This Chocolate Coffee Breakfast Smoothie is a dessert-worthy treat and a sneaky way to add an extra dose of vegetables to your day. A scoop of riced cauliflower creates an extra thick and creamy texture in the smoothie without adding any weird flavor. Combine the thick texture with the coffee chocolate flavor and I dare say this smoothie reminds me of a Wendy’s Frosty!
Cauliflower Options
If you’re not down with the whole cauliflower-in-a-smoothie idea, a basic coffee-chocolate-banana smoothie is also good. The cauliflower does make it a little thicker and more ice-cream-like, though.
If you have a powerful blender, frozen cauliflower florets will work in place of riced cauliflower. Using rice cauliflower just makes it easier to blend until smooth for less powerful blenders.
Coffee Options
I used instant coffee (freeze-dried coffee) for this smoothie because it’s incredibly easy to work with. It’s inexpensive, it blends into the smoothie easily, and, since it’s shelf-stable, you can keep it on hand without it going bad (it’s also really good to add to chocolate cake). If you prefer not to use instant coffee, you can use strongly brewed coffee or espresso that has been chilled. I would substitute ¼ to ½ of the milk listed in the recipe below with coffee.
Sweeten to Your Liking
The banana provides a subtle sweetness to this smoothie on its own, but I do prefer to add a little extra sugar to balance the cocoa powder and coffee, which are both naturally bitter. But this recipe is extremely flexible and you can use any type of sweetener you like and in whatever quantity you like. Just blend up your smoothie and then add your chosen sweetener to taste.
Can I Skip the Banana?
I don’t recommend skipping the banana in this recipe because frozen bananas also contributes quite a bit to that ice-cream-like texture, as well as adding a little natural sweetness. If you’re not a banana lover, don’t worry, you can’t really taste it in the end product.
Chocolate Coffee Breakfast Smoothie
This Chocolate Coffee Breakfast Smoothie is a dessert-worthy treat and a sneaky way to add an extra dose of vegetables to your day.
How to Make Chocolate Coffee Breakfast Smoothies – Step by Step Photos
All you need for this smoothie is some banana, rice cauliflower, unsweetened cocoa powder, instant coffee, and milk. Oh, and a little sugar or your favorite sweetener (not pictured). You’ll want the banana and riced cauliflower to both be frozen for the most ice-cream-like flavor and texture. Here is a tutorial on how to freeze bananas and how to make riced cauliflower.
Add ½ cup frozen riced cauliflower, ½ of a frozen banana, 1 Tbsp unsweetened cauliflower, 1 Tbsp instant coffee, ½ tsp sugar, and 1 cup milk to a blender (you can wait to add the sugar until after blended if you want to sweeten to taste).
Blend the smoothie until smooth. Taste and adjust the sweetness, if needed.
Look at how rich and creamy this chocolate coffee breakfast smoothie is!! I’m telling you, major Frosty vibes with this one.
This recipe makes either one large chocolate coffee breakfast smoothie or two smaller smoothies. Dessert or breakfast, what do you think?
Move on over, potato, ‘cause there’s a new favorite side dish in town, and it’s called Cauliflower Au Gratin. This
The post Cauliflower Au Gratin appeared first on Easy Side Dish Recipes.
Move on over, potato, ‘cause there’s a new favorite side dish in town, and it’s called Cauliflower Au Gratin. This
Tired of regular roasted cauliflower? Try cauliflower “steaks” instead! Cauliflower steak makes a strong presentation at the dinner table. Think of it more as a side dish…
Tired of regular roasted cauliflower? Try cauliflower “steaks” instead! Cauliflower steak makes a strong presentation at the dinner table. Think of it more as a side dish or meal component than a protein-rich steak—after all, we’re talking about roasted slabs of cauliflower.
You can serve these cauliflower steaks as a simple side dish topped with gremolata or a sprinkle of parsley. Or, create a restaurant-worthy vegetarian meal out of them. Start with a simple base of whole grains and chickpeas or lentils, then top it with cauliflower steak and a vibrant homemade sauce. Beautiful!
Cauliflower steaks require careful cauliflower selection and slicing. Know that the outer slabs will likely fall apart into large florets, which are still very nice. Cauliflower steaks are a bit more work than simple roasted cauliflower, but they’re worth the effort.
If you follow my recipe while maintaining reasonable expectations, you’ll be plenty satisfied by your results. Keep reading for all of my cauliflower steak tips and tricks!
