Cooking Challenge: Cauliflower
inskydiamonds
Posts: 2,519 Member
Welcome to the nineteenth round of the cooking challenge! This week's ingredient comes to us from aims99 who was the winner of the mushroom challenge.
This week's challenge is CAULIFLOWER
These are the rules for the challenge:
1. You don't need to have created the recipe from scratch, but you DO need to make it.
2. Voting will be put up for the challenge and the winner of the challenge will pick the next ingredient to be used.
3. Pictures are encouraged but not required. If you want to post a picture upload it on a website like photobucket.com or tinypic.com . If there's any questions about how to do that, don't be shy to ask me.
4. You do need to post the recipe you used so other people can try it too, if they so please.
5. If you used a recipe from another source give credit to the original creator!
6. Your recipe can be a breakfast, lunch, dinner, snack, or dessert! Anything!
Fill out the following form to play:
NAME OF RECIPE:
INGREDIENTS:
DIRECTIONS:
CALORIES PER SERVING:
HOW MANY IT SERVES:
OPINIONS ON HOW IT TASTED, ETC:
PICTURE (optional):
Voting for this challenge will begin next Saturday February 19th at 5PM Pacific Standard Time.
This week's challenge is CAULIFLOWER
These are the rules for the challenge:
1. You don't need to have created the recipe from scratch, but you DO need to make it.
2. Voting will be put up for the challenge and the winner of the challenge will pick the next ingredient to be used.
3. Pictures are encouraged but not required. If you want to post a picture upload it on a website like photobucket.com or tinypic.com . If there's any questions about how to do that, don't be shy to ask me.
4. You do need to post the recipe you used so other people can try it too, if they so please.
5. If you used a recipe from another source give credit to the original creator!
6. Your recipe can be a breakfast, lunch, dinner, snack, or dessert! Anything!
Fill out the following form to play:
NAME OF RECIPE:
INGREDIENTS:
DIRECTIONS:
CALORIES PER SERVING:
HOW MANY IT SERVES:
OPINIONS ON HOW IT TASTED, ETC:
PICTURE (optional):
Voting for this challenge will begin next Saturday February 19th at 5PM Pacific Standard Time.
0
Replies
-
How do I sign up? Been wanting to try a cauliflower recipe that I have had in my head.0
-
Quick Broiled Flank Steak with Quick Roasted Veggies
INGREDIENTS: 1 1/2 pound flank steak or the smallest one they'll sell you
1 lime, juiced
Coarse salt and cracked black pepper
1/2 bunch broccoli, peeled, cut into florets
1/2 head cauliflower, cut into florets
2 cobs shucked corn, cut into 2-inch slices
2 tablespoons olive oil
DIRECTIONS: Preheat oven broiler. Marinate flank steak in lime juice, salt and pepper. Do this right on the paper the steak comes wrapped in for easy clean up. Place on broiler pan and cook, turning once until medium rare, about 4 to 5 minutes per side. Remove to a cutting board to rest.
Preheat oven to 475 degrees F.
Toss broccoli and cauliflower with olive salt and pepper, pour onto a cookie sheet in a single layer. Roast, turning once, until tender and cooked through, about 10 to 12 minutes.
Slice flank steak into thin strips, serve 3 to 4 ounces per person with a side of the veggies.
CALORIES PER SERVING: 245
HOW MANY IT SERVES: 5
Quick and easy flavorful-resipe from cooking thins Kathleen Daelemans0 -
I love cauliflower. I usually do stir fry or sauteed with very little oil. Recently I found the secret of cooking great tasting cauliflower: don't over cook!
)
Here is how I usually make it:
- crushed garlic (1 or 2)
- chicken stock
- canola oil (1/2 tsb)
- sea salt
Heat up oil, put garlic a little bit before cauliflowers. Stir the cauliflowers for a minute, then pull some chicken stock in, then cover it. Stir the vegi a couple of times during the cooking. Don't cook too long, mushy cauliflower doesn't taste good at all.
I don't have cauliflowers but I'm sure planning to pick one up during the week and cook some. My kid likes it too.0 -
How do I sign up? Been wanting to try a cauliflower recipe that I have had in my head.
Just fill out that form!0 -
bump! I made cauli-crust pizza tonight, but I'll come up with something else for the challenge :bigsmile: Thanks!0
-
Bump. I'll enter my recipe later today.0
-
bump! I made cauli-crust pizza tonight, but I'll come up with something else for the challenge :bigsmile: Thanks!
Wait, what? I am intrigued.0 -
http://www.myfitnesspal.com/topics/show/130577-you-asked-for-it-cauli-crust-pizza-picsbump! I made cauli-crust pizza tonight, but I'll come up with something else for the challenge :bigsmile: Thanks!
Wait, what? I am intrigued.0 -
I've made this soup many times and I still love it as much as the first time.
