Cray Cray about Cauliflower!

One of my best friends from college, who still lives on the east coast, recently called me out and said, OMG you are SOOOOOO LA. And as I washed down my gluten free organic pizza with my $10 cold pressed juice in my Lululemon pants, I thought to myself, Holy S&it!! I really am! Am I a snob? Does she think I’m dumb and lost half my brain cells? Does she think I’m shallow? I don’t want Botox or breast implants, however I do love all of the little luxuries that LA has in terms of health foods and trends, one of which I am going to share with you.

A few years ago my sister in law, who is a Manhattan Beach born and raised beautiful blonde beach girl, invited me over and asked me if I wanted to try her cauliflower mashed potatoes which sounded disgusting to me. After one glass of wine I mustered up the courage to take a bite, because, hey it was low carb and I am always watching what I eat. To my chagrin, it was really good!!!!!!!!!!!!!!!!!!!! I was so impressed. It was easy to make and healthy, and it also made you feel full when you ate it like you were eating real mashed potatoes.  Since then I have experiment with cauliflower and it is now a staple in my diet.

Why take a chance with this veg?

  1. It’s low carb.
  2. it’s a vegetable and is a member of the cancer fighting cruciferous family of vegetables.
  3. Cauliflower is anti-inflammatory and antioxidant-rich, and may boost both your heart and brain health.
  4. It will provide you with a lot of vitamin C, vitamin k, beta-carotene, and much more while supporting healthy digestion and detoxification.

So that, my Funners, is how and why I went Cray Cray over cauliflower. I tried out a few recipes and my favorite ones are my own cauliflower mashed potatoes and this amazing pizza recipe from POPSUGARFITNESS, both which are featured below. Hope I made cauliflower cool in your diet!

A few tips:

  • I recommend buying all ingredients for both of the recipes below at Trader Joe’s.
  • Make sure you buy fresh and organic ingredients.
  • Use in place of rice or pasta for the base of your favorite sauce or protein.
  • Google other recipes for cauliflower such as cauliflower mac and cheese.
  • Buy the cauliflower riced do you don’t have to waste time chopping it up. They sell “Riced Cauliflower at Trader Joe’s. (not a sponsored post I just love Trader Joe’s)

\Noelle’s Cauliflower Mashed Potatoes

Ingredients:

  • 1 medium cauliflower or 4 cups (32 oz) cauliflower florets
  • 2 1/2 ounces cream cheese (you can substitute low fat cream cheese to save calories and fat)
  • Salt and freshly ground black pepper
  • Pinch of Parmesan cheese
  • 1 tablespoon sliced green onion (optional)

Yields 4 servings

Step 1: Cook the Cauliflower!

Either microwave the cauliflower in a glass dish or cook it in a pot.

  1. Microwave: Nuke 1 medium head, or 4 cups of florets, or the riced cauliflower for around 8-10 minutes in a covered glass dish.
  2. Stove: If you are using the stove top, bring a large pot of salted water to a boil, cut the cauliflower into florets then add to boiling water and cook 8 to 10 minutes or until a fork can easily go through. Drain cauliflower, let it stand for 3 minutes and then put it in a glass bowl.

Step 2: Mash the Cauliflower!

I recommend using a potato masher which is also good to take out some aggression!  Add the cream cheese, a pinch of salt and freshly ground black pepper to the cauliflower. Finish with a pinch of fresh grated Parmesan and give it one final stir.

 

 

Step 3: Garnish with sliced green onions and serve!

Wine Pairing: Pair the mash with a bottle Butter Chardonnay which you can buy at Trader Joe’s for around $13.99. You’ve eaten a bunch of cauliflower, so you can drink some really good wine without feeling guilty. http://www.jamcellars.com/Wines/White

 

 

 

 

Very powerful aromas of vanilla, banana, buttered popcorn, and a little peanut brittle as well. On the palate the wine is very rich, very full bodied, and very, very, buttery. If you like the butter bombs then you must add this to your list of wines to seek out. Creamy and luscious with tropical fruit characteristics like banana and green melon followed by toasted bread and buttery popcorn. Wines like this spend a lot of time in expensive oak barrels, driving up the cost. To find a wine like this in this price range is pretty awesome.

 

POSUGAR’S Cauliflower Pizza

https://www.popsugar.com/fitness/Low-Carb-Cauliflower-Crust-Pizza-Recipe-30739512

Ingredients:

  • Nonstick spray ( I use Olive Oil)
  • 2 1/2 cups cauliflower, grated (about 1/2 a large head)
  • 1 large egg, lightly beaten
  • 1 1/4 cups shredded part-skim mozzarella cheese
  • 2 tablespoons grated parmesan cheese
  • Kosher salt and freshly ground black pepper
  • 1/4 cup tomato sauce
  • 1 cup grape tomatoes, sliced in half
  • 2 cloves garlic, sliced
  • Fresh basil leaves

 

Step 1: Line a rimmed baking sheet with parchment paper, and preheat oven to 425ºF. ( I use aluminum foil)

Step 2: Grate the cauliflower using a box grater until you have two cups of cauliflower crumbles or use the riced cauliflower. Place in a large bowl and microwave for seven to eight minutes, or until soft. Remove from the microwave and let cool.

Step 3: Mix in the egg, one cup mozzarella, parmesan cheese, and salt and pepper. Once combined, pat into a 10-inch round on the prepared pizza pan. Spray lightly with nonstick spray and bake for 10 to 15 minutes, or until golden.

Step 4: Top the pizza with the sauce, 1/4 cup mozzarella, grape tomatoes, garlic, and red pepper flakes. Bake in the oven until melted and bubbly, another 10 minutes. Top with basil before serving.

 

I recommend doubling the recipe so you can have leftovers for a few days. It actually tastes better the second day because the crust has more time to harden. You still need to eat this pizza with a fork and knife but it really is delicious and doesn’t feel low carb.

Wine Pairing: Pair this pizza with a bottle Carmel Road Pinot Noir. Warning, you will get tipsy faster eating low carb and drinking.

There’s a peppy ease to the aromas of this bottling, with light raspberry and rhubarb lifted by cola and sarsaparilla notes. The palate is a tad fruit-punchy, with red cherry and some thyme to give depth.

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