xiaoxl/recipe_data huggingface dataset:
Raspberry Sour Cream Muffins


Ingredients:
pecans, sugar, sugar, wheat germ, wheat germ, raspberries, flour, baking powder, cinnamon, salt, sour cream, milk, egg, powdered sugar, lemon juice

Directions:
Make topping: in a small bowl combine pecans, 2 T of sugar and 1 T of wheat germ.
Set aside.
If using fresh raspberries, rinse and pat dry, set aside.
Combine flour 1/2 cup sugar, 1/2 cup wheat germ, baking powder, cinnamon and salt in a large bowl, mix well.
In a medium bowl, combine sour cream, milk and egg, blend well.
Add sour cream mixture all at once to dry ingredients, mix just until dry ingredients are moistened (do not overmix].
Gently fold in raspberries.
Fill cups of muffin pan, lined with paper baking cups, to almost full.
Sprinkle with topping, patting gently.
Bake in a 350° oven 23 to 26 minutes, until a toothpick inserted in center without touching a berry comes out clean.
Let muffins cool about 5 minutes before removing from pan.
Meanwhile, for glaze, combine powdered sugar and lemon juice in a small bowl, mix until smooth.
Drizzle over muffins.
Serve muffins warm.
Crusty New Potatoes


Ingredients:
new potatoes, butter, season salt

Directions:
Preheat oven to 400 degrees.
Boil unpeeled potatoes until tender when pierced with a fork, approximately 20 minutes.
Drain and peel.
Melt butter and add seasoning salt.
Roll each potato in seasoned butter, then in crushed cornflakes.
Place in glass baking dish.
Bake 25 minutes.
My Individual Microwave "strata"


Ingredients:
egg, tomatoes, black beans, onion, salt, chili pepper, oregano

Directions:
Dice the tomato, onion, jalapeno, and mushroom. Mix with black beans and add spices to taste.
Put into individual microwave bowl and cook on high for 45 seconds.
Beat egg white until frothy. Tastes better I think with the whole egg but healthier with just egg white. Pour evenly over the mixture in the bowl.
Toast the bread. Cut it into cubes and make it the top layer in the strata. Here I also like to drizzle some smart buds butter spread on top but you can either add your favorite sauce or leave as is.
Microwave on high for 1 minute. Check. Microwave again until the egg is completely set.
Daycare Goulash


Ingredients:
yellow onion, whole kernel corn, tomato sauce

Directions:
Brown ground meat and onion. Drain off fat., Cook macaroni and drain., Add all the remaining ingredients and simmer about 30 minutes.
Raspberry Choco-Nilla Mini Swirl Cupcakes


Ingredients:
all-purpose flour, sugar, salt, baking powder, butter, eggs, milk, pure vanilla extract, raspberries, chocolate chips, powdered sugar, lemon juice, cornstarch, cold water

Directions:
Preheat oven to 360°F.
Cream butter on medium high on electric mixer.
Add in sugar little by little until butter and sugar are creamed together.
Add one egg into the mixture and mix until completely blended.
Sift together flour, sugar, salt, and baking powder together onto a sheet of wax paper.
Alternate adding in flour mixture and milk into the butter mixture until batter is formed.
Split batter into 3 separate sections, 2 of the sections slightly less than the other section.
Melt the chocolate on medium low heat with a double boiler. once melted add in the whole milk.
Once slightly cooled add chocolate into one of the sections that has slightly less batter, and incorporate.
Put raspberries into a small saucepan along with lemon juice, sugar, and half of the water.
Turn on stove to medium heat, and squish raspberries.
Mix cornstarch with remaining water and mix thoroughly.
Once raspberry mixture is slightly heated, add in cornstarch mixture.
Let sauce cook for 5-6 minutes, then remove from heat and let it cool slightly.
Add sauce into another slightly smaller portion of the batter, and mix thoroughly.
Add vanilla into the last portion of batter.
Grease mini cupcake tins.
Use 3 separate spoons for each of the different portions as you scoop 1/2  spoonfuls of batter onto the sides of the muffin tins (preferably raspberry on one side, chocolate on the other, and vanilla in the middle on top].  Fill the tins 5/6 to the top.
Swirl with a toothpick.
Bake in oven for 5-7 minutes and keep them in the oven when the oven is turning off.
Take out of oven, and let cool before removing from tin.
Enjoy!
Mango and Apple Chutney


