Posts Tagged ‘Cauliflower’

Mushroom and Goat Cheese “Risotto” (Grain-Free)

I don’t think I was ever a big rice person. Therefore, when I cut out most grains, rice was not one of those foods I craved.

Except when it came to risotto. I mean, come on, even the word “risotto” is fun to say (risotto, risotto, risotto… try saying that 10 times fast!)

Once at a restaurant, I had a goat cheese and mushroom risotto that was AMAZING. Like, is-it-possible-that-can-marry-this??? good. So, I’ve recently tired to recreate this with a cauliflower rice version. And voila! Love is in the air again!

Mushroom and Goat Cheese “Risotto” (Grain-Free)

Mushroom and Goat Cheese “Risotto” (Grain-Free)

Ingredients:

1 tbsp ghee (or butter)

1/2 onion, chopped

2 tbsp minced garlic

1 tbsp dried thyme

1 large portobello mushroom, chopped into small pieces

3 cups raw cauliflower rice 

1/4 cup plain, whole milk yogurt

1/4 cup unsweetened almond milk

3 tbsp goat cheese

salt and pepper, to taste

Directions:

Heat ghee in a pot and add in onions, garlic, and thyme. Sauté for 5 minutes. Add in mushrooms and continue cooking for 8 minutes. Stir in cauliflower and cook for 5 minutes. While waiting, add yogurt and milk to a small bowl and whisk together. Add yogurt mixture to the pot. Bring risotto to a boil for 1 minute and then turn to a simmer and cook for 10 minutes. Stir in goat cheese until melted. Add in salt and pepper and serve.

Deconstructed Sushi Rolls (Paleo)

I was so excited to try my own “sushi” recipe. Instead of using the traditional sushi wraps, I had planned to use cucumber peeled into thin slices with a vegetable peeler.

After I had all my ingredients assembled and ready to wrap, I started with the peeling. A quarter of the way through, however, I came to the realization that this was way too much work. Especially since I would be able to down a whole batch of rolls in a 1/100 of the time it would take me to make them.

And, to be honest, I probably would not go through the hassle to make these rolls again if they required so much work. Nor did I want to give anyone the false impression that I would be by posting the recipe.

Sooooo… to make life easier, I chopped up the cucumber and added it to the mash- thus making my “Deconstructed Sushi Rolls.”

But to keep a bit of the ‘fancy’ factor, I scooped these up into “sushi balls” with an ice cream scooper 🙂

Deconstructed Sushi Rolls (Paleo)

Deconstructed Sushi Rolls (Paleo)

Ingredients:

1 (14.5 oz) can of salmon, drained of excess liquid 

1 Avocado, mashed

1 cup raw cauliflower rice

2 tbsp coconut aminos

2 tsp dried ground ginger

1 cucumber, cubed

Shredded carrot

Directions:

Combine all ingredients (except carrot) in a bowl until evenly mixed. Use an ice cream scooper to plop into balls. Top with shredded carrot for a garnish, if desired.

Peanut/Almond Lime Sauce over Cauliflower Rice (Paleo)

My one greatest weaknesses in life? Nut Butter. Almond butter, peanut butter, cashew butter… you name it and I love it.

Now, if only it didn’t cost so darn much :/

Then again, maybe it’s a good thing. Otherwise I’d eat a jar per day…

…Awww who am I kidding, I eat an indecent amount anyway.

So just imagine my excitement when I get to add nut butter to a main course.

Dinner suddenly just got a whole lot more exciting 😉

Peanut/Almond Lime Sauce over Cauliflower Rice (Paleo)

Peanut/Almond Lime Sauce over Cauliflower Rice (Paleo)

Ingredients:

3 tbsp pine nuts

______

Sauce:

3 tbsp peanut or almond butter

3 tbsp lime juice

3 tbsp coconut aminos

1 and 1/2 tbsp apple cider vinegar

1 and 1/2 tbsp hot sauce

1 tbsp minced ginger

2 garlic cloves

______

1 tbsp coconut oil

1 onion, chopped into thin half circles

2 cups fresh spinach

2 portobello mushrooms, diced into 1in squares

1/2 head cauliflower, riced

_________

2 heads of broccoli

Directions:

Preheat the oven to 350 degrees and place pine nuts in a metal tin. Place in the oven for 10 minutes, or until golden brown (CHECK OFTEN TO PREVENT BURNING), stirring halfway through. Set aside to cool.

