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dieTTaste
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This indulgent Creamy Garlic Parmesan Broccoli and Cauliflower with Bacon makes the most amazing side dish. It’s a one skillet recipe filled with tender cauliflower and vibrant broccoli simmering in a creamy garlic sauce topped off with gooey cheese and crispy bacon! I can’t wait for dinner!
Upgrade your vegetable game with this delicious and easy recipe for creamy garlic parmesan broccoli and cauliflower topped with crispy bacon. Perfect for an easy side dish or even as a meal on its own.
There is so much flavor and creaminess packed into this dish, it almost seems like you aren’t even eating vegetables! Haha! Not that eating vegetables is bad! I love vegetables! But load them up with bacon and garlic and all sorts of cheese and even my picky kiddos eat them! Here is everything you need:
Let’s walk through each step of making this indulgent vegetables dish…
Keep scrolling down the end of the post for the complete recipe in the recipe card.
Pro Tip for Thickening
Simmering the heavy cream is essential for it to thicken up. Occasionally a heavy cream just won’t thicken as much as I’d like so I’ll throw in a teaspoon or two of Cornaby’s Ultra Gel. I love it because unlike cornstarch you can add it straight to the pot, no slurry with water needed!
Yes! You could use all broccoli, green beans or brussels sprouts would be amazing!! If you’re a brussel sprout fan, try our creamy garlic parmesan brussel sprouts and broccoli.
Yes!! Let it cool completely and I prefer to freeze the bacon separate so it stays crisp. Creams don’t reheat exactly the same, but it’s still delicious!
For Our Utah Readers…
If you live in Utah try grabbing Toum at your local Harmons (or other stores in your area may have it as well) and use that instead of the cream and garlic. It is transformational in this dish!!!
Turn it into soup!
Got leftovers? Turn this dish into a broccoli and cauliflower soup! Just add it to a pot that has our base from our broccoli soup!
Leftovers should be stored in the refrigerator in an airtight container. They will keep for up to 5 days.
Reheat this dish on the stove top over medium heat until heated through. Add a little more cream and buttermilk to keep it from drying out.
Indulge in this delicious and savory dish featuring creamy garlic parmesan broccoli and cauliflower topped with crispy bacon. Perfect for a satisfying and flavorful meal.
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In an oven safe pan over medium heat, fry the bacon until crispy. Use a slotted spoon to transfer the bacon to a paper towel lined plate. Set aside.
8 oz Bacon
Drain most of the bacon fat from the pan, leaving about 2 tablespoons.
Preheat broiler.
Melt the butter in the pan and add the onion, cooking until transparent, about 4 minutes, stirring occasionally.
2 Tablespoons Butter, 1/2 Onions
Add the broccoli, cauliflower and garlic and season with salt and pepper and cook while stirring occasionally for about 3 minutes, or until bright in color and fragrant.
1 Head Broccoli Florets, 1 Head Cauliflower Florets, 5 Cloves Garlic, Kosher Salt, Fresh Black Pepper
Pour in the cream, reducing the heat down to medium low and allow to simmer for about 3-4 minutes or until the sauce thickens.
1½ Cups Heavy Cream
Squeeze in the lemon juice and stir again.
1 teaspoon Lemon Juice
Top with the mozzarella and parmesan cheeses. Place in the oven. Broil until cheese is bubbling and golden, about 2-3 minutes.
3/4 Cup Mozzarella, 1/3 Cup Parmesan
Top with bacon and a pinch of pepper.
Serving: 1cup, Calories: 462kcal, Carbohydrates: 4g, Protein: 12g, Fat: 45g, Saturated Fat: 24g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 14g, Trans Fat: 0.2g, Cholesterol: 117mg, Sodium: 474mg, Potassium: 160mg, Fiber: 0.1g, Sugar: 2g, Vitamin A: 1145IU, Vitamin C: 2mg, Calcium: 183mg, Iron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Carrian Cheney
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Growing cauliflower, Brassica oleracea var. botrytis comes with many challenges.
But with close attention to temperature, moisture, drainage, and air circulation, there’s every reason to expect success with this cool-weather crop.
Cauliflower can be traced back to fifteenth-century Cyprus, where it began as a mutation of a type of wild cabbage.
Through the centuries, this new-found vegetable began to adapt to the climates of the places in which its seeds were cultivated.
Europe and India are two locations where these “original” cauliflower varieties became a staple food.