Ingredients:
apple, mangoes, raisins, currants, nutmeg, cinnamon, allspice, brown sugar, water

Directions:
Mix all but water and oj., Heat water and ok over medium heat until steaming., Add mix and cook over medium heat for 15 minutes., Cover and simmer to desired thickness., Pour into jars and process for safety.
Easy Chocolate Pudding
Category: desserts
By krisyk

Easy-to-make homemade chocolate pudding.

Ingredients:
3 cups whole milk, divided
¼ cup cornstarch
⅓ cup white sugar, or more to taste
1 cup semisweet chocolate chips
1 pinch salt  (Optional)

Directions:
Combine 1/2 cup milk and cornstarch in a small bowl. Whisk or stir with a fork until smooth and all lumps have been incorporated. Combine remaining milk with sugar in a medium saucepan over low heat. Slowly whisk in the cornstarch mixture. Cook, whisking as needed to prevent lumps from forming, until mixture begins to thicken, 8 to 10 minutes. Add chocolate chips and salt. Continue stirring until chips are completely melted and pudding is smooth and thickened, about 7 minutes more. Pour pudding into 1 large bowl or 6 individual bowls. Place plastic wrap directly on top of the pudding to prevent a skin from forming; smooth it gently against the surface. Refrigerate for at least 3 to 4 hours before serving.

Prep time: 5 mins
Cook time: 15 mins
Total time: 3 hrs 20 mins
Yields: 6 servings

Calories: 270.6
Fat: 12.4 g
Saturated fat: 7.2 g
Carbohydrates: 39.2 g
Sugars: 31.9 g
Dietary fiber: 1.7 g
Protein: 5.1 g
Cholesterol: 12.2 mg
Sodium: 78.2 mg
Pizza Drop Biscuits
Category: bread
By Brian E

Blend delicious cheese drop biscuits with some pizza ingredients, and presto! Simple biscuits that kids and adults will love!

Ingredients:
3 cups all-purpose flour
1 ½ tablespoons baking powder
1 ¼ teaspoons garlic powder, divided
½ teaspoon salt
¼ teaspoon ground white pepper
¼ cup shortening
1 cup milk
½ cup shredded Cheddar cheese
12 slices pepperoni, diced
¼ cup melted butter

Directions:
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet. Mix flour, baking powder, 3/4 teaspoon garlic powder, salt, and white pepper together in a bowl. Cut shortening into flour mixture with a knife or pastry blender until the mixture is slightly lumpy. Stir milk, Cheddar cheese, and pepperoni into flour mixture until well blended. Drop 2-inch balls onto the prepared baking sheet. Bake in the preheated oven until golden, 12 to 15 minutes. Stir butter and remaining 1/2 teaspoon garlic powder together in a small bowl; brush onto biscuits.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 18 biscuits

Calories: 151
Fat: 7.5 g
Saturated fat: 3.4 g
Carbohydrates: 17.1 g
Sugars: 0.8 g
Dietary fiber: 0.6 g
Protein: 3.7 g
Cholesterol: 12.6 mg
Sodium: 252.2 mg
Wild Green Salad With Pomegranate Vinaigrette


Ingredients:
pomegranate juice, olive oil, red wine vinegar, lemon zest, walnut halves, blue cheese, pomegranate seeds

Directions:
Whisk together pomegranate juice concentrate, oil, orange juice, vinegar, lemon peel and salt and pepper.
Gently mix salad greens with vinaigrette.
Divide greens on 6 to 8 salad plates or large platter.
Sprinkle with toasted nuts, bleu cheese and pomegranate seeds.
Enjoy!
Salsa Fresca


Ingredients:
firm ripe tomatoes, yellow onion, fresh cilantro, jalapeno chile, fresh lime juice, olive oil

Directions:
Chop tomatoes and put in a bowl., Add onion, cilantro, chiles and lime juice., Drizzle with olive oil., Mix and refrigerate.
Chap Chee Noodles
Category: world-cuisine
By Chris J

A Korean-style noodle dish made with meat and vegetables.

