Did you know that CAULIFLOWER is a cruciferous veggie and belongs to the same family as KALE and BROCCOLI??
This delicious veggie gets left behind too often because its lack of bright bold colors. It is loaded with nutrients that help maintain a healthy lifestyle, and it’s so tasty on its own raw or steamed. I love snack on it anytime. Lately to feed my curry fix I have been making these two recipes a lot!! Give them a try. Let me know how you like your Cauliflower in the comments below!
Cilantro Lime Cauliflower “Rice”
Ingredients:
1 Tsbp Coconut oil (sub for water if you please)
1 Onion, chopped
2 Cloves of garlic, minced
1 Head of cauliflower, rinsed
1/2 Lime
1/4 C Chopped cilantro
1 Tsp Curry powder
Salt and pepper to taste
Directions:
Cut cauliflower into small enough pieces to fit in your food processor. Use food processor to finely chop the cauliflower into small pieces about the same size as rice or you can grate the cauliflower using a cheese grater. Warm the oil in a large skillet, add onions and cook until clear, 3-5 minutes then add garlic and cook for another 2 minutes. Stir in chopped cauliflower and the juice from the lime. Cook for about 5 minutes stir frequently. Finally, add cilantro, curry powder, and salt and pepper to taste. Mix well and enjoy. Tastes great served warm or cold.
Curry Lime Roasted Cilantro
Preheat oven 450 degrees
Ingredients:
1 head of cauliflower
1/2 bunch of cilantro
1/2 lime
1 TBSP curry powder (more or less to taste)
2-3 TBSP olive oil
Sea salt and pepper to taste
Directions:
Cut cauliflower head crosswise, into 1 inch thick slices. Place them flat on to a rimmed baking dish. Drizzle with olive oil. Sprinkle curry powder, sea salt, and pepper to taste. Place in oven and bake for about 15minutes, until golden brown. Then flip them carefully and continuing baking for another 10-12minutes. Top finished cauliflower with fresh lime juice and chopped cilantro leaves. Serve warm.
Source: WFM 1-10