Sausage and Roasted Cauliflower Flat Bread Pizza

30 03 2016

This pizza was a vehicle to use up the leftover Creamy Apple-Shallot Vinaigrette I made for Easter, and it was every bit as tasty as I thought it would be! Roast the cauliflower and make the dressing over the weekend, so you can get a weeknight din on the table in a flash!

Sausage and Roasted Cauliflower Flat Bread Pizza

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • 2 pieces Mediterranean-style flat bread, I used wheat
  • 1 lb ground pork sausage
  • Olive oil
  • 1/4 cup ricotta
  • Salt and pepper to taste
  • About 1 cup fresh spinach
  • About a 1/2 cup or so of roasted cauliflower florets (toss florets with a little olive oil, salt, pepper, garlic powder and lemon zest and bake in a single layer at 375 degrees for about 20 minutes)
  • 1/2 cup goat cheese
  • Creamy Apple-Shallot Vinaigrette

Preheat oven to 400.

In a large skillet, saute the pork in a little olive oil until browned, breaking up into bite-size pieces with the back of a wooden spoon.

Mix ricotta with a heaping Tbsp or so of the grease from the cooked pork and salt and pepper to taste, then spread evenly among the flat bread. Next, add a layer of spinach, the cauliflower and the pork. Bake on a pizza stone for 12-15 minutes. Remove from the oven, top with goat cheese and continue baking another 5 minutes or so until the cheese is warmed.

Drizzle some Creamy Apple-Shallot Vinaigrette on top before serving.

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Harissa Lentils and Cauliflower

10 02 2015

This meatless lentil and cauliflower dinner is loaded with good nutrients and offers a unique middle eastern flavor. The homemade harissa is a little spicy, but not overpowering. By using chipotles in adobo rather than other chili peppers, you actually get a smokey flavor.

Harissa Lentils and Cauliflower

The following serves 2-3 (adapted from Naturally Ella):

  • 2 Tbsp olive oil
  • 2 shallots, chopped
  • 2 and 1/2 cups small cauliflower florets
  • 1 cup dry lentils
  • 1 cup diced tomatoes
  • 1 cup reduced-fat, low sodium chicken stock, plus more as needed

For the Harissa:

  • 2 Tbsp olive oil
  • Juice of 1 lime (reserve the zest and toss with cooked rice)
  • 1 red bell pepper, roasted/charred, peeled, seeded and roughly chopped
  • 2 chipotles in adobo sauce, along with a little of the sauce
  • 2 garlic cloves
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/3 cup cilantro

Add all the harissa ingredients to a high-powered blender in the order listed. Turn on high and pulse until well combined. Remove from blender and set aside.

Add olive oil to a large skillet over medium heat. Add the shallot and cook for a minute or so until beginning to soften. Add the cauliflower and cook 5 minutes. Stir in the lentils and toast for a few minutes. Next, add the tomatoes, harissa and 1 cup of broth. Stir well and bring to a boil. Reduce to low, cover and simmer for 25-30 minutes, until the lentils are tender. Check often to make sure the liquid hasn’t evaporated too much. If it looks like it needs more liquid, add a little more broth. Taste and season with salt.

Serve over brown rice and garnish with chopped cilantro or parsley.





Cauliflower and BBQ Pulled Pork Shepherd’s Pie

24 11 2014

The next time you make BBQ pulled pork, do yourself a favor and make extra and freeze it to use later in this deliciously healthy casserole! Seriously, this is divine…giving you all the comfort and none of the guilt! Topped with a creamy mashed cauliflower, you’ll think you’re indulging in an over-the-top potato Shepherd’s pie, when you’ll really be devouring a meal loaded with veggies.

Cauliflower and BBQ Pulled Pork Shepherd's Pie

The following serves 4-6 (compliments of This Girl’s Gotta Eat):

  • 1 small head cauliflower, cut into small florets
  • 1 Tbsp olive oil
  • Half a small-medium onion, diced
  • 4 small-medium carrots, peeled and diced
  • 1 heaping cup shredded cabbage
  • Kosher salt
  • Pinch red pepper flakes
  • BBQ sauce
  • 3-4 cups worth of leftover pulled pork that has been tossed in BBQ sauce (if you have some frozen, just defrost it first)
  • Low-sodium chicken stock
  • 1/4 cup sour cream
  • Splash of milk, I use almond milk, but use whatever you have
  • 1 heaping cup reduced-fat sharp cheddar cheese
  • Fresh parsley or cilantro, chopped

Preheat oven to 350. Spray a 9 x 13 casserole dish with non-stick spray and set aside.

