Learn more about California Walnuts here!

Adapted by Feedfeed - Original Recipe by Lindsay of @pinchofyum. Check out her blog here for more delicious recipes!

Ingredients:

The Vegetarian Taco Meat Basics:

3 cups cauliflower florets
2 cups whole walnuts
2 individual chipotles in adobo sauce
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon salt

Optional Add-Ins:

2 tablespoons lime juice
1/2 teaspoon garlic or onion powder
a pinch of cayenne for more heat

Directions:
Preheat the oven to 375 degrees. Pulse all ingredients in a food processor until the mixture is evenly ground (see picture).

Transfer to a greased baking sheet. Bake for 30 minutes, stirring halfway through to prevent over-browning.

Serve in tacos, burritos, quesadillas, bowls, and the like!

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Ingredients

4 cups Earthbound Farm riced cauliflower, steamed and cooled
1 cup coconut milk
1 cup coconut oil, melted
2 cups chocolate chips, melted
6 eggs
1 cup maple syrup
2 cups hazelnuts, roasted, skinned and ground
1 1/2 cups coconut flour
1 cup unsweetened cocoa powder
1 tsp espresso powder
1 teaspoon baking powder
1/4 teaspoon sea salt

optional: extra whole hazelnuts (roughly chopped), extra chocolate chips to add on top before baking, Dairy Free Ice Cream, Chocolate Magic Shell

Directions

Preheat oven to 350˚ F and line a 9 x 13 inch pan with parchment paper.

Steam cauliflower rice according to package directions, and then strain in a large bowl lined with a clean tea towel. Remove any excess moisture from the cauliflower, and set aside to cool completely.

In a medium sized bowl, whisk together the coconut milk, coconut oil, maple syrup, melted chocolate and eggs. Set aside.

In a large bowl, whisk together the hazelnuts, coconut flour, cocoa powder, espresso powder, baking powder and sea salt.

Add the wet ingredients to the dry, folding to combine. Stir in the cooled cauliflower rice. Pour batter into prepared pan (topping with extra hazelnuts and chocolate chips, if desired) and bake for about 40-50 minutes or until set.

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Cauliflower in a brownie? We know what you are thinking, but give this gluten free recipe a try. The Earthbound Farm Cauliflower Rice keeps the brownies spongy and fluffy, but the flavor is all chocolate hazelnut! This recipe and video was sponsored by our friends at Earthbound Farm. In addition, Earthbound Farm is running a 21 day challenge (the number of days based on research that it takes 21 days to form a habit) that is meant to get you eating healthier for the new year! ~ Check it out here.

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Makes 2 burrito bowls:

Ingredients:

Cilantro Lime Cauliflower Rice:
1 14 ounce packet of Cauliflower Medley Riced Veggie
2 garlic cloves
¼ cup of finely chopped cilantro
¼ cup of chopped spring onions
Juice from 1 lime
Salt and pepper to taste

Roasted Butternut Squash and Sweet Potatoes:

2 cups small cubed butternut squash
2 cups small cubed sweet potato
1 tsp smoked paprika
¾ tsp ancho chili powder
¾ tsp salt
2 tbsp olive oil
1 tbsp chopped chipotle in adobo sauce

Flavored Black Beans:

1 can of black beans
1 ½ tbsp. of olive oil
1 garlic clove
½ tsp smoked paprika
½ tsp cumin powder

Spiced Pepita Yogurt Sauce( can be made 2-3 days ahead):
½ cup of toasted pepita seeds
1 cup greek yogurt
Juice of 1 ½ limes
Salt and pepper to taste
1 jalapeno

Other fixings:

1 avocado thinly sliced
Lime wedges from 1 lime
Store bought pico de gallo

Directions:

Cilantro Lime Cauliflower Rice:
In a medium shallow pan, on medium heat, add in the oil. Let it heat up for about 1 minute. Add in the garlic and saute for 30 seconds. Add in the riced veggies, half of the cilantro and half of the spring onions, and saute it for 2-3 minutes. Now increase the heat to high, cover the pan, and let it cook for about 4 minutes, sautéing to make sure it does not burn every minute. This is to char the mixture ever so slightly. Remove the lid and let it cook for another minute to evaporate any water released. Switch off the stove. Mix in the lime juice and saute. Sprinkle with the remaining cilantro, spring onions.

Roasted Butternut Squash and Sweet Potatoes(can be made 3-4 days ahead):

Preheat the oven to 400 degrees. In a small baking sheet, add in the chopped butternut squash, sweet potatoes, spices, oil and chipotle in adobo sauce. Mix it all together well. Lay it flat on the baking sheet and bake for 30 minutes. Remove after 30 minutes and let cool.

Flavored Black Beans:

In a small saucepan, add the oil at medium heat. Grate in the garlic and saute for 30 seconds. Add in the black beans, spices and mix for 2 minutes, just to flavor the black beans and incorporate and warm it up.

