Hey everybody, sorry it’s been a little while since we posted anything, our laptop had to be sent in for repairs and we just got it back !
1 medium head cauliflower (about 2 lb.), florets cut into 2-inch pieces
1/2 cup plain yogurt, whole milk or low fat (not fat-free) (we used Fage’s 2%)
1 Tbsp. olive oil (we used Colavita’s extra-virgin olive oil)
1/2 Tbsp. unsalted butter, olive oil, or ghee (we used a little more than 1 tablespoon of Colavita’s extra-virgin olive oil)
1 large yellow onion, thinly sliced
1/4 cup tomato paste (we used Hunt’s tomato paste)
3 medium cloves garlic, minced
1 Tbsp. finely minced or grated fresh ginger (we grated our ginger on the small holes of a cheese grater)
1 Tbsp. garam masala (we used McCormick’s)
1 (28-oz.) can diced fire-roasted tomatoes (we used Hunt’s)
3/4 cup heavy cream; more as needed (we didn’t use more than the 3/4 cup)
1/2 cup coarsely chopped fresh cilantro
Pinch sumac (optional) (didn’t use it)
Basmati rice or naan, for serving (we used rice)
Move your oven rack to the middle and preheat your oven to 425 degrees.
Take a medium-sized bowl out and add to it the cauliflower, yogurt, olive oil, and 1/4 tsp. salt, tossing the cauliflower to coat. Spread the cauliflower out in a single layer on a large rimmed baking sheet (we lined our baking sheet with aluminum foil before putting the cauliflower on). Place the baking sheet in the oven, cooking the cauliflower for 22 to 25 minutes or until it’s tender and has browned in spots, flipping once during that time*.
While the cauliflower is roasting, take a large skillet out and add the 1/2 tablespoon of oil to it, setting the skillet over medium heat. Once the oil’s hot, toss the onion in, stirring frequently for 5 to 7 minutes or until the onion’s softened and beginning to brown. Add the following ingredients in, stirring to combine: tomato paste, garlic, ginger, garam masala and 1/2 tsp. salt. Stir constantly for about a minute or until you can smell the garlic and the spices. Mix the diced tomatoes and their juices in, scraping any browned bits off the bottom of the pan. Bring the mixture to a boil, turning the heat down so it’s just at a simmer while you wait for the cauliflower to get done roasting.
Add the cauliflower, heavy cream and half of the cilantro to the skillet, stirring to combine. Let the sauce cook for another minute or two, until the sauce starts to bubble. Take a taste, adding more salt if necessary. If you want to tone down the spices, add more cream to the sauce (we didn’t). Serve the cauliflower tikka masala, sprinkling on the remaining cilantro and the sumac (if you’re using sumac).
*It took us longer than 25 minutes to achieve the tenderness and browning. The cauliflower did stick to the foil so we’ll spray the foil with nonstick cooking spray next time.
Mommy loved eating this ! I’m sure I would’ve as well based off how great it smelled but I’m a picky eater and passed on trying this. In her words: “Outstanding ! The warmth of the spices in the garam masala was so wonderful with the acidity of the tomatoes. I loved the hearty, meaty texture of the cauliflower and the silkiness given by the heavy cream. I’m sure the ginger and the cilantro that was cooked in the sauce had to help lend flavor but I couldn’t pick those flavors out. Now, when I had a bite with the fresh cilantro added on at the end, then I could taste it. The dish was great without the cilantro but it was even better with it. It added some freshness and a new layer of flavor.
This recipe came from Fine Cooking.
We weren’t paid in any form to promote Fage, Colavita, Hunt’s, McCormick, or Fine Cooking.
2 ½ cups vegetable broth (we used Swanson’s organic vegetable broth)
2 Tbsp. reduced-sodium soy sauce or tamari (we used reduced-sodium soy sauce)
2 Tbsp. pure maple syrup
2 Tbsp. tomato paste
¾ lb. Yukon gold potatoes, cut into ¾-inch pieces (2 ½ cups)
1 large carrot, sliced diagonally ¼-inch thick (we used 2 medium)
4 cups large (1 x 2-inch) cauliflower florets (we cut them into bite-size pieces)
1 (15-oz.) can chickpeas, rinsed & drained
1 cup (from a 13.5-oz. can) coconut milk (we used regular, not lite coconut milk)
¼ cup chopped fresh cilantro, plus more for garnish
½ cup frozen peas (we used ¾ cup)
Salt to taste
Cooked basmati rice (we used brown basmati rice), for serving
Sriracha, for serving (optional)
Take a heavy 4-quart pot out and pour the coconut oil in, setting the heat to medium. Once the oil’s melted and hot, add in the onion and stir frequently for 5 to 7 minutes or until the onion’s lightly browned. Toss in the ginger and garlic, stirring constantly for 30 seconds or until they’re fragrant. Now add in the following ingredients, stirring to combine: curry powder, pepper flakes, broth, soy sauce, maple syrup, and tomato paste*.
