Tag Archives | cauliflower

MCLV Mange: Crackling Cauliflower

One of my favorite things to cook with – And eat – Is cauliflower. I munch on it raw dipped in hummus and throw it into salads, I love it spicy and savory in traditional Indian dishes, and I love “ricing” it for things like pizza and bread sticks.

This crackling cauliflower recipe is an adaptation of Eating Bird Food‘s version – It’s quick to prepare, takes under 30 minutes to cook, and is delicious. The recipe is also vegan, gluten-free, and Paleo-friendly so it’s a good dish to share with friends or family who have allergies or dietary restrictions.

Note: This dish can come out spicy. Personally, I love it with a little kick, but if you’d like to tone it down try reducing or excluding the Chili flakes/powder

San-Francisco-Food-Blogger-Crackling-Cauliflower-Vegan-Gluten-Free-Paleo

{Photography by Jessica Michelle Photo}

Ingredients:

  • 1 Head of Cauliflower {Or pre-chopped bag} – Broken up into smaller florets
  • ½ Red Onion – Diced
  • ¼ Cup Oil {I prefer coconut oil for dishes cooked at higher temperatures}
  • ½ Tablespoon Curry Powder
  • ½ Tablespoon Garam Masala
  • ½ Teaspoon Chili Flakes or ¼ Teaspoon Chili Powder
  • 1 Teaspoon Salt
  • 2 Cloves Garlic – Minced
  • 1 Tablespoon Grated Ginger
  • 1 Cup Frozen Peas

Directions:

  1. Preheat oven at 400°
  2. Thaw frozen peas
  3. Combine oil & spices – Toss with cauliflower florets
  4. Pour mixture into a baking dish
  5. Roast for 20 minutes – Stir at 10 minutes
  6. After 20 minutes add peas and cook for an additional 5-10 minutes

Extra special bonus of this recipe. It’s great warm or hot. When I made this last time I meant for the leftovers to last the week but I ate the rest of it straight out of the fridge. The same day…

Stay tuned for the next MCLV Mange installment and check out the previous posts from this series to see what you’ve missed so far:

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Cauliflower Recipes

I don’t know about you, but I go through phases in the kitchen. Ingredients or recipes or specific foods that I’ll eat non-stop until I’m utterly sick of them. {I also do that with new songs now that I think about it…}

Right now the food currently on repeat in my kitchen is – You guessed it – Cauliflower! In the last few months I’ve tried everything from cauliflower mashed potatoes and cheese sauce to raw cauliflower rice and salad beasts.

Cauliflower-Pizza

Here are some of my favorite cauliflower recipes:

Cauliflower-Couscous

I’ve tried all of these and have loved each and every one. I have a handful of other delicious looking cauliflower-based recipes printed out and waiting in my kitchen though so be sure to follow me on Instagram so you can see my cooking attempts!

What’s YOUR favorite food right now?

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MCLV Mange: Indian Feast

I’m a huge fan of Indian food – it’s my all time favorite takeout indulgence – so I was thrilled when I saw Vegan Sparkles’s Vegan MoFo Tandoori Cauliflower & Cucumber Raita Wraps.

I couldn’t wait to give this one a try!

I adore cauliflower so I was excited that it was the base of this recipe and quickly picked one up at the Farmers Market, but as far as the other ingredients I mostly just used what I had on hand.

Luckily for me there’s a fabulous vendor at the Ferry Building Farmers Market on Saturdays – They carry great spices, sauces, marinades, naan, curries, tapanades, and anything else you might need to put together your own Indian feast. I picked up some tandoori marinade and smothered the fresh, organic cauliflower head in the fragrant sauce.

After marinating it for an hour in the fridge I threw the cauliflower into the oven – It smelled AMAZING while it was baking. Side note: You end up COVERED in orange – red sauce!

I served the tandoori cauliflower with curried veggies – A frozen bag of eight vegetable blend from Trader Joe’s that was in the back of the freezer combined with fresh kale. It was a healthy, delicious, hearty meal that really filled me up.

Stay tuned for the next MCLV Mange installment and check out the previous posts from this series to see what you’ve missed so far:

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