Easy and quick recipe for a cauliflower broccoli salad recipe with dried cranberries, cheddar cheese, red onion and a homemade dressing.
3 c raw cauliflower small florets 3 c raw broccoli, small florets 1/2 medium red onion, finely chopped 1 cup mild cheddar, grated 1/4 cup sunflower seeds 1/3 cup dried cranberries dressing: 1 c mayo 1/3 sugar 1/4 c white vinegar
cut broccoli and cauliflower into small florets finely chop onion prepare dressing, combine may, sugar and vinegar in a bowl add the broccoli, cauliflower, cheese, sunflower seeds, cranberries and red onion. Add dressing and combine well
Preheat the oven to 400 F/ 210 C. Toss the cauliflower with the oil and spices until coated. Spread evenly on a baking tray lined with baking paper or tinfoil. Roast for 40-50 minutes, until crispy and golden, stopping to mix once halfway.
In a large pot on medium heat, cook the onions in the oil, until soft and slightly golden. Add splashes of water if needed to prevent burning or sticking in the pot. Once soft, add the garlic and all the spices, and stir until fragrant (about 1 minutes).
Add the can of tomatoes and diced tomatoes, and stir to combine everything. Allow to simmer for 5 minutes.
Finally, add the coconut milk, lentils, spinach, and roasted cauliflower, and mix until everything is combined and heated through, about 5 minutes. Serve with rice, and enjoy!
3 tablespoons olive oil 1 medium onion (6 ounces), sliced thin 1 head very fresh cauliflower (about 1-1/2 pounds), broken into florets Salt, to taste 5 1/2 cups water, divided Extra virgin olive oil, to taste Freshly ground black pepper, to taste
Warm the olive oil in a heavy-bottomed pan. Sweat the onion in the olive oil over low heat without letting it brown for 15 minutes.
Add the cauliflower, salt to taste, and 1/2 cup water. Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until tender. Then add another 4 1/2 cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.
Working in batches, purée the soup in a blender to a very smooth, creamy consistency. Let the soup stand for 20 minutes. In this time it will thicken slightly.
Thin the soup with 1/2 cup hot water. Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive oil and freshly ground black pepper. Serves 8
Break the head of cauliflower up into chunks and cut into desired sized pieces.
Add all the cauliflower to a microwave safe bowl and cover bowl with damp paper towels. Microwave on high for 3 minutes. Re-dampen the paper towels and microwave for another 3 minutes or until cauliflower is fork tender.
Dice the bacon, hard boiled eggs, celery, red onion and chives and add it to the bowl of cauliflower.
In a separate bowl combine the mayo, mustard, apple cider vinegar, salt and black pepper and then pour it over the cauliflower mixture.
Combine the entire mixture thoroughly with a spoon and add any additional salt and pepper as you see necessary.
Store in a sealed container in the fridge up to one week. Serve cold and enjoy!
1/2 head cauliflower (cored, cut into small florets)
1 tablespoon olive oil
kosher salt and freshly ground black pepper (to taste)
swiss chard pesto :
2 garlic cloves (peeled)
2 cups chopped swiss chard leaves (packed)
1/2 cup walnuts (chopped)
1/4 cup parmesan cheese (plus shaved for garnish)
1/4 cup flat parsley leaves (plus leaves for garnish)
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
For the Cauliflower Rice: In the bowl of a food processor fitted with a blade attachment, add the cauliflower florets, and pulse until finely chopped. In a large skillet pan over high heat, add olive oil and cauliflower and cook for about 3 minutes, or until tender, stirring occasionally. Season with salt and pepper to taste.
For the Swiss Chard Pesto: Clean the bowl of the food processor and blade attachment and add the garlic into the clean bowl. Pulse garlic to chop. Add swiss chard, walnuts, grated parmesan, and parsley and pulse until finely chopped. Scrape down the inside of the bowl with a rubber spatula. With the food processor running, add the oil, salt and pepper and process until smooth.
To Assemble: Pour the pesto over the cauliflower rice and mix together in the skillet. Remove the cauliflower to a serving platter. Garnish with shaved parmesan and parsley leaves.
Tip: Prep the recipe in advance! Cut the cauliflower, make the pesto, and salt the chicken the day before to make for a quick and easy meal the next day!
Kosher salt and freshly ground black pepper (to taste)
MINT YOGURT SAUCE :
1 cup Greek yogurt
1/4 cup mint (finely chopped)
2 tablespoons olive oil
For the Samosa Dough: In a large bowl sift together the flour and salt. Add the oil and gently rub into the flour mixture until flaky dough starts to form and the oil is completely coated in the flour mixture. Begin adding the water and mix to combine until a stiff dough forms. Knead for 5 minutes until the dough is shiny and elastic but not wet and sticky.
Cover with plastic and allow to sit at room temperature for 30 minutes.
Divide the dough into 8 balls. Roll each ball of dough out into a 6-inch circle then cut in half. Brush the straight edge with water, fold it in half, and align the two straight sides so they overlap to form a cone shape. Pinch the edges together to make a tight seal. Place some of the filling inside each cone, leaving the top edge clean. Moisten the inside top rim of the cone and press the edges together to make another tight seal. Place the samosas on a tray until ready to fry. Repeat with the remaining dough and filling.
In a large Dutch oven, heat the frying oil to 360ºF. Line a plate or baking sheet with paper towels. Place the samosas in the Dutch oven and fry until golden brown, about 2-3 minutes.
For the Cauliflower Filling: In a medium saucepan over medium heat, boil the potatoes until just tender, about 10-12 minutes. When cooled, cut the potatoes into a small dice and set aside.
Preheat a large saute pan over medium-high heat. Add the butter and allow to melt. Add the cauliflower and curry. Allow to cook until softened and lightly golden, about 5-6 minutes. Add the potato and cayenne and stir to combine. Season with salt and pepper.
Add the golden raisins and coconut milk, stir to combine and allow to simmer for 5 minutes or until slightly thickened. Add the cashews, season with salt and pepper, and remove from the heat. Allow to cool to room temperature before filling.
For the Mint Yogurt Sauce: In a small bowl add the yogurt and mint and whisk to combine. Add the olive oil and season with salt and pepper. Whisk to combine and serve with samosas.
Tips: 1. Make the samosa filling and dough the day before to reduce prep time. Bring the dough to room temperature before assembling the samosas. Dough will keep in the fridge for 1 week.
2. To toast the curry powder, place in a dry pan over medium-low heat until aromatic, about 2-3 minutes.
2 1/2 pounds cauliflower, cut into small florets (1 large head)
3 tablespoons roughly chopped fresh sage leaves
2 tablespoons capers, drained
1 tablespoon minced garlic (3 cloves)
1/2 teaspoon grated lemon zest
1/4 teaspoon crushed red pepper flakes
2 cups freshly grated Italian Fontina Val d’Aosta cheese, lightly packed (10 ounces with rind)
1 cup (8 ounces) fresh ricotta
1/2 cup panko (Japanese bread flakes)
6 tablespoons freshly grated Italian Pecorino cheese
2 tablespoons minced fresh parsley leaves minced
Preheat the oven to 400°.
Fill a large pot with water, add 2 tablespoons of salt and bring to a boil. Add the pasta and cook until al dente, according to the instructions on the package. Since it will be baked later, don’t overcook it! Drain and pour into a very large bowl.
Meanwhile, heat 3 tablespoons of olive oil in a large (12-inch) sauté pan over medium-high heat, add half of the cauliflower in one layer and sauté for 5 to 6 minutes, tossing occasionally, until the florets are lightly browned and tender. Pour the cauliflower, including the small bits, into the bowl with the pasta. Add 3 more tablespoons of olive oil to the sauté pan, add the remaining cauliflower, cook until browned and tender and add to the bowl.
Add the sage, capers, garlic, lemon zest, red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper to the bowl and stir carefully. Stir in the Fontina. Transfer half of the mixture to a 10 x 13 x 2–inch rectangular baking dish. Spoon rounded tablespoons of ricotta on the pasta and spoon the remaining pasta mixture on top. Combine the panko, Pecorino, parsley and 1 tablespoon of olive oil in a small bowl and sprinkle it evenly on top. Bake for 25 to 30 minutes, until browned and crusty on top. Serve hot.
1 large head cauliflower, sliced lengthwise through the core into 4 ‘steaks’
1/4 cup olive oil
1 tablespoon fresh lemon juice
2 cloves garlic, minced
1 pinch red pepper flakes, or to taste salt and ground black pepper to taste
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Place cauliflower steaks on the prepared baking sheet.
Whisk olive oil, lemon juice, garlic, red pepper flakes, salt, and black pepper together in a bowl. Brush 1/2 of the olive oil mixture over the tops of the cauliflower steaks.
Roast cauliflower steaks in the preheated oven for 15 minutes. Gently turn over each steak and brush with remaining olive oil mixture. Continue roasting until tender and golden, 15 to 20 minutes more. Sprinkle with parsley and serve