Appetizers

Cauliflower Latkes

Cauliflower Latkes

Prep time: 10 min

Cook time: 10 min

Total time: 20 min

Serves: 4-6 Latkes

INGREDIENTS

1 bag of joyloop cauliflower rice

1 egg

1 teaspoon of garlic powder

2 tablespoon of yellow onion, minced

1 teaspoon of coconut oil

Salt and pepper, to taste

  1. Add cauliflower rice with minced onion, egg, salt, pepper, and garlic powder to bowl - stir to combine.

  2. Heat 1 tsp. coconut oil over medium heat.

  3. Spoon the mixture into the pan as if you were making pancakes. Gently press down on each with a spatula to flatten, working to keep the latkes together as much as possible.

  4. After 2 minutes the edges will start to turn golden brown, cook for an additional 2-3 minutes after this.

  5. Carefully flip over and cook an additional 3-4 minutes to cook through. Pull from pan and season with salt and pepper.

from Tastemade

Cauliflower "Couscous"

Prep Time: 10 Minutes

Serves: 2

 

INGREDIENTS

1 bag of joyloop cauliflower rice

1/2 cup of kale, chopped finely

1/4 cup dried cranberries

1/4 cup of green onions, diced

2 tablespoons of pumpkin seeds

1 tablespoon of olive oil

2 tablespoons of balsamic vinegar

1 garlic clove, grated

Salt and pepper, to taste

 

1. Add cauliflower rice, kale, dried cranberries, green onions, and pumpkin seeds to a bowl and mix together.

2. In a separate, small bowl, whisk together the olive oil, balsamic vinegar, and garlic. Pour over the salad and mix well. Add salt and pepper. 

Note: This actually gets better with time so make ahead and store in the refrigerator at least 2 hours (all the way up to 24 hours) before eating. 

No-Cook Mediterranean Zucchini Spirals

Prep time: 20 minutes 

Total time: 20 minutes 

Serves: 2

 

INGREDIENTS

One pack of Joyloop Zucchini Spirals 

1 cup cherry tomatoes, halved

1 cup artichoke hearts, halved

½ cup pitted kalamata olives, halved

3 tablespoons olive oil

the juice and zest of 1 lemon

3 tablespoons fresh lemon juice

1 tablespoon white vinegar

2 cloves garlic, minced

2 tablespoons fresh parsley, chopped

Salt and pepper to taste

 

FOR GARNISH

Crumbled feta cheese

 

1. In a bowl or food processor, add all of the ingredients for the dressing except for the olive oil. Slowly add in the oil and whisk/pulse until the dressing comes together. 

2. In separate bowl, add the Zucchini Spirals, cherry tomatoes, and artichoke hearts. Pour in the dressing and mix everything together. 

3. Right before serving, garnish with some crumbled feta cheese.  Serve cold or at room temperature.

Note: This actually gets better with time so make ahead and store in the refrigerator at least 2 hours (all the way up to 24 hours) before eating. 

from The Roasted Root

Spicy Cauliflower Hummus

Prep Time: 10 Minutes

Serves: 2 

 

INGREDIENTS

1 package of joyloop cauliflower rice

3 tablespoons of tahini 

2 cloves of garlic chopped 

4 tablespoons of olive oil 

1.5 teaspoons of Sambal chill paste

Juice of 1/2 lemon

Salt and pepper, to taste

 

1. Empty bag of joyloop cauliflower rice into microwave safe dish and heat until cauliflower is cooked through and softened (3-5 minutes on high)

2. Let cauliflower rice cool and add to food processor along with all other ingredients. Process until mixture is smooth, adjust seasoning as needed.

Note: This actually gets better with time so make ahead and store in the refrigerator at least 2 hours (all the way up to 24 hours) before eating. 

Cauliflower Rice Lettuce Cups with Sriracha Peanut Sauce

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serves: 2

 

INGREDIENTS

1 bag of joyloop cauliflower rice

1 tablespoon of olive oil

2 cloves of garlic, mined

3 green onions, sliced

1 small red bell pepper, finely diced

1 small green bell pepper, finely diced

5 ounces of shiitake mushrooms, chopped

1 lime, juiced

2 tablespoons of reduced sodium soy sauce or tamari

Salt and pepper, to taste

Iceberg or bibb lettuce, for serving

 

For Sauce

1/4 cup of natural peanut butter

1/2 cup of light coconut milk

1.5 tablespoons of honey

1 tablespoon of rice vinegar

1/2 tablespoon of Sriracha

 

FOR GARNISH

Chopped cilantro

Chopped peanuts

 

1. Heat the oil in a large pan. Add the garlic and cook for 1 minute. Next, add the green onions, red and green peppers, mushrooms, soy, lime juice, and some salt and pepper and let cook, stirring frequently, for 5 minutes.

2. Add the cauliflower and cook for another 5 minutes, stirring frequently.

3. For the sauce: combine all ingredients in pan over medium heat. Bring to a boil and then reduce the heat and simmer for 3-5 minutes, until thickened.

