Sunday, October 23, 2016

10 Favorite Cauliflower Recipes

I love cauliflower. It's so versatile and is often part of my post weight loss surgery menu as a rice or potato replacement in a recipe. Many of these recipes call for "riced" cauliflower. You can buy it whole, break it up into florets and give them a whirl in a food processor or look for the pre-riced bags that are becoming more and more popular, they come in both fresh and frozen. Oh Cauliflower, how do I love thee? Let me count the ways...

Here's 10 Favorite Eggface Cauliflower Recipes:

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Shelly's Cauliflower Fritters

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Shelly's Mac-less Macaroni and Cheese Casserole

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Shelly's Cauliflower Fully Loaded Soup

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Shelly's Cauliflower Fully Loaded Soup (aka Mock Loaded Baked Potato Soup)

1 head of Cauliflower, cut into florets and parboiled
1 Yellow Onion, diced
1/4 cup Carrot, shredded
2 cups Chicken Broth
1 cup Milk (2%)
1/2 teaspoon Salt
a few twists of Black Pepper to taste
Optional Toppings: Shredded Cheese, Plain Greek Yogurt, Crumbled Cooked Bacon, Diced Green Onions

Boil cauliflower in salted water till fork tender but not falling apart. Drain and set aside. Saute onion till golden. Add remaining ingredients. Whiz with immersion blender or in batches in a regular blender.

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Cover and simmer for 30 minutes on low, stirring occasionally. Spoon into bowls and add desired toppings. Leftovers are delicious reheated.

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Shelly's Cauliflower Mushroom Risotto

2 cups Cauliflower, riced
8-10 Crimini Mushrooms, sliced
drizzle of Olive Oil
1 cup Chicken or Beef Broth
1 Tablespoon Salted Butter
1/4 cup Parmesan Cheese
a few twists of Black Pepper to taste

Break up the uncooked cauliflower into small florets. Pulse the florets in a food processor until reduced to the size of rice grains (about 2 cups worth after whizzing) or use 2 cups of the pre-riced cauliflower (fresh or frozen.) Set aside. Saute mushrooms till just golden. Add riced cauliflower and a drizzle of olive oil and cook for 8-10 minutes, stirring occasionally, the cauliflower will become slightly golden when it's done. Add 1 cup of broth in 1/4 cup increments, adding the next increment when absorbed. You can add more if you like more it more saucy. Heat through. Remove from heat and add 1 Tablespoon of butter, black pepper and 1/4 cup grated Parmesan cheese.

Shelly's Cauliflower Pie

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Shelly's Roasted Cauliflower with Buffalo Yogurt Dip

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Shelly's Spanish Style Cauliflower Rice

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Shelly's Cauliflower Fried "Rice"

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Shelly's Cheesy Broccoli No Rice "Riced Cauliflower" Casserole

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Shelly's Deconstructed Cauliflower Riceless Sicilian "Rice Balls"

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2 comments:

Grandma97 said...

Thanks again for the great recipes. I love using cauliflower in a lot of my own recipes. Now if I could just find an easier way of getting out all of the water! I think that I may have it down, I just let the cauliflower cool before I add any additional ingredients.

MomAgain said...

Every one of these look so good !!