This is a great side dish, or vegetarian meal for fall. I used baby Bella and Shiitake, but any variety of mushrooms would be wonderful.
1 head of cauliflower, chopped into florets
16 oz mushrooms (button, wild, any of the smaller variety), cut into thick slices
2 tbsp olive oil
2 tbs. thyme, chopped
salt & pepper to taste
3-4 slices of rustic bread, thickly sliced and torn into chunks
5 oz shredded gruyere cheese
Heat oven to 450 degrees. Place cauliflower in a large mixing bowl and toss with olive oil to coat. Place on unlined baking sheet. Roast cauliflower for about 15 minutes.
Place mushrooms on an unlined baking sheet and roast for 10 minutes.
Remove cauliflower and mushrooms from oven. Combine into one baking sheet.
Add bread chunks and sprinkle with cheese. Roast for another 10 minutes.
NOTE: You could also substitute Parmesan for the Gruyere.
I loved these. They made a wonderful vegetarian meal with a salad but would be good as a side dish also. I even warmed them up the next day and they were STILL yummy.
1 head of cauliflower chopped
Olive oil for drizzling (about 2 Tablespoons)
1 teaspoon smoked paprika
2/3 cup of Panko or regular bread crumbs
salt and pepper to taste
1 zucchini, shredded (I use a Zyliss grater)
1/4 cup shredded white Cheddar cheese (or other cheese)
1/4 cup Parmesan cheese
2 large eggs, lightly beaten
2 tablespoons light mayonnaise
2 teaspoons olive oil
1/8 teaspoon salt
1/4 cup plain 2% Greek yogurt
2 teaspoons fresh lemon juice
Pre-heat oven to 400.
Cut cauliflower into bite size pieces, place on a baking sheet, drizzle with olive oil, sprinkle with paprika and roast in the oven for about 20 minutes until golden and fork tender.
Place roasted cauliflower in a bowl; mash with a potato masher or fork. Stir in bread cumbs, salt, pepper, cheese, and eggs. Form into 8 patties.
Heat a large nonstick skillet over medium-high heat. Add oil and cook fritters about 4 minutes on each side until crisp and golden.
Combine 1/8 teaspoon salt, yogurt and lemon juice; serve sauce with fritters.
I served this as a main dish with a mixed greens, pear and walnut salad, but it would make a great first course, too. I used an immersion blender but I think I might try a food processor or blender to make the soup a bit smoother. The taste was wonderful and it was very easy to put together on a weeknight.
1 head cauliflower
4 tablespoons extra-virgin olive oil, divided
smoked sea salt
1 small onion, sliced thin
1 quart chicken or vegetable stock
1/2 cup finely grated Parmesan
Freshly ground black pepper
Pre-heat the oven to 400.
Remove the leaves and thick core from the cauliflower and chop into chunks.
Line a baking sheet with tinfoil, spread cauliflower onto it in a single layer. Drizzle with 2 tablespoons of olive oil and sprinkle with sea salt. Roast for about 15 minutes until tender and just starting to brown.
While the cauliflower is roasting, heat the olive oil in a large saucepanover medium heat and add the onion. Cook until golden brown and caramelized, about 10-15 minutes.
Add the roasted cauliflower and stock to the onions and bring to a boil. Reduce the heat to a simmer and cook until the cauliflower is very soft and falling apart, about 5 minutes.
Remove from heat and, using a hand held immersion blender, puree the soup until smooth, or puree in small batches in a food processor or blender and return it to the pot.
Add the Parmesan and stir until smooth.
Ladle into bowls and sprinkle with pepper.
I just got a spiralizer for my birthday and I tried it out for the first time. Very easy to use. This was a great meal and we will be making this again. I kind of winged it on the ingredients but it makes a great vegetarian meal with little guilt and a lot of flavor. Might be good for after Thanksgiving…
- 1 Head of cauliflower, cut into chunks
- 2 tablespoon olive oil (for drizzling on cauliflower)
- ½ cup skim milk
- 1/4 cup Parmesan cheese (or more)
- ½ teaspoon sea salt, or to taste
- ½ teaspoon pepper, to taste
- 1 tsp dried parsley
- 1 tsp dried basil
- ½ tsp Sriracha (optional, adds a little kick)
- 3 zucchini, spiralized
- 1 package raw spinach, with stems removed
- Fresh herbs to garnish
- Pre heat oven to 400 degrees. Place cauliflower chunks on a cookie sheet, drizzle with olive oil and sprinkle with sea salt and pepper.
- Place in oven and roast until tender and golden, about 20 minutes, cool slightly.
- In a food processor, add the cooked cauliflower, milk, salt, pepper, dried herbs and Sriracha. Blend until a smooth sauce forms, approx 30 seconds to a minute to ensure texture is smooth and creamy with no lumps! Place in a microwave safe bowl.
- Meanwhile, place zucchini in a medium-sized frying pan greased with coconut cooking spray and cook, while stirring, for 3-4 minutes or until zucchini takes on a cooked pasta texture. Careful not to overcook! About mid way through cooking the zucchini, add in the spinach and cook lightly until it is wilted.
- Warm the “Alfredo” sauce in the microwave for about a minute
- Place spinach/zucchini pasta in serving bowls and top with sauce.
- Garnish with fresh herbs and Parmesan cheese.
My husband’s wonderful niece Allison and her husband love to cook and she gave me the idea for this meal. I love anything that involves cheese… This was truly wonderful. I served it with a side of Kale salad. I made this using my panini press but you could use a skillet over medium heat. Once hot, coat lightly with olive oil and reduce heat to medium-low. Cook quesadillas until browned underneath, about 3 to 4 minutes. Carefully a flip with a large, thin spatula — and repeat on the second side. Roasted red peppers would be a good addition or poblano peppers. This serves 3.
- 1 head cauliflower, cored and cut into rough 1-inch chunks
- sea salt and pepper to taste
- 1 tsp smoked paprika
- Salt and freshly ground black pepper to taste
- 3 tablespoons olive oil, enough to drizzle over the cauliflower
- 2 tablespoons olive oil, for onions
- 1 Cups fresh or frozen corn (Trader Joe’s makes a great frozen roasted corn)
- 1-2 yellow onions, thinly sliced ( I used 2 to have some leftover)
- 1-2 cups (about 8 ounces) coarsely grated monterey jack cheese
- 6 large flour tortillas
- 1 avocado, mashed
- 1 dash of lemon juice
- 1 dash of Hot sauce (optional)
- 1/2 cup plain low fat greek yogurt
Pre heat oven to 350. Place cauliflower chunks on a tin foil lined baking sheet (for easy clean up). Drizzle with olive oil and sprinkle with paprika. Roast for about 20-30 minutes until tender and golden. When done, spoon into a bowl.
While the cauliflower is roasting, heat olive oil in a large pan and caramelize onions over medium heat, stirring often, about 20 minutes.
In a small saucepan cook frozen or fresh corn over medium heat, about 8 minutes, until slightly charred. Mix into cauliflower.
Add in the onions when they are golden and caramelized.
Mash avocado, add dash of lemon juice and hot sauce. Stir in greek yogurt until smooth.
Lay out tortillas and spread 1/3 cup cauliflower filling and 1/3 cup shredded cheese to each. Place second 3 tortillas on top as lids. Spray panini press with a bit of cooking spray and place an assembled tortilla in the press and cook until golden brown on top. Repeat with remaining tortillas. I like them hot so make them one at a time. These can also be done in a frying pan – see notes above.
Cut into quarters and serve with a dollop of the creamy avocado sauce on top.