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cauliflower

Roasted Buffalo Cauliflower + Yogurt Dip

This weekend we had an amazing Super Bowl party with our neighbors on the block. We did appetizers + drinks before the game and then ordered the largest pizza EVER. When everyone was decided what we were going to eat and make, I decided it would be fun to bring back an old favorite -> who remembers my Meat Free Buffalo Wings + Dip?

For the Cauliflower Bites -> Cut into bite-able sized pieces. Season with salt and drizzle EVOO – Bake at 450* for about 25 minutes until they are crispy. When the cauliflower is crispy transfer them to a bowl & top with about 1/2 cup of hot sauce {I used Franks}. Dial it up or down for more or less heat!

For the Yogurt Dip -> In a bowl I combined 1 cup of Double Cream yogurt, juice of 1 lemon, a sprinkling of chives, 2 garlic clove finely grated and some salt & pepper. I then topped with a small container of blue cheese to give it an extra kick!

Serve alongside some crispy veggies, fabulous friends, good drinks and you are good to go! Definitely calms the buffalo wing craving – I love these things, they turn out really nice every time and it’s defiantly guilt free snacking!

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Do you have a healthy + guilt-free favorite snack?

Would love to hear it!

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Lemon Arugula Cauliflower Cream Pasta

“This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and Barilla®, but all my opinions are my own. #pmedia #OnePotPasta http://my-disclosur.es/OBsstV

Lemon Arugula Cauliflower Cream Pasta

I love to cook but sometimes my little man doesn’t always give me the adequate time I need to prepare a meal to my liking. My new thing is cooking {or at the very least, doing 99% of the prep work} during nap time. Meal planning on the weekends and having a sort of meal schedule during the week, while doing most of the cook work during naps has been my own little mom hack. It’s been the most amazing thing because I can actually put the time and effort into trying new recipes without trying to make something with a little rugrat pulling on my legs near the hot stove!

Cooking relaxes me and I love how accomplished I feel when I am able to put a yummy home cooked meal in front of my boys – it’s fun for all of us when we get to try something new. I was excited when I was given this chance to try out the new Barilla® Pronto™ pasta products as they are efficient and also delicious. When using Pronto, everything is prepared in one pot or pan – no need to wait for water to boil, and no draining required! Minimal preparation and cleanup leaves you with time to sit down and relax…something we all could get used to!

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Lemon Arugula Cauliflower Cream Pasta How To:

  1. Cook 1 lb. Barilla® Pronto™ spaghetti according to the package. When it’s all done, toss it in a large bowl with 4 cups arugula {you can also use spinach}, toss, and set aside.
  2. While the pasta cooks, bring a medium pot of water to a boil. Throw in a pinch of salt and 1/2 head cauliflower, cut into pieces and simmer until tender, about 5 to 7 minutes. Drain the cauliflower and toss into a blender.
  3. Add the 1/2 cup milk, 2 cloves garlic, 1 tbsp. lemon juice, 1 tbsp. olive oil, and 1/8 teaspoon salt to the blender and blend until the sauce is creamy. Taste and adjust as you see fit.
  4. Pour the cauliflower purée into the pot you boiled the cauliflower in and set over low heat. Add the pasta and spinach and toss until everything is mixed and warm. Top salt and pepper to taste. Serve hot.

Recipe inspired by Rachael Ray

one pot

This dish was quick, easy and so tasty. I love a good creamy pasta and this one is amazing because it doesn’t have any of the bad cream from milk or cheese {ok, a liiiiiitle milk, but not much!} Adding in the fresh arugula and lemon gives the pasta an awesome punch too! I will definitely be making this meal again and putting my own little spin on it {based on what we have in the fridge!} each time too!

lemon wedge

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What’s an unexpected pasta dish you’ve made in the past?

Please share!

