Posts Tagged ‘cauliflower’

  1. cauliflower fried rice with tempeh and vegetables

    December 31, 2015 by Angie

    I saw a very intriguing recipe on a blog called Healthy Nibbles and Bits, via one of my favorite blogs, Kalyn’s Kitchen. It’s cauliflower fried rice with baby bok choy. Robbie loves fried rice and I love cauliflower. I tried my own version adding tempeh and some different vegetables. It’s really quite delectable. I will be making this one again!

    caulifower "fried rice"


    1 large head of cauliflower
    1 package of tempeh
    teriyaki sauce
    peanut oil
    1/2 of a red bell pepper, diced
    2 zucchini, chopped
    a handful of snow peas
    2 handfuls of bean sprouts
    2 handfuls of spinach
    1 and a half bunches of green onion
    about a tablespoon of minced garlic
    sesame oil, to taste
    soy sauce, to taste


    1. Cut tempeh into small squares and marinate in about 3 tablespoons of teriyaki sauce in a small bowl.

    2. Heat a large pan for the vegetables and a small pan for the tempeh. Add a small amount of peanut oil to the small pan and a small amount of sesame oil to the large pan.

    3. Wash the large head of cauliflower and chop it into smaller pieces. Place the pieces in a food processor and process briefly to achieve a rice-like size and shape. It didn’t take long at all and my food processor is not very good.

    4. Start browning the tempeh in the small pan, turning to brown each side of each cube.

    5. While the tempeh is cooking, wash and chop/prepare all of the vegetables. Throw them in the large pot in the following order, stirring and waiting a minute or two for each to cook: red bell pepper, zucchini, white parts of the green onion, snow peas, bean sprouts, spinach, green parts of the green onion.

    6. Once the vegetables are cooked, add the cauliflower “rice” to the vegetables pan and stir. Add in about a tablespoon of minced garlic. Add soy sauce and sesame oil to taste.

    7. Once the cauliflower has warmed up and the tempeh has browned, add the tempeh to the large pan. Add soy sauce and sesame oil as needed.


  2. garlicky cauliflower and goat cheese puree

    December 30, 2015 by Angie

    It may not look like much, but this new side dish is soooo good! It’s from my favorite low-carb blog, Kalyn’s Kitchen. She calls it pureed cauliflower with garlic, parmesan, and goat cheese. I followed her recipe except I didn’t add any half and half or cream. It’s similar to very creamy mashed potatoes and was not difficult to make. 10/10 will eat cheesy cauliflower again!


    So cheesy.

  3. herb-roasted cauliflower and bread crumbs

    June 19, 2014 by Angie

    I tried a second new-to-me recipe from Appetite for Reduction this week. I made herb-roasted cauliflower with bread crumbs as our side tonight. Both of the things I made, (Robbie’s favorite) blackened tofu and the cauliflower side, are from Isa Chandra Moskowitz’s fantastic cookbook. I’ve said it before and I’ll probably say it again: you really should get this book because it’s great. If you’re not going to take my advice though, you’re in luck because the recipe is online at the Humane Society of America’s site.

    herb-roasted cauliflower & bread crumbs with blackened tofu

    Robbie loves blackened tofu

    Both halves of Robgeleen endorse this recipe. It’s a very tasty excuse for eating a bunch of cauliflower. Preparation and cleanup were easy as well so it’s definitely a keeper.

    herb-roasted cauliflower & bread crumbs out of the oven

    Herb-roasted cauliflower and bread crumbs right out of the oven

  4. cracklin’ cauliflower

    May 15, 2014 by Angie

    To go with our baked tofu on Tuesday night, I made another great side from More Peas, Thank You by Sarah Matheny. This cracklin’ cauliflower has a very Indian flavor to it with the curry powder and garam masala. Robbie and I both loved it. We ate it all. This will definitely be a regularly occurring side dish in our house.

    cracklin' cauliflower closeup

    Adapted from More Peas, Thank You by Sarah Matheny


    1 medium sized head cauliflower
    2 tsp olive oil
    1/2 tsp salt
    1 1/2 tsp curry powder
    1/2 tsp garam masala
    1/4 tsp onion powder
    1 to 1 1/2 tsp minced garlic
    1 tsp minced fresh ginger
    1/2 c frozen peas
    salt & pepper to taste


    1. Preheat the oven to 400 degrees.

    2. Wash the cauliflower and chop it into florets of a similar size. Place the florets in a biggish bowl.

    3. Drizzle the cauliflower florets with some olive oil. I didn’t actually measure this but you don’t need much to get the job done.

