Have you started to slowly lose your enthusiasm for kale smoothies, kale salads and kale chips? Apparently you are not the only one. It seems like the time to start experimenting with new vegetable side dishes has arrived. Finally.
Cauliflower is the New Kale
Now is the perfect time to learn a few cool new recipes featuring the super trendy “white food” that is adored by both nutritionists and chefs alike.
- Table of Contents -
Meat Market Restaurant in Palm Beach Offers Whole Roasted Cauliflower
Easy Weekday Vegetable Side Dishes with Cauliflower
Mashed Cauliflower with Carrots, Garlic & Thyme
Kitchen Favorites
Mashed Cauliflower with Carrots, Garlic & Thyme
- Yield: 4 1x
Ingredients
- 1 small head cauliflower (cut off florets and discard core)
- 4 carrots (cut into 3-inch pieces)
- 7 cloves garlic (peeled)
- 3 tablespoons fresh lemon juice
- 1 tablespoon plus 1 teaspoon extra virgin olive oil
- 1/4 cup plus 2 tablespoons pine nuts
- 1/4 cup plus 2 tablespoons water
- Unrefined sea salt (to taste)
- Fresh thyme (for garnish)
Instructions
- Put about 1-inch of water in the bottom of a pot. Add a steamer basket, cover and bring water to a boil. Once the water is boiling, place the cauliflower, carrots and garlic in the steamer basket—up to a double layer will steam well—cover, and steam for about 12 to 15 minutes, or until vegetables are fork-tender. Remove the steamer basket and set vegetables aside to cool.
- Add the steamed garlic cloves, lemon juice, olive oil, pine nuts, water and salt to a high-speed blender (I especially like Vitamix ) and process until smooth and creamy.
- Transfer the garlic-lemon-pine nut mixture from the blender container to a food processor. Add the steamed cauliflower and carrots; process until smooth and creamy. Season well with salt. Garnish with fresh thyme. Serve warm.
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Mashed Cauliflower with Beets, Coconut & Red Curry
Kitchen Favorites
Mashed Cauliflower with Beets, Coconut & Red Curry
- Yield: 4 1x
Ingredients
- 2 Large beet bulbs (stems removed)
- 1 head of cauliflower (cut into small chunks)
- 1 tablespoon organic extra virgin coconut oil (such as Barleans )
- 3 tablespoons coconut milk
- 2 tablespoons lime juice
- 1 to 2 teaspoons red curry paste (such as Thai Kitchen brand)
- Unrefined sea salt (to taste)
Instructions
- Preheat oven to 400 degrees. Wrap the beet bulbs in foil and place them directly on the oven rack. Roast the beets for about 50 minutes, or until fork tender.
- While the beets are roasting, put about 1-inch of water in the bottom of a pot. Add a steamer basket, cover and bring water to a boil. Once the water is boiling, place the cauliflower in the steamer basket—up to a double layer will steam well—cover, and steam for about 12 to 15 minutes, or until cauliflower is are fork-tender. Remove the steamer basket and set cauliflower aside to cool.
- Once the beets are roasted, remove them from the oven and set aside to cool. Slip the skins off the beets, coarsely chop and transfer to the bowl of a large food processor. Add the steamed cauliflower to the food processor.
- To the food processor with the roasted beets and steamed cauliflower, add the coconut oil, coconut milk, lime juice, red curry paste and salt to taste. Process until smooth and creamy. Serve warm.
Last Step! If you loved our recipe, leave us a review below. This helps future recipe makers and ensures continued high-quality recipes for years to come!
Kaneez
Tuesday 9th of December 2014
Hi,
Thanks for te great recipes I will definitely try them out. Regarding the cauliflower with beets recipe above, It mentions to steam the cauliflower in step 2, however it's mentioned again in step 5. Perhaps this was a mistake as it is a bit confusing??
Ivy Larson
Wednesday 10th of December 2014
oh Kaneez thank you SO much for letting me know! I will fix it right now ;) thank you again!