Category Archives: cauliflower

Vegan, Gluten-Free Cauliflower/Celery Root Mash is Like Mashed Potatoes, Only Better

Winter is a wonderful time for this nourishing dish. It’s creamy and filling, like mashed potatoes, but much yummier and more nutritious! Brewer’s yeast, cauliflower, and celery root are packed with vitamins, and the flavor is slightly sweet, with a bit of a tang.

You’ll be scooping this mash out of your blender or food processor for little tastes before you can even pour it into a bowl. And it’s so simple and inexpensive to make, with only seven ingredients.

INGREDIENTS

1 head cauliflower (about 2 pounds), cut into florets
1 celery root (celeriac) (about 1 pound), cut into one-inch chunks
1/2 cup vegetable broth or water
3-4 cloves garlic, minced
4 tablespoons olive oil
salt and pepper to taste
2 tablespoons nutritional (brewer’s) yeast

OPTIONAL GARNISHES

Drizzle of olive oi
chopped thyme

DIRECTIONS

Peel the celery root and either compost the skin or save it for stock. Chop into one-inch chunks and set aside. Mince 2-4 cloves of garlic, and chop the cauliflower head into bite-sized florets. Place these ingredients into a large frying pan with two tablespoons of olive oil. Fry on medium heat setting for approximately ten minutes.

Add 1/2 cup vegetable broth or water and turn down the heat. Cover the pan and simmer for approximately 20-30 minutes until the celery root and cauliflower are tender. Check occasionally to make sure there is enough liquid. Add more if necessary. Remove pan from stovetop and allow its contents to cool for a few minutes.

Pour the mixture into a blender or food processor. Add salt and pepper to taste, nutritional yeast, and a tiny bit more vegetable broth or water. Blend until nice and creamy.

Transfer the contents into a large bowl. Add two tablespoons of olive oil and stir. Garnish with bits of chopped thyme. Eat this concoction warm, and you’ll be in heaven. You can add a bit more olive oil or Earth Balance to the top for additional richness. This mash is also great as a cold dip with gluten-free bread, crackers, carrot sticks, avocado slices, etc. It’s so versatile! Feel free to experiment.

Serves four people. Everyone will rave about this yummy side dish. It keeps well in the refrigerator for 3-4 days and tastes just as great reheated as it did on the first day. You’ll never go back to plain mashed potatoes or look at cauliflower in the same way again. Or celery root, for that matter. We just love this dish, and feel confident that you will, as well.

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Red Beans and Cauliflower “Rice”– Vegan, Gluten-Free, and So Easy to Make!

Sometimes, you want to whip up a delicious, filling vegan meal without a lot of fuss and expense. Maybe you have less than an hour to prepare a dish that your whole family — or table of friends — will love. Never fear! This stellar red bean-based dish utilizes cauliflower “rice.” In other words, the finely shredded cauliflower looks like rice, and its texture is quite similar. You and your guests will be amazed! The whole process is much easier than you might think. Here’s how:

INGREDIENTS

2 tablespoons olive oil
1/3 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green, red, or yellow bell pepper
1 large head cauliflower, chopped
3 15-ounce cans of red beans, drained and rinsed
2 teaspoons ground cumin
1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon granulated garlic
1 teaspoon chili powder
1 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
Optional garnishes: chopped cilantro, avocado, sliced jalapenos, chopped arugula, chopped tomatoes, salsa, diced scallions, etc.

INSTRUCTIONS

Heat the olive oil in a large frying pan and add chopped onions. Fry onions on medium heat for about five minutes until they become translucent. Add chopped pepper and celery and continue frying for 5-10 minutes until vegetables are cooked through. The aroma will be heavenly! Meanwhile, place cauliflower chunks in food processor and grind them until they attain a granulated, slightly powdery consistency. You won’t believe they aren’t actually rice! Add the cauliflower “rice” to vegetables, along with the red beans and spices. Fry for another 10-15 minutes, stirring frequently. You can adjust the seasoning level according to your individual tastes. We like ours spicy, but you may feel differently. Experiment and enjoy!

This delightful dish pairs well with gluten-free corn tortillas and an almost endless variety of toppings. We garnished ours with sliced avocados, chopped cilantro, and thin slices of jalapenos and were delighted with the results. Other topping choices include chopped tomato, scallions, salsa (homemade is best) and chopped arugula. Use your imagination! You can also enjoy this dish with gluten-free, vegan beer or wine (check www.barnivore.com to see if your beverage is vegan).

Your simple, but scrumptious meal will serve 4-6 hungry people. You can store it in your refrigerator, reheat the leftovers, and enjoy them for a couple of days. They will taste just as delicious as before! The dish is amazingly filling and satisfying, and your guests will be delighted by its robust flavor. You’ll want to make it again and again! Be sure to save room for dessert.

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Simple Vegan and Gluten-Free Grilled Cauliflower Steak with Saffron Cauliflower Puree

Cauliflower steaks are getting quite popular, and we understand why: they’re vegan, gluten-free, hearty, easy to make, versatile and absolutely delicious. We decided to try our hand at making cauliflower steaks with our own little twist added: saffron cauliflower puree. Not only was it as delicious as we expected; it exceeded our expectations.

Cauliflower steaks are simply thick, cross-cuts of a cauliflower head. They are very filling, and the cauliflower takes on the flavor of virtually any seasoning.

Vegan and Gluten-Free Grilled Cauliflower Steak with Saffron Cauliflower Puree

Servings: 2

Cauliflower Steak

1 head of cauliflower
3 tbs olive oil
salt and pepper to taste

Saffron Cauliflower Puree

1 pinch of saffron
2 teaspoons garlic powder
1-2 cups cauliflower florets (will be leftover from your head of cauliflower)
2 1/2 cups No Chicken broth, or your favorite vegetable broth
salt and pepper to taste

Preheat the oven to 350 degrees

Heat 2 of the 2 1/2 cups of broth in a medium saucepan to come to a boil

Remove the stem and any green leaves from the cauliflower. Holding it right-side-up (so with the stem part down), slice the cauliflower in half. Pick up one half and, holding it upright again, slice a nice thick piece off of that half, as if you’re slicing a piece of bread off of a whole loaf. Do the same with the other half. These will be your cauliflower steaks.

Take the leftover cauliflower, rough chop it into small bits, and add it to the boiling broth, along with the garlic powder. Set a timer for 8 minutes. Take the remaining 1/2 cup of broth, add the pinch of saffron to it, and swirl it around. The broth will take on a nice, yellow hue. Once you’ve sufficiently swirled it around to turn yellow, set it aside.

Get a frying pan, preferably cast iron, nice and hot over medium-high heat. Brush each side of the cauliflower steak with some olive oil. Cook each side for about 3 minutes, adding salt and pepper to each side. Place in the hot oven and set a timer for 10 minutes.

Once the cauliflower florets have finished cooking, remove from heat and drain, reserving 1 cup of the broth. In a blender, add the broth with the saffron in it, then 1/4 a cup of the reserved broth from the cauliflower florets, for a total of 3/4 cup of broth. Add the cooked cauliflower florets and blend. You want a nice, thick and creamy consistency. If it’s too thick, add a bit more of the reserved broth. Once it’s at a nice, creamy consistency, pour the puree in your serving dish, and salt and pepper to taste.

Once the cauliflower steaks are done baking, serve with the puree either on the side, or poured over the steaks.

This pairs perfectly with a crisp green salad, topped with tangy vinaigrette.

cauliflowersteaks

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