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Cauliflower grows in USDA Hardiness Zones 2 to 11 as either a half-hardy biennial or an annual. It’s rich in antioxidants, vitamin C, and fiber.
Our guide to growing cauliflower has all you need to grow this cool-weather crop in your vegetable garden.
Today’s cultivars come in shades of white, purple, orange, and green. We’ve selected 19 of the best varieties to grow at home.
Here’s the lineup:
‘Adona’ is a hybrid cauliflower cultivar with five-inch, dense flavorful heads that mature in about 68 days. For a fall planting, allow 80 to 85 days.
This versatile variety has tight leaves that help to self-blanch but the outer leaves can be tied if desired.
The bright white curds are dense, with a sweet, mild flavor. Plants grow up to 30 inches tall with a spread of about 24 inches.
You can find ‘Adona’ seeds available in a variety of packet sizes from High Mowing Organic Seeds.
With rounded, slightly flattened heads, ‘Bermeo’ is heat-tolerant cauliflower hybrid that produces five- to seven-inch white, uniform heads in just 68 days.
The crisp, dense curds are slightly sweet with a nutty flavor. The inner leaves are tight, reducing the need for manual tying for blanching.
Plants grow to about 18 to 24 inches wide and 20 to 24 inches tall.
Seeds are available at High Mowing Organic Seeds in a variety of packet sizes.
‘Cheddar’ is an early orange hybrid cauliflower variety that matures in about 60 to 70 days.
It has smooth, uniform, four- to seven-inch heads that contain nutritious beta-carotene and deepen in color when cooked. The flavor is mild and sweet.
This variety may reach a height of 24 inches. No blanching is required to retain its vibrant color.
You can find seeds available at True Leaf Market in packages of 100.
The bright orange ‘Clementine’ is a hybrid that matures in 55 to 75 days.
With six- to seven-inch, domed heads, this cauliflower features dense, firm curds with a nutty flavor that maintain their vibrancy even after cooking.
The vigorous plants grow up to 14 inches tall with a spread of 12 to 18 inches.
If you want to add some color to your cooking, you can find seeds available at Burpee.
Purple florets on white stems characterize the unique ‘Depurple’ hybrid cauliflower. It matures in approximately 80 to 100 days, and is well worth the wait.
Dense, six- to seven-inch heads contain antioxidant anthocyanins, with flavorful hints of butter and nuts.
Some purple types turn green during cooking, but you may try adding vinegar or lemon juice to help retain the color.
Expect a mature height of about 20 inches. No blanching is required to retain color during growth.
‘Depurple’ seeds are available from Burpee in packages of 30 or as a bundle of six plants.
For a robust and fast-growing cauliflower, consider ‘Early White.’ This hybrid may mature in as few as 52 days, and produces tight, pure white heads that measure up to nine inches across.
This variety exhibits more cold tolerance than average, and may reach 30 inches in height. Firmness and a classic mild cauliflower flavor characterize this winner.
‘Early White’ seeds are available from Burpee.
Here’s an early type that matures in 33 to 60 days, making ‘Fioretto 60’ a good choice for spring.
This is a “sprouting” cauliflower variety, with five- to six-inch heads made up of loose white florets on long, light green stems. It resembles broccoli rabe.
Plants top out at about 18 inches and are highly pest resistant.
The flavor is somewhat nutty, and the texture holds its crunch well, remaining crunchy even after cooking. Blanching is recommended.
‘Fioretto 60’ is available from Burpee. Choose from packets of 50 seeds or a set of six plants.
‘Flamenco’ is a cauliflower hybrid that produces bright white, six- to seven-inch heads with a very mild, sweet flavor in about 72 days.
The curds are dense, held in rounded, dome-shaped heads. With outstanding heat tolerance, ‘Flamenco’ is ideal for growing in the south, where the heat can cause problems.
This is a self-blanching cultivar and the plants grow 20 to 30 inches tall with a 24-inch spread.
You can find ‘Flamenco’ seeds available at High Mowing Organic Seeds.
Paler than cheddar types, ‘Flame Star’ is an early orange hybrid that matures in approximately 55 to 60 days.
Its heads are firm, with dense, smooth curds and a diameter of about seven inches. This type exhibits better than average heat tolerance and reaches a height of about 14 inches.
Consider this compact type for container gardening and small plots. It has an exceptionally sweet flavor and requires no blanching.
