The Power of Cauliflower | Struggle Meals
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
Ingredients
• 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
Steps
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)
Ingredients
Crust:
• 1 large head cauliflower, cut into florets
• 1 large egg, beaten
• 1/4 cup grated Parmesan
Pesto:
• 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
Toppings:
• 1 large Roma tomato, thinly sliced
• 1/4 cup mozzarella
Steps
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
Ingredients
• 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
Steps
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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Creamy Vegan Lemon Dill and Caper Sauce for Tofu “Fish” | Tofu Mastery Lesson # 12
♥️A creamy vegan dipping sauce perfect for our upcoming recipe for making a tofu alternative to fish, or any other dish you might want to add it to when you want some of those sea vibes.
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⭐ INGREDIENTS AND DIRECTIONS ⭐
Yield: 1 & 1/2 cups
Gluten Free
Pre-soaking time (for the cashews): 4 hours to overnight (you may skip if you have a high powered blender, or alternatively, boil the cashews in water for 12 minutes)
Prep time: 15 minutes
Cook time: None
Quick Glance List of Ingredients:
1/2 cup raw cashews, soaked in water for 4 hours or overnight and then drained (you can also boil the cashews in water for 12 minutes) or skip this if you have a high powered blender
1/2 a lemon, juiced
1/3 cup water
1/2 teaspoon salt
1/2 a large green onion or scallion, roughly chopped
2 tablespoons fresh dill (reserve some for topping)
1 tablespoon chopped chives (reserve some for topping)
2 tablespoons chopped capers or whole mini capers
Directions:
1. In the small container of a blender, blend the cashews, lemon juice, water, salt and green onion until you have a very creamy mixture.
2. Fold in the herbs and capers, taste and adjust the seasoning if needed and enjoy with our recipe for fishy tofu, topping everything with the reserved herbs, or use in other dishes.
⭐ DOWNLOAD YOUR PDF RECIPE PRINTABLE HERE: ⭐
Genius Ways To Cut Your Grocery Bill
Here are a few of my go-to tips for saving money on groceries (while still eating well!). What strategies did I miss? Let me know in the comments!
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RECIPES MENTIONED IN THE VIDEO
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Burrito Bowls:
Queso:
Tofu Scramble:
White Bean Soup:
Tuscan Stewed Beans:
Mexican Black Beans:
Tofu Stir Fry:
Creamy Pantry Pasta:
Chickpea Tacos:
Italian Pasta Stew:
Caramelized Onion Pasta:
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Knives: (get $5 off using code nisha)
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KEY MOMENTS ????
00:00 Introduction
00:25 1. Meal Planning
01:21 2. Take Inventory
02:07 3. Plan Around Sales
03:00 4. Check out your local ethnic grocery store
04:02 5. Go Bulky or Go Home
04:31 6. Save big with these beans
05:28 7. Members Only
05:54 8. Avoid impulse buys, the easy way
06:30 9. Eat cheaper with plants
06:59 10. Anchor your meals with these staples ⚓️
08:50 11. Rely on cheap but impactful flavor boosters
10:52 12. Streeeetch out your meals
11:19 13. Don't sleep on your pantry
11:36 14. Get creative with leftovers
12:45 15. Store your foods correctly!
13:48 16. Upcycling is the new recycling
15:06 17. Save your veggie scraps
15:22 18. Use an eat first bin (this tip is genius!)
15:43 19. Try a no-buy week
16:09 20. Your freezer is your best friend