Cauliflowers!

Fair enough, I will flagellate myself with a knotted boot lace at dawn, why do I bother.

eddie1 wrote:Fair enough, I will flagellate myself with a knotted boot lace at dawn, why do I bother.  

LOL well I learned something today. Good old Tesco.com. I get a lot of my info from there. Still wondering why Diet Doc ignores legumes on his lists. I have them on my "ok but don't wolf them all at once" list.

Avocado Sevenfold wrote:

eddie1 wrote:Fair enough, I will flagellate myself with a knotted boot lace at dawn, why do I bother.  

LOL well I learned something today.  Good old Tesco.com. I get a lot of my info from there.  Still wondering why Diet Doc ignores legumes on his lists. I have them on my "ok but don't wolf them all at once" list.

I keep well away from them, not for any particular negative reason, I did not eat much in that area before going low carb high fat. If I could afford it I would live on fresh fish and vegetables, chuck in an occasional fillet steak and that's me sorted. I was never a fussy eater and would always go for the cheese board rather than the sweet trolley. Low carb has been a doddle for me.

Regards Eddie

Maybe the diet doc was influenced by the Paleo diet tenets - legumes are generally not recommended due to their lectin content. But the latter day Paleo-lites like Chris Kresser aren't so condemnatory. I think for diabetics all you can do is go by your meter.

I haven't had legumes in a couple of years and can't say I miss them at all - but I'm not a vegetarian so finding good protein sources isn't a big issue for me.

Cauliflower Crust Pizza

 

Saw this recipe using Cauliflower as the pizza base and thought YES definitely one to share.

"The aim with a root vegetable crust is to make something crispy that can be eaten by hand, without it falling apart. Many recipes use lots of eggs, but this one opts for cauliflower and goat's cream cheese. It works well with a slightly different, less cheesy topping.

Makes 4 small pizzas or 1 large one

For the crusts
1 medium-size cauliflower, grated
100g goat's cream cheese
1 egg
Salt and black pepper

For the tomato sauce
Olive oil
1 onion, chopped
3-4 garlic cloves, minced
400g can of chopped tomatoes
A handful of fresh basil, chopped
A pinch of dried chilli flakes
Salt and black pepper

1 Preheat oven to 200C/400F/gas mark 6 and line a baking tray with baking parchment.

2 To make the crust, add the cauliflower to a pot of boiling water and boil for 5 minutes. Drain, then wrap in a tea towel and squeeze out any excess water.

3 In a bowl, mix the grated cauliflower with the cream cheese and egg, and season.

4 Divide the cauliflower mix into four portions and, using your hands, shape the crusts on the sheet. They should be about 1-1½cm thick. Bake for about 30-35 minutes, or until firm and golden.

5 While the crusts are baking, heat the oil in a frying pan. Add the onion and saute for a few minutes. Add the garlic and stir briefly, then add the rest of the ingredients. Simmer for about 20 minutes, stirring every few minutes.

6 When the crusts are done, add a spoonful of tomato sauce to each and spread evenly. Add your choice of toppings as desired, plus grated cheese.

7 Bake the pizzas for about 10 minutes at 220C/450F/gas mark 8, until the cheese is golden."

(Recipe idea from here www.atastylovestory.com)

Hope you enjoy this recipe

All the best Jan

Cauliflower Hash

Prep Time: 8 minutes
Cook Time: 12 minutes
Yield: 2 servings

Ingredients
◦2 tablespoons olive oil
◦3/4 lb (350 g) cauliflower, chopped into small pieces
◦1 medium onion, diced
◦1/4 teaspoon smoked paprika
◦1/4 teaspoon salt
◦1/8 teaspoon black pepper
◦3 tablespoons water
◦1 large clove garlic, minced
◦2 teaspoons lemon juice
◦2 teaspoons minced fresh parsley leaves (for garnish)
◦Fried eggs, for serving (optional)

Instructions
1.Heat the oil in a large skillet/pan over medium-high heat; add the cauliflower and onion in an even layer and let it cook without stirring until it takes on a little color on the bottom, about 2 to 3 minutes.
2.Give it a stir, then add the smoked paprika, salt, black pepper, and water. Cover the skillet/pan and cook until the cauliflower is fork-tender but not mushy, and has taken on a golden color, about 3 to 5 minutes.
3.Turn the heat down to low, add the garlic, and cook 2 minutes, stirring constantly.
4.Stir in the lemon juice and cook until evaporated, about 30 seconds.
5.Serve with the parsley sprinkled on top, and add a fried egg if you like.

