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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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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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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Cookbook Cover
Recipes for curries vary almost more than any other dish, which is great because you can hardly go wrong. Curries make delicious use of last night’s roast pork, chicken, beef, or seafood, and they are a wonderful way to serve just vegetables as a main course. Use two cups of cooked meat, as in our family staple here, eggplant and chicken curry; it’s Brendan’s favorite. Or make a curry of cauliflower florets and sugar snap peas as a meatless variation. Either way, make it as spicy as you wish, tasting as you go, adding small amounts of curry powder and chile paste until the heat is just right for you. Curry powder is a combination of spices whose potency varies with the manufacturer; some have more cumin and coriander, others more ginger and chili powder. Since this isn’t a book about the nuances of South Asian cooking, I’ll not insist you make your own, but I do hope you’ll sample a few curry powders to find your favorite. As for rice, use what you have, but I love basmati and jasmine rice. You can even use brown rice.
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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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4.75

Fish and Vegetable Curry
This recipe has many variations: To sweeten it up, add shredded carrots, baby peas, corn kernels, or sugar snap peas. To spice it up, add ginger, minced hot peppers, fresh lemongrass, chile oil, hot sauce, or cayenne. To bulk it up, add cabbage, cauliflower, kale, or chard. You can use any type of fish fillet in this recipe. Shrimp, scallops, and crab meat also work well. Just make sure to adjust the cooking time. For a more stew-like consistency, make the rice separately and serve the vegetable curry over the rice.
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4.5

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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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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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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