Butternut Squash Cauliflower “Risotto”
Butternut Squash Cauliflower “Risotto” 2 cups butternut squash, peeled and cut into 1″ pieces 1-2 Tbsp extra virgin olive oil 2 cups riced cauliflower 1 medium sweet onion, chopped 2 Tbsp extra virgin olive oil or ghee 3 garlic cloves, minced ¾ cup veggie broth, divided ¼ cup
Roasted Cauliflower Hummus
Roasted Cauliflower Hummus 1 head cauliflower, cut into florets 3 tablespoons extra-virgin olive oil, divided ¼ teaspoon of sea salt Fresh cracked pepper to taste 3 cloves garlic, peeled ¼ cup tahini ½ fresh lemon, squeezed ½ teaspoon cumin ¼ teaspoon cayenne pepper Fresh chopped parsley for garnish Edible flowers for
Cauliflower “Potato” Salad
Cauliflower “Potato” Salad 2 pounds steamed cauliflower florets (about 2 heads) 2 tablespoons sour cream 2 tablespoons avocado mayo 2 tablespoons mustard 1 teaspoon apple cider vinegar 2 celery stalks, diced 2 green onions, diced 2 hardboiled eggs, chopped 1 teaspoon fresh thyme, chopped Sea salt and pepper to taste In
Roasted Cauliflower Soup
Roasted Cauliflower Soup 1 large head cauliflower, trimmed and cut into florets 4 garlic cloves, peeled 2 tablespoons extra virgin olive oil, divided ½ teaspoon sea salt Fresh cracked black pepper to taste 2 shallots, chopped 4 cups low-sodium vegetable broth 1/4 cup coconut milk ½ teaspoon sea salt Fresh
Buffalo Cauliflower Bites
Buffalo Cauliflower Bites 1 cup gluten free all-purpose flour 1 teaspoon smoked paprika 1 teaspoon garlic powder Pinch of sea salt and pepper 1 cup water 1 head cauliflower, cut into florets 1 cup Buffalo wing sauce 1 tablespoon coconut oil (optional) Preheat oven to 450°F and line a