Tag Archives: cauliflower

Cauliflower Sweet Potato Curry Vindaloo Recipe: Paleo & Whole30

Cauliflower Sweet Potato Curry Vindaloo Recipe: Paleo & Whole30 | stupideasypaleo.com

This Cauliflower Sweet Potato Curry Vindaloo recipe is super-satisfying and easy side dish that will compliment any protein.

Cauliflower Sweet Potato Curry Vindaloo Recipe: Paleo & Whole30 | stupideasypaleo.com

Recently, my pals at Pure Indian Foods sent me some of their new spices to try, and the bottle of Organic Vindaloo Curry Seasoning really stood out in my mind. I’ve also got a few plans for the Organic Tandoori Masala Seasoning coming up soon!

Cauliflower Sweet Potato Curry Vindaloo Recipe: Paleo & Whole30 | stupideasypaleo.com

I rummaged around the fridge—as one often does when trying to make dinner—and found a head of cauliflower, an onion and some leftover roasted sweet potato to put together. Diced tomatoes, chicken broth and full-fat coconut milk rounded out the pantry goods. (I always have those on hand so recipes like this can happen in a flash.)

Cauliflower Sweet Potato Curry Vindaloo Recipe: Paleo & Whole30 | stupideasypaleo.com

The result was tender cauliflower perfectly seasoned with the warm spices from the curry, a touch of sweet from the potato, a little acid from the tomatoes, and creaminess from the coconut.

Cauliflower Sweet Potato Curry Vindaloo Recipe: Paleo & Whole30 | stupideasypaleo.com

This dish feeds four as a side (or as a main for vegetarian friends if you use veggie stock instead of chicken), but if you toss in some cooked diced chicken or canned wild salmon, you’ve got a hearty and satisfying meal that takes one pot from start to finish.

5.0 from 3 reviews
Cauliflower Sweet Potato Curry Vindaloo Recipe: Paleo & Whole30
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
 
Ingredients
  • 1 tbsp (15 mL) ghee
  • 2 to 3 tsp curry vindaloo seasoning*
  • ½ medium onion, diced (about 1 cup)
  • 3 cloves garlic, chopped finely
  • 1 medium head cauliflower, cut into florets (about 4-5 cups)
  • ½ cup(118 mL) canned diced tomatoes
  • ½ cup (118 mL) chicken broth
  • ¼ cup (59 mL) full-fat coconut milk
  • 1 medium sweet potato, roasted, peeled and diced
  • Sea salt, to taste
  • Handful cilantro for garnish, optional
Instructions
  1. In a large skillet or Dutch oven, melt the ghee over medium heat. Add the curry powder and cook for 30 seconds to release the oils in the spices. Stir.
  2. Add onion and garlic, cooking and stirring for about 5 minutes until the onion starts to turn translucent.
  3. Now add the cauliflower. Turn up the heat to medium-high, cook and stir for about 5 minutes.
  4. Toss in the tomatoes and chicken broth. Bring the mixture to a boil, then reduce to a simmer. Put a lid on and cook the veggies for another 10 to 12 minutes, until the cauliflower is fork-tender.
  5. Remove the lid and stir in the coconut milk and roasted sweet potato until everything is warmed through.
  6. Adjust the seasoning levels with sea salt and more curry powder if desired. Garnish with cilantro.
Notes
*Start with 2 teaspoon seasoning. Check flavor at the end. If it's not spicy enough, add 1 more teaspoon, to taste.

 

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Cauliflower Sweet Potato Curry Vindaloo Recipe: Paleo & Whole30 | stupideasypaleo.com

What’s your favorite way to prepare cauliflower?

Creamy Leek Soup (Dairy-Free)

Creamy Leek Soup | stupideasypaleo.comThe autumn months are here. Longer nights. Colder days. It’s getting to be soup weather (though I love soup all year long).

This creamy, really simple dish is modeled after vichyssoise, a silky soup made with potatoes and cream or milk. My friend Claudette made me her Paleo version this summer, and I was shocked to find out that instead of potato it contained….

…cauliflower.

When I served this to my unsuspecting taste testers and asked them what was in it, they could not guess cauliflower. Haha…fooled ‘em! A traditional vichyssoise is served cold, and while you could do that, I liked it better warm.

