Cauliflower Pizza Bites Recipe

Cauliflower Pizza Bites

Ingredients:

• 2 Cups Grated Cauliflower (washed, dried and grated using a food processor or cheese grater by hand until rice-like or thinner – Note – Approximately one head of cauliflower)
• 1/4 Cup Egg Whites
• 1 Cup 1% Cottage Cheese (drained)
• 1 Tsp Oregano
• 2 Tsp Parsley
• 1/4 Tsp Garlic Powder
• 1 Tbsp Coconut Oil (Optional)
• 1-2 Tbsp Frank’s Hot Sauce (Optional)

Directions:

1. Pre-heat your oven to 450 F.
2. Using a healthy cooking oil spray your mini muffin tin.
3. In a hot frying pan stir fry the “cauliflower rice” until the cauliflower is slightly translucent (about 6-8 minutes). Place in a bowl and let cool.
4. Place all other ingredients the food processor and blend until smooth.
5. In a bowl combine both the “cauliflower rice” and blended ingredients. Mix completely.
6. Evenly spoon mixture into your muffin tin molds. Press pizza dough down evenly and firmly (*The pressing down firmly is very important to make sure these stick together).
7. Place in your oven and bake for 25-30 minutes.
8. Remove the pizza bites from the oven and let set until cool (This is also very important – let these pizza bites set in their pan for 5 – 10 minutes before removing – If you take them out while they are too hot they will break).
9. Once cool remove from muffin tin (either by tipping them out OR by running a thin knife down along the side and popping them out).
10. Use organic, natural pizza or pasta sauce for dipping 
11. Enjoy!

Creamy Cauliflower Gratin Recipe

Creamy Cauliflower Gratin Recipe

Ingredients:

½ C diced Bacon (optional ) or sub vegetarian "Bacon Bits"
1-2 Tablespoon olive oil
1 Cup sliced red onion or shallots
6-10 garlic cloves, rough chopped
1 Large head cauliflower
½ C water

Sage Bechamel Ingredients
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
2 Tablespoons fresh chopped sage leaves plus more for garnish
1 teaspoons kosher salt
¼  teaspoon white pepper
½ teaspoon fresh grated nutmeg
¼ Cup grated melty cheese- like mozzarella or Gruyere- (plus 3 Tablespoons for the top -optional)
⅓ Cup grated hard flavorful cheese like Parmesan or pecorino
⅓ Cup bread crumbs ( optional)

Instructions:
Preheat oven to 375F.
Slice head of cauliflower into ½ inch think slices and chop into bite size pieces. Saute Bacon in a heavy bottom skillet on medium heat until just crisp. Set bacon aside, drain fat and wipe out pan. Saute onion over med- high heat in 1-2 T olive oil until tender, stirring often, about 5 minutes. Add garlic, turn heat to med and sauté until fragrant and golden. Add Chopped Cauliflower and ½ C water. Turn heat to med low, cover pan with foil or lid and let steam 12-14 minutes, until water has evaporated and cauliflower is tender.

While cauliflower is steaming, make Sage Bechamel. In a small pot, melt butter over medium heat. Stir until butter just begins to become golden and becomes nutty and fragrant. Add flour. Stir and cook flour for at least 1 minute. Whisk in ½ C milk making sure to whisk all the flour from the corners and sides of the pot. Add another ½ C milk, whisking well. When thickened, add final cup of milk, sage, spices, salt and whisk constantly until mixture thickens and just comes to a boil. Turn heat off. Add cheese and whisk until smooth.

Pour Sage Bechamel over the steamed cauliflower and stir it in, coating cauliflower well. Top with crispy bacon (or bacon bits) and few sage leaves and a little more cheese (optional) or bread crumbs ( optional). You could refrigerate overnight at this point if making ahead. Bake in the oven, uncovered until lightly browned and bubbly, about 25 minutes.

Chicken and Cauliflower “Fried Rice” Recipe

Chicken and Cauliflower “Fried Rice” Recipe

Ingredients

• 1 pound ground chicken

• 1 tablespoon Tamari sauce or coconut aminos

• 2 teaspoons dry sherry
1 clove garlic, minced
• 2 heads cauliflower, cut into bite-size pieces

• 1 cup peas
• 2 carrots, cut into small cubes

• 3 tablespoons coconut oil, divided

• 4 tablespoons fermented tamari sauce or coconut aminos

• 3 large eggs

• 4 green onions, chopped

Instructions

Place chicken, Tamari, sherry and garlic in a medium bowl. Stir and let sit at room temperature for 30 minutes.

Place half of the cauliflower in the bowl of a food processor. Pulse for 12-15 one-second pulses until cauliflower is about the size of rice. Place chopped cauliflower in a bowl. Repeat with second batch of cauliflower.

Place peas and carrots in a small saucepan and cover with water. Bring to a simmer and cook until tender, about 8-10 minutes. Drain.

Heat a large skillet over medium heat for 2 minutes. Add 1 tablespoon coconut oil and swirl to coat. Place chicken in skillet and cook, breaking up into small pieces with the back of a wooden spoon, until cooked through, about 5-7 minutes. Remove chicken from the pan. Add remaining 2 tablespoons coconut oil and swirl to coat. Add cauliflower and Tamari to the pan. Stir constantly for about 2 minutes until cauliflower is hot and coated with the Tamari. Make a well in the center of the pan, crack the eggs and pour them into the well. Stir eggs in the middle of the pan until scrambled, then stir into the cauliflower. Add the peas, carrots, green onion and chicken. Stir for about 2 minutes until all ingredients are incorporated and hot. Season to taste with a bit more Tamari or sea salt if needed. Serve immediately.

Cauliflower Tator Tots

Cauliflower Tator Tots

1 12 ounce bag frozen cauliflower
1/3 cup grated Parmesan Cheese
salt, pepper, onion powder (to taste)

Cook cauliflower, covered, in microwave for 6 minutes. Pour off water and let stand until cool.

Process well in a food processor, (or rice using other means). I’ve found the smoother texture holds together better than the more coarse texture. As you form cauliflower into its shape, squeeze, working any excess water from the vegetable. Roll into approx. 1.5″ balls and drop into Parmesan. Form into tots by flattening the tops. If the mixture is still too moist and falls apart, work a little of the Parmesan into the tot, and then roll the formed tots into the Parm once again to coat.

Place tots on a greased cookie sheet and freeze for 30 minutes prior to baking to help tots hold their shape. At this point it’s good to note that you can freeze them longer or make these ahead of time. Simply place in a freezer bag after the initial chilling period and store for up to a month.

Below, you can see the uniform shape of the tots. (The ones to the far left were stuffed with American cheese inside, and only incredibly amazing. My kids swiped those. The whole world should be covered in cheese stuffed cauli tots.)

To bake: Preheat oven to 400 degrees Fahrenheit. Bake for 10 minutes, rotating tots every five minutes or so for even browning.

Makes about 30 tots. One serving is 6 tots.

(Source)