Ingredients:
1 tablespoon soy sauce
1 tablespoon sesame oil
2  green onions, finely chopped
1 clove garlic, minced
1 teaspoon sesame seeds
1 teaspoon sugar
¼ teaspoon black pepper
⅓ pound beef top sirloin, thinly sliced
2 tablespoons vegetable oil
½ cup thinly sliced carrots
½ cup sliced bamboo shoots, drained
¼ pound napa cabbage, sliced
2 cups chopped fresh spinach
3 ounces cellophane noodles, soaked in warm water
2 tablespoons soy sauce
1 tablespoon sugar
½ teaspoon salt
¼ teaspoon black pepper

Directions:
In a large bowl, combine 1 tablespoon soy sauce, sesame oil, green onions, garlic, sesame seeds, 1 teaspoon sugar, and 1/4 teaspoon pepper. Stir in sliced beef, and marinate at room temperature for 15 minutes. Heat wok or large skillet over medium-high heat, then drizzle with oil. Cook beef until evenly brown. Stir in carrots, bamboo shoots, napa cabbage, and spinach. Add cellophane noodles, 2 tablespoons soy sauce, 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to medium, and cook until heated through.

Prep time: 35 mins
Cook time: 20 mins
Total time: 55 mins
Yields: 4 servings

Calories: 259.6
Fat: 12.5 g
Saturated fat: 2.2 g
Carbohydrates: 26.8 g
Sugars: 5 g
Dietary fiber: 2 g
Protein: 10.6 g
Cholesterol: 23.1 mg
Sodium: 1024.5 mg
Peaches N Cream Muffins


Ingredients:
cream cheese, sugar, eggs, sour cream, lemon, rind of, self raising flour, caster sugar

Directions:
Blend sugar into cream cheese., Beat in eggs, sour cream and flour., Mix in peaches and lemon rind., Fold in flour.  If mixture still runny add extra 1/2 cup flour., Place mixture in muffin pans, sprinkle with almonds, then sugar., Put in a pre-heate oven 180C for 25 minutes.
Tomato & Potato Omelette ( Cyprus Dish )


Ingredients:
potatoes, tomatoes, eggs, olive oil

Directions:
Cut the potatoes into thin slices.
Deep fry them in oil in a large pan.( You can use olive oil or any other kind of cooking oil.].
When the potatoes are cooked, remove them from the pan.
Throw away the oil, leaving just a few drops of oil in the pan.
Put the pan back on the stove and add the tomatoes.
Simmer for a few minutes and season.
Add the potatoes and the eggs and stir until the eggs are cooked.
Remove from the pan and serve.
Coconut Toffee Oatmeal Cookies


Ingredients:
butter, eggs, light brown sugar, vanilla extract, flour, baking soda, cinnamon, salt, quick-cooking oats

Directions:
Preheat oven to 375*F.
Line a few cookie sheets with parchment paper.
Beat the butter and brown sugar until smooth.
Add the eggs and vanilla; blend until smooth.
Combine the flour, baking soda, cinnamon, and salt; gradually add to the creamed mixture just until combined.
Stir in the oats, toffee bits, and coconut by hand.
Drop dough by rounded teaspoons.
2" apart onto the cookie sheets; bake 8-10 minutes, or until edges are lightly browned.
Cool 1 minute on the cookie sheets; transfer cookies to wire racks and cool completely.
Instant Pot® Turkey Chili
Category: soups-stews-and-chili
By France C

It doesn't get easier than this! Brown some meat, then toss in the rest of the ingredients and hit start! Feel free to adjust the heat level by adding more chipotle peppers and/or adobo sauce. The cocoa powder and cinnamon are ideas I got from my favorite chili seasoning available at a local spice shop - they really transform the dish! I like to top this with sour cream, green onion and shredded smoked cheddar.

