Cauliflower with Capers and Lemon

This is a lovely side dish that we accompanied with our Veal loaves.  It's a great dish with a pop of acidity from the lemon and capers.  It's a great way to change-up your cauliflower routine!

Cauliflower with Capers and Lemon

Serves 6

Ingredients:

1 Pound Bag Frozen Cauliflower or Fresh Cauliflower (prepared/cut into bite-sized pieces)

1 Teaspoon Oregano

1/4 Teaspoon Crushed Red Pepper Flakes

Zest from 1/2 Lemon

Juice from 1/2 Lemon

3 or 4 Tablespoons of Capers (drained)

1/2 Cup Parmesan Cheese, Grated

1 Tablespoon Olive Oil

Step 1:  Preheat oven to 400 degrees Fahrenheit. 

Step 2:  In a large bowl, combine all ingredients except the cauliflower.  Blend well.

Step 3:  Add in the cauliflower and stir to combine.  

Step 4:  Place ingredients in a greased 2-quart baking dish.  Place in oven and bake for 30-40 minutes, or until desired tenderness is achieved.

Cauliflower-Cheddar Soup

Wow.  This is soup is sooooooooo delicious and so crazy creamy, it is hard to believe it only has 1 cup of heavy cream and 1 cup of cheddar in it.  It's a little bit of work to make it - only because you have to puree it, but it is so amazing -you won't mind at all.   I've adapted this from the book, "Keto in 28" by Michelle Hogan.  This is a perfect fall and winter food!

Cauliflower-Cheddar Soup

Serves 4

Ingredients:

8 Slices of Bacon, Chopped

1 Tablespoon Butter

1 Medium Onion, Chopped

2 Teaspoons Minced Garlic

4 Cups of Cauliflower Florets 

4 Cups Chicken Broth

1 Cup Heavy Cream

2 Tablespoons Water

2 Tablespoons Corn Starch

1 Cup Shredded Sharp Cheddar Cheese

Chives - for garnish

Step 1:  In a large sauce pan over medium heat, cook the bacon until crispy.  With a slotted spoon, remove the bacon bits and place into a bowl for later use.  Do not discard the bacon fat in the pan.

Step 2:  In the pan with the bacon grease, add the butter, onion and garlic.  Saute over medium until onion is almost translucent.  Then, add the cauliflower.  Continue to saute for about 5 minutes, until the the cauliflower is beginning to soften.

Step 3:  Add the chicken broth to the pot and let it come to a boil.  Reduce the heat and let it simmer for about 15-20 minutes - until the cauliflower is soft.  Stir in the cream and remove from the heat.

Step 4:  Transfer the soup to a food processor and puree until very smooth.  

Step 5"  Return the soup to the pot and place over low heat.  

Step 6:  In a small bowl, whisk together the water and cornstarch.  Stir into the the soup and also add 1/2 the cheese.  Stir until the cheese melts.

Step 7:  To serve, garnish with the remaining cheese, the reserved bacon from step 1 and chives.

Turkey Broccoli and Cauliflower Hotdish

I walked into the kitchen the other day and there was a frozen turkey residing in my sink.  I looked at my hubby who promptly replied, "I plan to put it on the smoker tomorrow".  Awesome.  Sounds delish . . .. and then it ended up unexpectedly raining.  So, that left me with the task of roasting a turkey - and we at it for the next 3 days.  What's your favorite thing to do with leftover turkey?  Sandwiches?  Soup?  Hotdish?  Pasta?  Chow Mein?  Well, all of those are good suggestions - and here is what we went with on day 3 of leftovers.  I hope you enjoy.

Turkey Broccoli and Cauliflower Hotdish

Ingredients:

16 oz (1 lb) of Broccoli - Cauliflower Frozen Vegetable Blend, defrosted

3 Cups Turkey (shredded or cut into small pieces)

2 Tablespoons Butter

1 Small Onion, Diced

8 oz Fresh Sliced Mushrooms 

3 Tablespoons Whole Wheat Flour

1 and 1/2 Cups Low-Sodium Chicken Broth (or Turkey broth if you have it)

2 Tablespoons Dry Sherry

3 Tablespoons Half and Half

1/2 Cup Parmesan Cheese

Salt and Pepper

1/4 Cup of Sliced Almonds or Breadcrumbs

Step 1:  Preheat oven to 375 degrees Fahrenheit.  Grease a 9 x 13 baking dish.

