HONEY CAULIFLOWER RECIPE RECIPES
ART SMITH'S GARLIC MASHED CAULIFLOWER RECIPE | TRISHA ...
Provided by Trisha Yearwood
Categories side-dish
Total Time 20 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Add the cauliflower and a pinch of salt to a boiling pot of water and cook until cooked through and very tender, about 10 minutes. Drain well and quickly dry well with paper towels. Add the hot cauliflower to a food processor with the chicken stock, cheese, olive oil, yogurt and garlic and process until smooth. Stir in a pinch of salt and pepper and the chopped rosemary, and serve immediately.
Nutrition Facts : Calories 83 calorie, FatContent 4.5 grams, SaturatedFatContent 1 grams, CholesterolContent 1 milligrams, SodiumContent 200 milligrams, CarbohydrateContent 8 grams, FiberContent 3 grams, ProteinContent 5 grams, SugarContent 3 grams
ART SMITH'S GARLIC MASHED CAULIFLOWER RECIPE | TRISHA ...
Provided by Trisha Yearwood
Categories side-dish
Total Time 20 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Add the cauliflower and a pinch of salt to a boiling pot of water and cook until cooked through and very tender, about 10 minutes. Drain well and quickly dry well with paper towels. Add the hot cauliflower to a food processor with the chicken stock, cheese, olive oil, yogurt and garlic and process until smooth. Stir in a pinch of salt and pepper and the chopped rosemary, and serve immediately.
Nutrition Facts : Calories 83 calorie, FatContent 4.5 grams, SaturatedFatContent 1 grams, CholesterolContent 1 milligrams, SodiumContent 200 milligrams, CarbohydrateContent 8 grams, FiberContent 3 grams, ProteinContent 5 grams, SugarContent 3 grams
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Reviews 3.9
Total Time 35 minutes
Calories 423 calories per serving
- 1. Roast the Cauliflower: With a rack positioned in the middle, preheat the oven to 425�F. Remove and reserve any green leaves from the cauliflower, then trim and discard the rough part of the stem. Cut the cauliflower lengthwise into two or three �-inch-thick steak-like slices. The rest will fall apart, but that's OK?it will still taste great. 2. In a small bowl, whisk together the oil, turmeric and salt. Arrange the cauliflower steaks and pieces (along with any leaves) on a baking sheet, top with the oil mixture and gently turn the cauliflower with your fingers to coat. Roast until golden and tender but not at all mushy, 25 to 30 minutes. 3. Make the Dressing: Meanwhile, in a jar with a lid or a medium bowl, vigorously shake or whisk together the cilantro stems, gochujang, lime juice, olive oil, honey and salt until combined. 4. Arrange the roast cauliflower on a platter and top with the dressing, dates, cilantro leaves and almonds.
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ART SMITH'S GARLIC MASHED CAULIFLOWER RECIPE | TRISHA ...
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Reviews 4.4
Total Time 20 minutes
Category side-dish
Calories 83 calorie per serving
Reviews 4.4
Total Time 20 minutes
Category side-dish
Calories 83 calorie per serving
- Add the cauliflower and a pinch of salt to a boiling pot of water and cook until cooked through and very tender, about 10 minutes. Drain well and quickly dry well with paper towels. Add the hot cauliflower to a food processor with the chicken stock, cheese, olive oil, yogurt and garlic and process until smooth. Stir in a pinch of salt and pepper and the chopped rosemary, and serve immediately.
See details
ANTONI POROWSKI'S CAULIFLOWER STEAKS WITH TURMERIC AND ...
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Reviews 3.9
Total Time 35 minutes
Calories 423 calories per serving
From purewow.com
Reviews 3.9
Total Time 35 minutes
Calories 423 calories per serving
- 1. Roast the Cauliflower: With a rack positioned in the middle, preheat the oven to 425�F. Remove and reserve any green leaves from the cauliflower, then trim and discard the rough part of the stem. Cut the cauliflower lengthwise into two or three �-inch-thick steak-like slices. The rest will fall apart, but that's OK?it will still taste great. 2. In a small bowl, whisk together the oil, turmeric and salt. Arrange the cauliflower steaks and pieces (along with any leaves) on a baking sheet, top with the oil mixture and gently turn the cauliflower with your fingers to coat. Roast until golden and tender but not at all mushy, 25 to 30 minutes. 3. Make the Dressing: Meanwhile, in a jar with a lid or a medium bowl, vigorously shake or whisk together the cilantro stems, gochujang, lime juice, olive oil, honey and salt until combined. 4. Arrange the roast cauliflower on a platter and top with the dressing, dates, cilantro leaves and almonds.
See details
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