‘Flame Star’ is available from Burpee in packets of 50 seeds, or sets of six plants.
‘Graffiti’ has a surprisingly bright purple dome of dense curds that reach about six to seven inches across.
This hybrid cauliflower matures in 70 to 80 days.
It has better than average tolerance of humidity and fungal disease, and tops out at approximately 24 inches.
Antioxidant anthocyanins boost the nutrition of this colorful variety that has a mildly sweet flavor. No blanching is necessary.
‘Graffiti’ seeds are available from True Leaf Market in packages of 10 or 100.
‘Purple of Sicily’ is a striking Italian heirloom cauliflower with brilliant purple heads, also referred to as Sicilian purple cauliflower.
It produces seven- to eight-inch heads with a sweet, nutty flavor after 70 to 90 days and does not require blanching.
The color fades with cooking and turns a light green hue, so if you want to enjoy the vibrant purple, you will need to serve it raw!
Plants grow to about 24 inches tall with a 12-inch spread.
Find seeds available in a variety of packet sizes at True Leaf Market.
Hybrid ‘Skywalker’ is cold-tolerant and produces six- to seven-inch white heads with dense curds after 75 days.
This cultivar is partially self-blanching but can benefit from having the leaves tied to ensure the pure white color. The plant grows 12 to 18 inches tall and wide.
With a mild flavor, the crisp curds are ideal for serving raw or cooked.
Find seeds available at High Mowing Organic Seeds in a variety of packet sizes.
This heirloom white cauliflower harks back to the “originals” in Europe.
‘Snowball’ is a self-blanching cultivar that matures in 65 to 75 days. Its leaves protect developing heads that range from approximately six to eight inches across.
This traditional variety reaches a height of up to 30 inches and has a mild flavor.
Self-blanching ‘Snowball’ seeds are available from Burpee in packages of 100 or 1000.
An heirloom variety originally developed in France, ‘Snowball Y’ is an improved version of ‘Snowball’ that matures in about 70 to 80 days.
Heads are smooth and compact, with pure white curds that reach a diameter of about six to seven inches.
Plants top out at 24 to 30 inches, and abundant leaves generally provide for self-blanching. This type has a pleasantly mild flavor.
‘Snowball Y’ seeds are available from Eden Brothers.
‘Tessaury’ is a heat-tolerant cauliflower hybrid that produces creamy white, dense heads after 72 days. The dense florets form six- to seven-inch uniformly round heads.
The flavor is mild, nutty, and sweet, perfect for roasting or eating fresh.
Plants grow to 18 to 24 inches wide and a similar height.
You can find ‘Tessaury’ seeds in a variety of packet sizes at High Mowing Organic Seeds.
Hybrid ‘Twister’ exhibits excellent heat tolerance and matures in just 62 days.
The name comes from the way the leaves twist and spiral around the heads, blanching them to produce bright white curds.
Heads are four to six inches in diameter and plants grow up to 24 inches tall with a similar spread.
You can find seeds or bundles of six plants available at Burpee.
The ‘Veronica’ Romanesco looks like a cross between cauliflower and broccoli, that matures in about 85 days.
Heads measure approximately seven inches across, and consist of unusually pointy and visually interesting lime green whorls of curds that develop in a fractal pattern.
Plants reach a height of 18 to 24 inches.
Sometimes called “broccoflower,” this unique vegetable has a mildly sweet, savory/nutty flavor.
It has been bred for better than average resistance to fungal disease and heat, and blanching is not required.
‘Veronica’ Romanesco seeds are available from True Leaf Market in packages of 100 or 1,000.
Read more about growing Romanesco here.
‘Violet Queen’ produces striking light purple heads up to eight inches wide after about 85 days.
The curds are dense and lose their color when cooked, but the sweet, nutty flavor is ideal for eating raw.
Plants grow up to 18 inches tall with a 24-inch spread. They prefer cool conditions and do not tolerate heat.
This cultivar is an RHS Award of Garden Merit winner.
Pick up ‘Violet Queen’ seeds from True Leaf Market in a variety of packet sizes.
If you’re looking for a fast-growing traditional white cauliflower for a container or small plot, this one’s for you. ‘White Corona’ is a hybrid that matures in 30 to 33 days.
Its bright white heads measure three to five inches across at maturity.
Plants top out at a compact 12 to 14 inches and may tolerate a light frost. Blanching may be required.
