Cauliflower – T.W.O.

Cauliflower Couscous Salad

Published on August 21, 2014August 21, 2014 by T.W.O.1 Comment

It’s summer time and who wants to turn their stove on? We don’t! Well, at least T.W.O. tries to avoid it! We whipped up this “couscous” cauliflower recipe for a side dish one Friday evening. When cauliflower is put into a food processor, the consistency is very much that of the real couscous. It’s a great gluten-free alternative for couscous and still has extraordinary taste and texture! It is a must try!

Cauliflower Couscous Salad

Ingredients
– 1 head of cauliflower, cut into chuncks
– 1 red bell pepper, diced small
– 1 yellow bell pepper, diced small
– 1 can of chickpeas, rinsed and patted dry
– 3 Tablespoon fresh dill, chopped
– 3 Tablespoon fresh flat-leaf parsley, chopped
– 3 Tablespoons fresh mint leaves, chopped
– 2 garlic cloves, minced
– Spicy Lemon-Herb Vinaigrette (recipe below)

Instructions
1. Place half of the cut cauliflower florets to the bowl of a food processor and process for a few seconds or until the cauliflower resembles couscous. Place into a bowl and repeat for the remaining cauliflower chunks.
2. To the processed cauliflower, add the remaining ingredients including the vinaigrette. Add as much vinaigrette as you wish. Season with pepper and salt. Toss and serve.

Spicy Lemon-Herb Vinaigrette Ingredients
– 1 cloves garlic
– Zest of 1 lemon
– 1/2 cup fresh lemon juice
– 1 Tablespoon fresh dill
– 1 Tablespoon fresh flat-leaf parsley
– 1 Tablespoon fresh mint leaves
-2 teaspoons sugar
– 2 teaspoon Dijon mustard
– salt
– pepper
– ¼ teaspoon ground cumin
– ¼ teaspoon red pepper flakes
– 3 Tablespoons olive oil

Preparation
Add all ingredients up to and including the red pepper flakes into the bowl of a food processor and process to blend well. Add the olive oil slowly while processor is running. Blend well. Use immediately or keep covered in the fridge.

Cauliflower Steaks

Published on April 4, 2014June 6, 2014 by T.W.O.Leave a comment

A steak that isn’t meat or doesn’t contain a lot of calories – is this even possible! Well T.W.O. makes is possible with cauliflower! Yes, that’s right we are making steaks with cauliflower! Grab your herbs and mushrooms and lets make this vegetarian dish!

Cauliflower Steaks

Ingredients:
– 1 head cauliflower
– 1 cup mushrooms, diced
– 6 Tablespoons basil olive oil
– 2 teaspoons red pepper (cayenne)
– 3 teaspoons oregano
– 3 teaspoons ground coriander
– 2 teaspoons garlic powder
– 6 Tablespoons balsamic vinegar
– Krazy Salt
– Pepper

Directions:

Preheat oven to 415°.

Cut the cauliflower in half. Remove the steam.
Take the halves and cut thick slices. You should get a total of 4-6 “steaks” depending on the size of your cauliflower.
In a pan, heat up 4 Tablespoons of olive oil over medium-high heat. Place the steaks in the pan and top with all the spices, salt, pepper and balsamic. (Make sure to save ½ the ingredients for each side) Brown each side for about 4 minutes each.
Remove from the pan and place on a foil-lined cookie sheet.
Cook in the oven for about 20-25 minutes.
While the steaks are cooking, sauté mushrooms in the pan with 2 Tablespoons of olive oil. The excess spices from the pan will be enough to spice up your mushrooms. Add salt and pepper to taste.
When the cauliflower is done, remove and plate. Top with sautéed mushrooms and greens.

Healthy meal or side dish– you got it!

Happy cooking!

Shaved Brussel Sprout Mushroom Pizza with Cauliflower Crust

Published on March 14, 2014March 13, 2014 by T.W.O.1 Comment

It’s that time again – Friday Night Pizza Night with T.W.O. Tonight, we are featuring a shaved brussel sprout, mushroom pizza with a cauliflower crust. It’s not your traditional pizza, but that’s what makes it fun and original- right? Can’t keep eating the same thing every week. If you are looking to experiment with you pizza, this recipe is for you! Did we mention it is healthy and gluten-free? Oh…and it tastes good too! Happy Friday Night Pizza!

For the Crust
– 1 large head of cauliflower or two small heads, coarsely chopped (creates about 4 cups of cauliflower “rice”)
– 3 eggs
– 1- 1 ½ cups almond meal
– ¼ cup mozzarella cheese
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
Sea salt and cracked black pepper

For the Toppings
– 1 cup ricotta cheese
– 2 cups mozzarella
– 1 large yellow onion, peeled and chopped
– 2 cups Brussels sprouts, shredded
– 1 Tablespoon balsamic vinegar
– 1 small package mushrooms
Sea salt and cracked black pepper

Place chopped cauliflower in food processor, sprinkle with salt and pepper and pulse until it resembles a rice consistency. Transfer cauliflower rice to a large bowl and add almond meal, eggs, mozzarella garlic powder and onion powder. Using your hands, mix all ingredients together until it begins to stick and can be shaped into two balls.

If the cauliflower balls are too wet, squeeze the excess liquid out and add a little bit more almond meal. The texture will never be dry like conventional flour dough but you don’t want it to be dripping wet either. A little moisture is fine and will not prevent the crust from firming up in the oven.

Line a two baking sheet with parchment paper. Transfer the cauliflower balls onto the center of the paper and using your hands, shape into a pizza crust of about 1/3 inch thickness. Bake the cauliflower pizza crust in the oven for 20-25 minutes, until the sides are beginning to brown. Remove from oven.

Once the pizzas are done, spread one pizza with ricotta and the other with mozzarella. Spread the Brussels sprouts, onions and mushrooms evenly over the top of the pizza. Drizzle with balsamic.