Bring a large pot of water to boil. Add cauliflower florets and boil for 8-10 minutes, until softened, but not mushy. Drain cauliflower in a mesh strainer, shaking out excess water. Return drained cauliflower to the hot pot and allow to sit for a few minutes, so that any remaining water evaporates.

Meanwhile, heat oil in a large skillet over medium. Once hot, add onions and carrots and cook for a few minutes until beginning to soften. Next add cabbage and stir to combine. Season with salt and for an extra kick, a pinch of red pepper flakes and even some of your favorite hot sauce if desired. Stir in BBQ sauce, either homemade or store-bought, about 1/2 to 3/4 cup (use less sauce if you have a smaller amount of pork, or more sauce if you have a larger amount – you just want the mixture to be heavily coated so it stays moist while it bakes). Add leftover pulled pork and toss until everything is combined. Add a splash or so of chicken stock to thin the sauce slightly, and cook for just a few minutes until the cabbage begins to wilt. Remove from heat.

Add cooked cauliflower florets to a food processor, along with sour cream, milk and salt to taste. Process until smooth. Add 1/4 cup of the cheese and process again. Taste and season with additional salt if needed. If you don’t have a food processor, you can easily mash by hand – it might not be as smooth, but you’ll still get the job done! 🙂

Add the pulled pork mixture to the prepared casserole dish, spreading out in an even layer. Top with the mashed cauliflower, spreading in an even layer over the pulled pork mixture. Top cauliflower with remaining cheese, you can even add more if you’d like.

Bake casserole, uncovered, until bubbling hot, 45 minutes to an hour. The cheese will be melted and starting to brown and the cauliflower with set like mashed potatoes. Remove from the oven and allow to sit for 5 minutes or so before plating. Serve garnished with chopped parsley or cilantro.





Roasted Cauliflower, Celery Root and Apple Salad

17 11 2014

This was my first time working with celery root, and I must admit I wasn’t sure how to feel about the funky looking veggie. But it pairs wonderfully with roasted cauliflower, fresh apple and a tangy vinaigrette! Thanks Fresh Fork Market, for continuing to introduce me to produce I wouldn’t otherwise buy.

Roasted Cauliflower, Celery Root and Apple Salad

The following serves 4 (adapted from Gourmande in the Kitchen):

  • Small head of cauliflower, cut into florets
  • Kosher salt
  • Granulated garlic
  • 1 celery root, trimmed and cut into matchsticks (to trim, cut the entire rough outside off using a sharp knife, leaving just the white flesh of the inside)
  • 1 medium apple, cored and trimmed into matchsticks
  • 1/4 cup apple cider vinegar
  • Juice of half a lemon
  • 3 tsp Dijon mustard
  • 1/3 – 1/2 cup olive oil
  • Fresh parsley, chopped
  • Pecans, halved and toasted

I recommend roasting the cauliflower ahead of time, or at least make sure you have enough time to cool it to room temp if you roast it the night you want to use it.

Preheat oven to 400. Toss cauliflower florets with a little olive oil, salt and granulated garlic to taste. Roast in a single layer on a baking sheet for 20- 25 minutes, or until beginning to brown, turning half-way through.

Remove from the oven and allow to cool. Either store the roasted cauliflower in a sealed container in the fridge, or move onto making the salad.

In a medium bowl, whisk vinegar, lemon juice, Dijon, olive oil and salt to taste. I give a range for the olive oil, use less if you don’t like dressing as acidic or use more if you prefer the vinegar flavor to be at the forefront (which is how I prefer it!). Start with less olive oil, taste, then add more if you like.

Add the apple and celery root matchsticks to the vinaigrette, along with the cooled or previously roasted cauliflower and toss well. Add the parsley and pecans and mix. Season with pepper before serving if you like.

