Cauliflowers!

@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.

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

We could all remind you if you like. I could add it to the forum calendar!

lolol

Well now September is here perhaps some of us will start thinking about soups. There is nothing so welcoming as a bowl of warm tasting soup and this 'Creamy Cauliflower Soup' is just so easy. It's rich and tasty and an easy option after a busy day !

Ingredients:
Serves Two
3.5g carb per serving
2 cups Cauliflower flowerettes
50 g Butter
½ cup Cream
1 Garlic clove
2 tbsp Parmesan cheese (grated or sliced)
Salt and Pepper to taste

Instructions:
Boil cauliflower until soft.  Drain cauliflower (put the drained excess water aside) and place in a blender with butter, cream, Parmesan cheese, and garlic . Blend cauliflower etc until smooth. Add salt and pepper to taste. Thin the soup down with excess cauliflower water if you prefer a thinner soup.
This Creamy Cauliflower Soup can be stored and served for tomorrow's lunch. Note that the carb count is based on 2 serves. If you choose to thin your soup with the excess cauliflower water, the recipe could easily stretch to 3 or 4 servings.

Original recipe from here http://www.jmcphee.com/2015/08/20/low-carb-creamy-cauliflower-soup/

All the best Jan

That looks yummy enough to be my October new recipe.

"Cauliflower Cheese
The cauliflower is a wondrous thing indeed. Sadly, no soaring poetic eulogies to this low carb foot soldier were available at the time of going to press. Instead, let this recipe for cauliflower cheese raise your spirits but not your blood sugar. Honestly, I could happily eat just this for dinner.

Ingredients:

1 cauliflower, broken into bite sized florets
140ml double cream
125g mature cheddar cheese
1-2 tea spoons dijon mustard
1 large free range egg
salt & pepper

Steam the cauliflower (in a colander over a pan of boiling water) until a fork passes easily through the stems. Remove to a baking dish and discard the water.

Pour the cream, cheese (reserve some to sprinkle over the dish) and mustard into the pan over a medium heat and stir until the cheese is melted. Remove from the heat and whisk in the egg. Now pour the mixture over the cauliflower and sprinkle the remaining cheese over the top. Bake in a fan oven at 170 until the cauliflower is golden brown (30-35 minutes).
Now compose an ode to the cauliflower.

Fergus"

This article first appeared on the low carb diabetic blog in 2011, and has been tried, tested and loved by many.

All the best Jan

http://thelowcarbdiabetic.blogspot.co.uk/2011/05/cauliflower-cheese.html

Cauliflower, Pear and Blue Cheese Soup ... Perfect for Autumn Days.


"This creamy soup is a wonderful combination of flavours, and the salty-sweet walnuts sprinkled over at the end complement them perfectly," ...and so say all of us!

This soup is just perfect on a day when you may have enjoyed an Autumn walk, where the trees and countryside are looking magnificent, and a showcase of fantastic colour.


Time spent in the kitchen on your return will be so worth it as you sit and enjoy the taste of this lovely soup. It is 18.5 g carbs per serving, and I just have a bowl of soup ... no crusty bread with it ... but of course you may choose otherwise! The recipe does contain nuts so if you have an allergy - please be aware.

"Preparation time:15 minutes to 20 minutes
Cooking time:25 minutes

Serves: 4

Ingredients:
25g butter
6 shallots, diced
1 stick celery, finely chopped
2 Conference pears, peeled, cored and roughly chopped
1 cauliflower, broken into florets (about 500g)
1 litre vegetable stock
2 tbsp crème fraîche
100g British blue cheese, roughly chopped
3 tbsp chopped fresh flat-leaf parsley, plus extra for garnish

For the walnuts
½ tsp sea salt
1 tsp caster sugar
50g Walnuts, roughly chopped

Method:
1 Preheat the oven to 180°C, gas mark 4. For the walnuts, place the sea salt and sugar in a pestle and mortar and pound into a powder. Place the walnuts on a baking tray, sprinkle over the powdered salt and sugar and toss well until evenly coated. Roast for 5–7 minutes until golden then remove from the oven and set aside to cool.

2 For the soup, melt the butter in a large saucepan. Add the shallots and celery and cook for 5 minutes until starting to soften. Stir in the pears and cauliflower, toss together well then pour over the stock. Simmer for 15–20 minutes until the cauliflower is tender.

3 Stir in the crème fraîche, most of the blue cheese (reserve a little for garnish) and parsley. Simmer for 5 minutes then remove from the heat. Blend the mixture until smooth.

4 Ladle the soup into serving bowls and sprinkle with the walnuts, reserved blue cheese, extra parsley and a little ground black pepper. Delicious served with crusty bread ... optional.

COOK'S TIP:
To make ahead: prepare the walnuts up to a week in advance and
store in an airtight container. Prepare the soup to the end of step 3, leaving out the crème fraîche. Pour into a rigid, freezer-proof container and leave to cool completely. Freeze for up to one month. To serve, defrost.