Add the potatoes and carrots to the pot, putting a lid on afterwards and just waiting for it to come to a boil. Once boiling, turn the heat down so it’s just at a simmer and cook for 10 minutes or until the potatoes are tender. Mix in the cauliflower, chickpeas, coconut milk and the ¼ cup cilantro. Once the curry is at a simmer again, leave the lid slightly ajar and cook for 5 to 7 minutes or until the cauliflower is tender. Gently stir in the peas and cook for another minute, just to get the peas heated through. Take the pot off the heat and season with salt to taste. Serve the curry with the rice, adding cilantro to garnish on individual portions and serving with sriracha if the curry isn’t spicy enough for you.
Serves 6 (1 2/3 cup per serving).
*The tomato paste may not break down completely when you mix everything together but it will as it gets heated through.
We like the level of heat this has on its own but that heat will get cut down a little by the rice once they’re eaten together. This was a very filling dish thanks to the combination of chickpeas, potatoes and the “meatiness” of the cauliflower as well. Hope you’ll like it as much as we did !
1 Tbsp. olive oil (we used extra-virgin olive oil)
1 cup diced peeled sweet potato
1 cup small cauliflower florets
¼ cup thinly sliced yellow onion
2 tsp. Madras curry powder
½ cup organic vegetable broth (such as Swanson)
½ tsp. salt, divided (we used table salt)
1 (15-oz.) can unsalted chickpeas, rinsed and drained (we used regular chickpeas)
1 (14.5-oz.) can unsalted diced tomatoes, undrained (we used a regular can of diced tomatoes)
2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben’s) (we cooked up a pot of brown rice)
½ cup plain 2% reduced-fat Greek yogurt (we used whole-fat Greek yogurt)
¼ cup unsalted cashews
2 Tbsp. chopped fresh cilantro
Pour the oil into a large nonstick skillet, setting the heat to medium-high. Once the oil’s hot, add in the sweet potato, stirring now and then for 3 minutes. Turn the heat down to medium and add the cauliflower into the skillet as well as the onion and curry powder. Stir the mixture continuously for one minute before stirring in the broth, ¼ teaspoon salt, chickpeas and tomatoes, waiting for the dish to come to a boil afterwards. Once boiling, put a lid on the skillet and turn the heat down low enough for it to just simmer. Let it simmer for 10 minutes or until the vegetables are tender, stirring now and then during that time.
While the curry is simmering, cook the rice according to the directions on the package they’re in. Take the cooked rice and place it in a mixing bowl, adding in the last ¼ teaspoon of salt, stirring to combine. Once the vegetables are tender, split the rice evenly between 4 bowls, topping it with the curry vegetable mixture, yogurt, cashews, and the cilantro.
This is a wonderful comforting dish to enjoy ! This curry stands on its own but you can choose to add on the toppings and have another layer of flavor and textures. The yogurt does add a creamy texture to the dish but the curry is great without it and omitting the yogurt makes this a vegan curry !
We got this recipe from Cooking Light.
We weren’t paid in any form to promote Swanson, Uncle Ben’s, or Cooking Light.
¼ cup lime juice (from about 2 limes) (took more than 2 limes for us to get ¼ cup)
1-2 tablespoons chopped chipotles in adobo sauce (we used 3 tablespoons)
1 tablespoon honey
2 cloves garlic
½ teaspoon salt (we used table salt)
1 small head cauliflower, cut into bite-size pieces
1 small red onion, halved and thinly sliced
1 (15-ounce) can refried black beans, warmed (we forgot to use this)
8 corn tortillas, warmed
½ cup crumbled queso fresco or feta cheese (we used queso fresco)
Sliced red cabbage, fresh cilantro, guacamole, jalapeño slices, and/or lime wedges for serving
Preheat your oven to 450 degrees. Take a large rimmed baking sheet and line it with aluminum foil.
Add to a blender (we used a small food processor) the lime juice, chipotles, honey, garlic and salt. Process until the mixture looks mostly smooth. Take the cauliflower pieces and place them in a large mixing bowl. Pour the chipotle sauce over the cauliflower pieces, stirring so all the pieces are coated in the sauce. Spread the cauliflower out in a single layer on the lined baking sheet. Sprinkle the onion slices on afterwards.
Stick the sheet in the oven for 18 to 20 minutes or until the cauliflower is tender and browned in spots, stirring halfway through (we went with 20 minutes).