Combine all sauce ingredients in food processor. Set aside.

Heat coconut oil in a large skillet. Add in onion and sauté for 5 minutes. Add in spinach and mushrooms, cooking until spinach is wilted. Add in cauliflower and let cook for an additional 5 minutes, stirring every so often.

Meanwhile, cut broccoli into florets and steam until desired softness.

Once finished, pour cauliflower mixture into a bowl. Add in broccoli and sauce and mix altogether. Top individual bowls with toasted pine nuts.

Indian Cauliflower Dip (Paleo)

Today I was talking to one of my professors who recently returned from India (she went through the same traveling organization that I did). Talking to her really made me want to go back. Unfortunately, that won’t be happening anytime soon 😦

HOWEVER, I have been offered the chance to go with the same traveling organization to Vietnam and Cambodia to teach.
Already, I have begun to visualize myself over there…

And then I remember I’m an adult now and need to have money stored up for when I’m graduated and possibly jobless :/     

Ugh! I keep going back and forth on what to do. I need to consult a fortune cookie or something.

In the meanwhile, I’ve been reminding myself of India recently and had the urge to post this recipe this today (I saw cauliflower and curry powder EVERYWHERE over there!).

Indian Cauliflower Dip

Indian Cauliflower Dip (Paleo) 

Ingredients:

1 head of cauliflower

2 cups carrots, chopped into 1 inch pieces

2 tbsp avocado oil

2 tsp curry powder

2 tsp cinnamon

1 tsp cumin

1 tsp salt

pepper

1/3 cup olive oil

2/3 cup vegetable broth

3 tbsp lemon juice

Garnish: dried parsley

Directions:

Preheat the oven to 400 degrees. Combine cauliflower, carrots, avocado oil, curry powder, cinnamon, cumin, salt, and pepper together and toss. Transfer to a baking pan and roast in the oven (place on shelf closest to heat) for 15 minutes. Take out, stir veggies, and place back in the oven for another 15 minutes. Take out and transfer veggies to a food processor. Add in olive oil, vegetable broth, and lemon juice. Blend until desired smoothness. Transfer to a serving dish and sprinkle with parsley before serving (optional).

Cauliflower Hawaiian Balls (Paleo)

This week has been ridiculously cold. To the point where I have been rather unproductive; my survival instincts have taken over and I rather curl up in a ball under the covers than do homework. Unfortunately, my professors didn’t get the memo 😦

The only comfort I got was the space heater in my basement. My brother and I would come home from school, crank the heater on high and sit in front of it until our skin literally turned red. That is, until this week when it no longer turned on. Apparently my dad did get the memo (the bill) that we were using it and he shut off the heater 😦 😦

And so, to mentally escape the cold, I am posting a rather tropical recipe today. Hey, if I can’t live in Hawaii right now, I can pretend with food, right?

(The answer to that is a resounding “yes”).    

Cauliflower Hawaiian Balls

Cauliflower Hawaiian Balls (Paleo)

Ingredients:

1/2 head cauliflower, cut into florets

1 egg

1 cup pineapple, divided

2 tbsp cilantro

1/2 tbsp garlic powder 

1 tsp onion powder

1/2 tsp salt

1 cup bell pepper (any color), chopped into small pieces

2/3 cup unsweetened shredded coconut

1/3 cup precooked ham, chopped into small bits

Directions:

Preheat the oven to 375 degrees and oil a baking sheet.

In a food processor, process cauliflower until it resembles rice. Add in egg, a 1/2 cup of the pineapple, cilantro, garlic powder, onion powder, and salt and process until evenly mixed.

Transfer cauliflower mixture to a bowl and mix in bell pepper, the rest of the pineapple, shredded coconut, and ham.

Roll into small balls (I get anywhere from 35-40 balls) and place on baking pan.

Bake for 35 minutes. Let cool for at least 10 minutes before removing from tray (NOTE: Use a spatula for removal- it gets until the Hawaiian balls and lifts them with leaving anything behind).