Cauliflower/Cheese Soup
5 Servings
1 Tablespoon of margarine or butter (I use Smart Balance Light with Flax seed oil)
1 Small onion, chopped
1 TSP dried savory
6 cups of fresh cauliflower florets
1 1/2 cups of chicken broth (low sodium or even vegetable broth works too)
1/8 TSP ground white pepper
2 cups of nonfat milk
3 ounces of reduced fat processed cheddar cheee (lifetime or velveeta light) diced
3 TBS thinly sliced scallions and or 2 slices turkey bacon, cooked and crumbled.
1. Add themargarine in to a large pot and melt it over medium heat, then add the onions and savory; cover and cook until onions soften without letting them brown.
2. Add cauliflower, broth, and pepper, and bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes or until te cauliflower is tender.
3. Pour the soup mixure and about half of the milk into a blender and carefully blend at low speed with the lid slighty ajar to let the steam escape until the mixture is smooth. Return the mixture to the pot and add the remaining milk.
4. Place the blended soup over medium heat and cook, stirring frequently, until heated htrough. Stir in the cheese and cook for another minute or two to melt the cheese. Serve hot, topping each serving with a spinkling of scallions and or bacon.
Calories: 129 per serving
Carbs: 15 g
Cholesterol: 9 mg
Fat: 4 g
Saturated Fat: 1.8 g
Fiber: 3.5 g
Protein: 9.4 g
Sodium: 568 mg (can be lowered by using low sodium broth instead)
Calcium: 251 mg
It's soooooo good even my daughter will request it!
0 -
Recipe time! I've been meaning to try this recipe for ages... And I don't care for mushrooms so I figured that I could sub them for cauliflower and just switch it up. Turns out that the texture of cauliflower works really well with the texture of tofu. I know that tofu isn't for everyone, but these scrambles are really accessible, and I think that most people would enjoy it if they gave it a chance. The spices worked well, and I enjoyed the nutritional yeast. Would probably be SUPER delicious with a hard grated cheese instead though.. And yes, I admit, as I was eating I thought to myself "I bet this would taste awesome with some chicken" :blushing: Sigh... Can't help it! But overall a yummy dish so enjoy!
Tofu Scramble - Adapted
Source: http://www.theppk.com/2008/10/scrambled-tofu/
Serves 4
1- 350g package extra firm tofu (I used sunrise - 130 calories per serving)
1 Tbsp olive oil
1 medium onion, chopped
2 cups cauliflower, chopped into small florets
1 medium zucchini, chopped into 1/2 inch pieces
3 cloves garlic, minced
1/4 cup nutritional yeast
1 Tbsp lime juice
1 medium carrot, grated
Spice blend:
2 tsp cumin, ground
1 tsp paprika
1 tsp thyme, crushed
1/2 tsp turmeric
1/2 tsp kosher salt
Heat oil in skillet over medium-high. Saute onions 3 minutes, until softened. Add cauliflower, saute 5 minutes more. Add zucchini, saute 3 mins until all vegetables are tender crisp. Add garlic, saute until fragrant. Add spice blend and stir well, cooking an additional 30 seconds. Add 1/4 cup water and deglaze the pan, scraping the bottom to get all the garlic and spices.
Crumble in the tofu and fold gently into the vegetable and spice mixture. Let it cook for an additional 10-15 mins, adding water if necessary (makes a bit of a gravy in the pan this way - I added about 1/4 - 1/3 cup). Add lime juice and nutritional yeast and stir to combine. Turn off the heat, add grated carrot, and fold in loosely. Garnish with cilantro if desired (I was too lazy for this).
Serve with guac, salsa, potatoes, bacon, toast, or whatever else you usually have with breakfast! I had mine in the afternoon and served it with homemade pico de gallo. Would have been good with a corn tortilla too, but we were all out.
Per serving:
Calories 231
Fat 12**
Protein 20
Fiber 5
**You could lower the fat by using Pam instead of olive oil, or using a different brand of tofu (PC makes a low-fat I think) - Nearly all the fat comes from these two ingredients.
Hope you try it! It's got great flavours and like most "scrambles", it's super versatile. Add whatever veggies you like, toss together, cook and serve!
Meag
Edit: Ignore my finger in the top left corner of the pic - I never claimed to be a decent photographer! :laugh: Just an amateur cook!0 -
Mock Garlic Parmesan Mashed Potatoes
Ingredients
1 medium head cauliflower
1 tablespoon cream cheese, softened (low fat)
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter
Directions
Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
Garnish with chives, and serve hot with pats of butter.
I love to make these!! They are fabulous!!0 -
Mock Garlic Parmesan Mashed Potatoes
Ingredients
1 medium head cauliflower
1 tablespoon cream cheese, softened (low fat)
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter
Directions
Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
Garnish with chives, and serve hot with pats of butter.
