Trendy Grilled Cauliflower

In Living Colour

Cauliflower Steak

What’s popular in Paris today is braised or grilled cauliflower. It started last summer (2018), when everyone was grilling ‘colourful’ cauliflower.  A cheerful and healthy choice. We are featuring purple cauliflower for the nutritional value.
Purple cauliflower has the same antioxidant: anthocyanin, which is also found in red cabbage and red wine. The trend towards gluten-free and dairy free helps support cauliflower. Food companies are capitalizing on the low-carb, gluten-free trend by using vegetables like cauliflower to replace flour, rice and other simple carbs. Mashed cauliflower (see recipe below) instead of mashed potatoes is a welcome change.

Slicing Cauliflower Steaks for the Grill

Spicy Herb Oil : Use this oil to baste your grilled cauliflower.
Add basil, parsley leaves, garlic, lemon zest, salt and oil to a food processor: emulsify.
Taste and adjust the seasoning if needed. It’s your basting oil, your taste buds. You never go wrong with fresh herbs. That’s the real secret.   Transfer the oil into a small jar or container. Make it hot (caliente) by adding  jalapeno and stir to combine. Baste the cauliflower with this oil mixture at the end of cooking.  Your Paleo  friends will applaud  your efforts.  Make enough grilled cauliflower to FREEZE and enjoy at a later date.

Colorful Grilled Cauliflower Trees -We Are Eating Healthy Today!

ADD FLAVOUR ‘when you kick it up a notch’: Click on -> Emeril Lagasse for his oil spice suggestions. Emeril  likes to add curry powder and/or cayenne pepper & garam masala to his basting oil  mixture instead of our  classic *basil, parsley and lemon mix*.  We are  all-embracing the healthy, exotic, eastern spices. Oven roasted instead of on the  grill works well for Emeril as he chooses flowerets for easy eating and coverage.  It’s all good, healthy and tasty!

Caliante (Hot) Basting Sauce  with ”Garam Masala’

BONUS recipe

CAULIFLOWER MASHED POTATOES
HEART SMART: This recipe  using ‘white’ cauliflower, cuts back on carbohydrates and starches in your diet  (part of the Paleo Diet Plan). . A healthy choice!  The big bonus is that some people can not tell the difference between your cauliflower mash and your traditional ‘starchy’ mashed potatoes  you have served for many years.

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Ingredients:

• 1 large head cauliflower
• 5 large cloves garlic, peeled
• ¼ – ½ cup light sour cream
• 1-2 Tablespoons unpasteurized butter
• Sea salt and black pepper to taste

DIRECTIONS

  1. Fill a four-quart stockpot with 1-2 inches of water and allow it to come to a boil.
  2. While water heats, wash and trim cauliflower and cut up the florets and stem.
  3. Place cauliflower and garlic into the pot, lightly salting. Boil 10 minutes, or until everything is tender. Drain out the water and transfer the garlic and cauliflower into a food processor (or high-speed blender).
  4. Add in butter, sour cream, salt, and pepper. Puree until smooth and serve hot

FREEZER TIME: 10-12 MONTHS. Cooked cauliflower can not sit longer than 2 hours before freezing or refrigerating for another 3-5 days. Properly stored, freezer cauliflower  will maintain best quality for 10 to 12 months. But will remain safe beyond that time. Just don’t let it sit around at room temperature. It is best to serve or store immediately.

FOOD TIP: If you have basting oil left over by accident or on purpose, then, use it for salads, baste chicken, fish or vegetables for added good flavour. Basting oil with herbs – lasts for 2-3 days in the refrigerator. Use it up! I know you will.


Cauliflower has several properties that may help with weight loss. First, it is low in calories with only 25 calories per cup, so you can eat a lot of it without gaining weight. … As a good source of fiber, cauliflower slows digestion and promotes feelings of fullness.

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Pizza with a Cauliflower Crust ~ Healthy Back to School Snack!

kids32 Your hungry kids need a snack when they come home from school.  Surprise them with gluten free CAULIFLOWER CRUSTED PIZZA!  I tested a few variations for a cauliflower pizza in my foody lab (kitchen).  In one version, I used ground almonds in the crust. It had a  grainy consistency. Perfect for a base as an appetizer or an hors d’oeuvres. Thumbs down for a kid’s pizza.  In another version, I combined eggs and cauliflower plus my magic flavorings. My friend’s kids eyebrows  went up on the first bite. Mikey likes it! A home run!

Here is the healthy,  yummy RECIPE
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pizza456INGREDIENTS
1 cauliflower medium head about 2 lbs.
3 cloves garlic
1/2 cup shredded part-skim milk mozzarella
1/3 cup grated Parmesan cheese
2 eggs, lightly beaten
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh oregano
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt

DIRECTIONS
1. Preheat oven to 375F
2. Wash and cut the cauliflower into florets and place in your food processor along with the garlic cloves. Pulse until fine, like rice.
3. Place cauliflower in a clean kitchen towel and squeeze out all liquid until very dry.
4. Place the cauliflower in a clean bowl and combine with mozzarella,  Parmesan cheese,  eggs, thyme, oregano, pepper and salt.
5. Place the cauliflower mix on a pizza pan (or baking sheet) lined with parchment and spread evenly with fingers or a rolling pin.
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6. Bake in the oven until the crust is crisp and the edges are golden, about 25-30 minutes.
7. Allow the cauliflower to cool slightly while you assemble the toppings.
8. Add your favourite sauce and toppings. I used my baked tomato sauce  as a topping.

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9. Bake until cheese is melted and bubbly; about 15-20 minutes longer.

pizza_hamI left the kitchen and came back to take a picture of a slice and the pizza was all gone!  The kids said the pizza monster was here .  I enlarged part of the whole pizza to show you the added ham -for all you Carnevours. This veggie+(ham) powered pizza needs to make its way into your kitchen. Kids learn about gluten and grains from school. They may look forward to a gluten-free pizza. Today’s food buzz is “cauliflower” crusted pizza. Even though it has been around for a few years, there are still some people that have never heard of it.   What’s neat is that it doesn’t taste like cauliflower.
HAT2FOOD TIP: Place a piece of parchment on top of the cauliflower mix and move a rolling pin over it. This will give you and even crust guided by the edges of the pizza pan. Make this crust in advance and refrigerate (up to 4 days). You can add the sauce and toppings later on.  Use Asiago cheese in place of the mozzarella. Toppings:  Add prosciutto,  crushed red pepper flakes and basil (my favourite). YUM!

How do you fit parchment into a circular pan?                                                                                          First measure the diameter of the pan. Fold the parchment several times like you did when making a snowflake cut out in school and then cut to half the diameter of the pan.  The parchment will now fit your  pizza or cake pan.

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