CAROL'S CAULIFLOWER BAKE (SCD)
I called this dish "I Can't Believe It's Not Potato!" Carol Frilegh - Canada Posted on SCDRecipe.com, a collection of recipes intended to help people with IBD/IBS, Crohn's, colitis, diverticulitis, SIBO, autism and/or ADHD. All recipes adhere to the Specific Carbohydrte Diet as described by Elaine Gottschall's book, Breaking the Vicious Cycle. source: www.scdrecipe.com/recipes/print/509/
Provided by susan 9
Categories Cauliflower
Time 55m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Saute onions and mushrooms in a skillet until onions are well browned, almost crisp.
- Place cauliflower, DCCC, eggs, seasonings, 1/3 of the melted butter and almond flour in bowl of food processor or mixer or use stick blender. Blend until creamy.
- Remove from stand, remove blade and fold in onions and mushrooms.
- Allow the remaining melted butter to get hot in a Pyrex pie plate.
- Pour in cauliflower mixture and bake 25 minutes or until bottom and sides are well browned.
- Cool a few minutes before serving.
- Serves: 2-3.
- I called this dish "I Can't Believe It's Not Potato!".
- Carol Frilegh.
- - Canada.
- Posted on SCDRecipe.com, a collection of recipes intended to help people with IBD/IBS, Crohn's, colitis, diverticulitis, SIBO, autism and/or ADHD. All recipes adhere to the Specific Carbohydrte Diet as described by Elaine Gottschall's book, Breaking the Vicious Cycle. source: www.scdrecipe.com/recipes/print/509/.
Nutrition Facts : Calories 313.6, Fat 25.9, SaturatedFat 15.5, Cholesterol 169.3, Sodium 228.8, Carbohydrate 9.9, Fiber 2.8, Sugar 4.9, Protein 12.6
CURRIED CAULIFLOWER AND CARROTS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Whisk together the curry powder, cumin, salt, pepper and olive oil in a medium bowl.
- Spread the cauliflower, carrots, and onion in a single layer on a large baking sheet-lined with tin foil. Drizzle with the dressing and toss so it is thoroughly coated.
- Roast the vegetables in the oven until tender and browned, about 40 minutes, stirring halfway through cooking. Remove to a serving bowl and sprinkle with parsley and a drizzle of olive oil on top. Serve hot or at room temperature.
ROASTED CARROT AND CAULIFLOWER CURRIED SOUP
This restaurant-quality soup is hearty and very tasty! I didn't have onions at home when I made this. Although the soup turned out really flavorful without them, I will probably add an onion or two next time I make it. Garnish with basil, wonton noodles, and sour cream.
Provided by jes5ika
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place carrots and cauliflower in a casserole dish; toss with olive oil, garlic, salt, and black pepper.
- Roast carrot mixture in the preheated oven for 20 minutes; stir and roast until vegetables are tender and slightly charred, another 25 minutes. Remove from oven and stir.
- Bring vegetable broth to a boil in a large pot. Stir in curry powder and add the roasted vegetables. Cover and boil soup until vegetables are soft, 8 to 10 minutes. Remove from heat.
- Blend the soup with a potato masher or an immersion blender until smooth. Return pot to burner on medium heat. Stir coconut milk and lime juice into soup; simmer until heated through, 5 to 10 minutes.
Nutrition Facts : Calories 143.3 calories, Carbohydrate 13.4 g, Fat 9.8 g, Fiber 4.3 g, Protein 3 g, SaturatedFat 7.3 g, Sodium 679.9 mg, Sugar 5.6 g
GRILLED CAULIFLOWER, CARROT AND BASIL FOIL PACKS
White cauliflower, orange carrots, red onion and black olives bring lots of pretty color-and flavor-to the table!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat coals or gas grill for direct heat. Cut 18x18-inch piece of heavy-duty aluminum foil. Spray with cooking spray. Place cauliflowerets, carrots and onion on center of foil. Drizzle with oil; sprinkle with garlic pepper and salt. Stir gently to mix.
- Fold foil over vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
- Cover and grill packet 4 to 6 inches from medium heat 13 to 18 minutes or until vegetables are tender. Place packet on serving platter. Cut large X across top of packet; unfold foil. Gently stir in olives and basil.
Nutrition Facts : Calories 120, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 4 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 4 g, TransFat 0 g
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ROASTED CAULIFLOWER AND CARROTS - FORK IN THE ROAD
From forkintheroad.co
4.8/5 (21)Total Time 30 minsCategory Salads + Side DishesCalories 137 per serving
- Prep vegetables: Wash carrots and cauliflower and remove stems. Separate cauliflower florets into bite-size pieces and cut carrots diagonally into pieces that are similar in size to the cauliflower (for easier eating).
- Roast vegetables: Arrange the vegetables on a baking sheet and drizzle with olive oil, tossing to completely cover with oil and sprinkle with sliced garlic, salt, pepper, and herbs. Place sheet pan in the oven and roast for 20-30 minutes, stirring every 10 minutes to roast on all sides.
- Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or as a salad topping.
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5/5 (493)Total Time 30 minsCategory Side DishCalories 100 per serving
- Slice the head of cauliflower into 1/2" thick steaks, breaking up wedges into even, bite-sized pieces.
- Add the cauliflower to the center of the baking sheet. Drizzle with the oil and melted butter and toss to combine.
- In a small bowl, combine garlic powder, salt, paprika, and pepper for the seasoning. Sprinkle onto caulliflower and toss to evenly coat.
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