I love to make these!! They are fabulous!!
That sounds AMAZING!!! Do you know how many calories are in one serving?0 -
Recipe time! I've been meaning to try this recipe for ages... And I don't care for mushrooms so I figured that I could sub them for cauliflower and just switch it up. Turns out that the texture of cauliflower works really well with the texture of tofu. I know that tofu isn't for everyone, but these scrambles are really accessible, and I think that most people would enjoy it if they gave it a chance. The spices worked well, and I enjoyed the nutritional yeast. Would probably be SUPER delicious with a hard grated cheese instead though.. And yes, I admit, as I was eating I thought to myself "I bet this would taste awesome with some chicken" :blushing: Sigh... Can't help it! But overall a yummy dish so enjoy!
Tofu Scramble - Adapted
Source: http://www.theppk.com/2008/10/scrambled-tofu/
Serves 4
1- 350g package extra firm tofu (I used sunrise - 130 calories per serving)
1 Tbsp olive oil
1 medium onion, chopped
2 cups cauliflower, chopped into small florets
1 medium zucchini, chopped into 1/2 inch pieces
3 cloves garlic, minced
1/4 cup nutritional yeast
1 Tbsp lime juice
1 medium carrot, grated
Spice blend:
2 tsp cumin, ground
1 tsp paprika
1 tsp thyme, crushed
1/2 tsp turmeric
1/2 tsp kosher salt
Heat oil in skillet over medium-high. Saute onions 3 minutes, until softened. Add cauliflower, saute 5 minutes more. Add zucchini, saute 3 mins until all vegetables are tender crisp. Add garlic, saute until fragrant. Add spice blend and stir well, cooking an additional 30 seconds. Add 1/4 cup water and deglaze the pan, scraping the bottom to get all the garlic and spices.
Crumble in the tofu and fold gently into the vegetable and spice mixture. Let it cook for an additional 10-15 mins, adding water if necessary (makes a bit of a gravy in the pan this way - I added about 1/4 - 1/3 cup). Add lime juice and nutritional yeast and stir to combine. Turn off the heat, add grated carrot, and fold in loosely. Garnish with cilantro if desired (I was too lazy for this).
Serve with guac, salsa, potatoes, bacon, toast, or whatever else you usually have with breakfast! I had mine in the afternoon and served it with homemade pico de gallo. Would have been good with a corn tortilla too, but we were all out.
Per serving:
Calories 231
Fat 12**
Protein 20
Fiber 5
**You could lower the fat by using Pam instead of olive oil, or using a different brand of tofu (PC makes a low-fat I think) - Nearly all the fat comes from these two ingredients.
Hope you try it! It's got great flavours and like most "scrambles", it's super versatile. Add whatever veggies you like, toss together, cook and serve!
Meag
Edit: Ignore my finger in the top left corner of the pic - I never claimed to be a decent photographer! :laugh: Just an amateur cook!
Yum, that looks super good! I'm going to make that and most likely add some mushrooms too!0 -
Bump0
-
I make Raw Food Sushi. Instead of rice in your Nori roll, you use chopped-up cauliflower (I put mine in my Cuisinart food processor). Add some sushi-grade raw fish if you want (my husband loves it, I don't), some avocado, a little cucumber, carrot strips, and ginger. You can dip them in Wasabi and such. My husband loves it way more than "regular" sushi, and asks me to make it all the time. I got this out of a raw food book, so I don't want to take credit.0
-
Ame - Cauliflower is a great sub for rice in general! Process it, toss it in the microwave in a covered dish for 2-4 mins, and tada! Riced cauliflower. You can mix in some broccoli too for colour, and whatever herbs/spices you fancy. Wonderful low-carb, low-GI alternative to white rice :bigsmile:0
-
Mock garlic mashed potatoes
Nutrition Facts
Serving Size 22 g about .77 ounces
Amount Per Serving
Calories 108
Calories from Fat 94
% Daily Value*
Total Fat 10.5g16%
Saturated Fat 6.6g33%
Cholesterol 29mg10%
Sodium 467mg19%
Total Carbohydrates 0.7g0%
Protein 3.0g
Vitamin A 7% • Vitamin C 0%
Calcium 8% • Iron 1%
Might seem a bit high but well worth it when you have the craving for mashed potatoes!!
Here is what the mashed potatoes would be!!
http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/3004/20 -
I almost missed this one. Be back later with a recipe. 0
-
bump!0
-
Mock garlic mashed potatoes
Nutrition Facts
Serving Size 22 g about .77 ounces
Amount Per Serving
Calories 108
Calories from Fat 94
% Daily Value*
Total Fat 10.5g16%
Saturated Fat 6.6g33%
Cholesterol 29mg10%
Sodium 467mg19%
Total Carbohydrates 0.7g0%
Protein 3.0g
Vitamin A 7% • Vitamin C 0%
Calcium 8% • Iron 1%
Might seem a bit high but well worth it when you have the craving for mashed potatoes!!