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cauliflower cream pasta

I shopped at “ShopRite” to pick up my Barilla Pronto spaghetti and if you want to check it our for yourself be sure to check out this In Store Offer (No Coupon Needed): Buy any FOUR (4) Barilla® Pronto™ pasta products for $5.00 or $1.25 each available until 5/16/15 while supplies last.

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Jackson, Brooks + Cauliflower Fried Rice

and her little dog

Living in the city with a dog, a little one {and another little one on the way} is all sorts of awesome. If you’ve been reading the blog for a while you know that my little dog, Jackson is a big brother to Brooks – and Brooks is obsessed with Jackson.  The dog is still figuring out the tiny human who just started walking around – but since we have another little one coming soon so I know Jackson and Brooks will bond big time come September.

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In the last Jackson + Brooks update, my little guy was only 5 or 6 months old. Still figuring out how to get around on his own. Now Brooks has not only mastered walking but the thing he says all day, every day is Jacks {what he calls Jackson} He thinks Jackson is just the best thing ever – he loves to follow the dog around throughout the day and mealtime {and snack time} is pretty much both of their favorite times together to bond and share some eats!

Jax

We recently switched Jackson’s eats to try out out the new Rachael Ray Nutrish Zero Grain™ Salmon & Sweet Potato Recipe dog food + as a part of this partnership opportunity we were challenged to come up with a human recipe that corresponds with your pet’s dinner using the suggested recipes at ChefTails.comfried rice

I decided to try out Iowa Girl Eats Cauliflower Fried Rice and it was tasty, delicious, quick to make and it was a fun way to get Brooks to eat some extra veggies! 

How To:

  1. Combine 1 tsp. sesame oil with 2 eggs in a bowl then whisk to combine and set aside.
  2. Chop 1 small head of cauliflower into big chunks then send through a food processor {I blended mine up & that worked too!} – You need about 4 cups.
  3. Heat 1 tbsp. sesame oil in a wok or large nonstick skillet over high heat. Add cauliflower, 2 chopped green onions, and 1/2 cup frozen mixed vegetables then stir fry until cauliflower about 3-4 minutes. Add 2 cloves minced garlic, season with S&P, and then continue to stir fry until garlic is fragrant.
  4. Create an opening in the center of the wok then add the egg mixture and scramble. Toss mixture to combine then drizzle in 3 tbsp. soy sauce and mix again. Serve hot!

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A little more about Nutrish: For Rachael, food equals love — whether she’s cooking a meal for friends or working with pet nutrition experts to create delicious recipes for your furry companions. She also believes that everyone — even your dog or cat — should be able to enjoy meals made with simple natural ingredients like real meat and wholesome veggies.nice

Don’t forget to follow Rachael Ray Nutrish on all social channels: Twitter / FacebookInstagram

And be sure to check out Rachael Ray’s Cook, Share & Wine Sweepstakes:

  • Cook one of the delicious recipes provided (or one of your own) and share a Nutrish product with your pet.
  • Share a pic of you and your pet enjoying mealtime using #ChefTails on Instagram or Twitter for a chance to win.
  • Win an all-expense paid trip to NYC where you can enjoy a day in the studio audience of the Rachael Ray Show.

nice buds

Creamy Cauliflower Mac & Cheese Casserole

cauliflower mac and {almost no} cheese

This is a re-make of an old favorite.

I have made this dish before on the blog, but it was a vegetarian version.

Today, I added meat – and it was good. Really good. 
Creamy Cauliflower Mac & Cheese Casserole

This dish was hard to photograph, but trust me – It’s very tasty.

Every since becoming pregnant, I have been on a major protein kick – and not just any protein, the ground beef kind. Pre-pregnancy I would get my protein in lots of other ways but now, baby wants beef so I have to roll with that. My doctor also told me at one appointment that my protein levels were a little low, which is another reason why I have been adding more and more to my diet.

The baby bump gets what the baby bump wants!

