Tag Archives: low-carb

Twice Baked Cauliflower

21 Mar

This is another low-carb recipe that my friend, Jen, shared a while back.  It’s been on my list to try, and tonight I finally got to try it.  It was very good!  It really doesn’t taste much like cauliflower with all the extras in there.  A nice alternative to potatoes.  I added in some fresh rosemary, and I didn’t have cream cheese, so I used sour cream instead because that’s what I had.  I served this as a side with some Zaycon Foods hot dogs and German sausage that I grilled.

Twice Baked Cauliflower

What you need:

1 head cauliflower, cut into florets
5 slices bacon, crisped and crumbled (I used turkey bacon)
3 tbsp cream cheese (I used sour cream)
2 cups shredded cheddar cheese
4 green onions, chopped
1 tablespoon minced fresh rosemary
Salt and pepper to taste

How to make it:

Preheat oven to 350 F.  Butter or spray an 8×8 baking dish or 2 qt casserole dish.

Steam cauliflower until tender.  In a medium/large bowl, add cream cheese and then put steamed cauliflower on top to melt.  Mash with potato masher but leave chunky.  Mix in 1 1/2 cups of the cheddar cheese, 3 pieces worth of the crumbled bacon, green onions, rosemary, salt, and pepper.

Place mixture in the prepared casserole dish, and spread evenly.  Top with the remaining cheese and bacon.

Bake in the preheated oven for 25 – 30 minutes, or until bubbly and browning on top.

Alternative Pizza Crusts

19 Feb

We don’t have any dietary restrictions in my household, but I have some friends who eat gluten-free or low-carb.  These 2 pizzas are both gluten-free and low carb (I think, correct me if I’m wrong, please!).  My friend, Jen, is the one who had posted about the cauliflower pizza crust, and once I saw it, I knew I wanted to try it.  I love cauliflower, and it’s been cheap at the store lately.  The eggplant pizzas I found on allrecipes.com, I just modified it slightly. You do have to like the taste of eggplant to enjoy this one, but it’s a wonderful way to cook the eggplant.

Cauliflower Pizza Crust
Recipe from Jen D.

What you need:

1 large head cauliflower
3 cups shredded mozzarella cheese
3 eggs, beaten
3 tsp dried oregano
1 tsp garlic salt
Olive oil (optional)
Pizza sauce, shredded cheese and your choice of toppings (I used diced mushrooms)

How to make it:

Take the head of cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don’t have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.

Preheat oven to 450 F. Spray a cookie sheet with non-stick cooking spray.

In a medium bowl, stir together cauliflower, egg, and mozzarella.  Add oregano and garlic salt, stir.  Transfer to the cookie sheet, and using the spoon or your hands, pat out into a 12″ round.  Optional: Brush or spray olive oil over top of mixture to help with browning.

Bake at in the preheated oven for 15 minutes.  It should look like this:

Remove from oven. To the crust, add sauce, toppings and cheese.  Return to the oven and cook for 5 more minutes, or until cheese has melted:



Eggplant Pizzas
Based on recipe here

What you need:

2 eggs
1 cup grated Parmesan cheese (you could use almond flour instead)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 large eggplant, sliced into 1/2 inch rounds
1/4 cup olive oil
Pizza sauce
Shredded mozzarella cheese
Pizza toppings (I used mushrooms)

How to make it:

Preheat oven to 350 F.

Beat the eggs in a bowl.  Mix the Parmesan cheese, salt, pepper, and oregano in a separate bowl.  Dip each eggplant slice in the egg, then in the cheese mixture one at a time, making sure to coat both sides.

Heat the olive oil in a large, deep skillet over medium heat. Place the eggplant slices in the skillet to cook, turning occasionally, until evenly browned. Drain the eggplant slices on a paper towel-lined plate. Arrange the eggplant in one layer on a baking sheet. Spoon enough pizza sauce to cover each eggplant slice. Top each eggplant with mozzarella cheese.

Bake in the preheated oven until the mozzarella cheese is melted, about 5 to 10 minutes.

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