Vegetable and Chickpea Curry

Vegetable and Chickpea Curry

Makes: 4 to 6 servings

Ingredients
3 cups cauliflower florets
1 15-ounce can chickpeas, rinsed and drained
1 cup loose-pack frozen cut green beans
1 cup sliced carrots
1/2 cup chopped onion
1 14-ounce can vegetable broth
2-3 teaspoons curry powder
1 14-ounce can light coconut milk
1/4 cup shredded fresh basil leaves
Cooked brown rice (optional)

Directions 
1. In a 3-1/2- or 4-quart slow cooker, combine cauliflower, chickpeas, green beans, carrots, and onion. Stir in broth and curry powder.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
3. Stir in coconut milk and shredded basil leaves. Spoon rice, if using, into bowls, and ladle curry over the top.

Nutrition facts per serving: 219 calories, 8g protein, 32g carbohydrate, 7g fat (4g saturated), 9g fiber

Spicy Cauliflower Stems

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Serves: 4
Total Calories: 863.735

Ingredients

1 tablespoon or store-bought 
3 stems (6-inch each) cauliflower (or 3-inch stems from 6 cauliflowers) 
2 tablespoons mustard oil or peanut oil 
1 large onion , cut in half lengthwise and thinly sliced 
2 tablespoons peeled minced fresh ginger 
1 to 3 fresh green chili pepper , such as serrano, minced with seeds 
1 tablespoon coriander seeds, coarsely ground 
1 teaspoon ground cumin 
1/2 teaspoon ground paprika 
1/4 teaspoon ground turmeric 
1 teaspoon cayenne pepper , or to taste 
1 teaspoon salt , or to taste 
1 large tomato , finely chopped 
1/2 cup finely chopped fresh cilantro , including soft stems 
1 teaspoon mango powder 
1/2 teaspoon 

Directions:

1. Prepare the 5-spice mixture. Then wash the cauliflower stems well. Cut each inch stem in half cross-wise and then into halves or quarters lengthwise, depending on their thickness.

2. Heat the oil in a medium cast-iron or nonstick wok or skillet over medium-high heat and add the 5-spice mixture they should sizzle upon contact with the hot oil. Quickly add the cauliflower stems and cook, stirring, until golden, 4 to 5 minutes.

3. Add the onion, ginger, and green chili peppers, and stir until golden, 3 to 5 minutes. Mix in the coriander, cumin, paprika, turmeric, cayenne pepper, and salt, and stir about 1 minute. Add the tomato and cilantro and cook, stirring, until all the juices dry up and the spices cling to the pieces, 3 to 5 minutes. Mix in the mango powder. Transfer to a serving dish, sprinkle the garam masala on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 863.735
Calories from Fat: 267.161

Cauliflower Crust Pizza

Cauliflower Crust Pizza

Serves 2

ingredients:

1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)

pizza sauce, shredded cheese and your choice of toppings*

directions:

To "Rice" the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.

In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.

Bake at 450 degrees for 15 minutes.

Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

Enjoy!

*Note that toppings need to be precooked since you are only broiling for a few minutes.

*another way to 'rice' the cauliflower: I took frozen cauliflower and microwaved it as per package directions. Then I let cool slightly, shredded with a cheese grater and measured out the cup.

Want to hear something else? The entire crust is only:

calories: 434
fat: 25 g
carbs: 8 (net), 13 if counting all
fiber: 5 g
protein: 41 g

Per serving, that's only 109 calories and 2 net carbs

Cheesy Baked Meatballs

Cheesy Baked Meatballs

Silje (Mamma.til.1.barn)

Simply boil or steam a head of cauliflower until soft.

Puree and add milk or boiled liquid to thin it out until it resembles a bechamel sauce. Heat until steaming and remove from heat. Add 1 cup of sharp grated cheddar and stir til melted.

Bake meatballs (cooked ones) in sauce topped with grated parmesan until golden and bubbly! Serve with pasta!