Easy Keto Cauliflower mashed potatoes, a healthy low carb and KETO friendly “mocktato” recipe, is the smashed veggie you never
The post Cauliflower Mashed Potatoes appeared first on Easy Side Dish Recipes.
Easy Keto Cauliflower mashed potatoes, a healthy low carb and KETO friendly “mocktato” recipe, is the smashed veggie you never
A couple of months ago I posted a side dish, Southwest Cauliflower Rice, and ever since I’ve been dying to flesh it out into a main dish. This week I finally got around to it, and OMG, so good! I added some ground beef, black beans, and a bunch of fresh ingredients on top, so you get this wonderful mix of hot and cold flavors and textures, kind of like when you eat a taco, but in bowl form.
Is it Spicy?
The heat level in this recipe depends on the spiciness of two ingredients: the canned diced tomatoes with green chiles (like Ro-tel) and your chili powder. Unfortunately, with both of these ingredients, some brands are spicy and some are not. So you may need to do some experimenting to find the brands that match the heat level that you prefer.
Fresh or Frozen Cauliflower Rice?
You can use either fresh homemade cauliflower rice or frozen store-bought cauliflower rice for this recipe. Both types of riced cauliflower cook very quickly and you shouldn’t need to make any changes to the recipe based on the type of cauliflower rice used.
Take the Taco Seasoning Short Cut
The recipe below includes all the herbs and spices in my homemade taco seasoning. If you don’t have a well stocked spice cabinet, you can use a packet of store-bought taco seasoning in place of the chili powder, smoked paprika, cumin, oregano, salt, and pepper listed in the recipe below.
Other Topping Ideas
This recipe is so flexible! If you don’t like some of the toppings that I used, here are some other ideas:
If you want to make this tasty skillet low-carb, you can skip the black beans and use a full pound of ground beef instead.
If you want to make this taco skillet vegetarian, add an extra can of beans in place of the ground beef. You can use an extra can of black beans, or add a can of pinto or kidney beans.
Beef and Cauliflower Taco Skillet
This beef and cauliflower taco skillet has layers of flavor, color, and texture, and all of your favorite taco flavors in one hearty bowl.
Mince the garlic. Add the garlic, olive oil, and ground beef to a large skillet and cook over medium heat until the ground beef is browned. If you're using a high fat content beef, you may want to drain off the excess fat before the next step.
Drain the can of black beans and add them to the skillet along with the diced tomatoes with green chiles (not drained), chili powder, smoked paprika, cumin, oregano, salt, and pepper. Stir and cook until the skillet is simmering.
Add the riced cauliflower to the skillet (no need to thaw, if frozen). Continue to stir and cook over medium heat until the cauliflower is tender (about five minutes).
While the beef and cauliflower are heating, dice the tomato, avocado, and red onion. Roughly chop the cilantro.
Top the beef and cauliflower mixture with the shredded cheddar. Place a lid on the skillet, and let it heat over medium for a few minutes, or until the cheddar has melted.
Once the cheese is melted, top the skillet with the tomato, avocado, red onion, and cilantro. Serve immediately.
How to Make Beef and Cauliflower Taco Skillet – Step by Step Photos
Mince two cloves of garlic. Add the garlic to a large skillet with 1 Tbsp olive oil and ½ lb. ground beef. Cook over medium heat until the ground beef is browned.
Drain one 15oz. can of black beans and add them to the skillet along with one 10oz. can of diced tomatoes with green chiles (not drained), 1 Tbsp chili powder, 1 tsp smoked paprika, 1 tsp cumin, ½ tsp oregano, ¼ tsp salt, and ⅛ tsp pepper. Continue to cook and stir until the skillet is simmering.
Add 3 cups riced cauliflower to the skillet. Continue to cook and stir until the riced cauliflower is tender(about 5 minutes).
While the cauliflower and beef are heating, dice one tomato and one avocado. Finely dice about ¼ cup red onion. Roughly chop one small handful of cilantro.
Top the skillet with 2 oz. (about ½ cup) shredded cheddar cheese. Place a lid on the skillet and let it heat over medium for a few minutes, or until the cheese is melted.
Once the cheese is melted, top with the fresh tomato, avocado, red onion, and cilantro, then serve!
We shared a recipe for General Tso’s tofu stir-fry years ago and it’s become a fan-favorite. We wanted to try our hands at a cauliflower version and — spoiler alert — it worked extremely well!
