Tag: cauliflower

Cauliflower Adobo with Red Kidney Beans

~ Karine K ~ 3 Comments
Cauliflower Adobo with Red Kidney Beans
Cauliflower Adobo with Red Kidney Beans

This Cauliflower Adobo with Red Kidney Beans is a continuation to the Whole Roasted Cauliflower Adobo. Adding kidney beans to that dish creates a complete and nutritious dinner. You can serve on rice, millet, and add some kale or spinach for leafy greens. Top with toasted pumpkin seeds, and you have a meal that is complete, easy, and inexpensive.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

Print

Cauliflower Adobo with Red Kidney Beans

Cauliflower Adobo with Red Kidney Beans
Print Recipe
  • Author: Karine K

Ingredients

Scale
  • 1 large head cauliflower
  • 1/2 cup olive oil
  • 2 tablespoons sauce from a can of chipotle peppers in Adobo sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 cups vegetable broth
  • 1 can red kidney beans, rinsed and drained
  • 1/4 cup minced red onion
  • Garnishes: fresh cilantro, lime quarters, toasted pumpkin seeds, millet, chopped kale or spinach

Instructions

Preheat oven to 400ยฐ. Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat in the Dutch oven and the lid can be closed tight. Place the cauliflower in the Dutch oven.

In a small bowl, mix together the 1/2 cup olive oil, Adobo sauce, garlic powder, onion powder, oregano, cumin, salt, and pepper. Spread the mixture over the cauliflower and rub, with your hands, until the sauce is in all nooks and crannies. Pour the vegetable broth at the bottom of the Dutch oven. Place the lid, pop in the oven for 45 minutes. Remove from the oven and add the beans and the minced onions on the sides of the cauliflower. Put back in the oven and cook, uncovered this time, for an additional 7 minutes. Remove from the oven and let rest for 10 minutes. Garnish with fresh cilantro and lime quarters. Bon appรฉtit!

Did you make this recipe?

Share a photo and tag us โ€” we can’t wait to see what you’ve made!

Print

Chou-fleur adobo aux haricots rouges

Cauliflower Adobo with Red Kidney Beans
Print Recipe

ร€ l’heure des repas, peu de choses sont aussi pratiques qu’un plat cuisinรฉ au four qui ne requiert qu’une seule casserole! Cette recette, c’est รงa, et encore plus! Vous pouvez servir le chou-fleur et les haricots sur du riz ou du millet, ajouter de la kale ou des รฉpinards et des graines de citrouille grillรฉes, pour un repas complet, facile, et peu coรปteux.

  • Author: Karine K

Ingredients

Scale
  • 1 tรชte de chou-fleur entiรจre
  • 1/2 tasse d’huile d’olive
  • 2 c. ร  soupe de sauce adobo d’une boรฎte de chipotles dans une sauce adobo*
  • 1 c. ร  thรฉ de poudre d’ail
  • 1 c. ร  thรฉ de poudre d’oignon
  • 1 c. ร  thรฉ d’origan sรฉchรฉ
  • 1/2 c. ร  thรฉ de cumin
  • 1 c. ร  thรฉ de sel de mer
  • 1/2 c. thรฉ de poivre noir
  • 2 tasses de bouillon de lรฉgumes
  • 1 boรฎte de haricots rouges, rincรฉs et รฉgouttรฉs
  • 1/4 tasse d’oignon รฉmincรฉ
  • Garnitures: coriandre fraรฎche, quartiers de lime, graines de citrouille grillรฉes, millet, riz, kale, รฉpinards

Instructions

Prรฉchauffer le four ร  400ยฐ. Retirer les feuilles de la tรชte de chou-fleur et couper ensuite la base de la tรชte, si nรฉcessaire, afin qu’elle puisse รชtre disposรฉe dans une cocotte avec le couvercle bien fermรฉ. Mettre la tรชte de chou-fleur dans la cocotte.

Dans un petit bol, mรฉlanger l’huile d’olive, la sauce adobo, la poudre d’ail, la poudre d’oignon, l’origan, le cumin, le sel de mer et le poivre. Verser la sauce sur la tรชte de chou-fleur et badigeonner avec les mains afin de bien la distribuer. Ne pas oublier le dessous de la tรชte de chou-fleur. Verser le bouillon de lรฉgumes au fond de la cocotte, en รฉvitant de verser sur le chou-fleur. Placer le couvercle et mettre au four pendant 45 minutes. Retirer du four et disposer les haricots rouges et l’oignon รฉmincรฉ autour du chou-fleur. Remettre au four et cuire, ร  dรฉcouvert, pendant 7 minutes de plus. Retirer du four, laisser reposer pendant 10 minutes. Garnir de coriandre fraรฎche et de quartiers de lime.

Notes

* Vous pouvez trouver les fameux chipotles (photo ci-dessous) dans la section Internationale de la plupart des supermarchรฉs.

Did you make this recipe?