Assembly:

In a medium sized bowl, put all the ingredients in sections : Cilantro Lime Cauliflower Rice, Flavored Black Beans, Roasted Butternut Squash and Sweet Potatoes, Pico de Gallo, Cheddar Cheese, Sliced Avocado, Lime wedges. Drizzle with the Spiced Pepita Yogurt Sauce.

Your bowls are ready to eat!

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Serve with cucumber-yogurt salad."]}],["block_type",2]]}]}],["pivot",{"__iterable":"Map","data":[["feed_id",679],["post_id",12319970],["priority",65],["created_at","2023-03-29 22:08:42"],["updated_at","2023-03-29 22:08:57"]]}],["urls",{"__iterable":"Map","data":[["main","inspiredbySherin/video/middle-eastern-chicken-cauliflower-rice-bowl"]]}],["priority",65],["flags",13],["chill_time",null],["serving_amount_measurement",null],["created_at","2023-03-29 22:08:42"],["recipe_link",null],["recipe_type",4],["serving_amount","6"],["nutrition_facts_text",null],["text","This dish was inspired by a traditional Middle Eastern rice dish (Maloubeh) and even without the rice, it has all the flavor!"],["affiliate_disclosure_text",null],["recipe",null],["author_id",2275575],["blurb_text",null],["preparation_time_additional",null],["cooking_time",1800],["status",0],["preparation_time",900],["recommended_at",null],["updated_at","2023-03-29 22:08:57"],["count_rating_votes",4],["rest_time",null],["title","Middle Eastern Chicken & Cauliflower Rice Bowl"],["deleted_at",null],["post_id",12319970],["sponsor",{"__iterable":"Map","data":[["id",49],["name","Cascadian Farm"],["description",null],["logo_id",6768584],["website","https://www.cascadianfarm.com/"],["created_at",null],["updated_at","2019-08-13 11:52:42"]]}],["video",{"__iterable":"Map","data":[["id",297478],["url","https://data.thefeedfeed.com/video/1680141637.mov"],["created_at","2023-03-29 22:00:40"],["updated_at","2023-03-29 22:00:40"],["is_possible_broken",1],["is_big",0]]}],["id",12319970],["image",{"__iterable":"Map","data":[["id",9284449],["url","https://data.thefeedfeed.com/static/2023/03/29/16801415916424ed171ca79.jpg"],["path","https://data.thefeedfeed.com/static/2023/03/29/16801415916424ed171ca79"],["extension","jpg"],["type","internal"],["server",1],["created_at","2023-03-29 21:59:51"],["updated_at","2023-03-29 21:59:51"]]}],["feed_id",679],["rating","5.00"],["grabbed_at",null],["editor_text",null],["image_id",9284449],["video_id",297478],["source_id",2]]}]}],["count_rating_votes",1],["active_conversations",{"__iterable":"List","data":[]}],["active_stories",{"__iterable":"List","data":[{"__iterable":"Map","data":[["type_id",1],["sponsor_id",22],["pivot",{"__iterable":"Map","data":[["feed_id",679],["story_id",380],["created_at",null],["updated_at","2020-06-26 11:49:30"]]}],["css",""],["urls",{"__iterable":"Map","data":[["edit","conscious_cooking/articles/cauliflower-crust-pizza-with-hummus-and-fresh-veggies/edit"],["main","conscious_cooking/articles/cauliflower-crust-pizza-with-hummus-and-fresh-veggies"]]}],["priority",278],["story_id",380],["flags",1],["created_at",null],["text","

A note from the feedfeed team:

Chances are, if we are eating something around here - it probably has hummus on it and we're totally into Blue Moose of Boulder, these days. What we love about Blue Moose of Boulder is that not only do they make incredible flavors, but they also really take the time to ensure they are processed in the highest standards. They use cold pressure to ensure that the products stay fresh and protected from bacteria. Curious about what Cold Pressure is? The packages of hummus & pesto are submerged into cold water with the pressure of 5x the ocean floor applied - pretty neat, right?

We're partnering with Blue Moose of Boulder to show you the many ways you can use their Hummus and Pesto as we head into the Spring and Summer!

Be sure to check them out - and to find your local retailer, visit here!

$\"\"$

Cauliflower Crust Pizza with Hummus and Fresh Veggies

Sometimes one needs a little help with kitchen staples. I was happy to find Blue Moose of Boulder, a hand-crafted and minimally-processed hummus, made of a handful of real, whole ingredients and uses Cold Pressure protection to keep products fresh and true to flavor. There's definitely something for everyone in terms of the six different flavors they offer. I'm partial to something spicy*, so I love the smoked chipotle hummus which definitely has quite a nice kick to it, but you can also use any of flavor, like the Roasted Red Pepper or Lime & Black Bean hummus.

