Bacon Cheddar Cauliflower Chowder

I have never cared for cauliflower. So flavorless, so boring. But when I discovered several years ago that I could substitute it for things I once loved but no longer eat - like mashed potatoes and pizza crust - I was an instant convert. This chowder replaces super starchy potatoes with much less starchy cauliflower and cuts the calories in half. In my book that means you can add a little extra bacon and cheese :) Enjoy!

Ingredients:
8 slices center-cut bacon, chopped (half used for garnish)
1/2 small onion, chopped OR 1 teaspoon onion powder
1 celery stalk, chopped
2 garlic cloves, minced
salt & pepper
4 cups shredded or grated cauliflower (1/2 large head)
2 Tablespoons water
2 Tablespoons flour
2 cups chicken broth, divided
2 cups 2% milk
3-4 dashes hot sauce (or more or less)
2-1/2 cups (12oz) shredded sharp cheddar cheese, divided (half used for garnish)
2 green onions, chopped (optional)
Start the Bacon-Cheddar Cauliflower Chowder by chopping 1 celery stalk and 2 garlic cloves. (I used my food processor.) Remove the celery and garlic to a plate or bowl, then add 1/2 head of cauliflower to the food processor and pulse to "rice." This should equal 4 cups.
Next, chop up 8 strips center-cut bacon, to be used in both the chowder and as a garnish. Then grate 2-1/2 cups sharp cheddar cheese to be used in both the chowder, and as a garnish.
Heat a large soup pot over medium heat. Add the chopped bacon and let it cook low and slow until it’s nice and crispy. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate, then remove all but 1 Tablespoon drippings from the pot.
Next add the chopped celery and garlic, season with salt and pepper, then saute until the celery is nice and tender, about 4-5 minutes. Add the riced cauliflower to the pot, along with 1 teaspoon onion powder and 2 Tablespoons water, then season with more salt and pepper, and place a lid on the pot to steam the cauliflower until tender. This will take between 5-7 minutes, continue to stir.
Once the cauliflower is tender, add in 1-3/4 cup chicken broth and 2 cups 2% milk. Also throw in a dash (or many dashes) of your favorite hot sauce. This will give the chowder a fabulous flavor, and pretty orange color.
Bring the chowder up to a boil then slowly drizzle in 2 Tablespoons flour whisked into 1/4 cup chicken broth while stirring constantly. Finally, turn off the heat then stir in 2 cups shredded cheddar cheese until smooth, then stir in half the cooked bacon. Taste, then add more salt, pepper, and/or hot sauce if necessary. Ladle the thickened, cheese and bacon-laced cauliflower chowder into bowls, then top with remaining shredded cheese, cooked bacon, and sliced green onions.

Cauliflower & Broccoli Au Gratin

Around thanksgiving I posted a recipe for mashed cauliflower and a friend asked if I had one for cauliflower au gratin. I didn't (then) but much to my delight the below recipe appeared in a cooking magazine a few days later.  One serving (1 1/2 cups) of cauliflower au gratin is 232 cal and 26 grams of carbs versus traditional potatoes au gratin at 450 calories and 54 grams of carbs. In addition you have all the nutrients (and fiber) supplied by the broccoli and cauliflower. So this is definitely a way to feel less guilty about holiday eating.

Enjoy!

Ingredients:
2 cups cauliflower florets
2 cups broccoli florets
3 tsp olive oil, divided
1 small yellow onion, sliced into rings
1 carrot, peeled and finely chopped
1 1/2 cups low-fat milk
2 tbsp arrowroot powder
1/2 cup shredded Gouda cheese
1/2 cup Havarti cheese
1 tbsp mustard powder
1/2 tsp fresh ground black pepper
2 tbsp whole-what bread crumbs
sea salt to taste, optional

Directions:
Preheat oven to 350 degrees. Fill a medium saucepan with water, about 1 inch high. Bring to a boil. Place cauliflower and broccoli in a steamer basket and set in a saucepan. Reduce to medium heat and cover with lid for 5 minutes, until cauliflower and broccoli are tender. Remove from heat and set aside.