Share a photo and tag us โ€” we can’t wait to see what you’ve made!

Whole Roasted Cauliflower Adobo

~ Karine K ~ 3 Comments
Whole Roasted Cauliflower Adobo
Whole Roasted Cauliflower Adobo

Whole roasted cauliflowers are on everybody’s lipsโ€ฆ and table! This Whole Roasted Cauliflower Adobo recipe is fabulous because it’s tasty and very easy to make. In order to get the cauliflower to cook throughout, you need to use a Dutch oven with a heavy and tight lid. The steam created inside will cook the vegetable nicely. You can get the crispy texture by removing the lid during the last few minutes of cooking.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For a complete and hearty meal, check out this Cauliflower Adobo with Red Kidney Beans.

Print

Whole Roasted Cauliflower Adobo

Whole Roasted Cauliflower Adobo
Print Recipe
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 large head cauliflower
  • 1/2 cup olive oil, plus more for drizzling
  • 2 tablespoons sauce from a can of chipotle peppers in Adobo sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • Juice from 1 lime
  • Fresh cilantro, as a garnish

Instructions

Preheat your oven to 400ยฐ. Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat in the Dutch oven and the lid can be closed tight. Place the cauliflower in the Dutch oven.

In a small bowl, mix together the 1/2 cup olive oil, Adobo sauce, garlic powder, onion powder, oregano, salt, and pepper. Spread the mixture over the cauliflower and rub, with your hands, until the sauce is in all nooks and crannies. Drizzle the perimeter of the cauliflower with a little bit of olive oil to prevent sticking. Place the lid, pop in the oven for 40-45 minutes, until cooked but still with a bite, making sure to remove the lid for the last 5 minutes of cooking. Remove from the oven, pour the lime juice over the cauliflower and garnish with fresh cilantro, and you’re set! Bon appรฉtit!

Did you make this recipe?

Share a photo and tag us โ€” we can’t wait to see what you’ve made!

Print

Chou-fleur adobo entier

Whole Roasted Cauliflower Adobo
Print Recipe
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 1 gros chou-fleur
  • 1/2 tasse d’huile d’olive, un peu plus pour arroser
  • 2 c. ร  soupe de sauce d’une boรฎte de piments chipotle dans la sauce Adobo
  • 1 c. ร  thรฉ de poudre d’ail
  • 1 c. ร  thรฉ de poudre d’oignon
  • 1 c. ร  thรฉ d’origan sรฉchรฉ
  • 1/2 c. ร  thรฉ de cumin
  • 1 c. ร  thรฉ de sel de mer
  • 1/2 c. ร  thรฉ de poivre noir
  • Jus d’une limette
  • Garnitures: coriandre fraรฎche

Instructions

Prรฉchauffer le four ร  400ยฐ. Retirer les feuilles du chou-fleur, couper la queue afin que le chou-fleur repose bien ร  plat dans la cocotte et le couvert puisse รชtre fermรฉ. Placer le chou-fleur dans la cocotte.

Dans un petit bol, mรฉlanger 1/2 tasse d’huile d’olive, la sauce Adobo, la poudre d’ail, la poudre d’oignon, l’origan, le sel de mer et le poivre. Verser le mรฉlange sur la tรชte de chou-fleur et bien badigeonner avec les mains, afin de distribuer la sauce partout. Arroser le fond de la cocotte avec un peu d’huile d’olive pour รฉviter que le chou-fleur colle. Couvrir hermรฉtiquement et mettre au four pendant 40 ร  45 minutes. Retirer le couvert et continuer de cuire pendant 5 minutes. Retirer du feu, arroser du jus de limette, et garnir de la coriandre fraรฎche. Bon appรฉtit!

Did you make this recipe?

Share a photo and tag us โ€” we can’t wait to see what you’ve made!

Pastina Salad with Roasted Cauliflower, Rapini and Creamy Cashew Vinaigrette

~ Karine K ~ Leave a comment
Pastina Salad with Roasted Cauliflower, Rapini and Creamy Cashew Vinaigrette
Pastina Salad with Roasted Cauliflower, Rapini and Creamy Cashew Vinaigrette

This recipe comes from my dear friend Catalina. She always knows how to put together random things to make them taste fabulous. This Pastina Salad with Roasted Cauliflower, Rapini, and Creamy Cashew Vinaigrette isย no exception. And it only takes 30 minutes to prepare. The beauty of this pasta salad is that you can replace the ingredients with similar ones.ย Broccolini instead of rapini,ย orzo pasta instead of round pastina, and if you don’t have cauliflower, you can go withย squash or sweet potato.

If you make this recipe, I’d love to see it! Please tag @LivityGardens on social.

