{VEGAN, GF, KETO} CHOCOLATE CHIP CAULIFLOWER COOKIES ...
Made with almond flour, erythritol, and chia seeds, these cauliflower chocolate chip cookies are vegan, gluten-free, and sugar-free. Only 120 kcal!
Provided by Foodaciously
Total Time 30 minutes
Yield 8 servings
Number Of Ingredients 8
Steps:
- Soak the chia seeds in water and refrigerate for 10 minutes. They will form a thick and gel-like mixture. Meanwhile, blitz the cauliflower florets in a food processor until finely ground.
- In a bowl, combine the "chia-egg", cauliflower, almond meal, erythritol, baking powder, nut butter, and chocolate chunks. Work all into a compact and slightly sticky dough.
- For each cookie, pinch off a bit of dough, roll it into a ball, and then flatten it onto a baking tray pressing with your fingertips.
- Bake the cookies for 12-15 minutes at 200°C (390°F) and then leave them to crisp up and cool down on a wire rack.
Nutrition Facts : Calories 234 calories, CarbohydrateContent 6 calories, FatContent 20 grams, FiberContent 3 grams, ProteinContent 7 grams, SaturatedFatContent 5 grams, SugarContent 3 grams, UnsaturatedFatContent 15 grams
CAULIFLOWER PICCATA RECIPE - NYT COOKING
Piccata sauce — that buttery, briny combination of lemon, butter and capers, silky in texture and tart in flavor — is not just for chicken or swordfish. It’s also a zesty anchor for roasted vegetables. Here, cauliflower is roasted at high heat, which concentrates the flavor, adds nuttiness and encourages caramelization, before being doused with the sauce. Chickpeas make this a fuller vegetarian meal, but leave them out if you’d rather. Piccata dishes are often served with long pasta, which tangle with the tangy sauce, but this one is also great alongside rice or tender-crisp vegetables like blistered green beans. While you are at it, try this sauce with sweet butternut squash, charred broccoli, earthy roasted carrots, golden wedges of cabbage or crispy slices of tofu. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Total Time 30 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees. Place the cauliflower florets onto a sheet pan and drizzle with 2 to 3 tablespoons of olive oil. Season with kosher salt and black pepper, and roast for 20 to 25 minutes, until the cauliflower is golden and tender. Remove from the oven, add the chickpeas, if using, and toss to combine.
- Heat a medium skillet to medium-high. Add 1 tablespoon of olive oil and the shallot, and sauté until soft and fragrant, about 1 minute. Add the garlic and cook for 1 minute longer, stirring constantly to keep from scorching. Pour the stock into the pan and simmer until reduced by half, about 4 to 5 minutes. Reduce heat to low, then stir in the butter, capers, lemon zest and juice. Season with 1/2 teaspoon of kosher salt and a few turns of black pepper.
- To serve, place the cauliflower and chickpeas, if using, on serving plates. Top with the lemon caper sauce. Top with parsley and serve with lemon slices.
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