Doesn’t everything just look more delicious when its served inside a pineapple?
And speaking of pineapple’s, I went to a truly amazing event hosted by Pineapple DC last week. Samin Nosrat author of Salt, Fat, Acid, Heat shared how she fell in love with Cooking at Chez Panisse and worked from busser to chef and everything she learned about cooking. She also taught us how to make Ceaser Salad dressing which was amazing! Her new book, which I can’t wait to get, is about breaking all the rules when it comes to cooking. And rather than relying on recipes that detail specific amounts and cooking time, you should trust your palette to tell you how much or little of each ingredient to add. Furthermore, she said that she believes everyone can cook! Yes, we are looking at you! You are born with a sense of taste and you should always trust your palette to guide you in your cooking. I have been thinking a lot about this over the past few days. And while I agree to some extent, I think there are a whole host of factors to consider. First of all, not everyone wants to be a cook. I think a lot of people just have no desire to learn (you are missing out). Second, not everyone has time to cook. The reason a lot of people don’t cook is because they lack time. For me, I only can cook because I prioritize it over other activities. A third point is that when it comes to food safety, everyone should learn thing or too and always ensure they are cooking their food enough so that they do not get sick. And last but not least, learning how to cook healthy may not be intuitive. Of course, everything tastes better with butter (fat) and salt, but learning how to cook with those ingredients sparingly. And for that, I hope you continue to try my recipes!
Pineapple Cauliflower Fried Rice
a quick and easy one pan meal ready in 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
defrosted if frozen
cauliflower fried rice
(or use a gluten free version)
purple ninja radish
In a large pan, add the olive oil and shrimp. Cook for about 4 minutes on each side.
Meanwhile, cut the pineapple. If you want to use the pineapple as a serving dish, you have to scoop/cut out the pineapple. Either way, you want the pineapple to be cut into small 1 inch cubes.
Cut the zucchini into small 1/2 inch cubes.
Once the shrimp is done, place them to the side. In the same pan, add the tsp of olive oil and minced garlic clove, cauliflower, edamame, and zucchini. Cook for about 5 minutes.
After 5 minutes, add the egg, soy sauce and sesame oil and cook for another 5 minutes.
Add the shrimp and incorporate them into the dish.
Put the pineapple cauliflower fried rice into a bowl or the pineapple.
Use a mandolin to slice the radish.
Thinly slice the red scallion.
Chop up the fresh cilantro.
Garnish with the radish, scallion, and cilantro.
Cauliflower is is one of the most versatile vegetables. I have featured it as pizza, rice, bread stick, mashed potatoes and now as steak. Seriously cauliflower knows no bounds. But you are probably thinking steak.. how can a vegetable be steak? Well let me show you.
I first had cauliflower at Dig Inn when they opened a restaurant in Boston. It was seriously amazing. And the crazy thing is, it’s really filling as like steak. The cauliflower steak was part of their summer menu, i think it came with a pistachio sauce, but since its fall, I created the quintessential fall sauce to pair with my version of cauliflower steak.
Cauliflower Steak with Pumpkin Tahini Dressing and Pistachios
yes I did say Cauliflower Steak
– 1 head of cauliflower
– 1 tablespoon olive oil
- 1 clove garlic, minced
– salt to taste
– 1 tbsp tahini
– 1 TBSP pumpkin puree
– 1 tsp maple syrup
– juice of half a lemon
– 1-2 tsp of water
– TBSP crushed pistachios
- Cut the cauliflower through the center in 2-3 steaks. The number of steaks depends on how much it crumbles.
- In a large skillet, add the olive oil and garlic. Add the cauliflower steaks season lightly with salt.
- Cook on each side for 3-4 minutes.
- To make the dressing add the tahini, pumpkin, maple syrup and lemon juice into a small bowl.
- Mix well until combined. Add water if its too thick.
- To serve, spread dressing over cauliflower, add crushed pistachios on top.
Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!
Gremolata is traditionally made with Parsley rather than swiss chard. But today I am sharing with you a pasta sauce that packs 75% of the daily value for Vitamin C and 100% of Vitamin A. And to be honest the sauce tastes more garlicky than anything, you (or your family) wont even know they are eating a super healthy vegetable! And store bought pasta sauces (besides containing my least favorite vegetable or fruit ever-tomatoes) usually contains lots of added sodium as a preservative. This sauce adds none. And don’t get me started on white cream sauces… its best to just stay far away from those!
So the choice is quite clear! I dare you to try this one! As long as you like garlic you will really love it! And if your not the biggest garlic fan, try adding just half a clove.
And now for the pasta… have you ever tried quinoa pasta. I had before and I liked it. When I was at the grocery store this week though, all I could find was this quinoa corn mix. I had never had it before but I figured it would be similar. It really wasn’t it was a pretty odd texture, too chewy. I would suggest using quinoa only pasta or 100% whole grain pasta instead.
The cauliflower is the perfect addition to this dish. It’s delicious with the gremolata and adds some fiber to keep you full. It helps to mitigate my main issue with eating pasta… it never fill you up. I chose quinoa pasta for that reason but adding the cauliflower definitely makes the difference!
Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!
I love salmon. Salmon is my go-to protein and I would/do eat salmon over chicken any day. I just quickly search salmon on my blog andI am surprised that I haven’t shared any recipes with salmon yet.
Although there are many ways to cook salmon, and fish in general, I tend to cook it in the oven because on the stove top the smell stinks up my entire small apartment. I’ve learned the hard way too many times, so now it just goes in the oven. However, if you don’t have the same issue feel free to cook your salmon anyway you want.
A few weeks ago, I shared the cauliflower fiasco of the early 2000’s. just to recap, my mom tried to trick me by serving me mashed cauliflower instead of mashed potatoes. Long story short…. I knew something was up right away. You can’t fool me into trying new foods (except for tofu… I’ll explain that one another day). So anyways, this is what I was referring to on how to successfully add cauliflower to mashed potatoes. The key word is add, not replace. I used 1 cup of cauliflower roasted with ½ cup of potatoes and really liked the flavor and texture. I don’t think it taste much like cauliflower but the texture is a little different than pure mashed potatoes. If anyone tries this at home, you will have to tell me how it goes!
I just think adding a puree under a piece of fish looks fancy! In addition to the sprouts, I served mine with a bed of greens with a little olive oil and vinegar. I would make this for a date night.. but that would require your date to like fish… mine doesn’t so I just will eat both servings.
Instead of the spiralized craze, I am thinking of starting a new “ricing” craze. You can turn vegetables (especially cauliflower) into a rice like texture to use instead of rice? Any thoughts? Actually I haven’t tested this technique on anything but cauliflower yet… but I’ll keep you posted.
For this cauliflower fried rice recipe I am using one of my favorite new products that I have shared with you before-frozen riced cauliflower from trader joes. It’s so quick and easy and cuts down prep time by a lot!
This recipe packs a lot of veggies! The cauliflower base provides a full cup and in addition I added another 1.5 cups per serving. 2.5 cups of veggies-that’s more than many Americans eat in day let alone one sitting. Carrots, Mushrooms, and Edamame are some usual suspects in fried rice so those are the veggies features in this recipe.I added some shrimp for protein in addition to the egg to make this one well rounded dish!
One note: soy sauce even low-sodium has a lot of sodium! One tablespoon of low-sodium soy sauce had 460 mgs! Try not to add more than the recipe calls for!
It’s Taco Tuesday but who needs an excuse to eat a taco. I know cauliflower and chickpeas probably don’t come to mind for filling for a taco but this combination is great, however, the tahini sauce really sets this taco apart. Tahini is made from ground sesame seeds and used in many middle eastern dishes. I also added some cabbage for crunch and some avocado because, I don’t need a reason to add avocado.
