How To make Spicy Cauliflower with Braised Tomatoes

Easy Braised Cauliflower Recipe - Tasty Veggies # 1

Turn any veggies into deliciousness using this simple cooking tip, braising. This recipe uses cauliflower but you can apply this cooking hack to any other veggies such as green beans, broccoli, asparagus, and more :-)

Calorie and macro information:
(assume you use a small head of cauliflower and beef stock)
total: 80 calories, 16g carb, 0g fat, 8g protein

Ingredients:
chopped cauliflower
1 cup stock (paleo: natural meat based; vegan/vegetarian: vegetable stock)
seasonings ( salt, pepper, onion powder, garlic powder, red pepper flakes, anything else you desire)

Equipment:
Frying pan, stove, timer

1. Turn the stove to medium high to high setting, pour the stock into the frying pan, and let it start to boil. (takes about a few minutes)
2. Once the stock is about to boil, pour the cauliflower into the pan and spread it evenly across the pan. Cover the pan with a lid and let it boil at medium high heat for 5 min. (set the timer for 5 min)
3. After 5 min, open the lid and turn the stove down to medium setting. Let the liquid boil off. (takes about 10 min, you can set the timer for 10 min)
4. Once the liquid is boiled off, turn off the stove and season the cauliflower with your favorite spices ( salt, pepper, garlic powder, onion powder, pepper flakes, etc. )
5. Transfer the cauliflower to a plate or bowl and enjoy your delicious and healthy cauliflower

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Paleo Diet Recipes - Whole Cauliflower Braised in Tomato Sauce Recipe

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Paleo Diet Recipes - Whole Cauliflower Braised in Tomato Sauce Recipe
INGREDIENTS
1 - head cauliflower, large outside leaves removed
1 - 25-ounce jar paleo-friendly roasted garlic tomato sauce
1/4 cup - chopped parsley stalks
1 tsp - chili powder
1/2 tsp - smoked paprika
1 tbsp - onion powder
4 - anchovy filets, drained and chopped
Freshly ground pepper
1 - handful pitted kalamata olives
1 tbsp - red wine vinegar
1 tbsp - olive oil
Chopped flat-leaf parsley to garnish

INSTRUCTIONS
1. Place whole head of cauliflower in a large pot.
2. It should fit well with a gap left on all sides.
3. Pour in tomato sauce, add parsley stalks, chili powder, smoked paprika, onion powder, and freshly ground pepper.
4. Simmer over medium heat.
5. Stir in anchovies, olives, and red-wine vinegar.
6. Bring to a low boil.
7. Gently press whole head of cauliflower down into the sauce.
8. Sauce should come halfway up the sides of the cauliflower when press.
9. Drizzle with olive oil and cover.
10. Let cook over low heat for 45 minutes.
11. Garnish with chopped parsley before serving.

Tomato Braised Cauliflower with Chicken

COOKING WITH CANINES! Tomato Braised Cauliflower with Chicken.
The first video in my new video series. If you love Top Chef and dogs, your gonna love this!
I have in the past not been a fan of cooking but as a part of my healthy lifestyle I am learning to love cooking healthy dinners.
Here is the recipe as I found it on-line. I would highly recommend using an air fryer rather than an oven if you have one! And if you don't have one - go get one! My rating of this recipe can be found below along with the nutritional information.
Ingredients:
• 3 scallions, trimmed and cut into 1- inch pieces
• 4 garlic cloves, sliced thin
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon dried oregano
• 1 ½ cups diced canned tomatoes
• 4 ½ cups cauliflower florets
• ½ teaspoon each: salt & pepper, divided
• 1 cup fresh basil, gently torn
• 1 ½ lbs boneless, skinless chicken breasts
• 1 ½ tablespoons olive oil
Directions:
1. In a sauce pan, combine scallions, garlic, crushed red pepper, oregano, tomatoes, and add about a ¼ cup of water. Bring everything to a boil, season with ¼ teaspoon of salt and pepper, and cover the pot with a lid. Gently simmer (while singing it a lullaby) for about 10 minutes, occasionally stirring, until cauliflower is tender. Season with remaining ¼ teaspoon salt and pepper.
2. Meanwhile, toss the chicken breast with olive oil and roast in oven at 450 degree F for about 20 minutes to an internal temperature of 1650F or 12-18 minutes at 380 degree F in the air fryer. Make sure it is has an internal temperature of 165 degree F before you eat it so that you don’t lose weight due to salmonella poisoning. Allow chicken to rest for 10 minutes (because it is going to be tired after everything you’ve done to it).
3. Slice chicken and serve on a bed of tomato braised cauliflower.
Yield: 4 servings
Complete Lean and Green Meal: 1 leaner, 3 green, 1 healthy fat and 2 condiments
Per Serving: 290 calories | 38 g protein | 13 g carbohydrate | 10 g fat
SHONNIE and the Canine's review of the recipe:
If you like chicken and cauliflower you will probably like this. I would say you could probably get a bit more creative than the recipe with the seasoning you add to the cauliflower while braising it. If you like things to be a bit spicy, the crushed red pepper adds a nice kick. I inhaled it...so it must not have been too bad.
Side note: I say in the video that the chicken I had there would serve as my Lean protein for the day...which is not what I meant. A little more than half of the chicken breast was the right amount and I saved the rest for a different meal on a different day.
I just love this program that helped me shed over 30 lbs and keep it off!
Until next time - happy healthy living to you all!

Chinese Style Recipe|Tomato and Cauliflower Recipe|Delicious and Easy|Chinese Food Recipe|jhen frago

Chinese Style Recipe |Tomato and Cauliflower Recipe | Delicious and Easy |Chinese Food Recipe

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Today's video ! Healthy,delicious and easy to prepare tomato and cauliflower.

Here's ingredients
▪Cauliflower
▪Tomato
▪Ginger
▪garlic
▪salt and sugar to taste
▪cooking oil
#chinesefoods #chineserecipe #tomatoandcauliflower #chinesestyle #hongkongstyle #chinesefoods #cauliflowerrecipe #tomato #jhenfrago #ofwinhongkong

Braised Cauliflower with Garlic and Tomatoes

???? RECIPE



2 1/2 tablespoons olive oil
1 medium head cauliflower, cored, cut into 1-inch florets
1 can (14.5-ounce size) diced tomatoes
3 cloves garlic, minced
2 teaspoons minced fresh basil leaves or 1 teaspoon dried
1 teaspoon salt
1/4 teaspoon hot red pepper flakes
¼ teaspoon Old Bay seasoning (optional)

1. Heat 2 tablespoons of the oil in a large skillet over a medium-high flame until almost smoking.

2. Add the cauliflower and cook, stirring occasionally, until the florets begin to brown, about 6 to 7 minutes.

3. Clear a space in the center of the pan and add the garlic, pepper flakes and remaining oil.

4. Mash and stir the garlic mixture in the center of the pan until it becomes fragrant, about 1 minute.

5. Stir the garlic mixture into the cauliflower and cook an additional minute.

6. Add tomatoes, cover and cook until cauliflower is tender, but still offers some resistance, about 7-10 minutes.

7. Add basil and season with salt to taste. Serve immediately.

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