Tag Archives: cauliflower

Creamy Leek Soup (Dairy-Free)

Creamy Leek Soup | stupideasypaleo.com The 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.com A 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 (Golumbki) | stupideasypaleo.com

Say it with me…”go-wump-key”…it’s a fun one.

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 crock pot 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.

Ingredients for Paleo Cabbage Rolls

Directions for Paleo Cabbage Rolls

1. Rice / 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 ass. Save 1-1/2 cups for this recipe and the rest for something else…it’s tasty fried up in this side dish.

2. Dice the onion finely.

3. In a large bowl, mix the beef, pork, salt, pepper and garlic powder.

4. 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.

5. In a large skillet over medium-high heat put a spoonful of coconut oil or your fat of choice. Add the onion and grated cauliflower  and and sauté for 3-5 minutes until the onion is translucent and the cauliflower is softened. Turn off the heat and allow to cool for 5 minutes.

6. Combine the onion / cauliflower with the meat and mix by hand to incorporate all the ingredients.

7. Roll the golumbki by taking 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.


8. Mix the crushed tomatoes and tomato sauce (not pasta sauce) in a bowl. Put ~1 cup in the bottom of the crockpot (or casserole dish). Lay the golumbki in with the seam side down. Cover with the remaining tomato mixture once the crock is full.

9. For a crockpot, cook on low for 5 hours. If using the oven, cover the top of the dish with foil and bake for 1.5 hours at 350°F (175°C).

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.

This slideshow requires JavaScript.

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!

Best Cauliflower Side Dish Ever

Best Cauliflower Side Dish Ever | stupideasypaleo.com

This is a remake of an older recipe I had on my other blog. If you’ve landed here because you are participating in the Whole30, this dish falls within the nutritional parameters of the program. It’s quick and satisfying and makes a large portion which I like, because I can eat the leftovers for a few days.

Ingredients for Best Cauliflower Side Dish Ever

  • 1 head cauliflower, grated
  • 1 package, shittake mushrooms
  • 6 green onions
  • 2 shallots, minced
  • 1 tsp fresh ginger, minced
  • 3 Tbsp coconut aminos
  • 3 eggs
  • Coconut oil
  • Meat of choice (I used grilled steak)
  • Dark sesame oil

This slideshow requires JavaScript.

Directions for Best Cauliflower Side Dish Ever

1. Grate the cauliflower using a food processor (or if you have time and the patience of a saint, a box grater).

2. Prep the veggies (slice the green onions and mushrooms thinly and mince the shallot/ginger).

3. Heat a large skillet/wok to high heat. Add a spoonful or two of coconut oil. Saute the mushrooms, shallot and ginger for ~3 min or until they begin to soften, stirring often.

4. Add the cauliflower, green onions and coconut aminos. Saute for ~5 min.

5. 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.

6. Top with a meat of your choice. I prepared it this time with slices of grilled steak on top. Shrimp is also delicious with this.

7. A nice drizzle of sesame oil to finish off the dish after it’s been plated is super yummy.