Best Carols Cauliflower Recipes

CAROL'S CAULIFLOWER BAKE (SCD)

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/.

CURRIED CAULIFLOWER AND CARROTS

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

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.

GRILLED CAULIFLOWER, CARROT AND BASIL FOIL PACKS

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.