Tag Archives: the many uses of cauliflower

Easy Ratatouille with Parmesan Faux-lenta

9 Mar
Besides the thrill of being able to tell my kids that we were having ratatouille for dinner (like the movie!), I had a bunch of mish-mosh veggies in my fridge that needed to be used up last weekend. This recipe did the trick! Since dinner is not dinner without large quantities of meat in our family, I made up some quick meatballs to accompany it. However, it can easily be a meatless alternative meal for your Lenten fast Fridays (if you’re into that kind of thing!). Another huge plus is that the leftovers make for amazing omelets in the morning!
  • 1/2 cup olive oil (plus more as needed)
  • 1 medium onion, chopped
  • 1 1/2 tsp minced garlic
  • 2 large eggplant, peeled and cubed
  • 1 green pepper, cubed
  • 1 red pepper, cubed
  • 1 yellow pepper, cubed
  • 2 large zuchinni, cubed
  • 1 can tomato paste
  • 2 tsp dried rosemary
  • 2 tsp dried thyme
  • 2 tsp dried sweet basil (or 2 Tbsp fresh, finely chopped)
  • pinch of dried fennel
  • salt and pepper to taste

Heat olive oil in large skillet over medium heat. Add chopped onion and garlic and sauté until softened, but not browned. Add the remainder of the veggies and sauté, 5-10 minutes, mixing gently. Add all herbs, and continue to sauté until veggies are very soft, 10-15 minutes. Add in extra olive oil in small amounts as necessary to keep everything moist. Stir in tomato paste until well distributed and heated through. Season to taste with salt and pepper and serve!

Parmesan Faux-lenta 

  • 1 large head cauliflower, cleaned, chopped, and finely riced in food processor
  • 2 Tbsp olive oil
  • 3/4 cup parmesan cheese, plus 1/4 cup for sprinkling
  • 1 egg
  • 1 tsp sea salt
  • 1/4 tsp pepper
  • 1/2 tsp garlic powder

Preheat oven to 350. Heat olive oil in large saucepan, add riced cauliflower and cook on medium heat for approximately 10 minutes. Remove from heat and mix in remaining ingredients. Line a 9×13 baking pan (or, 8×8 depending on the size of your cauliflower) with lightly greased parchment paper. Spread cauliflower mixture on pan about 3/4-1in thick (as pictured above). Bake for 25-30 minutes until slightly golden. Sprinkle with remaining parmesan cheese, bake for 5-10 more minutes. Cool slightly, cut into squares, and serve with ratatouille!

Happy Friday,


Who is sick of eggs for breakfast part 2- Maple “grits” pudding

7 Feb

In keeping with our many uses of cauliflower theme, I couldn’t help but try a “sweet” breakfast casserole that could also double as a dessert. Apparently bread pudding is a pretty popular thing. I never heard of it until dining (pre-primal) in a restaurant we liked back in Monterey called the Crown and Anchor. The waitress insisted the only dessert, in her eyes, was their famous bread pudding. While this is not technically paleo or primal with the pure maple syrup as the sweetener, in the 80/20 grand scheme of life a grain-free, cauliflower based dessert is a pretty good way to treat yourself. I taste tested this on my neighbor, a maintenance worker who was fixing my heater on my cooking adventure day (I had three dishes going at once, he probably thought I was nuts!), my husband, and a cadet. They all seemed to give it a thumbs up, so I hope you will enjoy it too!

“Pudding” Base
1 Tbsp butter
1 1/2 cups cauliflower “grits” (about half a large head of cauliflower, or one small)
1 small 6oz can full fat coconut milk
1/4 tsp salt
1 tsp cinnamon (or more, depending on preference)
3 eggs
1/4 cup pure maple syrup (you could substitute honey here if you prefer)

“Crumb” topping
1/2 cup almond flour
1/2 stick butter, softened
1 Tbsp raw honey
1/2 tsp cinnamon
pinch of salt
1/2 cup pecans (or nut of your choice), coarsely chopped

Preheat oven to 350 and lightly butter a 8×8 pan, pie dish, or 2qt baking dish.

For Pudding: Pulse cleaned and chopped cauliflower in food processor until it resembles grits, melt butter in saucepan, add cauliflower grits, coconut milk, salt, and cinnamon, and stir occasionally for a few minutes on medium heat. Remove from heat and add whisked eggs and maple syrup. Pour into prepared pan.

For topping: Stir together almond flour and cinnamon, work in softened butter until mixture resembles crumbs, add honey and pecans and stir to combine. Sprinkle on top of pudding mixture in pan.

Bake for 35-40 minutes until pudding base is firm. Slice and serve with a drizzle of heavy cream. Yum!



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