Nutritional Info:
Typical values per serving:
Energy 1,587kj
382kcals
Fat 27.9g
Saturated Fat 12.7g
Carbohydrate 18.5g
Sugars 15g
Protein 14.1g
Salt 1.6g
Fibre .1g "

Original recipe idea from Waitrose and first posted here http://thelowcarbdiabetic.blogspot.co.uk/

Hope you agree ... it looks a great recipe.

All the best Jan

My big problem with cauliflowers is, whenever I think of buying one I look at the broccoli and think "I'll have that instead!"

Loaded with vitamin C, this cruciferous cousin to broccoli was once revered by a French king.

First prized by the court of King Louis XIV, cauliflower provides a royal health boost to everyone's diet. This versatile veggie is not only low in calories, it's also full of vitamins and minerals. One cup of raw cauliflower is high in the antioxidant vitamin C -- required for the growth and repair of tissues in all parts of your body, and necessary for the formation of the important protein collagen, used to make skin, scar tissue, tendons, ligaments, and blood vessels.

Cauliflower also offers a healthy dose of potassium, fiber, and folic acid and contains a sulfur compound called isothiocyanate that protects health and prevents disease. Not all cauliflower is white. You can find green and orange varieties of this cruciferous (named for the cross-shaped flowers) cousin of broccoli and Brussels sprouts. The difference is in the amount (or absence) of chlorophyll present during the vegetable's growth.

More Veggie Might:
All vegetables in the cruciferous family -- kale, cabbage, broccoli, and Brussels sprouts -- are packed with vitamin C and potassium.

Above details from here
http://www.webmd.com/diet/cauliflower-health-boost


Now to anyone living the LCHF lifestyle, 'we don't do potatoes' ! Instead we look for, and use, a lower carb alternative. So instead of mashed potato, we may use Swede (Rutabaga) or Cauliflower.

Now some may be a "little dubious about the idea of “Mock” mashed potatoes. I’ve seen the pictures around and although they look like the real deal, I could never really imagine it tasting like the real deal and the truth is that it doesn’t taste like real mashed potato BUT it is one very clever substitute.
For anyone trying to loose a few pounds or if you are following a low carb diet / lifestyle ( or Paleo) then this would make a brilliant addition to your meals."

As said above "Cauliflowers are so good for you, they are rich in vitamins and minerals, have anti inflammatory benefits and can help to fight cancer.

You can jazz this cauliflower mash up any way you like by adding some Parmesan cheese (or nutritional yeast), chilli flakes or fresh herbs and garlic. You can also substitute the butter for coconut oil or olive oil to make them dairy free too."

Here's how to make a good tasting Cauliflower Mash:
Ingredients:
Four Servings
700 - 800 grams Cauliflower Florets broken into equal size pieces
10 grams (Organic) unsalted butter
1 pinch Sea Salt
1-2 Tablespoons water, why not use the reserved liquid from the steamer

Instructions:
1. Place the cauliflower florets into an already boiling steamer and steam for 8 - 10 minutes until firm but tender enough for a fork to slide through.
2. Remove the cauliflower from the steamer and place into a large mixing bowl.
3. Add the butter and salt to the cauliflower and blitz with a hand blender until smooth.
4. Add 1-2 Tablespoons of the leftover water from the steamer and blitz again until light and fluffy.
... and now the important bit
5. Serve and enjoy.

Some words and original recipe idea from Charlie can be seen here

http://thekitchenshed.co.uk/clean-eating-cauliflower-mash/

Read more about swede here
http://thelowcarbdiabetic.blogspot.co.uk/2015/08/swede-popular-delicious-and-low-carb.html

All the best Jan

Cauliflower can sometimes be a little more expensive, but, we had this rather delicious dish at the weekend.
It is a favourite and highly recommended  

Jan1 wrote:

Just take a humble cauliflower and try this recipe idea

It may be a recipe idea you've already tried ...

"Cauliflower Cheese
The cauliflower is a wondrous thing indeed. Sadly, no soaring poetic eulogies to this low carb foot soldier were available at the time of going to press. Instead, let this recipe for cauliflower cheese raise your spirits but not your blood sugar. Honestly, I could happily eat just this for dinner.

Ingredients:

1 cauliflower, broken into bite sized florets
140ml double cream
125g mature cheddar cheese
1-2 tea spoons dijon mustard
1 large free range egg
salt & pepper

Steam the cauliflower (in a colander over a pan of boiling water) until a fork passes easily through the stems. Remove to a baking dish and discard the water.

Pour the cream, cheese (reserve some to sprinkle over the dish) and mustard into the pan over a medium heat and stir until the cheese is melted. Remove from the heat and whisk in the egg. Now pour the mixture over the cauliflower and sprinkle the remaining cheese over the top. Bake in a fan oven at 170 until the cauliflower is golden brown (30-35 minutes).
Now compose an ode to the cauliflower.

Fergus"

This article first appeared on the low carb diabetic blog in 2011, and has been tried, tested and loved by many.

All the best Jan

http://thelowcarbdiabetic.blogspot.co.uk/2011/05/cauliflower-cheese.html

... and Paul likes it too
See here
https://lowcarbdiabetic.forumotion.co.uk/t129-scrummy-low-carb-cauliflower-cheese

Quite right! That dish is a real winner in my eyes!