This was absolutely delicious. I prepped it a day ahead of time and the flavors melded together wonderfully.
4 boneless and skinless chicken thighs
Balsamic glaze (from Trader Joe’s)
1 t. Fresh thyme, minced
1 clove garlic, minced
1 head of cauliflower, cut into florets
2 medium shallots, sliced thin
16 Kalamata olives, sliced
Fresh parsley for garnish
Preheat the oven to 450.
Place the chicken in a Ziploc bag. Season with some salt and pepper. Add the balsamic glaze, thume, and garlic. Mix well and allow to marinate for awhile.
Combine the cauliflower and shallots in a large sheet pan. Toss with 4 t. olive oil, salt and pepper. Spread the vegetables out in a single layer. Bake until the cauliflower starts to brown (about 25 min).
Remove pan from the oven. Toss the vegetables. Clear 4 spaces on the pan. Add the chicken, making sure each piece has contact with the pan. Return the pan to the oven and cook until the chicken is done and the cauliflower are tender (about 20 min).
Remove from the oven. Toss in the olives. Grate some lemon zest over the pan. Squeeze the lemon juice to taste. Toss altogether. Sprinkle parsley over the top.
If you’re following Weight Watchers, this was 6 Smart Points.
As always, cauliflower is one of my favorite vegetables – and it’s so easy to roast it.
1 head cauliflower, cut into florets
2 large shallots, cut into wedges
Salt & Pepper
Preheat the oven to 450 (or convection 425). Place a roasting pan covered with aluminum foil in the oven while the oven is heating.
In a bowl, mix the cauliflower with the olive oil, salt and pepper.
Place this is the heated roasting pan and place it into the oven. Cook until the cauliflower is brown and soft.
Pour the melted butter over the cauliflower and sprinkle with the chives.
These are absolutely delicious…and addicting! I couldn’t stop eating them. The trick here is to make sure they get really brown and toasty – it may take longer than what’s recommended, depending on the oven. Mine always seems to take longer!
1 small head cauliflower (or 1/2 head if large)
1 cup shredded cheese (whatever you like) – I added cheddar
Salt & pepper
Preheat the oven to 400.
Cut the cauliflower into florets. Pulse it in a Cuisinart until riced.
Add the cheese, egg, and seasonings and mix all of it in the Cuisinart.
Grease a muffin tin.
Place about 1 1/2 T. of cauliflower mixture in each muffin well. Smash it down to make it flat.
Bake until well browned (about 20 minutes or more). Cool slightly before removing it from the muffin pan.
Cauliflower is so versatile and always delicious. This is a fancy way to prepare it, but well worth it.
1 head cauliflower, cut into florets and cooked in the microwave
2 T. flour
1 cup milk
2 cups shredded mozzarella cheese, divided
Shredded parmesan cheese
Salt and pepper to taste
Preheat the oven to 350.
Place cooked cauliflower in a casserole dish.
Mix together the flour, egg, and milk. Add the salt and pepper to taste. Add 1 cup of the shredded mozzarella cheese and mix well.
Pour it on top of the cauliflower and make sure the cauliflower is covered.
Sprinkle the remaining 1 cup mozzarella cheese on top. Top with some shredded parmesan cheese.
Bake for about 30 minutes. If it hasn’t browned, turn the broiler and, watching very closely, brown the casserole.
This is a spicy side dish, perfect for some chicken or beef! And it’s easy!
1 head cauliflower, chopped into florets
2 carrots, chopped into 1/4 ” rounds
1 1/2 t. curry powder
1 t. garlic powder
1/2 t. turmeric
2 t. olive oil
Place all ingredients in a large zip loc bag and shake to coat the vegetables with all the spices and oil.
Spread them on a large backing sheet and bake at 450 degrees for about 30 minutes or until they are brown – make sure not to burn them!
This is so similar to mashed potatoes that you won’t really miss all that starch, and it’s so much healthier! And a wonderful way to add more vegetables to your diet!
1 large head of cauliflower, broken up into florets
1 package cubed pancetta from Trader Joe’s
3 cloves minced garlic
1/3 cup lowfat buttermilk
1 T. Butter
1/2 cup shredded lowfat cheese
1 T. Chopped chives
Boil the cauliflowe and garlic until the cauliflower is tender.
In the meantime, fry up the pancetta until it is crisp. Remove from pan and place on a paper towel-lined dish to drain the excess fat. Set aside.
When the cauliflower is soft, drain it and put it back in the pot. Add the butter, buttermilk and seasonings. With an immersion blender, puree the cauliflower.
Add in the chives and pancetta and mix well.
Place the cauliflower puree in 2 small casserole dishes. Sprinkle the cheese on top.
Broil them until the cheese starts to turn brown and get crunchy.
So good that you won’t even miss the real rice! This meal came together in a snap with Trader Joe’s cauliflower rice and a bag of peas and carrots!
1 package (12 oz) cauliflower rice
1 cup frozen peas and carrots combo
1/2 diced onion
2 cloves minced garlic
2 chopped green onions
2 eggs, scrambled
3 T soy sauce
1 T oyster sauce
Dash of toasted sesame oil
Scramble the eggs, chop up and set aside.
Saute the onions, peas and carrots, and garlic in some olive oil until browned and softened.
Add the cauliflower rice, green onions, soy sauce and oyster sauce and cook until everything is warm and combined.
Add the eggs and mix it up.
Stir in the sesame oil and it’s ready to serve as a side dish or even a main dish!