I have a confession to make: I'm not really a vegetable lover. I only eat them because I should or I'm supposed to. But recently I've discovered new ways to veggies that I really enjoy. I have found cauliflower to be very versatile and an easy vegetable to add to any meal. It can also mimic the texture and taste of several grains and starches.
Here are a few recipes and ideas to get you started, but don't let that limit you! You can replace frozen cauliflower with fresh on any of the recipes. Frozen cauliflower will be impossible to shred with your cheese grater so use a food processor with it. A pound of cauliflower has 24 grams of Carbohydrates, 10 grams of Sugar and 11 grams of Fiber
Riced Cauliflower - This is super fast and simple and can be added dozens of different recipes. Break apart the cauliflower head into individual florets. Steam cauliflower florets in the microwave for aprox. 4.5 minutes with a small about of water. Drain the water and use a potato masher (that is what I do) or a hand mixer until it is the consistency of rice. Now you can have it on its own or use it use with one of the meals below. You could also use a cheese grater on the head before you microwave it. But I like the consistency better with the potato masher. You could add Parmesan cheese or herbs and have it as a side dish.
Chili over Riced Cauliflower - I LOVE chili and I was missing the beans in my Chili once I went grain-free, but served with cauliflower solved that. Riced cauliflower satisfies the need for that missing texture and makes it very filling.
Mashed Cauliflower - A great substituent for mashed potatoes. Steam the cauliflower longer and mix it with whatever you add to normal mashed potatoes (cream, butter, cream cheese or salt). Use a hand mixer, mixer or even a blender to make it creamy and smooth. A little liquid, like olive oil or chicken broth with help mix it smooth.This is very easy to do! A little bit of Coconut Flour will be a great thickening agent for gravy too.
Cauliflower Couscous/Tabouli Salad - Chop raw (uncooked) cauliflower into very small pieces, the size of couscous. Toss a 1/4 Cup with your regular salad to give it new texture. I saw a similar salad in the Make it Paleo book pg. 258 and it looked great. You can also use it just like you would bulgur (which is not allowed on Fast Track) in a tabouli salad.
Cauliflower Sushi - This is another GREAT idea from Make it Paleo (pg 244). Just replace the sticky rice in your sushi roll with rice cauliflower. I bought all the tools to make sushi for the Hubby's last bday, so I will definitely have to try this out. This is brilliant idea!
Cheesy Chicken Broccoli Casserole - This is an easy favorite that is usually made with rice. Shred a 1/2 pound of raw cauliflower with your cheese grater and use it to replace rice in your recipe. Bake it in the oven with with chicken breasts, broccoli florets and a cheese sauce. You kids probably won't even notice the rice isn't actually rice.
These are two cauliflower recipes that I've been using for awhile and have complete details at the link:
Cauliflower Cream Soup - We love this soup in my house and it is perfect for the Fall. The Vegan Hubby especially likes this recipe.
Cauliflower Pizza Crust - The trick with this one is getting the crust crispy before you add the toppings. It may take a few times to get it right, so don't fret if the first time isn't great.
Leave a comment if you have an inventive way of using cauliflower. It has really made my transition to grain-free much easier! If you haven't entered my Coconut Care Package giveaway, be sure and do so before Friday evening right HERE.