Cauliflower & Potato Stew
Cauliflower
Roasted Cauliflower and Green Pea Soup
So one day, the day I was prepping for my dinner party and Ultimate Charcuterie, I was at none other than my favorite grocery store, wegmans. I was stocking up on all the cheeses, meats and goodies I wanted to feature on my board. And at the very last second I picked up what I thought was chunks of parmesan cheese. It wasn’t until I started putting the Charcuterie board together that I realized I had actually picked up parmesan rinds. Parmesan rinds are hard and practically inedible. Devastated, I just threw them into the fridge thinking I’d figure out what to do with them later. (more…)
Roasted Cauliflower and Lentil Salad
It’s the first day of spring! Finally. It certainly feels like spring today with the sun shining and temperatures inching up to 60 F. With warmer weather we’re reminded that we’ll be peeling off our layers and trying to fit into our short shorts in a couple months. I, for one, realize how pale this extra long winter has made me and how badly I need to get back to the gym to work off the nice layer of fat I’ve accumulated to keep me warm (or so I rationalize). (more…)
Loaded Light Baked Potato Soup
Ah, the holidays. Cookies, cakes, 5-course dinners, drinks, parties. It’s the perfect time to throw your diet out the window and eat everything in sight, right? Wrong. It seems to be the endless Holiday cycle – starting with Thanksgiving where we go with the all-you-can eat mentality up through New Year’s Day. Then, it’s back to everyone’s favorite resolution, “this year I’m going to lose weight,” when you start eating lettuce again and fighting for a treadmill and space in your Zumba and Kick-Boxing classes. (more…)
Cauliflower Mash
I love mashed potatoes. They’re so creamy and delicious, I always regret it after I’ve devoured more than one serving of mashed potatoes. Aside from the calories that are associated with mashed potatoes, it always seemed like so much work to actually make them from scratch. I’ve definitely cheated with the frozen bag that you add milk and butter to. Amazing.
This post isn’t about mashed potatoes, but rather mashed cauliflower. Cauliflower Mash is definitely an acquired taste but I love cauliflower so it’s perfect for me.
Since my mom’s on a health kick, I decided to treat her to a new recipe. This recipe is super simple and makes for chunky-style mash minus all the calories. The chicken gravy was a whole-nother-story. Apparently adding corn starch to boiling chicken stock creates clumps. Don’t try it at home.
Cauliflower Mash Recipe
Ingredients
1 head Cauliflower 1 can White beansDirections
Wash and cut the Cauliflower into 1-inch pieces. Steam the cauliflower in a steamer. When the cauliflower is soft, mash with a potato masher and add the white beans. Mash to desired consistency.Servings: 6
Nutrition Information: Cals 77. Carbs 16g. Fat 0g. Protein 6g. Sodium 186mg. Sugar 2g.
Roasted Garlic Cauliflower with Lemon Tahini Dip
Looking for a no-fuss healthy side dish? Look no further this Roasted Garlic Cauliflower with Lemon Tahini Dip is so easy, delicious and healthy. You can also add toasted pine nuts, toasted almonds or Parsley for added flavor. Serve with Tahini sauce or plain non-fat yogurt.
I remember standing in the kitchen while my mom fried cauliflower for Maqloobeh, a rice and chicken dish. I remember it smelled so good – I couldn’t wait until the dish was one. My sister and I used to steal pieces of fried cauliflower without our mother catching us. We failed miserably, but they were too delicious to resist.
Today, I was craving fried cauliflower. But I backed away from temptation and decided to have a healthier version of those fried little goodies.
Roasted Garlic Cauliflower
Ingredients
- 1 head of Cauliflower
- 4-5 cloves Garlic, crushed
- 1-2 tablespoons Olive oil
- Salt to taste
- 1/4 cup plain non-fat yogurt
- 4 tablespoons Tahini Paste
- Juice of one lemon
- salt, to taste
For the Lemon Tahini Yogurt dip
Instructions
- Preheat oven to 425 F
- Cut Cauliflower into 1/2 – 1 inch pieces.
- In a large ziplock bag, toss the cauliflower with the garlic and olive oil. empty ziplock into a baking dish.
- Bake for 20 minutes on 425 degrees.
- Squeeze lemon over top if desired
- Mix yogurt with tahini and lemon juice
- mix until smooth and combined
For the Lemon Tahini Yogurt dip
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