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The Power of Cauliflower | Struggle Meals


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Step aside rice! Cauliflower is having it's moment & brining healthy nutrition to all your faves. Who said you can't eat healthy on a budget?
Cauliflower Steaks With Baked Potato
• 1 small head cauliflower, green leaves removed
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 small russet potatoes
• 4 packets (2 tablespoons) butter
• 1 small shallot, finely minced
• 2 cloves garlic, minced
• 1 tablespoon capers
• 1 cup chicken stock
• Zest and juice of 1 lemon
• 1/4 cup parsley, chopped
• Butter, to serve
1. Preheat the oven to 425 degrees. Generously spray a baking sheet with cooking spray.
2. Cut cauliflower into 1 1/2-inch slices. Place on baking sheet. In a small bowl, combine cumin, coriander, turmeric, salt and pepper.
3. Drizzle cauliflower with oil. Rub with spice mixture. Roast for 15 minutes then flip slices and continue cooking for another 15 minutes until golden brown and slightly charred.
4. While roasting the cauliflower, add potatoes to another baking sheet and bake for 50 to 60 minutes, until easily pierced with a fork.
5. In a skillet over medium heat, add butter. When melted add the shallot and garlic and saute for 3 minutes. Add the capers, salt, pepper and stock. Bring to simmer and allow liquid to reduce slightly. Turn off heat. Stir in lemon juice, zest, and parsley.
6. Cut slits on top of hot baked potatoes. Add butter to each potato. Pour sauce over steaks and potatoes. Serve immediately.
Cauliflower Crust Pizza With Pesto (personal pan size)
• 1 large head cauliflower, cut into florets
• 1 large egg, beaten
• 1/4 cup grated Parmesan
• 1/4 cup basil leaves, finely chopped
• 1/4 cup parsley leaves, finely chopped
• 4 cloves garlic, grated
• 1/4 cup Parmesan, grated
• 1 packet chili flakes
• 1/4 cup extra-virgin olive oil
• 1 large Roma tomato, thinly sliced
• 1/4 cup mozzarella
1. Preheat the oven to 400 degrees.
2. Bring a large stock pot with water to a boil. Add florets and cook until tender and falling apart, about 30 minutes. Drain and let cool. Working in batches, place cauliflower on a large clean dish towel. Squeeze out the excess moisture of the cauliflower. Don’t skip this step, it helps keep the crust firm.
3. Line a baking sheet with parchment. Spray with cooking spray.
4. In a large bowl, add the cauliflower, egg and Parmesan; mix well. Press the dough into a 1/2-inch-thick circle on the prepared baking sheet. Bake until the crust is golden brown and the edges are crispy, 20 to 25 minutes.
5. In a small bowl, add basil, parsley, garlic, Parmesan, chili flakes and olive oil. Whisk to form a paste.
6. Remove pizza crust from oven. Spread with herb pesto. Top with tomatoes and cheese. Return to oven for another 10 minutes. Remove from oven. Let sit for 5 minutes. Cut into slices and enjoy.
Cauliflower Fried Rice
• 1 large head cauliflower
• 4 slices bacon, cut into 1/2 strips
• 1 medium yellow onion, grated
• 3 carrots, peeled and diced
• 1 cup frozen peas
• 1 inch ginger, peeled and grated
• 1 tablespoon toasted sesame oil
• 4 cloves garlic, grated
• 1 teaspoon curry powder
• 1 packet ketchup
• 1 packet (1 teaspoon) sugar
• 2 packets (1 tablespoon) soy sauce
• 1 packet (1 teaspoon) Sriracha
• 2 tablespoons vegetable oil
• 2 eggs, beaten
• 2 scallions, finely chopped
1. Remove stem of cauliflower and cut head in half. On large holes of a box grater, grate cauliflower to form rice-sized pieces. Set aside.
2. In a large cast-iron pan on medium heat, saute bacon until crispy. Remove from pan.
3. In the same pan, add onion and carrots and cook for 4 to 6 minutes or until onions are soft. Add peas and cauliflower and saute for 4 to 5 minutes. Cauliflower should still be a bit crunchy.
4. In a small bowl, whisk together ginger, sesame oil, garlic, curry powder, ketchup, sugar, soy sauce and Sriracha. Add to the pan and stir to combine.
5. Make a well in center of pan and add oil. Add eggs and cook until scrambled. Add green onions and bacon. Toss and serve.
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