Yep, I'm a Cauliflower Geek.

Yes, I admit it.  I am a cauliflower geek.  I love using it to make new recipes.  It is a great lower-carb base for many entrees.  I'm trying a new Cauliflower Soup this week!

But, if you're looking for a healthier version of a loaded baked potato, give this recipe a try!  This recipe is 21 Day Fix-compliant and also 21 Day Sugar Detox-ready!

Loaded Cauliflower Bake
4 servings

Ingredients:
1 large head of cauliflower, broken down into florets
1-1/2 tbsp. organic butter
1/2 cup unsweetened coconut milk (or canned coconut milk)
Small red onion, peeled and diced
1/4 cup parmesan cheese, divided
Salt and pepper, to taste
1 tsp. garlic powder
1 tsp. onion powder
6 slices of bacon, cooked crisp and chopped
1/2 tbsp. dried parsley

Preheat oven to 375 degrees.

Steam chopped cauliflower in the microwave, along with butter and 1/4 cup of water for approximately 8-10 minutes, or until fork-tender.  Let cool for 10 minutes.

Combine steamed cauliflower, coconut milk, onion, half of the parmesan cheese, and all spices except for parsley in a Ninja or similar-style blender.  Puree until smooth.

Pour cauliflower puree into 9" x 9" glass baking dish that has been coated with organic cooking spray.

Top with remainder of parmesan cheese, chopped bacon, and dried parsley. 

Bake for 25-30 minutes until heated through and slightly browned on top. 

(21 Day Fix: 1 green, 1 tsp., 1 blue, 1/2 a red.)

Enjoy!  Would love to hear if you try this.

ALL THE BEST,

Mashed Cauliflower - Don't Knock It .....

Mashed Cauliflower - Don't Knock It ..... Until You Try It!

There are a ton of mashed cauliflower recipes out there ..... and believe me, I have tried most of them!

THIS one is my favorite.  What I really like about THIS recipe is that the cauliflower is steamed in, and then puréed with, CHICKEN BROTH. This adds a ton of flavor and eliminates the need to add cream or really any sort of dairy (substitute coconut oil for the butter) to smooth it out.

 

 

Mashed Cauliflower with Chicken Broth

 

(Inspired by a recipe from: Once Upon a Chef)

1 head cauliflower, cut into 1/2-inch pieces

1 cup organic chicken broth

1 teaspoon salt, plus more to taste

3 tablespoons unsalted butter, cut into chunks (I have also used coconut oil)

1 teaspoon chopped fresh thyme

1 tablespoon dried parsley

Freshly ground black pepper, to taste

In a large pot, bring the chicken broth and salt to a boil. Add the cauliflower; bring back to a boil. Cover, reduce the heat to low and steam for 20 minutes, or until cauliflower is very tender. Use a slotted spoon to transfer the cauliflower to a food processor. Add 3 tablespoons of chicken broth from the pot, along with the butter (and/or coconut oil). Process until smooth. Taste and adjust seasoning with salt and freshly ground pepper. Add thyme and parsley, and process until just combined.

Now you have a "base" for a healthy shrimp scampi, a substitute for mashed potatoes, or simply a way to get a extra vegetable into your day.

I make this once per week and enjoy it all week-long as a side.

Enjoy!

ALL THE BEST,