Looking to lighten up your sides? Try this Instant Pot Mashed Cauliflower seasoned with broth and garlic for a tasty lower carb option.

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Cauliflower really is a magical vegetable. It can replace pizza crust, chicken nuggets/wings, rice, pasta, and potatoes. The first time I had mashed cauliflower was over a decade ago and it was quite watery – not the most appealing substitute for potatoes. But this Instant Pot version results in a thicker consistency more closely related to mashed (whipped) potatoes and just as delicious paired with turkey, ham, or even a slow roast leg of lamb.

To make this, you steam the florets in broth, chicken or vegetable depending on your preference, along with garlic. Once cooked, make sure you drain all the liquid (I know it seems like a waste so if you wan to save it for soup be my guest) and then blend the garlic and cauliflower together. After that you simply add a little sour cream, butter, and salt and pepper to taste.

Welcome to Holiday Side Dish Week 2022 hosted by Heather from Hezzi-D’s Books and Cooks. This year we have over 45 side dishes to help you plan your holiday meals.

Wednesday Holiday Side Dish Recipes:

• Air Fryer Brussel Sprouts with Bacon from Cheese Curd In Paradise
• Air Fryer Brussels Sprouts from An Affair from the Heart
• Apple and Chestnut Stuffing from Hezzi-D’s Books and Cooks
• Homemade Rice Pilaf from Kathryn’s Kitchen Blog
• Old-Fashioned Candied Yams from Palatable Pastime
• One Pot Brussels Sprouts with Lemon Orzo from A Kitchen Hoor’s Adventures
• Pineapple Casserole from A Day in the Life on the Far
• Potato Gratin with Gruyére, Bacon, and Leeks from Karen’s Kitchen Stories
• Puff Pastry Wrapped Asparagus Bundles from Blogghetti
• Pumpkin Methi Luchi from Magical Ingredients
• Roasted Pepitas from Art of Natural Living
• Twice Baked Potato Casserole from Hostess At Heart

INSTANT POT MASHED CAULIFLOWER

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Yield: 4-6 servings Prep Time: 15 Minutes Cooking Time: 8 Minutes 8 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 large head cauliflower, core removed and cut into large florets
• 1/2 Tbsp olive oil
• 4 cloves garlic, smashed
• 1-1/2 cups chicken stock or vegetable broth
• 1/2 Tbsp unsalted butter
• 1 Tbsp sour cream
• 1/2 tsp salt, or to taste
• 1/4 tsp fresh ground pepper, or to taste

Directions

1. Set instant pot to sauté and add olive oil. Add garlic and cook until golden brown on all sides, about 2 minutes. Add broth and cook 1 minute.
2. Turn off sauté mode, and the steamer basket inside and put the cauliflower in the basket. Close the lid and set the valve to sealing. Set to cook on high pressure for 3 minutes.
3. When complete, use the quick release function to release the pressure. then open half way and let stand another 3 minutes.
4. Drain all of the liquid and transfer the cauliflower and garlic to a food processor or blender. Add butter, sour cream, salt, and pepper and pulse until blended and creamy. Taste and adjust seasonings if needed.
5. Transfer to a mixing bowl or serving dish and serve immediately.

Source: Adapted slightly from Diethood.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Roasted veggies are the best – so I mixed up a whole bunch of them, added crispy chickpeas, and drizzled the whole roasted veggie bowl with a lemon tahini dressing.

There’s a restaurant in Columbus called Brassica which serves up Mediterranean inspired pita sandwiches, salads, and bowls in an assembly line style made popular by Chipotle. It seems that there are tons of these types of restaurants these days but Brassica is one of my favorites, and after a recent visit I decided to try my hand at making a similar roasted veggie bowl at home. Because that’s how I roll.