And for an extra added special factor, I sprinkled mine with some Bacon Gremolata or just crispy bacon, crumbled up. You’re welcome :)

Ingredients for Creamy Leek Soup

  • 3 cups of leeks, dark green ends removed, roughly chopped (~2 large leeks)
  • 1 medium-sized cauliflower, chopped (4-5 cups)
  • 1 cup onion (~1 medium)
  • 4 cups chicken broth
  • 1 cup coconut milk
  • 1-2 Tablespoons ghee (clarified butter), optional
  • Salt and pepper to taste

Creamy Leek Soup | stupideasypaleo.com

Directions for Creamy Leek Soup

  1. Wash the leeks well. I usually cut off the root end then slice it down the middle lengthwise. Hold under running water and separate the leaves, rinsing well (especially the outermost leaves). Sandy soup is not delicious. I usually cut off the top 1/3 of the leek and save that for making stock. Chop the leeks roughly. Add to a large soup pot.
  2. Cut the core out of the cauliflower and trim off any leaves. Roughly chop it. Add that to the pot.
  3. Add the onions, chicken broth, coconut milk and ghee to the pot.
  4. Bring to a boil, then reduce to a simmer for about 20 minutes or until all the veggies are tender.
  5. Allow to cool, then puree until smooth using a blender. Be careful: You may need to do two or more batches so the blender doesn’t overflow.
  6. Season with salt and pepper to taste.

p.s. You can make this in the crock pot. Add all the ingredients and cook on low for 3-5 hours. The flavor is the same but the consistency won’t be as thick. To troubleshoot that, you can remove the crock pot lid for the last hour of cooking so some of the liquids evaporate.

Do you think you might try this recipe? What toppings would you use?

Paleo Caramelized Onion Cauliflower “Cous Cous”

Paleo Caramelized Onion Cauliflower "Cous Cous" | stupideasypaleo.com

Cauliflower continues to surprise me with how tasty it can be. This dish came out creamy, with sweetness from the onions and a savory note for good measure. The only way I could adequately describe it was “comfort food”.

The inspiration for this dish came from an episode of 30 Minute Meals…yes, I love me some Food Network shows! I knew I wanted to make a Paleo version but have included options here for using ghee and / or heavy cream if they are foods you eat (they are both devoid of the proteins that make dairy irritating to some folks and are essentially pure fat). If not, it works great with coconut oil and coconut milk. The anchovies end up adding a layer of flavor to the dish that doesn’t taste of fish at all…in fact, it adds a nutty and savory umami undertone.

Makes: about 4 side dish servings

Ingredients for Paleo Caramelized Onion Cauliflower “Cous Cous”

Directions for Paleo Caramelized Onion Cauliflower “Cous Cous”

  1. Using a food processor or blender, pulse the cauliflower down into small bits about the size of cous cous. You don’t want big chunks, but you also don’t want it to become mush. Set aside.
  2. In a large skillet over medium heat, add the coconut oil and anchovies. If using fillets, break them up and allow them to basically melt into the oil. Paleo Caramelized Onion Cauliflower "Cous Cous" | stupideasypaleo.com
  3. Add the onion, bay leaves, salt and pepper and cook over medium-low heat until the onions begin to caramelize but not get brown or burn. This process can take up to 20 minutes, so use that time to do some clean up or prepare some of the other components of your meal.
  4. After the onions are caramelized, stir in the cauliflower and coconut milk, and turn the heat up to medium. Cook for about 5 minutes or until the cauliflower is softened but not mushy.
  5. Sprinkle with parsley before serving.

Indian Pineapple Cauliflower Rice

Indian Pineapple Cauliflower Rice | stupideasypaleo.comA couple weeks back, I went to an Oscar party with the wonderful folks from Invictus and had to think of an Oscar-themed dish to bring along. Originally, I was joking around with Tiger Burgers (a nod to Life of Pi and Richard Parker) but then I kept thinking Pi-neapple. The idea for Life of Pi-neapple Indian Rice was born.

I modified a recipe by the amazing Melissa Joulwan of Well Fed, and what I brought is the result. It looks a lot like curry rice…so realistic in fact that when I asked my pal Amy if she’d tried it, she said no because she’d thought it was real rice. The currants and cinnamon give a hint of sweet and spicy while the cilantro adds a nice fresh flavor. The batch easily doubles to serve more hungry bellies or just to have for leftovers. Pairs really well with chicken and shrimp.