‘White Corona’ is available from Burpee in packages of 100 seeds or sets of six plants.
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Nan Schiller
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Does the so-called miracle tree live up to the hype?
Moringa (Moringa oleifera) is a plant commonly known as the “miracle” tree due to its purported healing powers across a spectrum of diseases. If “miracle” isn’t hyperbolic enough for you, “on the Internet,” it’s also known as “God’s Gift to Man.” Is moringa a miracle or just a mirage? “The enthusiasm for the health benefits of M. oleifera is in dire contrast with the scarcity of strong experimental and clinical evidence supporting them. Fortunately, the chasm is slowly being filled.” There has been a surge in scientific publications on moringa. In just the last ten years, the number of articles is closer to a thousand, as shown here and at 1:02 in my video The Benefits of Moringa: Is It the Most Nutritious Food?.
What got my attention was the presence of glucosinolates, compounds that boost our liver’s detoxifying enzymes. I thought they were only found in cruciferous vegetables, such as cabbage, broccoli, kale, collards, and cauliflower. Still, it turns out they’re also present in the moringa family, with a potency comparable to broccoli. But rather than mail-ordering exotic moringa powder, why not just eat broccoli?Is there something special about moringa?
“Moringa oleifera has been described as the most nutritious tree yet discovered,” but who eats trees? Moringa supposedly “contains higher amounts of elemental nutrients than most conventional vegetable sources,” such as featuring 10 times more vitamin A than carrots, 12 times more vitamin C than oranges, 17 times more calcium than milk, 15 times more potassium than bananas, 25 times more iron than spinach, and 9 times more protein than yogurt, as shown here and at 2:08 in my video. 
Sounds impressive, but first of all, even if this were true, it is relevant for 100 grams of dry moringa leaf, which is about 14 tablespoons, almost a whole cup of leaf powder. Researchers have had trouble getting people to eat even 20 grams, so anything more would likely “result in excessively unpleasant taste, due to the bitterness of the leaves.”
Secondly, the nutritional claims in these papers are “adapted from Fuglie,” which is evidently a lay publication. If you go to the nutrient database of the U.S. Department of Agriculture, and enter a more reasonable dose, such as the amount that might be in a smoothie, about a tablespoon, for instance, a serving of moringa powder has as much vitamin A as a quarter of one baby carrot and as much vitamin C as one one-hundredth of an orange. So, an orange has as much vitamin C as a hundred tablespoons of moringa. A serving of moringa powder has the calcium of half a cup of milk, the potassium of not fifteen bananas but a quarter of one banana, the iron of a quarter cup of spinach, and the protein of a third of a container of yogurt, as seen below and at 3:15 in my video. So, it may be nutritious, but not off the charts and certainly not what’s commonly touted. So, again, why not just eat broccoli?
Moringa does seem to have anticancer activity—in a petri dish—against cell lines of breast cancer, lung cancer, skin cancer, and fibrosarcoma, while tending to leave normal cells relatively alone, but there haven’t been any clinical studies. What’s the point in finding out that “Moringa oleifera extract enhances sexual performance in stressed rats,” as one study was titled?
Studies like “Effect of supplementation of drumstick (Moringa oleifera) and amaranth (Amaranthus tricolor) leaves powder on antioxidant profile and oxidative status among postmenopausal women” started to make things a little interesting. When researchers were testing the effects of a tablespoon of moringa leaf powder once a day for three months on antioxidant status, they saw a drop in oxidative stress, as one might expect from eating any healthy plant food. However, they also saw a drop in fasting blood sugars from prediabetic levels exceeding 100 to more normal levels. Now, that’s interesting. Should we start recommending a daily tablespoon of moringa powder to people with diabetes, or was it just a fluke? I’ll discuss the study “Moringa oleifera and glycemic [blood sugar] control: A review of the current evidence” next.
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Michael Greger M.D. FACLM
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dieTTaste
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![Crunchy Roasted Cauliflower and Hummus [+Video] – Oh Sweet Basil](https://reportwire.org/wp-content/uploads/crispy-cauliflower-with-hummus-recipe-14-770x1155.jpg)
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Looking for a new way to enjoy cauliflower? Look no further! This roasted cauliflower recipe is sure to become your new favorite. With the perfect balance of savory spices and a crispy texture, it’s a must-try for any cauliflower lover. We love to serve it over our homemade hummus with a little pesto and aleppo pepper on top.