Cauliflower florets are tossed in a spicy, gingery sauce t…
We shared a recipe for General Tso’s tofu stir-fry years ago and it’s become a fan-favorite. We wanted to try our hands at a cauliflower version and — spoiler alert — it worked extremely well!
Cauliflower florets are tossed in a spicy, gingery sauce then baked until crispy in the oven. Perfect for enjoying as a snack or side or serving with grains and veggies for a flavorful meal. Just 10 ingredients required and naturally vegan and gluten-free.
A few weeks ago I made some riced cauliflower and stashed it in my freezer. Since then I’ve been adding a little here and a little there to just about everything. It’s such a versatile way to bulk up recipes and add some extra fiber. This week I stirred some into my morning oats and OMG it was so good! Who would have thought? So today I present to you my Cinnamon Pecan Cauli Oats. A totally unexpected winner!
Look at that bowl of oats. You can’t even see the cauliflower in there! And I promise, it doesn’t taste like cauliflower, either.
What Does it Taste Like??
Okay, I know some of you are cringing reading about this right now, but let me promise you, these cauliflower oats do not taste or smell like sulfur (you know, that classic cauliflower smell). The cauliflower itself barely has any flavor, so it’s easily masked by the cinnamon, brown sugar, and milk.
And the texture? It’s absolutely delightful. I don’t know how else to explain it other than that. If you’re someone who has avoided oatmeal because it’s too goopy, you’ll welcome the added texture of riced cauliflower.
What Kind of Oats Can I Use?
The cooking method listed below will work for quick oats, rolled oats, or old-fashioned rolled oats. I highly suggest using old-fashioned rolled oats because they give the most texture. quick oats are more processed and tend to create that more gloopy-gluey texture that so many people dislike about oatmeal.
While you can certainly add cauliflower rice to steel-cut oats, you’ll need to follow the cooking instructions on the package for your steel-cut oats. They require more liquid and a much longer cooking time than rolled oats. You shouldn’t need to change anything about the cooking method when adding the cauliflower rice. Just add it in with the oats and go with it, or if you want more texture, add the cauliflower rice toward the end of the cooking time (about 5 minutes or so) so it doesn’t break down as much.
Do I Need to Cook the Cauliflower Rice First?
Nope, the cauliflower rice will cook right along with the oats, so whether you’re using fresh or frozen riced cauliflower, just toss it in there with your oats. No need to thaw frozen cauliflower rice first.
Cinnamon Pecan Cauli Oats
Adding a scoop of riced cauliflower to your morning oatmeal is an easy and delicious way to add more vegetables to your day!
Combine the rolled oats, riced cauliflower, butter, cinnamon, salt, milk, and water in a bowl. Stir to combine.
Microwave for 3 minutes, stirring every minute or as often as needed to avoid the oats from boiling over (you'll need to stir more often toward the end).
Stir in the brown sugar and pecans just before serving.
Stove Top Instructions
Combine the riced cauliflower, butter, cinnamon, salt, milk, and water in a small sauce pot. Stir to combine.
Bring the pot up to a gentle boil over medium heat, stirring occasionally.
Once boiling, add the rolled oats and stir to combine. Turn the heat down to low and let the oats simmer for three minutes, stirring occasionally. After three minutes, turn the heat off and allow the oats to rest for 2-3 minutes.
Top the oats with brown sugar and chopped pecans just before serving.
Notes
*Any type of milk (dairy or non-dairy) can be used for this recipe.
How to Make Cinnamon Pecan Cauli Oats – Step by Step Photos
To make your cauli oats in the microwave, combine ½ cup rolled oats, ½ cup riced cauliflower, ½ Tbsp butter, ¼ tsp cinnamon, ⅛ tsp salt, ½ cup milk (any type of milk), and ¼ cup water in a bowl. Stir to combine.
Microwave the ingredients for three minutes, stirring every minute or as often as needed to prevent it from boiling over (this tends to be more often toward the end of the three minutes.
Top the bowl of oats with 1 Tbsp brown sugar and 1 Tbsp chopped pecans just before serving.
To make your cinnamon pecan cauli oats on the stove top, combine ½ cup riced cauliflower, ½ Tbsp butter, ¼ tsp cinnamon, ⅛ tsp salt, ½ cup milk, and ¼ cup water in a small saucepot. Stir to combine.
