Recipes

Moroccan Spiced Cauliflower Mash

Moroccan Spiced Cauliflower Mash

Couverts6
Preparation 10 minutes
Preparation time:30 minutes
Deel op Facebook Print Recipe

Equipment

  • Large pot for boiling
  • Skillet or frying pan
  • Fork for mashing

Ingredients

Instructions

  • Remove the green leaves surrounding the cauliflower and cut it into florets.
  • Wash the florets and cook them in salted boiling water for 15 to 20 minutes, until tender.
  • Verify tenderness by inserting a knife into the florets.
  • Drain well.
  • In a skillet or frying pan, heat the olive oil over medium heat.
  • Add the cooked cauliflower florets, minced garlic, cumin, paprika, salt, pepper, and chopped coriander.
  • Using a fork, mash the cauliflower while mixing it with the spices and garlic.
  • Cook for about 10 minutes, stirring occasionally, until the cauliflower is well coated and heated through.
  • Squeeze the juice of one lemon over the cauliflower mash and stir to combine.
  • Serve warm or at room temperature as a flavorful side dish.

Notes & Wine Advice

Wine Advice:

This Moroccan-inspired side dish pairs well with a fruity white wine such as Viognier or a light-bodied red wine like Pinot Noir. Their aromatic profiles complement the spices and flavors of the cauliflower mash while refreshing the palate.
————————————————————————————————–
Course; Side Dish / Vegetables
Cuisine; Moroccan
Diets; Gluten-Free / Low Carb / Vegetarian

Spicy Cauliflower Fiesta Dip

Spicy Cauliflower Fiesta Dip

Couverts15
Preparation 10 minutes
Deel op Facebook Print Recipe

Equipment

  • Food processor
  • 8-inch square pan

Ingredients

Instructions

  • In a food processor, add the cauliflower florets along with the chili powder and ground turmeric.
  • Pulse a few times until the cauliflower breaks down into fine crumbs.
  • Remove the blade from the food processor and stir in the sour cream until well combined.
  • Transfer the cauliflower-sour cream mixture to an 8-inch square pan and spread it evenly.
  • Spread the salsa over the cauliflower mixture, ensuring it covers the surface evenly.
  • Sprinkle the grated cheddar cheese over the salsa layer.
  • Top with thinly sliced green onions and chopped olives, if using.
  • Refrigerate until ready to serve.
  • Serve with raw vegetables, crackers, or corn chips.

Notes & Wine Advice

Note:

This dip is best served fresh on the same day, as the cauliflower may release water if kept for too long in the fridge.

Wine Advice:

This zesty dip pairs well with a light-bodied red wine such as Pinot Noir or a crisp white wine like Sauvignon Blanc. The acidity and fruitiness of these wines complement the spicy flavors of the dip while refreshing the palate.

Nutrition values

Calories: 140 kcal | koolhydraten: 5 g | Eiwitten: 4 g | Vet: 10 g | Suiker: 2 g
————————————————————————————————–
Course; Sauce
Cuisine; International / Global
Diets; Gluten-Free / Vegetarian

Spiced Roasted Cauliflower Dip

Spiced Roasted Cauliflower Dip

Couverts3 cups of dip
Preparation 15 minutes
Preparation time:40 minutes
Deel op Facebook Print Recipe

Equipment

  • Large mixing bowl
  • Baking sheet lined with parchment paper
  • food processor, or blender

Ingredients

Instructions

  • Preheat the oven to 400°F (200°C).
  • In a large mixing bowl, combine 1/3 cup of yogurt, olive oil, curry powder, cumin, coriander, and ginger.
  • Stir well to combine.
  • Add the cauliflower florets, onion pieces, and whole garlic cloves to the bowl with the yogurt mixture.
  • Toss until the cauliflower and onions are evenly coated.
  • Spread the cauliflower mixture in a single layer on a large baking sheet lined with parchment paper.
  • Roast in the preheated oven for about 40 minutes, stirring occasionally, until the cauliflower is tender and golden brown.
  • Allow the roasted cauliflower mixture to cool slightly.
  • Transfer the roasted cauliflower mixture to a food processor or blender.
  • Add the remaining yogurt and lemon juice.
  • Pulse until the mixture is mostly smooth, leaving a few pieces for texture.
  • Stir in the chopped cilantro and season with salt and pepper to taste.
  • Adjust seasoning if necessary.
  • Transfer the dip to a serving bowl.
  • Serve the dip immediately or refrigerate for up to 2 days.

Notes & Wine Advice

Wine Advice:

This flavorful dip pairs well with a crisp white wine such as Pinot Grigio or Sauvignon Blanc. Their acidity and freshness complement the spices and roasted flavors of the dip while cleansing the palate.

Nutrition values

Calories: 100 kcal | koolhydraten: 5 g | Eiwitten: 2 g | Vet: 8 g | Suiker: 2 g
————————————————————————————————–
Course; Sauce
Cuisine; International / Global
Diets; Gluten-Free / Low Carb / Vegetarian

Mediterranean Cauliflower Salad with Chickpeas, Feta Cheese, and Lemon Garlic Dressing

Mediterranean Cauliflower Salad with Chickpeas, Feta Cheese, and Lemon Garlic Dressing

Couverts6
Preparation 15 minutes
Preparation time:4 hours
Deel op Facebook Print Recipe

Equipment

  • Large bowl for mixing
  • Small bowl for dressing

Ingredients

For the dressing:

For the salad:

Instructions

  • In a small bowl, whisk together the olive oil, lemon juice, lemon zest, oregano, mint, black pepper, salt, and crushed garlic to make the dressing.
  • Set aside.
  • In a large mixing bowl, combine the cooked chickpeas, cauliflower pieces, diced red pepper, halved cherry tomatoes, and crumbled feta cheese.
  • Pour the prepared dressing over the salad ingredients in the bowl.
  • Gently toss the salad until all ingredients are evenly coated with the dressing.
  • Cover the bowl with plastic wrap and refrigerate for at least 4 hours to allow the flavors to meld.
  • Before serving, let the salad sit at room temperature for about 30 minutes to slightly soften the vegetables and bring out their flavors.
  • Serve chilled as a refreshing side dish or a light main course.

Notes & Wine Advice

Wine Advice:

This Mediterranean-inspired salad pairs well with a crisp and refreshing white wine such as Sauvignon Blanc or Assyrtiko. Their acidity complements the lemony dressing and feta cheese while refreshing the palate between bites.

Nutrition values

Calories: 380 kcal | koolhydraten: 23 g | Eiwitten: 13 g | Vet: 28 g | Suiker: 6 g
————————————————————————————————–
Course; Salad
Cuisine; Mediterranean
Diets; Gluten-Free / Vegetarian

Mediterranean Potato and Cauliflower Salad with Black Olives

Mediterranean Potato and Cauliflower Salad with Black Olives

Couverts4
Preparation 10 minutes
Preparation time:20 minutes
Deel op Facebook Print Recipe

Equipment

  • 2 pots for boiling
  • Large mixing bowl

Ingredients

Instructions

  • Wash the cauliflower and cut it into florets.
  • Peel, wash, and cube the potatoes.
  • Heat two pots of salted water.
  • Once boiling, cook the cauliflower in one pot for 15 minutes and the potatoes in the other pot for 20 minutes, or until both are tender.
  • Once cooked, drain the cauliflower and potatoes and let them cool.
  • In a large mixing bowl, combine the mustard and red wine vinegar.
  • Slowly add the olive oil while whisking vigorously with a small whisk or fork until emulsified.
  • Add the cooked cauliflower, potatoes, chopped green onions, and black olives to the dressing.
  • Season with salt and pepper to taste, then gently mix all the ingredients until well combined.
  • Serve immediately or refrigerate until ready to serve.

Notes & Wine Advice

Wine Advice:

This Mediterranean-inspired salad pairs well with a light-bodied red wine such as Pinot Noir or a crisp white wine like Pinot Grigio. The acidity and fruitiness of these wines complement the tangy dressing and savory olives while refreshing the palate.