One thing I love about vegetables is that you can really jazz them up or keep them really simple with just a little butter and salt and pepper. With this cauliflower dish, we jazz them up a little but it’s still so simple. Here is what you will need:
The measurements of each ingredients can be found in the recipe card at the end of this post so keep scrolling for all the details.
Let me take you through the few simple steps to make this easy vegetable side dish:
These instructions are also available in the recipe card at the end of the post.
Yes, air fryer roasted cauliflower is phenomenal! Follow the recipe as written for coating and seasoning the cauliflower. Heat the air fryer to 390 degrees F and air fry for 13-15 minutes. You’ll need to air fry the cauliflower in batches so that it’s not overcrowded.
Cauliflower is high in fiber, vitamins C and K. It is also a good source of antioxidants. We often use cauliflower in lieu of rice to reduce carbohydrates and calories like in our cilantro lime cauliflower rice. It’s such a versatile and healthy vegetable!
Here are a few tips to get that perfectly crispy roasted cauliflower:
Cauliflower is the perfect vessel for flavoring in all sorts of ways, so if you want to try other flavor profiles, here are some ideas:
This is the perfect side dish to go with baked salmon or grilled chicken. Or if you want to keep your meal meatless, whip up a bright fresh salad and knock out all your servings of vegetables in one meal!
Cauliflower leftovers should be stored in an airtight container and will lasts up for to 4 days.
I will microwave it to reheat it quickly. If I have the time, I’ll reheat it on the stove top to get it all crispy again.
Transform ordinary cauliflower into a flavorful dish with this easy roasted cauliflower recipe. Perfect as a side dish or a snack, this recipe is sure to become a family favorite.
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Place a cookie sheet in the oven with 2 tablespoons of olive oil at 400° F.
4 Tablespoons Olive Oil
Chop one head of cauliflower and toss it with 2 tablespoons of cornstarch.
1 Head Cauliflower, 2 Tablespoons Cornstarch
Mix all the seasonings together in a small bowl and sprinkle over the cauliflower.
1/4 teaspoon Cumin, 1/2 teaspoon Smoked Paprika, 1-2 teaspoons Kosher Salt, 1/2 teaspoon Onion Powder
Toss well and add 2 tablespoons of olive oil and toss again then remove the cookie sheet from the oven with the hot oil and spread out the cauliflower evenly.
4 Tablespoons Olive Oil
Give everything a stir with a spoon in that hot oil and place in the oven for 15 minutes.
Turn all the pieces with a spoon so that it’s tossed once more and place it back in the oven for another 15 minutes.
Hummus, Pesto, Aleppo Pepper, Flaked Sea Salt
Calories: 118kcal
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Sweet Basil
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You’ve pulled your neglected bolted lettuce and harvested your hardneck garlic. You have holes in your garden bed and it seems a waste not to fill them. But with what? July is a great time to sow the same vegetables you planted in the spring, so that you can enjoy a late summer and early fall harvest.
But why plant what appear to be cool season vegetables in the middle of summer? Depending on your garden, planting these is actually a great idea!
First step is to gather information: 1) the first frost date for your area and 2) the days to harvest (the seed packet of the vegetable you want to plant will have that info). Then count backwards from the frost date. If the plant has time to mature before first frost, it’s time to plant! Just keep in mind, the average frost date is just that, an average over many decades. It can be sooner or later and not a hard date on the calendar. Also, remember that some of what you plant may be frost-tolerant and can handle a bit of cold without any harm.
So what can you plant now, in midsummer? We’ll break this down into groups.
Beets, carrots, and turnips can be planted midsummer for a fall harvest. The already warm soil gives these cooler weather vegetables a head start. Beets can be ready within as little as 40 days with the baby varieties, and nearly 60 days with the Bulls Blood variety. If growing carrots, remember to keep the soil consistently moist until they are established; the soil cannot dry out. Radishes can be succession sown monthly as they can be ready in as little as 30 days. Turnips, such as Hakurei, are ready in less than 40 days, whereas the traditional purple-topped variety can take about 50 days.
If greens is what you’re looking to harvest, you’re in luck. Not only do you have a great variety to choose from, but there’s the added benefit of only needing to wait for enough leaves to harvest. There are many types of kale, which you can continue to harvest well into late fall and even winter depending on where you live. Collards also fall into this category but are even hardier than kale and tolerate temperatures in the 20s. Chard is not as hardy but still can survive a light frost.
