• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

The Paleo Mama

Homegrown and Handmade

  • About
  • Blog
    • Podcast
  • Meal Plans
  • Essential Oils
  • Our Farm
    • Great Pyrenees Puppies
    • Goats
      • Goats for Sale
      • Goat Sales Policy
      • Nigerian Dwarf Bucks
        • Ranchocabra Lunar Eclipse

cauliflower

Whole Roasted Spiced Cauliflower

February 11, 2014 by Jackie Ritz 16 Comments

Whole Roasted Spiced Cauliflower from The Paleo Mama

Most of us love cauliflower. If you’re Paleo then you probably have come to appreciate the many things you can do with a head of cauliflower. Chop it up into florets and steam it. Puree it and make mashed “potatoes”. Use it for making a Paleo pizza crust. Throw florets in a food processor and you have “rice”.

But have you ever thought about throwing the whole damn head of cauliflower in the oven and roasting it? It’s the lazy way to cook it and it comes out so INCREDIBLY delicious.

This recipe is adapted from PureWow. I came across it when I was looking for a new cauliflower recipe. The PureWow recipe is not Paleo, so I changed a few ingredients, made it dairy free, and used bacon fat to roast it in!

Whole Roasted Spiced Cauliflower

Depositphotos_1457519_s

Adapted from PureWow – Serves 6

INGREDIENTS: 

  • 1 Tablespoon of coconut oil or bacon fat
  • 1 head of cauliflower, trimmed at the base, with green leaves removed
  • 1 can of FULL fat Coconut milk (I buy this brand)
  • 1 lemon or lime, zested and juiced
  • 2 Tablespoons of Chile Powder
  • 1 Tablespoon of Cumin 
  • 1 Tablespoon of Garlic Powder
  • 1 Teaspoon of Curry Powder 
  • 2 Teaspoons of Sea Salt 
  • 1 Teaspoon of Black Pepper

DIRECTIONS: 

  1. Preheat your oven to 400 degrees.
  2. Take the coconut oil or the bacon fat and scoop it onto a baking dish. Throw it in the oven to allow it to melt.
  3. Take your can of coconut milk. Ideally, you want the coconut milk to solidify and separate. If using full-fat coconut milk you should be able to just scoop out the thick coconut part and leave the watery part behind. This gives you about a cup of thick coconut.
  4. In a medium bowl, combine the coconut, with the lime/lemon zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper. _MG_8579
  5. Now take your cauliflower by the head and dunk it in the bowl. Get it all slathered up in the marinade. Use your hands to to make sure it’s covered thick all over.
  6. Place the cauliflower on the baking dish that you used to melt coconut oil/bacon fat on. Roast it until it is dry and lightly browned for about 30-40 minutes. A crust will form on the surface of the cauliflower from the marinade.
  7. Let the cauliflower cool for a few minutes before cutting in wedges and serving on a big green salad!

CLICK HERE to Pin this Recipe

Whole Roasted Spiced Cauliflower | www.thepaleomama.com

Filed Under: My Recipes Tagged With: cauliflower, dairy free, gluten-free, paleo recipes, primal, roasted cauliflower

Albino Broccoli Soup

September 18, 2012 by Jackie Ritz 4 Comments

We love albino broccoli in this house! There are so many things you can do with it! Broccoli’s little brother, cauliflower, is by far the most versatile vegetable that you can have in your house! You can make pizza crust, rice, mashed “potatoes” and so much more! Tonight I made my soup!

This is by far MY FAVORITE soup ever! I love this soup with meatballs. Tonight I am trying these Merguez meatballs from The Clothes Make the Girl, author of the amazing Well Fed cookbook. I usually make them with Arabic meatballs, which is a little different than the Merguez Meatballs.

I promise, the cauliflower tastes amazing in this recipe! It’s even more delicious if you use your own homemade bone stock! You can read my recipe for making stock here!

Albino Broccoli Soup

2 heads of cauliflower or 3 frozen bags, broken in florets

3 medium onions, diced

5 cloves of garlic

1/4 cup butter or Grassfed Organic Ghee 7.8 Oz

3 cups of stock (I prefer my homemade chicken stock, but you can use beef stock too)

2 teaspoons of salt

1/4 teaspoon of pepper

Directions:

Steam or boil cauliflower until tender. Drain and set aside.

Saute the onions and garlic in a pot over medium heat until tender.

Add cauliflower and stock to the pot. Mash with a potato masher or use a stick blender to puree the mixture to a consistency you prefer. I like mine a little chunky. If you don’t have a stick blender then you should use a blender to puree it.

Add salt and pepper. Taste and adjust seasonings.

If primal, serve with a dollop of sour cream!

