Tag Archives: crustless quiche

For the love of cauliflower

1 Mar

I love cauliflower. From oven roasted to a rice substitute, we eat it at least two to three times a week, if not daily. The health benefits, taste, and versatility of cauliflower clearly outweigh the not always pleasant aroma that fills your kitchen while cooking! So, yesterday I spent the evening with cauliflower testing and re-testing some new soon-to-be favorites. The best part about these two recipes is that you can make them at the same time, save the leftovers, and save yourself from cleaning your food processor too  many times in one week!

 

 

Cauliflower wraps, courtesy of  Empowered Sustenance

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  • 1 head cauliflower, roughly chopped
  • 1 Tbsp olive oil or coconut oil
  • 1/2 tsp sea salt
  • 2 eggs
  • 2 egg whites
  • 1 tsp garlic powder (or, substitute any favorite spices)

Preheat oven to 375. Rice cauliflower in food processor until very fine. Heat oil in large skillet and add riced cauliflower. Sauté until soft. Let cool slightly and wrap in thin dishtowel to squeeze out excess liquid. Add remainder of ingredients and mix thoroughly. Spoon mixture in a circle onto lightly greased parchment lined baking sheet. Press down until it’s as thin as it will get without any separation. Best to use your hands here! Bake for 25 minutes until firm. Gently flip them over and bake for an additional 10 minutes. Remove from oven and place on wire cooling rack.

Use them as breakfast burritos with scrambled eggs, a simple deli meat wrap, or with ground meat for tacos. The filling will need to be rather light. I had the best luck with sliced deli meat. A heavier filling will make them fall apart. BONUS: They freeze well! This is a big plus since they are not the quickest things to whip up on any given busy day. Thank you Lauren for a fun new way to eat cauliflower, and my friend Sue for sharing the love about Empowered Sustenance!
 


Easy Cauliflower and Bacon Quiche Casserole

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  • 1 package nitrate free bacon
  • 1 large head cauliflower, roughly chopped
  • 1 small onion, roughly chopped
  • 5 cups raw spinach
  • 6oz can full fat coconut milk
  • 6 eggs
  • 1 Tbsp lemon juice
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
  • 2 tsp garlic powder
  • 1/2 tsp red pepper flakes

Preheat oven to 375. Bake bacon on foil lined pan for 15 minutes or until crisp. While bacon is cooking,  pulse cauliflower until nicely riced (you may have to do 2 batches). Add remaining ingredients except spinach, and combine thoroughly. Add cooked bacon (right from the oven, no need to cool!) and pulse until nicely chopped up in the mixture.  Add spinach and pulse briefly to combine. Turn oven down to 350. Liberally grease a 9×13 pan with coconut oil or reserved bacon fat, pour cauliflower mixture in pan, and bake for 40-45 minutes until set. Let cool for a few minutes before slicing and serving. This tastes super, both out of the oven or as leftovers re-heated throughout the week.


Happy Friday,
Heather
 
More exciting ways to use cauliflower:
 
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