4. Serve the cauliflower mixture in iceberg or bibb lettuce cups, drizzle on sauce, and chopped cilantro and peanuts.

from Veggie and the Beast

No-Cook Carrot Spirals with Tahini Soy Dressing

Prep time: 15 mins

Total time: 15 mins

Serves: 2

 

INGREDIENTS

1 package of joyloop carrot spirals 

1 tablespoon of tahini 

2 tablespoons of olive oil

2 tablespoons of fresh lemon juice

1 tablespoon of soy sauce or tamari or coconut aminos

1 teaspoon of fresh grated ginger

1 teaspoon of fresh grated garlic 

1 teaspoon of honey

 

FOR GARNISH

Chopped cilantro or green onions

Sesame seeds 

 

1. Put all the ingredients, except the carrot spirals, into large bowl and mix together. 

2. Add carrot spirals to sauce and gently mix until evenly coated.

3. Add garnish and serve cold or at room temperature.

Note: This actually gets better with time so make ahead and store in the refrigerator at least 2 hours (all the way up to 24 hours) before eating. 

Zucchini Spirals with Pesto and Cherry Tomatoes

Prep time: 10 minutes 

Cook time: 10 minutes 

Total time: 20 minutes 

Serves: 2

 

INGREDIENTS

One pack of joyloop zucchini spirals

2 cups of fresh basil leaves

1/4 cup of cashews (almonds, pistachios, and walnuts also work well)

2 cloves of garlic

1/3 cup of extra-virgin olive oil

2 teaspoons of fresh lemon juice

1/4 cup of grated parmesan cheese

1/2 cup of cherry tomatoes

Salt and pepper, to taste

 

1. Combine the basil, garlic, nuts, and lemon juice in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a spatula. Add the lemon juice and Parmesan cheese. Pulse until blended. Season with salt and pepper (the flavors really develop if you let it sit in the fridge for a few hours so make ahead, if possible). 

2. Add pesto to a pan and bring to medium heat. Toss in the 1/2 cup of cherry tomatoes so they can soften (2-3 minutes). 

3. Combine the zucchini spirals and sauce for 3-5 minutes until zucchini softens and is cooked to your liking. Top with some additional parmesan cheese and serve. 

Note: This could easily be served cold instead. Just toss pesto and tomatoes together with zucchini spirals and store in fridge. 

Chicken Soup with Zucchini and Carrot Spirals

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

Serves: 4

 

INGREDIENTS

1 package of joyloop zucchini spirals

1 package of joyloop carrot spirals

1 tablespoon of olive oil

2 celery sticks, diced

2 garlic cloves, minced

1 onion, diced

1 cup of store-bought rotisserie chicken (simply remove breast meat and shred or dice)

5 cups of chicken broth

2-3 sprigs of fresh rosemary and thyme

2 dried bay leaves

Salt and pepper, to taste

 

1. Heat 1 tablespoon of oil on medium heat in a stock pot. Add garlic, celery, and onion and sauté until softened (2-3 minutes).

2. Pour in chicken broth and bring to a gentle boil.

3. Add zucchini spirals, carrot spirals and chicken, cook for 3-5 minutes to soften spirals and heat chicken.

4. Add fresh herbs and simmer until fragrant (another 3-5 minutes).

5. Season with salt & pepper.

from Inspiralized

Jalapeño Cheese Cauliflower Muffins

Prep time: 15 Minutes

Cook time: 15 Minutes

Total time: 30 Minutes

Servings: 12 Muffins

 

INGREDIENTS

1 package of joyloop cauliflower rice

2 tablespoons of minced jalapeno

2 eggs, beaten

2 tablespoons of melted butter or ghee

1/3 cup of grated parmesan cheese

1 cup of grated mozzarella cheese

1 cup of grated cheddar cheese

1/2 teaspoon of garlic powder

1/2 teaspoon of onion flakes

1/2 teaspoon of baking powder

1/4 cup of coconut flour

Salt and pepper, to taste

 

1. Combine the cauliflower rice, jalapeno, eggs, and melted butter in a medium bowl. Add the grated cheeses and mix well. Stir in the onion flakes, salt, pepper, garlic powder, baking powder, and coconut flour until thoroughly combined.

2. Divide the mixture evenly between 12 greased muffin cups. Bake in preheated 375 degree (F) oven for 30 minutes or until golden brown. Remove and serve warm or cold.

from I Breathe I'm Hungry

Creamy Carrot Spiral Slaw with Purple Cabbage and Currants

Prep time: 15 Minutes

Serves: 2-3

 

INGREDIENTS

1 bag of joyloop carrot spirals

1/4 cup of red onion, finely chopped

1 cup of purple cabbage, julienned

1/4 cup of dried currants (raisins also work)

juice of 1/2 lime

1 teaspoon of honey (maple syrup also works)

1 teaspoon of apple cider vinegar 

1/8 cup dry roasted almonds, chopped

2 scallions, diced

 

FOR DRESSING

1/3 cup of plain greek yogurt

1/2 tablespoon of dijon mustard

1/2 teaspoon of garlic powder

salt and pepper, to taste

juice of 1/2 lime

 

1. Place all of the ingredients for the dressing in a bowl and whisk together. Set aside.

2. In a separate large bowl, add all the other ingredients. Add dressing and mix until well coated.

Note: This actually gets better with time so make ahead and store in the refrigerator at least 2 hours (all the way up to 24 hours) before eating.