For spinach and lettuce, you’ll need a slightly different approach, since both tend to bolt in the heat. First choose slow bolting varieties if possible and plant them where they can get some relief from the summer sun—e.g., under your tomatoes, pole beans, or corn. Spinach is cold hardy, and if you have mild winters, you may be able to overwinter it. As for lettuce, consider the Chalupa or Monte Carlo varieties. They are both romaine types that can be sown in summer for an early fall harvest.
More cool-weather suggestions here! Broccoli needs about two months to form heads, and cabbage shares the same cold tolerance as collards but needs up to three months to mature. Why not try Caraflex, an unusual small cone shaped variety that’s ready in 68 days. Brussel sprouts may require up to four months to mature. If you are planning to have sprouts for Thanksgiving, plant now. Cauliflower has a range of colors and days to maturities to choose from. The white Fujiyama can be ready to harvest in about 45 days, the orange Clementine is ready in about 55 days, and Purple Moon is ready in just over 60 days.
See also:
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This Cauliflower Salad is only a few ingredients and absolutely delicious. It’s even better the next day so you can easily make it in advance!
If you love simple salad recipes, check out this Easy Shrimp Salad! It’s delicious and wonderful with Ritz crackers.
We love how simple it is—only a handful of ingredients. You can make it in advance, and it’s always better the next day. Plus, it’s so good! I have never made this salad, and people don’t love it. Every gathering I have ever taken this to, I always come home with an empty bowl!
We have made this with real bacon or real bacon bits and it’s delicious either way. I have never tried it with any other lettuce and honestly feel the iceberg lettuce makes this salad.
This salad is so easy to make and all you have to do is chop up the vegetables and add everything to a bowl and mix. Of course if you use real bacon you must make that first, but it really doesn’t get much easier than that.
You can grate your own parmesan if you like or buy it grated, we have done both and it’s delicious both ways. This salad is much better cold, so make it a few hours before any gathering so it has time to chill in the refrigerator.
This refreshing cauliflower salad is one your family will love. It’s only 6 ingredients and super easy to make. This creamy and delicious salad is even better the second day.
Cut lettuce, cauliflower and onion into small pieces. Add Parmesan cheese, bacon bits and mayonnaise. Mix all ingredients in a large bowl. (Has a better flavor if mixed a few hours before served and kept refrigerated.)
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Anne Walkup
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I’ve never been this excited about a simple veggie before. I’ve found the secret to the best roasted cauliflower ever!
No fancy ingredients are needed; cauliflower, oil, salt & pepper – it’s the method below that really makes best cauliflower in the oven!
Use fresh cauliflower for the best results. While you can roast frozen cauliflower, it doesn’t brown as well and has a softer texture.
Dry the Cauliflower: The cauliflower should be very dry (no water from washing!) so it doesn’t steam. If time allows, wash and shake dry up to 2 days before roasting or use prewashed florets.
Cut a Flat Side: Place each floret flat side down so it gets nice and brown.
Generously oil the cauliflower for best results.
High-Temperature: The key to caramelization (and flavor) is ensuring that the outside has a chance to brown before the inside overcooks so cook at a high temperature (425°F).
Preheat the Pan: Place the empty pan in the oven to preheat while you prepare the cauliflower. Setting the florets on a hot pan ensures they crisp and brown beautifully.
Do Not Stir or Flip: Just like when you make fried mushrooms, it takes some time to develop a nice crust. Let the underside of the cauliflower get a nice crust without stirring it.
Did your family love this Crispy Roasted Cauliflower? Be sure to leave a rating and a comment below!
Oven-roasted cauliflower turns out crispy & caramelized every time! With just 4 simple ingredients, this healthy side dish can be enjoyed all year long.
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Preheat oven to 425°F. Place an empty baking sheet in the oven to preheat while you prepare the cauliflower.
Break off large florets of cauliflower and use a knife to cut a flat edge.
Place the cauliflower in a large bowl or container with a lid. Add oil and seasonings and shake very well to coat. If the head of cauliflower is extra-large, you may need extra oil.
Remove the hot baking sheet from the oven and place the cauliflower florets, flat sides down, on the heated baking sheet.
Place in the oven and roast 15-20 minutes without turning the cauliflower. Larger florets or cauliflower steaks may need extra time.
Serve warm.