Prep time: 10-15 min     Cook time: 15 min    Makes: 3-4 side dish servings

Ingredients for Indian Pineapple Cauliflower Rice

  • 1 head of cauliflower
  • 1/4 of a fresh pineapple (or 1/2 cup unsweetened canned pineapple)
  • 1/2 of an onion
  • 2 garlic cloves
  • 1/4 cup sliced almonds
  • 1/4 cup dried currants
  • 1 Tbsp curry powder
  • 1 tsp cinnamon
  • 1 large handful of cilantro
  • Coconut oil or fat of choice
  • Salt and pepper to taste

Directions for Indian Pineapple Cauliflower Rice

  1. Rice the cauliflower in a food processor. Set aside.
  2. Dice the pineapple into small pieces (hint: big chunks are fine but cutting it to a smaller size is a bit more appealing visually).
  3. Dice the onion and garlic finely. Chop the cilantro.
  4. In a large skillet over medium heat, melt a large spoonful of coconut oil.  Saute the onions until softened, about 5 minutes. Add in the garlic, almonds, currants, curry powder and cinnamon. Stir until combined well.
  5. Increase the heat to medium-high, add another spoonful of coconut oil and dump in the cauliflower. Cook for a few minutes, stirring frequently, until it’s softened but not mushy.
  6. Remove from the heat and stir in the pineapple and cilantro. Check flavor and add salt / pepper to taste.

Paleo Cabbage Rolls (Golumbki)

Paleo Cabbage Rolls | stupideasypaleo.com

Paleo Cabbage Rolls are like comfort food to me!

These satisfying little rolls of meat and cabbage take me back to my childhood, and having a Polish grandmother meant that golumbki were often on the menu when we went to visit. When I made this recipe, I instantly reminisced about her standing in the kitchen cooking for all of us. Traditionally, golumbki are made with rice so I substituted cauliflower to give a similar look and texture.

Grandma always used a can of Campbell’s tomato soup (contains corn syrup and gluten!) to pour over the golumbki while they cook, but I used plain crushed tomatoes to give the same flavor without any weird ingredients.

This one takes a little bit of time to prepare so to make up for it, I threw it all in the slow cooker on low for 5 hours—you could bake them in the oven at 350°F for about 90 minutes. Or to make the process super easy, layer the ingredients in a dish, lazy-style.

Recently, I re-photographed this recipe, so if you’re thinking it looks new, that’s why. I think you’ll agree it’s an improvement!

Paleo Cabbage Rolls | stupideasypaleo.com

Paleo Cabbage Rolls (Golumbki)
Prep time: 
Cook time: 
Total time: 
Serves: Serves 6 to 8
 
Ingredients
  • 1 large head of green cabbage
  • 1 lb (454 g) grassfed ground beef
  • 1 lb (454 g) lean ground pork
  • 1 tbsp coconut oil
  • ½ white onion, diced finely
  • 1-1/2 cups of riced or grated cauliflower
  • ½ tsp garlic powder
  • ½ tsp sea salt
  • 1 tsp black pepper
  • 8 oz (235 mL) crushed tomatoes
  • 4 oz (118 mL) tomato sauce (not pasta sauce)
Instructions
  1. Rice or grate the cauliflower. I use the grating attachment on my food processor or you could grate by hand, but it's a pain in the butt. Save 1-1/2 cups for this recipe and the rest for something else. It's tasty fried up in this side dish.
  2. In a large bowl, mix the beef, pork, garlic powder, salt and pepper.
  3. Put a large pot of water on the stove over high heat. To prepare the cabbage for rolling, you'll lightly boil it whole and peel the leaves off a few at a time. Cut the core out of the cabbage and place in the pot. Bring to a boil and then reduce the heat to a simmer. As the leaves soften, you can peel them off with a spoon. Take care not to rip them in half. The whole process usually takes about 15 minutes. Alternatively, you can throw the whole cabbage in and let it simmer for about 15 minutes. The outermost leaves will become very soft but still usable. In either case, peel as many of the leaves off as you can and let cool a bit.
  4. In a large skillet over medium-high heat, add a tablespoon of coconut oil or your fat of choice. Add the onion and grated cauliflower and sauté for 3 to 5 minutes until the onion is translucent and the cauliflower is softened. Turn off the heat and allow to cool for 5 minutes.
  5. Combine the onion and cauliflower with the meat, and mix by hand to incorporate all the ingredients.
  6. Roll the golumbki by holding a cabbage leaf, concave side up with the stem toward you, and placing a large spoonful of the meat mixture at the stem end. Then roll forward, fold the sides in and end with the seam down.
  7. Mix the crushed tomatoes and tomato sauce in a bowl. Put ~1 cup in the bottom of the slow cookers (or casserole dish). Lay the golumbki in with the seam side down. Cover with the remaining tomato mixture once the slow cooker is full.
  8. For a slow cookers, cook on low for 5 hours. If using the oven, cover the top of the dish with foil and bake for 90 minutes at 350°F (177°C).

