On today's episode of #Learn2Love I want to teach you how to love one of the most bland,
boring cruciferous vegetables in the produce world...cauliflower!
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This white winter vegetable
boasts a bevy of health benefits. It's full of vitamin C and vitamin K. It's got a ton
of antioxidant power. And it's very low on the glycemic index which makes it the perfect
replacement for everything from pizza crust to potatoes. Now whether you love it or hate
it, you're in luck because today, in true Domestic Geek fashion, I'm going to show you
cauliflower three delicious ways. Today I'm going to show you my Buffalo Cauliflower Bites,
my Loaded Baked Cauliflower and finally, my Roasted Red Pepper and Cauliflower Soup that
your entire family is going to love. Let's get started with our Buffalo Cauliflower Bites.
We're going to start by roasting some cauliflower florets. So I've got my florets in a bowl
and I'm just going to drizzle them with some olive oil, some garlic powder and a little
bit of salt and pepper. I'm going to give these a stir until they're well coated and
then pour them onto a baking sheet. Into the over they're going to go for 10-15 minutes
or until they start to soften up. While those are roasting away in the oven, I'm going to
combine some melted butter with some hot sauce created a really super simple Buffalo sauce.
Now if you don't eat hot sauce that's totally fine, you can replace it in this recipe with
BBQ sauce - it will be equally delicious. Once our cauliflower has been roasting for
10 or 15 minutes we're going to take it out and toss it in this beautiful sauce and put
it back into the oven. Once they're done baking, you can serve them with my homemade blue cheese
dressing. Basically what you have are chicken-free chicken wings. How great is that? Next up,
I'm making my Loaded Baked Cauliflower which is inspired by all of the tasty flavours of
a loaded baked potato but has way fewer carbs. So we're going to start by steaming our cauliflower.
So I've got an inch of water in my steamer pot and I've just broker up a head of cauliflower
into florets. I'm going to put the lid on and steam it until the cauliflower is quite
soft. Next I'm going to transfer my steamed cauliflower into a large mixing bowl and mash
it with some cream cheese, some green onions and some cooked, chopped bacon. Now you can
leave the bacon out if you don't eat meat but it does add a nice saltiness to it. I'm
going to finish this mixture off with some salt, pepper and garlic powder. And then I'm
going to scoop it into a well-oiled muffin tin and top it with some cheddar cheese. Into
the oven this goes for 10-15 minutes and when these are ready, they are golden brown and
crispy on the outside and soft and moist and yummy on the inside. I'm going to top them
with just a little more green onion and they are ready to eat. Finally, I'm sharing my
recipe for Roasted Red Pepper and Cauliflower Soup. For this recipe, I'm going to roast
my cauliflower. So I'm just drizzling it with a little bit of olive oil and adding some
salt and pepper. I'm going to roast my cauliflower for 15-20 minutes or until it's softened.
In the meantime, I've got some oil heating up in a large pot on the stove and to that
I'm going to add some chopped yellow onion. I'm going to cook my onion until it's completely
translucent and then I'm going to add two cloves of minced garlic. I'm going to cook
my garlic for an additional 30 seconds and to that I'm going to add some chopped roasted
red peppers, my roasted cauliflower and some vegetable broth. You could also use chicken
broth if you prefer. I'm going to season this with some salt and pepper and some fresh thyme
leaves. And then I'm going to bring this whole mixture to a boil, turn my heat down to low,
put the lid on a simmer it for 15-20 minutes until all of the flavours come together. To
make this soup even more flavourful we are going to add some tangy goat cheese but we
need to temper it first. So I've got some room temperature goat cheese standing by in
a bowl and to that I'm just going to ladle in a little bit of soup broth. I'm going to
whisk it together really, really well until it's completely combined and then I'm going
to pour the entire thing back into my pot. I'm going to stir this all together and then
I'm going to puree my soup using an immersion blender. And there you go, you've got a hearty,
comforting soup with tons of flavour. I like to serve this even more tasty goat cheese.
I hope you guys enjoyed these three creative cauliflower recipes and that you'll give them
a try in your very own kitchens. And if you do, be sure to tweet or Instagram me a photo
because you know I love hearing from you. And finally, if you haven't already, be sure
to SUBSCRIBE to The Domestic Geek because there's lots more deliciousness where this
came from :)