Cauliflower Tikki Masala

Meatless Monday is a thing in our house! This dish is inspired by Eating Well and it is da bomb! Perfect for a busy Monday! I used Madras sauce.

  •  1 tbsp coconut or canola oil
  • 4 c cauliflower florets
  • ¼ tsp salt
  • ¼ c water
  • 1 (15 ounce) can chickpeas, rinsed
  • 1½ c tikka masala sauce
  • 2 tbsp butter
  • Fresh cilantro for garnish

Heat oil in a large skillet over medium-high heat. Add cauliflower and salt; cook, stirring occasionally, until lightly browned, about 2 minutes. Add water; cover and cook until the cauliflower is tender, 3 to 5 minutes. Add chickpeas and sauce; cook, stirring occasionally, until hot, 1 to 2 minutes. Remove from heat and stir in butter. Serve topped with cilantro, if desired.

Serves 4 – 6

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Cauliflower Egg Bites

I tried something very similar from Trader Joe’s, they were amazing, and then I looked at the packaging and knew I could come up with something just as tasty and not be left with a bunch of plastic wrap and cardboard. These are super quick to whip up and freeze beautifully. Just pop them in the oven for 15 min at 350, and let sit for 1 minutes after.

  • 6 eggs
  • 1 head of cauliflower, chopped fine in the food processor
  • 1 c shredded cheese

Preheat oven to 400. Line a cupcake tin with cupcake wrappers. Spray with olive oil lightly.

Mix Cauliflower, shredded cheese and eggs into a mixing bowl and let it sit for a few minutes.

Scoop about 1/4 c of the mixture into each muffin tin, filling just below the top.

Bake at 400 degrees for 15 minutes. Edges with be golden brown.

Let sit for 5 minutes, pop out of muffin tin with a spoon. If freezing, let cool completely.

Makes 12.

Cauliflower Fettuccine Alfredo

This dish was from Eating Well and it is amazing!!

  • ½ c breadcrumbs, toasted
  • 1 tbsp chopped fresh parsley
  • ½ tsp grated lemon zest
  • 4 c cauliflower florets (1 small head)
  • 1 c raw cashews
  • 8 oz fettuccine
  • 4 c lightly packed thinly sliced kale
  • 3 tbsp lemon juice
  • 2 tbsp white miso
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • ¾ tsp salt

Bring a pot water to a boil.

Combine breadcrumbs, parsley and lemon zest in a small bowl. Set aside.

Add cauliflower and cashews to the boiling water; cook until the cauliflower is very tender, about 15 minutes. Using a slotted spoon, transfer cauliflower and cashews to a blender.

Add pasta to the boiling water and cook, stirring occasionally, for 10 minutes. Add kale and cook until the pasta is just tender, about 1 minute more. Drain; return the pasta and kale to the pot.

Add lemon juice, miso, garlic powder, onion powder, salt and 1 cup water to the blender; process until smooth. Add the sauce to the pasta and stir until well coated. Serve topped with the breadcrumb mixture.

Serves 4.

Cauliflower Soup

Simple and delish is how I describe this soup. I added a little truffle oil and green onions just cos I had them on hand.

  • 2 small heads of cauliflower, cut into florets
  • 1 onion, sliced thin
  • 4 cloves garlic
  • 1 qt veggie broth
  • 3 c water
  • Salt and pepper

Toppings

  • Truffle oil
  • Scallions, sliced
  • Parmesan cheese or vegan parm

Place all ingredients except toppings in a slow cooker. Cook for 6 hours. Blend with an immersion blender until smooth.

Serve with toppings.

Serves 4 – 6.

Cauliflower Gratin

This is such a yummy veggie dish – it takes about 45 min to bake, with a total time of about 1 hour – so it may not work for a crazy weeknight.

  • 1 head cauliflower, broken into florets
  • 28 oz can diced tomatoes
  • 2 cloves garlic, minced
  • 1/2 tsp thyme
  • 2 tbsp olive oil
  • 4 tbsp pine nuts
  • 16 Kalamata olives, halved & pitted
  • Salt and pepper
  • 3-4 tbsp nut milk
  • 6 oz feta
  • 1/4 c bread crumbs

Preheat oven to 375. Spray a casserole bowl with olive oil.

Steam cauliflower until just tender.

Toss tomatoes, garlic, olives, thyme, salt and 1 tbsp oil in a large bowl, toss with cauliflower and place in casserole.

Pulse milk and cheese in a food processor until blended but a little chunky. Spread over cauliflower.

Toss together bread crumbs, pine nuts and 1 tbsp of oil and spread over cauliflower and bake for 45 minutes.

Serves 4 – 6.

Crispy Buffalo Cauliflower Wrap

This is so good! Crunchy, crispy and oh so portable!

  • 2 c cauliflower, cut into bite size pieces
  • 1 c canned white beans, 1/4 liquid reserved
  • 1/2 c buffalo sauce
  • 1/2 c bread crumbs
  • 1/2 c cornmeal
  • 1/4 c hemp seeds
  • 1 tbsp dried parsley
  • 1 tbsp garlic powder
  • Olive oil spray
  • 4 tortilla
  • Shredded carrots
  • Sliced celery
  • Chopped romaine

Vegan Ranch:

  • 1 c almond or cashew milk
  • 1/4 c white vinegar
  • 5 tsp lemon juice
  • 1 1/2 c raw cashews
  • 1 1/4 tsp salt
  • 2 tsp dried parsley
  • 1 tsp garlic powder
  • 1 tsp onion salt
  • 1/4 tsp pepper
  • 1/4 tsp mustard powder

Combine in a high speed blender and purée till smooth. Chill.

Preheat oven to 450.

Put cauliflower, beans hot sauce and bean liquid in a bag or bowl and combine until well coated, set aside to absorb the mixture.

Place the cornmeal, bread crumbs, hemp seed, parlay and garlic powder in a food processor and pulse to blend and chop. Place in a plastic bag or large bowl.

Use a slotted spoon to remove cauliflower mixture and add to crispy coating, toss to combine.

Spread on parchment lined baking sheet, spray with olive oil and bake for 25, drizzle with more hot sauce and bake until golden and crispy about 10 minutes. Allow to cool 5 minutes.

Serve on tortillas, with ranch, lettuce, carrots and celery.

Serves 4.