Here is what the mashed potatoes would be!!
http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/3004/2
Thanks! That is actually A LOT less calories than I thought it would be. I'm trying this, this weekend for sure!!0 -
NAME OF RECIPE: Roasted Cauliflower Pasta
INGREDIENTS:
2 tbsp Brummel&Brown
2 tbsp olive oil
1/2 red onion, cut into chunks
1 head of cauliflower, cut into florets
10 Spanish olives, sliced
1/2 tsp salt
1/2 tsp crushed red pepper flakes
5 cloves garlic, minced
12 oz elbow pasta
1 oz Parmesan cheese
DIRECTIONS:
1. In an oven place a cooking dish. Preheat oven to 450 with dish in the oven.
2. When the oven is preheated add the butter spread and the olive oil and mix around until melted. Add the cauliflower and onion and bake for 10 minutes.
3. Remove the baking dish and toss with olives, salt, red pepper flakes, and garlic. Bake for 7 more minutes.
4. Cook the pasta according to the package directions. Drain and save 1/2 cup of the pasta water.
5. Return the pasta to the pot and over medium-heat add the reserved pasta water and the vegetable mix. Cook for several more minutes, stirring to combine.
CALORIES PER SERVING: 476
HOW MANY IT SERVES: 4
OPINIONS ON HOW IT TASTED, ETC: It was kind of spicy and really good. My mom gave me this recipe and I hadn't tried it until tonight. I love cauliflower and I really enjoyed it in the pasta.
PICTURE (optional):
0 -
NAME OF RECIPE: Cauliflower Stuffing
INGREDIENTS:
1 large head of cauliflower
1/2 cup seasoned bread crumbs
2 tbs of grated parmesan cheese - reduced fat
1/8 tsp garlic powder
1/8 tsp sea salt
1/2 tsp paprika
1/2 tsp oregano
1 can of chicken broth
1/2 cup of non fat milk
DIRECTIONS:
Cut cauliflower into bite size chunks and saute in chicken broth. Drain. Mix all other ingredients in a small bowl. In a casserole dish mix drained cauliflower and ingredient mixture together until well blended. Bake at 375* for 15 - 18 mins until top is browned.
CALORIES PER SERVING:
Calories 88, Fat 1g, Fiber 4g, Protein 5g, Sodium 415, Sugar 4g
HOW MANY IT SERVES: 6
OPINIONS ON HOW IT TASTED, ETC:
PICTURE (optional):
Our family is a huge stuffing on fan!! They all loved this. Although I think I would have added some sage to it just for a kick of flavor. We all liked this though and will have it again.
0 -
Bump0
-
I make Raw Food Sushi. Instead of rice in your Nori roll, you use chopped-up cauliflower (I put mine in my Cuisinart food processor). Add some sushi-grade raw fish if you want (my husband loves it, I don't), some avocado, a little cucumber, carrot strips, and ginger. You can dip them in Wasabi and such. My husband loves it way more than "regular" sushi, and asks me to make it all the time. I got this out of a raw food book, so I don't want to take credit.
What a good idea to replace the rice with cauliflower!0 -
bump i just eat it cooked with a little american cheese these are great0
-
bump! I made cauli-crust pizza tonight, but I'll come up with something else for the challenge :bigsmile: Thanks!
Wheres that recipe???!!!0 -
I posted it earlier...
http://www.myfitnesspal.com/topics/show/130577-you-asked-for-it-cauli-crust-pizza-picsbump! I made cauli-crust pizza tonight, but I'll come up with something else for the challenge :bigsmile: Thanks!
Wait, what? I am intrigued.0 -
bumpity bump bump - for dinner tonight!0
-
Time to vote!
Voting ends Wednesday at 5PM PST.
http://www.scribbld.com/customview.cgi?user=whiskey&styleid=271460 -
I keep forgetting to announce the winners in time! Congratulations to Kwilliams75 for your mock mashed potaotes!0
This discussion has been closed.
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 394.8K Introduce Yourself
- 44K Getting Started
- 260.6K Health and Weight Loss
- 176.2K Food and Nutrition
- 47.5K Recipes
- 232.7K Fitness and Exercise
- 444 Sleep, Mindfulness and Overall Wellness
- 6.5K Goal: Maintaining Weight
- 8.6K Goal: Gaining Weight and Body Building
- 153.2K Motivation and Support
- 8.2K Challenges
- 1.3K Debate Club
- 96.4K Chit-Chat
- 2.5K Fun and Games
- 4.1K MyFitnessPal Information
- 16 News and Announcements
- 1.3K Feature Suggestions and Ideas
- 2.8K MyFitnessPal Tech Support Questions