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This is so easy and tasty... we usually eat most of it before it's done dehydrating, as we like it with a little moisture left in it, but if you leave it for 12 hour or so, it gets really crunchy and makes a great snack or salad topper.
We just put small pieces of cauliflower into a big bowl or ziploc bag and toss around with nutritional yeast, sea salt, black pepper and galic powder... and a little spicy pepper if you like it spicy. Easy!
Modern science has revealed that, although it sounds unusual, cauliflower and cocoa are a perfect match! This dish features a cocoa jelly, dried cauliflower, caramelized cauliflower and dark chocolate puree, and a velvety smooth cauliflower soup. Find the recipe as well as a monthly email newsletter with other exciting recipes at Garrett's Table. Photograph by Mike Boehmer.
Recipe from Ottolenghi's 'Plenty More': cauliflower, egg, flour, cheese, turmeric, basil, rosemary, with a sesame-nigella crust. A
Cauliflower Flatbread
With Pesto
Preheat oven to 400
4 cups raw cauliflower “rice”
1 egg, beaten
1/3 cup soft goat cheese
1 tsp. dried oregano or basil
Pinch of salt
Pulse batches of raw cauliflower in a food processor until a rice-like texture is achieved. Measure after ricing.
Fill a large pot with about one inch of water and bring to a boil. Add cauliflower, cover and cook 4-5 minutes. Drain into a fine mesh strainer.
Transfer to a clean kitchen towel and wring out the water (as much as possible). Important step!
Mix strained and drained “rice” with beaten egg and cheese & herbs. Use your hands and mix very well.
Press dough onto a baking sheet lined with parchment (important) until it is about 1/3 of an inch thick. Make the edges slightly higher, if you like, to accommodate the toppings.
Bake the crust for 20-25 minutes until it is firm and beginning to brown.
Add sauce & toppings and bake 5-10 more minutes until toppings are heated (until cheese on top is melted, if using cheese.
Simple Pesto for Topping
1 c. basil leaves, ¼ c. parmesan, ¼ c. olive oil, 1 ½ tsp. minced garlic, a pinch of black pepper: process all in food processor or blender until smooth. Spread on fully baked cauliflower flatbread.
This flatbread can also be topped with tomato sauce and a choice of other toppings such as sautéed mushrooms and onions, etc and dusted with a bit of parmesan or cheese of your choice.
Delicious vegan Indian cuisine! Recipe and review:
lostmittenblog.blogspot.com/2010/03/recipe-cauliflower-le...
For the ID Please and Mushrooms groups: this picture was taken in a deciduous forest (mainly beech and some oak) near Utrecht, Holland. Three weeks later (November 1st), and this fungus is still there! I met someone there who actually mistook it for a real sponge at first.
Island Greek oyster glaze and California sturgeon caviar.
With a cute mother-of-pearl spoon! This may be a weird description of it, but it really tasted like a day on the beach. You can check out my French Laundry review. Most amazing culinary experience ever!
Cauliflower Flatbread
With Pesto
Preheat oven to 400
4 cups raw cauliflower “rice”
1 egg, beaten
1/3 cup soft goat cheese
1 tsp. dried oregano or basil
Pinch of salt
Pulse batches of raw cauliflower in a food processor until a rice-like texture is achieved. Measure after ricing.
Fill a large pot with about one inch of water and bring to a boil. Add cauliflower, cover and cook 4-5 minutes. Drain into a fine mesh strainer.
Transfer to a clean kitchen towel and wring out the water (as much as possible). Important step!
Mix strained and drained “rice” with beaten egg and cheese & herbs. Use your hands and mix very well.
Press dough onto a baking sheet lined with parchment (important) until it is about 1/3 of an inch thick. Make the edges slightly higher, if you like, to accommodate the toppings.
Bake the crust for 20-25 minutes until it is firm and beginning to brown.
Add sauce & toppings and bake 5-10 more minutes until toppings are heated (until cheese on top is melted, if using cheese.
Simple Pesto for Topping
1 c. basil leaves, ¼ c. parmesan, ¼ c. olive oil, 1 ½ tsp. minced garlic, a pinch of black pepper: process all in food processor or blender until smooth. Spread on fully baked cauliflower flatbread.
This flatbread can also be topped with tomato sauce and a choice of other toppings such as sautéed mushrooms and onions, etc and dusted with a bit of parmesan or cheese of your choice.