Place a lid on top and bring the saucepot up to a boil over medium heat, stirring occasionally. Once boiling, stir in ½ cup rolled oats, then reduce the heat to low. Let the oats simmer over low for three minutes, stirring occasionally.
After simmering for three minutes, turn the heat off and let the oats rest for a few more minutes, with the lid on top.
Top with 1 Tbsp brown sugar and 1 Tbsp chopped pecans just before serving.
My absolute favorite meal “formula” is roasted vegetables (with or without meat) over a bowl of grains, with a delicious drizzle of sauce. I come back to this type of meal over and over again because the formula is easy to prepare, meal preps well, and there are endless flavor possibilities. This week’s version was Curry Roasted Vegetable Bowls with a Lemon Tahini Dressing drizzle. It’s simple, colorful, flavorful, filling, and will leave you looking forward to the leftovers. :)
What is Curry Powder?
Since curry powder is responsible for all of the seasoning in the bowls, let’s take a minute to chat about it. If you’ve never had curry powder, it’s a warm blend of spices that are pre-ground and blended to mimic the fresh spices used in Indian cuisine. This blend usually includes cumin, turmeric, coriander, and other spices. Every curry powder blend is unique, so you may need to experiment with different brands or recipes to find one that suits your palate. If you’d like to try making your own curry powder, try this recipe for homemade curry powder from Spice it Upp.
Add More to Your Curry Roasted Vegetable Bowls
I kept my curry roasted vegetable bowls simple because I like simplicity, but you can add more to make them a little more fancy, if you’d like. I think a light sprinkle of raisins would add an incredible pop of sweetness to contrast the savory curry powder and tahini dressing.
Slivered almonds would offer an amazing crunch to these bowls without competing with the already strong flavors.
If you want to add some meat, rotisserie chicken would be great, as would some Yogurt Marinated Chicken.
Swap Out the Vegetables or Grains
This recipe is super flexible. You can swap out the vegetables for anything you like. Try broccoli, sweet potatoes, asparagus, sweet bell peppers, Brussels sprouts, or whatever vegetable you like.
The same goes for the “bed” for these bowls. If you don’t like brown rice you can swap it out with white rice, couscous, quinoa, your favorite grain, or even salad greens.
How Long Do The Leftovers Last?
Simple bowl meals like this hold up in the refrigerator for about four days, with the dressing kept on the side. Your mileage may vary depending on the freshness of your ingredients and the conditions within your fridge. I’ll link my favorite meal prep containers for meals like this in the recipe below.
Curry Roasted Vegetable Bowls
These curry roasted vegetable bowls are colorful, full of vibrant flavors, and the leftovers pack up well for your weekly meal prep!
Begin the rice first because it takes the longest to cook. Combine the uncooked rice in a pot with 2 cups water. Place a lid on top, turn the heat onto high, and allow the water to come up to a full boil. Once boiling, turn the heat down to low and let the rice simmer for 45 minutes (no stirring). After 45 minutes, turn the heat off and let it rest with the lid in place for an additional five minutes.
Once the rice is started, move on to the curry roasted vegetables. Preheat the oven to 400ºF. Chop the cauliflower into bite-sized florets. Peel and slice the carrots. Slice the red onion into ¼-inch wide slices.
Place the cauliflower, carrots, and red onion on a parchment lined baking sheet. Drizzle the olive oil over top, then add the curry powder and salt. Toss the vegetables until everything is evenly coated in oil and spices. Spread the vegetables out over the baking sheet in a single layer.
Transfer the seasoned vegetables to the oven and roast for 20 minutes. After 20 minutes give them a good stir, then roast for another 15 minutes. Next, add the frozen peas and toss together with the roasted vegetables, then return the baking sheet to the oven for the an additional 5 minutes. Taste the vegetables and add additional salt, if needed.
While the rice is simmering and the vegetables are roasting, make the lemon tahini dressing. Place the tahini, water, lemon juice, minced garlic, cumin, cayenne, and salt in a blender then blend until smooth. Set the dressing aside.
When the rice has finished cooking, fluff with a fork. Place about ¾ cup rice into each bowl or meal prep container. Top with ¼ of the roasted vegetables. Drizzle with a few tablespoons of dressing just before serving.
How to Make Curry Roasted Vegetable Bowls – Step by Step Photos
Start the brown rice first, since it takes the longest to cook. Add 1 cup brown rice to a sauce pot with 2 cups water. Place a lid on top and turn the heat onto high. Bring the water up to a full boil, then reduce the heat to low and let the rice simmer for 45 minutes (no stirring). After 45 minutes, turn the heat off and let the rice rest with the lid on for five more minutes.