Calories: 99 | Carbohydrates: 7g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 43mg | Potassium: 434mg | Fiber: 3g | Sugar: 3g | Vitamin C: 69mg | Calcium: 32mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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Keep reading for garden inspiration, a February garden checklist, and a list of vegetables, herbs, and flowers to plant in your low desert Arizona garden in February.
Low desert includes elevations below 3500 ft in the Southwest, such as the Phoenix and Tucson metro areas.
“The February sunshine steeps your boughs and tints the buds and swells the leaves within.” — William C. Bryant
After the last frost date in February is the ideal time to plant tomatoes and peppers in your low desert Arizona garden. Getting them planted as early as possible is important because the summer heat shortens their growing season.
Planting as early as possible after the danger of frost has passed gives the greatest chance for a successful season.
Harvests from fall planting continue throughout February, even as you are planting your spring garden and making plans for your summer garden.
Flowers to Plant Outside & Seeds to Start Indoors Each Month in the Low Desert of Arizona.
• PLANTING GUIDE: Each month lists annual flowers and bulbs to plant outside & seeds to start indoors.
• BLOOMING GUIDE: Photos show what may be in bloom that month.
If deciduous fruit trees have been slow to lose leaves, remove leaves from tree to help usher in dormancy. Spray with a horticultural oil (I use this one from Amazon) this month.
Cilantro is a cool-weather-loving herb. It grows quickly and should be harvested often to keep it from going to seed. Once it does seed and flower, the seed is called coriander. Learn more about how to grow cilantro here.
Harvest and preserve cool-season herbs (I use my freeze-dryer). I also love adding chopped herbs and olive oil to herb freezer trays.
Dill grows as an annual in our cool winters but will begin to bolt and flower as the weather warms. Harvest as needed. Dill is also a great trap crop for tomato hornworms and a host plant for caterpillars. Let it flower to attract pollinators.
Learn more about how to grow dill in this blog post.
Learn more about how to fertilize fruit trees in this blog post.
Before planting:
(Click the link to read “How to Grow” articles on my website.)
SEED, TRANSPLANT, OR BOTH? S = Seed T= Transplant
The ultimate resource for gardeners in arid regions with hot summers and mild winters—designed specifically for the low desert of Arizona.
It features information on how and when to start seeds indoors and when to transplant them outside for nearly 100 different fruits, vegetables, and herbs.
(Click the link to read “How to Grow” articles on my website.)
SEED, TRANSPLANT, OR BOTH? S = Seed T= Transplant
Flowers to Plant Outside & Seeds to Start Indoors Each Month in the Low Desert of Arizona.
• PLANTING GUIDE: Each month lists annual flowers and bulbs to plant outside & seeds to start indoors.
• BLOOMING GUIDE: Photos show what may be in bloom that month.
Visual planting guides for vegetables, herbs, fruits, flowers & vines.
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Angela Judd
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Add these Tahini Miso Covered Cauliflower Steaks to your menu!
You can enjoy these Tahini Miso Covered Cauliflower Steaks as an entree with a side of protein, greens, and maybe some grains/carbohydrates or as a side dish — regardless of how you enjoy it, the star of the show is really the tahini miso sauce.
Let’s talk about this fermented umami paste made from soybeans and mold called koji (Aspergillus oryzae from soybeans, barley, or rice). Miso is traditionally used in Japanese cooking and used for its health benefits and delicious umami taste.
Additionally, there are nutrients and things that make you feel good in this delicious paste! Miso contains probiotics, phosphorus, manganese, copper, vitamin K, and a variety of B vitamins.
Miso can be fermented for weeks and sometimes years depending on the brand and type, which lends itself to containing bacteria: probiotics. We know probiotics (good bacteria) are so important for creating a healthy microbiome and digestive function.
The great thing about miso is you can use it in so many ways from adding it to a simple salad dressing, a broth to make you feel good, a paste for roasting vegetables with, marinade, hummus, and the list goes on. I love adding miso to dressings and sauces because it creates this creamy texture without doing anything laborious to achieve it.
One thing to keep in mind when you’re purchasing miso is the color, in a nutshell, the darker the color miso the bolder the flavor which is great for hearty soups and stews. This is due to the time it’s been fermenting versus the lighter-colored misos which are slightly sweet and perfect for dressings, sauces, and even desserts.
Learn how you can nourish your body at each meal by creating a Foundational Five Nourish Meal.