 


Paleo Cabbage Rolls | stupideasypaleo.comPaleo Cabbage Rolls | stupideasypaleo.comPaleo Cabbage Rolls | stupideasypaleo.comPaleo Cabbage Rolls | stupideasypaleo.comPaleo Cabbage Rolls | stupideasypaleo.com

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Paleo Cabbage Rolls | stupideasypaleo.com

Questions? Leave them in the comments below!

Cauliflower Mash

Oh, cauliflower. I have tried so many times to like you. With your rich amounts of Vitamin C and other important nutrients, in addition to your kindness to the waistline (a mere 30 calories per cup), you’d think I would have been able to love you by now. Boiled, sauteed, and steamed…not a single preparation technique has made me say, “Oooooh, cauliflower!!” I finally prepared you roasted in the oven last week…not too shabby [note: I took this old recipe off my personal blog, so given it originally posted in 4/2010, it’s been a while since I’ve come to like it.]

I have, many times, seen recipes for mashed cauliflower. “Just like mashed potatoes,” boast many a website. I tried that before but with my hand masher couldn’t get a smooth enough consistency. Armed with my food processor, though, I knew this would all change. I happened to go to Henry’s this morning and get two cauliflower for $1. Cheap eats, no? A quick search of the net for “Paleo mashed cauliflower” yielded many hits. I clicked on one and began my quest.

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Makes: about 6 cups

Ingredients for Cauliflower Mash

  • 2 head of cauliflower
  • ~8 garlic cloves (more or less to taste, depends how much you like garlic)
  • Olive oil
  • Black pepper
  • Sea salt

Directions for Cauliflower Mash

1. Rinse the cauliflower and cut the florets away from the core.

2. Peel the garlic. I take a huge knife, hold it sideways (flat) and push down on the garlic to break the coating of the garlic. The peel slips right off.

3. Throw the cauliflower and garlic into a medium saucepan along with about 1/2 inch of water (or use a steaming basket).

4. Steam for several minutes until the cauliflower is tender when pierced.

5. Into a food processor, place the cooked cauliflower, whole garlic cloves, olive oil, pepper and salt (optional) to taste. Give it a good whirl until the consistency is smooth.

Much to my surprise, I LOVED IT!! The smooth consistency and lack of knobbly little cauliflower bits was enough to sell me. I will be rotating this plant freak into my menu regularly :) Bon apetit!

Paleo Cauliflower Fried Rice Recipe

Paleo Cauliflower Fried Rice | stupideasypaleo.com

This recipe for the Best Cauliflower Side Dish is bound to become a staple in your weekly food prep.

It’s quick, satisfying and makes a large portion which is great because we eat the leftovers for a few days.

Paleo Cauliflower Fried Rice | stupideasypaleo.com

Best Cauliflower Side Dish Ever Recipe
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
 
Ingredients
  • 1 head cauliflower, grated
  • 4 oz shiitake mushrooms, thinly sliced
  • 6 green onions, thinly sliced
  • 2 shallots, minced
  • 1 tsp grated ginger
  • 3 tbsp coconut aminos
  • 3 eggs, beaten
  • 1 tbsp coconut oil
  • Dark sesame oil
Instructions
  1. Heat a large skillet/wok to high heat. Add the coconut oil. Saute the mushrooms, shallot and ginger for ~3 min or until they begin to soften, stirring often.
  2. Add the cauliflower, green onions and coconut aminos. Saute for 5 min.
  3. Push the veggies to the side of the skillet and create a well. Crack the eggs into the well and scramble. Stir everything to combine.
  4. Top with your choice of meat or seafood for a complete meal.
  5. Add a drizzle of sesame oil to finish off the dish after it's been plated.

 

You may recognize this recipe (or maybe not) as a very old recipe from 2011. Here’s the difference in the photos. If you want to know more about how I’ve improved my food photography, see my free blog series on Food Photography Tips. Click for Part 1, Part 2, and Part 3.

Paleo Cauliflower Fried Rice | stupideasypaleo.com

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Paleo Cauliflower Fried Rice | stupideasypaleo.com

Do you like cauliflower “rice?” What’s your favorite way to flavor it?