Step 2:  Pour the vegetables into baking dish, spread out into and even layer.  Distribute the turkey on top of the broccoli and cauliflower.  Set aside.

Step 3:  In a medium skillet, melt the butter over medium heat.  Add the onions and mushrooms and saute until the onions just begin to brown.  Stir in the flour until the onions and mushrooms are well coated.  Pour in the broth and stir to combine.  Bring to a boil and cook for 1 minute.  Next, add the sherry, 1/2 and 1/2, and the cheese.  Stir to combine.  Season to taste with salt and pepper.  

Step 4:  Pour the mushroom mixture over the top of the turkey and vegetables.   Sprinkle with either the sliced almonds or breadcrumbs (your choice).  Place in oven uncovered and bake for 30 minutes or until heated thoroughly.

Creamy Mashed Cauliflower

Let me start by saying:  I do not like cauliflower.  Here is a conversation from our house yesterday:

Me:  What do you want with the meatloaf tonight?

Hubby:  mmmmm.  I don't care.

Me:  I was thinking baked potatoes..?

Hubby gives me a discerning look. And then says:  Cauliflower?

Me:  Eww.

And then I decide to make myself a baked potato and him cauliflower.  But then I forgot to grab a potato from downstairs and I didn't feel like walking back downstairs.  So, cauliflower it was!  And boy, oh boy, it turned out fab.u.lous!  I've made mashed cauliflower before and I wasn't impressed.  However, I went with the clean-out-the-fridge route and mixed in a little Parmesan and cream cheese when I mashed it.  Swooooooon!  All that was left was one big spoonful . . .so I know it well received :)

Mashed Cauliflower

Serves 4

Ingredients:

1 lb Frozen Cauliflower

1 TB Cream Cheese

1 TB Olive Oil

1 Teaspoon Garlic

1/4 Cup Parmesan Cheese

Salt and Pepper to taste

Step 1:  Cook the cauliflower per the instructions on the container.  I microwaved mine.  Drain well.

Step 2:  In a food processor, add the cauliflower + the remaining ingredients.  Pulse until smooth.  Taste, adjust salt and pepper as needed.  Serve immediately.  Nobody likes cold cauliflower puree.

Tequilaberry Salad

And so you ask, "what the heck is a tequilaberry?" Well, Tequilaberry was a local restaurant here in the Twin Cities in the Anoka area. They closed a while back, but at one time were very highly popular. This was the house salad there. It's super yummy and feeds a crowd - great for holidays or potlucks because it really does feed a crowd.  Try it. You'll like it. It's delicious.

Tequilaberry Salad

For the Salad:

1 Head Lettuce, torn into bit sized pieces

1 Head Cauliflower, chopped into bit sized pieces

1 Cup Bacon Bits (or more if you really like bacon)

1 Cup Parmesan Cheese

For the Dressing:

1 and 1/2 Cups Mayonnaise

1/3 Cup Sugar

1/4 Cup Milk

Place all salad ingredients in a large bowl. In a separate  not quite as large, bowl - mix the dressing ingredients until smooth. Pour over salad and toss the salad. Serve immediately.

If you plan to bring this to a potluck, here are a few tips:

- After making the dressing, store it in a separate container from the salad.  When ready to serve, just shake it up a bit before dressing the salad.
- Make sure that both the bowl and salad dressing container have tight fitting lids for travel purposes.
- Always tear your lettuce - never use a knife!  When using a knife, it bruises the lettuce and causes it to brown.  Tearing it does not have that effect.
- The salad and the dressing can be prepared up to 1 day in advance.  Just make sure to store them separately and only combine to serve.