CAULIFLOWER TABOULEH

1 head cauliflower, cut into florets

1 cup fresh parsley or mint (or mix both), chopped

1 cucumber, chopped

1 bunch green onions, chopped

1 tablespoon olive oil

2 lemons, squeezed & zested

1 tablespoon cumin

 

Place the cauliflower florets in a food processor and pulse until cauliflower resembles rice. Transfer to a large mixing bowl and add the fresh herbs, cucumber, green onions and lemon zest. Toss with the olive oil, fresh lemon juice, cumin, salt and pepper. Place in an air tight container and refrigerate for at least an hour. Serve chilled or at room temperature. Makes 3 servings [Per serving: 100 calories, 5g fat, 14g carbs, 5g protein, 7g sugar].

 

ROASTED GARLIC & SHALLOT MASHED CAULIFLOWER

1 head cauliflower, cut into florets

1 tablespoon olive oil

1 teaspoon balsamic vinegar

3 garlic cloves

2 shallots, peeled

1/2 cup plain Greek yogurt

1/4 teaspoon white pepper

 

Preheat the oven to 400 degrees. Place the garlic cloves and shallots on a foil-lined baking sheet and drizzle with the olive oil and balsamic vinegar. Roast for 25-30 minutes until caramelized. While the garlic and onions are roasting, add the cauliflower florets to a pot and fill with enough water to cover. Bring the water and cauliflower to a boil and cook for 5-10 minutes until cauliflower is tender. Pour into a colander to drain the water, then put the cauliflower into a food processor and pulse until a rice consistency forms. Add the roasted garlic, shallots, Greek yogurt, white pepper, black pepper and salt then pulse until creamy.

 

CURRY ROASTED CAULIFLOWER

1 head cauliflower, chopped

1 tablespoon curry powder

1 teaspoon turmeric

nonstick coconut oil spray

 

Preheat the oven to 450 degrees. Add the chopped cauliflower to a large mixing bowl. Toss with the curry and turmeric spices to cover. Spray the nonstick coconut oil to lightly coat the cauliflower. Lay flat on a nonstick baking sheet lined with foil. Roast for 20 minutes, until golden and tender. Serve warm. 

 

PESTO CAULIFLOWER RICE

1 head cauliflower, cut into florets

2 tablespoons olive oil

2 cups fresh basil leaves

1/4 cup lemon juice

1 tablespoon garlic

1/2 cup parmesan cheese

1 tablespoon pine nuts

 

Preheat the oven to 450 degrees. Toss the cauliflower florets in the olive oil and lay flat on a baking pan. Roast for 20 minutes, until tender and caramelized. Meanwhile, make the pesto by puréeing the basil, lemon, garlic, parmesan, pine nuts, salt and pepper. Scoop the pesto into a large mixing bowl. Add the cauliflower florets to the food processor and purée. Transfer the cauliflower rice to the mixing bowl and toss to combine with the pesto.

 

CAULIFLOWER WITH WHIPPED GOAT CHEESE

1 head of cauliflower, cut into florets

1 tablespoon olive oil

1/3 cup goat cheese

1/3 cup plain 2% greek yogurt

1 teaspoon thyme

1 teaspoon parsley

1 teaspoon chives

 

Preheat the oven to 400 degrees. Toss cauliflower with olive oil, salt and pepper. Roast for 20-25 minutes until cauliflower is slightly crisped and caramelized. While the cauliflower is baking, whip goat cheese, greek yogurt and herbs with a food processor or handheld blender. Remove the cauliflower from the oven and serve warm with a dollop of the goat cheese. 

 

CAULIFLOWER FRIED RICE

2 cups cauliflower rice

1 cup diced sweet potatoes or carrots

½ cup diced yellow onion

1 teaspoon coconut oil

1 teaspoon garlic

1 egg

 

To make the cauliflower rice, puree cauliflower florets in a food processor. Set aside. Microwave the sweet potatoes or carrots for 3-4 minutes until soft. Turn the stove to medium-high heat and heat the coconut oil in a skillet. Add the garlic, onions and sweet potatoes/carrots and sauté 5-6 minutes. Add in the cauliflower rice. Cook for another 3-4 minutes, stirring frequently. Push the mixture to one side of the skillet. On the other side, scramble the egg with salt and pepper. Mix in with the veggies. Makes 1 serving [Per serving: 280 calories, 10g fat, 38g carbs, 8g fiber, 10g sugar, 12g protein].