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Cauliflower Rice, Mash and Puree

July 19, 2017

I'm absolutely hooked on cauliflower...said no one ever!


Unless you use these methods and use your prepared cauliflower in any of my recipes of course.


I feel a little silly writing a recipe for something so simple and with only one real ingredient, however here are three ways to prepare the low carb celebrity that is - CAULIFLOWER! 



A food processor or bamix is a definite friend to these three recipes (however not essential). You can use a regular cheese grater, potato masher and knife to achieve the same results. 



I like to stock up on cauliflowers when they are cheap. They freeze well and you will always find a bag of frozen cauliflower ‘rice’ in my house.




Cauliflower Rice


Cut 1 cauliflower head in half as it is easier work with that way. Start removing the outer leaves and if using a cheese grater cut these halves into quarters and grate.


That’s it! Simple.


Add uncooked cauliflower ‘rice’ straight into your frypan when incorporating the rice into a meal. Or, cover with cling film in a glass bowl and microwave for around 5 minutes or until tender. This will create a great hot instant ‘rice’ to place under stews, casseroles or curries.



Cauliflower Mash


Cut 1 Cauliflower into chunks to fit into a large pot. Add; 

1 cup of almond milk 

1 cup of (clean life chicken stock) 

2 cloves of garlic 

Plus a sprinkle of dried onion flakes. 

Bring liquid to a boil and place lid on pot and turn down to a gentle simmer. Simmer until cauliflower is tender. Remove any left over liquid but be sure to keep the garlic cloves. Blitz with a bamix or mash the old fashioned way.



Cauliflower Puree 


Follow the above recipe for Cauliflower Mash. Continue to add hot stock to the mash until your desired consistency is achieved.


Cauliflower Puree can then be used however you wish! I like to use as a replacement to a béchamel sauce in lasagne and also as a creamy pasta sauce on top of zoodles! 



Happy Cauliflower,


x Kell


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