Best 4 Chili With Cauliflower Recipes
Cauliflower, a versatile vegetable, isn't just for salads and stir-fries anymore. It can also be a hearty, flavorful ingredient in chili, a classic comfort food. Whether you're looking for a meatless chili option or just want to add more vegetables to your diet, chili with cauliflower is a great choice. With its mild flavor and ability to take on different seasonings, cauliflower is a great canvas for a variety of chili recipes.
Check out the recipes below so you can choose the best recipe for yourself!
CAULIFLOWER AND BEAN CHILI
Provided by Food Network Kitchen
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion, bell peppers, carrots and 1/2 teaspoon salt. Cook, stirring, until the carrots start softening, about 8 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the chili powder, cumin and tomato paste and cook, stirring, until deep red, about 2 minutes.
- Add the coffee and simmer until almost completely evaporated, about 30 seconds. Stir in the tomatoes, 2 cups water, the cocoa powder and beans with their liquid. Simmer over medium-low heat, stirring occasionally, until thickened, about 1 hour 15 minutes.
- Stir in the grated cauliflower and cook until tender, about 10 minutes. (Add a splash of water if the chili is too thick.) Season with salt and pepper. Top as desired.
PIZZERIA LOLA'S ROASTED CAULIFLOWER WITH CALABRIAN CHILE
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 5 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 500 degrees F.
- In a large mixing bowl, toss the cauliflower florets with the olive oil and some salt and pepper. Place the cauliflower in a large roasting pan (a baking sheet works, too). Place the pan in the oven and roast until the florets are lightly charred and cooked through, 15 to 20 minutes. Check on the cauliflower occasionally to ensure an even roast. Remove from the oven, place on a serving plate and toss with the lemon juice and chiles. Garnish with lemon zest and parsley. Serve immediately.
Nutrition Facts : Calories 164 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 190 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 3 grams, Sugar 3 grams
CROCK POT CHEESY WHITE CHILI WITH CAULIFLOWER
This pale vegetarian chili is both pretty to look at and delicious to eat. Add the cream cheese if you prefer a thicker, cheesier sauce, and the mild green chilies for a flavor boost. Serve with hot crusty bread and a salad of sliced tomatoes in vinaigrette for a great meal. TIP: If you prefer a thicker chili, mash some or all of the beans or puree in a food processor before adding to the recipe.
Provided by Olha7397
Categories One Dish Meal
Time 5h10m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- In a skillet, heat oil over medium heat. Add onions and cook until softened. Add garlic, jalapeno pepper, cumin seeds, oregano, chili powder, salt and peppercorns and cook, stirring, for 1 minute. Transfer mixture to slow cooker stoneware. Add beans and stock and stir to combine.
- Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until hot and bubbling.
- Stir in cauliflower, green pepper, Monterey Jack cheese, and cream cheese and chilies, if using. Cover and cook on HIGH for 25 to 30 minutes, until green peppers are softened and cauliflower is heated through. Ladle into bowls and garnish as desired. Serves 6 to 8.
- Delicious & Dependable Slow Cooker Recipes.
Nutrition Facts : Calories 344.6, Fat 21.5, SaturatedFat 11.8, Cholesterol 54.3, Sodium 942.5, Carbohydrate 23.2, Fiber 7, Sugar 5.4, Protein 17.4
CHILI-LEMON CAULIFLOWER
Steamed cauliflower gets a hit of spice and a dash of freshness thanks to lemon and red-pepper flakes in this side dish that goes well with seared steak, burgers, or lamb chops.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- Place a steamer basket in a saucepan with 2 inches simmering water. Add cauliflower; cover and steam until tender when pierced with a knife, about 8 minutes. Transfer to a bowl and toss with lemon zest, lemon juice, and red-pepper flakes. Season with salt and pepper. Serve warm or at room temperature.
Nutrition Facts : Calories 42 g, Fiber 5 g, Protein 3 g
Tips:
- Choose the right cauliflower: For the best results, use a head of cauliflower that is fresh and compact. Avoid cauliflower that is starting to brown or has any soft spots.
- Prepare the cauliflower correctly: Before adding the cauliflower to the chili, be sure to remove the leaves and cut the cauliflower into small florets. This will help the cauliflower cook evenly.
- Don't overcook the cauliflower: Cauliflower is a delicate vegetable, so it's important to not overcook it. Otherwise, it will become mushy and lose its flavor.
- Add the cauliflower at the right time: The best time to add the cauliflower to the chili is towards the end of the cooking process. This will help prevent it from becoming overcooked.
- Season the chili to taste: Once the chili is finished cooking, be sure to season it to taste. This may include adding salt, pepper, cumin, chili powder, or other spices.
Conclusion:
Chili with cauliflower is a delicious and healthy twist on a classic recipe. It's a great way to get your daily dose of vegetables, and it's also a hearty and satisfying meal. So next time you're looking for a comforting and flavorful dish, give this chili a try.
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