Cut the cauliflower into florettes and add them to a microwave safe bowl. Add 2 tablespoons of water and cover with cling film. Microwave for 5-8 minutes, depending on your …
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Instructions. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Bring an inch of water to a boil in a medium saucepan. Place the …
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½ tsp black pepper handful of kale 1 veggie stock (Kallo) ¼ cup hot water 4 tbsp chopped tomatoes Method 1 Put 1 medium cauliflower florets into a food processor and ground until …
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Roughly chop the cauliflower or break into florets and add to a food processor. Pulse until the cauliflower is finely chopped, resembling couscous. De-stem the kale and cut it into thin ribbons. Add the oil to the fry pan over medium heat. Add the garlic and kale, and cook, stirring, two minutes.
This loaded cauliflower, made with butter, sour cream, chives, cheddar cheese and bacon, is the ultimate in low carb comfort food! Cut the cauliflower into florettes and add them to a microwave safe bowl. Add 2 tablespoons of water and cover with cling film.
Make the dressing: Place the lemon juice, garlic, mustard, and salt in a small bowl and whisk to combine. Drizzle in the olive oil while whisking continuously. Taste and adjust seasonings if needed; set aside. Make the salad: Place the cauliflower florets in the bowl of a food processor fitted with the blade attachment (work in batches if needed).
De-stem the kale and cut it into thin ribbons. Add the oil to the fry pan over medium heat. Add the garlic and kale, and cook, stirring, two minutes. Add the cauliflower and salt and stir to coat. After a minute or two, add the remaining ingredients and cook stirring for around 2 to 3 minutes.