Nutrition values

Calories: 320 kcal | koolhydraten: 26 g | Eiwitten: 4 g | Vet: 23 g | Suiker: 2 g
————————————————————————————————–
Course; Salad
Cuisine; Mediterranean
Diets; Gluten-Free / Vegetarian

Cauliflower “Potato” Salad

Cauliflower “Potato” Salad

Couverts6
Preparation 10 minutes
Preparation time:6 minutes
Deel op Facebook Print Recipe

Equipment

  • Large pot
  • Mixing bowl

Ingredients

Instructions

  • Bring a large pot of salted water to a boil.
  • Add the cauliflower florets and cook until al dente, about 6 minutes.
  • Drain and cool.
  • In a mixing bowl, combine the cooked cauliflower, diced hard-boiled eggs, diced ham, grated carrot, and thinly sliced green onions.
  • In a separate small bowl, whisk together the mayonnaise, sour cream, sweet relish, and Dijon mustard.
  • Pour the dressing over the cauliflower mixture and gently stir until everything is well coated.
  • Season the salad with salt and pepper to taste.
  • Refrigerate the salad for at least 30 minutes before serving.
  • Serve chilled, garnished with chopped parsley if desired.

Notes & Wine Advice

Wine Advice:

This savory salad pairs well with a light-bodied white wine such as Chardonnay or Sauvignon Blanc. Their crisp acidity and fruity notes complement the creamy texture of the salad while balancing the richness of the mayonnaise and sour cream.

Nutrition values

Calories: 230 kcal | koolhydraten: 8 g | Eiwitten: 14 g | Vet: 16 g | Suiker: 4 g
————————————————————————————————–
Course; Salad
Cuisine; International / Global
Diets; Gluten-Free / Low Carb

Zesty Cauliflower and Lima Bean Salad with Lemon Pesto

Zesty Cauliflower and Lima Bean Salad with Lemon Pesto

Couverts8
Preparation 15 minutes
Chilling Time 4 hours
Deel op Facebook Print Recipe

Equipment

  • large salad bowl
  • blender or food processor
  • Pot for blanching or steaming
  • Ice water bath

Ingredients

  • 1 large cauliflower about 1 lb, cut into small florets
  • 3 carrots julienned
  • 1 red pepper cut into strips
  • 1 can 19 oz or 2 cups cooked Lima beans, drained

Lemon Pesto:

Instructions

  • Blanch the cauliflower and carrots by boiling or steaming for 5 minutes, then immediately plunging them into ice water to stop the cooking process.
  • Drain well.
  • In a large salad bowl, combine the blanched cauliflower and carrots with the red pepper strips and Lima beans.
  • In a blender or food processor, combine the basil, pine nuts, olive oil, lemon juice, lemon zest, garlic, salt, and pepper.
  • Blend until smooth to make the lemon pesto.
  • Pour the lemon pesto over the vegetables and beans in the salad bowl, and toss until everything is evenly coated.
  • Refrigerate the salad for several hours to allow the flavors to meld.
  • Serve chilled.

Notes & Wine Advice

Wine Advice:

This vibrant salad pairs well with a light and crisp white wine such as Pinot Grigio or Sauvignon Blanc. Their acidity complements the lemony pesto while refreshing the palate between bites of the hearty salad.

Nutrition values

Calories: 200 kcal | koolhydraten: 20 g | Eiwitten: 8 g | Vet: 12 g | Suiker: 4 g
————————————————————————————————–
Course; Salad
Cuisine; International / Global
Diets; Gluten-Free / Vegetarian

Spiced Couscous, Cauliflower, and Chickpea Salad

Spiced Couscous, Cauliflower, and Chickpea Salad

Couverts6
Preparation 25 minutes
Preparation time:10 minutes
Deel op Facebook Print Recipe

Equipment

  • Large bowl
  • plastic wrap
  • skillet

Ingredients

Dressing:

Instructions

  • In a large bowl, combine the couscous with boiling water, 1 tbsp olive oil, and 1/2 tsp salt.
  • Cover with plastic wrap and let rest for 20 minutes.
  • In a skillet over high heat, toast the cauliflower florets and chickpeas in 2 tbsp olive oil for about 5 minutes, stirring occasionally, until evenly browned.
  • Add the sweet curry powder, Hungarian paprika, and turmeric to the skillet.
  • Reduce heat and cook for an additional 5 minutes.
  • Season with salt and pepper and remove from heat.
  • In a small bowl, rehydrate the raisins with 1 cup of boiling water.
  • Fluff the cooked couscous with a fork.
  • Add the dressing ingredients (orange juice, lemon juice, 1/3 cup olive oil, lemon zest, salt, and pepper) and mix well.
  • Stir in the cauliflower and chickpea mixture, rehydrated raisins, toasted almonds, diced apple, and chopped mint.
  • Mix until well combined.
  • Add the watercress to the salad just before serving and toss gently.
  • Serve immediately or refrigerate until ready to serve.

Notes & Wine Advice

Wine Advice:

This vibrant salad pairs well with a crisp and fruity white wine such as Pinot Gris or Sauvignon Blanc. Their acidity and freshness complement the spices and sweetness of the salad while balancing its flavors.

Nutrition values

Calories: 420 kcal | koolhydraten: 49 g | Eiwitten: 10 g | Vet: 22 g | Suiker: 17 g
————————————————————————————————–
Course; Salad
Cuisine; International / Global
Diets; Gluten-Free / Vegetarian

Citrus-Infused Cauliflower and Cranberry Salad

Citrus-Infused Cauliflower and Cranberry Salad

Couverts6
Preparation 15 minutes
Preparation time:1 hour
Deel op Facebook Print Recipe

Equipment

  • Food processor
  • Large mixing bowl

Ingredients

Instructions

  • Cut the cauliflower into florets and process them in a food processor until you get a granular mixture.
  • In a large mixing bowl, combine the diced onion, tomatoes, and cucumber.
  • In a separate bowl, whisk together the lemon juice, olive oil, parsley, basil, harissa, and salt.
  • Add the cauliflower granules and dried cranberries to the bowl of vegetables.
  • Pour the dressing over the salad and toss until well combined.
  • Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.

Notes & Wine Advice

Wine Advice:

This vibrant salad pairs well with a crisp and fruity white wine such as Sauvignon Blanc or Pinot Grigio. Their acidity will complement the citrus flavors and balance the sweetness of the cranberries.

Nutrition values

Calories: 150 kcal | koolhydraten: 15 g | Eiwitten: 2 g | Vet: 10 g | Suiker: 8 g
————————————————————————————————–
Course; Salad
Cuisine; International / Global
Diets; Gluten-Free / Low Carb / Vegetarian

Spiced Red Lentil and Cauliflower Soup with Coconut Milk

Spiced Red Lentil and Cauliflower Soup with Coconut Milk

Couverts6
Preparation 10 minutes
Preparation time:35 minutes
Deel op Facebook Print Recipe

Equipment

  • large saucepan
  • Blender or hand blender

Ingredients

Instructions

  • In a large saucepan, heat the vegetable oil over medium heat.
  • Add the chopped onions and sauté for a couple of minutes until softened.
  • Stir in the chopped garlic and chopped ginger, and cook for another 2 minutes.
  • Add the sliced carrots, cauliflower florets, red lentils, vegetable broth, ground coriander, turmeric, chopped lemongrass, salt, and pepper.
  • Bring to a simmer and cook for 30 minutes, or until the vegetables and lentils are tender.
  • Using a blender or hand blender, puree the soup until smooth.
  • Pour in the coconut milk and blend again until well combined.
  • Taste and adjust seasoning if necessary.
  • Serve hot, garnished with a swirl of coconut milk or a sprinkle of chopped fresh herbs if desire

Notes & Wine Advice

Wine Advice:

This fragrant and spiced soup pairs well with a slightly sweet white wine such as Riesling or Gewürztraminer. Their fruity and floral notes complement the coconut milk and spices in the soup while balancing its richness.

Nutrition values

Calories: 280 kcal | koolhydraten: 30 g | Eiwitten: 10 g | Vet: 14 g | Suiker: 6 g
————————————————————————————————–
Course; Soup
Cuisine; India
Diets; Gluten-Free / Vegetarian