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Cauliflower Is The New Black


We all love cauliflower, well most of us, and we often make the same thing with it, over and over again. Here’s 7 recipes that include by beloved cauliflower!

Cauliflower, a member of the cruciferous vegetables family, is wonderful source of natural antioxidants, essential vitamins, carotenoids, fiber, soluble sugars, minerals and phenolic compounds.


1. NTG BLUEBERRY PIE SMOOTHIE

Serves 1

Ingredients: 

  • 1 scoop vanilla protein (20g)

  • 1/3- 1/2 cup frozen blueberries

  • 2 tsp nut butter

  • 2-3 tsp chia seeds

  • 1 cup cauliflower florets, steamed

  • 2 cups unsweetened nut milk

  • 1 tsp cinnamon

  • Splash of pure vanilla extract (optional)

  • 2 tablespoons of unsweetened coconut yogurt (optional)

  • Shredded coconut (topping)

Directions: Add all ingredients and blend


NTG BLUEBERRY PIE SMOOTHIE


2. NTG CURRIED COCONUT QUINOA, GREENS & ROASTED CAULIFLOWER

Serves 2-3 Roasted Cauliflower:

  • 1 organic head cauliflower, chopped 

  • 2 tablespoons melted coconut oil 

  • ¼ teaspoon curry pepper 

  • Sea salt & pepper 

Curried Coconut Quinoa & Greens 

  • 2 teaspoons melted coconut oil 

  • 1 medium yellow onion, chopped 

  • 1/2 teaspoon turmeric 

  • 2 tablespoons curry powder 

  • 1 can full fat coconut milk 

  • 1/2 cup bone broth  or veggie

  • 1 cup quinoa, rinsed and cooked

  • 4 cups baby arugula or, spinach

Directions:

  • Roast for cauliflower at 375F for 25, turning halfway, until the cauliflower is tender and golden crisp.

  • Cook the quinoa.In a large pan, warm coconut oil over medium heat.

  • Add the onion and cook until it is turning translucent, stirring frequently, about 5 minutes.

  • Add the spices and combine well and continue cooking for 2-3 minutes.

  • Then add the coconut milk, cooked quinoa and cauliflower.

  • Turn heat to low and cook for 5-8 minutes minutes, then remove the pot from heat and mix in spinach. Season with salt and pepper and enjoy.

  • Add organic or ground turkey for more protein.

NTG CURRIED COCONUT QUINOA & GREENS

3. NTG DILL MASHED CAULIFLOWER Serves 2-3

Ingredients:

  • 1 large head

  • 4 cloves garlic, peeled

  • 1/3 cup unsweetened almond milk

  • 1 1/2 tablespoon olive oil or ghee

  • 2 tablespoons sliced chives or scallion greens

  • 1 teaspoon garlic or 1 clove garlic, chopped

  • 1 teaspoon dried dill or bunch of chopped dill

  • ¼ teaspoon salt

  • ¼ teaspoon freshly ground pepper

Directions:

  • Bring 1 inch of water to a boil in a Dutch oven fitted with a steamer basket.

  • Add cauliflower and garlic, cover and steam until very tender, 10 to 14 minutes. 

  • Transfer the cauliflower and garlic to a food processor. Add all ingredients expects chives; puree until smooth.

  • Stir in chives (or scallion greens)

  • Top with pepper


NTG DILL MASHED CAULIFLOWER

4. NTG TURMERIC COCONUT MILLET WITH ROASTED CAULIFLOWER Serves 2

Ingredients:

Roasted Cauliflower:

  • 1 head cauliflower, chopped

  • 2 tablespoons melted coconut oil or olive oil

  • Sea salt & pepper

  • Coat and roast the cauliflower at 375 F for 35-40 min

Turmeric Coconut Millet

  • 1 cup millet, rinsed well in a fine mesh colander

  • 3 cups water or broth ( for cooking millet)

  • 2 teaspoons melted coconut oil

  • 1 medium yellow onion, chopped

  • 1 can of full fat coconut milk

  • 1 teaspoon ground ginger

  • 1 teaspoon ground turmeric

  • 1 teaspoon cinnamon

  • 1/3 cup chopped cashews and almonds (lightly toasted on the stove)

  • 1 cup of chopped spinach (optional)

Directions:

  • Cook the millet

  • In a large pot, warm the coconut oil over medium heat. Add the onion and cook until translucent about 5 minutes.