Ingredients:
1 tablespoon chili powder
2 teaspoons smoked paprika
1 teaspoon salt
1 teaspoon oregano
1 teaspoon unsweetened cocoa powder
½ teaspoon cumin
¼ teaspoon ground cinnamon
¼ teaspoon ground coriander
¼ teaspoon black pepper
1 tablespoon olive oil
1 pound ground turkey
1  onion, chopped
1  jalapeno pepper, seeded and minced
2 (14.5 ounce) cans fire-roasted diced tomatoes
1 (15.5 ounce) can dark red kidney beans, drained and rinsed
1 (15.5 ounce) can light red kidney beans, drained and rinsed
1 (15 ounce) can tomato sauce
1  chipotle pepper in adobo sauce, minced
2 tablespoons adobo sauce from chipotle peppers
salt to taste

Directions:
Combine chili powder, smoked paprika, salt, oregano, cocoa powder, cumin, cinnamon, coriander, and black pepper in a small bowl. Set seasoning mix aside. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil over high heat and brown ground turkey until crumbly, 3 to 4 minutes. Add onion and jalapeno and cook an additional 2 to 3 minutes. Add tomatoes, kidney beans, tomato sauce, chipotle pepper, adobo sauce, and seasoning mix. Mix to combine, scraping up any browned bits off the bottom of the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir chili and adjust salt, if desired. Serve with your favorite toppings.

Prep time: 15 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 8 servings

Calories: 246.5
Fat: 7.5 g
Saturated fat: 1.6 g
Carbohydrates: 26.5 g
Sugars: 6.4 g
Dietary fiber: 9.3 g
Protein: 19 g
Cholesterol: 45.1 mg
Sodium: 1085 mg
French Toast Muffins


Ingredients:
flour, sugar, baking powder, ground nutmeg, salt, milk, egg, butter, cinnamon, sugar, vanilla, butter

Directions:
Muffins: Combine all muffin ingredients., Mix thoroughly., Fill lining 1/2 full., Bake at 400°F for 20 minutes., Topping: Combine cinnamon and topping sugar in one bowl., Combine vanilla and topping butter in another bowl., Remove muffins from pan., Dip in butter and vanilla combination, then roll in sugar and cinnamon.
Sesame Apple Pikelets


Ingredients:
self-rising flour, sugar, sesame seeds, egg, apple, milk

Directions:
Mix all of the dry ingredients together.
Add the wet ingredients, mix well.
Cook in a buttered frying pan.
Serve with whipped butter.
Whipped Butter: Whip butter with an electric beater.
An alternative to whipped butter is honey butter, just add 2 T of honey to the butter.
Shrimp and Avocado Tzatziki Pockets
Category: seafood
By A Day In the Kitchen

Simple pita pockets or lettuce leaves, stuffed with a creamy, tangy, shrimp and avocado filling makes for a great meal!

Ingredients:
12  cooked shrimp, chilled
1  ripe avocado, cut into small chunks
⅓ cup Greek yogurt
¼ cup finely chopped cucumber
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
2 teaspoons lemon juice
1 teaspoon lemon zest
½ teaspoon salt
¼ teaspoon chopped fresh dill
¼ teaspoon chopped fresh parsley
freshly ground black pepper to taste
4  pita bread rounds, halved
1 teaspoon sliced almonds  (Optional)

Directions:
Cut cooked shrimp into small pieces and mix with avocado in a bowl. Set aside in the refrigerator. Combine yogurt, cucumber, oil, garlic, lemon juice, lemon zest, salt, dill, parsley, and pepper in a bowl and mix well. Chill for at least 30 minutes. Mix shrimp and avocado in tzatziki dip gently. Divide mixture among pita pockets. Top with sliced almonds.

