I love cauliflower, but my family doesn’t so when I buy a head of it, I usually have to find ways to enjoy it. I’ve been craving soup lately and thought I would give this one a try. It was so creamy without any heavy cream or milk.
It’s perfect soup to pair with a green salad or a hunk of crusty bread.
Now it’s time to check out my side dish for #cookoutweek208 – low-carb cauliflower potato salad. I’m not a huge fan of potato salad, but my husband prefers it over macaroni salad (which I love!) I decided to swap out the potatoes for cauliflower and it was a great switch! It had the creaminess of potato salad and the dressing tied it all together. While I couldn’t fool my kids, the adults enjoyed it. I’ll definitely make it again!
The weather has finally turned to fall this past week and I’ve been in the mood to make soup. I had a half a head of cauliflower left from last week and went searching on pinterest to find a soup recipe that included cauliflower and found this recipe. It was perfect because squash was on sale and I had everything else in my kitchen to make it.
I threw it all in my Instant Pot and in less than 30 minutes, we had dinner on the table. The soup is so creamy and hearty. Neither one of my kids liked it, but that’s ok ….it leaves me with leftovers for the week! I topped it with shredded Monterey jack cheese and chopped parsley, but you could top it with croutons, green onions, or sour cream.
Every BBQ, summer picnic or cookout needs a salad! I usually make pasta salad or ask my mom to make macaroni salad (I haven’t perfected her recipe yet!), but now this salad is going to be my go-to recipe! Today’s #CookOutWeek recipe features broccoli, cauliflower, cheese and bacon in a creamy, tangy sauce! I love the crunch of the veggies – plus you can’t go wrong with bacon and cheese! My kiddos were iffy on it, but ended up devouring it after their first bite!
Everyone likes takeout fried rice and it’s on my favorite things to get when I go to takeout from our local restaurant. I know it’s not the healthiest, so when I found this recipe for a healthier revision of “fried” rice, I knew it would be something my family would love. It did not disappoint either! My kids didn’t even realize the rice was swapped out with cauliflower. I served it with baked salmon and it was great for leftovers too!
12 oz bag frozen rice cauliflower
2 Tbsp reduced sodium soy sauce
1 Tbsp sesame oil
1 Tbsp fresh grated ginger
2 Tbsp vegetable oil
2 eggs, beaten
2 garlic cloves, minced
1 onion, diced
6 oz broccoli florets, chopped
2 carrots, peeled and grated
1/2 cup frozen corn
2 green onions, thinly sliced
In a small bowl, whisk together the soy sauce, sesame oil and ginger; set aside. In a medium skillet over low heat, heat 1 tablespoon of oil. Add in the eggs and cook all the way through. Allow to cool before cutting into small pieces. Set aside until you’re ready to finish the dish. In a large skillet, heat the remaining oil over medium high heat. Add in the garlic and onion and stir often until the onions become translucent. Add in the broccoli, carrots and corn. Cook for 3 to 4 minutes until the vegetables are tender.
Stir in the cauliflower, eggs, green onions and soy sauce mixture. Stir constantly and continue to cook for an additional 3 to 4 minutes or until the cauliflower is heated through. Serve immediately.
Source: Damn Delicious
I bought a head of cauliflower last week when I saw this recipe as I was killing time on Pinterest. It looked so good and I knew it would perfectly for dinner one night especially since I’m back on the LCHF (low carb, high fat) wagon. It looked so good and I knew it would help squash my cravings for carbs. It definitely did that and I loved it! The mash is super easy to make and went along with burgers (of course, bunless for me). I would have loved a little green onion in it, but I forgot to grab a bunch when I was grocery shopping.
I’ve been seeing cauliflower being used in all different ways so I figured I’d jump on the bandwagon and check it out too. I love eating this vegetable raw and also roasted. I’ve made a similar recipe with cauliflower and cheese, but it started with steaming and then mashing the vegetable to be similar to mashed potatoes.
After looking at several different recipes for cauliflower rice, I thought I would combine a few different recipes to make my own. Three out of four of us like it….I was shocked my little guy gobbled it down and then ate it the next day for lunch at daycare. I’ll be experimenting more with cauliflower to replace starch plus there’s other health benefits of eating this vegetable – anti-inflammatory, antioxidant, digestive support..and the list goes on and on.
small to medium head of cauliflower, cut into florets
small yellow onion, finely minced
salt & fresh ground pepper
1/2 cup (or more) shredded sharp cheddar cheese
Using a food processor, shredded the cauliflower into rice sized pieces.
In a large skillet, heat the olive oil and saute the finely minced onion until soft. Add in the cauliflower and cook until it starts to soften and become cooked. I had a larger head of cauliflower and it took about 15 minutes. Once cooked to your liking, add in the cheese and mix to combine. Scoop out and serve!