Rosemary Mashed Cauliflower

This recipe in Nom Nom!

Have you ever tried substituting mashed potatoes with cauliflower? The results are delicious. I think I first discovered this idea when I tried the South Beach diet once. However add some macadamia nut butter and rosemary to the dish, and this little recipe rocks!

I originally stumbled across this recipe in the Get Naked Fast cookbook by Diane Stabos. Which by the way, is a must buy if you’d like to move toward a vegan diet.

Rosemary Mashed Cauliflower

1 head Cauliflower, chopped
1/2 cup Macadamia Nut Butter
2 tbsps Olive Oil
1 teaspoon fresh Rosemary, chopped
1/2 teaspoon Garlic
1/2 teaspoon Salt
Rosemary for Garnish

Steam Cauliflower in hot water for 3-5 minutes. Blend in food processor until grainy — but don’t over process until it’s liquidy. Add into the food processor the macadamia butter, rosemary, olive oil and salt. Process until fluffy.

Advertisements

Roasted Cauliflower

Roasted Cauliflower

Here’s an easy recipe to use up any cauliflower that you may have sitting in the refrigerator.

This garlic, lemon juice and salt/pepper combination turns this sometime unpopular vegetable into a tasty side dish for the family.

Easy and quick to make. Even the children can help assemble the dish together.

Roasted Cauliflower

  • 5 to 6 cups cauliflower florets
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon sliced garlic
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Preheat the oven to 500 degrees F.

Place the cauliflower on a cookie sheet or large casserole dish.  Drizzle cauliflower with olive oil and sprinkle the garlic, lemon juice, salt and pepper over top. Place in the oven and cook for 15 minutes. Occasionally stir. Bake for 15 minutes.

Roasted Cauliflower Soup

Recently I’ve been addicted to Pinterest and am finding I don’t have enough time/meals/days to make all the wonderful things my friends are discovering for me.  However I pushed this recipe for Roasted Cauliflower Soup to the top of my list; mostly because cauliflowers are in season at the farmer’s market, and secondly my sister-in-law gave this a huge thumbs up.

I probably used too much cauliflower because my soup turned out like a stew. However the flavor was oh, so good!  My husband gave this recipe his personal stamp of approval, so I think this will make it onto the family cookbook.

I must give @hailskitchen over at the Tasty Kitchen kudos for this recipe.  I used yellow sharp cheddar instead of white — only because that’s what I had available.

Roasted Cauliflower Soup

  • 1 head Cauliflower, Roughly Chopped
  • 2 whole Shallots, Roughly Chopped
  • 3 cloves Garlic, Roughly Chopped
  • 1 Tablespoon Olive Oil
  • 4 cups Chicken Broth
  • 1-½ cup White Cheddar Cheese, Shredded
  • 1 Tablespoon Fresh Thyme, Chopped
  • 1 Tablespoon Coarse Salt

Preheat your oven to 400 degrees. On a cookie sheet, drizzle the cauliflower, shallots and garlic with the olive oil and season with coarse salt. Roast for about 40 minutes or until the cauliflower is fork-tender.

Carefully place the vegetables in a food processor or blender and roughly puree. Texture is good, large chunks are not so good. Place the vegetables in a pot along with the chicken broth. Bring to a boil. Reduce heat and simmer for about ten minutes. Add the cheese, thyme and a good dose of black pepper. Season to taste with salt. Serve with warm, crusty bread and enjoy!