Recipes For Your Favorite Cauliflower Products

Bella Breakdown

If there was a food product to define 2018, it would be cauliflower. The vegetable made appearances in so many dishes, and replaced a lot of our favorite carb-loaded items, like gnocchi, pizza and rice. Now, you can find cauliflower products prepared and ready to transform into something truly tasty. It’s time to take cauliflower to the next level in 2019!

Cauliflower Gnocchi with Lemon Caper Sauce

1 package cauliflower gnocchi (or homemade)
1 tablespoon olive oil
2 tablespoons unsalted butter
3/4 cup unsalted vegetable stock (such as Imagine Organic)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons capers, drained and coarsely chopped
1 teaspoon fresh lemon juice (from 1 [3 oz.] lemon)
1/4 cup chopped fresh parsley
1 ounce Parmesan cheese, grated (about 1/4 cup)

Pour frozen or homemade gnocchi into a hot saute pan and cook until browned and cooked through. Remove from pan.

Meanwhile, melt butter in a medium skillet over medium. Cook, stirring often, until butter turns golden brown, 2 to 3 minutes. Carefully add stock and return to a simmer over medium. Simmer until sauce is slightly reduced, about 5 minutes. Remove from heat and stir in salt, pepper, capers, lemon juice, and parsley. Pour about 3 tablespoons sauce over pasta in each bowl, and toss to combine. Sprinkle with Parmesan. Serve immediately.

Cauliflower Fried Rice

2 eggs whisked
4 tablespoons butter divided
2 medium carrots peeled and diced
1 small white or yellow onion diced
1/2 cup frozen peas
3 cloves garlic minced
4 cups cauliflower rice or raw cauliflower diced
1/4 cup green onions thinly sliced
3 tablespoons soy sauce or more to taste
1/2 teaspoon toasted sesame oil
1 teaspoon sesame seeds

Using a large saute pan, melt 1 tablespoon of butter over medium heat. Once hot, add the whisked egg, stirring only occasionally until soft scrambled. Remove from pan and set aside.

Melt two additional tablespoons of butter and increase heat to medium-high. Add diced carrots, onion, and peas. Stir to coat in butter and allow to cook until slightly brown, stirring occasionally, about 3-5 minutes. Add garlic and allow to cook for an additional minute.

Push the sauteed veggies to the sides of the pan, add the remaining tablespoon of butter to the middle of the pan, and add the cauliflower rice. Give it a quick stir to distribute the melted butter, but allow it to brown slightly by not stirring for a couple of minutes. Once the bottom of the cauliflower starts to brown, stir all the veggies together and allow them to cook for another couple of minutes.

Stir in the green onions, soy sauce, sesame oil, sesame seeds, and cooked egg. Remove from heat. Serve with additional sesame seeds, if desired.

Spinach Artichoke Pizza on Cauliflower Crust

Frozen cauliflower crust (I like Trader Joe’s)
2 medium garlic cloves, minced
2 Tbsp. fresh minced parsley
6 Tbsp. olive oil, divided
1/2 cup shredded mozzarella cheese
4 Tbsp. shredded parmesan cheese, divided
1 (14 oz.) can quartered artichokes in water, drained
1/2 cup cherry tomatoes, halved
1 cup fresh baby spinach leaves, roughly chopped
1/2 tsp. dry basil leaves
salt and pepper

Cook crust according to package directions, then preheat the oven to 425F. Line a large baking sheet with parchment paper. Set aside.

In a small bowl, combine garlic, parsley and 4 tablespoons of olive oil. Spread the mixture evenly over the crust. Then sprinkle with mozzarella and 2 tablespoons of parmesan cheese.

Toss artichokes, tomatoes, spinach and basil with the remaining 2 tablespoons of olive oil. Season with salt and pepper to taste. Arrange the mixture on top of the cheese. Sprinkle the remaining 2 tablespoons of parmesan cheese on top.
Bake flatbread on the prepared baking sheet for 10-12 minutes or until crisp and golden.