This is so easy and so yummy! You could so two cauliflowers or two heads of broccoli.
2 large heads cauliflower
1 clove garlic, halved
1/4 cup olive oil
4 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
1/2 cup fresh parsley leaves, roughly chopped
1/4 cup grated Parmesan
Lemon wedges, for serving
Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.
Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with the cut garlic.
Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.
Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 30 minutes to 1 hour, depending on the size. Let rest for a few minutes.
Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixture.
I love cauliflower and cheese so I made a few changes to the Skinny Girl recipe and it was delish! The béchamel took a bit of work and was well worth it. It’s about 15 hands on and 40 min total time.
12 oz cauliflower florets
12 oz pasta
1 1/2 tbsp butter
1/4 c flour
2 c milk
1 c low sodium veggie broth
2 c grated lite cheese – I used TJs Mexi blend
1/4 c panko
2 tbsp Parmesan cheese
Preheat oven to 375. Spray a 9×13 pan.
Bring a pot of salted water to a boil. Cook cauliflower for 3 minutes, remove and drain. Add pasta to the water and cook according to package. Drain and set aside.
In a large skillet over medium low heat, melt the butter. Whisk in the flour and cook for 1 minute. Stir in the broth and Mik, whisking until flour/butter mixture dissolves. Increase heat to medium high, whisking until mixture comes to a boil. Continue to whisk for 7 – 8 minutes until smooth and thick.
Remove from heat and stir in cheese, until smooth. Add the pasta and cauliflower and stir to coat. Pour into prepared pan. Top with Parm and panko.
Bake for 18 minutes. Turn oven on the broil and cook until the panko is crispy.
Meatless Monday is a thing in our house! This dish is inspired by Eating Well and it is da bomb! Perfect for a busy Monday! I used Madras sauce.
1 tbsp coconut or canola oil
4 c cauliflower florets
¼ tsp salt
¼ c water
1 (15 ounce) can chickpeas, rinsed
1½ c tikka masala sauce
2 tbsp butter
Fresh cilantro for garnish
Heat oil in a large skillet over medium-high heat. Add cauliflower and salt; cook, stirring occasionally, until lightly browned, about 2 minutes. Add water; cover and cook until the cauliflower is tender, 3 to 5 minutes. Add chickpeas and sauce; cook, stirring occasionally, until hot, 1 to 2 minutes. Remove from heat and stir in butter. Serve topped with cilantro, if desired.
I tried something very similar from Trader Joe’s, they were amazing, and then I looked at the packaging and knew I could come up with something just as tasty and not be left with a bunch of plastic wrap and cardboard. These are super quick to whip up and freeze beautifully. Just pop them in the oven for 15 min at 350, and let sit for 1 minutes after.
1 head of cauliflower, chopped fine in the food processor
1 c shredded cheese
Preheat oven to 400. Line a cupcake tin with cupcake wrappers. Spray with olive oil lightly.
Mix Cauliflower, shredded cheese and eggs into a mixing bowl and let it sit for a few minutes.
Scoop about 1/4 c of the mixture into each muffin tin, filling just below the top.
Bake at 400 degrees for 15 minutes. Edges with be golden brown.
Let sit for 5 minutes, pop out of muffin tin with a spoon. If freezing, let cool completely.
This dish was from Eating Well and it is amazing!!
½ c breadcrumbs, toasted
1 tbsp chopped fresh parsley
½ tsp grated lemon zest
4 c cauliflower florets (1 small head)
1 c raw cashews
8 oz fettuccine
4 c lightly packed thinly sliced kale
3 tbsp lemon juice
2 tbsp white miso
2 tsp garlic powder
2 tsp onion powder
¾ tsp salt
Bring a pot water to a boil.
Combine breadcrumbs, parsley and lemon zest in a small bowl. Set aside.
Add cauliflower and cashews to the boiling water; cook until the cauliflower is very tender, about 15 minutes. Using a slotted spoon, transfer cauliflower and cashews to a blender.
Add pasta to the boiling water and cook, stirring occasionally, for 10 minutes. Add kale and cook until the pasta is just tender, about 1 minute more. Drain; return the pasta and kale to the pot.
Add lemon juice, miso, garlic powder, onion powder, salt and 1 cup water to the blender; process until smooth. Add the sauce to the pasta and stir until well coated. Serve topped with the breadcrumb mixture.