Add the beans and cauliflower into the tortillas, topping with the cheese followed by adding on the cabbage, cilantro, guacamole, jalapeño slices and/or lime wedges.
Supposed to serve 4 (2 tacos per serving).
We thought this turned out to be a really tasty taco ! The cauliflower and onion slices really absorb the flavors from the chipotle mixture while cooking. The spiciness from the chipotles gets cut down by the toppings/garnishes. We chose to use queso fresco, cilantro and red cabbage as our initial toppings and thought everything worked together to produce a tasty taco. We tried adding guacamole later on and while it certainly didn’t make it worse flavor-wise, we don’t think it made it taste better either.
We got this recipe from EatingWell.
We weren’t paid in any form to promote EatingWell.
12 oz. extra-firm tofu, drained and cut into ¾-in. cubes
3 Tbsp. cornstarch, divided
2 Tbsp. canola oil
1 cup unsalted vegetable stock, divided
3 Tbsp. reduced-sodium soy sauce
1 Tbsp. sherry vinegar
1 ½ tsp. hoisin sauce (you could use store-bought but you can find the recipe for the one we used here)
3 cups cauliflower florets
2 cups thinly diagonally sliced celery
6 garlic cloves, thinly sliced
1 ½ Tbsp. unsalted ketchup
½ tsp. crushed red pepper
½ cup thinly sliced green onions
Orange-Scallion Brown Rice
2 (8.8-oz.) packages brown rice (such as Uncle Ben’s) (we did use Uncle Ben’s)
1 Tbsp. toasted sesame oil
½ cup chopped green onions
1 tsp. grated orange rind
¼ tsp. kosher salt
¼ tsp. black pepper (we used freshly ground black pepper)
Start by making the orange-scallion brown rice. Cook the brown rice based off the microwave directions that you’ll find on the packages. Take a large skillet out and pour the toasted sesame oil in, setting the heat to medium-high. Once the oil’s hot, add in the chopped green onions, cooking them for 2 minutes, stirring constantly. Mix in the orange rind, kosher salt and black pepper, continuing to stir for 1 minute. Now add in the rice, mixing everything together. Continue to stir for another 3 minutes or until heated through. Take the skillet off the heat and leave it off to the side until the Szechuan tofu with cauliflower is done cooking.
Using paper towels, pat the tofu until dry (we pressed our tofu to get the water drained). Take a large bowl and add 7 teaspoons of the cornstarch to it. Place the dry tofu in the cornstarch, tossing to coat. Pour the canola oil into a large nonstick skillet, setting the heat to medium-high. Once the oil’s hot, add the tofu to the skillet, cooking it for 6 minutes or until the tofu looks golden and crispy, stirring the tofu around occasionally during that time. Using a slotted spoon (we just used a spatula), take the tofu out of the skillet and place it on a plate for the time being.
Take a mixing bowl with at least a 2-cup capacity out and mix the remaining cornstarch together with ¼ cup of vegetable stock together in it, stirring until smooth. Now mix in the remaining stock as well as the soy sauce, vinegar and hoisin.
Toss the cauliflower into the skillet, cooking for 3 minutes or until it looks lightly browned, stirring it around now and then. Add in the celery and garlic*, stirring constantly for 2 minutes. Add in the ketchup and pepper now, cooking for an additional minute, stirring to coat. Pour the stock mixture into the skillet, bringing it to a boil. Cook for 2 minutes or until the liquid looks like it’s thickened a little. Add the tofu back into the skillet, tossing to coat. Top with green onions and it’s ready to serve with the rice.
*We didn’t add the garlic in until the celery had already been cooking for a minute.
The flavor of the tofu with cauliflower works well with the orange-scallion brown rice, they compliment each other. This was a flavorful dish but it wasn’t spicy to us so we sprinkled more crushed red pepper onto our own individual portions. The tofu actually had texture and crunch on the outer part of it after it was initially cooked but once it got mixed in with the sauce, the crispiness went away. When we fix this again, we’re not going to toss it back in at the end. We’ll just add it onto our individual servings.
We got this recipe from Cooking Light.
We weren’t paid in any form to promote Uncle Ben’s or Cooking Light.
8 oz. fresh or frozen medium shrimp in shells, peeled and deveined (we used frozen shrimp)
1 (1 ¾- to 2-lb.) head cauliflower, broken into florets (5 cups) (our cauliflower was in that weight range but we only got 3 cups)
1 tsp. toasted sesame oil
2 eggs, lightly beaten
1 Tbsp. olive oil (we used extra-virgin olive oil)
4 tsp. grated fresh ginger
4 cloves garlic, minced
2 cups coarsely chopped napa cabbage
1 cup coarsely shredded carrots
½ tsp. sea salt
½ tsp. crushed red pepper
1/3 cup sliced green onions
2 Tbsp. snipped fresh cilantro
If you’re using frozen shrimp like us then thaw the shrimp first by running it under cold water, patting it dry afterwards. Doing it in multiple batches, add some of the cauliflower into a food processor, pulsing until it’s broken into rice-size pieces.