In a large saucepan on medium high, heat 2 tsp oil. Add onion and saute, stirring frequently, for 1 to 2 minutes until translucent. Add carrot and milk and cook for 3 minutes, stirring constantly. In a small bowl, whisk together 2 tsp cold water and arrowroot. Add mixture to saucepan with milk mixture and stir for 1 minute. Stir in cheeses and mix until melted. Season with mustard, pepper and salt, if desired.

In a small skillet on medium high, heat remaining 1 tps oil. Add bread crumbs and toast until lightly browned, 3 minutes.

in an 8x8 inch oven safe dish, add cauliflower and broccoli. Pour cheese-carrot mixture over top, then sprinkle with bread crumbs and bake for 25 minutes. Let cool for 5 minutes before serving.

Cauliflower Crust Pizza

If you have any cauliflower left over from yesterday's mashed cauliflower you are in for a treat! I have been wanting to make this recipe for a long time but it took having an entire head of leftover cauliflower to motivate me to do it!

The below recipe is for the crust only but feel free to pile on the toppings of your choice. I didn't want to make a trip to the grocery store so I used what I had in the pantry and refrigerator - tomato paste, meatballs (crumbled), kale and mozzerella cheese. Next time I will definitely use mushrooms and red and green bell peppers.

By the way, Dave is a pizza fanatic and loved this recipe. Yay! A way to eat GOOD pizza for 50 calories per slice and 2 carbs! (If cut into 8 slices. 100/4 if cut into four slices.)

Enjoy!

Ingredients:
1 cup cooked, riced cauliflower
1 cup parmesan cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
Olive oil
*the toppings of your choice*

Directions:

To "Rice" the Cauliflower:

Take 1 large head of fresh cauliflower, remove stems and leaves and chop the florets into small pieces. Add to food processor and pulse until it looks like grain. Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. (If you don't have a microwave you can steam before transferring to the food processor.) Then, this is an important step, transfer the cauliflower into a dishtowel or cheesecloth and squeeze out as much moisture as possible. One large head should produce approx 3 cups of riced cauliflower. The remainder can be used to make additional crust immediately or can be stored in he refrigerator for up to one week.

To make the Pizza Crust:

Preheat over to 450 degrees. Spray a non-stick cookie sheet with a non-stick cooking spray. In a medium bowl, stir together 1 cup cauliflower, egg and parmesan cheese. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet and using your hands, press out into a 9" round. (Spray top with olive oil to help with browning.) Bake at 450 for 15 minutes. Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted. (Approx 3-4 minutes.) *

*The toppings I used didn't have to be precooked but if you are using vegetables you will want to cook them first.

Mashed Cauliflower

I try not to force my healthy eating habits on my family. Of course I share my recipes and make "suggestions" but they are free to eat as they please in their own homes (except my husband;) But I felt very strongly about offering a healthy alternative to mashed potatoes at this year's Thanksgiving dinner.
Mashed cauliflower is a great alternative since it tastes very similar to mashed potatoes. (Both were available at our table so I was able to do a comparison.) The difference is about 53 calories and 13 grams of carbs. (1/2 cup white potatoes - 67 calories, 15.6 grams carbs, 1/2 cup cauliflower - 14 calories, 2.5 grams carbs.) Also, cauliflower leaves you feeling much less heavy and "stuffed." (Though this feeling is hard to avoid on Thanksgiving regardless of how healthy you eat!)
The preparation couldn't be easier as there is nothing to peel and cauliflower microwaves easily. (You can also steam.) I made enough for 20 people but the recipe below serves 2-4.

Ingredients:
1 head cauliflower
2 tbsp sour cream or greek yogurt
2 tbsp grated parmesan cheese, plus a few pinches to garnish

Directions:
Break cauliflower into pieces and place in a casserole dish with 2 tbsp water. Cover and microwave for 8 minutes, stirring halfway. Let cauliflower cool for several minutes, then mash adding sour cream and parmesan cheese. Sprinkle remaining cheese on top and serve.