Saw this great recipe at Gwen's 'The Sunny Coconut' Blog and thought it a great one to share. Quick, easy and tasty !

Gwen is also a member here but thought she wouldn't mind if I copied it ........ she runs a very busy blog  

The link to original recipe is here http://thesunnycoconut.com/

Hope you enjoy the recipe, you may cook something similar already.
Do please let us know if you try it out.

All the best Jan

good recipe to try . could put some cabbage leaves in it to .

Here is another tried and tested cauliflower recipe to add to the collection.  I used a mini doughnut pan (about 5cm diameter), swapped to Quorn pepperoni and baked for 18 minutes.




Pizza Bagels
Serves 6

Ingredients
2 eggs
1 cup Mozzarella
1 cup Cauliflower riced
25-30 slices pepperoni cut into quarters
1/2 tsp fennel seed
3/4-1 tsp Garlic powder (depending on preference)
1/2 tsp Crushed red pepper
1 large slice tomato diced

Instructions
Combine all your ingredients and mix well.
Spoon mixture into donut pan.
Bake at 400 degrees for 30 minutes.

http://uplateanyway.com/keto/pizza-bagels-low-carb-gluten-free/

Avocado Sevenfold wrote:Here is another tried and tested cauliflower recipe to add to the collection.  I used a mini doughnut pan (about 5cm diameter), swapped to Quorn pepperoni and baked for 18 minutes.




Pizza Bagels
Serves 6

Ingredients
2 eggs
1 cup Mozzarella
1 cup Cauliflower riced
25-30 slices pepperoni cut into quarters
1/2 tsp fennel seed
3/4-1 tsp Garlic powder (depending on preference)
1/2 tsp Crushed red pepper
1 large slice tomato diced

Instructions
Combine all your ingredients and mix well.
Spoon mixture into donut pan.
Bake at 400 degrees for 30 minutes.

http://uplateanyway.com/keto/pizza-bagels-low-carb-gluten-free/

Nice one!! They look dead good for buffet's etc

Paul wrote:

Avocado Sevenfold wrote:Here is another tried and tested cauliflower recipe to add to the collection.  I used a mini doughnut pan (about 5cm diameter), swapped to Quorn pepperoni and baked for 18 minutes.




Pizza Bagels
Serves 6

Ingredients
2 eggs
1 cup Mozzarella
1 cup Cauliflower riced
25-30 slices pepperoni cut into quarters
1/2 tsp fennel seed
3/4-1 tsp Garlic powder (depending on preference)
1/2 tsp Crushed red pepper
1 large slice tomato diced

Instructions
Combine all your ingredients and mix well.
Spoon mixture into donut pan.
Bake at 400 degrees for 30 minutes.

http://uplateanyway.com/keto/pizza-bagels-low-carb-gluten-free/

Nice one!! They look dead good for buffet's etc

I know! I think next time I might make them with a tomatoey dip to make them even more like pizza.

@Avocado Sevenfold

They look great - will it be ok if we put the picture and recipe idea up on the low carb blog tomorrow, will give the link as you've done ?

It's definitely a great menu to share.  

All the best Jan

Oh they look sooooo good!

Jan1 wrote:@Avocado Sevenfold

They look great - will it be ok if we put the picture and recipe idea up on the low carb blog tomorrow, will give the link as you've done ?

It's definitely a great menu to share.  

All the best Jan

Yes, please share it. Sorry it's not a better photo, but I was desperate to gobble them up!

