3 Ways to Prepare This Weight Loss “IT” Food
cauliflower-805414_1280

Cauliflower has quickly gone from trite to trendy. And good on us, because that means that this high fiber, nutrition packed, naturally low calorie and low carb veggie can now be found in a variety of delicious, waist-friendly, creative recipes, from garlicky mashed cau-tatoes, to gluten-free cauliflower pizza crust, to low-carb cauliflower rice.

 

3 Ways to Enjoy Waist-Friendly Cauliflower

 

Gluten-Free Cauliflower Pizza Crust

1 medium sized head of cauliflower (should yield 2 to 3 cups once processed)
1/4 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp garlic powder
Chili pepper flakes, to taste
1/4 cup shredded parmesan cheese
1/4 cup mozzarella cheese
1 egg
Desired amount of sauce, additional cheeses, and other toppings

Preheat oven to 450 degrees, and place a baking sheet inside to preheat as well.

Cover a large cutting board with parchment paper, and spray it with non-stick cooking spray.

Remove the florets from the cauliflower head and pulse them in a food processor until they become the consistency of powdery snow. Place 3 cups of cauliflower snow into a microwave safe bowl, cover, and microwave for 4 minutes.

Place the cooked cauliflower on a dish towel, and give it a few minutes to cool off. Once cool, wrap it in the dish towel and wring out as much liquid as you can. Squeeze out as much liquid as you can (this step is very important).

Then place the cauliflower in a large mixing bowl and combine it with the parmesan, mozzarella, salt, basil, oregano, garlic powder and chili flakes. Crack in the egg and combine well with clean hands.

Place the dough on the oiled parchment paper and use your hands to form it into a tightly formed pizza crust.

Remove the heated baking sheet from the hot oven, and carefully slide the parchment paper from onto the baking sheet. Place it back in the oven and bake the cauliflower pizza crust for 8 to 11 minutes, until it starts to turn golden brown.

Remove from the oven, put on your sauce, toppings and cheese, and put it back in the oven for another 5 to 7 minutes, until the cheese has melted and turned golden. Remove it from the oven, allow it to cool slightly, and use a pizza cutter and spatula to serve it up in slices.

 

Garlic Herb Mashed Cau-tatoes mashed-potatoes-439976_1280

4 cups cauliflower florets

6 or more cloves garlic, minced

½ small yellow onion, chopped finely

2 Tbsp butter or olive oil

1 Tbsp dried rosemary

1 Tbsp dried thyme

Salt and black pepper, to taste

Place the cauliflower in a steamer basket, and steam for about 8 minutes, until the florets are fork tender. Place the cauliflower in a food processer and process until smooth and creamy. Transfer into a serving dish.

In a skillet, heat the oil or butter. Sauté the onion until translucent, about 5 minutes. Add in the garlic and sauté for another minutes. Then add in the rosemary and thyme, and sauté for another minute, until fragrant.

Pour the sautéed onion, garlic, seasonings and melted butter over top the mashed cauliflower. Add salt and pepper and combine everything well. Spoon out as a flavorful side dish alongside your favorite entrée.

 

Low-Carb Spanish Cauliflower Rice Bowl

1 large head cauliflower, grated

2 Tbsp Olive Oil

1 yellow onion, chopped

6 cloves garlic, minced

1 red bell pepper, seeded and finely chopped

1 14.5 ounce can diced tomatoes

2 Tbsp hot paprika

2 tsp chili flakes

2 Tbsp fresh flat leaf parsley, chopped

Salt and black pepper, to taste

Remove all of the green stems from the cauliflower and chop the head in half. Using a box grater or a food processor, grate the whole head of cauliflower (if using a food processor, pulse the cauliflower until your reach a rice-like consistency, careful not to over-process the cauliflower too finely).

In a large skillet, heat the oil to medium-high and sauté the onion until fragrant and softened, about 5 minutes.

Add the garlic and red bell peppers, and sauté another 2 to 3 minutes.

Add the grated cauliflower and cook, stirring frequently, until it begins to turn light brown and to cook down, about 5 to 8 minutes.

Add the diced tomatoes, salt, pepper, hot paprika and chili flakes, and stir well to combine. Cook until much of the liquid is absorbed, about 5 minutes.

Stir 3 more minutes, then shut off the heat.

Stir in the parsley, and then serve the cauliflower rice alongside your favorite entrée.

 

 

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