Cauliflower 3 Ways - Cauliflower Sauté, Cauliflower Tacos, and Cauli and Cheese

Meal planning is a breeze when you use one ingredient in multiple ways. These 3 cauliflower dishes are an amazing way to use cauliflower this week. Each dish has a completely different identity - and can stand on its own!

For these three recipes, you're going to roast one head of cauliflower for two of the recipes. You can roast it at the beginning of the week, and reserve half in the fridge for up to three days before you make the second recipe.

Roasted Cauliflower for Tacos and Sauté

Ingredients:

1 head of cauliflower, cleaned and pulled apart into florets
1 teaspoon of cumin, ground
Paprika to taste
Garlic powder to taste
Pure olive oil
Salt and pepper

Preparation:

1. Preheat oven at 400 degrees Fahrenheit.

2. Place cauliflower on a lined baking sheet. Drizzle some olive oil over the florets.

3. Sprinkle the paprika, garlic powder, cumin, salt and pepper over the florets. Mix everything together well with your clean hands, making sure all florets are evenly coated. Spread them evenly on your baking sheet.

4. Cook the cauliflower in a 400 degree oven for 30 to 40 minutes, or until it is a bit brown and fully roasted.

5. Once the cauliflower is done, let us cool for a few minutes. Place half in a container to make either the tacos or the sauté later in the week.
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Tacos

Ingredientes for tacos:

1/2 head of roasted cauliflower
Taco tortillas- corn or flour
1 avocado, cut into thin slices
1/2 cup tomatoes, chopped
1/4 of a head of cabbage, thinly chopped
2 jalapeños, cut into slices
Sriracha mayo
Cilantro
Lime

Taco assembly:

1. Add some lime juice to the cabbage and mix.

2. To a tortilla add some cauliflower, a drizzle of sriracha mayo, some jalapeños, tomatoes, some cabbage and a couple of slices of avocado. Squeeze a little bit of lime juice over it, and enjoy.

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Cauliflower Sauté

Ingredients for sauté:

1/2 head of roasted cauliflower
1/3 of a green bell pepper, cut into slices lengthwise
1/3 of a red bell pepper, cut into slices lengthwise
1/3 of a orange bell pepper, cut into slices lengthwise
1/2 of a large onion, cut into slices lengthwise
2 cloves of garlic, minced
1 tablespoon of ginger, minced
2 tablespoons of soy sauce
Pure olive oil, avocado oil, or coconut oil
Sesame oil
Sriracha
Lime
Cilantro
Salt and pepper

Preparation for sauté:

1. To a large pan on medium-high heat add some olive oil.

2. When hot, but not burning, add the garlic and ginger, cook for about one minute.

3. Add the roasted cauliflower, soy sauce, peppers, onions and some sriracha to taste.

4. Drizzle some sesame oil, and squeeze some lime juice. Cook for no more than 5 minutes if you like your veggies on the crisp side.
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Cauli-n- Cheese:

Ingredients:

1 head of cauliflower, cleaned and pulled apart into florets.
1 cup of gruyere cheese
1 cup of sharp provolone
1 cup of Swiss cheese
1 tablespoon of shallots, chopped
1 teaspoon of cornstarch
2 tablespoons of butter, room temperature
1 cup of heavy cream
1 can of evaporated milk
1 tablespoon of bouillon
1 cup of warm water
Nutmeg
Sat and pepper

Preparation:

1. Preheat your over at 400 degrees Fahrenheit.

2. Add your bouillon to your cup of warm water and dissolve completely.

3. Add about 2 tablespoons of the bouillon water to your cornstarch and dissolve completely, and avoid leaving any lumps.

4. Add the shallots to the cheeses, mix around and set aside.

5. To a medium-size pot over medium heat add, your heavy cream, evaporated milk, bouillon mixture, cornstarch mixture, butter, and a little bit of nutmeg.

6. Whisk For about 7 to 8 minutes, until mixture has thickened. Make sure NOT to walk away from the mixture, because milk can easily boil over. Once done, turn of the heat and let it cool for 5 minutes.

7. To the bottom of a medium baking pan, add a ladle of the milk mixture. Proceed to add a layer of the cauliflower florets, then a layer of the cheese mixture, then a couple of ladles of the milk mixture. Repeat the process until you have reached the top of the pan. Make sure the top layer is cheese.

8. Place baking dish on a baking sheet to avoid liquid spilling onto your oven, and bake for 30 to 40 minutes, until the top is golden-brown and bubbly.

Let it cool for 10 minutes before serving.