    4. Sprinkle the salt, curry powder, garam masala, and onion powder over the cauliflower and stir it around to coat evenly.

    5. Add the minced garlic and ginger and frozen peas to the bowl. Stir again.

    6. Spray a pan with olive oil. I used a 9 x 9 glass pan I call “the brownie pan” and it was the perfect size. Transfer the entire contents of the biggish bowl to the pan and bake for thirty minutes. Stir every ten minutes to make sure everything is getting proper oven attention and not sticking.

    7. Serve it up, add salt and pepper to your liking, and eat it all!

    baked tofu and cracklin' cauliflower

  5. low-carb cauliflower risotto

    May 6, 2014 by Angie

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    Last night I tried out a new recipe for vegan low-carb risotto made with cauliflower instead of rice. It was pretty fantastic. I mostly followed this recipe from Vegangela. She tops her risotto with mushrooms but, as we are not mushroom fans, I made a little stir fry of yellow squash, spinach, and garlic instead to top our risotto.

    closeup of cauliflower risotto

     Cauliflower risotto closeup

    cauliflower risotto

     I also made garlicky thyme tempeh from the Post Punk Kitchen for our protein.

    It was a bit labor-intensive because I was essentially juggling three dishes at once but I think now that I’ve done it and know what works, it will go a lot smoother the next time. The only other complaint is there’s a food processor to clean at the end. Sorry, Robbie! It is a really tasty, really healthy meal low in carbs and fat but full of flavor.

  6. cheese fondue

    July 6, 2013 by Angie

    Robbie got me an electric fondue set for my first Mother’s Day! Dog mamas count too, y’all. I’ve been making cheese fondue for years on the stovetop because all the fondue sets I’d ever seen came with the goofy candle situation that never burns quite hot enough to keep the cheese melted. No more eating in front of the stove! Electric fondue set has us moving on up.

    Swiss cheese fondue

    Here’s my tried and true recipe.


    1 lb Swiss cheese, shredded
    3/4- 1 cup dry white wine (like chardonnay)
    3 tbs flour
    several dashes of garlic powder
    dash of paprika
    dash of ground pepper
    bite-sized pieces of veggies (cauliflower and broccoli are our favorites) green apple, and pumpernickel bread for dipping.

    fondue dippers


    1. Shred the Swiss cheese into a big bowl. Add the flour to the cheese and stir to mix it up.

    2. Prepare your “dippers”. The fondue melts very quickly so have your veggies, apple pieces, and bread chunks ready to go before your start heating the cheese. Measure your wine and get the garlic powder, paprika, and ground pepper handy too.

    3. Turn the electric fondue pot on to 200 degrees.

    4. Once it heats up a bit, pour in 3/4 cup white wine.

    5. Add the cheese in handfuls, stirring to melt it and combine it with the wine.

    6. Add the garlic powder, paprika, and ground pepper and stir.

    7. Once everything is melty, it’s time to eat! You should definitely be drinking wine with your fondue, by the way.

    fondue in action

  7. “Chloe’s Kitchen” Cookbook Review

    December 12, 2012 by Angie

    Book: Chloe’s Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way
    Author: Chloe Coscarelli
    Rating: 4 out of 5 stars

    I recently checked out Chloe Coscarelli’s new book Chloe’s Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way from my public library. I’m a fan of her blog and heard good things about this cookbook so I dove in and made several recipes over two weeks. Here’s a rundown of the recipes I tested.

    Penne alla Vodka with the Best Garlic Bread in the World: This was my favorite. I made the garlic bread twice – once for our omnivorous friends to go with a stew I made. Everybody loved it. The Penne alla Vodka was so good too. I made it with Dreamfields penne for fewer carbs. The sauce was excellent and was possibly even better the next day. It’s fast so it could be a weeknight meal. Using the hand blender to blend the cashews and water together made it really easy and the cleanup was pretty painless that way too.

    The Christmas Kitty salt shaker presides over the delicious garlic bread.

