Manchurian Roasted Cauliflower

adapted from Cinnamon Spice

Roasted cauliflower tossed in a spicy, savory tomato sauce.* might be great with some white beans or shredded chicken!

Ingredients
1 big head fresh cauliflower
olive oil
coarse sea or kosher salt and fresh black pepper
1 onion, finely chopped
1 (15 ounce) can petite diced tomatoes
1 tablespoon red wine vinegar
1 tablespoon balsamic or white wine vinegar
3 teaspoons sugar
4 large cloves of garlic, minced
1/2 teaspoon chile powder
3 scallions, chopped, for garnish




Instructions:
Preheat oven to 400 degrees F. 

Break or cut the cauliflower into florets that are fairly even in size. 

Place on a large baking sheet and drizzle with 2 tablespoons olive oil, 1 teaspoon coarse salt and lots of black pepper. 

Use your hands to massage the oil into the florets then arrange in a single layer. Roast until fork tender.

Meanwhile in a large skillet, throw in a tablespoon or 2 of oil & saute garlic for a minute or two - just until fragrant - not browned. Add the onion over medium-low heat, saute until soft. 

Add the tomatoes, juice included along with both vinegars, the sugar and a couple pinches of salt. 

Bring to a boil, then simmer for 20-25 minutes. You can puree it smooth if you like or lightly smash it with a potato masher leaving it a little chunky.

Turn the heat up to medium, stir in chile powder and season well with salt and pepper to taste.

Add the florets and toss well until they are completely coated. 

Garnish with scallions. Serve immediately.

cauliflower crust pizza [2 recipes]

ingredients:

1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)

pizza sauce, shredded cheese and your choice of toppings*


directions:

To "Rice" the Cauliflower:

Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes (some microwaves are more powerful than others, so you may need to reduce this cooking time). There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.

In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.

Bake at 450 degrees for 15 minutes.

Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

Enjoy!

Serves 2;

Found at  Eat.Drink.Smile

 Adapted from Your Lighter Side.




-- from RecipeGirl---


CRUST:1/2 LARGE head cauliflower (or 2+ cups shredded cauliflower)
1 large egg
1 cup finely shredded mozzarella cheese (or try another kind!)
1 teaspoon dried oregano
1/2 teaspoon dried minced garlic (or fresh garlic)
1/2 teaspoon onion salt

TOPPINGS:1/2 cup tomato-basil marinara sauce (or pizza sauce)
1/2 cup finely shredded mozzarella cheese
3 slices Canadian bacon, cut into strips
1/2 cup pineapple tidbits
Directions:


1. Shred the cauliflower into small crumbles. You can use the food processor if you'd like, but you just want crumbles, not puree. You'll need a total of about 2 cups or so of cauliflower crumbles (which is about half a large head of cauliflower. Place the cauliflower crumbles in a large bowl and microwave them (dry) for 8 minutes (see Tips below if you do not have a microwave). Give the cauliflower a chance to cool.

2. Prepare the crust: Preheat the oven to 450 degrees F. Spray a cookie sheet or pizza pan with nonstick spray (or use a nonstick surface). In a medium bowl, mix the cauliflower crumbles (about 1 1/2 cups since they shrink after cooking) with the remaining crust ingredients. Pat the "crust" into a 9 to 12-inch round on the prepared pan. Spray the crust lightly with nonstick spray and bake for 15 minutes (or until golden). Remove the crust from the oven and turn the heat up to broil.

3. Prepare the pizza: Spread the sauce on top of the baked crust, leaving a 1/2-inch border around the edge. Sprinkle 1/4 cup cheese on top. Add the bacon and pineapple, spreading it out around the pizza. Sprinkle the remaining cheese on top. Broil the pizza 3 to 4 minutes, or until the toppings are hot and the cheese is melted and bubbly. Cut into 6 slices and serve immediately.
Tips:


From Eat, Drink, Smile (tip from Beth): For those who don’ t have a microwave: You can steam the florets just until they are tender (not mushy) on the stove and then let them cool before grating them. The texture/consistency won’t be the same (It will be more like a puree) but it still works fine once you mix all the ingredients together.

