Tag: Cauliflower

Light and Easy Cauliflower Gratin

Thanksgiving is at my Mom’s house this year. She makes the turkey, stuffing, gravy and mashed potatoes and we all bring the rest. I always bring a vegetable or two and some appetizers, my cousin brings dessert and my sister in law usually brings a salad.

Last year I made a cauliflower gratin that was a lot more complicated than this, but I wanted to test out an easier version knowing many of you will be looking for easy sides. This is super simple, all done in the oven so you don’t need to dirty extra pots and pans. You can double this in a 9 x 12 baking dish if you want to feed more people. I used light Havarti cheese because I love the taste, but you can use Swiss, cheddar or whatever you wish. Each serving is under 100 calories or 2 points plus if you’re doing WW.

And BTW, the serving spoon in the photo above and fork below is from Such A Time Designs^[1]. Beautiful, affordable silver plated one-of-a-kind hand stamped flatware that makes great gifts. This week I am running a giveaway on Skinny Bits^[2] – $100 worth of store credit to use on her Etsy shop. If you’re interested click here for details^[3].

Light and Easy Cauliflower Gratin
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 generous cup • Old Points: 2 pts • Points+: 2 pts
Calories: 98 • Fat: 5 g • Protein: 7 g • Carb: 8 g • Fiber: 3 g • Sugar: 1 g
Sodium: 327 mg • Cholesterol: 14 mg

Ingredients:

1 medium head cauliflower, cut into small florets (about 5 cups)
1/4 cup half and half cream
1/4 tsp kosher salt
fresh cracked black pepper, to taste
pinch nutmeg
2 oz shredded light Havarti
1 tbsp bread crumbs
baking spray

Directions:

Preheat oven to 350°F.

Place cauliflower florets in a 9 x 9 baking dish. Whisk half & half, salt, black pepper and nutmeg then pour over the cauliflower.

Cover with aluminum foil and bake until tender, about 40 minutes. Remove foil, sprinkle with shredded Havarti cheese and breadcrumbs and bake 3 to 5 more minutes. If you want it a little browned on top you could place it under the broiler for a minute instead.

Sprinkle shredded Havarti cheese and breadcrumbs on top. Lightly spray with oil and bake 3 to 5 more minutes.

References

^{^} Such A Time Designs (www.forsuchatimedesigns.com)
^{^} a giveaway on Skinny Bits (www.skinny-bits.com)
^{^} click here for details (www.skinny-bits.com)

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Dairy-free Lemon Pudding

This dairy-free, low-fat lemon pudding is a thing of dreams! It’s bold
in flavor and richness but not in calories and is made with just 6
simple ingredients, including one you would never imagine…

Cauliflower! Crazy? I know!

Please welcome today’s guest poster and holistic nutritionist, Leanne Vogul of Healthful Pursuit.^[1]

Hi Everyone, I’m pretty excited to be sharing this recipe with you today but first, let’s chat about dairy!

Many of us are allergic to it, sensitive to it, or have developed a love hate relationship with it. We eat, we enjoy, our stomachs hurt, our complexion suffers, but we just can’t imagine a life without the good stuff.

Taking the dairy-free lifestyle for a test drive or committing to it because of sensitivities can be a challenge… but it doesn’t have to be this way! After a decade of being dairy-free and learning what it takes to thrive on the diet, I created the Done with Dairy Toolkit^[2] a (free) guide to living dairy-free with loads of dairy-free recipes^[3] and health tips from yours truly.

When I’m in a crunch and need some dairy-free inspiration, I turn to the toolkit and my problem is solved!

One of my favorite tricks to making a healthy, dairy-free, Skinnytaste approved dessert is to use cauliflower in place of thick creams and added starches.

I know what you’re thinking, ‘cauliflower in dessert?’ YES! If you flavor it just right; with things like vanilla extract, lemon or orange zest, chocolate or citrus juice, you do not taste the cauliflower one little bit. All you have is smooth, creamy, sweet goodness.

Skeptical? I have just the recipe that will prove that dairy-free doesn’t mean that you have to be gnawing on cardboard, or giving up your favorite low-fat treats. This pudding is impressively low in fat, rich in flavor, highly creamy, and under 130 calories per serving. Crazy, right?

Let’s get right down to business!

Leanne Vogel is a holistic nutritionist and the girl behind the healthy living blog, Healthful Pursuit^[4].
Whether you’re sensitive to dairy, gluten, soy, eggs, grains, or sugar,
or are just interested in eating healthy, Leanne’s fun and simple
healthy recipes; of which she has more than 550 on her blog, are a great
resource for everyone.