Prep time: 20 mins
Total time: 50 mins
Yields: 4 pockets

Calories: 321
Fat: 16.8 g
Saturated fat: 3 g
Carbohydrates: 33.7 g
Sugars: 1.8 g
Dietary fiber: 4.7 g
Protein: 9.9 g
Cholesterol: 33 mg
Sodium: 607 mg
Lemon Chicken Piccata
Category: world-cuisine
By LemonLush

This delicious lemon chicken piccata dish is exquisite and easy to prepare. The light and luscious lemon sauce really pops without being too acidic; it is simply divine. Serve it with herb-roasted potatoes or lemon-rice pilaf.

Ingredients:
3 large skinless, boneless chicken breast halves - cut into 1/2-inch medallions
salt and pepper to taste
½ cup all-purpose flour
2 tablespoons vegetable oil, or as needed
1 clove garlic, minced
1 cup low sodium chicken broth
½  lemon, thinly sliced
¼ cup fresh lemon juice
2 tablespoons capers, drained and rinsed
3 tablespoons butter
2 tablespoons minced Italian (flat-leaf) parsley

Directions:
Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm. Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan. Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside. Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 421
Fat: 21.2 g
Saturated fat: 8.2 g
Carbohydrates: 16.1 g
Sugars: 0.7 g
Dietary fiber: 1.3 g
Protein: 41.1 g
Cholesterol: 127.6 mg
Sodium: 347.9 mg
Brodetto (Fish Stew) Ancona-Style
Category: soups-stews-and-chili
By Jason

Brodetto, a fish stew with a tomato base, is a specialty of the Marche region of Italy. There are several recipes for brodetto, even within the Marche. This recipe belongs to the province of Ancona. To make this recipe, I chose fish available in the southern United States.

Ingredients:
1 tablespoon olive oil
1  onion, chopped
3 cloves garlic, finely chopped
1  carrot, chopped
2  celery ribs, chopped
2  bay leaves
1 cup chopped fresh parsley
red pepper flakes to taste
1 (28 ounce) can whole peeled tomatoes, mashed
1 ½ pounds red snapper fillets, cut into 2 inch pieces
½ cup white vinegar
salt and ground black pepper to taste
3 cups fish stock
1 pound clams in shell, scrubbed
½ pound medium shrimp, with shells
6 (3/4 inch thick) slices Italian bread, toasted

Directions:
Heat the olive oil in a large saucepan, Dutch oven, or preferably a clay pot over medium heat. Add the onion, garlic, carrot, celery, bay leaves, parsley, and red pepper flakes. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the mashed tomatoes and cook for 15 minutes over medium heat. Add the fish. Pour in the vinegar or wine. Cook until the liquid has almost evaporated, about 10 minutes; pour in the fish stock. Cover, reduce the heat to low, and simmer for 10 minutes. Gently mix in the clams. Cook until clams have opened (discard any that don't open) about 2 minutes, and then stir in the shrimp. Cook until the shrimp are pink, about 3 minutes. Place a slice of toasted bread in the bottom of each bowl. Ladle brodetto over the bread and serve immediately.

Prep time: 35 mins
Cook time: 45 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 394.9
Fat: 7.4 g
Saturated fat: 1.4 g
Carbohydrates: 31.9 g
Sugars: 7.3 g
Dietary fiber: 4.9 g
Protein: 48.3 g
Cholesterol: 125.2 mg
Sodium: 1005.6 mg
Garlic Carrot Toast


Ingredients:
garlic, carrot, garlic, basil

Directions:
Slice the carrot into small pieces., Add oil into pan, Turn pan to medium heat., Add garlic, salt, pepper, and old bay into pan., Add carrots and saute for five minutes., Toast bread on light-medium until golden-brown., Slice the basil into small strips., Distribute carrots on bread and top with basil., Eat.
Enchiladas Potosinas


Ingredients:
dried ancho chiles, hot water, onions, queso fresco, masa dough, salt