*Other topping ideas:
Marinara or pizza sauce with your favorite toppings
Pesto with thin sliced tomato and fresh mozzarella
Alfredo with sausage, mushrooms, Provolone & Asiago cheese
Barbecue sauce with shredded chicken, green onions and smoked gouda
*This pizza is best served on a plate with a fork.

Nutritional Information per serving

 FOR THE WHOLE PIZZA- per slice:
Serving size: 1 slice
Calories per serving: 151
Fat per serving: 7.2g
Saturated Fat per serving: 4.1g
Sugar per serving: 3g
Fiber per serving: 2.2g
Protein per serving: 12.6g
Cholesterol per serving: 53mg
Carbohydrates per serving: 9.2g


Nutritional info per serving for 

JUST THE CRUST- per slice (if you want to do your own toppings):
Serving Size: 1 slice (pizza cut into 6 slices)
Calories 84, 

Fat 4.3g, Sat Fat 2.6g, 

Cholesterol 40.8mg, Sodium 166mg,

 Carbohydrates 4.6g, 

Fiber 1.9g, Sugar 0g, Protein 7.1g
WW Points Plus: 2 Old Points Program: 2

Cauliflower Pizza Bites

Makes 24 Cauliflower Pizza Bites

Ingredients:2 Cups Grated Cauliflower (washed, dried and grated using a food processor or cheese grater by hand until rice-like or thinner – Note – Approximately one head of cauliflower)
1/4 Cup Egg Whites
1 Cup 1% Cottage Cheese (drained)
1 Tsp Oregano
2 Tsp Parsley
1/4 Tsp Garlic Powder
1 Tbsp Coconut Oil (Optional)
1-2 Tbsp Frank’s Hot Sauce (Optional)

Directions:Pre-heat your oven to 450 F.
Using a healthy cooking oil spray your mini muffin tin.
In a hot frying stir fry the “cauliflower rice” until the cauliflower is slightly translucent (about 6-8 minutes). Place in a bowl and let cool.
Place all other ingredients the food processor and blend until smooth.
In a bowl combine both the “cauliflower rice” and blended ingredients. Mix completely.
Evenly spoon mixture into your muffin tin molds. Press pizza dough down evenly and firmly (*The pressing down firmly is very important to make sure these stick together).
Place in your oven and bake for 25-30 minutes.
Remove the pizza bites from the oven and let set until cool (This is also very important – let these pizza bites set in their pan for 5 – 10 minutes before removing – If you take them out while they are too hot they will break).
Once cool remove from muffin tin (either by tipping them out OR by running a thin knife down along the side and popping them out).
Use organic, natural pizza or pasta sauce for dipping (or make your own sauce- Simple Marinara Sauce link).
Enjoy!

See how to make more recipes with cauliflower including full sized pizzas, whipped potatoes, and fried rice here.

For fun topping ideas click here.

Tips – Here are my main tips to make your pizza bites crusty:
Make sure your cauliflower is dry after washing.
Bake until crust-like. If you peak at your crust at the recommended cooking time and they are not golden… cook longer.

Original Recipe

Paleo Shepherd's Pie

I’m not gonna lie, this meal in more finicky than what I usually like to cook. It messes up more than 1 pan and requires that you pay attention to it while it’s cooking. It’s what I imagine having a child would be like. I get it though…you gotta put up with the crap and in the end, you’ll reap the reward. In this case, it’s food to stuff into your face.

1 lb. ground beef, chicken, turkey, pork…almost any ground meat will work

1 onion, diced

2 cloves garlic, finely chopped

2 carrots or parsnips, chopped

4 oz. mushrooms, sliced

1 T each FRESH rosemary, sage and thyme (herbs are the flavor maker and must NOT be omitted)

splash + 1/2 c chicken stock

1 T potato starch (easily substituted with corn starch)

1/2 head cauliflower, chopped and boiled in water until soft

1 egg

S&P

Preheat your oven to 400ºF.

