4 tb Ghee
1 ea 1" piece of ginger root
2 ea Green chilies, minced
1/2 ts Black mustard seeds
1 ts Cumin seeds
1 lg Caulflower into florets
1 tb
Braised Moroccan Cauliflower
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Trailer from my upcoming yummy and spicy braised cauliflower dish
#Braisedcauliflower
#cauliflower
#yummycauliflower
#easycauliflowerdish
#trends#easyrecipes#cauliflower# BRAISED CAULIFLOWER
BRAISED CAULIFLOWER
Ingredients
1 Cauliflower
2 onions
2 paprikas
2-3 tomatoes
Preparation:
Less than 1 desert spoon salt
First divide the cauliflower in little pieces
Put the cauliflowers in a deep bowl and let them wait in vinegar
water
Apple cider vinegar or grape vinegar
Meanwhile put some olive oil to a pan
Add the moon shape chopped onions and roast a little bit
Add the thinly and long chopped paprika’s to the onion and stir
Drain cauliflowers and add it to the pan
Finally add the grated tomatoes, mix it and let it cook
Add the salt to the cauliflower, stir it for 2-3 minutes and put it ons
a serving plate
Our braised cauliflower is ready to serve
Bon appetit!
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.
KOREAN GOCHUJANG CAULIFLOWER | Vegan, Vegetarian Recipe
These are crispy cauliflower coated in a slightly spicy and sweet glaze! I used gochujang and I love its mild spice and really rich, umami flavour. It gives so much depth to a lot of recipes and is a staple in Korean cuisine.
Full recipe on my blog here:
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Pantry staples:
All-purpose flour:
Sesame oil:
Coconut sugar:
Curry powder:
Diced tomatoes:
Dried shiitake mushrooms:
Hoisin sauce:
Nutritional yeast:
Peanut butter:
Rice stick noodles:
Corn starch:
Coconut cream:
Maple syrup:
Soy milk:
Sriracha:
Sweet chili sauce:
My kitchen essentials:
NutriBullet:
Non-stick pan:
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven):
Dumpling/Buns rolling pin:
Cast Iron Pan:
Tofu Press:
Wooden chopsticks:
Glass measuring cups:
Food processor:
Bamboo chopping boards:
Reusable silicon lids:
Equipment I use:
Camera I use to shoot videos:
Camera I use to take photos:
Tripod:
Backdrops:
Super handy reflectors:
#vegan #cauliflower #gochujang #korean
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!
Broiled chicken cacciatore with cauliflower mash
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***RECIPE, SERVES 4-5***
For the chicken
1.5 lb (.7 kg) boneless skinless chicken thighs, 5 or 6 thighs
2 lb (1 kg) tomatoes, cut in half
3 bell peppers, cut in half, seeds and stems removed
3 shallots (or 1 onion), cut in half and peeled
5-6 garlic cloves, crushed and peeled
capers
balsamic vinegar
olive oil
salt
pepper
fresh sage
fresh thyme
For the cauliflower
1 head cauliflower, roughly chopped into florets
5-6 garlic cloves, peeled and roughly chopped
2-4 tbsp butter
a little milk or buttermilk
grated parmesan or pecorino cheese
salt
pepper
For the chicken, start your oven's broiler (grill) heating to maximum. Put the chicken, tomatoes, peppers, shallots and garlic into a large roasting tray. Drizzle everything with olive oil, season with salt and pepper, toss to get everything coated, position all the vegetables cut-side down, and get everything spread evenly with minimal overlap. Tuck the garlic under the chicken to protect it from burning.
Put the tray under the broiler and check on it frequently. You want everything but the chicken and the garlic to burn. When the chicken is brown on the top side, flip it over. When the peppers feel just barely cooked, take them out. When the chicken is brown on both sides, add some capers and a splash of balsamic vinegar to the pan. If there isn't enough liquid in the pan to stew the chicken, put in some water, and/or cover the chicken pieces with tomatoes so that they'll get plenty of wet heat.
When the chicken feels soft (after maybe 45 minutes), take the pan out. Lift as many of the burnt skins as possible off of the tomatoes and shallots and discard — don't worry if you can't get them all off. Push the chicken to one side of the tray and everything else to the other. Use a wooden spoon to mash the tomatoes, garlic and shallots into a sauce, taking care to scrape and dissolve any fond in the pan. Gently coat the chicken pieces in the sauce, then turn the burner under that side of the pan on medium-low to simmer the chicken in the sauce for a few minutes.
Peel as much burnt skin as possible off the peppers and cut them into strips. Return them to the roasting tray to reheat. Taste the sauce and consider adding any additional salt or vinegar it needs. Tear in a few sage leaves and gently toss everything together. Garnish on the plate with fresh thyme leaves.
For the cauliflower, put the florets into a pot and cover them halfway up with water. Cover the pot and boil/steam until soft. Drain. Return the empty pot to the heat, melt in the butter and let it brown. Turn off the heat and stir in the garlic. Let it cook for a moment, then stir in the cauliflower. Mash it up or puree it (an emersion blender is easiest). Mix in a little milk until you like the texture (you might want very little or none at all). Stir in grated cheese, salt and pepper to taste.