<\/figure>8. Buffalo Chicken Pie<\/h3>\n\n\n\nWhat you need:<\/p>\n\n\n\n
1 and a half pounds of chicken breast, cooked and shredded 2 celery stalks, chopped A clove of garlic, minced A chopped carrot Tbsp butter 2 tbsp cayenne pepper sauce<\/p>\n\n\n\n
For the sauce:<\/p>\n\n\n\n
\u00bd cup sour cream 1 and a half tbsp hot sauce \u00bd tsp ground mustard \u00bd tsp salt Tbsp grated parmesan<\/p>\n\n\n\n
For the crust:<\/p>\n\n\n\n
2 cups riced cauliflower 2 eggs, beaten 2 and a half tbsp coconut flour Tbsp cayenne pepper sauce \u2153 cup grated swiss cheese Salt and pepper<\/p>\n\n\n\n
To make:<\/p>\n\n\n\n
Preheat the oven to 400 degrees and grease an 8 by 8 baking dish. In a skillet combine the butter, celery, garlic, and carrots. Saute on medium until veggies soften. Add the cooked chicken and 2 tbsp cayenne pepper sauce. Saute for about five minutes. Reduce heat and simmer for five minutes.<\/p>\n\n\n\n
Remove and let cool a bit. In a bowl mix all the sauce ingredients. Mix the chicken and veggies with the sauce. Spoon into a baking dish. Combine all the crust ingredients in a mixing bowl and mix thoroughly. Spread over chicken mixture. Bake for 30 minutes or until crust is browned. Top with cheese and serve.<\/p>\n\n\n\n
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<\/figure>9. Cauliflower Grilled Cheese Sandwiches<\/h3>\n\n\n\nWhat you need:<\/p>\n\n\n\n
A head of riced cauliflower, cooked A beaten egg 1 and a half cups grated cheddar cheese 12 slices of mozzarella cheese Sage, oregano, ground mustard seed, dried thyme, and pepper Butter to grease Fresh parsley for a garnish<\/p>\n\n\n\n
To make:<\/p>\n\n\n\n
Strain the excess liquid from the cooked riced cauliflower. Combine the cauliflower with the beaten egg, half cup of grated cheese, and all of the spices. Mix the ingredients together well. In a greased baking sheet form the cauliflower mixture into the form of sliced bread.<\/p>\n\n\n\n
This recipe will make about four slices of \u201cbread\u201d that is about half an inch thick. Bake the slices in a preheated 350-degree oven for around ten minutes. In a skillet, melt the butter and lay a piece of the bread in the skillet. Cover with the mozzarella cheese and then another piece of the bread. Cook until cheese melts and bread is browned on both sides. Remove from pan, garnish with parsley and serve.<\/p>\n\n\n\n
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<\/figure>10. Cauliflower Rice and Roasted Vegetables<\/h3>\n\n\n\nWhat you need:<\/p>\n\n\n\n
A head of cauliflower 3 peppers, cut into slices 2 zucchini, sliced A sliced aubergine 2 onions, chopped A crushed clove of garlic A red chili, diced ground cumin Roasted pistachios A handful of parsley Some mint \u00bd cup yogurt, plain 2 tbsp tahini A lemon<\/p>\n\n\n\n
To make:<\/p>\n\n\n\n
Preheat the oven to 400 degrees. Cut the peppers, aubergine, and courgettes, save half the pepper to add to the cauliflower rice. Toss the vegetables in some olive oil and sprinkle with salt. Roast for about 50 minutes, turning halfway through. Dry roast the pistachios by adding them to a hot pan and toasting until browned. Mix the yogurt, tahini, and juice of half of a lemon together for the sauce. Quarter the cauliflower and remove the core.<\/p>\n\n\n\n
Grate in a food processor until riced. Heat a tbsp of olive oil in a pan and add the garlic, onion, red pepper, and the chili. Add in the cauliflower and cook for about five minutes. Add in the tbsp of cumin, the rest of the lemon juice, and the pistachios. Remove from heat and add the parsley and mint. Arrange on a platter and serve the vegetables over the cauliflower rice.<\/p>\n\n\n\n
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<\/figure>11. Cauliflower Mashed Potatoes<\/h3>\n\n\n\nWhat you need:<\/p>\n\n\n\n
A head of cauliflower 3 cloves minced garlic 3 tbsp butter Tbsp coconut milk Salt and pepper to taste Tbsp of chopped chives<\/p>\n\n\n\n
To make:<\/p>\n\n\n\n
Cut the cauliflower into quarters. Remove the core. Cut the cauliflower into florets. Cook the cauliflower. To cook on the stove, boil water with a dash of salt. Add in the cauliflower and simmer until soft. To cook in the microwave add the florets to a large bowl with 2 tbsp of water.<\/p>\n\n\n\n