Avocado Sevenfold wrote:

Jan1 wrote:@Avocado Sevenfold

They look great - will it be ok if we put the picture and recipe idea up on the low carb blog tomorrow, will give the link as you've done ?

It's definitely a great menu to share.  

All the best Jan

Yes, please share it.  Sorry it's not a better photo, but I was desperate to gobble them up!

That's great thanks - I would have gobbled them up too

All the best Jan

Have you been to Beijing recently? If you have, you may well have had this lovely dish, or something quite similar. But if like me you haven't, not to worry, you can try it at home. The slightly crispy, saucy, spicy cauliflower and pork are so good together - I hope you enjoy it.

Ingredients (Serves 4)

For the pork and marinade:
½ cup sliced lean pork
2 teaspoons shaoxing wine or dry sherry
½ teaspoon sesame oil
1 teaspoon soy sauce
1 teaspoon cornstarch

For the rest of the dish:

One medium head of cauliflower, cut into florets
oil
Salt and pepper
6 cloves garlic, coarsely chopped
6 dried red chilies, halved
6 slices ginger
2 scallions/spring onions cut into large pieces
1 teaspoon sesame oil
2 tablespoons shaoxing wine or dry sherry
1 tablespoon soy sauce
1 teaspoon dark soy sauce


Method

Preheat oven to 450 degrees. Combine the pork with the marinade ingredients in a small bowl and set aside. On a parchment-lined baking sheet, spread out the cauliflower in a single layer and drizzle with olive oil. Season with salt and pepper and roast until crisp and golden, about 20 minutes. Stir the cauliflower halfway through baking.

Heat 2 tablespoons of oil in your wok over medium heat. Add the garlic, chilies, and ginger, and cook for about 2 minutes, making sure they don’t burn. Turn up the heat to high, add the pork, and cook until browned.

Stir in the cauliflower (keep the heat on high), and cook for a minute. Add the scallion, sesame oil, wine, and the soy sauces. Season with additional salt if needed. Cover the lid and bring everything to a simmer. Uncover, give everything another stir, and serve.

Some will serve it over rice, but as most who read recipe's here are living the LCHF lifestyle perhaps a small serving of cauliflower rice or some fine green beans would be nice?

As always if you are a diabetic and not sure how certain foods may affect your blood sugar numbers test is best i.e. check/use your meter.

The original recipe idea and a step by step guide can be found here it's really useful. http://thewoksoflife.com/2014/05/easy-roasted-cauliflower-stir-fry/

All the best Jan.

Well why can't we enjoy a nice salad in the winter months - here is a good recipe idea, it's Warm Cauliflower and Radicchio.


Salads are available all year round, you only have to look in your local supermarket. They do not have to be enjoyed just in the more warmer summer months. How about a nice winter salad.

Salads are so tasty, so healthy, so why not give this recipe a try.

Warm Cauliflower and Radicchio Salad

Preparation time: 10 minutes
Cooking time: 30 minutes

Ingredients:
Serves 65
1 head of cauliflower
2 tbsp olive oil
1 tsp maple syrup
Salt and black pepper

For the dressing
1 tbsp white wine vinegar
1 shallot, finely chopped
3 tbsp olive oil
1 head radicchio, shredded
50g hazelnuts, toasted and crushed
A small bunch of watercress
Parmesan slivers

Method:

1 Set the oven to 170C/335F/gas mark 3½. Break the cauliflower head into small florets. Toss in olive oil and maple syrup. Season well. Roast for about 30 minutes until browned and tender. Allow to cool for 10 minutes.
2 Whisk the vinegar, shallot and oil together to make the dressing. In a large bowl toss the cauliflower florets, radicchio and hazelnuts in the dressing. Season well.
3 Transfer to a serving dish and gently fold through the watercress. Top with slivers of parmesan.

Original recipe and article here http://www.theguardian.com/lifeandstyle/2015/jan/16/winter-salad-ideas-what-to-cook-with-a-vegetable-box-henry-dimbleby-back-to-basics

All the best Jan

The fastest way to make "rice" cauliflower. This really is a great substitute for the high carb real rice. Well worth a try. If you haven't got a food processor you can use a cheese grater.