Our Foundational Five system supports you in nourishing your physical body so you can learn what to eat, which is the first step in mindful eating. The remainder is knowing how to eat and to experience your food positively.
Eating in this way supports your physical body on a cellular level ensuring you’re consuming the nutrients you need to have a sharp focus, calm digestion, lasting energy, sound sleep, and vibrant long-term health.
Here are the following Foundational Five Elements in this recipe:
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McKel (Hill) Kooienga
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Cilantro lime cauliflower rice has been our favorite side dish lately. We are always looking for healthy sides that compliment our main dish and round out a meal. This dish is light and bright with a punch of lime and fresh cilantro.
We often like to double down on veggies for a meal rather than doing a carb, so this cauliflower rice, or cauli-rice, acts like rice but without all the carbs.
Serve this up with our steak fajitas, pork carnitas, or smothered honey lime chicken burritos! It is the perfect compliment to any Mexican meal. Here are all our favorite Mexican main dishes so you can find the one that speaks to you!
Cauliflower rice is cauliflower that has been chopped up into tiny pieces that resemble grains of rice in size and texture. It can be made at home by putting cauliflower florets in a food processor or it can be purchased already chopped at the grocery store.
When it comes to easy side dishes, this one is right up there with the easiest. If you don’t buy cauliflower rice pre-chopped, take your head of cauliflower, remove the core and leaves, and break it into florets. Place the florets into your food processor or blender and pulse it until you have small pieces similar to the size of rice grains.
In a large skillet over medium-high heat, heat the olive oil, garlic and cumin and cook until it is fragrant (about a minute). Then add the cauliflower rice, lime juice, lime zest and cilantro and salt to taste and stir everything together. Cook it while stirring until it starts to turn brown slightly. It will take about 5-8 minutes. Serve it up with more fresh cilantro and enjoy!
I have found that the key to keeping cauliflower rice not soggy or mushy is to pan fry it or roast it in the oven. With just a little olive oil, the cauliflower will cook up just great on the stove top. Cauliflower stores a lot of moisture inside it, so it doesn’t need any extra moisture added to cook it. Once the cauliflower has been pulsed, you can squeeze it in a cheesecloth to omit some of the extra water.
Cauliflower is a popular low carb vegetable because it is so versatile. A cup of raw cauliflower contains just 5 grams of carbohydrates and 3 of those grams are fiber. That’s just 2 grams of digestible carbs!
For this recipe, 1 cup of cauli-rice is 71 calories and only 6 carbs.
Yes! Cauliflower is gluten free. This recipe is gluten free too and so tasty!
Cauliflower is high in fiber and B vitamins and contains antioxidants that help prevent cancer. Eating cauliflower also helps strengthen bones and increase heart health. It is super healthy!
A head of cauliflower that is uncut can be stored in the fridge in a loose plastic bag for up to two weeks. If you cut it into florets, you store it in an airtight container for up to a week.
Cauliflower should be stored in the refrigerator. It is sensitive to ethylene, so it should be stored away from produce that are high in ethylene (which is just about ever single fruit or vegetable…apples, bananas, broccoli, cucumber, grapes, lemons, lettuce, limes, onions, watermelon…just to name a few).
Leftovers of this cilantro lime cauliflower rice recipe should be stored in the refrigerator. It will keep for up to 4-5 days.
Cauliflower rice freezes extremely well. Place it in a ziploc bag or freezer safe container. It will keep for up to 3 months.
The cauli-rice can be reheated in the microwave or on the stove top.
Cilantro lime cauliflower rice is vegetarian, gluten free, vegan, keto friendly, dairy free, paleo friendly, and just plain delicious for everyone out there no matter your diet (or no diet) of choice! Dig in and love it!
It tastes like rice, but it’s way healthier and full of garlic and zesty lime flavor!
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In a blender, chop the cauliflower until like grains of rice.
1 Head Cauliflower
In a skillet over medium heat, add the olive oil, garlic and cumin. Cook until fragrant, about 30-60 seconds.
2-3 Tablespoons Olive Oil, 2 Cloves Garlic, 1/2 teaspoon Cumin
Add the cauliflower and remaining ingredients, seasoning with salt to taste.
1 Lime, 1/4 Cup Cilantro, Salt
Cook until beginning to brown a little, about 5-8 minutes.Serve with fresh cilantro.
Cauliflower rice will keep for 4 days in the refrigerator.
Calories: 71kcal
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Sweet Basil
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