Take an extra-large wok or skillet out (we used a skillet) and pour the sesame oil in, setting the heat to medium. Once the oil’s hot, add in the eggs, stirring them around gently until the eggs are cooked. Take the eggs out of the skillet and let them cool down a bit before cutting them into strips.
Using the same skillet you just cooked the eggs in, pour the olive oil in, turning the heat up to medium-high. Toss the ginger and garlic in, stirring constantly for 30 seconds. Add cabbage and carrots in next, stirring for 2 minutes or until the vegetables have started to soften (2 minutes worked for us). Add the cauliflower rice in, continuing to stir for another 4 minutes or until the cauliflower starts to soften (the rice was so small, it was hard to tell when it started to soften so we just cooked it for the 4 minutes). Now stir in the shrimp, salt, and crushed red pepper, stirring until the shrimp’s fully cooked. Toss in the egg strips and green onions, stirring just long enough for them to get heated.
Take the skillet off the heat and sprinkle the cilantro over the shrimp mixture, serving it with lime wedges on the side.
Serves 4 (1 ½ cups each)
This was the first time we’d ever made cauliflower rice so maybe it’s something we did but there’s just no mistaking this as actual rice, it was too soft. With all that being said though, the flavors of this dish were on point ! Adding some raw green onion slices to this gives it a nice crunch component that’d be missing from the dish otherwise. Squeezing some lime juice over your serving makes the dish that much tastier. There’s also some heat to this but it’s not so strong that it’s all you can taste.
This recipe came from a Better Homes & Gardens magazine.
We weren’t paid in any form to promote Better Homes & Gardens.
1 serrano pepper, seeded and minced (we used a jalapeño that was put in the serrano basket, we called it a fat serrano)
2 Tbsp. fresh minced ginger
1 Tbsp. red curry powder (we couldn’t find red curry powder in our town so we used Hot Madras Curry Powder)
1 tsp. ground coriander
1 tsp. kosher salt
¼ tsp. freshly ground black pepper
¼ tsp. ground red pepper
2 Tbsp. tomato paste
3 cups ½-inch cubed new potatoes
2 cups reduced-sodium chicken broth (we used vegetable broth)
2 cups cauliflower florets
2 Tbsp. cornstarch
2 Tbsp. cold water
2 cups buttermilk
1 (5-oz.) package fresh baby spinach
Hot cooked long-grain rice
Garnish: serrano pepper slices (we used more “fat serranos” and left the seeds in)
Take a large saucepan out and add the butter and oil to it, setting the heat to high. Once the butter’s melted and the oil’s hot, add in the shallots, minced serrano and ginger, stirring constantly for 2 minutes. Add in the following ingredients, stirring constantly for 1 minute afterwards: curry powder, ground coriander, ground cumin, salt, black pepper, and ground red pepper. Now add in the tomato paste, continuing to stir for 30 seconds. Add in the potatoes to the saucepan, stirring as you do so. Turn the heat down to medium and put a lid on the saucepan, letting it cook for 5 minutes, stirring now and then. Take the lid off and add in the broth and cauliflower, turning the heat back up to high and waiting for boiling to occur afterwards. Once boiling, partially put the lid back on the saucepan and turn the heat down to medium-low. Let the food simmer for 6 minutes or however long it takes for the potatoes to get tender*, turning the heat down to low afterwards.
While the potatoes are cooking, mix together the cornstarch and cold water until it’s a smooth mixture. Whisk the cornstarch mixture into the buttermilk. Once the potatoes are tender, slowly stir in the buttermilk mixture into the saucepan until combined. Stir now and then for 2 to 3 minutes or until a simmer occurs.
In batches, stir in the spinach until all of it has wilted (about 2 to 3 minutes). Take the saucepan off the heat and dish the curry out over the rice, garnishing with the serrano slices.
*Our potatoes didn’t feel fully cooked but since they felt like they were close to being tender and there was still going to be at least another 4-6 minutes cook time, we just moved onto the next step.
This is a filling dish that brings a certain sense of comfort especially on a cold day. It has a nice mouthfeel to it, the textures in the dish all work together. If you don’t like spicy food then you’ll like the curry as is but if you like some heat in your food then the garnish is what will bring the heat for you.