Top Rated Cauliflower Recipes

These hand pies are beautifully crafted using either a tomato or spinach tortilla, which makes them so easy and fun to eat. The aromatic curry mixed with hearty vegetables gives it a taste reminiscent of an open-faced samosa. If you don’t like spicy food, cut the amount of cayenne in half, but I think heat is the only way to go with these pies. And besides, all that spiciness is balanced by the sweet mango chutney and yogurt sauce. Click here to see more recipes for your cupcake pan.  Click here to see 10 Great Dishes to Make with Frozen Vegetables.
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This is a great one-pot meal that's a fun twist on a favorite, stuffed cabbage.  Click here to see more recipes on Cindy's Table.
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I decided to make these delicious caramelized shallot meatloaf muffins as individual servings. This way I can freeze the leftovers and just take out one at a time to enjoy later. You can also form this meatloaf on a baking sheet or use a loaf pan. As a bigger meatloaf, I would bake for 45-55 minutes. Click here to see more recipes on Cindy's Table.
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lentil meatloaf
This recipe has inspired many people to claim the result is better than traditional meatloaf. It’s a bit of a fussy recipe, but it’s always worth the time and effort. Be sure to finely chop all the vegetables so the loaf holds together well. You can serve it with cauliflower mashed potatoes, applesauce, and steamed greens. 
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Stovies
Stovies are a delicious, filling, and traditional Scottish dish. Comfort food at its best.It's a simple, one-pot dish, made on the stove-top (maybe that's where the name came from), and the must-have ingredients are potatoes, onions, salt, and pepper.But one of the special things about this tasty dinner is that there isn't just one set of ingredients or one way to make them. Different regions of Scotland, and even individual families, have their own favorite way to prepare them.-Scottish At HeartThis recipe is courtesy of Scottish At Heart.
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Crescent Turkey-Shaped Veggie Platter
Charm your guests at Thanksgiving with this tasty turkey appetizer. Change up the veggies if you like! This recipe comes from Pillsbury. Click Here to See More Appetizer Recipes
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Acorn Squash Soup with Pistachios, Black Bread, and Apples
Squash is such a good flavor absorber that I keep coming up with new things to do with it. With a little imagination and the ingredients in your fridge, you likely have the makings of a good squash soup. The combination here works as a complete meal, especially for, say, lunch on a cold winter weekend. The black bread croutons add crunch and body, and the apples call up hints of a savory apple crisp. For a heartier meal, skip blending the squash and serve it roasted, alongside duck breast or turkey leg. You can also substitute cauliflower for the acorn squash. — Franklin Becker, Good Fat Cooking Click Here to See More Soup Recipes
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Crawfish Étouffée Recipe
Etouffée is a Cajun dish in which a main ingredient (usually shellfish) is smothered in a chunky sauce made of stock, tomatoes, peppers, and onions. Crawfish is the most popular version of étouffée; shrimp is easier to find and equally delicious. Cajun cuisine comes from Acadian immigrants deported from Canada to Louisiana in the 18th century who brought French culinary techniques to locally available ingredients. Crawfish étouffée is a prime example of a perfect pairing of the two cultures. Serve with white rice. Given the number of ingredients in this dish, make sure to chop your vegetables and portion out your spices ahead of time.
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The wonderful gift of this dish is the flavor of the ham next to the bacon’s. While seemingly similar cuts, when placed side by side, you’ll experience the subtle variances in taste and texture. Pair this bacon-wrapped centerpiece with unsweetened apple sauce, cauliflower mashed "potatoes," and some roasted vegetables (or if you’re up for a culinary challenge, Paleo stuffing). With this protein and fiber-rich meal, you’ll turn your typical post-brunch slump into an energized afternoon with the family — shopping, hiking, or simply prepping for the coming week.  
