Warm up with bowl of comfort food that isn’t heavy on the carbs or calories. In Episode 9 of our Make It with Hamilton Beach series, host Miranda Malisani shows us how to create a vegan cauliflower cheese sauce for topping your favourite noodles, pasta or roasted spaghetti squash! She does it all using our Professional Digital Countertop Oven and Professional Quiet Blender.
Watch step-by-step as Miranda demonstrates how to make it with Hamilton Beachin your kitchen by watching the video and check out the recipe details below.
Spaghetti squash is easy to make in the countertop oven, as Miranda shows in the video, or in a slow cooker.
Make it with Hamilton Beach: Vegan Cauliflowr Cheese Sauce with Spaghetti Squash
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Servings
6
Servings
6
Make it with Hamilton Beach: Vegan Cauliflowr Cheese Sauce with Spaghetti Squash
In a medium saucepan, add all ingredients and heat on medium until cauliflower is soft (12 to 15 minutes).
Carefully transfer to blender jar and blend until smooth.
Serve with gluten free fettuccine or spaghetti squash.
Recipe Notes
Recipe by Miranda Malisani
Miranda Malisani, RNCP is a Toronto based Nutritionist who is recognized nationally for her expertise in holistic nutrition. Her down-to-earth attitude and ability to cater her services to an individual’s needs has made her a leader in the field.
If you’re looking for a simple, seasonal side dish look no further than this sheet pan curried cauliflower. Roasted vegetables are a staple side dish – especially this time of year. While you’re busy roasting root vegetables, broccoli, or Brussels sprouts this fall, make a little room on your baking sheet for cauliflower florets. This hearty vegetable roasts to perfection in the Hamilton Beach® Easy Reach Toaster Oven for a simple side you can serve with fall dinners or holiday meals.
In a large bowl, mix olive oil, garlic, salt, curry powder, and black pepper. Add cauliflower florets and onion and toss until fully coated in the seasoning.
When the cauliflower is perfectly roasted, remove from the oven and stir in golden raisins and pumpkin seeds. We used raw pumpkin seeds, but if you have any roasted pumpkin seeds leftover from your annual pumpkin carving, throw them in for added texture and crunch.
Top this generously spiced side with a sprinkle of fresh cilantro and serve. The curry powder adds a beautiful yellow hue to the cauliflower while the cilantro adds a pop of bright color and freshness to the roasted dish. The sweetness from the onion and golden raisins make this a sweet and savory side you’ll want to serve all season long.
Turmeric, best known for it’s use in curries, seems to be popping up everywhere, in a variety of recipes – everything from hummus to smoothies to dry rubs.
This bright yellow spice is both a powerful antioxidant and anti-inflammatory, and is commonly used to add rich spice and color to dishes.
The Test Kitchen wanted to include turmeric in a soup and decided that the spice would complement roasted cauliflower beautifully.
For Roasted Cauliflower Soup with Turmeric, drizzle cauliflower florets, one shallot and a clove of garlic with olive oil and bake for about 30 minutes at 400 degrees, until the cauliflower is fork tender. Add vegetable broth, roasted cauliflower, garlic, shallot, sugar, salt, turmeric, cumin and pepper to the Hamilton Beach Professional Blender jar. Cover and PUREE for 1 minute. Then pour half and half into the filler cap and PULSE until the soup is well blended.
We garnished this rich and creamy soup with roasted chickpeas and fresh cilantro for an added crunch and pop of color, but topping it with a little extra roasted cauliflower or even some sriracha for additional spice would be delicious.
Serve this creamy soup with a buttery baguette for dipping and say hello to one of your new fall staples.
I think we can all agree that if it’s covered in Buffalo sauce, it’s likely (definitely) delicious. Whether you’re noshing on Buffalo Chicken Dip, Buffalo pasta salad, Buffalo macaroni and cheese, or classic Buffalo chicken wings, you’re savouring every single minute.
The Test Kitchen discussed what would and would not “Buffalo” well and settled on attempting to “Buffalo” fried cauliflower.