Dairy-free Lemon Pudding
www.gordon-ramsay-recipe.com
Servings: 2 • Serving Size: 2/3 cup • Old Points: 2 pts • Points+: 3 pts
Calories: 127.5 • Fat: 2 g • Protein: 4 g • Carb: 25 g • Fiber: 5 g • Sugar: 13.5 g
Sodium: 142 mg

Ingredients:

3 cups (350 grams) of roughly chopped cauliflower
1 cup unsweetened almond milk
2 tablespoons sugar
2 teaspoons pure vanilla extract
zest from 1 large lemon
1/4 cup freshly squeezed lemon juice

Directions:

Add cauliflower, almond milk, sugar, extract and zest to a medium sized saucepan. Bring to a boil on medium-high heat, uncovered. Once boiling, reduce heat to a simmer and cook uncovered for 5-7 minutes, until cauliflower is very soft. Remove from heat.

Add in lemon juice and pour into the bowl of your food processor or blender. Blend on high for 1 minute, or until very smooth.

Pour into a clean bowl and allow to cool at room temperature.

Cover and refrigerate overnight, for at least 18 hours. Refrigeration helps the bold lemon flavor subside and really transforms this pudding. Do not skip this step!

Substitution notes:

Feel free to use any type of non-dairy milk you have on hand. I like using unsweetened almond milk for my dessert recipes because it’s naturally sweeter (and lower in fat and carbs) than other non-dairy milks.
Any type of sugar would work here. White, brown, coconut sugar…

Author bio: Leanne Vogel is a holistic nutritionist on a pursuit of self-discovery through allergen-free recipes, travel, yoga and inward reflection. During her trip to India last year, Leanne was inspired to cut the extra baggage out of her life, embrace her true self and begin to live authentically. After returning home, she quit her highly successful corporate job and moved across the country, all in pursuit of the life she‘d always dreamed of. You can find Leanne living out her healthy journey as she documents her latest kitchen adventures on her blog, www.healthfulpursuit.com.

Connect with Leanne

Facebook: healthfulpursuit

Twitter:@be_healthful^[5]^[6]^[7]^[8]

References

^{^} Healthful Pursuit. (www.healthfulpursuit.com)
^{^} Dairy free Recipes (www.healthfulpursuit.com)
^{^} Dairy-free Recipes (www.healthfulpursuit.com)
^{^} Healthful Pursuit (www.healthfulpursuit.com)
^{^} allergen-free recipes (www.healthfulpursuit.com)
^{^} www.healthfulpursuit.com (www.healthfulpursuit.com)
^{^} healthfulpursuit (www.facebook.com)
^{^} @be_healthful (twitter.com)

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Cauliflower Puree Ramsay

Roasted Cauliflower with Fresh Herbs, Parmesan, and Lemon

by Pam on May 5, 2014

I can’t believe it – I finally roasted cauliflower. I have to thank my dear friend Currié who had us over for dinner last week. She served us roasted cauliflower, which is a vegetable my husband has never liked, and he actually really enjoyed it! I decided to roast it this week with some olive oil, salt, pepper, crushed red pepper flakes, fresh parsley, fresh thyme, and minced garlic then tossed it with grated Parmesan and lemon juice. The cauliflower was tender and so flavorful! We loved it. Thanks Currié!!

Preheat the oven to 425 degrees. Line a baking sheet with tin foil then coat it with cooking spray.

Cut the cauliflower into small same sized florets. Place the florets on the baking sheet then drizzle with olive oil, sea salt, freshly cracked pepper, and crushed red pepper flakes, to taste. Toss to coat evenly. Place into the oven and roast for 10 minutes. Remove and flip with a spatula. Return to the oven for an additional 5 minutes then remove and toss with the fresh parsley, fresh thyme, and minced garlic; toss to coat evenly. Return to the oven for 5 minutes. Remove from the oven and drizzle with the lemon juice and grated parmesan. Toss to coat evenly then pour into a serving bowl. Serve immediately. Enjoy.

Print^[1]

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Roasted Cauliflower with Fresh Herbs, Parmesan, and Lemon

Yield: 4

Prep Time: 5 min.

Cook Time: 20 min.

Ingredients:

1/2 head of cauliflower, cut into same sized florets
1 tbsp olive oil
Sea salt and freshly cracked pepper, to taste
Crushed red pepper flakes, to taste
2 tsp fresh parsley, chopped
1 tsp fresh thyme leaves
1 clove of garlic, minced
1-2 tbsp fresh Parmesan, grated
Juice from half a lemon

Directions:

Preheat the oven to 425 degrees. Line a baking sheet with tin foil then coat it with cooking spray.

Cut the cauliflower into small same sized florets. Place the florets on the baking sheet then drizzle with olive oil, sea salt, freshly cracked pepper, and crushed red pepper flakes, to taste. Toss to coat evenly. Place into the oven and roast for 10 minutes. Remove and flip with a spatula. Return to the oven for an additional 5 minutes then remove and toss with the fresh parsley, fresh thyme, and minced garlic; toss to coat evenly. Return to the oven for 5 minutes. Remove from the oven and drizzle with the lemon juice and grated parmesan. Toss to coat evenly then pour into a serving bowl. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking
Inspired by Currié Reese

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)