Best 3 Carols Cauliflower Recipes

**Carol's Cauliflower: A Versatile Vegetable Transformed into Culinary Delights**

Cauliflower, a cruciferous vegetable often overlooked for its more popular counterparts like broccoli and cabbage, takes center stage in this culinary exploration. This article presents a diverse collection of recipes that showcase the versatility and deliciousness of cauliflower. From classic comfort food to innovative and exciting dishes, each recipe brings out the unique flavors and textures of this underrated vegetable. Whether you're a vegetarian seeking hearty and satisfying meals or simply looking to incorporate more vegetables into your diet, Carol's Cauliflower has something for every palate. Discover the hidden culinary potential of cauliflower as we delve into a world of flavors, textures, and creative cooking possibilities.

**Recipes Included:**

1. **Cauliflower Crust Pizza:** A guilt-free indulgence where a crispy cauliflower crust replaces traditional wheat flour, topped with your favorite pizza ingredients.

2. **Creamy Cauliflower Soup:** A comforting and nutritious soup that's perfect for chilly days, featuring a velvety cauliflower puree enveloped in a creamy broth.

3. **Roasted Cauliflower Steaks:** Cauliflower takes on a steak-like texture when roasted, making it an excellent meatless main course option, served with a tangy chimichurri sauce.

4. **Cauliflower Fried Rice:** A healthy take on the classic fried rice, featuring cauliflower rice stir-fried with vegetables, eggs, and your choice of protein.

5. **Cauliflower Buffalo Wings:** A game-day favorite with a twist, where cauliflower florets are coated in a spicy buffalo sauce and baked until crispy.

6. **Cauliflower Mac and Cheese:** A comforting casserole that combines cauliflower, macaroni, and a creamy cheese sauce for a satisfying and lighter version of the classic dish.

Here are our top 3 tried and tested recipes!

CAROL'S CAULIFLOWER BAKE (SCD)

Carol's Cauliflower Bake (Scd) image

I called this dish "I Can't Believe It's Not Potato!" Carol Frilegh - Canada Posted on SCDRecipe.com, a collection of recipes intended to help people with IBD/IBS, Crohn's, colitis, diverticulitis, SIBO, autism and/or ADHD. All recipes adhere to the Specific Carbohydrte Diet as described by Elaine Gottschall's book, Breaking the Vicious Cycle. source: www.scdrecipe.com/recipes/print/509/

Provided by susan 9

Categories Cauliflower

Time 55m

Yield 2-3 serving(s)

Number Of Ingredients 9

Ingredients

1/3-1/2 lb fresh cauliflower (steamed or boiled)
1 egg, extra-large (or 2 small)
1/4-1/2 cup butter, melted
2 tablespoons almond flour
salt and pepper
herbs, of your choice
4 fresh mushrooms, sliced
1/2 cup dry curd cottage cheese
1/2 large sweet onion, sliced

Steps:

Preheat oven to 375.
Saute onions and mushrooms in a skillet until onions are well browned, almost crisp.
Place cauliflower, DCCC, eggs, seasonings, 1/3 of the melted butter and almond flour in bowl of food processor or mixer or use stick blender. Blend until creamy.
Remove from stand, remove blade and fold in onions and mushrooms.
Allow the remaining melted butter to get hot in a Pyrex pie plate.
Pour in cauliflower mixture and bake 25 minutes or until bottom and sides are well browned.
Cool a few minutes before serving.
Serves: 2-3.
I called this dish "I Can't Believe It's Not Potato!".
Carol Frilegh.
- Canada.
Posted on SCDRecipe.com, a collection of recipes intended to help people with IBD/IBS, Crohn's, colitis, diverticulitis, SIBO, autism and/or ADHD. All recipes adhere to the Specific Carbohydrte Diet as described by Elaine Gottschall's book, Breaking the Vicious Cycle. source: www.scdrecipe.com/recipes/print/509/.

Nutrition Facts : Calories 313.6, Fat 25.9, SaturatedFat 15.5, Cholesterol 169.3, Sodium 228.8, Carbohydrate 9.9, Fiber 2.8, Sugar 4.9, Protein 12.6

ROASTED CARROTS AND CAULIFLOWER WITH THYME

Roasted Carrots and Cauliflower with Thyme image

My whole family loves this dish, even cold! This goes very well with all roasted meats.

Provided by carina

Categories Fruits and Vegetables Vegetables Cauliflower Roasted

Time 45m

Yield 6

Number Of Ingredients 8

Ingredients

1 pound carrots, peeled and sliced
1 head cauliflower, trimmed and cut into bite-size florets
3 tablespoons olive oil
2 tablespoons chopped fresh thyme
1 tablespoon minced garlic
1 teaspoon salt
½ teaspoon ground black pepper
1 cup grated Parmesan cheese, or more to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Combine carrots, cauliflower, olive oil, thyme, garlic, salt, and pepper in a roasting pan; cover with aluminum foil.
Bake in the preheated oven for 20 minutes. Remove foil, stir vegetables, and continue cooking until vegetables are tender, about 15 minutes more. Toss vegetables with Parmesan cheese.

Nutrition Facts : Calories 175.5 calories, Carbohydrate 13.6 g, Cholesterol 11.7 mg, Fat 10.9 g, Fiber 4.7 g, Protein 7.9 g, SaturatedFat 3.3 g, Sodium 672.9 mg, Sugar 6 g

ROASTED GARLIC CAULIFLOWER

Roasted Garlic Cauliflower image

Wonderful roasted cauliflower, my 11 year old son loves this! Add more spices and herbs to suit your taste.

Provided by SHELLERY

Categories Fruits and Vegetables Vegetables Cauliflower Roasted

Time 40m

Yield 6

Number Of Ingredients 6

Ingredients

2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into florets
⅓ cup grated Parmesan cheese
salt and black pepper to taste
1 tablespoon chopped fresh parsley

Steps:

Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Nutrition Facts : Calories 118.2 calories, Carbohydrate 8.6 g, Cholesterol 3.9 mg, Fat 8.2 g, Fiber 3.6 g, Protein 4.7 g, SaturatedFat 1.7 g, Sodium 110.9 mg, Sugar 3.4 g

Tips:

Choose the right cauliflower: For the best results, select a head of cauliflower that is firm and compact, with tightly packed florets. Avoid any heads that show signs of bruising or wilting.
Cut the cauliflower into even florets: This will help them cook evenly. You can use a sharp knife or a food processor to do this.
Blanch the cauliflower (optional): Blanching the cauliflower before roasting will help to remove any bitterness and tenderize the florets. To blanch, bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 2-3 minutes, or until they are just tender. Drain the cauliflower and immediately transfer it to a bowl of ice water to stop the cooking process.
Season the cauliflower: Before roasting, toss the cauliflower florets with olive oil, salt, and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
Roast the cauliflower at a high temperature: This will help to caramelize the florets and give them a crispy texture. Roast the cauliflower at 425 degrees Fahrenheit for 20-25 minutes, or until the florets are tender and browned.
Serve the cauliflower immediately: Roasted cauliflower is best served hot and fresh. You can enjoy it as a side dish, main course, or snack.

Conclusion:

Roasted cauliflower is a delicious and healthy dish that can be enjoyed by people of all ages. It is a great way to get your daily dose of vegetables and is also a good source of fiber, vitamins, and minerals. With so many different ways to season and prepare roasted cauliflower, there is sure to be a recipe that everyone will enjoy. So next time you are looking for a healthy and flavorful side dish or snack, give roasted cauliflower a try!