Cauliflower isn’t the most exciting vegetable out there so I’ve chosen three delicious recipes using cauliflower to share with you.
The first delicious recipe using cauliflower
In a bowl, add 1 cup chick pea flour, grated ginger, teaspoon of turmeric, teaspoon of baking powder, pinch of pink salt and some onion powder. Mash it all with a whisk and slowly add water (approx 1 cup)
Dip the cauliflower steaks into the batter and fry in coconut oil. Turning over once browned.
The second delicious recipe using cauliflower
Cut the cauliflower into florets and add lemon, a pinch of pink salt, zest of a lime, nutmeg and garlic powder. Toss it all together and place on a baking tray. Roast the cauliflower for approximately 25 minutes at 180C.
Put the roasted cauliflower into a high speed blender or nutribullet and add cashew creme (see recipe here) and nutritional yeast flakes.
The third delicious recipe using cauliflower
Cauliflower pizza base
1 pound cauliflower florets (fresh or frozen)
3 tablespoons ground chia or flax seeds, divided
6 tablespoons water
1/2 cup almond meal
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Preheat the oven to 400F and line a baking sheet with parchment paper. Place the cauliflower florets in the bowl of a large food processor and pulse until a rice-like texture is created.
Pour the cauliflower “rice” into a large sauce pot, add enough water to cover, and bring to a boil. Cover, reduce the heat and allow to cook for 5 minutes. Drain the liquid, then transfer the cooked cauliflower rice in a freezer-safe bowl. Place in the freezer to cool for 10 minutes.
In the meantime, mix together 2 tablespoons of ground chia or flax seeds with 6 tablespoons of water, to create a vegan “egg.” Set aside and allow the mixture to thicken.
Remove the cooled cauliflower rice from the freezer and transfer it to the center of a thin dish towel. Use your hands to squeeze the rice in the dish towel, removing all of the excess moisture from the cauliflower.
Place the drained cauliflower in a large bowl, then add in the vegan egg mixture, the almond meal, the additional tablespoon a ground flax or chia seeds, salt, garlic and dried oregano. Stir well to mix, then press the mixture into the parchment-lined baking sheet. (I used a quarter baking sheet, so the crust filled the entire pan. If you are using a larger baking sheet, simply use your hands to shape the crust into your desired size, keeping the crust about 1/4-inch thick.) For best results, press the crust together firmly, making sure that there are no “thin spots” where it might crack.
Bake at 400F for 30 minutes, until the top is lightly golden and dry to the touch.
You could use this pizza crust as is, but it won’t be firm enough to lift with your hands. For best texture, I recommend using an additional piece of parchment paper to flip the entire pizza crust, then returning it to the pan to bake for an additional 15 minutes.
Once the crust is firm and dry, add your favorite pizza toppings and return to the oven briefly to let everything heat up, about 5-10 additional minutes. I added marinara sauce, sautéed onions, fresh spinach and a sprinkling of cashew parmesan, for a properly combined pizza.
This recipe is courtesy of: http://detoxinista.com/2014/02/vegan-cauliflower-pizza-crust/
Let me know how you get along! Buon Appetito!