$\"\"$

Cauliflower Crust Pizza

Serves two

FOR THE CRUST:

1/2 head cauliflower, riced (about 1.5 cups/6 oz)

1/4 cup ground flax seed meal

1/2 cup water

1 cup chickpea flour

2 tbsp nutritional yeast

1 tsp garlic powder

1 tsp onion powder

1/2 tsp sea salt

TOPPINGS:

8 oz Blue Moose of Boulder Hummus*

1-2 radishes, sliced paper thin, or julienned

1 carrot, julienned

2 handfuls of arugula

1 avocado, peeled and sliced

3/4 cup cooked green peas

Preheat the oven to 400°F. In a small bowl, combine the flaxseed meal with the water to a bowl, let rest for 5-7 minutes.
Roughly chop the cauliflower, place florets into a food processor, and process into small crumbs. Add the remaining ingredients and pulse until combined and a dough forms.
Divide into two portions and roll them out on a piece of parchment paper to about ¼\"- thick. I used a piece of plastic wrap to flatten it into 9\" rounds.
Bake for 25-30 minutes. Let them cool on a wire rack for 30 minutes.
Add your hummus and toppings of choice. Enjoy!

$\"\"$

This article was created in partnership with Blue Moose of Boulder and FeedFeed.

All opinions expressed are my own.

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$\"\"$

Cauliflower Crust Pizza with Spicy Tomato Sauce

Makes 2 - 12 inch pizzas (about 4 servings)

For the Crust:

1 large head cauliflower (~800 grams)

½ cup almond flour

½ cup AP Gluten Free Flour - we used Bob’s Red Mill

1 tablespoon cornstarch

2 large eggs

¼ cup grated parmesan cheese

1 tsp nutritional yeast

½ teaspoon garlic powder

1 teaspoon salt

1 teaspoon black pepper

½ cup fresh basil, thinly sliced

Method:

Preheat oven to 425 degrees F

Quarter the cauliflower and remove the core and roughly chop. Add to Vitamix Ascent and fill completely with water. Turn machine on and blend at variable speed 1 for 15 seconds. Pour into colander to drain. Place drained cauliflower in a microwave safe bowl and cover with plastic wrap. Cook for 5-6 minutes or until the cauliflower is just tender. Allow to cool.

Once cool - transfer steamed cauliflower to dish towel and ring over the sink to remove as much excess water as possible. Transfer to a large mixing bowl. To the cauliflower, add the almond flour, AP GF flour, and cornstarch - mix to combine. Add eggs, one at a time, mixing to incorporate each one. When eggs are incorporated, add remaining ingredients and mix well.

Lay parchment onto the backside of a large rimmed baking sheet. Spread the cauliflower crust into two circles and bake in the oven until golden brown - about 15-20 minutes.

While the Pizza Crust cooks - prepare the sauce:

Ingredients:

1 15 oz can diced, fire roasted tomatoes, drained

1 cup fresh basil leaves

3 tablespoons olive oil

½ teaspoon salt

2 teaspoons honey

1 tablespoon tomato paste

1 teaspoon crushed red pepper flakes

Add all ingredients into the Vitamix Ascent and blend on high for 1 minute.

Toppings:

½ cup shredded mozzarella

1 small yellow squash, thinly sliced

½ cup sliced cremini mushrooms

To assemble:

Spread ¼ cup sauce on each of the pizzas and top with ¼ cup cheese - divide sliced squash and mushrooms between the two pizzas and sprinkle with ¼ teaspoons salt.

Return to oven and bake until the cheese is melted and the crust is deeply golden around the edges.

Allow to set for 3-5 minutes before cutting!

Ingredients

2 cups Earthbound Farm Riced Vegetable Medley

2 tbsp minced jalapeno

3 eggs

1 tbsp melted butter

1/3 cups grated parmesan cheese

1 cup grated mozzarella cheese

1/2 cup grated cheddar cheese

¼ tsp salt

¼ tsp pepper

½ tsp garlic powder

½ tsp baking powder

1/3 cup flour

cooking spray for muffin cups or baking pan

Directions

Preheat oven 375˚ F. In a mixing bowl, combine riced vegetables, jalapeno, eggs, butter, cheeses and seasonings. Stir in baking powder and flour until well-combined. Portion into greased muffin cups or baking pan. Bake for 25-30 minutes until the top is golden brown. Serve warm or room temperature.

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Welcome to the Feedfeed + Eggland’s Best hub with our favorite recipes featuring eggs! Serving ordinary eggs can feel, well, a bit ordinary. Serving up Eggland’s Best will make you feel like you’re doing something special. Eggland’s Best is perfect for a nutritious diet with more than double the omega-3s and vitamin B12, along with 6x more vitamin D compared to ordinary eggs!

\n\n

Learn more about Eggland's Best here.

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