While it can be spicy, the spiciness doesn’t linger too long and is cooled by the cauliflower. The addition of crunchy ...

Add flavors: In a large pan over medium heat, warm a teaspoon of olive oil and some butter. Add the onions and cauliflower, cooking for 3-5 minutes until everything is heated through. Stir in ...

Looking for a weeknight dinner that’s quick, flavorful, low-carb, and totally satisfying? Say hello to your new obsession: ...

To make the filling: In a large frying pan, heat the olive oil ... about 8 minutes. Add the cauliflower and cook until browned and glossy and the onion starts to stick to the bottom of the ...

Add the small raw cauliflower pieces to the bowl, then the remaining olive oil, lemon juice, colatura, raisins, hazelnuts, onion, celery, capers, and parsley. Season with salt and pepper ...

For this year’s holiday feast, we are preparing an aromatic broccoli and cauliflower tajine and a variety of salads, plus a ...

To make the onion salad, put the onion in a bowl ... Toss well together and leave to stand for 10 minutes, then drain. Put the cauliflower, olive oil and cumin in a bowl and season well with ...

In a large bowl, toss blanched cauliflower with 6 tablespoons olive oil, spice rub ... Meanwhile, prep sauce: Place green onions, parsley, cilantro, mint and garlic in a food processor.

Add onions, season with salt, and sauté until translucent, 4 minutes. Add sliced garlic, chile flakes and turmeric, and sauté until fragrant, 1 minute. Add cauliflower, water and kombu.

Cut a small head of cauliflower into florets and toss with olive oil and salt ... Discard skins. Stir in onion, salt, vinegar, sugar, sumac, cumin and coriander. May be made ahead and refrigerated ...