Mashed Coconut CrÈme Cauliflower With Lemongrass Ginger And Cilantro Recipes

GARLIC MASHED CAULIFLOWER

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes.
• Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat.
• Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in garlic, Parmesan cheese, cream cheese, salt, and black pepper.

CAULIFLOWER WITH GINGER AND CILANTRO

Steps:

• In a large skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the mustard and cumin seeds 1 minute until fragrant.
• Add the ginger, garlic, and shallots. Cook 2 minutes until soft.
• Add salt, coriander, turmeric, cayenne, and cilantro. Cook 1 minute more.
• Add the cauliflower, stirring to coat it with the oil. Add 1/2 cup water and steam the mixture, covered, for 6 to 10 minutes, or until the cauliflower is just tender.
• Season the cauliflower mixture with salt and pepper. Serve garnished with the 3 tablespoons of chopped cilantro.

LIME CILANTRO CAULIFLOWER "RICE"

Steps:

• Grate cauliflower florets or pulse in a food processor until it resembles rice.
• Place grated cauliflower and water in a microwave-safe covered dish.
• Cook cauliflower in microwave on high until tender, about 7 minutes.
• Stir lime zest, lime juice, cilantro, and butter into cooked cauliflower until well blended.

COCONUT-CURRY CAULIFLOWER MASH

Steps:

• Steam cauliflower until tender (breaks easily when touched).
• Drain and set aside in covered pan.
• In a small sauce pan, add curry and turn heat on medium.
• Shake the curry over the heat for a brief time to release the oil and you can smell the curry.
• Be careful not to brown as it will become grainy and bitter.
• Add the ginger and coconut milk and simmer until small bubbles appear, stirring occasionally.
• Remove from heat, add to the cauliflower and mash.
• Salt and pepper to taste.

MASHED COCONUT CRÈME CAULIFLOWER WITH LEMONGRASS GINGER AND CILANTRO.

Steps:

• Peel ginger, cut cilantro stems away from tops and cut lemongrass stalks into four quarters. In a med size pot place quartered lemongrass stalks, ginger skins and cilantro stems in water. Bring to boil then simmer. Lemongrass stalks will release small amount of dirt. Carefully ladle liquid to a bowl leaving lemongrass, cilantro stems, ginger skins and any dirt behind. Remove pot's contents and return to burner. Add liquid back pot along with cauliflower and simmer. Peel back outer layers of several of the lemongrass pieces till the core is found. Finely chop the lemongrass cores along with cilantro leaves. When cauliflower softens, remove any remaining liquid and remove from heat. Mash cauliflower adding the chopped lemongrass cores and cilantro. Season with white or pink pepper and salt. Fold in mixed coconut milk and crème.

CAULIFLOWER, COCONUT OIL, GINGER, TURMERIC STEW - AMAZING!

Steps:

• In a medium stock pot, heat the coconut oil for 30 seconds on medium heat.
• Add the cumin seeds and stir until they start to sputter. Then add the onions and cook for another minute, and then add the tomatoes, stir and cook for a few more minutes until the tomatoes soften.
• Add the rest of the ingredients and stir together. Cover the pan and simmer for about 15 minutes, stirring every 5 minutes to keep from burning.
• Ladle the soup into 4 serving bowls and enjoy! Leftover stew can be stored in air-tight container and saved for lunch the next day.