Loaded Cauliflower Casserole

 This recipe makes no claims to be a healthy version of cauliflower. Instead, think of all the elements of a loaded baked potato. Now, replace the potato with steamed cauliflower and there you have it!

This recipe comes from "I Wash You Dry".

Ingredients

3 cups cauliflower, cut into bite-sized pieces

4 ounces cream cheese

1/4 cup sour cream

1/2 tsp seasoned salt

1/2 tsp. garlic powder

1/4 tsp. onion powder

Salt and Pepper to taste

1/2 cup bacon, cooked and crumbled

1/2 cup sliced green onions

1 cup shredded colby jack cheese

Instructions

Preheat oven to 400 degrees. Lightly coat a small casserole dish with cooking spray.

Steam the cauliflower for about 10 minutes or until fork tender. Drain excess water and place cauliflower on a plate covered with a paper towel to drain.

Combine cream cheese, sour cream, seasoned salt, garlic powder, onion powder, half of the bacon and half of the green onion. Once the mixture is combined, add  3/4 cup of the cheese and the cauliflower.

Stir to combine. Pour mixture into prepared casserole dish. Top with remaining bacon and cheese. Bake uncovered for 20 minutes or until bubbly. Remove from oven and garnish with remaining green onion.

Roast Garlic Parmesan Cauliflower

The lowly cauliflower makes an impressive side dish with this recipe from  Crunchy Creamy Sweet.
Although this recipe doesn't make any claims to be a low calorie option, it delivers on crunchy garlic goodness.

Ingredients

1/2 cup melted butter
2 large garlic cloves, minced
1 cup Italian bread crumbs
1/2 cup grated Parmesan cheese
1/4 tsp salt
1/4 tsp black pepper
1 large cauliflower head

Instructions

Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. Set aside.
Remove all the leaves from the cauliflower head. Cut cauliflower into florets, all roughly the same size.
Melt butter in small bowl. Add minced garlic.
Combine bread crumbs, Parmesan cheese, salt and pepper in separate bowl.
Dip each piece of cauliflower into butter and then into bread crumbs.
Place on prepared baking sheet.
Roast for 30 minutes or until breading is golden brown.

Baked Broccoli and Cauliflower Tots

These kid-friendly veggie tots are a healthier option than frozen tator-tots!

Ingredients

1 (12 ounce) bag frozen broccoli and cauliflower blend
1 egg
1/4 cup finely diced onion
1/3 cup shredded cheddar cheese
1/3 cup panko bread crumbs
1/3 cup Italian-style bread crumbs
1 Tablespoon chopped parsley
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions

Preheat oven to 400 degrees. Coat a baking sheet with cooking spray.

Steam vegetables according to package instructions. Cool slightly and finely chop in a food processor.
In a bowl, combine vegetables with remaining ingredients.
Using your hands, roll approximately one Tablespoon of the mixture into a ball. Then, form into a "tot" shape. Place on prepared pan. Bake 18-25 minutes, turning halfway through, until golden brown and crispy.

Optionally, serve with a dipping sauce such as Ranch dressing.

Faux Fried Rice

I love fried rice, but it is not a healthy choice. In this recipe, cauliflower replaces the rice. And no one would ever know.

Ingredients

Olive oil to coat the pan
2 large eggs
1 head cauliflower, cut into florets (about 1 pound)
2 Tablespoon vegetable oil
3 or 4 cloves of garlic, minced
1 Tablespoon minced fresh ginger
1 cup diced carrots, about 3 medium-sized carrots
1/4 cup of soy sauce, divided
1 cup frozen peas, thawed
1 cup bean sprouts, fresh or canned
3 green onions, sliced thin
1/2 Tablespoon sesame oil

Instructions

Heat an 8-inch skillet over medium heat and coat with olive oil. Beat the eggs in a small bowl and pour into the heated pan. Swirl to form a thin crepe-like layer. When almost cooked through, flip to the other side. Remove from pan when cooked through. Place on cutting board and slice into small strips or squares (about 1/2-inch square).

Add the cauliflower, in batches, to a food processor. Pulse until the size of rice.

Heat vegetable oil in a large skillet over medium high heat. Add garlic and ginger and cook, stirring constantly, for about 30 seconds. Add the cauliflower rice and carrots and cook, stirring constantly, for about 3 minutes, until slightly softened. Add 2 Tablespoons water to the bottom of the pan and keep stirring. Reduce heat to medium and cook for an additional 2 minutes. Add 2 Tablespoon soy sauce and stir in peas and bean sprouts. Continue cooking and stirring for 3 - 5 minutes. Add remaining 2 Tablespoons soy sauce, the egg strips and the green onions. Stir to combine. Turn off heat and stir in sesame oil. Serve immediately.

Recipe source: Dinner at Tiffani's, The Cooking Channel

Cheesy Cauliflower Bake

You might say this is taking a healthy vegetable and turning  it into something not so healthy with the addition of cream cheese, butter and cheese. But, it is a great side dish for cauliflower lovers and will convert those who say they don't like cauliflower.

Ingredients

1 head cauliflower
4 ounces cream cheese
1/4 cup butter
3/4 cup shredded cheddar cheese
3 slices bacon
Chopped green onions
Salt and pepper to taste


Instructions

Preheat oven to 350 degrees.
Cut cauliflower into small pieces.
Cook cauliflower in lightly salted water until soft. Cook bacon until crisp. Chop into small pieces and set aside.
Drain cauliflower well and return to pot. Add cream cheese and butter and mash until creamy. Add salt and pepper to taste.
Pour cauliflower mixture into baking dish, Top with bacon, cheddar cheese and chopped green onions.
Bake for 20-30 minutes.