Since cauliflower gnocchi hit the shelves of Trader Joe’s nearly 3 years ago, it has become a freezer staple. Compared to the traditional potato gnocchi, the cauliflower version is lower in carbs and higher in fiber. And, because it’s also gluten-free and dairy-free, it’s compliant with certain diets, like Whole30. The real question is not whether or not you should keep a bag on hand, but rather, what’s the best way to cook cauliflower gnocchi?
If cauliflower rice and cauliflower gnocchi didn’t convince you that there’s nothing cauliflower can’t do, we’d like to introduce you to braised cauliflower puttanesca.
We have witnessed the rise of cauliflower as the ultimate multipurpose ingredient. However, if you’re anything like me, then you have probably had your fill of cauliflower crust pizza or gnocchi.
Cauliflower rice has been all the rage in recent years and for a great reason — it’s chameleon of a vegetable — pairing well with a variety of flavors. It also happens to be one of the most popular grain-free alternatives to regular rice making it a staple in many kitchen today.
What to know before you head into the kitchen.
I lived a happy Trader Joe’s cauliflower gnocchi-free life for well, forever, until the internet, friends, and family told me otherwise. So of course I needed to investigate to see if my meals were missing something good.
Trader Joe’s cauliflower gnocchi has been the sweetheart of the health world lately. Just about everyone who’s even just a little bit health conscious or simple curious has been running to the store to pick up a bag or two to try.
While so many of us have newly fallen in love with cauliflower for being a low-carb sweetheart, that’s just one of many of its selling points. 1 cup of cooked florets contains just 5 grams of carbs, yes, but also only 28 calories, and a whopping 90% of your daily vitamin C needs.
The last—and we mean last—thing you need after tackling your to-do list and making dinner on a typical weekday is a sink full of dishes. We’re right there with you. So we gathered up some favorite easy vegetarian dinners you can make in one vessel, be it baking sheet, skillet, pot, what have you, so you can eat, clean up and get busy relaxing for the rest of the night.
Trader Joe’s ultra-convenient frozen cauliflower gnocchi can be on the table in 10 minutes and costs less than $3 for a bag that serves 2. If you’ve haven’t tried it yet, here are a few more reasons people are so smitten.
If you’re used to spending all day in the kitchen slaving over your holiday sides, get ready to meet your new best friend: A healthy, luscious, crowd-pleasing dish that tastes amazing, makes your kitchen smell incredible and is ready in—wait for it—30 minutes.
Winter salads are underrated. They’re delicious and so comforting because they’re warm and delicious. I love serving salads with roasted vegetables and roasted garlic, which this salad is all about. The tahini dressing is delicious and adds a nice kick to the subtle flavors in this salad.
A chef’s month without sugar, dairy, and grains, plus how to make Cauliflower Alfredo Sauce.
Ashley Melillo of Blissful Basil made this power bowl of spicy avocado, sweet potatoes and avocados.
A 20-minute feast packed with as much flavor as nutrients
Cauliflower and broccoli are having a moment. Packed with nutrients and flavor, they are versatile, affordable and delicious. Get the recipes and menu now.
Here’s an excellent example of how quick and easy it is to make a warming homemade soup. This cauliflower soup is lusciously creamy even though it’s dairy- free- and it’s finished with a drizzle of always-welcome roasted garlic oil. This recipe is from The Clean Plates Cookbook ($17; Running Press) by Jared Koch with Jill Silverman Hough.