While the rice is cooking, start on the roasted vegetables. Preheat the oven to 400ºF. Chop one head of cauliflower into bite-sized florets. Peel and slice three carrots. Slice one red onion into ¼-inch wide slices. Place all of the vegetables onto a parchment lined baking sheet.
Add 2 Tbsp olive oil, 2 Tbsp curry powder, and ½ tsp salt to the prepared vegetables. Toss the vegetables until they are evenly coated in oil and spices.
Transfer the prepared vegetables to the preheated 400ºF oven. Roast for 20 minutes then give them a good stir. Return the stirred vegetables to the oven and roast for another 15 minutes.
After roasting for 35 minutes total, add 1 cup frozen peas (no need to thaw). Toss them together with the roasted vegetables and return them to the oven for an additional 5 minutes.
While the vegetables are in the oven, prepare the lemon tahini dressing. Combine ⅓ cup tahini, ⅓ cup water, ¼ cup lemon juice, 2 cloves of minced garlic, ½ tsp ground cumin, ¼ tsp cayenne, and ¼ tsp salt in a blender.
Blend the ingredients until smooth, then set the dressing aside.
Give the final roasted vegetables a taste and adjust the salt, if needed.
To build your curry roasted vegetable bowls, add about ¾ cup brown rice to each bowl or container then top with ¼ of the roasted vegetable mix. Drizzle with the lemon tahini dressing just before serving!
Say hello to perfect roasted cauliflower soup with plenty of garlic, nutmeg, and white beans. Buttery cashews help create the ultimate velvety texture while also keeping it dairy-free. Just 10 ingredients required. Let us show you how it’s done!
How to…
Say hello to perfect roasted cauliflower soup with plenty of garlic, nutmeg, and white beans. Buttery cashews help create the ultimate velvety texture while also keeping it dairy-free. Just 10 ingredients required. Let us show you how it’s done!
How to Make Roasted Cauliflower Soup
This cauliflower soup starts with roasting the onions, garlic, and cauliflower to lightly caramelize them and add natural sweetness. Roasting the garlic also tames its bitterness and allows for adding more of its savory, immune-supportive goodness.
I’ve been playing around with riced cauliflower over the past week, and one of the fun and unexpected ways to use it is in fruit smoothies, like this Cherry Almond Smoothie. This rich and creamy smoothie has a natural and subtle sweetness, a creamy texture, and tons of protein and plant fiber to keep you full. So if hiding cauliflower in a fruit smoothie has you curious, keep on reading!
Why Add Cauliflower to a Smoothie?
Cauliflower is a really great neutral ingredient that adds fiber and body to the smoothie, which helps give it a lighter, more creamy texture. Plus, it’s a really simple way to add an extra dose of vegetables to your day.
I used frozen riced cauliflower to my smoothie, but if you have a really good blender you can use frozen cauliflower florets as well.
How Does it Taste?
You can’t taste the cauliflower in this smoothie. Not only is cauliflower mild in flavor already, but I find that ingredients that have a bit of fat (like the almond butter in this recipe) help mask that cruciferous vegetable flavor.
This smoothie has a subtle, natural sweetness, thanks to the banana and cherries. If you prefer a sweeter smoothie, you can add some honey, brown sugar, another sweet fruit like blueberries, or use sweetened almond milk.
Can I Sub the Almond Butter or Almond Milk?
If you can’t eat almonds, another good option is to make this a cherry coconut smoothie. In place of using almond butter and almond milk, you can use some full-fat coconut milk. The creamy coconut flavor will offer that same richness as the almond butter and help hide that cruciferous flavor.
Cherry Almond Smoothie
This rich and creamy smoothie has a natural and subtle sweetness, a creamy texture, and tons of protein and plant fiber to keep you full.
How to Make a Cherry Almond Smoothie – Step by Step Photos
Add ½ cup frozen riced cauliflower, ½ of a frozen banana, ½ cup frozen sweet cherries, 1 Tbsp almond butter, ⅛ tsp cinnamon, and 1 cup almond milk to a blender.
Blend the ingredients until smooth. Sometimes with smoothies you may need to adjust the liquid up or down to make it blend smoothly. Taste the smoothie and adjust the sweetness (honey, sugar, more fruit) to your liking. Serve immediately.
