Search Results for: cauliflower

Recipe: Cheesy Cauliflower Muffins {Whole30}

October 15, 2018 · Narrative

Looking to change up your breakfast routine from “all eggs, all the time?” These Cheesy Cauliflower Muffins are just the ticket.

I’m not gonna lie. I was very much on the fence about making this recipe for Cheesy Cauliflower Muffins. With a cup of nutritional yeast, they didn’t smell so appetizing while I was mixing up the batter. Although I’ve used nutritional yeast before, it’s usually a sprinkling of it here and there. Not a cup. But I’m glad I stuck with it, because these are soooo good. So good that I found myself even picking at them even when they were cold.

The recipe comes from the new cookbook, The Plant Paradox. I had read an interview with Kelly Clarkson, and she was talking about how she recently lost 35 pounds, and she credited it to this lifestyle and cookbook. Although it’s not a Whole30 cookbook per se, many of the recipes are Whole30-compliant, or can be easily adapted as such, so it fits in nicely if you’re doing a round of Whole30 and are craving a bit more variety or sources to pull recipes from.

A friend and I cook for each other and swap food weekly, so after one weekend afternoon of cooking, we’re set for the week, which is pretty rad. I made breakfast and dinner last week, and she took lunch and side dishes. These Cheesy Cauliflower Muffins were my breakfast contribution, and we ate them along with a fruit salad that she made.

The recipe comes together very quickly and is little more than mixing a few simple ingredients together and baking. Easy peasy. I doubled the recipe to give us two each per day for breakfast. You could totally bulk these up even more by adding in some chopped spinach, chicken, ham, or whatever else you’re hankering for. The only thing I would do differently is to cook them directly in a muffin pan sprayed with non-stick spray, instead of using liners, because the muffin stuck to the liners when peeling them … and who wants to lose some of their breakfast that way?!

Do you have this cookbook? If you do and you’ve tried some recipes from it, please share. I need to know what to make next…

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Recipe: Cauliflower “Fried” Rice with Diced Ham

May 10, 2017 · Clean Eating, Narrative

A super healthy side dish that will fool even the most ardent cauliflower-haters.

My kids won’t eat cauliflower. Neither of them like it, no matter how I prepare it.

Until this dish.

My daughter wouldn’t touch it, and my son kept asking me what kind of rice I used, but he ended up eating it all. So I consider that a win.

As for me? I don’t hate cauliflower. I’m very firmly in a take-it-or-leave it camp, but loved this version of a healthier version of fried rice.

I taught a cooking class last week and had leftover carrots, scallions, garlic, and sesame oil, and with a bag of Trader Joe’s riced cauliflower in the freezer, I happily had all the ingredients on hand to make this.

I started with a recipe I found from Skinnytaste (you can find the original here), but made a few changes along the way, based on preference and what I had on hand. It comes together very quickly, particularly if you use a bag of riced cauliflower, instead of starting with a head of cauliflower, and makes a tasty side dish for one of the kids and an actual full meal for me. I think this is a great recipe to use as a guideline to customize as your own taste buds see fit. Adding in some grilled shrimp or chicken would make this an even more complete meal, and perfect for days when you want to get in and out of the kitchen, or want something a bit lighter to eat.

As a side note, Trader Joe’s actually limit the amount of bags of riced cauliflower you can buy to two at a time because customers go crazy for it. Out of the past 7 or so times I’ve visited TJ’s, this is actually the first time I’ve seen it in stock because they sell out mid-morning. At only $1.99 a bag, and saving quite a bit of time and mess, it’s no wonder!

Hungry for more cauliflower recipes?
There are hundreds of recipes for cauliflower pizza crust, but this one is one of my favorites.
This Loaded Fake-Out Baked Potato Casserole lets you indulge without the guilt.
Visit Flavortown with this recipe for Sesame Glazed Cauliflower.
Cauliflower Fritters. Kind of like a fried latke. But not.
These Cheesy Baked Cauliflower Tots from Kalyn’s Kitchen were fun little bites to pop in your mouth.
If you haven’t made this ridiculously simple Three Ingredient Cauliflower Soup, you are seriously missing out.
This Buffalo-Style Roasted Cauliflower is one I keep going back to. So good and so easy.
This Roasted Cauliflower Spread is a riff off one that Sarah and I enjoyed at Tom Douglas’ Lola in Seattle.
Visually, this Spicy Whole Roasted Cauliflower is a showstopper, and I made it for a cooking challenge at the CIA.
If you haven’t had this Cauliflower Steak with Homemade Caesar Dressing, I don’t know how to help you.
This super simple Cauliflower Mac and Cheese is a great comfort food spin when you’re craving carbs and cheese.
These Cauliflower Bread Sticks were another great riff, and delish!
This Mock Shrimp Risotto was almost as good as the real deal.
And lastly, Cauliflower Garlic Mashed Potatoes will satisfy your comfort food craving.

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Recipe: Cauliflower Crust Veggie Pizza

July 28, 2015 · Narrative

Overloaded vegetable pizza that is carb free? Yep, yep. Right here.

When it comes to cauliflower crust pizza, been there, done that.

And after that recipe, which was good, you wouldn’t think I would need another.

And you would mostly be right.

Until I spied a picture for a new version in a recent issue of Cooking Light magazine.

You know how they say “a picture is worth a thousand words?”

They would be right, because I ended up making the recipe the next night.

The power of persuasion and all.

This recipe was very similar, but just different enough to yield a slightly new result. I’m not going to lie, it’s slightly time consuming, as is the one I originally made two years ago. The major difference between the two recipes is that this one from Cooking Light calls for baking the “riced” cauliflower before making your crusts. A teensy new step, but one that resulted in pizza that was … dare I say it … foldable. Not completely foldable like a traditional slice of pizza, but enough so that it was possible. And because of that slight difference, I think it’s worth having this recipe in your repertoire as well.

And besides, who can go wrong with all those loaded veggie toppings?

For that part, I added extra mushrooms (and skipped their suggested peppers), and the whole thing resulted in one delicious dinner.

It makes two decent size pizzas, so I had one for dinner, and had the second one for lunch the next day.

side note: it does lose a bit of its foldability and crispness the next day, but still tastes just as awesome.

If you’re avoiding (or going light) on carbs, or just want to take your pizza in a completely different direction, make this.

PS If you haven’t picked up the August issue of Cooking Light magazine, get it! Filled will all sorts of clean eating recipes, it’s my favorite issue in a long time.

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