Maria .Recipes Keto Enthusiast, Indian Food Lover
Posts Tagged “cauliflower”

Cauliflower never disappoints me! I saw this recipe [here]( It is very easy to make and very tasty. I added some protein powder to make it a full meal, but you can skip it and serve it as a side dish if you prefer.
  • 1/2 big cauliflower (600g)
  • 3 tbsp olive oil
  • Salt, pepper
  • Optional: garlic powder, chili, paprika
  • 1 cup (110g) shredded cheddar or edam
  • 1/2 avocado
  • 1/2 scoop protein powder, flavorless, such as whey or pea protein powder
  • 1 tbsp lemon juice
  • Jalapenos in vinegar (about 20 g)
  • 35 g onion
  • 100 g fresh tomato
  • Fresh coriander
* **Process** 1. Heat up the oven to 220C. 2. Chop the cauliflower into “steaks” about 1.5 cm thick each. I prefer to discard the edges as they break apart easily, so I keep them for cauli-rice. 3. Put the cauliflower in a baking tray with salt, oil, pepper and spices to taste. Mix well, arrange in a single layer. 4. Bake the cauliflower for 30-40 minutes until it is golden. 5. Meanwhile, prepare the guacamole (mix the avocado, protein, lemon, 15 g onion, cilantro, salt and pepper) and the salsa (chop and mix the tomato, the rest of the onion, salt, pepper and some coriander). 6. Once the cauliflower is golden, take out of the oven, cover with cheese and bake further 2 minutes so it melts. 7. Take out of the oven, pour the salsa, guacamole and some jalapenos on top, and eat while it is still hot. * **Nutritional information**, for 1/3 of the recipe * 433 kCal * **9.6 g net carbs**, 7 g fiber, 16.6 g total carbs * 19.4 g protein * 34 g fat

A good way of sneaking some vegetables inside of the pizza... It's very hard to tell the crust is made of cauliflower! And it's a great way of having a low-carb, high-fiber dinner. Don't be skeptical and give it a try. It is delicious!
  • 1 big cauliflower or 5 cups (600g) of cauliflower rice
  • 2 eggs
  • 1/4-1/2 tsp salt
  • 1 tsp oregano
  • 3/4 cup grated parmesan (70g)
* **Process** 1. Put the cauliflower rice in two batches in the microwave for 5 minutes. Afterwards, put all the cooked cauliflower into a clean teatowel, fold it and squeeze as much water as you can. If your arms are starting to hurt, you are doing it right. You should spend 5 or 10 minutes doing this, so the final result has good consistency. 2. Once squeezed properly, mix all the ingredients and preheat your oven to 180C 3. Poner la masa sobre un papel de horno en una bandeja de horno y darle forma con las manos. - _The thickness depends on your taste, but it should be even. For pizza I make it 0.3 cm thick, but you can also make tortillas making it very thin, and later on use them for wraps._ 4. Bake until golden. It is a good idea to put it on the lower part of the oven for the last couple of minutes so that the base doesn't end up soggy. 5. Take out of the oven, put the toppings you like, bake it for a couple more minutes so the cheese melts, and... _voilà!_ * **Nutritional information**, for half a pizza (recipe makes two pizzas) - 137 kCal - **5.2 g net carbs**, 3 g fiber, 8.2 g total carbs - 11.9 g protein - 7 g fat

Another great way to use the cauliflower "rice": make chinese fried rice! It was a huge hit with my guests :)
  • 1/2 cup processed cauliflower or 3 cups (360g) of cauliflower rice
  • 180g g shrimp (I buy frozen raw shrimp and thaw)
  • 40 g boiled green peas (mine were canned)
  • 1/2 carrot, cubed (30g)
  • 3 eggs
  • 3 tbsp coconut oil (or 2 of coconut oil and 1 of sesame oil)
  • 2-3 tbsp soy sauce
  • 1/2 tsp ginger paste
  • 1/2 tsp garlic paste (1-2 cloves)
  • Salt, black pepper
  • 3 tbsp (20g) Spring onion to garnish
* **Process** 1. In a pan with a tablespoon of oil, add the garlic and ginger. After cooking for a minute, add the carrots with a bit of salt and pepper. 2. Cook on medium heat for about 5 minutes until the carrot is slightly soft. Turn up the heat and add the shrimp. 3. Cook the shrimp for a couple of minutes and then add the green peas. Cook for one minute. 4. Add the processed cauliflower, soy sauce, stir very well and cook for a couple of minutes until the cauliflower is soft. 5. Make a small space in the pan and crack the eggs on it; cook them mixing constantly, then incorporating them onto the rice. Check salt and pepper. 6. Garnish with spring onion. * **Nutritional information** - For half the recipe - 403 kCal - **10.2 g net carbs**, 4.2 g fiber, 12.5 g total carbs - 26.3 g protein - 28.8 g fat - For half the recipe, without carrots and peas - 327 kCal - **7.4 g net carbs**, 3.9 g fiber, 11.3 g total carbs - 26.1 g protein - 28.8 g fat

Very tasty. With the chorizo flavor, noone will tell it has cauliflower as a base!
  • Half a cauliflower (300g), prepared like you can see here
  • One clove of garlic (or to taste)
  • 60 g of spicy spanish style chorizo, diced
  • 1 tbsp olive oil
  • Salt, black pepper
  • * **Process** 1. In a pan, put the garlic and the chorizo over medium high heat.. 2. Once the garlic has browned on the chorizo's fat, add the cauliflower with salt to taste and pepper. 3. Coook about 3-4 minutes until the cauliflower is no longer raw. 4. Serve. * **Nutritional information**, for half of the recipe - 246 kCal - 6.4 g net carbs**, 3.8 g fiber, 10.2 g total carbs - 10.8 g protein - 19 g fat

This can be used to substitute couscous or rice as a sidedish, as well as in some recipes. I usually either make it in the microwave with some salt, or stir fry it with a bit of oil. I will post some of the things I like to make, but would love to hear your ideas!
  • 1 cauliflower, fresh, cut into florets, clean and dry
* **Process** - If using a **foodprocessor**: rinse the cauliflower florets and, once dry, introduce in the processor (2-3 batches per cauliflower) and process until you get a rice or couscous consistency, abouy 30-60 seconds. - If using a **mixer**: rinse the cauliflower and introduce in batches in the standing mixer with some water and mix; once acquired the desired texture, drain. - If using a **grater**: rince the cauliflower properly and grate patiently. * **Nutritional info**, for 150 g (1,5 cups) - 37.5 kCal - **4.5 g net carbs**, 3 g fiber, 7.5 g total carbs - 2.9 g protein - 0.4 g fat