I was reminded of this recipe idea today.



Mashed potatoes aren’t the only game in town! I recently spied a recipe for cheesy mashed potato puffs and wondered if I could modify it for mashed cauliflower. Since cauliflower contains more liquid, I knew that I’d need to add something to give them a little more structure. Beaten egg whites did the trick. They do shrink some as they cool, but they make a delicious low carb side dish for any meal.

Ingredients:
1 medium head cauliflower, cut into florets

3 cloves garlic

1/3 cup sour cream

4 ounces cheddar, grated

1 tbsp dried parsley

3/4 tsp salt

1/4 tsp pepper

2 large eggs

2 egg whites

Preparation:
Preheat oven to 400F and grease a non-stick muffin tin well.

Set a steam basket into a large pot and fill the bottom with an inch or two of water. Add cauliflower and garlic to pot and set over medium heat. Steam 7 to 10 minutes, or until quite tender.

Drain well and transfer to a food processor (including garlic cloves).

Puree until smooth and transfer to a large bowl. Stir in sour cream, cheddar, parsley, salt and pepper. Stir in eggs until well-combined.

In a separate bowl, beat egg whites until quite stiff but not dry. Gently fold egg whites into cauliflower mixture until just combined.

Divide evenly between prepared muffin cups and bake 18 to 22 minutes, until puffed and set and golden brown.

Remove from oven and serve immediately.

Serves 12

Nutrition Info: Each cauliflower puff has 70 Calories; 5g Fat (67.7% calories from fat); 4g Protein; 1g Carbohydrate; trace Dietary Fiber; 48mg Cholesterol; 219mg Sodium.

Original Recipe Here

http://alldayidreamaboutfood.com/2014/03/cheesy-cauliflower-puffs-low-carb-and-gluten-free.html

Looks good to me  

All the best Jan

If you are looking for a great low carb alternative to the classic macaroni and cheese recipe then why not give this a try ...

"This low-carb, gluten-free recipe swaps out pasta for cauliflower florets. Combined with mascarpone cheese, asparagus and zesty lemon, it's a dreamy spring dish.

Ingredients:
Serves 6

1/2 pound asparagus, washed and trimmed
1 tablespoon olive oil
Salt and black pepper to taste
1 medium head-cauliflower, cut into florets
8 ounces mascarpone cheese
2 tablespoons lemon juice
2 tablespoons lemon zest
2 tablespoons heavy/double cream
1 tablespoon arrowroot starch, or cornstarch

Directions:

1.Heat oven to 400°F. Line baking sheet with parchment paper. Spread asparagus out in single layer; drizzle with olive oil and season with salt and pepper. Roast 10 minutes, until tender and bright green. Remove and cut each stalk into thirds. Reduce oven heat to 350°F.

2. Place cauliflower in large saucepan and add 1 inch water to bottom of pan. Bring to boil, then reduce heat and simmer until cauliflower can be pierced easily with fork but isn't mushy, about 5 to 10 minutes. Drain thoroughly using colander.

3. Return empty pan to low heat and add mascarpone, lemon juice and lemon zest, stirring until melted and smooth. Season with salt and pepper (about 1/2 teaspoon salt and 1/4 teaspoon pepper). In small bowl, combine cream and arrowroot or cornstarch, whisking to combine. Stir into mascarpone mixture and whisk over low heat until thickened, about 1 minute.

4. Add cauliflower and asparagus to pan and toss to combine. Spread mixture into medium casserole dish and bake 10 to 15 minutes, until bubbling and lightly browned. Let stand 5 minutes before serving."

Thanks to Carolyn for sharing a great recipe idea:

http://alldayidreamaboutfood.com/2015/04/low-carb-lemony-mascarpone-cauliflower-mac-n-cheese.html

All the best Jan

Not a great fan of cauliflower Jan but that sure does look tasty !

Try this for a delicious twist on a takeaway favourite.