In a deep-sided, oven safe saute pan add the ground beef and saute on medium heat until browned. Add the onions, garlic, carrots and mushrooms and cook until softened. Add 1 c chicken stock and potato starch. Use a spatula to pick up any brown bits on the bottom of the pan.

Turn the heat off and toss in 3/4 of the chopped herbs along with some salt and pepper.

In a small bowl, whisk together the egg, a splash of chicken stock and the cooked cauliflower pieces.

Use a combination of whisking and smashing to get the cauliflower as smooth as possible. Throw in the rest of the herbs along with a nice, heavy pinch of salt.

Spoon the mixture on top of the meat and press into an even layer with your spatula.

Bake in the oven, on the middle rack, for 10 minutes, then turn the oven on broil and cook for another 10 minutes. Once the “pie” has come out of the oven, let it rest a few minutes before serving.

Get more HERE!

Spiced Cauliflower Poppers

1 spray(s) cooking spray

1 head(s) (medium) uncooked cauliflower

1/2 tsp Durkee ground cumin, or other brand

1/2 tsp chili powder, or more to taste

1/2 tsp table salt

1/2 tsp black pepper

Instructions:

Preheat oven to 400°F. Coat a baking sheet with cooking spray.

Cut cauliflower florets into bite-sized pieces (there should be about 4 cups). Place cauliflower in a medium bowl and add cumin, chili powder, salt and pepper; toss well to coat.

Spread cauliflower on prepared baking sheet and bake until cauliflower is tender, but not mushy, stirring halfway through, about 10 minutes. Yields about 1/2 cup per serving.

Cauliflower "mashed potatoes"

Creamy Cauliflower Purée

Servings: 4 • Serving Size: 3/4 cup

Old Points: 1 pt • Points+: 2 pt
Calories: 60.7 • Fat: 2.4 g • Protein: 3.7 g 

Carb: 8.6 g • Fiber: 4.2 g

Ingredients:

1 medium head cauliflower, cut up into florets
4 cloves crushed garlic
1/3 cup 1% buttermilk
salt and pepper to taste
1 tbsp light butter
Directions:

Steam or boil cauliflower and garlic until soft. Drain, add buttermilk, light butter, salt, pepper and purée with a hand blender. If you don't own a hand blender, you should consider getting one. It is one of my most used gadgets in my kitchen, you'll wonder how you ever lived without it. A regular blender would work fine as well.

___

Recipe Two:

Nutritional Data per serving : (serves 4)
Calories 86 - Total Fat 6.9g - Saturated Fat 1.0g - Cholesterol 0mg - Sodium 21mg
Total Carbohydrates 5.7g - Dietary Fiber 2.0g - Sugars 2.3g - Protein 1.7g

1 large head cauliflower
3 garlic cloves
1/4 cup fresh herbs (chives work particularly well)
Sea Salt
Fresh Ground Pepper
1/2 Cup Onion
2 Tbsp Olive Oil

Chop cauliflower into smaller chunks – about bite-size pieces works well.
Peel garlic cloves and cut in half, lengthwise.
Chop onion into slices.
Steam cauliflower, garlic and onion for 15 minutes, or until cauliflower and garlic are tender enough for a fork to easily pass through.
Combine steamed cauliflower, garlic, onion, olive oil, fresh herbs, pepper, and sea salt in a food processor and blend until everything comes together into a mashed potato-like consistency. I like mine whipped.

Cook's Notes: if you love sour cream and chives on your whipped potatoes; top your whipped cauliflower with a dollop of fat free Greek yogurt and some fresh chopped chives!
Mix in some Parmesan Cheese or Cream Cheese for exciting tastes.
Mashed potatoes were always my "refrigerator magnet" to clean out the leftovers as mix-ins. These work equally well and offer delicious variety.
* Michelle's addition- try adding 2% milk or half&half for a more smooth consistency

find it here