Enjoy this salad for lunch, or serve along with a protein of your choice for a healthy dinner.





Seared Scallops with Braised Cauliflower

9 09 2014

Top braised cauliflower with quick seared mini scallops for a fast and healthy weeknight meal. Loaded with flavor and super easy to make!

Seared Scallops with Braised Cauliflower

The following serves 3 (compliments of Lidia Bastianich and This Girl’s Gotta Eat):

  • 5 Tbsp extra-virgin olive oil
  • 6 large garlic cloves, minced
  • 1/2 large head cauliflower, cut into florets
  • Dry white wine
  • 1/4 cup chopped kalamata olives
  • 1/2 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 – 1/2 tsp red pepper flakes
  • 5 large Roma tomatoes, diced
  • 1-2 Tbsp capers, drained and rinsed
  • 12 oz frozen mini scallops, thawed and patted dry
  • Ground black pepper
  • Fresh parsley, chopped
  • Parmesan cheese, grated

Heat 3 Tbsp of the olive oil in a large dutch oven over medium-high heat. When the oil is hot, add 4 cloves of minced garlic, and let it sizzle for a minute or two, stirring. Toss the cauliflower and stir to coat with the oil. Deglaze with a splash of dry white wine.

Add the olives, oregano, salt and red pepper flakes and stir. Next add the tomatoes and their juices, along with the capers. Bring the cauliflower/sauce to a rapid simmer. Cover, and cook 10 minutes. Uncover, and simmer until the cauliflower is tender and the sauce has thickened, about 10 to 12 minutes.

Right before you’re ready to serve, heat the remaining 2 Tbsp olive oil in a medium-large skillet over medium-high heat. Add the remaining minced garlic and cook for 30 seconds. Add dry scallops and sear for 4-5 minutes, constantly tossing the scallops in the garlic oil. Remove from heat and season lightly with salt and pepper to taste and garnish with fresh parsley. Serve immediately.

Garnish cauliflower with a good handful of chopped parsley. To serve, dish out the cauliflower, top with a little parmesan cheese and finish with scallops and some of the garlic oil they were cooked in.





Grilled Veggie Naan Pizza With Cauliflower-White Bean Spread and Balsamic Glaze

1 07 2014

I love making pizza out of Naan, healthy and still delicious! Last week’s CSA grab bag from Fresh Fork Market brought us beautiful green cauliflower and squash, which I knew would be tasty grilled and on a pizza. I turned half the grilled cauliflower along with beans into the spread to create the “sauce” for this pizza, then put the rest on top. Prep and grill your veggies over the weekend to save time during the week, say, for meatless Monday!

Grilled Veggie Naan Pizza With Cauliflower-White Bean Spread and Balsamic Glaze

The following makes 2 pizzas (compliments of This Girl’s Gotta Eat, with inspiration from Martha Stewart and Better Homes and Gardens):

  • 2 whole wheat naan
  • 2 small yellow squash, cut in half lengthwise
  • 1 small head green cauliflower (or any color you like), cut in half down the center
  • 1 medium red bell pepper
  • Extra-virgin olive oil
  • Salt and pepper
  • 1 can (15 oz) cannellini beans, drained and rinsed well
  • 2 cloves garlic
  • 1/4 cup reduced-fat, low-sodium chicken broth
  • Zest and juice of half a lemon
  • Fresh mozzarella, sliced
  • Red pepper flakes
  • 1/2 cup balsamic vinegar

Preheat grill to medium. Drizzle squash and cauliflower with a little olive oil and salt to taste. Grill, flipping occasionally, until beginning to char. Remove from the grill and allow to cool.

Meanwhile, grill the red pepper whole until charred well all over. Remove from the grill to a bowl and cover tightly with plastic wrap. This will trap the steam and help to peel the skin. Once cool enough to handle, peel the skin and remove the seeds from the pepper – do not run under water. Slice into bite-size strips.

Place half of the grilled cauliflower in a food processor along with the beans, garlic, chicken broth, lemon zest and juice.  Pulse to combine. Stream in 1 Tbsp of oil or so. Process until smooth. Season with salt and pepper to taste, add additional oil if needed.

Preheat oven to 425.

