Two Healthy Sides: Cauliflower Rice 2.0 + Cauliflower Mash

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Cauliflower Mash – Comin’ At Ya!

cauliflower mash

BUT – a little about life lately before I dive into that yummy situation up there…

Now that Harvey has left the building, we’re enjoying some pretty fantastic weather down here in Houston. It’s actually feeling like fall around here: cool breeze, temps in the high 70’s in the afternoon, and the ability to wear jeans outside without sweating. It’s a pretty fantastic feeling.

hibiscus

My hibiscus flower bed is actually doing pretty well despite the crazy weather the past couple of weeks. I know they missed the sun, so now they’re blooming like crazy. I’m still amazed at how resilient these little ladies are down here. Dallas just wasn’t the greatest for these beauties.

hibiscus

Henny Penny is soakin’ up some rays herself these days. And don’t worry, she’s still doing lots and lots of bubble time with the bubble machine. I swear she thinks we got it for her instead of for Corey.

penny the golden


I’ve been trying to think of ways to cut out carbs + calories in our dinners [I mean but really… why are carbs the tastiest + easiest sides to make… It’s kind of cruel… ]. This recipe redo of my old Cauliflower Rice comes in at 160 calories each for 2 servings.

Cauliflower Rice 2.0

I’ve done cauliflower rice a few different ways [like this one], but I really wanted to jazz it up a bit. They sell these “caulibits” at our local H-E-B, which makes life so much easier. You ever grated a cauliflower? Even in a food processor, that’s a messy, messy business.

cauliflower rice

All you do for this version of cauliflower rice is heat some EVOO (extra-virgin olive oil) over medium-high heat. Add the cauliflower and sauté for about 5 minutes or until the cauliflower starts to soak-up some of the oil and get a little crispy.

cauliflower rice

Lower the heat to medium-low, add 1/2 cup water, stir, and cover. Allow to sit (stirring occasionally) for about 10 minutes or until the cauliflower gets tender and soaks up the water.

cauliflower rice

Add a handful of cheese (I used cheddar) and season with S&P.

cauliflower rice

Bam. Side dish done. For a whole bag of cauliflower bits, we got 2 servings at 160 calories per serving. I know it’s weird, but Jon Boy actually WANTS to have this again. It’s not one of those gross cauliflower “subs” where you can really taste the cauliflower.

cauliflower rice

Is it real rice? No. Do I love real rice? Yes. But, can I give it up once a week for this goodness? You betchya.

The pictures don’t do this one enough justice. Jon and both sincerely are already craving this again!

cauliflower rice

Here’s the whole shabang minus pictures:

Cauliflower Rice 2.0

2 tbs. EVOO
1 bag cauliflower bits/rice
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup cheddar cheese, shredded

Bring 2 tbs. EVOO to a shimmer over medium-high heat in a large skillet. Add a bag of cauliflower bits or rice (or grate a whole head of cauliflower in a food processor). Sauté until slightly darker in color (about 5 minutes).

Lower the heat to medium-low, add 1/2 cup water, stir, and cover. Allow to sit (stirring occasionally) for about 10 minutes or until the cauliflower gets tender and soaks up the water.

Add a handful of cheese (I used cheddar) and season with S&P.


Roasted Garlic + Ricotta Cauliflower Mash

All I can say is YUM! It eats like creamy mashed potatoes, but it goes down like light + low calorie cauliflower!

cauliflower mash

This is a recipe I adapted from my spirit animal, Chrissy Tiegen. It’s from her cookbook, Cravings, which I HIGHLY recommend if you’re looking for a great present for someone else (or for you). This super yummy low-carb side comes in at about 110 calories per serving for 3 servings.

I took out a few of the more cumbersome steps like making your own roasted garlic oil. This is very do-able for a weeknight side dish if you’re up for it. It also keeps well in the fridge for a day or two if you want to make it then reheat it another night.

First, wrap an entire head of garlic in foil.

cauliflower mash

Roast it at 400 for 30 minutes. Unwrap and allow to cool so you can handle it.

cauliflower mash

Cut your cauliflower into florets like this:

cauliflower mash

Meanwhile, boil 1 head of cauliflower florets in heavily salted water for 10 minutes until fork-tender.

cauliflower mash

Drain well, let cool, then throw in a food processor with 1/4 cup ricotta, 1 tbs. melted unsalted butter, some Greek yogurt, and S&P to taste.

cauliflower mash

Then, squeeze each garlic clove until the good, roasted garlicky goodness pops out. Get as much as you can, but don’t sweat it if you can’t get it all out. Discard the skins.

cauliflower mash

cauliflower mash

Blend ‘er up until it looks like mashed potatoes. Taste and adjust seasonings as you need. And enjoy that extra glass of wine you can now afford thanks to fewer calories + carbs.

cauliflower mash

cauliflower mash

Cauliflower Mash

1 whole head garlic
1 head cauliflower, cut into florets
1/4 cup ricotta cheese (whole milk)
1 tbs. unsalted butter, melted
1/2 small (5.3-oz.) container plain Greek yogurt
Kosher salt, to taste
Freshly ground black pepper, to taste

Preheat the oven to 400.

Wrap an entire head of garlic in foil, place on a baking sheet, and bake at 400 for 30 minutes. Allow to cool so you can handle it.

Meanwhile, bring a large pot of heavily-salted water to a boil. Add in the cauliflower. Boil for 10 minutes or until fork tender. Drain and allow to cool slightly.

In a food processor, blend together the cauliflower, ricotta, melted butter, Greek yogurt, and S&P. Squeeze in each of the roasted garlic cloves, discarding the skins. Blend until desired consistency is reached.

This recipe makes 3 good-sized servings at only 110 calories each!

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