Cauliflower is one of the most diverse vegetables in the garden, and it’s been one of the “it” vegetables for quite some time. You can boil it, roast it, grill it, eat it raw and mash it up if you want to—whatever tickles your cauliflower fancy! Besides being tasty, it is rich in antioxidants and known for boosting both heart and brain health. If you’re dieting or looking for a healthier alternative to the nutrient deficient carbohydrate choices out there, give cauliflower a shot. It’s more than an adequate substitution, and with these deliciously diverse recipes, you may never look back.
Cauliflower Pizza Crust
1 head cauliflower, stalk removed
1/2 cup shredded mozzarella
1/4 cup grated Parmesan
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
2 eggs, lightly beaten
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
Break the cauliflower into florets and pulse in a food processor until fine. Steam in a steamer basket and drain well.
In a bowl, combine the cauliflower with mozzarella, Parmesan, oregano, salt, garlic powder and eggs.
Transfer to the center of the baking sheet and spread into a circle, resembling a pizza crust. Bake for 20 minutes. Then add desired toppings and bake an additional 10 minutes.
Skinny Taste’s Oven Roasted Cauliflower
6 1/2 cups uncooked cauliflower florets (about 1 large) cut small
3 garlic cloves, chopped
2 tbsp olive oil
kosher salt and fresh pepper
juice of 1/4 lemon
2 tbsp Parmigiano Reggiano, freshly grated
Preheat oven to 450°F.
Combine cauliflower, olive oil, lemon juice, garlic, salt and pepper well so all the florets are coated and seasoned. Place in a large shallow roasting pan and place in the center of the oven.
Roast for about 25-35 minutes, turning florets occasionally so they are evenly cooked.
Remove from oven and top with cheese and some lemon zest and additional salt and pepper if needed.
Cheesy Cauliflower (Tater) Tots (Low Carb & Gluten Free)
1 medium head of cauliflower
2 tbsp heavy cream
2 tbsp butter
⅓ cup shredded sharp cheddar
4 egg whites
salt & pepper to taste
oil for frying
Clean and trim the cauliflower, adding the florets to a microwave safe bowl. Add the cream and butter to the bowl. Microwave for 5 minutes.
Add the cauliflower and cheese to a magic bullet or food processor and blend until still chunky – kind of like a cooked oatmeal consistency. Season with salt and pepper.
Chill for at least half an hour.
Whip the egg whites to a stiff peak. Fold 1/3 of the egg whites into the cauliflower mixture to lighten it up. Then fold the cauliflower mixture into the rest of the egg whites and gently mix until combined.
For best results, chill for another half hour or they won’t hold their shape as well.
Fit a pastry bag with a round or star tube with about a 3/4 inch opening. Spray the inside of the bag with nonstick spray. Gently squeeze out 1-inch sections onto a greased cookie sheet, cutting with a butter knife as you go.
When finished, bake in a 375-degree oven for 10-12 minutes (or longer if you’re skipping the frying) until puffed and slightly browned.
Remove from the oven and serve – or heat 1/4 inch of oil in a saute pan and when it’s very hot add the tots. It doesn’t need long, a minute per side to turn them golden brown and crispy.
Cauliflower Mashed “Potatoes”
1 large head of cauliflower cut up into pieces
5 large cloves of garlic, peeled
salt to taste
cracked pepper to taste
2 tbsp of grass fed butter
Fill up a large stock pot with an inch or two of water, and set it on high heat.
Cut up a head of cauliflower and the cloves of garlic, and wait to place everything into the steamer basket until the water is boiling.
Toss in some salt to taste.
It should take about ten minutes for the cauliflower to soften up. Once the florets are soft, pour the garlic and cauliflower into a colander and let it drain, then put into your food processor with some fresh cracked pepper and nutmeg (if you like) and two tablespoons of butter.
Process everything until smooth.