GLUTEN-FREE CAULIFLOWER BREAD RECIPE BY TASTY
Here's what you need: nonstick cooking spray, cauliflower, large eggs, almond flour, grated parmesan cheese, garlic, baking powder, butter, salt, italian seasoning, white sesame seed, fresh parsley, fresh rosemary
Provided by Crystal Hatch
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (180°C). Grease a 9x5-inch (23x13-cm) loaf pan with nonstick spray.
- Cut the cauliflower into florets and add to a food processor. Pulse until the cauliflower reaches a "rice"-like consistency. You should have 3-4 cups. (900 g)
- Transfer the riced cauliflower to a large microwave-safe bowl and microwave for 4 minutes to steam the cauliflower and release its liquid. Let sit until cool enough to handle.
- Transfer the riced cauliflower to a bowl lined with cheesecloth or a tea towel. Tightly wrap the cauliflower and squeeze out all of the liquid, until it is dry and crumbles between your fingers. Set aside.
- Separate the yolks and whites of the eggs into two large bowls. Beat the whites with an electric hand mixer until stiff peaks form.
- Add about ¼ of the beaten whites to the bowl of yolks. Then, add the almond flour, Parmesan, if using, garlic, baking powder, butter, and salt. Gently mix with a rubber spatula until combined.
- Add the remaining egg whites, dried cauliflower, and Italian seasoning. Gently fold the ingredients together until just combined. Do not overmix, as this will break down the egg whites.
- Transfer the mixture to the prepared loaf pan and sprinkle the top with sesame seeds, parsley, and rosemary.
- Bake for 45-50 minutes, or until the bread is golden brown.
- Let cool, then slice and serve as desired.
- Nutrition Calories: 1844 Fat: 158 grams Carbs: 73 grams Fiber: 32 grams Sugars: 20 grams Protein: 60 grams
- Enjoy!
Nutrition Facts : Calories 269 calories, Carbohydrate 9 grams, Fat 21 grams, Fiber 4 grams, Protein 12 grams, Sugar 2 grams
CAULIFLOWER TOASTS
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Turn the cauliflower upside down on a cutting board. Cut off and discard most but not all of the stems, then cut the florets into small, 1/2-inch clusters. Place the florets on a sheet pan, toss them with the olive oil, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper, and spread them out in a single layer. Roast for 25 to 30 minutes, tossing two or three times, until the florets are tender and randomly browned. Set aside to cool for 10 minutes.
- Set the oven to broil and arrange a rack 6 inches below the heat.
- Transfer the florets to a large mixing bowl and add the mascarpone, stirring to coat the florets evenly. Stir in the Gruyere, prosciutto, nutmeg, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Toast the bread in a toaster until lightly browned, and place in a single layer on a sheet pan lined with foil. Mound the cauliflower mixture evenly on each toast and dust with paprika. Broil the toasts for 2 to 4 minutes, until browned and bubbling. (Watch them carefully!) Transfer to plates and sprinkle with Parmesan, the chives, and sea salt. Serve hot.
CAULIFLOWER TOTS RECIPE BY TASTY
Here's what you need: cauliflower, egg, bread crumbs, cheddar cheese, parmesan cheese, garlic, salt
Provided by Ochi Scobie
Categories Sides
Yield 4 servings
Number Of Ingredients 7
Steps:
- Fill a saucepan with water and bring to a boil. Aggressively season it with salt. Blanch the cauliflower in boiling water for about 5 minutes. Drain and finely chop the cooked cauliflower.
- In a mixing bowl, add cauliflower, egg, bread crumbs, cheddar cheese, parmesan cheese, garlic, and salt. Chill in the refrigerator for 15-20 minutes.
- Preheat your oven to 400°F (200°C).
- Spray a nonstick baking sheet with nonstick spray.
- Shape the mixture into tot shapes and spread them evenly on the sheet. Bake for 10 minutes at 400°F (200°C). Flip and then bake for an additional 10 minutes on the other side until golden brown.
- Enjoy!
Nutrition Facts : Calories 492 calories, Carbohydrate 41 grams, Fat 23 grams, Fiber 4 grams, Protein 29 grams, Sugar 5 grams
EASY CAULIFLOWER TATER TOTS RECIPE BY TASTY
Here's what you need: riced cauliflower, breadcrumb, parmesan cheese, white onion, egg, salt, pepper
Provided by Zoe Ferdman
Yield 15 servings
Number Of Ingredients 7
Steps:
- Cook the riced cauliflower until tender, about 3-5 minutes, then transfer the cooked cauliflower to a food processor and pulse until there are .no longer small chunks
- Transfer the pulsed cauliflower to a large bowl and add all of the ingredients and mix until well combined.
- Preheat the oven to 400°F. Shape the mixture into a shape of a tater tot and then place the tots on a prepared and greased baking sheet lined with aluminum foil.
- Bake the tots for 25 minutes.
- After 25 minutes, flip the tots and cook for an additional 15 minutes
- Serve and enjoy!
Nutrition Facts : Calories 30 calories, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, Sugar 0 grams
KUNG PAO CAULIFLOWER BITES RECIPE BY TASTY
Here's what you need: all-purpose flour, baking soda, soy milk, cauliflower, soy sauce, agave nectar, sesame oil, rice vinegar, garlic, ginger, cornstarch, fresh chive, sesame seed, rice
Provided by Chris Salicrup
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450ºF (230ºC). Line a baking sheet with parchment paper.
- In a large bowl, combine the flour, baking soda, and soy milk, and whisk until smooth.
- Add the cauliflower florets to the batter and toss until fully coated.
- Transfer the coated cauliflower to the baking sheet and bake for 10 minutes, or until the coating looks dry.
- Meanwhile, in a medium saucepan over high heat, combine the soy sauce, agave, sesame oil, rice vinegar, garlic, ginger, and cornstarch, and stir until the mixture comes to a boil. Turn off the heat and let sit for 10 minutes to thicken.
- Remove the cauliflower from the oven and transfer to a large bowl to cool for 5 minutes. Leave the oven on.
- Add the sauce to the bowl and toss the cauliflower until completely coated, then return to a parchment-lined baking sheet and bake for another 10 minutes.
- Top the cauliflower with chives and sesame seeds, and serve over rice, if desired.
- Enjoy!
Nutrition Facts : Calories 383 calories, Carbohydrate 73 grams, Fat 5 grams, Fiber 5 grams, Protein 10 grams, Sugar 34 grams
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