Keto Mashed Cauliflower

courtesy

I know some of you are rolling your eyes at this blasphemy, but do not knock it until you have tried it.  Kate said she liked it better than mashed potatoes.  All I know is that there is something amazing that happens when you eat this healthy and it still tastes a lot like the real thing.  We ate it with the Air Fryer Turkey Breast for the perfect pairing.

Keto Mashed Cauliflower

Tastes Lovely

• 2 tablespoons ghee
• (2) 12-ounce bags frozen cauliflower rice
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• 1 clove of garlic, grated or finely minced
• 1/2 cup bone broth (can sub chicken stock or chicken broth)
• 1/2 cup cashew milk (unflavored, unsweetened)

• INSTRUCTIONS

  1. Heat a large skillet over medium high heat. Add the ghee, frozen cauliflower rice, salt + pepper. Stir until the rice is thawed, about 5 minutes.
  2. Add in the grated garlic and stir for 30 seconds until fragrant.
  3. Pour in the bone broth and cashew cream. Stir and continue cooking over medium heat for 5-10 minutes until the liquid is absorbed.
  4. Transfer to a food processor and blend until smooth.
  5. Serve warm. Leftovers will keep refrigerated in an airtight container for 5 days.

Creamy Roasted Cauliflower Chowder

Kate had to plan and prepare a meal recently for her Faith in God requirements.  She chose this soup and it was delicious- even better the next day too!  We all loved it and it was easy enough for a kid to make. :)

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Creamy Roasted Cauliflower Chowder

From Two Peas and Their Pod

INGREDIENTS:

• 1 large head of cauliflower, roughly chopped
• 1 tablespoon olive oil
• 3 cloves garlic
• 1/4 cup unsalted butter
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/4 cup all-purpose flour (can use gluten-free flour)
• 2 (15 ounce) cans vegetable broth (low sodium is fine)
• 1 1/4 cups Almond Breeze Almondmilk Unsweetened Original
• 1/2 cup shredded cheddar cheese (we used white cheddar)
• Salt and black pepper, to taste

1. Preheat oven to 400 degrees F. Place chopped cauliflower and garlic cloves on a large baking sheet. Drizzle with olive oil and toss until well coated. Season with salt and black pepper, to taste. Place pan in the oven and roast for 20-25 minutes or until cauliflower is tender, stirring once. Remove from oven and set aside.
2. In a large pot, melt butter over medium high heat. Add the onion and cook for 2-3 minutes. Add carrots and celery and cook for 5 minutes, stirring occasionally.
3. Finely chop the roasted garlic cloves. Add the garlic, roasted cauliflower, bay leaf, and dried thyme to the pot. Sprinkle flour over vegetables and stir. Cook until flour disappears.
4. Pour in the vegetable broth and stir. Simmer for 10 minutes. Stir in the milk and shredded cheese. Stir until cheese is melted and chowder is creamy. Season with salt and black pepper, to taste.
5. Ladle chowder into bowls and serve warm.

Broccoli- Cauliflower Casserole

I made this for Thanksgiving dinner and thought it was super delicious.  Its a vegetable indulgence, if you will....and I mean that in that its not necessarily low-fat.  But, its a great vegetable dish for a nice dinner because you can make it ahead of time and it can sit on the counter for a good amount of time while you pull the dinner together and still taste fresh and not soggy.  I didn't use the breadcrumb and butter topping (save the calories and time!) and it was still fantastic, so its not a necessary step.

Source

Broccoli-Cauliflower Casserole

Adapted from The Pioneer Woman

• 1 head (large) Broccoli
• 1 head Cauliflower
• 6 Tablespoons Butter
• 1/2 whole Medium Onion, Diced
• 2 cloves Garlic, Minced
• 1/4 cup Flour
• 2-1/2 cups Low Sodium Chicken Broth
• 4 ounces, weight Cream Cheese, Room Temperature
• 1/4 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/4 teaspoon Seasoned Salt, More To Taste
• 1-1/2 cup Grated Monterey Jack Cheese, More To Taste
• 1 Tablespoon Butter (optional)
• 1/3 cup Seasoned Breadcrumbs (optional)a

Preparation Instructions

Break the broccoli and cauliflower into small florets, cutting off the thick stalks as you go. Steam them for 3 to 4 minutes until the broccoli is bright green, then remove them from the heat. Set aside.

In a large skillet, melt the 6 tablespoons of butter and saute the onion and garlic until the onion starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the top, whisk to combine, and cook for another 45 seconds. Pour in broth, whisking constantly, then cook until the sauce thickens. Reduce the heat to low and add the softened cream cheese, salt, pepper, seasoned salt, and paprika. Stir to combine until the sauce is nice and smooth. Taste and adjust seasonings, making sure it's nice and flavorful! Keep warm.

(Optional topping) In a small bowl, stir together the breadcrumbs and melted butter. Set aside.

Mix and layer the broccoli and cauliflower in a large casserole dish. Pour on the cream sauce, then sprinkle on the cheese. End with a sprinkling of breadcrumbs. Bake in a 375 degree oven for 25-30 minutes, until cheese is melted and bubbly and the breadcrumbs are golden brown. Serve warm.