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Blending and mashing vegetables in broth and adding coconut milk gives this vegetarian soup recipe a bisque-like texture without the dairy.
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This is a favorite family recipe that I ate quite a bit of when I was pregnant. It's just one of those things that you can't get enough of!
cooking.nytimes.com
The recipe comes to us courtesy of Erin Wysocarski, of Redondo Beach, Calif., a 10-year vegan who has grown accustomed to bringing portable food to holiday gatherings "Most folks who have never heard the term 'cauliflower steak' give a little chuckle," said Ms Wysocarski, who writes the Olives for Dinner vegan food blog
Ingredients: cauliflower, sage, olive oil
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A rich soup with a gloriously distinct flavor, this is a meal in itself. The cilantro cream is a lovely touch.
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This is an expert gratin recipe with made-from-scratch cheese sauce--an important cooking technique and a delicious way to eat your veggies.
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I love making homemade soups in the fall, and this is my new favorite. Serve with crusty rolls.
cooking.nytimes.com
Long before the Cheesecake Factory made this dish popular in the United States, it was made at Yardbird in Hong Kong by the Canadian chef Matt Abergel Food that is “Korean-fried” combines the thin, crisp crust of Japanese tempura with the fire of Korean gochujang, a spicy staple available in any Asian market The Yardbird version also includes tempura mix and red yuzu kosho, a tart Japanese condiment made of red chiles, yuzu and salt
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This is a great side-dish. Carrots and cauliflower are baked in a zesty hollandaise sauce. It may seem complicated but its very easy, as long as you have a blender. Very creamy and zippy!! Not to mention DELICIOUS!
cooking.nytimes.com
Cauliflower is perhaps the least appreciated member of the large family of cruciferous vegetables, no doubt due to memories of encountering it boiled, flabby and timidly seasoned, if seasoned at all When cooked properly, it is a delight Cauliflower can stand up to rather bold seasoning, in fact
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Cauliflower and cherry tomatoes make a festive duo in this crunchy salad with a light dressing. Bring to any summer picnic or Memorial Day barbeque.
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Big Ray's paleo roasted cauliflower is tossed in a delicious blend of dill, cumin, and olive oil for a quick and easy weeknight side dish.
cooking.nytimes.com
This bold-flavored cauliflower dish is a perfect riposte to winter blues It combines three sunny Mediterranean flavors with white and wintry cauliflower, which is brightened hardily It all takes under half an hour, because the only real cooking is boiling the cauliflower, and the rest is just letting the olives, capers, chiles and some garlic and lemon get acquainted.