I’ve turned over a new leaf and cauliflower is behind it. Cauliflower used to be one of my least favorite vegetables, until I got a little adventurous with cooking it. Now it’s my favorite substitution to make some meals or snacks lower in calories.
As I shared yesterday, I’ve made Cauliflower Potato Soup a few times. I thought I’d share some other yummy cauliflower recipes with you.
Cauliflower Pizza Bites
I made these many months ago, and I’m getting ready to make them again. They’re a great snack to have around.
Cauliflower Fried Rice
Cauliflower Fried Rice is a nice, low-carb substitute for rice. I’m not a huge fan of this on its own, but when eaten with a stir-fry, it’s tasty. For some reason it always tastes even better to me the next day when I reheat it as a snack.
I stick the cauliflower in a food processor and then stir-fry it in a pan with a little olive oil. I mix in chopped bell peppers and diced green onions and season with salt and pepper. Sometimes I use garlic salt. Other times, I throw some minced garlic in. I’ve also slipped a dash of Sriracha sauce in before to liven it up a bit.
This is simple to make and tasty. My mother-in-law made roasted cauliflower with dinner a while back. It’s as simple as tossing fresh cauliflower florets in olive oil and sprinkling with salt and pepper. They’re so yummy. I’ve made extra several times so that I can have them as a snack the next day. They’re really good dipped in marinara sauce.
Cauliflower Tater Tots
I’ve only tried these once so far, and it was a bit of a bust, mostly because I didn’t have the necessary tools to make them tot shaped. I think they would turn out better, if I had mixed a bit of chopped cauliflower in with the pureed stuff.
I used light butter and fat-free half and half instead of heavy cream.
They looked weird, but they did taste good.
Follow the same recipe as the tots, but heat the mash up and eat as is. Yummy!
Spicy Buffalo Cauliflower
I saw this on Pinterest a few months ago and tried it out. Yum!
I used Frank’s Buffalo Sauce. I’ve made them a few other times as a snack, but I just put the sauce on them.
Cauliflower and Potato Casserole
I seem to have lost my picture of this…grr! It’s an experimental concoction that I’ve made a few times. I’m still working on improving it, but I thought I’d share it anyway.
2 small russet potatoes
1 small head of cauliflower, or half a large head
1/3 cup chicken broth
1/3 cup milk (I use 1%, but 2% would probably work better)
1 ¼ cups plain Nonfat Greek yogurt
2 cloves minced garlic (or garlic powder)
1 tsp onion powder (or minced onion)
1 tsp Seasoning salt (I actually use Tony Chacheres Creole Seasoning)
1/3 tsp Italian Seasoning
Salt and pepper to taste
¾ cup shredded cheese (you can use a low-fat cheese, but it won’t work as well to bind things together)
Preheat Oven to 350.
Wash, peel and dice potatoes. I usually dice mine up pretty small. Sometimes, I soak them for a while. Wash and cut cauliflower and stick it in the food processor until chopped semi-finely.
Combine all the ingredients in a mixing bowl. Grease a baking pan. Don’t use a metal baking pan because it will react with the yogurt, resulting in an icky taste. Pour the mixture into the pan and bake uncovered for about 1 hour. You may have to cook it longer, so just check to make sure it is done before pulling it out of the oven.
Enjoy all the Cauliflower goodness!
*This is unrelated to cooking, but I’m giving away a few sewing patterns and dresses. If you’re interested, please see this post for the details.*