Cauliflower Rice with Lentils

July 8, 2016 by Yasemin Ari Leave a Comment

This is a healthy, gluten free variation of a classic bulgur (cracked wheat) pilaf with green or brown lentils. Cauliflower rice is substituted for bulgur, giving the pilaf similar texture with a rich taste.

Ingredients:

1 cup dry green or brown lentils (or 2 cups cooked lentils)
1 tablespoon apple cider vinegar
2 cups cauliflower rice
1/4 cup olive oil
1 medium onion, finely chopped
1 cup boiling water
1 teaspoon dry chili peppers (optional)
salt and pepper to taste

Directions:

In a medium sized bowl, soak lentils in cold water and vinegar overnight or at least for 1 hour. Overnight soaking is recommended since lentils will be more nutritious when sprouted by overnight soaking.

Wash and cut cauliflower into florets. Feel free to use the stems as well. Using a food processor prepare cauliflower rice by pulsing the processor. If overdone, cauliflower will become very fine like snow, which will not give the desired texture to the pilaf. You can buy cauliflower rice (Trader Joe’s) if you don’t want to prepare it yourself.

Drain lentils. You can also use precooked green or brown lentils for a shortcut (Trader Joe’s). If you are using cooked lentils rinse them to separate the lentils properly and drain.

In a medium size pot, sauté onions in olive oil until onions are golden brown, 5-7 minutes. If you are using uncooked lentils, add them into the pot. Add 1 cup of boiling water, peppers and salt . Cover the pot, bring to a boil on medium heat. Reduce heat to low, let it simmer until lentils are cooked, about 7-10 minutes. Add the cauliflower rice, let it cook for another 2-3 minutes. Remove from the heat. Transfer to serving plate. Serve hot.

Afiyet Olsun! Bon Appetit!

Cauliflower Rice

Caulifower Rice Ingredients

Sautéed onions

Lentils added

Cauliflower Rice with Lentils cooking

Cauliflower Rice with Lentils

Cauliflower Tabule Salad

May 22, 2014 by Yasemin Ari Leave a Comment

Cauliflower Tabule (Tabbouleh) Salad – Karnıbahar Kısırı

Tabule (Tabbouleh) is a traditional Lebanese salad made with fine bulgur, finely chopped herbs, seasoned with olive oil and lemon juice. Turkish version, called “Kısır”, has less green herbs, sometimes with added chopped tomatoes and tomato paste. My friend Semra suggested that I try using cauliflowers instead of bulgur. Hesitantly I gave it a try and the result was a delicious salad with less calories and no gluten.

Enjoy!

Cauliflower Tabule Salad

Ingredients:

2 cups cauliflowers
¼ cup fresh parsley, finely chopped
¼ cup fresh dill, finely chopped
¼ cup fresh mint, finely chopped
1 cup tomatoes, chopped
¼ cup olive oil
Juice of 1 lemon
Salt and pepper to taste
A few sprigs of mint for garnish

Directions:

Remove cauliflower florets from the cauliflower head, discarding the stems. Wash and drain. Place in a food processor and chop until florets turn into small particles. Place cauliflower in a large bowl.

Finely chop all herbs. Cut tomatoes into small pieces. Add all into the bowl. Add olive oil, lemon juice, salt and pepper. Mix well with a spoon. Cover the bowl and let it chill in the refrigerator allowing flavors to mix.

Transfer to a serving dish. Garnish with fresh mint leaves.

Bon Appetit! Afiyet Olsun!

Finely Chopped Cauliflowers

Finely Chopped Herbs

Chopped Tomatoes

All ingredients mixed

Cauliflower Tabule Salad

Creamy Vegetable Soup – Kremalı Sebze Çorbası

November 5, 2012 by Yasemin Ari Leave a Comment

Creamy Vegetable Soup – Kremalı Sebze Çorbası

Ingredients:

2 stalks of leeks, chopped
2 medium carrots, chopped
2 zucchini, chopped
1 cup cauliflower florets
1 bunch Swiss Chards, chopped
1 medium to large potato, peeled and cut to pieces
1 medium onion, coarsely chopped
4 cups water or chicken stock
Salt and pepper to taste

Sauce:

2 table spoons butter
1 table spoon all purpose flour
1 cup milk
1-2 tablespoons heavy cream (optional)
Salt to taste

Wash, coarsely chop all vegetables. Combine water (or chicken stock) and vegetables in a large pot. Bring to a boil over high heat, reduce heat, let it simmer over medium heat until all vegetables are cooked. Using a hand blender, puree vegetables in the pot until the mixture is smooth. Add salt to taste. Set aside. (If you don’t have a hand blender, you can also use a regular blender to puree the vegetables. You may need to do it in 2 batches, but it works just fine).

