cauliflower florets

Don't you hate how tiny little bits fly everywhere when you cut cauliflower??? No more! Here's my quick and easy way to cut cauliflower.

How to cut cauliflower florets - efficiently, with least mess!

cauliflower

Cut whole cauliflower in half down the middle.

Then again to make 4 quarters.

Cut the core out on the diagonal.

Use your hands to break into florets.

If you end up with some large ones, use a knife to cut into half or even thirds so all the florets are roughly the same size - this will ensure they cook through evenly. Use as directed by recipe!

Our Keto Potato Salad Recipe is made without Cauliflower for an even Tastier Faux-tato Salad. Our Gluten-Free and Diabetic Version of Low Carb Yogurt Mayonnaise Potato Salad uses Turnip Radish, which gives you the Best Potato Alternative.

Keto Potato Salad Recipe

Cup Green Peas

Mayonnaise

Water

Cut turnips and carrots

Peel the turnips entirely. Cut all the turnips into bite sized pieces with a sharp knife, as regular potatoes typically do. At the same time, cut fresh carrots and place them all into a bowl ready for cooking.

Cut onions and pickles

Cut onion and all the pickles into small tiny squares and place them aside. At the same time, prepare your other ingredients. 

Prepare the salad dressing

In a big glass bowl, add yogurt with mayonnaise and approximately 1/3rd of a cup of liquid left from your pickle jar. Season with a pinch of salt and pepper and mix. 

Boil turnips with carrots

Place turnips and carrots into a cooking pot, add boiling water, bring to a boil and let it cook until tender for 15 minutes maximum. 

Strain and shock

Once your carrots and turnips are boiled, strain them through a strainer and pour a very cold pot of water to shock them, so they immediately stop the cooking process.

Add all into a big glass bowl

Add all remaining ingredients in a large mixing bowl, such as the onion, pickles, and green peas. Pour the whole dressing you have stored in the fridge. 

Mix together and season

Using two spatulas, gently mix the ingredients and salad dressing together. Refrigerate for at least 2 to 3 hours before you are ready to serve.

https://mediavine-res.cloudinary.com/video/upload/c9f3ltdtwaxfmphi9bzi.mp4

Dalca" is a popular lentil dish served at festivals or weddings. Brought over by the Indian migrants, this recipe has been improvised by families to suit their taste. Usually it consists of meat but today I've made a vegan version. This dish is one of our family favourites as it has loads of vegetables and spices to keep us warm during these cold winter days. Tonight I've served it with homemade Idlis but you can eat it with rice, dhosas, naans, chapatis or anything you like really! Someone in my family eats it like a soup too 🙈😉

Malaysian style Vegetable Dalca

Mung Dal

turmeric

garlic

vegetable oil

green chilli

Spice A (for tempering)

onions (around 60 g), finely sliced

cinnamon stick

cloves

-star anise

cardamom pods

curry leaves

chillies (you can cut into small pieces if you prefer spicier Dalcha)

Spice B (pound using pestle and mortar)

garlic (around 10 g)

g ginger

Spice C (mix

cumin powder

fennel powder

tsp ground poppy seed (optional)

curry powder

water

Vegetables (can put

potatoes, peel and cut into quarters

fine beans -

tomato,

Other Ingredients

ghee

ml thick coconut milk

tamarind juice

water (depend

coriander leaves

Salt

Rinse the Mung Dal then transfer to a heavy based saucepan. Add enough water to cover the lentils, then add in 2 tsp of turmeric, 1 garlic clove, 2 teaspoons of oil and the green chilli. Stir to mix then bring to boil on medium heat. Once boiled, turn down the heat and simmer the dal till soft. Keep an eye on the Dal just in case it goes dry and skim off any white scum that forms.

Heat 2 tablespoons of ghee in another large saucepan and then add in Spice A (tempering spices). Let it infuse for a few seconds then add in Spice B; stir continuously so it doesn't stick to the pan. Once fragrant, add in Spice C and continue stirring till the curry paste is cooked and the oil has separated.

Add the spice paste to the cooked dal and add in the potatoes and 2 cups of water. Bring to boil on high heat. Once boiled, turn down the heat and simmer till potatoes are half cooked. Add in the rest of the vegetables, coconut milk, tamarind juice and salt. Bring to boil again and simmer till vegetables are softened. If the Dal is too thick, add in the last cup of water. If you are happy with the texture of your Dalcha, leave it out

Finally, add in the coriander leaves, check for seasoning and turn the heat off. Enjoy

Looking for a cheesy way to get your broccoli and cauliflower in? This Broccoli and Cauli Bake is creamy, comforting, and packed with flavor. With tender broccoli-cauliflower combined in a rich, cheesy casserole, it makes the perfect cozy side dish for any meal.

Broccoli and Cauli Bake

Pieces Medium Crowns Broccoli (chopped (5 cups))

Piece Medium Head Cauliflower (broken into small pieces (5 cups))

Bacon

Tablespoons Butter (divided)

Cups Mild Cheddar (shredded)

Cup Whole Milk

Cups Buttery Crackers (like Ritz, crushed)

Ounce Cream Cheese (softened and cubed)

Sea Salt

Cayenne

Smoked Paprika

Lemon (zest)

Get Ingredients Ready

Start by chopping the broccoli into small florets and breaking the cauliflower into similar-sized pieces. Blanch the broccoli and cauliflower. Drain everything well and set aside to dry while you prep the rest. Preheat oven to 375°Fahrenheit (90°Celsius).

Cook Bacon

In a large Dutch oven or deep pan, cook the chopped bacon slices over medium heat until crisp. Transfer the cooked bacon to a paper towel-lined plate and chop into small pieces. Reserve about 1 tablespoon of bacon fat in the pot for extra flavor.

Stir Flavorings in Pan

To the bacon fat in the pot, add butter and melt over medium heat. Stir in the minced garlic, cayenne pepper, lemon zest, and sea salt until fragrant. Slowly pour in the milk, whisking continuously until the mixture warms up and slightly thickens.

Crush Crackers

Crush the buttery crackers into fine crumbs using a food processor or by sealing them in a bag and rolling with a pin. Mix the crumbs with melted butter and smoked paprika. This will be your crispy topping.

Make Creamy Sauce

Remove the pot from the heat and stir in the softened cream cheese cubes and shredded cheddar. Mix until smooth and melty, with no lumps of cheese left. Add the drained broccoli, cauliflower, and chopped bacon into the cheesy mixture and fold until everything is evenly coated.

Assemble the Bake

Get a baking dish and pour in the veggie and cheese mixture, spreading it out evenly. Sprinkle the cracker crumb topping all over the top. Cover with foil and bake at 375°Fahrenheit (90°Celsius) for 20 minutes, then uncover and bake for 20–25 minutes more until golden and bubbling.

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The most viewed cauliflower florets recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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How to cut cauliflower florets - ef...

Keto Potato Salad Recipe

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Top 4 cauliflower florets recipes from across the web

The most viewed cauliflower florets recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to cut cauliflower florets - ef...

Keto Potato Salad Recipe

Malaysian style Vegetable Dalca

Broccoli and Cauli Bake

The most viewed cauliflower florets recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine