Cauliflower Rice Salad

Hey guys! Today I have a very nice, bright and fresh salad for you that is the perfect base for any protein! It’s full of veggies and has an AMAZING parsley and cilantro dressing that’s whipped up in the blender. The cauliflower base of the salad is created in the blender as well… and let me tell you, I’m loving it!

If sweet potatoes in the microwave isn’t life changing enough, let me introduce you to riced cauliflower! I had half a cauliflower in the fridge waiting to be used up, and I thought I’d do a little something different with it. So I cut it into chunks and tossed it in the blender- yes the blender- and was left with some perfect cauliflower “rice” that makes an amazing base to this salad! I’m really excited to do even more cool stuff with this rice substitute in the future- I stored my extra cauli rice in the freezer for later use. So yes, expect a storm of cauliflower rice recipes coming your way soon:))

In addition to those little grains of cauliflower, this salad has a bunch of other fresh veggies, including cucumber, tomato, chickpeas, and red onion! Definitely getting some nice Mediterranean vibes from this recipe. That red onion adds some extra flavour- onions rock, just so you know. And those chickpeas add a bit of protein so that the whole thing is more filling. This salad is definitely great by itself, but if you’re looking for a more substantial meal you can DEFINITELY top it with a delicious protein of your choice. Some proteins that would be great with this salad are:

  • Chicken breast
  • Steak
  • Boiled eggs
  • Canned tuna
  • More beans

Whipping up a big batch of this and preparing some proteins is a great meal-prep option, and also makes for a great quick and easy school lunch!

Let’s talk about the dressing- it’s pretty darn good. Even though it’s really simple, the bright herb flavours really shine through! I used lots of cilantro and parsley, and brought in some lemon juice for that acid. With some olive oil and the addition of garlic and some salt and pepper, the dressing comes together beautifully! Trust me, this is a container of green gold right here.

So so good! This dressing coats all of the salad ingredients and amps up the flavour of all of the veggies.

This recipe is definitely a quick and easy winner- perfect for a quick lunch or dinner, super fresh and healthy, and VERY TASTY. Enjoy!

Yours Truly,

Olivia:))

Cauliflower Rice Salad

  • Servings: 2-4
  • Print

To Make the Cauliflower Rice: Add cauliflower florets to a blender or food processor, and blend until evenly chopped and rice-like in texture. Alternatively, you can grate the cauliflower!

Ingredients

For the Salad

-1 1/3 cups riced cauliflower

-1 cup canned chickpeas, drained and rinsed

-1 tomato, diced

-1/4 of a cucumber, diced

-1/4 of a red onion, diced

For the Dressing

-1/4 cup packed parsley

-1/4 cup packed cilantro

-1/4 cup olive oil

-Juice of 1/2 a lemon

-Salt and pepper to taste


Directions

1. Combine all of the dressing ingredients in a blender and set aside.

2. Mix together the salad ingredients in a large bowl, add in the dressing, and toss everything to combine.

3. Serve with a protein of choice.


Smoky Roasted Cauliflower Steaks

‘Sup guys! I’ve done a lot of sweet Christmas recipes so far, but today I have some Smoky Roasted Cauliflower Steaks that are a GREAT vegetarian main or side dish for your Christmas dinner. I also threw some mushrooms on the pan to toast with the steaks because mushrooms are so tasty and remind me of the holidays!

The concept of a cauliflower steak is a thick slab of cauliflower seared or roasted so that it is reminiscent of a steak. I actually love steaks- I’m not vegan or vegetarian, but I love veggies too, and these “steaks” are just so good and perfect for switching it up once and a while.

In this recipe, I amped up the meatiness of the cauliflower by using liquid smoke in the marinade!! My family and I made some homemade beef jerky the other week (it was so good I highly recommend), and an ingredient in the marinade was liquid smoke. It gave it such a good flavour! So I thought, why not add it to my cauliflower? And it worked its magic there too. Liquid smoke is used in a variety of vegan and vegetarian recipes because it does give that savoury, meaty flavour, so it’s worth picking some up. Also in the marinade, we have balsamic, garlic, and a bunch of spices that all work together to create a ziploc bag full of deliciousness😂

I marinaded the steaks for 4 hours- flipping the bag halfway through to make sure that everything got coated evenly. This made the cauliflower so flavourful! I then placed the steaks on a sheet pan in the oven, but not before tossing some sliced mushrooms in the leftover marinade and throwing them on the pan as well.