Place naan on a pizza stone. Spread some the cauliflower-bean dip on the naan, as if it were a sauce. Top with the remaining grilled cauliflower, squash and red pepper (if you have leftover veggies that won’t fit, no worries, enjoy on a salad for lunch the next day!). Top with cheese. Bake for 15-20 minutes until cheese is melted and beginning to brown.

While the pizza bakes, heat balsamic vinegar over low heat in a small saute pan, stirring often, until reduced by half. Remove from heat and allow to cool, it will turn into a syrupy consistency.

Remove pizza from the oven and garnish with red pepper flakes and the balsamic glaze.

Store leftover cauliflower-bean dip in a covered container in the fridge. Enjoy as a snack with veggies, whole grain chips or use as a sandwich spread.





Swiss Chard Rolls With Cauliflower Rice, Zucchini and Sunday Sauce

23 06 2014

I’m pretty jazzed with my creativity for tonight’s meal using Fresh Fork Market Swiss chard and zucchini from our share last week, as well as left over garlic scapes from the week before.

To save myself time during the week, I make homemade pasta sauce on the weekends, jar it up and store it in the fridge (hence the name, Sunday sauce). You could use store-bought sauce or make a quick marinara for this meal instead.

Overall this dinner is pretty easy, deliciously savory and loaded with healthy veggies – perfect for meatless Monday!

Swiss Chard Rolls With Cauliflower Rice, Zucchini and Sunday Sauce

The following serves 3-4 depending how many rolls you make (compliments of This Girl’s Gotta Eat):

  • 1 bunch Swiss chard leaves, large stem ends cut away and rinsed
  • Salt
  • 1/2 small head of cauliflower florets, riced (see below)
  • Extra-virgin olive oil
  • 1/2 red onion, finely chopped
  • 2-4 garlic scapes, finely chopped or 2 cloves of garlic, minced
  • Pinch red pepper flakes
  • 2 small zucchini, small diced
  • Couple leaves of basil, chopped
  • Pasta sauce or marinara
  • Asiago cheese, shredded
  • Parmesan cheese, grated

Preheat oven to 400.

Bring a large pot of salted water to boil. Lay kitchen towels on baking sheets near your stove. Using tongs, dip one Swiss chard leaf at a time into the boiling water and blanch for 10-20 seconds (continue to hold with the tongs for easy removal). Remove from the water and place on the kitchen towel to dry. Repeat with the remaining leaves. Once you’re done with all the leaves, lightly pat the tops with a kitchen towel. Waste not tip: if you have some smaller leaves that you can’t roll, tear them up and throw them into the filling while it cooks.

To rice the cauliflower, place the florets in a food processor and pulse until finely chopped and the cauliflower has the appearance of grains of rice.

In a large skillet, heat some olive oil over medium high heat. Add the onion and saute until beginning to soften, about 3 minutes. Add the garlic scapes and a pinch of red pepper flakes, cook until fragrant, a minute. Next add the cauliflower rice and saute a few minutes. Finally, add the zucchini, mix well and cook another 5 minutes or until the zucchini begins to soften, stirring occasionally. Season with salt to taste and add the basil. Remove from heat and allow to cool slightly.

Spray a casserole dish with some non-stick spray. Spoon some of the pasta sauce onto the bottom of the casserole.

Using a large cutting board or dry surface on your counter, work on stuffing and rolling the leaves. Carefully lay one leaf flat with the largest part facing you (be careful not to rip the leaves). Place about a 1/4 cup or more of the cauliflower-zucchini filling in the middle of the largest part of the leaf closest to you (the amount of filling depends how large your leaves are, you don’t want to over-stuff so just eyeball it). Sprinkle with a little asiago cheese and roll up like a burrito, tucking the sides in first, then rolling up. Place seam-side down in the prepared casserole and continue to stuff and roll the rest of the leaves. Note, the size of your rolls will depend upon how large your leaves are.

Top the rolls with a little more sauce and asiago cheese. Bake for 20-30 minutes until hot and bubbly. Garnish with more basil if desired and serve with parmesan cheese and a side salad.

If you have leftover filling, put it to good use! Mix it with a little pasta sauce and cheese and enjoy it for lunch the next day.