Golden Cauliflower Recipes

GOLDEN ROASTED TURMERIC CAULIFLOWER

Steps:

• Preheat oven to 425 degrees F. Line one or two baking sheets with aluminum foil, spray with cooking spray, and set aside.
• In a large mixing bowl, whisk together olive oil, garlic powder, turmeric, garam masala, and salt.
• Add cauliflower florets to bowl and toss until florets are well coated with olive oil and spice mixture.
• Spread coated cauliflower on prepared baking sheet (or two if needed), transfer to oven, and roast for 10 minutes. Remove baking sheet(s), stir cauliflower, rotate the pan(s), and roast another 10 minutes until tender and caramelized.

LOW FAT ROASTED GOLDEN CAULIFLOWER

Steps:

• Preheat oven to 425 degrees.
• Place all ingredients in a large storage bag and shake well to coat.
• Place on a cookie sheet and roast for 25 minutes. Spraying with additional water after 15 minutes as needed. If a more tender bite is enjoyed continue to cook till desired.

GOLDEN CAULIFLOWER RICE WITH GARDEN VEGETABLES

Steps:

• Heat oil in a 12-inch nonstick skillet over medium heat. Add onion to the hot oil and saute for about 1 minute. Add carrots, green beans, mushrooms, and bell pepper. Cook and stir for 3 to 4 minutes.
• Stir riced cauliflower, garlic, turmeric, paprika, curry powder, salt, and pepper into the skillet. Continue cooking and stirring over medium heat until vegetables reach desired texture, about 5 minutes.
• Serve warm garnished with almonds and parsley.

GOLDEN VEGAN CAULIFLOWER 'BISQUE'

Steps:

• Heat vegetable oil in a 4-quart pot with a tight-fitting lid over medium-low heat. Cook and stir vegetables in the hot oil until nearly tender, 7 to 10 minutes; add garlic and cook until fragrant, about 1 minute more.
• Stir cauliflower and carrot into the vegetable mixture; season with allspice and seasoned salt. Pour vegetable broth over the vegetable mixture. Place lid on the pot and cook vegetables until soft, 30 to 45 minutes.
• Ladle about half the vegetables into the bowl of a blender with enough liquid to cover. Hold lid in place with a towel and pulse blender a few times to get mixture moving before leaving blender on to puree vegetables entirely.
• Mash remaining vegetables in the pot with a fork or potato masher until no large chunks remain. Pour pureed vegetable mixture into the pot with the coconut milk; stir. Season soup with salt and pepper.

SWEET-AND-SOUR CAULIFLOWER WITH GOLDEN RAISINS

Steps:

• In a large, heavy pot, warm olive oil over medium-high heat until hot but not smoking. Add onions and cook, stirring, until softened and just turning golden, 5 to 8 minutes. Adjust the heat to prevent browning. Add saffron and stir to coat.
• Add cauliflower, season generously with salt and pepper and cook for 2 to 3 minutes, uncovered, stirring frequently.
• Add brown sugar, currants, raisins, lemon zest and juice, cider vinegar and 1 tablespoon sherry vinegar. Turn up heat and cook, stirring occasionally, until cauliflower is just tender, about 5 to 8 minutes more.
• Remove pot from heat, taste and adjust the seasonings with salt and sherry vinegar. Set aside for at least 10 minutes (or up to 2 days, refrigerated) before serving.
• When ready to serve, transfer to a serving dish and sprinkle with chives and pine nuts. Serve hot or at room temperature.

GOLDEN CAULIFLOWER SOUP

Steps:

• In medium saucepan, cook cauliflower in 1 cup water until tender.
• Reserve 1 cup cooked flowerettes.
• In blender or food processor, blend remaining cauliflower and liquid; set aside.
• In large heavy saucepan, cook onion in butter until tender; stir in flour.
• Gradually add remaining 1 cup water, milk and bouillon, stirring until well blended and thickened.
• Add cheese, pureed cauliflower, reserved flowerettes and nutmeg.
• Cook and stir until cheese melts and mixture is hot (do not boil).
• Serve garnished with green onion or parsley.