by Heather | Oct 7, 2019 | baking, general health, gluten free, recipe, Uncategorized
Ingredients:
- 8 oz cauliflower florets, sliced horizontally
- 2 tablespoons melted butter
- 1 tablespoon olive oil
- Pinch of salt
- 3 light dashes of ground black pepper
- 1/2 cup Parmesan cheese
- 1 teaspoon chopped parsley leaves
Directions:
Preheat oven to 400°.
Toss the sliced cauliflower with the butter and olive oil. Season with salt and black pepper.
Transfer the cauliflower to a baking sheet, in single layer, roast until almost tender about 20-30 minutes.
Remove from the oven and sprinkle the grated Parmesan and chopped parsley leaves on top of the cauliflower, roast again until the cheese melts and slightly crusty, about 5 minutes.
Remove from oven and serve immediately.
(Credit: http://rasamalaysia.com/parmesan-roasted-cauliflower/2/)
by Heather | Apr 22, 2019 | Uncategorized
- C3 cups cauliflower florets (fresh or frozen)
- ⅛ cup water (2-3 tbsp)
- 5 tbsp olive oil, separated
- 1½ tsp sea salt
- 3 garlic cloves, separated
- ¼ cup tahini
- 2 tbsp lemon juice
- 1 tsp cumin
- More water as needed
- (optional: sesame seeds for garnish)
Steam
the cauliflower until it’s soft: you can do this in a microwave or in a steamer
on a stovetop. Stovetop: Place the cauliflower, water, 2 tbsp of olive oil, 1
tsp sea salt, and 2 whole garlic cloves in covered pan on low heat and cook for
about 15 minutes, stirring/checking frequently. Microwave: place the same
ingredients in a covered dish and microwave 10-12 minutes.
Next,
place the softened cauliflower in a high-speed blender and add the tahini
paste, 1 garlic clove, tahini, 2-3 tbsp olive oil, ½ tsp sea salt and lemon
juice. Blend until it reaches the texture of hummus. You might have to scrape
the sides to incorporate all the cauliflower. If it’s too thick, add a little
more water. Taste and adjust the seasonings as needed.
Place
in a bowl and, if desired, drizzle a little more olive oil over the top and
sprinkle with sesame seeds.
by Heather | Oct 23, 2017 | cooking, gluten free, recipe
Garlic Mashed Cauliflower
Ingredients:
• 1 large head cauliflower (washed and cup up into pieces- keep the stems!)
• 5 large cloves garlic
• Salt
• 2 tablespoons grassfed butter
• ¼ teaspoon freshly ground nutmeg
• Freshly ground black pepper to taste
Directions:
Fill up a large 6-quart pot with an 1-2 inches of water. Set burner to high. Add in steamer insert.
Once water boils, add in all of the stems , ½ of the florets, and all of the garlic. Salt liberally.
Add the rest of the cauliflower and season again with salt. Continue to cook until soft (about 10 minutes).
Once done, drain out excess water and put everything into a food processor. Season with pepper, nutmeg, and add the butter.
Process and check for seasoning. Enjoy!
(Credit: nomnompaleo.com/post/1356203768/garlic-cauliflower-mashed-potatoes)
by Heather | May 11, 2016 | gluten free, meat, protein, recipies
CAULIFLOWER SHEPHERDS PIE
- 1.5 lb lean ground, organic turkey or chicken
- 1 tsp cayenne pepper
- ½ onion, chopped
- 5 cups frozen vegetables
- 3 eggs
- 1½ (4 oz) cans of tomato sauce
- 2 lb cauliflower
- 2 tbsp garlic
- 1 tbsp garlic powder
- Salt and pepper
- organic cheddar cheese (optional)
- Preheat oven to 375
- Brown meat in a pan with the onion, garlic and cayenne
- Once browned, drain extra fat and then add tomato
- Place half of the mixture in the bottom of a casserole
- Add the frozen vegetables as the next layer and then the rest of the meat
- Whisk 3 eggs and pour on
- Chop cauliflower into florets. Using a large pot, add water and let it come to a boil.
- Once the water is boiling, add the cauliflower and let cook until soft (about 10 minutes).
- Puree cauliflower using a hand blender.
- Add the garlic powder, salt and Spread the cauliflower over the top of the meat mixture. Top with cheddar cheese.
- Bake for about 30 minutes or until golden
Yours in good health,
Heather
Health Coach & AFAA Certified Personal Trainer
FitEffex@gmail.com
(508) 523-6143