Luckily, this dish is pretty healthy – and there is only 1/2 cup of cheese in the mac & cheese portion of the meal {not counting the sprinkle of parmesan on the top of the dish!} – and it’s a pretty big dish! The cooked cauliflower blended together with the spices comes out so cheesy its crazy & oh so tasty! Totally hits the mac & cheese spot and the little kick of beef & onions just adds to the flavor explosion.

Seriously, add this meal to your to-try list! It makes a ton, the leftovers taste amazing and you will love every bite!

Inside the Casserole

Ingredients:

  • 2 1/2 cups vegetable stock
  • 1 cauliflower, cut into large pieces
  • 8 oz. whole-wheat elbow macaroni
  • 1/2 cup sharp cheddar
  • 2 tbsp olive oil
  • a pinch of ginger
  • a pinch of cinnamon
  • 1 tbsp dijon mustard
  • 1 pound lean ground beef
  • 1 small red onion, sliced and diced
  • 1 garlic clove, diced
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup whole grain bread crumbs

How To:

Heat oven to 400*.

Cook cauliflower in boiling water for 25 minutes. Put cauliflower and stock into food processor. Add sharp cheddar, oil, cinnamon, ginger, mustard, salt and pepper. Working in batches. Set sauce aside

While cauliflower is cooking – Boil a pot of salted water (for macaroni). Cook pasta in boiling water for 5-7 minutes. Drain and rinse to cool – put pasta in greased baking dish.

Brown Beef in separate pan – add in onion & garlic in a splash of olive oil until soft & set aside

Mix beef mixture, pasta & sauce together –  toss and spread evenly in  large baking dish. Top with Parmesan cheese and bread crumbs. Bake 20 minutes and Enjoy!

Creamy Cauliflower Casserole

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What’s Your Favorite Way to re-create the classic Mac & Cheese? Please Share!

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Cauliflower Breakfast Pizza – #BreakfastAfterDark

Cauliflower Breakfast Pizza on And Her Little Dog Too

I love breakfast after dark. Also known as breakfast for dinner, but I think breakfast after dark is more fun, wouldn’t you agree? Breakfast is fun to make for any meal, it’s so delicious and easy to create, but I think you can make breakfast for dinner a special and fun occasion. It’s nice when we make breakfast after dark in our home because Charles and I never get to enjoy it together Monday through Friday – so it’s a nice little treat!

For this breakfast for dinner experience, I decided to recreate the California Cauliflower Breakfast Pizza found on the I Can’t Believe It’s Not Butter! website. I have never made a breakfast pizza before, but I love pizza, so it was an easy choice for me.  But everything in the ICBINB recipe index looks incredible, and it’s all made better with I Can’t Believe It’s Not Butter! since it has 70% less saturated fat than butter, no hydrogenated oils, and is made from a blend of vegetable oils – also it’s gluten free!

If you need some additional breakfast for dinner creation inspiration, Lisa Vanderpump from the Real Housewives of Beverly Hills {also from one of my favorite reality show guilty pleasures – Pump Rules – love that show!}, is the new Breakfast After Dark spokesperson. She has some hilarious web series on the ICBINB website – I seriously love her, she entertains me to no end!

ICBINB and Jackson

Recipe serves: 6

PREP TIME 20 MIN
COOK TIME 40 MIN

Ingredients

  • 3 Tbsp. I Can’t Believe It’s Not Butter!® Spread, divided
  • 12 oz. cauliflower florets
  • 4 eggs, divided
  • 1 cup low fat mozzarella cheese, divided
  • 2 tsp. dried Italian seasoning
  • 2 cups sliced assorted vegetables, such as peppers and onions
  • 4 slices turkey bacon, chopped
  • 1 Tbsp. thinly sliced fresh basil leaves (optional)