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Thai food is so flavorful and so full of healthful fresh vegetables--why don't I cook it at home more? Naomi Duguid's story "Thai Tonight" in the May/June 2013 issue of EatingWell Magazine helped me realize what I'm missing: a few easy-to-find Thai ingredients. Don't Miss: 10 Essential Ingredients of Thai Cooking I just need to slow down in the "Asian" aisle at the supermarket and add a jar of fish sauce and a jar of curry paste to my shopping cart along with a couple cans of "lite" coconut milk (so when I use one this week I still have one for the next time I need it). Don't Miss: Easy Thai Recipes to Make at Home With those ingredients in my pantry, the next time I run across a Thai recipe I want to make I won't have to regretfully turn the page--and I'll have what I need to make this amazing Vegetarian Thai Red Curry for dinner tonight! Vegetarian Thai Red Curry Print, save and share this recipe! Healthy Weight Makes: 4 servings, about 1 1/3 cups each Active time: 30 minutes | Total: 30 minutes This flavorful vegetarian Thai red curry recipe matches sweet potatoes with fresh dandelion greens and asparagus, though you can substitute cauliflower florets, cubed Asian eggplant, squash or carrots. If you're using cauliflower or eggplant, add them earlier, when the potato is only partially cooked, as they will take longer to cook than asparagus. Classic Thai red curry is flavored with lime leaves and Thai basil. If you find them, use them, but even without them the vegetable curry will still be a knockout. 1 14-ounce can "lite" coconut milk, divided 2 tablespoons vegetarian Thai red curry paste (see Tip), or to taste 1 pound sweet potatoes, peeled and cut into 11/2-inch cubes 2 cups water 1 bunch asparagus, trimmed and cut into 2-inch lengths 2 fresh cayenne chiles or bird chiles (see Tip), cut into long strips (optional) 2 whole lime leaves (fresh or frozen; see Tip) or 2 teaspoons lime zest 2 cups coarsely chopped dandelion greens or arugula 1/2 cup fresh basil leaves, preferably Thai basil 1/4 teaspoon salt 1. Heat a wide heavy pot over medium-high heat. Add about 2 tablespoons coconut milk and curry paste, stirring to dissolve it. Cook, stirring, until aromatic, 30 seconds to 1 minute. Add 1 cup of the coconut milk and cook for 1 minute, then add sweet potatoes. Stir to coat the pieces and cook, stirring frequently, for 3 minutes more. 2. Add water and bring to a boil. Cook until the sweet potatoes are almost cooked through, about 5 minutes. Add the remaining coconut milk, asparagus, chiles (if using) and lime leaves (or lime zest); cook for 1 minute. Stir in dandelion greens (or arugula), basil and salt until well combined. Continue cooking until the asparagus is just tender, 1 to 2 minutes more. Remove lime leaves, if necessary, before serving. Per serving: 175 calories; 7 g fat (5 g sat, 0 g mono); 0 mg cholesterol; 25 g carbohydrate; 0 g added sugars; 5 g protein; 4 g fiber; 354 mg sodium; 433 mg potassium. Nutrition bonus: Vitamin A (333% daily value), Vitamin C (52% dv), Folate (25% dv). Tips: Red curry paste is a blend of chile peppers, garlic, lemongrass and galangal (a root with a flavor similar to ginger). Look for it in jars or cans in the Asian section of the supermarket or specialty stores. The heat and salt level can vary widely depending on brand. Be sure to taste as you go. If fresh cayenne chiles or Thai bird chile are not available at your market, serrano or jalapeño chiles can be used as a substitute. Lime leaves lend Thai cooking one of its signature flavors--lemony and floral. Look for them fresh (or frozen) in Asian markets and online. Fresh leaves may be frozen, airtight, for up to 3 months. If you can't find them, use freshly grated lime zest as a substitute: 1 teaspoon zest for each lime leaf. What Thai recipes do you make at home?  
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Tuscan Kale
Admittedly, I have been obsessed with kale lately. There is a dish at one of my favorite breakfast places, Fresh Café, that serves one of the most delicious meals that brilliantly showcases kale. I was hooked. Not only is this one of the prettiest of greens around, it’s ridiculously healthy for you. Bonus! There are a few different types of kale, including the more popular curly kale, which has a dark green color and rich peppery taste. The kale that I used for this recipe is called Tuscan kale and has a beautiful, soft flavor, bursting with green healthy goodness. As part of the cruciferous family, kale is most closely related to wild cabbage and has similar health benefits to broccoli, cauliflower, and collard greens… all of which I love as well! Inspired by my love for anything crispy and salty, I instantly thought of grabbing my new favorite ingredient to make chips. What came of it was a crispy, savory, and absolutely perfect substitute for potato chips on movie night. The crunchy sound that they make drives me giddy! Try it for yourselves, I promise that if you’re a veggie fan like me, you’ll go crazy for these crispy treats!
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