms into paste.
   
4. Gradually add the milk and whisk until smooth. Sprinkle ½ of the cheese and season with salt and pepper. Whisk until well combined. Take it away from the heat.
   
5. Using a oven-proof dish, toss in the drained cauliflower and penne pasta. Pour the cheese sauce over and sprinkle the remaining cheese over the sauce. Bake it in the oven until the top is golden. Serve and enjoy!
   

The taste of this dish plus this delicious salad bring this dish together with the smoky flavor of the mackerel is just amazing. Something that is worth trying!

Yields:
Makes 2 Servings.

Ingredients:

2 Mackerel fillets

1 tbsp. Olive oil

To make the salad:

1 ½ cup Cauliflower florets

zest and juice of 1 Lemon

4 tsps. Capers

½ cup Parsley

2 tsps. Olive oil

1 Garlic clove, minced

Method of Preparation
:

1. Preheat the grill to high
   

To make the salad:

1. Using a large pot filled with boiling water and over medium heat, toss in the cauliflower and cook for 5 minutes until tender. Drain and set it aside.
   
2. Using a large bowl, toss in the zest and juice of half a lemon, capers, parsley, garlic, mint, and olive oil. Toss in the cauliflower and mix until well combined. Set it aside.
   

To complete the dish:

1. Coat the fillets with the oil and grill each side for 3-5 minutes each side. Serve with the salad and enjoy!
   

Basically an “Egg pie” with filling. The creaminess of the eggs, the sweetness of the cauliflower, and the saltiness of the bacon just bring this dish together. This dish is spectacular!

Yields:
Makes 6 Servings.

Ingredients:

To make the crust:

1 cup All-purpose flour

½ cup Unsalted butter, cubed

1 Egg

3 tbsps. Cold water

To make the filling:

1 head of Cauliflower, cut into florets

¼ cup Thick-cut smoky bacon

3 Eggs

1 cup Heavy cream

½ cup Cheese of your choice

2 tbsps. Chives, minced

Pinch of grated nutmeg

Method of Preparation
:

1. Preheat the oven to 350
   °F.
   

To make the crust:

1. Pour the flour and butter into a bowl and mix together until they resemble breadcrumbs. Pour the oil and water. Whisk until it forms into a ball. Wrap the ball into plastic wrap and chill for 30 minutes before using.
   
2. Take the ball of crust out of the refrigerator and roll out as thinly as you can and place the crust on a 9” tart tin with a removable base. Press the corners of the tart and trim the excess crust. Chill for 30 minutes.
   
3. Take the tart out of the refrigerator and line the top of the crust with parchment paper and top the parchment paper with pebbles or uncooked beans. Doing this will press the crust down so it doesn’t rise. Bake it in the oven for 10-15 minutes or until the crust is golden. Remove the beans and set the crust aside.
   

To make the filling:

1. Using a pot filled with boiling water, salt it and toss in the cauliflower and boil for 5 minutes or until tender. Drain and allow the cauliflower to cool.
   
2. Using a pan over medium heat, cook the bacon to render the fat and cook until crisp. Set the bacon aside.
   
3. In a large bowl, toss in the bacon and cauliflower. Toss in the rest of the ingredients and mix until they are well combined.
   

To complete the dish:

1. Pour the mixture onto the crust and bake it in the oven for 30 minutes or until the filling is set. Take the quiche out of the oven and allow it to rest for 30 minutes before serving. Enjoy!