cauliflower mixing breakfast pizza prep

Directions

  1. Preheat oven 450°
  2. Spread 1 tablespoon I Can’t Believe It’s Not Butter!® Spread on large baking sheet.*
  3. In a food processor, process cauliflower until consistency of rice. Remove from food processor, strain and squeeze excess water.
  4. Combine strained cauliflower with 1 egg, 3/4 cup mozzarella cheese and Italian seasoning. Pat into a 12-inch circle on baking sheet. Bake on the middle rack, 35-40 minutes until golden brown.
  5. Meanwhile, melt 1 tablespoon Spread in a non-stick pan over medium high heat. Add vegetables and turkey bacon. Cook until vegetables are tender and bacon is crisp; remove and set aside.
  6. Melt remaining 1 tablespoon Spread in skillet and scramble the 3 remaining eggs.
  7. Top cooked “crust” with cooked vegetables, bacon, scrambled eggs and remaining 1/4 cup cheese. Broil until golden brown. Sprinkle with basil just before serving.

Four Steps

 Needless to say, as you can see from the photos, the pizza turned out amazing. I was a little unsure about the crust at first, since I love my classic whole wheat & honey pizza dough so much, but I am so glad I tried out the cauliflower crust. It was so tasty! As you can see, I used a pie dish, because the crust was a little moist at first, but it turned out fine.

breakfast pizza with cauliflower

This is a great recipe because it features lots of veggies but you can make this meal you own – add any meal or vegetable combination, different kinds of cheeses, spices or even some hot sauce to give it a kick! I also love how broiling the pizza at the end of the recipe gave the melted cheese that real pizza look. Yum!

california cauliflower breakfast pizza

 

This would also be a great treat to bring to any brunch you have planned! What’s not to love? Cheese, Veggies, Meat & Pizza?! I’m in!

breakfast pizza

 

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What’s YOUR favorite way to enjoy Breakfast After Dark?

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I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

Potato, Cauliflower & Cheddar Bake

Tonight I wanted to share with you something I made over the holidays & really enjoyed.

A Potato, Cauliflower & Cheddar Bake!

I am a big believer that cauliflowers can make a big improvement to any meal. I don’t think it gets as much credit as it should in the cooking world, but I am here to give it some support!

Some of my best meals have been made (and made better!) with cauliflower -> Check out some of my favorites:

Creamy Cauliflower Macaroni (immediately if not sooner! YUM!)

Broccoli, Cauliflower Cheddar Soup (another AMAZING yum!)

Butternut Rissotto 

Roasted Vegetables Enchiladas 

Cheesy Squash Casserole

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Anywho, back to THIS cauliflower creation.

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I started out with an entire head of cauliflower, sliced & diced & set aside.

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Next up I sliced about 4-5 small potatoes.

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Add the sliced potatoes to a large pot of boiling water.

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Bring the sliced potatoes back to a boil & add in the cauliflower.

Cook about 10 minutes until the potatoes are cooked through.

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Drain the potatoes & cauliflower – Now its time to prep the dish for the oven!

Place half the potatoes & cauliflower in a buttered baking dish. Sprinkle with thyme, pepper & cheddar cheese. Repeat with the rest of the potatoes & cauliflower & spices.

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Put in the oven at 450* for about 15-20 minutes until the cheese is golden.

 

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I seriously can’t get enough of the golden brown cheese on top! Love that! 

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The great thing about this dish, like so many others, is the possibilities are endless to make it your own. You can add any additional veggies or spices to give it a totally different taste.

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I made this as a side dish for Thanksgiving Round 2 and it was a hit.

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What’s the best thing you’ve ever made with cauliflower?

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Spicy Roasted Cauliflower

With my new challenge at hand, I am trying to find new ways to enjoy my favorite fruits and vegetables.

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The other day I was inspired by Jenna’s cauliflower creation and decided to recreate it to enjoy myself.

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I combined equal parts cumin, chili powder, red pepper flakes and garlic salt in a small bowl.

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Sliced and dice a large cauliflower, toss with olive oil and sprinkle with spices.

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Put into the oven at 400* for 30 minutes, toss occasionally.

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Serve & Enjoy!

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Charles LOVED this side dish – he said if I made it every single night, that would be fine with him!

What is your favorite way to enjoy cauliflower?

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