Cover with plastic wrap and microwave on high for roughly ten minutes or until soft. Place the garlic, melted butter, and cream into a food processor or in a high powered blender. When the cauliflower is cooked, drain well and squeeze off any extra water. Add the florets to the food processor. Process until smooth. Add in salt and pepper to taste and puree once more. Stir in the chives. Serve with your main dish.<\/p>\n\n\n\n
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<\/figure>12. Cauliflower Cake<\/h3>\n\n\n\nWhat you need:<\/p>\n\n\n\n
Head of cauliflower A cup of grated parmesan A red onion, cut into rings 8 beaten eggs \u00bd tsp turmeric \u00bd cup of coconut flour \u00bd tsp of baking powder 3 tbsp of olive oil 1 Tsp Dijon mustard 2 tbsp of freshly chopped thyme Salt and pepper to taste<\/p>\n\n\n\n
To make:<\/p>\n\n\n\n
Preheat oven to 400 degrees. Grease the bottom of a cake tin and line with parchment paper. Heat a tbsp of olive oil in a frying pan over medium heat. Add in the onion rings and cook until soft. Remove from the pan and set aside. Rice the cauliflower using a food processor.<\/p>\n\n\n\n
Place the cauliflower into the pan and cook for about 10 minutes. In a bowl, mix together the flour, turmeric, and baking powder. Add in the cauliflower rice, parmesan cheese, thyme, onion, and mustard. Add in the beaten eggs and season with some salt and pepper. Pour into the cake tin and bake for forty minutes or until golden and firm.<\/p>\n\n\n\n
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<\/figure>13. Mashed Cauliflower with Mushroom Gravy<\/h3>\n\n\n\nWhat you need:<\/p>\n\n\n\n
For the potatoes: A head of cauliflower 3 cloves minced garlic 3 tbsp butter Tbsp coconut milk Salt and pepper to taste For the gravy: 8 ounces of mushrooms Garlic clove, crushed \u00bd cup of heavy cream Tbsp balsamic vinegar Thyme, salt, and pepper to taste<\/p>\n\n\n\n
To make:<\/p>\n\n\n\n
Steam the cauliflower until tender. Heat a large skillet over medium heat. Add 2 tbsp of butter. Add in the mushrooms and cook until tender. Stir in the garlic. Add in the vinegar and cook until the sauce becomes syrupy. Stir in the heavy cream and allow to simmer until thickened.<\/p>\n\n\n\n
Stir in the thyme and add salt and pepper to taste. Place the steamed cauliflower into a food processor along with the rest of the ingredients. Pulse until well mashed. Place in a bowl and pour the gravy over the top. Serve hot alongside your favorite main dish.<\/p>\n\n\n\n
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<\/figure>14. Broccoli with Cauliflower Salad<\/h3>\n\n\n\nWhat you need:<\/p>\n\n\n\n
A head of broccoli A head of cauliflower About 14 shrimp \u00bc of a red onion A large tomato 6 tbsp of mayo Salt and pepper to taste Tbsp of oregano \u00bc cup of cheddar cheese 3 cloves of garlic 2 tsp of olive oil<\/p>\n\n\n\n
To make:<\/p>\n\n\n\n
Cut the broccoli and cauliflower into pieces. Peel the red onion and cut it into small pieces. Slice the tomato into small pieces. Grate the cheddar cheese and mince the cloves of garlic. Put water on to boil and add in the cauliflower and broccoli. Boil until the vegetables are tender.<\/p>\n\n\n\n
Drain the water from the broccoli and cauliflower and let cool. Add the olive oil to a pan and add the garlic. Cook for a minute and then add the shrimp to the skillet. Saute until cooked through. In a large bowl, mix the shrimp, broccoli, cauliflower, onion, tomatoes, cheddar, salt and pepper, and oregano. Pour the mayo over the mixture and stir to coat. Serve immediately or refrigerate to store later.<\/p>\n\n\n\n\n\n\n\n
<\/figure>15. Cauliflower Breadsticks<\/h3>\n\n\n\nWhat you need:<\/p>\n\n\n\n
A head of cauliflower, riced using a food processor \u00bd cup of hemp seeds 2 large eggs Salt and pepper to taste 3 tbsp of butter A tbsp of fresh parsley, chopped 2 cloves of minced garlic<\/p>\n\n\n\n
To make:<\/p>\n\n\n\n
Place the cauliflower into a microwave-safe bowl and cook for about ten minutes or until it is softened. Alternatively you can steam the broccoli on the stovetop. Once softened, set aside and let cool. Preheat the oven to 425 degrees. Line a baking sheet with some parchment paper. While the cauliflower cools, combine the butter, garlic and the parsley in a bowl. Heat until butter melts.<\/p>\n\n\n\n
When the cauliflower is cooled, move to a tea towel and squeeze out any excess moisture. Combine the riced cauliflower, eggs, salt, pepper, and hemp seeds. Place the dough onto the baking sheet. Top with garlic butter. Bake for 25 minutes or until golden. Cut into breadsticks and enjoy.<\/p>\n\n\n\n
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