Print

Pastina Salad with Roasted Cauliflower, Rapini and Creamy Cashew Vinaigrette

Pastina Salad with Roasted Cauliflower, Rapini and Creamy Cashew Vinaigrette
Print Recipe
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 side servings 1x

Ingredients

Scale

For the Oven-Roasted Cauliflower:

  • 1/2 head cauliflower, cut in small florets
  • 2 cloves garlic, halved
  • Dashes of smoked paprika
  • 2 sprigs of fresh thyme and rosemary
  • Sea salt and pepper, to taste

For the Salad:

  • 1 head of rapini, trimmed
  • 1 cup round pastina
  • 1 shallot, minced
  • 5–10 cherry tomatoes, halved
  • 1 avocado, sliced
  • 1/4 cup pine nuts, toasted

For the Creamy Cashew Vinaigrette:

  • 1/2 cup raw cashews, soaked overnight
  • 1/2 small lemon, juiced
  • 10 large leaves of fresh basil
  • 5 leaves of fresh mint
  • 5–6 tablespoons olive oil
  • 1 tablespoon mayo or soft tofu (optional)
  • 1 teaspoon Dijon mustard
  • Sea salt and pepper, to taste

Instructions

Preheat over to 400หš. Put the cauliflower florets and the garlic in a roasting pan. Sprinkle with olive oil, add the thyme, rosemary sprigs, and smoked paprika. Give it a quick stir and put it in the oven for 20 minutes, then stir and put back in the oven for another 10 minutes. Remove from the oven and let cool 10 minutes.

Incorporate all the ingredients of the vinaigrette in a mini food processor or blender. Mix until the dressing has a nice creamy consistency.

Cook the pastina al dente according to package instructions. Steam the rapini for about 10 minutes until tender, then drain the excess water by pressing them into a clean kitchen towel. Cut them in small pieces. In a large bowl, add the rapini, pastina, shallots, cherry tomatoes, and roasted cauliflower. Dress the mix with the creamy cashew vinaigrette and add a little more olive oil into the mix. Plate, add the sliced avocado and some toasted pine nuts. Bon appรฉtit!

Keywords: pastina, cauliflower, rapini, cashew

Did you make this recipe?

Share a photo and tag us โ€” we can’t wait to see what you’ve made!

Print

Salade de pastina avec chou-fleur rรดti, rapini et vinaigrette crรฉmeuse ร  la noix de cajou

Pastina Salad with Roasted Cauliflower, Rapini and Creamy Cashew Vinaigrette
Print Recipe
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 portions 1x

Ingredients

Scale

Pour le chou-fleur rรดti:

  • 1/2 tรชte de chou-fleur, coupรฉe en fleurons
  • 2 gousses d’ail, coupรฉes en deux
  • Quelques pincรฉes de paprika fumรฉ
  • 2 branches de thym et de romarin
  • Sel de mer et poivre, au goรปt

Pour la salade:

  • 1 tรชte de rapini, parรฉe
  • 1 tasse de pastina
  • 1 รฉchalote franรงaise, รฉmincรฉe
  • 5 ร  10 tomates cerise, coupรฉes en deux
  • 1 avocat, tranchรฉ
  • 1/4 tasse de noix de pin, rรดties

Pour la vinaigrette crรฉmeuse ร  la noix de cajou:

  • 1/2 tasse de noix de cajou, trempรฉes toute une nuit
  • Le jus dun 1/2 petit citron
  • 10 grandes feuilles de basilic
  • 5 feuilles de menthe
  • 5 ร  6 c. ร  soupe d’huile d’olive
  • 1 c. ร  soupe de mayo ou de tofu soyeux (en option)
  • 1 c. ร  thรฉ de moutarde de Dijon
  • Sel de mer et poivre, au goรปt

Instructions

Prรฉchauffer le four ร  400หš. Dรฉposer le chou-fleur et l’ail sur une tรดle de cuisson prรฉalablement recouverte de papier parchemin. Arroser d’huile d’olive, ajouter le thym et le romarin, et le paprika fumรฉ. Remuer et mettre au four pendant 20 minutes. Retourner les fleurons et remettre au four pendant 10 minutes de plus. Retirer du four et laisser reposer pendant 10 minutes.

Placer tous les ingrรฉdients de la vinaigrette dans un mini robot culinaire ou mรฉlangeur. Mรฉlanger jusqu’ร  l’obtention d’une consistence crรฉmeuse.ย 

Cuire les pastina al dente, selon les directives sur l’emballage. Cuire le rapini ร  la vapeur, pendant environ 10 minutes, ou jusqu’ร  ce qu’il soit tendre. Retirer du feu et รฉponger l’excรฉdent d’eau avec un linge de cuisine propre. Hacher.

Dans un grand bol, combiner le rapini, les pastina, les รฉchalotes franรงaises, les tomates, et le chou-fleur rรดti. Ajouter la vinaigrette et un tait d’huile d’olive. Mรฉlanger dรฉlicatement. Servir garni des tranches d’avocats et des noix de pin rรดties. Bon appรฉtit!

Keywords: pastina, chou-fleur, rapini, cajou

Did you make this recipe?

Share a photo and tag us โ€” we can’t wait to see what you’ve made!