Filed Under: My Recipes Tagged With: bone stock, cauliflower, chicken stock, merguez meatballs, paleo, primal, recipe, soup

Asian Lettuce Wraps with Coconut Cauli-Rice

April 12, 2012 by Jackie Ritz 12 Comments

One thing I love doing is trying different cultural foods. Last night we had Albondigas Soup, which was outstanding…it was so delicious that I was literally licking my bowl. I didn’t take a picture of it, however, I am still going to share the recipe with you in my next post.

This post is about my lettuce wraps which were just as delicious. My husband took a bite and gave me the best look ever. It was the look of, “I’m so glad I married a woman who knows how to cook!”.  I wasn’t always so savvy in the kitchen. It took a few years to learn the ropes. Now I’m to a point where I will try to cook anything. Nothing looks too hard, well, there is Julia Child’s Beef Bourguignon which I still am scared to try. Needless to say, she is a legend so we’ll leave it at that!

Ok, this recipe was sent to me from GNOWFGLINS ecourse that I took at www.gnowfglins.com so I can’t take credit for it! I did have to “Paleo-fy” it just a tiny bit, but it’s amazing and so yummy. It’s easy, but takes about 15 minutes of prepping the veggies.

Asian Lettuce Wraps with Coconut Cauli-Rice

Asian Lettuce Wraps

1/4 cup coconut aminos (this is the Paleo approved version of soy sauce)

2 TB fermented fish sauce

2TB lime juice

1TB apple cider vinegar

1 TB raw honey (optional: leave out if Whole30 or 21DSD)

1 egg

2 TB coconut oil

1 medium onion, diced small

1lb ground chicken

2 TB grated fresh ginger

3 cloves garlic, minced

1 cup packed grated carrot (2-3 carrots, depending on size)

1 large red bell pepper, cut in small sticks

1/4 small head green cabbage

1 head butter lettuce, leaves separated

sea salt and pepper to taste

Serves 4

Whisk together the first 6 ingredients in a bowl, and set aside. Melt coconut oil in a large skillet over medium heat. Add onions and saute for a few minutes till they are soft. Add ground chicken, break it up, and cook it till it’s no longer pink. Stir in the garlic, ginger, and carrots, and cook for 3-5 minutes till the carrots are soft. Add in cabbage and red bell pepper, and stir-fry until slightly soft but still crisp, 3-5 minutes. Pour in the sauce mixture and toss the meat and vegetables to coat. Reduce heat to low and simmer for another few minutes. Taste. Add salt and pepper if necessary (taste it first because it will be a little salty already from the fish sauce). Fill the lettuce leaves with the meat mixture and top with coconut cauli-rice (recipe follows).

Coconut Cauli-Rice

1 head of Cauliflower

1/4-1/2 cup of full fat coconut milk

2-4 TB coconut oil

salt and pepper

3 TB lime juice

Take the cauliflower and cut it up into smaller pieces. Throw half at a time into a food processor and pulse it until it starts to look like the size of rice. Throw it in a bowl and processed the rest of the cauliflower. My processor only fits about half a cabbage at a time. Melt coconut oil in a large skillet. Pour in the cauliflower rice and saute’ it for about 5 minutes till it becomes soft. Pour in the coconut milk. Saute’ for another 5 minutes. Take off heat, add lime juice, salt and pepper.

If you make these wraps you HAVE to serve pineapple on the side. The flavors just go together so well! Hope you like it! Enjoy!

Filed Under: My Recipes Tagged With: asian lettuce wraps, cauliflower, coconut rice, fish sauce, paleo

Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • YouTube

Hi, I'm Jackie Ritz and welcome to The Paleo Mama! I'm a published author, certified herbalist, and voracious researcher of natural medicine and nutrition. I'm glad you're here and I hope you stick around for awhile!

Recent Posts

  • When God Says Pause: Why I Took a 5-Year Break from My Online Business
  • How to Quit Facebook but Keep Your Business Profile
  • Leaving the City for the Country
  • Natural Way to Heart Health

MEAL PLANS

Biblically clean meal plans that are for those love to cook real food

Read More

Footer

Our Blog

The Paleo Mama blog provides simple answers for healthier families through research, tutorials, recipes, and simple remedies for daily needs!

  • Health
  • Essential Oils
  • Recipes
  • Remedies
  • Natural Living
  • Meal Plans

Stick around!

You’ll get instant access to a library of natural remedies and real, paleo food, including our ebooks and free guides we send out.

  • Home
  • Disclosure/Disclaimer
  • Privacy Policy
  • Advertise
  • Contact Me

Copyright © 2025 · Wellness Pro on Genesis Framework · WordPress · Log in