As previously mentioned, Buffalo sauce is the nectar of the Gods/undisputedly tasty and guess what? That holds true when fried cauliflower is covered in the tangy, bright orange sauce. Surprise, surprise.
This deep-fried snack is a creative vegetarian option to serve at your tailgate, party, or in front of the T.V. during the big game. Our tasting panel couldn’t have been more pleased with the result and would gladly eat these instead of or along side classic Buffalo wings on gameday. We all agreed on one thing though – get them while they’re hot. Right out of the deep fryer is the best way to enjoy these vegetarian delights so go ahead and fry up the entire head of cauliflower – you’ll be shocked at how quickly they’re gone. And according to any Buffalonian, it’s ONLY acceptable to serve these bites with bleu cheese dressing (don’t even mention ranch). They’ll be quick to tell you that anything else is completely unacceptable.
In a large resealable plastic bag, combine cornstarch, flour, 1 teaspoon garlic powder, salt and white pepper. Add water to bag. Seal bag and shake until smooth.
Add half of the cauliflower florets to bag. Seal bag and shake until florets are well coated.
With basket lowered, carefully drop florets into the preheated oil. Fry florets until browned, 3 to 4 minutes. Remove from fryer, drain on paper towels.
Meanwhile, in a large saucepan over medium heat, melt butter with hot pepper sauce, remaining garlic powder and celery seed. Stir until blended.
Add fried cauliflower to sauce and stir to coat. Remove from sauce and serve while warm with celery sticks and blue cheese dressing.
Now that the holiday season has come to an end most of us are looking to lighten things up a bit – both physically and in the kitchen.
After months of cookies and pies, parties, and family feasts, I’m looking forward to getting out my juicer and eating (even if it’s just a little) healthier.
You have probably seen cauliflower rice on Pinterest, restaurant menus, or even pre-packaged at the grocery store. While it may seem intimidating, it’s actually extremely simple to make. With the help of the Hamilton Beach® Professional 14-Cup Dicing Food Processor, we “riced” a head of cauliflower and turned it into a delicious, refreshing side dish to help jumpstart our healthy eating in 2017.
Break or cut a head of cauliflower into florets. Transfer half of the cauliflower to a food processor fitted with a chopping/mixing blade. Pulse until it’s finely chopped or “riced.” The colour, texture, and size mimics white rice – hence the name cauliflower rice. Cauliflower rice can be used in a variety of recipes, from stir fry to pizza (it makes a great low-carb crust). While working on the recipe, the Test Kitchen realized it not only mimics rice, but also couscous.
Use this light, fluffy “rice” to make a couscous-like salad to serve as a side in the New Year. After cooking the cauliflower rice on the stove top, add toasted walnuts, feta, and golden raisins. Finish the dish with a zesty lemon dressing. The result is so close to couscous you really may not be able to tell the difference.
This Mediterranean-style cauliflower rice is low-carb and packed with flavour. Take it as a healthy lunch or serve it alongside baked fish for a waistline-friendly dinner. Trust us, you’ll be too busy enjoying this refreshing salad to care whether it’s rice, couscous, or cauliflower.
Break or cut the cauliflower into florets. Transfer half of the cauliflower to a food processor fitted with the chopping/mixing blade. Pulse until the cauliflower is finely chopped and resembles couscous. Transfer to a large bowl. Repeat for the second batch of cauliflower.
Add 3 tablespoons olive oil to a large skillet over medium-high heat. When oil is shimmering, add cauliflower, 1/2 teaspoon salt and 1/2 teaspoon cumin to the pan. Cook until cauliflower is tender, 7-8 minutes, stirring frequently.
Transfer cauliflower rice to a bowl to cool. Add walnuts to skillet and return to the heat. Toast walnuts until fragrant and starting to brown, 3-5 minutes.
Add walnuts to cauliflower rice, along with raisins, feta cheese and parsley.
In a large measuring cup, whisk together the lemon juice,remaining salt and cumin, minced garlic, black pepper and remaining olive oil.
Drizzle lemon dressing over cauliflower rice mixture and toss all ingredients to combine.
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