ITALIAN GREEN BEAN AND CAULIFLOWER BARBECUE Sauteed Italian green beans and cauliflower with onion, sweet red roasted peppers and Kalamata olive tossed with a sweet sour smoky barbecue sauce! This dish as is needs no accompaniments, however if you want to extend the dish then serve over steamed rice. I could have veggies like theseContinueContinue reading “Italian Green Bean And Cauliflower Barbecue”
Category Archives: MY CAULIFLOWER
Black And White Stuffing
BLACK AND WHITE STUFFING A unique stuffing using oven-dried black Russian bread and rye bread cubes. Cauliflower, mushrooms, olives, pineapple with the traditional sauteed celery and onion creates a happy holiday culinary memory! Rosemary, coriander and smoke light up your taste buds. Serve with a beet and berry sauce and dry red wine to completeContinueContinue reading “Black And White Stuffing”
A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL – GOAT
A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL – GOAT Eggplant And Cauliflower Tomato Provençale! Serves The World In 14 cups An Irish guy at a pub Steve and I frequent said to me recently, “buy me a Jameson and I’ll tell you a story”. Steve said back to him before I had aContinueContinue reading “A Made By Anthony Bourdain Recipe For AFC INTERNATIONAL – GOAT”
CAULIFLOWER PUREE
CAULIFLOWER PUREE Fresh boiled cauliflower buds processed with margarine and extra virgin olive oil till ultra-smooth. Seasoned with garlic, dry mustard and fresh grind sea salt and black pepper. Served with tomato vinaigrette and fresh steamed peas. Garnished with fresh basil! Makes 4 cups 3-1/2 lbs. fresh cauliflower buds with a little bit of stemContinueContinue reading “CAULIFLOWER PUREE”
MATCH MEAT SAFFRON CHICKEN
MATCH MEAT SAFFRON CHICKEN Pan-fried Match Meat Chicken Nuggets seasoned with rosemary. Mixed with sautéed mini peppers and onion with cauliflower buds, roasted peppers and peas in a light, creamy saffron mustard sauce! Yes, you’re in heaven! Serves 6 1/2, 1 lb. pkg. Match Meats Ground Chicken Plant Protein, thawed – cut chicken block inContinueContinue reading “MATCH MEAT SAFFRON CHICKEN”
HOT AND SOUR CAULIFLOWER SOUP
HOT AND SOUR CAULIFLOWER SOUP A hot and sour cauliflower soup with spinach, baked potato and carrot ribbons floating with udon Japanese noodles and cilantro oil in a white miso, garlic, coriander and smoked paprika broth! The best hot and sour soup I’ve ever tasted! Makes 24 cups 20 c. water 12 firmly packed c.ContinueContinue reading “HOT AND SOUR CAULIFLOWER SOUP”
WILD NOODLE SOUP
WILD NOODLE SOUP A new approach to the noodle soup – the broth is in the solid ingredients. Plus meat, meat and more meat. Where’s the meat? In the blackeye peas and wild rice. Animal eaters won’t believe there’s no animal in this soup. Plant-eaters won’t believe there’s no fake meat in this soup! MakesContinueContinue reading “WILD NOODLE SOUP”
STEVE’S & SHARON’S ANIMAL-FREE LOBSTER – GOAT
STEVE’S & SHARON’S ANIMAL-FREE LOBSTER – GOAT First thing Steve said was , “I feel like I’m eating lobster”. And so did I. A true delight without the cruelty! Serves 2 – or more if served as a side dish (this was our late night supper) Preheat oven to 400 degrees 1 head cauliflower -ContinueContinue reading “STEVE’S & SHARON’S ANIMAL-FREE LOBSTER – GOAT”
ROASTED CAULIFLOWER SPINACH SALAD – GOAT
ROASTED CAULIFLOWER SPINACH SALAD – GOAT A whole cauliflower roasted with a sweet sour rosemary marinade. Cut into cauliflower steaks then set atop a salad of spinach, cabbage and sweet red pepper. Drizzled with a smoky cashew dressing, then topped with chopped Kalamata olive! Serves 6 Preheat oven to 450 degrees 1 fresh cauliflower headContinueContinue reading “ROASTED CAULIFLOWER SPINACH SALAD – GOAT”
BLACKENED CAULIFLOWER BUDS
BLACKENED CAULIFLOWER BUDS Steamed cauliflower buds coated with a dry batter mix, then pan-fried with garlic till blackened. Served with a sweet onion mustard sauce! Perfect for restaurant or home! Serves 2-4 as a first course (sit down to eat) appetizer Prep cauliflower: 1 head fresh cauliflower 1/4 c. dry batter mix (I used LorettaContinueContinue reading “BLACKENED CAULIFLOWER BUDS”
ROASTED CAULIFLOWER
ROASTED CAULIFLOWER A whole, fresh cauliflower head baked with extra virgin olive oil and salt till tender throughout and toasty on the top. Served with an additional drizzle of olive oil, then sprinkled with garlic, paprika and freshly ground black pepper. Served with fresh lime wedges! Serves 6 Preheat oven to 350 degrees 1 lg.ContinueContinue reading “ROASTED CAULIFLOWER”
CLEVELAND CAULIFLOWER SHRIMP COCKTAIL – GOAT
CLEVELAND CAULIFLOWER SHRIMP COCKTAIL – GOAT Flavors and textures of the sea without the sea. Nothing fishy here. Ever miss shrimp cocktail? This will do ya’ good!! Serves 6-8 Cauliflower: 1 lg. head fresh cauliflower; remove outer stalks/leaves, core, and break into 3-4 lg. segments 8 c. water 1 t. salt 2 bags Shrimp &ContinueContinue reading “CLEVELAND CAULIFLOWER SHRIMP COCKTAIL – GOAT”
MEXICAN SLOPPY JOE ROTINI
MEXICAN SLOPPY JOE ROTINI Whole wheat rotini pasta and cauliflower florets tossed with cashew crumbles and a Mexican Sloppy Joe sauce with kidney beans, fennel and rosemary! Makes 12-1/2 cups 1 c. cashew crumbles: Place 2 c. whole cashews in food processor and process till fine, then continue to process till crumbles begin to clumpContinueContinue reading “MEXICAN SLOPPY JOE ROTINI”
BROCCOLI/CAULIFLOWER PUFF PASTRY PIES
BROCCOLI/CAULIFLOWER PUFF PASTRY PIES Broccoli/Cauliflower Blend combined with sauteed celery and onion in a wasabi, garlic, ginger sauce thickened with soy sour cream. Served in puff pastry shells. Makes 4 servings Preheat oven to 400 degrees. 2 T. transfat-free margarine 1/2 c. diced celery–inner stalks 1 sm. yellow onion, peeled and diced, 3/8 inch squares, aboutContinueContinue reading “BROCCOLI/CAULIFLOWER PUFF PASTRY PIES”
SUMMER SQUASH SAUTE
SUMMER SQUASH SAUTE with sweet onion, broccoli and cauliflower buds, and sweet red roasted peppers. Flavored with white Balsamic vinegar and pure maple syrup. Seasoned with garlic, tarragon and basil! Makes 10 cups 2 T. extra virgin olive oil 2 lg. sweet onion; cut off ends, cut in half from end to end, peel andContinueContinue reading “SUMMER SQUASH SAUTE”
CHEF DAVIES-TIGHT™ 