  • Add the ginger, turmeric, and cinnamon.

  • Mix in 1/2 coconut milk and bring heat to a simmer

  • Mix in cooked millet and remaining coconut milk; combine ingredients well

  • Add the spinach, cover and let simmer for 5-10 minutes

  • Divide the quinoa into bowls and top with roasted cauliflower. Garnish with toasted nuts.

NTG TURMERIC COCONUT MILLET WITH ROASTED CAULIFLOWER

5. NTG ROASTED CAULIFLOWER STEAK Serves 2

Ingredients:

  • 1 head cauliflower

  • 2 tbsp extra virgin olive oil

  • 1 cup Brussel sprouts

  • 1/2 cup cherry tomatoes, sliced

  • 1/3 cup parsley leaves, chopped

  • 1/4 cup almonds, chopped

Tahini Sauce

  • 1/2 cup tahini

  • 2 tbsp olive oil

  • 1/2 lemon, juiced

  • 2-3 cloves garlic, minced

  • 3/4 cup water

  • Sea salt to taste

Directions:

  • Preheat oven to 350°F.

  • Wash vegetables. De-stem cauliflower.

  • Add cauliflower, Brussel sprouts to baking sheet and coat with 1 tbsp olive oil. Bake for 30 minutes or until cauliflower is golden.

  • While veggies cooks, prepare the tahini sauce. Add the tahini, olive oil, lemon juice, garlic, water and sea salt in a blender. Process until smooth and creamy. Feel free to add more water to achieve desired consistency.

  • Plate the cauliflower, Brussel sprouts and tomatoes. Drizzle the sauce over warm cauliflower, garnish with almonds and parsley.


NTG ROASTED CAULIFLOWER STEAK

6. NTG ROASTED CAULIFLOWER WITH PANCETTA & RED PEPPER Serves 2

Ingredients:

  • 1/3 cup diced organic pancetta

  • 1 head cauliflower, chopped

  • 1 small red pepper, finely chopped

  • 1 chili pepper, chopped

  • 2 garlic cloves, chopped

  • 3 tbsp. olive oil

  • 1 tbsp balsamic vinegar

  • Sea salt & pepper

  • 1 clove garlic, minced

Directions:

  • In a small skillet over medium-low heat 1 tablespoon of oil and sauté pancetta until evenly golden brown.

  • In a separate pan, add remaining oil, onions, pepper and garlic.

  • Sauté for a few minutes.

  • Add the cauliflower florets and cook for 15 minutes.

  • Stirring occasionally. When the cauliflower is just about finished, drizzle in balsamic vinegar.



NTG ROASTED CAULIFLOWER WITH PANCETTA & RED PEPPER

7. NTG BUFFALO CAULIFLOWER Serves 2

Ingredients

  • 1 large cauliflower - cut into small florets

  • 1/2 cup Frank's RedHot Sauce or sriracha

  • 3 tbsp olive oil

  • 1 tbsp fresh lemon juice

  • 1/2 tsp garlic powder

  • 1 tsp salt

  • 1 tsp paprika

  • 1 tsp onion power

Directions

  • Preheat oven to 375 degrees F.Line a large baking sheet with parchment paper. Set aside. Transfer cauliflower florets to a large mixing bowl.

  • In a small bowl whisk together the hot sauce, olive oil, lemon juice, and spices . Whisk well to combine. Pour the buffalo sauce over the cauliflower florets and toss well to coat.

  • Spread the cauliflower in a single layer over lined baking sheet and bake for 35-40 minutes or until cauliflower is tender

NTG BUFFALO CAULIFLOWER

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