Cauliflower Tomato Confetti Pilaf Recipes

CAULIFLOWER TOMATO MEDLEY

Steps:

• Place 1 in. of water and cauliflower in a large saucepan; bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until crisp-tender., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 3 tablespoons drippings. Toss bacon and bread crumbs with drippings; set aside. , Drain cauliflower. Arrange the tomatoes in a greased shallow 2-qt. baking dish. Sprinkle with onion, dill, salt and pepper. Top with cauliflower and bacon mixture. , Cover and bake at 400° for 10 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

CAULIFLOWER WITH TOMATOES

Steps:

• Toss 7 cups small cauliflower florets and 3 chopped plum tomatoes with 1/4 cup olive oil, 2 cloves minced garlic, 1 1/2 teaspoons cumin seeds, 1/4 teaspoon turmeric, a pinch of cayenne, 1/2 teaspoon salt, and pepper to taste on a baking sheet. Roast in a 450 degrees F oven, about 25 minutes. Sprinkle with lemon juice and chopped cilantro.
• Serves: 4 Calories: 179 Total Fat: 14 grams Saturated Fat: 2 grams Protein: 4 grams Total carbohydrates: 13 grams Sugar: 6 grams Fiber: 5 grams Cholesterol: 0 milligrams Sodium: 297 milligrams

HARISSA CAULIFLOWER PILAF

Steps:

• Wash the rice really well, then leave to soak in cold water for 1 hr. Put the onion in a small bowl and toss with the lemon juice, the sugar and a pinch of salt. Leave to pickle while you make the pilaf.
• Heat the oven to 200C/180C fan/gas 6. Whisk 2 tbsp harissa, the garlic and oil in a large bowl, then add the cauliflower and toss to coat in the sauce. Season, then tip into a roasting tin and roast for 30 mins until tender and golden.
• Meanwhile, mix the saffron, bay leaves, stock and 2 tbsp harissa in a pan over a very low heat to keep warm while the cauli roasts.
• Remove the cauli from the oven, tip into a dish and squeeze over the juice from one of the lemon wedges. Drain the rice and tip into the roasting tin. Pour over the infused stock, and mix well. Stir in the sultanas, half the almonds, the dill, chickpeas, and half the cauliflower. Cover the tin with a double layer of foil, sealing well, then bake for 30 mins until the rice is tender and stock is absorbed.
• Fluff up the rice with a fork, then fold in the remaining cauliflower (this creates a contrast of cauli textures). Scatter over the extra dill, the remaining almonds, the pomegranate seeds, if using, the pickled red onions and remaining lemon wedges to squeeze over.

CRUNCHY CAULIFLOWER AND TOMATO SALAD

Steps:

• Whisk olive oil, vinegar, lemon juice, salt, and pepper together in a bowl until dressing is smooth.
• Mix cauliflower, red onion, parsley, and garlic together in a large bowl. Drizzle dressing over cauliflower mixture; toss to coat. Gently fold tomatoes into salad. Chill salad in refrigerator up to 3 hours before serving.

CONFETTI CAULIFLOWER

Steps:

• spray a microwave safe casserole with veggie oil.
• Place cauliflower florets in casserole.
• Add water if needed.
• Chop all the peppers and green onion and sprinkle over the cauliflower.
• Sprinkle salt and cayenne over to taste.
• Mix a little to distribute everything evenly.
• Cover and microwave on high for about 4 minutes or until the cauliflower is tender crisp.
• (depends on how much cauliflower is used).
• If you do not have a turntable in the micro, you might want to stir once, halfway through.
• Remove from oven and sprinkle olives and cheese over top.
• Cover and microwave for 10 to 20 seconds or just until the cheese barely melts.
• Remove from oven and let stand covered for 5 minutes before serving.
• I cook this in the serving dish, it does not have a lid, so I cover it with plastic wrap, with just one tiny steam vent, cut in the centre.
• Don't want to loose too much cooking steam.

CAULIFLOWER WITH GARLIC AND TOMATOES

Steps:

• Cut the cauliflower into florets and cut the florets in half or quaters to creat 1-inch pieces.
• Heat 2 tablespoons of the olive oil in a skillet over medium heat.
• Add the cauliflower and cook, stirring occasionally, until the cauliflower begins to brown.
• Add the other half tablespoon of olive oil, tomatoes, garlic, pepper flakes, and basil.
• Cover and simmer until the cauliflower is tender but still has some resistance when sampled, about 6-8 minutes.
• Add salt and pepper to taste.

STEWED CAULIFLOWER WITH RED ONIONS AND TOMATOES

Steps:

• Heat 3 tablespoons of the olive oil in a heavy soup pot or Dutch oven over medium heat, and add the onions. Cook, stirring, until very tender, about eight minutes. Add a pinch of salt and the garlic, and stir for another minute or so until fragrant. Stir in the tomatoes, with their liquid, and bring to a simmer. Simmer about eight minutes until cooked down and fragrant, and add the cauliflower to the pot. Stir together, and add the bay leaf, rosemary, pepper, dissolved tomato paste and wine. Bring to a simmer, and add salt to taste. Cover, reduce the heat and simmer 30 to 40 minutes until the cauliflower is very tender.
• Stir in the olives and vinegar if using, and adjust salt and pepper. Remove from the heat, and stir in the remaining olive oil. Serve hot or warm.

THE FRIDGE SCAVENGER'S TOMATO AND CAULIFLOWER PASTA

Steps:

• Put a celery slice in a deep skillet with a cover; add olive oil. Heat olive oil over medium-high heat until celery slice is sizzling, 3 to 5 minutes. Add remaining celery, onion, and garlic to olive oil; turn heat to medium. Cook and stir onion mixture until slightly tender, about 5 minutes.
• Mix cauliflower, tomatoes, sage, salt, and pepper into onion mixture; cook and stir over medium-high heat until bubbling, about 5 minutes. Cover skillet with lid, reduce heat to low, and cook until a knife slides easily into cauliflower, about 15 minutes. Add chicken broth if tomato and cauliflower sauce begins to burn.
• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and transfer to a serving bowl.
• Pour tomato and cauliflower sauce over pasta; add Parmesan cheese. Toss to coat.

CONFETTI RICE PILAF

Steps:

• In a medium saucepan over medium heat, heat the oil and saute onion for 3 minutes (until slightly soft).
• Turn up heat to high and add rice.
• Cook for about 3 minutes, stirring constantly.
• Reduce the heat to medium and add the carrot and zucchini and cook for another minute.
• Add the hot water or stock to rice and gently stir.
• Bring up to a boil.
• Cover and reduce heat to medium low.
• Simmer for about 20 minutes, until rice is tender and cooking liquid has been absorbed.
• Add the salt, pepper, parsley, and parmesan and serve immediately.

CAULIFLOWER CONFETTI " RICE "

Steps:

• In a food processor, chop the cauliflower until it looks like 'rice', remove and set aside.
• In food processor chop one seeded red pepper, the celery, garlic and the onion.
• If using the leek, slice the leek in 1/2 inch slices.
• Heat oil in non-stick saute pan, add the vegetables, and stir over medium heat until the vegetables start to 'weep' and release some of their liquid.
• Add the spices and set heat to low, cover and cook until 'rice' is the desired consistency. Add small amounts of water, if needed.
• Delicious on its own or as a base for curry or ragouts.

CAULIFLOWER-TOMATO CONFETTI PILAF

Steps:

• Fry rice in oil lightly and pressure cook.
• Side-by-side, boil the cauliflower flowerettes.
• Chop potatoes into small pieces and lightly fry in oil until light golden in colour.
• Heat oil in a pan.
• Add onions and saute until golden brown.
• Add the ginger and garlic pastes.
• Fry tomatoes alongwith turmeric powder and green chillies.
• Mix well.
• Add cauliflower flowerettes and greenpeas.
• Add the rice gradually.
• Mix carefully.
• Add the fried potatoes.
• Garnish with cilantro and serve hot!