    Mongolian BBQ Seitan: This one was kind of a miss. It wasn’t bad but I wouldn’t make the seitan part again. The sauce was good although I’d made something very similar on my own before out of ingredients in my fridge so it was nothing revolutionary. Her seitan recipe from the back of the book wasn’t great. I had never made seitan before but I followed the directions perfectly. The only thing that might be user error is how I sliced it. I tried to slice it thin but it was still kinda chunky. If I had used a vegetable peeler to shave the seitan that might have resulted in a better texture. It was on the rubbery side but it also didn’t taste like much even though it cooked in a tasty soy sauce/vegetable broth for over an hour.

    Tomato-Basil Bisque: Robbie said it was the best tomato soup he’s ever had and he’s a tomato soup connoisseur. I have to agree with him. I’m kinda picky about tomato soup and sometimes find it a bit gross but this one was excellent. The recipe is easy – roughly chop the vegetables, roast them, then combine everything in a stock pot and use the hand blender to get it to the right, smooth consistency. I think this would be a much bigger hassle if you had to pour it in batches into a blender as the recipe suggests. Hand blender is the way to go!

    Fettuccine Alfredo: Another very easy weeknight recipe. I sauteed some zucchini, yellow squash, broccoli, baby carrots, and cauliflower in vegan margarine to go with it. I also used Dreamfields linguine instead of real fettuccine to make it healthier/low carb. It’s creamy and delicious like real Fettuccine Alfredo but I didn’t feel like I needed to take cholesterol medication after I ate it. I have leftovers I’m looking forward to for lunch.

    Best-Ever Baked Macaroni and Cheese: I made the stovetop version of this recipe from her blog. It’s identical up until the point where you sprinkle with breadcrumbs and bake it. It’s fast and tasty but definitely not my favorite vegan macaroni and cheese recipe.

    I’ve made and enjoyed at least two other recipes from her blog in the past, as well: panang curry and chocolate chip cookie dough truffles. It’s no doubt she has some great ones.

    Overall, I give the book four out of five stars. I deducted a star mostly because it’s light on the photos. There are no photos at all of several of the recipes which is kinda lame, in my opinion. I read a lot of blogs and love that I can see photos of every finished dish and often step by step photos for the recipes I make. She clearly hired a food photographer for this book and has included several photos of herself so I don’t see why there can’t be at least one color photo for each recipe. We need to know how the finished product is supposed to look! Also, the index is not great.

    Everything I tried was a great success except for the Mongolian BBQ Seitan. Now that I’m the proud owner of a bag of vital wheat gluten, I’ll be trying out other seitan recipes and would happily use her Mongolian BBQ sauce/stir fry idea to go with it once I find one we like. She explains everything clearly so it’s not difficult to follow the directions and get the same results in your kitchen. She also uses fairly “normal” ingredients that I’m able to get at my grocery store. The only thing she called for that I’ve never seen before is canned lentils. Only dried lentils ’round these parts. Another thing I like is how she names her recipes so arrogantly – “Best-Ever Baked Macaroni and Cheese” and “Best Garlic Bread in the World”. She’s the cocky rapper of vegan chefs.

  8. sweet and sour tofu

    May 24, 2012 by Angie

    Sweet and sour tofu is my go-to order at most Asian restaurants (unless there’s massaman curry to be had).  I love the combination of the slightly sweet and very tangy flavors and with all those vegetables it still feels healthy!


    1 package of extra firm tofu (I freeze mine just for a few hours then move it to the fridge until I’m ready to use it.  It gives it a great texture.)
    1 tbsp cornstarch (plus about 3 tbsp for coating the tofu)
    3/4 cup vegetable broth
    3 tbsp rice wine vinegar
    1 tbsp sugar
    1 tbsp ketchup
    2 tbsp soy sauce
    1/2 tsp ground ginger
    1/4 tsp cayenne pepper (I use a bit less because we are wimps.)
    2 tbsp Smart Balance oil
    2 cloves garlic, minced
    vegetables for stir fry: onion, bell pepper, carrots, mushrooms, pineapple, and tomato are more traditional.  I used: 1/2 green bell pepper, a zucchini, some baby spinach, and a pre-cut, pre-washed 12 oz bag of broccoli, cauliflower, and carrots.


    1.  Drain and press the tofu.  Cut it into one inch squares.

    Super high-tech tofu pressing device.

