Whole Roasted Cauliflower is my new favorite dinner: nutritious, delicious, gorgeous, and so low in calories and fat! This photo is from Tuesday night dinner with friends, but it is impressive enough for the centerpiece of a holiday feast. Yet, it is also quick and easy. Though it bakes quite a while at 65 minutes,
Middle Eastern Whole Roasted Cauliflower Simple enough for a weeknight, and special enough for a holiday meal, this Middle Eastern-inspired twist on whole roasted cauliflower is a nutritious showstopper. Though quite low in calories, the flavor is high octane and the Better Than Sour Cream Sauce contrasts beautifully with the roast’s rich golden color. Whole
If cornbread and a souffle had a love child, it would be spoonbread. My version is low calorie–even with rich plant-based butter–and includes no corn, but somehow has a slightly corny taste. Regardless, it is luscious. You can leave out garlic and onion powders and serve with maple syrup for breakfast or brunch. 1 pound frozen
Yield: 1 serving (easily multiplies) Every so often in a restaurant, I will gaze longingly at a big laden pile of nachos, but the truth is that, even when faced with a big platter of the vegan variety, I really don’t want to eat all that business. So I devoted this pretty and healthful take.
I think I have perfected the lightest, tastiest, and most lovely textured gnocchi with only 1/4 cup flour and 1 tablespoon cornstarch. All the rest is pureed cauli and spices. Gnocchi Dough: 8 ounces riced, cooked cauliflower, pureed in food processor, and chilled until cold (I steam in bag in microwave), about 3/4 cup 1/4
When you are craving a lighter, brighter, and less tomatoey version of the classic with a nod to global fusion. Cauliflower and Coconut Milk ChiliYield: 6 servings 1 tablespoon olive oil1 small onion, diced1 large garlic clove, diced1 Poblano pepper, seeded and diced5 ounces riced cauliflower1 teaspoon sea salt1-15 ounce can dark red kidney beans,
Yield: 4 servings Hot Chili Oil is my new obsession. I made this curry as light–and tasty–as possible so I can spoon more of the peanuts in hot chili oil on top. The dish is a sweet-spicy-salty celebration, both creamy and crunchy. 16 ounces bagged cauliflower hash (Kroger) or riced cauliflower1-20 ounce can pineapple tidbits
Yield:. 1 to 2 servings (depending on how hungry you are and whether you serve anything alongside) 1/4 cup vegan mayo (I used Walton Farms no-calorie) 1/4 cup all-purpose flour 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon smoked paprika 1/4 teaspoon ground turmeric 1/2 teaspoon sea salt Approximately 25 cauliflower florets Hot
Yield: serves four as a side dish, two as a main dish I love anything creamy, particularly if it also has a little bit of texture and layers of flavor. But I am quite a calorie counter and avid exerciser, so the wide availability of riced cauliflower and the fairly new availability in our area
Yield: 12 peppers ( 3 to 4 servings) I’m not sure what inspired this creation other than seeing these beautiful peppers in the grocery store and craving something creamy, and decadent, but without doing calorie damage. I had actually been craving a cheesecake that I make with a spicy peanut and ginger snap crust. However,