Ingredients:
Serves Four
1 head of cauliflower (600g)
3 tbsp cashew nuts
1 tbsp toasted sesame oil
1 red pepper, sliced
100 g baby corn, halved lengthways
1 tsp five-spice
100 g petit pois, defrosted
3 spring onions, finely sliced
2 tbsp coriander, roughly chopped
1 tsp dark soy sauce

Method:
1. Chop the cauliflower into quarters, then in a food processor process the cauliflower until the consistency appears similar to rice and set aside.
2. In a small pan dry-fry the cashews for a minute until toasted and set aside.
3. In a wok, heat the sesame oil until hot, then fry the pepper and baby corn for a couple of minutes until softened and slightly charred. Then add the five-spice and fry for one more minute before adding the cauliflower. Cook for 5 minutes until just tender. Then add the petit pois and cashews, spring onions and soy sauce, toss together and serve.

This dish works out at 12.2g carbohydrate per serving

Recipe idea can be seen here https://www.homemadebyyou.co.uk/recipes/main-courses/cauliflower-fried-rice#

You may wish to serve this with a chicken or beef dish ... the choice is yours.

All the best Jan

Jan1 wrote:Cauliflower Crust Pizza

 

Saw this recipe using Cauliflower as the pizza base and thought YES definitely one to share.

"The aim with a root vegetable crust is to make something crispy that can be eaten by hand, without it falling apart. Many recipes use lots of eggs, but this one opts for cauliflower and goat's cream cheese. It works well with a slightly different, less cheesy topping.

Makes 4 small pizzas or 1 large one

For the crusts
1 medium-size cauliflower, grated
100g goat's cream cheese
1 egg
Salt and black pepper

For the tomato sauce
Olive oil
1 onion, chopped
3-4 garlic cloves, minced
400g can of chopped tomatoes
A handful of fresh basil, chopped
A pinch of dried chilli flakes
Salt and black pepper

1 Preheat oven to 200C/400F/gas mark 6 and line a baking tray with baking parchment.

2 To make the crust, add the cauliflower to a pot of boiling water and boil for 5 minutes. Drain, then wrap in a tea towel and squeeze out any excess water.

3 In a bowl, mix the grated cauliflower with the cream cheese and egg, and season.

4 Divide the cauliflower mix into four portions and, using your hands, shape the crusts on the sheet. They should be about 1-1½cm thick. Bake for about 30-35 minutes, or until firm and golden.

5 While the crusts are baking, heat the oil in a frying pan. Add the onion and saute for a few minutes. Add the garlic and stir briefly, then add the rest of the ingredients. Simmer for about 20 minutes, stirring every few minutes.

6 When the crusts are done, add a spoonful of tomato sauce to each and spread evenly. Add your choice of toppings as desired, plus grated cheese.

7 Bake the pizzas for about 10 minutes at 220C/450F/gas mark 8, until the cheese is golden."

(Recipe idea from here www.atastylovestory.com)

Hope you enjoy this recipe

All the best Jan

@Zand ... replying to your comment yesterday (it was on a different thread!) but yes a deal is a deal, and September may be just the month to try a cauliflower pizza crust base.

Of course the video here is good too https://lowcarbdiabetic.forumotion.co.uk/t1423-tin-noakes-cauliflower-pizza

All the best Jan

Thanks. I'll do this... I really will.....I reckon I can even manage to eat that amount of egg too! I'll let you know, but I won't be making one until at least the 2nd half of September and don't expect a photo!

zand wrote:Thanks.  I'll do this... I really will.....I reckon I can even manage to eat that amount of egg too! I'll let you know, but I won't be making one until at least the 2nd half of September and don't expect a photo!  

I'm not nagging you honest ! LOL !

That's cool ....

Hope your Saturday is going well.

Our grandson adores pizza and when his mum makes them (the low carb way) he loves putting his own toppings on, perhaps we'll have to get him a little chef's outfit ?

All the best Jan

lol I know you're not nagging but a 'gentle reminder' around the 24th September might be useful.