Cheesy Pasta with Roasted Cauliflower – pasta with cauliflower, kale, Parmesan, ricotta, and lemon zest! Light and fresh – perfect for meatless Monday!

Cheesy Pasta with Roasted Cauliflower - pasta with cauliflower, kale, Parmesan, ricotta, and lemon zest! Light and fresh - perfect for meatless Monday!

This is the first of two meatless recipes this week. Things are getting weird.

So how was your weekend? Hopefully fabulous! I stupidly scheduled a vet appointment for Clementine at 7:15 yesterday morning. It’s never a good idea to make an appointment that early on a Sunday. Good news though, we only have this week and then it’s SPRING BREAK. And then the kids may or may not go back to school after that. Still waiting for papers to be signed so we know which day we can get the heck out of here.

Yesterday I also officially started cleaning out the house. It’s amazing how much stuff you accumulate over the years. I found one of those cell phones with the pull out keyboard in our junk drawer – like, how old is that?! Why do we still have it?!

I spent a good portion of the day just filling bags with stuff to either throw away or donate. I’m starting to panic because it just seems like so. much. stuff. and it’s stuff that we’ve just shoved into closets or drawers because we don’t even use it. I need it all out of here!

Aaaaand I started listening to The Life-Changing Magic of Tidying Up while I cleaned. Mostly because I’ve heard that the author talks about your socks needing a vacation. My socks and I are pretty excited to hear all about that.

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Paleo Shrimp and Grits is a healthy and low carb way to enjoy shrimp and grits! Lemony shrimp on top of creamy cauliflower grits. The best heathy comfort food!

Paleo Shrimp and Grits is a healthy and low carb way to enjoy shrimp and grits! Lemony shrimp on top of creamy cauliflower grits. The best heathy comfort food!

Happy Sunday! I hope your weekend has been fabulous.

The kids and the husband all have a 4-day and it’s been a relaxing and productive weekend.

I’ve been without a lightbulb in the kitchen since at least October (my anxiety strikes at weird times) and husband finally had time to run to Home Depot and get it fixed.

So hooray, I can Instagram my nightime baking now!

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I don’t know if I’ve ever told you guys but I really don’t like rice. I don’t dislike rice but it’s not something I’d choose to eat. The exception being Mexican restaurant rice and even then, I mix it into the refried beans because… that’s just the way it should be done.

Oh, and any kind of casserole that includes rice, cream of- soup, and tons of cheese.

But, like, plain rice? Nope. I don’t even like the cilantro-lime rice at those burrito joints (that this recipe is based on) unless it’s absolutely covered in salsa (and queso if we’re at Qdoba).

Weirdly enough, I really dig cauliflower rice. It’s the perfect substitute for those of use that either don’t like rice or maybe we’re trying to cut back on calories. But yeah, I eat cauliflower rice with everything. At one point, before my husband deployed, he had to tell me to cool it with the cauliflower rice because he was sick of it.

So naturally I switched to mashed cauliflower and he was not amused.

Since I’m currently going through one of my Mexican food phases, this Cilantro-Lime Cauliflower Rice has become a staple in my diet. It’s really good and the perfect side dish for all the stuff I’m currently coating in cumin, dousing in lime juice, and covering in jalapenos.

Quick warning: if you don’t like cauliflower, you won’t like this. No amount of lime zest and cilantro can hide the taste (and smell) of cauliflower. If you do like cauliflower, you will looove it!

 

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Cauliflower Pizza Crust - a healthy and low carb way to enjoy pizza! This is so delicious!

I have been hesitant to jump on the cauliflower pizza crust train for a number of reasons.

Number one: Cauliflower? Pizza? No.

Number two: Most of the time, the crust of the pizza is more important than the toppings to me. Why would I want to give up my favorite part of the pizza?!

But my kids were begging for pizza Friday night and knowing that Mother’s Day was only days away and I consider eating lots of carbs essential on Mother’s Day, I needed to find a way to have pizza night with the kids without overdoing it.

So I tried the cauliflower crust.

Aaaaand… I loved it.

I’ve kind of heard mixed reviews. It seems like for every person that’s talking about how amazing it is, there’s someone saying that it’s mushy and you can’t slice it.

But I thought it worked perfectly.

Did it taste like pizza crust? No, of course not. And if someone tells you that it does, they are filthy liars.

It tastes like cauliflower but I feel like cauliflower kind of tastes like nothing so… it worked. I’m planning on making it again this weekend!

Cauliflower Pizza Crust - a healthy and low carb way to enjoy pizza! This is so delicious!

Cauliflower Pizza Crust
Ingredients
  • 1 head of cauliflower cut into florets
  • 1 egg
  • 1/2 cup shredded mozzarella
  • 1/2 teaspoon salt
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon black pepper
Instructions
  1. Preheat oven to 450F. Line a baking sheet with parchment paper.
  2. In a food processor, process the cauliflower until it is finely chopped but not mushy. Place in a microwave-safe dish and microwave for about 8 minutes, or until cooked.
  3. Place the cooked cauliflower into a tea towel and squeeze all the water out of it. You'll get quite a lot of water out.
  4. Transfer the cauliflower to a mixing bowl and stir in egg, mozzarella, salt, Italian seasoning, and black pepper. Mix until combined.
  5. Use your hands to transfer mixture to the prepared baking sheet and flatten it out into a large, thin circle.
  6. Bake 15 minutes or until lightly golden. Remove from oven and top with toppings of your choice. Return to oven and bake another 10 minutes to melt any cheese, if using.

Cauliflower Pizza Crust - a healthy and low carb way to enjoy pizza! This is so delicious!

Cauliflower Pizza Crust - a healthy and low carb way to enjoy pizza! This is so delicious!

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I’m sure I’ve told you guys many times that I prefer veggies to fruit. I eat a lot of veggies but the problem is that I don’t eat a huge variety of them. I buy huge bags of spinach, carrots, and frozen broccoli each week because I know those will never go to waste but I very rarely buy anything else. I just never know what to do with most veggies so I’ll buy squash, for example, and then it will sit in my fridge for 2 weeks before I finally toss it.

Well I’m trying to change my ways. I bought some cauliflower and made this Marinated Cauliflower Salad thinking that it would be nice to have a cold salad ready to go in the fridge. That way I could throw it on top of some spinach or make it a side dish for dinner without having to fuss with it. And it was perfect for that! I even tossed a couple spoonfuls of it into an omelet one day when I was too lazy to defrost broccoli – it was delicious!

This would be perfect to take to a cookout as a healthier alternative to potato or pasta salad!

One year ago: Baked French Toast with Pralines

5 from 1 vote
Marinated Cauliflower Salad
from Vegetarian Times
Ingredients
  • 3 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 clove garlic minced
  • 1 teaspoon olive oil
  • 2 cups bite-sized cauliflower florets
  • 1 small red bell pepper diced
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup Parmesan grated
  • salt and pepper to taste
Instructions
  1. In a large bowl, whisk together lemon juice, dijon mustard, garlic, and olive oil. Add cauliflower and toss to make sure all the cauliflower is coated. Refrigerate at least 4 hours, stirring once or twice.
  2. Toss in bell pepper, parsley, and Parmesan; stir together. Taste and add salt & pepper to taste.
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