Healthy New Year's Recipes From the Lowly Cauliflower

 

 

CAULIFLOWER “COUSCOUS”

(A tasty substitute for starchy vegetables like mashed potatoes, rice or traditional couscous-- cost effective and goes a long way)

1 regular sized head of cauliflower

2 tablespoons olive oil

2 garlic cloves, finely chopped

¼ cup toasted pine nuts

½ cup chopped fresh parsley

In a food processor, process the florets from the cauliflower until they resemble small grains, or grate the cauliflower with a cheese grater (using the large-hole shredder) until the entire head of florets is grated down and you’re left with the stalk to discard.

Heat the olive oil in a large skillet over medium heat.  Add the cauliflower, garlic, pine nuts, and parsley, and saute, stirring frequently, until the cauliflower begins to brown.

NOTE:  For extra flavor, add pitted, chopped olives or ¼ cup grated Parmesan cheese to the cauliflower while it’s cooking.

 

Creamy Cauliflower Soup

2 T. extra virgin olive oil

1/2 med. onion, diced

2 cloves garlic, sliced

1 med. cauliflower, cut into 2-inch chunks

1/4 cup raw cashews

2 T. sesame seeds or 1 T. tahini

1/4 avocado

salt and pepper to taste

1 T. chopped parsley

Heat oil in a medium soup pot over medium heat.  Add the onion and garlic and saute' for 5 minutes, until translucent.  Then add 4 cups water and the cauliflower, cashews, and sesame seeds or tahini.  Bring to a boil, reduce heat to low, and simmer for 10 to 15 minutes, or until cauliflower is tender.

Let cool for 5 minutes.  Transfer to blender and blend with the avocado until smooth.  Season with salt and pepper.

Drizzle with 1/4 t. olive oil and chopped parsley to serve.