For the creamy sauce, melt butter (or oil) in large pot over medium heat. Stir in the flour, whisking constantly over medium heat about 4-5 minutes. Slowly add the milk and cream (optional) and salt to taste. Whisk constantly until the mixture thickens, about 4 minutes. Slowly add the vegetable puree to the pot, stirring constantly to avoid lumping. If the soup is too thick, add more water (or chicken stock) to it. Bring it to a boil over medium to slow heat . Add pepper to taste. Serve hot.

Afiyet Olsun! Bon Appetit!

Creamy Vegetable Soup – Kremalı Sebze Çorbası

Layered Cauliflower-Broccoli Salad – Katlı Karnıbahar-Brokoli Salatası

October 16, 2012 by Yasemin Ari Leave a Comment

Cauliflower-Broccoli Salad – Karnıbahar-Brokoli Salatası

Ingredients:
1 medium cauliflower
1 lb broccoli
juice of 1 lemon
1/2 cup olive oil
1/2 teaspoon mustard
salt and pepper to taste

Directions:
Wash and cut the vegetables into florets. Boil or steam the vegetables seperately until they are tender. Strain and set aside to cool.

Place the vegetables into the bowl in layers. For the first layer, put the broccoli florets with the green sides down, stems up since the bottom will be top layer when you turn the bowl upside down to serve the salad. Use cauliflower for the second layer. Place in a way that the flowers face the side of the bowl with stems facing inside. Repeat the layering again; one more layer of broccoli, another of cauliflower. When you are done with vegetables, place plastic wrap on the bowl, gently press on the vegetables.

Prepare the dressing in a small bowl by mixing the lemon juice, oil, mustard, salt and pepper together. Add the dressing to the vegetables. At first it will look very juicy on top, but slowly vegetables will absorb the dressing. Chill the covered bowl in the refrigerator for at least 2 hours. When ready to serve, place a flat serving plate over the bowl and turn it upside down transferring the salad onto the serving dish. Your green and white striped salad is ready!

Afiyet Olsun! Bon Appetit!

Broccoli and cauliflower cut into florets

First layer: Broccoli with green side down, stems up

Second layer: Couliflower, flowers facing out, stems in

Top layer – flowers facing out, stems in

Cover the top with plastic wrap, gently press

Salad Dressing

Dressing added to the salad bowl

Side view right after adding the salad dressing

30 minutes later: vegetables are absorbing the salad dressing

2 Hours later: Salad is ready to be served

Layered Cauliflower–Broccoli Salad

Cauliflower Au Gratin – Firinda Karnibahar

March 2, 2012 by Yasemin Ari Leave a Comment

Ingredients:

1 medium cauliflower, trimmed and cut into florets
2 cups boiling water
½ lb lean ground beef
1 medium onion, chopped
2 table spoons olive oil
1+1 teaspoons paprika
2 table spoons flour
½ stick of butter
2 cups milk
3 cups grated jack cheese
Salt and pepper to taste

Directions:

Preheat oven to 350 degrees Fahrenheit.

In a pot, combine boiling water and cauliflower florets. Boil until tender, but firm, about 8-10 minutes. Transfer to a colander, rinse under cold water and drain well. Place the florets evenly in an oven safe dish (14”x10”).

In a medium sauce pan sauté onions and ground beef about 4-5 minutes. Add 1 teaspoon of paprika, salt and pepper to taste. Evenly distribute the mixture over the cauliflowers.

Ground beef mixture over the cauliflower florets

In a pot melt butter over medium heat. Stir in the flour, whisking constantly over medium heat about 4-5 minutes. Add the cold milk, whisking constantly until the mixture thickens, about 4 minutes. Bring to a simmer , remove from heat.

Pour the sauce over the cauliflowers. Sprinkle salt and pepper over the sauce & cauliflower mixture. Evenly distribute grated cheese over the dish. Sprinkle paprika over the cheese. Cover the dish with an aluminum or wax paper.

cheese sprinkled over the dish

Bake until the cheese melts. Then remove the cover and bake until the top is golden brown.

Cut into pieces and serve hot.

Ready to be served

Afiyet Olsun! Bon Appetit!

Yasemin's Kitchen

Mediterranean Recipes with a Turkish Flair

Cauliflower Rice with Lentils

Cauliflower Tabule Salad

Creamy Vegetable Soup – Kremalı Sebze Çorbası

Layered Cauliflower-Broccoli Salad – Katlı Karnıbahar-Brokoli Salatası

Cauliflower Au Gratin – Firinda Karnibahar

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