Directions:
Heat a comal or iron skillet over medium heat. Place the chiles in the hot skillet, using a spatula to press them against it lightly. Turn them so that both sides begin to change color. This will take about 1-2 minutes. Be careful not to burn them. Soak in the hot water for 25 minutes. Then purée chiles in a blender with 1/2 cup of the water in which they soaked. Melt the lard in a small skillet, add the chile purée and sauté for 5 minutes. Set aside.
Heat the oil in a small skillet, add the onion and sauté until transparent. Remove from the heat and stir in the cheese. Add 1 tablespoon of the chile purée and stir well. Set aside.
Place the masa in a bowl, add the remaining chile purée and the salt and knead until all the ingredients are thoroughly combined. Cover with a damp cloth and let rest for 20 minutes.
Form the masa into balls, place between 2 pieces of plastic in a tortilla press, flatten to form circles (about 3"]. Remove the plastic. Spread the cheese mixture in the middle of each circle, leaving a narrow margin. Fold the circles in half and press the edges to seal.
Heat a comal or iron skillet and toast the enchiladas for 2 or 3 minutes on each side or until the masa changes color and seems cooked. Heat 1/2 inch (1 cm] oil in a skillet, add the enchiladas 2 or 3 at a time and fry for 3 or 4 minutes on each side. Drain.
Bitter Chocolate Lamb Cutlets With Sauteed Spinach


Ingredients:
lamb cutlets, garlic cloves, rosemary, spinach, asparagus, butter, red wine, chocolate

Directions:
Marinate lamb cutlets in salt, pepper and extra virgin olive for 45 minutes prior to cooking.
Heat heavy based saucepan with butter until very hot.
Add lamb cutlets and cook 45 second each side. Remove and rest in warm place.
Pour excess oil out of pan and deglaze with lemon juice.  Add red wine and finely chopped garlic and rosemary. Reduce for 7 minutes.
Sautee spinach in butter and garlic.  Blanch asparagus.
After the wine has reduced add finely chopped chocolate and thicken.  Pour through a fine sieve to remove rosemary and garlic from sauce.
Plate spinach, then asparagus on top and crown cutlets around.  Drizzle sauce over cutlets.
Serve and enjoy!
Banana-Chocolate Chip Loaf


Ingredients:
butter, margarine, vanilla, white sugar, eggs, all-purpose flour, salt, baking soda, banana

Directions:
Cream butter, vanilla and sugar until light and fluffy., Beat in eggs., Sift flour, salt and baking soda. Blend into bananas. Add to butter mixture., Fold in chocolate chips., Pour into a greased loaf pan. Bake at 350 degrees F for 50 to 55 minutes.
Pineapple Tamale Muffins


Ingredients:
masa corn flour, baking powder, sugar, pineapple chunks in juice

Directions:
Pre-heat oven to 350°F.
With an electric mixer, blend the corn flour,  corn oil, sugar,baking powder and the pineapple juice to obtain a consistent mixture.
Pour the mixture to half level in each 4-inch muffin mold.
Add five pineapple tidbits into each mold and fill the rest with the mixture.
Bake for 20 minutes.
Spicy Tomato Shrimp


Ingredients:
paprika, ground turmeric, ground cumin, black pepper, ground cloves, ground cardamom, water, olive oil, onions, tomatoes, fresh cilantro

Directions:
Shell and devein shrimp, leaving tails intact.
Combine spices and water in small bowl.
Heat oil in pan, add onions, cook for 2 minutes.
Add spice mixture, cook, until fragrant.
Add shrimp and tomatoes, cook until shrimp have changed colour and are just tender.
Remove from heat and stir in fresh cilantro.
Cauliflower, Chickpea and Pesto Salad


Ingredients:
cauliflower, tomatoes, green onions, garbanzo beans, pesto sauce, black pepper

Directions:
Cut cauliflower into florets. Add them to the food processor and process until finely ground.
Dice one tomato and slice another tomato for garnishing.
In a large bowl, place the processed cauliflower, diced tomato, green onion, and garbanzo beans and mix.
Add 1/2 cup pesto and mix. Taste and add more pesto if needed. Season with black pepper.
Arrange the salad on a plate with tomato slices. Infuse love and serve!