Everything roasts up SO nicely in the oven, getting crispy and tender and steak-like! These steaks, along with the mushrooms, would be great alongside some mashed potatoes (or sweet potatoes), more roasted veggies, and maybe some vegetable gravy! They’re super tasty and have a wonderful texture.

Hope you enjoy this vegan holiday dish!

Smoky Roasted Cauliflower Steaks

Serves: 3

Total Time: 5 hours

Ingredients:

For the Steaks and Mushrooms:

  • 1/2 a head of cauliflower, washed and cut lengthwise into about 3/4 inch slabs
  • 5-6 white mushrooms, sliced
  • Sprinkle of dried oregano and dried rosemary
  • Salt and pepper to taste

For the Marinade:

  • 1/4 cup balsamic vinegar
  • 1/2 tsp maple syrup
  • 1/4 tsp liquid smoke
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp ground pepper
  • Red chilli flakes to taste

Directions:

  1. Combine all of the marinade ingredients in a large resealable bag. Add in the cauliflower steaks and place in the fridge for 4 hours, flipping over the bag halfway through to make sure that the marinade gets to every part of the veggies.
  2. Once the 4 hours are up, preheat your oven to 400 degrees Fahrenheit. Remove the steaks from the marinade and place them on a parchment lined baking sheet.
  3. Toss the sliced mushrooms in the remaining marinade, and then place them on the baking sheet as well. Sprinkle some dried rosemary, oregano, salt and pepper over everything, throw the pan in the oven and roast for 35-40 minutes, until the cauliflower is tender.
  4. Remove the pan from the oven and serves the mushrooms and cauliflower warm.
  5. Enjoy!

Hope you’re all having a wonderful Christmas-week so far! I’ll see you on Wednesday with another holiday recipe🥰

Yours Truly,

Olivia:)))

Quick Cauliflower Curry

Nothing is more comforting than a big ol’ bowl of curry. Am I right, or am I right? I love the delicious blend of spices and tomato and coconut milk. It’s just so warm and so tasty! Today I have a super quick and easy version for you that packs in some veg as well.

Super flavourful, healthy and awesome food doesn’t have to be really complex or take forever! From start to finish, I estimate that this recipe should take you around 35-40 minutes tops. Not many people are busy right now, but if you are, this is a quick recipe that you can hit up any day of the week. Even if you’re just at home, you won’t have to labour over the stove to get a great meal:)

Curries like this are great for freezing as well! After you have a couple bowls of this cozied up by the fire, you can throw the rest into a few plastic bags or containers and freeze for later enjoyment. I love serving this with brown rice or quinoa, and you can mix these grains right in there before freezing for convenience. That’s a big brain move right there.

When I’m about to heat up my oil and get ready to cook, I make sure that I have all of my ingredients ready to go so that I can just add everything in when I need it. This helps speed up the production time, and makes sure that I don’t burn anything while I’m chopping up veg or getting the spices ready! After sauteeing your onions, garlic and cauliflower in coconut oil, you add in your spices, and then some tomatoes and coconut milk. Then you’re pretty much done; just stir, season, and let simmer until the cauliflower is soft. Super fast. Super healthy. SUPER GOOD!

Enjoy this delicious curry recipe!

Quick Cauliflower Curry

Serves: 4-6 (served with grains)

Total Time: 40 minutes

Ingredients:

  • 2 tbsp coconut oil
  • 1 medium yellow onion, diced
  • 5 cloves of garlic, minced
  • 4 cups of cauliflower florets
  • 1 can of red kidney beans, drained and rinsed
  • 1 1/2 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp ground ginger
  • 1/2 tsp ground cayenne
  • 1 can of diced tomatoes
  • 1 can of light coconut milk
  • Salt and pepper to taste

Directions:

  1. Heat the coconut oil over medium heat in a large pot.
  2. Add in the onions, garlic, and cauliflower. Sautee for about 3-5 minutes, until the onion is translucent.
  3. Add in all of the spices, and stir to coat the veggies in them. Cook for an additional 2 minutes, to brown up the spices.
  4. Dump the beans, tomatoes, and coconut milk into the pot, and stir to combine, making sure you get all of the brown bits off of the bottom of the pan. Season generously with salt and pepper, then bring to a low simmer, cover, and let cook for about 25-30 minutes, until the cauliflower is soft, but not mushy.
  5. Remove the pot from the heat, and serve the curry warm over brown or white rice, or with quinoa.
  6. Enjoy!