    2.  Make the sweet and sour sauce by mixing together the ingredients from 1 tbsp of cornstarch through the cayenne pepper.  Place the tofu squares in the marinade, cover, and refrigerate while you complete the next step.  If you have time it’s good to do this thirty minutes to an hour before you’re ready to stir fry the vegetables so that the tofu can absorb the marinade.

    3.  Wash and cut the vegetables.

    4.  Heat a medium-sized skillet with Smart Balance oil on medium heat.  Pour about 3 tbsp of corn starch into a small bowl.  Using a slotted spoon, lift the tofu squares out of the marinade and shake gently to drip excess marinade back into the bowl.  Transfer the tofu squares in batches to the bowl of corn starch.  Turn to coat the tofu with corn starch.  Move the tofu to the hot skillet and cook until browned on all sides.  Keep the bowl of sweet and sour marinade and set aside.

    5.  Meanwhile, in a larger pan heat some more oil.  Add the garlic and then the rest of the vegetables.  Stir fry until just cooked.  Pour the remaining sweet and sour sauce over the vegetables and stir.

    6.  Serve the tofu and vegetables over rice or noodles.  We like to eat it just the way it is by itself.


  9. vegan lower carb mac & “cheese”

    February 7, 2012 by Angie

    This is my lower carb vegan mac and “cheese” recipe.  No nutritional yeast or soy cheese required!  I adapted the famously delicious VegNews Vegan Macaroni & Cheese to create this when I was on Phase 2 of the South Beach Diet.

    Special equipment needed:
    Food processor
    Slotted spoon

    1 box of Dreamfields elbows (You’ll have some left over.)
    vegan breadcrumbs (You can make your own using a lower carb bread or some of the store-bought panko kind are vegan.)
    1 c cauliflower, chopped
    3 tbs green onion, diced
    1/4 c carrots, chopped
    1/3 c yellow onion, diced
    1 c reserved water from boiling the veggies
    1/3 c non-hyrdrogenated margarine (like Earth Balance)
    1/4 c raw cashews
    2 tsp sea salt
    1/2 tsp garlic, minced
    1/2 tsp Dijon mustard
    1 tbs lemon juice, freshly squeezed
    black pepper, to taste
    tiniest pinch of cayenne
    1/4 tsp paprika

    Fill a medium-sized pot about half-way with water and start heating it up.  Do the same with a second pot to cook the Dreamfields elbows. Wash and cut up the veggies.  Once the water is boiling, place the chopped up cauliflower, green onion, carrots, and yellow onion in the pot.  Put the lid on and let them boil for 15 minutes or until they’ve softened.

    While the veggies are cooking you can make the Dreamfields elbows according to the package directions.  I use about 5/6 of the box.  If you make the entire box you’ll probably not have quite enough of the “cheese” sauce to adequately to cover all the noodles.  It’s very important that you use the Dreamfields brand if you want this mac and “cheese” to be lower carb.  These are special low-glycemic noodles.  They may lose some of their effectiveness by baking them after boiling them but they’re still much lower in carbs than normal (or even wheat) pasta.

    In a food processor, process the margarine, cashews, sea salt, garlic, Dijon mustard, fresh lemon juice, black pepper, and a tiny pinch of cayenne powder.

    By now, your Dreamfields elbows should be ready.  Drain them right away.  Keep the dry elbows in their pot and set aside.

    Once the veggies are ready, use a slotted spoon to transfer all the veggies to the food processor without the water.  Do not use a colander and throw out the water! You will need it in a second.  Okay, now scoop up about 3/4 c of that reserved veggie water and put it into the food processor.  Process everything together until it becomes a smooth liquid.

    Preheat your oven to 350.

    Pour the “cheese” mixture from the food processor right into the pot you used to boil the pasta.  Mix it up so that all the elbows are covered with “cheese” sauce.

    Pour the “cheese”-covered elbows into an 8″ x 8″ glass baking dish.  You could use a bigger, shallower 9″ x 12″ casserole dish if you prefer that.  Sprinkle a thin layer of breadcrumbs on top followed by the 1/4 tsp of paprika.  Don’t go crazy on the breadcrumbs – carbs, people!

    Bake on the middle rack for 35-45 minutes if using the 8″ x 8″ pan and more like 30 minutes for the shallower 9″ x 12″.  When the sauce is bubbling and the top is browned, it’s ready to eat.

    Cute Husband doesn’t care much for “real” mac & cheese but he loves this version!