One note: these tacos aren’t great as leftovers, so only make enough that you plan to eat in one sitting.
Try these tacos next Tuesday or any day of the week you want to eat tacos!
Cauliflower is a very versatile vegetable that is part of the cruciferous family. Other vegetables in this family include kale, broccoli, cabbage, bok choy and collard greens. Even though cauliflower is white and not green, that does not mean its devoid of nutrients-cauliflower is an excellent source of Vitamin C and a good source of Vitamin K.
I like cauliflower for its versatility. It can become a pizza crust, cheesy bread, or rice. It’s delicious roasted with olive oil or takes the flavor of whatever you cook it with which I think you will discover with this week’s recipe.
Have you heard… it’s the Superbowl this weekend! I am sure your Facebook, Instagram and every blog you follow has shared with you hundreds of recipes to make for the big game. Well I don’t want to miss out on the fun either… so I am sharing one more!
Let’s be honest Superbowl food is typically heavy and greasy and loaded with butter and oil. But that’s why we love it, right! This year I wanted to find a happy medium when it comes to a Superbowl recipe, so I am sharing cauliflower cheesy bread. It still has all the flavor of cheesy bread or mozzarella sticks but with cauliflower instead of bread, flour, oil or eggs. The best part is that it couldn’t be easier to make! The recipe is nearly identical to my cauliflower crust pizza so if you loved that recipe you will love this too.
Actually the best part was that a room full of 20-year-old guys inhaled every last one!
The worst part: I made these for the AFC championship game and the Patriots lost.
I stuck to my theme of one ingredient and I also made honey garlic and buffalo cauliflower bites. While I thought they were delicious, they didn’t go over as well… I am gonna work on them again and share those recipes soon.
When I was shopping for groceries before the AFC game I saw GRONK hot sauce. I had to buy it! I watch most of the games with some very superstitious fans and I felt like the hot sauce could be the thing to help that Pats win, but I guess it just wasn’t our day…
Who are you rooting for?
If you told me 10 years ago I would not only eat, but enjoy pizza crust that was actually cauliflower, I would have told you “yeah right.”
I have a distinct memory from when I was younger when my mom tried to “trick me” by swapping mashed cauliflower for mashed potatoes. After just one taste of these “faux-tatoes” I knew something was up. I looked at my mom, who could not keep a straight face, and asked her what she was trying to feed me. Fighting back laughter she tried to play off the fact that she had made mashed potatoes. I wouldn’t have it for a second. I called her bluff and pushed it away. There was no way I was eating that. Later in the meal, she finally gave in and told me it was cauliflower. I knew it!
Fast forward 10 years, I am making pizza out of cauliflower. It’s truly mind blowing! (Right, mom?)
I don’t want this story to discourage any parents from trying to ensure their kids are eating enough vegetables. I respect my mom for trying to hide vegetables in my food, but she just did it all wrong. If you want to try “cauliflower mashed potatoes” swap half of your mashed potatoes with cauliflower and combine the two thoroughly. A cauliflower mashed potato combo will more closely mimic the taste and texture of mashed potatoes, which will increase your chances of successfully hiding them from your kids.
Another way to add more vegetables to your diet is by making this cauliflower crust pizza. Although the crust doesn’t taste like pizza dough, it doesn’t taste like cauliflower either. I really love the flavor and texture of this crust.
I’ve made this recipe a few times, but I am usually deterred because of the time (and cleaning) involved in ricing the cauliflower. Not any more! I have discovered frozen riced cauliflower at Trader Joes. Frozen vegetables actually have the same nutrient profile as fresh vegetables. As a result, there is no way I am going to stress about using fresh cauliflower when I can save time using this frozen version.
The only thing about this pizza is that it might involve a fork and a knife. I know that some pizza lovers will scoff at the idea of using a fork and knife for pizza, but trust me on this one, it’s worth it.