Happy Friday! Have a great weekend cozying up with this recipe, and I’ll see you on Monday with another great one:)

Yours Truly,

Olivia:)))

Roasted Cauliflower Wraps with Red Pepper Sauce

I’m back! I went on a little vacation and wasn’t super active on my blog or social media, but I’m coming back with a BANG, aka these Roasted Cauliflower Wraps with Red Pepper Sauce. Portable lunches are going to have to start becoming a thing again soon, so these beauties are going to help you get one step ahead. Simply roast, wrap, press, and then boom, you’ve got yourself an amazing, nutritious lunch.

The cauliflower, red onions, and red peppers all get roasted up on the same pan, then the peppers are tossed in the blender with garlic, oil, and lots of cilantro to make a bea-u-tiful sauce. I spread it on a wrap, then added the cauliflower, onions, some avocado, and some spinach. YUM. After rolling, my wrap got the VIP treatment in my panini press. Once you start pressing your wraps and getting those perfect grill marks on there, you’re not going back. It also helps the wrap stay together- perfect for lunchbags.

These would be great prepared the night before, or if you prep all of the ingredients and then just roll and press as needed. This recipe makes 1 wrap but lots of extra sauce, which is awesome in bowls, more wraps, salads, more wraps, for dipping things in, and in more wraps. I hope you enjoy this recipe and keep an eye out for more meal prep ideas coming soon!!

Roasted Cauliflower Wraps with Red Pepper Sauce

Serves: 1 (with extra sauce)

Total Time: 40 minutes

Ingredients:

For the Red Pepper Sauce:

  • 2 small red bell peppers, chopped
  • 2 tbs + 1 tsp olive oil
  • 1/2 cup cilantro, loosely packed
  • 1 clove of garlic, minced
  • Salt and Pepper to taste

For the Wraps:

  • 1 Whole Wheat Wrap
  • 1/2 cup cauliflower florets, cut into small pieces
  • 1/4 of a red onion, sliced
  • 1/2 an avocado, thinly sliced
  • a small handful of spinach leaves
  • 1 tbsp Red Pepper Sauce
  • 2 tsp olive oil
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Place the cauliflower, red peppers, and red onion on a parchment lined baking sheet. Toss each with 1 tsp of olive oil and some salt and pepper. Roast in the oven for about 20 minutes, until soft and slightly charred.
  3. Remove the pan from the oven and add the red peppers, along with the rest of the Red Pepper Sauce ingredients, into a blender and blend until smooth. Set aside.
  4. Preheat a panini press and begin assembling your wrap. Spread 1 tbs of sauce onto a whole wheat wrap, then add the cauliflower, onions, spinach, and avocado, and fold tightly, tucking the two vertical edges in, then rolling away from you.
  5. Place the wrap on the press and bring the lid down on it. Let gravity do its work and leave your wrap in the press for about a minute.
  6. Carefully remove your wrap from the press and enjoy!!

Happy munching and I’ll see you Wednesday!:)

Yours Truly,

Olivia:))

Cauliflower Soup

Hello there! Cauliflower is one of my favourite vegetables, and this super easy to make soup highlights it perfectly. It’s a medley of onion, celery, roasted garlic and of course, cauliflower, that is blended until smooth and delicious. This soup is freezable and makes a great lunch or light dinner. Enjoy;)

Cauliflower Soup

Serves: 4

Total Time: 45 minutes

Ingredients:

  • 1/2 a head of cauliflower, chopped
  • 3 cloves of garlic, left in the skins
  • 2 tbsp olive oil
  • 1 small onion, diced
  • 3 celery stalks, chopped
  • 1/4 cup fresh parsley
  • 4 cups water
  • 1/2 tsp chilli flakes
  • Pinch of rosemary
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Place the chopped cauliflower on a sheet pan lined with parchment. Toss it with 1 tbsp of the olive oil.
  3. Wrap the garlic cloves in some tinfoil and place the little packet on the sheet pan with the cauliflower. Place the pan in the oven and roast for 30 minutes.
  4. While the veggies are roasting, heat the other tbsp of olive oil over medium heat in a large pot. Add in the onion and celery, and cook until translucent, about 5 minutes. Add in the water, Rosemary, parsley, and chilli flakes, then bring to a boil.
  5. Lower the heat so that the mixture comes down to a simmer, then cook for 20 minutes.
  6. Once the veggies are done roasting and the broth is done simmering, add the cauliflower into a blender along with the contents of the pot. When the garlic packet has cooled, remove the cloves from their skins and add them to the blender as well. Season the soup generously with salt and pepper, then blend until smooth.
  7. Enjoy!!

Hope you like this soup! It’s definitely one of my new favourites;)

Yours Truly,

MyDayIsBooked;))