You’ve probably never had a chowder with cauliflower. In fact, if you’ve had chowder, you’ve almost certainly had it with potatoes. Just like when I make mashed cauliflower, the cauliflower in this recipe is a stand-in for the much more carbohydrate-laden potato. The texture is almost identical and with all the other warm and yummy…
Cauliflower often gets a bad reputation as a “boring” vegetable, but don’t be fooled: It can make a showstopping entree when it’s cooked the right way.
The shrimp themselves are perfect little packages of almost pure protein. All I had to do was figure out the right combination of spices and herbs to get the right flavor. This proved more difficult than I originally thought. I knew the dish had ginger, spring onions, chili flakes, lime juice and cilantro. So I…
This is a classic dish in Mexico, but of course don’t call it Mexican rice in Mexico. They don’t call it Spanish rice either, it’s just “rice” or “red rice” thanks to its rather recognizable color. Cauliflower is an amazing vegetable because of its versatility. You can use it any number of ways and there…
There’s something about alfredo sauce that just makes you want to have another bite. That creaminess and buttery flavor definitely has something to do with it. At first I thought I was out of luck when it came to ordering my favorite pasta dish at restaurants. No more alfredo sauce??? That’s just not acceptable. Time…
This recipe mostly uses ingredients that are usually already in my pantry, which I like. Chicken, check. Cauliflower, check. I just have to pick up a couple of poblano chiles and I am set to go. Similar to other kinds of peppers, poblanos can vary in their level of spiciness. The dark green chiles can…
Casseroles do not need to drown in creaminess to be enjoyable. In this recipe the cauliflower stands out and is delicious presented as itself, instead of being pureed into a gooey sauce. Accompanying the cauliflower is simple Italian sausage, along with a tangy tomato sauce. The cauliflower is first quickly blanched in this recipe to…
The recipe begins by ricing the cauliflower. Roughly chop up a head of cauliflower and place into a food processor. Pulse until the florets break down into small pieces the size of rice grains. I have to do this in two batches to get all of the cauliflower florets to break down. The next step…
First the creamy sauce is made, with some ever-useful cauliflower as the base. Keep adding and adjusting the amount of chicken stock until the sauce reaches a runny texture, so that it is easy to drizzle over everything in the pan. The rich, smooth sauce provides its own savory deliciousness to the dish, acting as…