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This recipe will convert any non Cauliflower eater as it’s so very tasty. I like roasting the cauliflower first for added flavour, but if you’re short on time, steam or boil it instead.

  • 1/2 large head cauliflower, cut into florets

  • 2 teaspoons olive oil

  • 3 to 4 cloves garlic

  • 1/4 cup lite milk

  • 1 tablespoon organic butter, softened

  • 1/4 cup shredded fresh organic Parmesan cheese

  • Salt and freshly ground black pepper, to taste

  • Preheat oven to 180°

  • Place cauliflower florets in a single layer on a baking sheet that has been sprayed with cooking spray. Toss in one of the teaspoons of olive oil. Trim the garlic and drizzle with the remaining teaspoon of oil. Wrap in foil and place on baking sheet with the cauliflower.

  • Roast the cauliflower and garlic for about 30 – 40 minutes, or until the cauliflower is tender. Place cauliflower in the bowl of a food processor, squeeze garlic cloves out of their peel and place them in the food processor as well.

  • Add butter and Parmesan to food processor. Plus a few times to blend and break up the cauliflower and garlic. Add the milk and salt and pepper to taste and process until smooth. Enjoy! Serves 3-4.

Parsley-Lime Cauliflower Rice

One of the great things about cauliflower rice is that it cooks up much faster than traditional rice but still has a great texture. This recipe has added cumin, parsley, and lime to make it divine. And why not try this as a plain rice style base for your next stir-fry, stew, curry or pasta sauce?

  • 1/2 large head cauliflower, roughly chopped

  • 1 small onion, chopped

  • 1 clove garlic, minced

  • 1 teaspoon ground cumin

  • 1 tablespoon olive oil

  • 1 tablespoon freshly-squeezed lime juice

  • 1/2 cup chopped parsley

  • Salt and freshly ground black pepper, to taste

  • 1 small avocado, chopped, optional for garnish

  • Place cauliflower into the bowl of a food processor and process until it is in fine, rice-like pieces. Heat olive oil in a large, nonstick skillet over medium-high heat. Add onion, garlic, and cumin and cook for 2-3 minutes until onion is translucent and tender and garlic is fragrant.

  • Add cauliflower “rice” and cook for about 5-6 minutes, stirring constantly, until tender and toasted. Season to taste with salt and pepper. 

  • Remove from heat and add lime juice and parsley, stirring to evenly combine. Garnish with avocado, if desired. Serves 3-4.


Have a great week ahead and happy local food eating.

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