Free-form Corn, Cauliflower And Chicken Pies

Free-form corn, cauliflower and chicken pies

Ingredients:

- 1 cup cooked chicken, shredded

- 1 cup cauliflower, cut into small florets

- 1 cup corn kernels

- 1 onion, finely chopped

- 2 cloves garlic, minced

- 1 tablespoon olive oil

- 1 teaspoon dried thyme

- 1 teaspoon dried rosemary

- Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the cauliflower and corn kernels to the skillet and cook for another 5 minutes, until slightly tender.
4. Stir in the shredded chicken, thyme, rosemary, salt, and pepper. Cook for an additional 2 minutes.
5. Roll out the pie crust and cut it into 4 squares.
6. Divide the chicken and vegetable mixture among the squares, placing it in the center of each.
7. Fold the edges of the pie crust over the filling, creating a free-form pie.
8. Place the pies on a baking sheet and bake for 25-30 minutes, or until the crust is golden brown.
9. Allow the pies to cool for a few minutes before serving.

Creamy Sweet Corn Cauliflower Grits

Ingredients:

- 1 cup cauliflower florets

- 1 cup corn kernels

- 1 cup vegetable broth

- 1 cup almond milk

- 1 cup cornmeal

- 2 tablespoons nutritional yeast

- Salt and pepper to taste

Instructions:

1. In a large pot, bring the vegetable broth and almond milk to a boil.
2. Add the cauliflower florets and corn kernels to the pot and reduce heat to a simmer. Cook for 10 minutes, or until the cauliflower is tender.
3. In a separate bowl, whisk together the cornmeal, nutritional yeast, salt, and pepper.
4. Add the cornmeal mixture to the pot, stirring constantly to prevent lumps.
5. Cook the grits for an additional 5 minutes, until thickened.
6. Remove from heat and let the grits sit for a few minutes to thicken further.
7. Serve the creamy sweet corn cauliflower grits as a side dish or as a base for roasted vegetables or protein.

Corn & Cauliflower Fritters - Bonipak Produce Inc

Ingredients:

- 1 cup cauliflower florets, steamed and mashed

- 1 cup corn kernels

- 1/2 cup all-purpose flour

- 1/4 cup grated Parmesan cheese

- 1 egg, beaten

- 2 tablespoons chopped fresh parsley

- Salt and pepper to taste

Instructions:

1. In a large bowl, combine the mashed cauliflower, corn kernels, flour, Parmesan cheese, egg, parsley, salt, and pepper. Mix well.
2. Heat oil in a skillet over medium heat.
3. Drop spoonfuls of the cauliflower-corn mixture into the skillet and flatten slightly with the back of a spoon.
4. Cook the fritters for 3-4 minutes on each side, until golden brown and crispy.
5. Remove the fritters from the skillet and drain on paper towels.
6. Serve the corn and cauliflower fritters warm as a side dish or an appetizer with your favorite dipping sauce.

Corn, Cauliflower & Haloumi Spiced Fritters | Natalie Brady

Ingredients:

- 1 cup cauliflower florets, cooked and mashed

- 1 cup corn kernels

- 1/2 cup grated haloumi cheese

- 1/4 cup chickpea flour

- 2 tablespoons chopped fresh cilantro

- 1 teaspoon ground cumin

- 1/2 teaspoon ground coriander

- Salt and pepper to taste

Instructions:

1. In a large bowl, combine the mashed cauliflower, corn kernels, haloumi cheese, chickpea flour, cilantro, cumin, coriander, salt, and pepper. Mix well.
2. Heat oil in a skillet over medium heat.
3. Drop spoonfuls of the cauliflower-corn mixture into the skillet and flatten slightly with the back of a spoon.
4. Cook the fritters for 3-4 minutes on each side, until golden brown and crispy.
5. Remove the fritters from the skillet and drain on paper towels.
6. Serve the corn, cauliflower, and haloumi spiced fritters as a vegetarian main course or as an appetizer with a yogurt dipping sauce.

Cauliflower Cucumber Corn Salad (VIDEO) - Valentina’s Corner

Ingredients:

- 1 cup cauliflower florets, chopped

- 1 cup cucumber, chopped

- 1 cup corn kernels

- 1/4 cup red onion, finely chopped

- 1/4 cup chopped fresh dill

- 2 tablespoons olive oil

- 1 tablespoon lemon juice

- Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cauliflower florets, cucumber, corn kernels, red onion, and dill. Mix well.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
3. Pour the dressing over the salad and toss to coat the vegetables.
4. Refrigerate the cauliflower cucumber corn salad for at least 30 minutes before serving to allow the flavors to meld.
5. Serve the salad chilled as a refreshing side dish for any meal.

