Bacon (Cheddar) Cauliflower Chowder

Last night’s dinner was a Bacon Cheddar Cauliflower Chowder…. Without the Cheddar, d’oh! 😝 I can’t believe I forgot one of the main ingredients until we were eating it and I was like hmm?? (That’s what happens when you’re prepping lots of different meals for the week at the same time that you’re cooking dinner.) Either way, it was a light and healthy chowder. It really didn’t taste bad without the cheese – it probably just would’ve been a little tastier with the cheddar. The bacon was definitely a nice touch (I used turkey bacon). 

Since I messed up the recipe and didn’t put any person twists (aside from using turkey bacon), I figured I will give you guys the original source: click here for the Iowa Girl Eats recipe. 

#cauliflower #bacon #chowder #healthychowder #healthylifestyle #healthyfood #healthyeating #healthylife #food #recipe #healthychoice #portioncontrol #🍴 #🇺🇸 #foodblog #foodblogger #miamiblog #miamiblogger

Cauliflower Pesto “Pizza”

I usually think cauliflower dishes are soo much work and don’t taste that great, let’s be real. But I actually LIKED this one! Cauliflower Pesto Pizza with tons of garlic 😍🌬 

1. Preheat your oven to 400 degrees and line a baking sheet with aluminum foil or parchment paper. 

2. In a large food processor, process the cauliflower into it is fine. I used just one cauliflower head which is why we ended up have left over pasta too – so I recommend cutting up 2 heads (of cauliflower!). I also do have to say this part is a pain in the ass if you try to take shortcuts like I did and put large pieces in the food processor. Cut them up first! Theeeeen one by one throw them in the machine. 

4. Place the cauliflower into a large (microwaveable) bowl – I put it into 2 bowls – and microwave for 7 minutes, stir, and microwave for an additional 7 minutes. Then, let the cauliflower stand until cool enough to handle, 10-15 minutes.

5. The recipe I followed said to dump the cauliflower into a thin kitchen towel ehh but I don’t have the right towel for that. I just used a lot of paper towels. Like a lot. Wrapped it up, squeezed water out, unwrapped it, got more paper towel, wrapped it up, squeezed it out… You get it.  Really get out as much as you can, as this is the key to a not-soggy crust (it works!).

6. Transfer the cauliflower back into a large mixing bowl and add in the minced garlic, garlic salt, oregano, pepper and 2/3 cup Parmesan (double the amount of using 2 heads of cauliflower). Stir until well combined and then add an egg white (or 2 if doubled, you get it) while mixing until well combined.

7. Divide the cauliflower into 2 balls, spread and mold it into a little crust shape.  

8. Bake until golden brown, about 30 minutes. I actually flipped it when it had 10 min left to get both sides looking a little golden brown. 

9. While the pizza bakes, combine 1 container of Greek yogurt, a handful of basil and as much garlic as you like (I put a ton) in a small food processor (here I used my magic bullet instead) until smooth and creamy. Add in olive oil and continue mixing. 

10. Once the pizza is cooked, remove them from the oven and put a coat of the pesto sauce you just made. Add some thin slices of fresh mozzarella, diced red onions, chopped green onions, and slices of tomato. (Obvi here you can add whatever topping you feel like adding.)

11. I put it in the oven again for just a couple minutes to warm everything up. 

12. Take the pizza out of the open, top with some basil leaves. Fin!

Cauliflower Chowder

We all know Cauliflower is all the rave now-a-days. It’s healthy and versatile; you can make it into many different ways. I’m not usually a fan of soups or chowders, but I saw this recipe for Cauliflower Chowder on Damn Delicious and I had to give it a shot.

Ingredients
Turkey bacon
Garlic cloves, minced
2 tbsp unsalted butter
Onions, diced
4 cups chicken broth [I actually ran out so I used 2 cups chicken broth, 2 cups beef broth]
1/3 cup all-purpose flour
4 carrots, peeled and diced
1.5 cup 2% milk
1 head cauliflower, roughly chopped
Garlic salt and fresh ground pepper

Cook the turkey bacon in the oven at 375 degrees for 10 minutes. When cooled down, put the bacon in the magic bullet to chop it up. Save for later.

Melt the butter in a big pot over medium heat. Add garlic, onion and carrots. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cauliflower. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes. Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.

^ So I kind of messed up this portion of the recipe LOL – I threw in the cauliflower too early. I threw in the broth too early. I had nothing boiling and I was wondering why my cauliflower wasn’t getting soft. I don’t know what I was doing hahaha; BUT magically it turned out good. For real. It came out like a chowder after letting it cook for a while and just continuing to stir and try to mash. Served the soup with the turkey bacon. Super yummy 🙂

Cauliflower Stir-Fry Rice

My plate was inspired by this Pop Sugar recipe, just slightly altered to my personal preference, as well as the ingredients I had at home 😅 .. So, this is a veggie focused, healthy Asian influenced plate.

Ingredients (for 2 servings)
– 1 Cauliflower head
– 1 tbsp Coconut Oil
– 1 Red bell pepper
– Grated ginger root
– Minced garlic
– Chopped red onion
– Egg whites
– Garlic salt
– Soy sauce

First, cut up the cauliflower and pulse it in a food processor (or little by little in the Magic Bullet like I did, so simple!) to make the cauliflower rice. While you’re prepping the cauliflower, put the coconut oil, garlic, and onions over medium heat to cook for a few minutes.  Then, add the cauliflower rice to the skillet to cook for a few minutes. After, you can add the red bell pepper, garlic salt, grated ginger root and soy sauce. Key tip: do not add too much ginger! This is a mistake I make easily, and the ginger can be very overpowering. In a separate pan, you can cook the egg whites and add them to the cauliflower rice. (I just made space on the same skillet and cooked them quickly there haha, one less pan to wash.) Let all the veggies fully cook over a few minutes, and then you have a light and healthy stir fry! Enjoy 🙂

Turkey Cauliflower Meatballs and Pearled Couscous

Reincorporating meat this week with some Turkey Cauliflower Meatballs and Pearled Couscous. Repeat recipe from blog. Link in bio. #cauliflower #turkeymeatballs #countingcalories #lowcalorie #healthyandyummy #healthyeating #healthyandhomie #meatballmonday

Cauliflower Calzone

Have you ever made something that didn’t look good, but tasted great?? Yeaaa… Check out this Cauliflower Calzone. Recipe thanks to The Iron You. [I just used a little less sauce and mozzarella in the filling]. #cauliflower #cauliflowerrice #what #yea #mozzarella #italiano #fakecalzone #healthyeating #healthyandyummy #healthyandhomie #healthybalance #superfull #tuesdaynight

Flank Steak and Cauliflower Mash

Flank steak with Cauliflower Mash

– 4 oz Flank Steak, cooked with onions and green peppers
– 1 cup of Cauliflower Mash
– 2 tbsp Brummel & Brown Margarine

If you have never made cauliflower mash, it’s really not that hard! Put water to boil over the stove, as you wash and trim the cauliflower head (cut off the stem). Cut the cauliflower into a few large pieces, and then slip them into the boiling water. Same as you would potatoes, check on the cauliflower as it boils for about 10 minutes. When you can stick a fork through it easily, drain the water from the pot and begin to mash the cauliflower. At this point, you can add garlic, salt, or butter for flavor. Then you’re done!