Corn and Cauliflower with Chiles - Vegan Cabin Life

Ingredients:

- 1 cup cauliflower florets

- 1 cup corn kernels

- 1/2 cup chopped green chiles

- 2 tablespoons olive oil

- 1 teaspoon smoked paprika

- 1/2 teaspoon garlic powder

- Salt and pepper to taste

Instructions:

1. In a large skillet, heat the olive oil over medium heat.
2. Add the cauliflower florets, corn kernels, and green chiles to the skillet.
3. Cook the vegetables, stirring occasionally, until they are tender and slightly browned, about 10 minutes.
4. Sprinkle the smoked paprika, garlic powder, salt, and pepper over the vegetables. Toss to coat.
5. Continue cooking for another 2-3 minutes, until the spices are aromatic.
6. Remove the skillet from heat and let the corn and cauliflower with chiles cool for a few minutes before serving.
7. Serve the dish as a side to your favorite Mexican-inspired meals or enjoy it on its own as a flavorful and healthy snack.

Fresh Corn and Roasted Cauliflower Hash

Ingredients:

- 1 cup cauliflower florets, roasted

- 1 cup corn kernels

- 1/2 cup diced red bell pepper

- 1/2 cup diced onion

- 2 cloves garlic, minced

- 2 tablespoons olive oil

- 1/2 teaspoon smoked paprika

- 1/4 teaspoon ground cumin

- Salt and pepper to taste

Instructions:

1. In a large skillet, heat the olive oil over medium heat.
2. Add the diced onion, red bell pepper, and minced garlic to the skillet. Cook until softened, about 5 minutes.
3. Add the roasted cauliflower florets and corn kernels to the skillet.
4. Sprinkle the smoked paprika, ground cumin, salt, and pepper over the vegetables. Toss to coat.
5. Cook for an additional 5 minutes, until the corn and cauliflower are heated through.
6. Remove the skillet from heat and let the hash cool for a few minutes before serving.
7. Serve the fresh corn and roasted cauliflower hash as a side to your favorite breakfast or brunch dishes or enjoy it as a light and flavorful vegetarian main course.

Creamy Sweet Corn Cauliflower Grits | Recipe | Vegetarian one pot meals

Ingredients:

- 1 cup cauliflower florets

- 1 cup corn kernels

- 1 cup vegetable broth

- 1 cup almond milk

- 1 cup cornmeal

- 2 tablespoons nutritional yeast

- Salt and pepper to taste

Instructions:

1. In a large pot, bring the vegetable broth and almond milk to a boil.
2. Add the cauliflower florets and corn kernels to the pot and reduce heat to a simmer. Cook for 10 minutes, or until the cauliflower is tender.
3. In a separate bowl, whisk together the cornmeal, nutritional yeast, salt, and pepper.
4. Add the cornmeal mixture to the pot, stirring constantly to prevent lumps.
5. Cook the grits for an additional 5 minutes, until thickened.
6. Remove from heat and let the grits sit for a few minutes to thicken further.
7. Serve the creamy sweet corn cauliflower grits as a side dish or as a base for roasted vegetables or protein.

Cauliflower Corn and Cucumber Salad

Ingredients:

- 1 cup cauliflower florets, chopped

- 1 cup corn kernels

- 1 cup cucumber, chopped

- 1/4 cup diced red onion

- 2 tablespoons chopped fresh parsley

- 2 tablespoons olive oil

- 1 tablespoon apple cider vinegar

- Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cauliflower florets, corn kernels, cucumber, red onion, and parsley. Mix well.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper.
3. Pour the dressing over the salad and toss to coat the vegetables.
4. Refrigerate the cauliflower corn and cucumber salad for at least 30 minutes before serving to allow the flavors to meld.
5. Serve the salad chilled as a refreshing side dish for any meal.

Sweet Corn Cauliflower Fritters | Healthy Aperture | Recipe | Homemade

Ingredients:

- 1 cup cauliflower florets, cooked and mashed

- 1 cup corn kernels

- 1/2 cup whole wheat flour

- 1/4 cup grated Parmesan cheese

- 1 egg, beaten

- 2 tablespoons chopped green onions

- Salt and pepper to taste

Instructions:

1. In a large bowl, combine the mashed cauliflower, corn kernels, whole wheat flour, Parmesan cheese, egg, green onions, salt, and pepper. Mix well.
2. Heat oil in a skillet over medium heat.
3. Drop spoonfuls of the cauliflower-corn mixture into the skillet and flatten slightly with the back of a spoon.
4. Cook the fritters for 3-4 minutes on each side, until golden brown and crispy.
5. Remove the fritters from the skillet and drain on paper towels.
6. Serve the sweet corn cauliflower fritters warm as a side dish or an appetizer with your favorite dipping sauce.

These mouthwatering recipes featuring corn and cauliflower will add a delightful twist to your Asian-inspired meals. From savory pies and fritters to creamy grits and refreshing salads, these dishes showcase the versatility of these two ingredients. Whether you’re looking for a comforting meal or a light