I present to you, a bowl full of roasted vegetables topped with crispy chickpeas and a lemon-tahini dressing. It never ceases to impress me how something so simple can be so incredibly delicious and make me forget I’m not eating meat. There’s cauliflower, broccoli, eggplant, sweet potato, carrot, and red onion all mixed up in there. You could also add quinoa for a Quinoa Chickpea Salad if you prefer a little more vegetarian protein.

Then they are served over a bed of kale and lentils or rice (or both if you’re me) and drizzled with lemon-tahini dressing. If you want to go the extra mile you can also make your own tahini.

The crispy chickpeas on top add great texture and flavor to the dish. This was actually my first time roasting them on the stove top and I think I actually prefer it to the oven, especially when I need the oven space to cook other things like the veggies in this particular situation. You could definitely make a huge batch of these crispy chickpeas in advance and store them until needed.

The best thing about these roasted veggie bowls is that you can easily customize them with whatever veggies you prefer. You could also add a dollop of hummus and serve it with warm pita. I actually added a little bit of Cleveland Kraut Beet Red kraut on top of mine because why not? And it’s so pretty!

Two years ago: Lemon-Lime Pistachio Bars

Three years ago: Octoweenie-Mac and Cheese Bagel Bites

Three years ago: Homemade Garbage Plates

Four years ago: Baked Oatmeal with Blackberries and Bananas

Five years ago: Chocolate Chip Cookie Dough Cupcakes

ROASTED VEGGIE BOWL WITH LEMON TAHINI DRESSING

Serves 6

Ingredients:

VEGGIES

1/2 head cauliflower, florets chopped

1/2 head broccoli, florets chopped

1 eggplant, peeled and chopped

1 sweet potato, peeled and chopped

2 large carrots, peeled and chopped

1/2 red onion, chopped

2 Tbsp olive oil

Salt and pepper, to taste

DRESSING

1/3 cup tahini

1/3 cup water

1/4 cup lemon juice

2 cloves garlic, minced

1/2 tsp cumin

1/4 tsp salt

1/4 tsp cayenne pepper

CHICKPEAS

1 (15 oz.) can chickpeas, drained

1 Tbsp olive oil

1/2 tsp paprika

1/4 tsp garlic powder

Pinch of cayenne pepper

Salt and pepper, to taste

ASSEMBLY

Fresh chopped parsley

Chopped kale

Lentils or rice

Directions:

1. Preheat the oven to 400ºF.
2. Place veggies on two large baking sheets lined with foil. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Toss until coated.
3. Roast in the oven for 20 minutes, stir, return them to the oven (alternating racks), and roast for an additional 10-15 minutes, or until tender and browned on the edges.
4. While the veggies are roasting, make the lemon tahini dressing. Add all ingredients to a blender, blend until smooth, and then refrigerate until ready to serve.
5. Heat 1 tablespoon oil in a skillet over medium heat. Add chickpeas and season with smoked paprika, cayenne, and salt and pepper. Stir and cook for about five minutes, or until slightly crispy. Remove from the heat.
6. To assemble, place roasted veggies over a bed of kale and lentils (or rice), top with spiced chickpeas, and parsley. Drizzle the dressing over top, and toss to combine.

Source: Adapted from Chicho’s Kitchen.

This soup is for when you need a warm hug in food form. With roasted cauliflower, chicken peas, and butternut squash.

While the beginning of 2016 hasn’t been bad, I certainly haven’t gotten off to the best start. I contracted a nasty cold, forgot how to correctly add powers of 10 (thankfully 3 others were with me in that error, unfortunately however for my mouse experiment), was nearly run off the road by an oblivious driver, produced some of the most perplexing data my boss has ever seen (he actually said that), and then could not get a gas pump to register which type I wanted to select – the buttons simply would not respond. So I went to a second pump, and then a third, and then finally waited behind someone that was on a working pump only for it to be my turn and still couldn’t get it to work on top of my debit card getting frozen by my bank after 4 swipes/cancelled transactions at a gas station. But then I actually read the screen where it said “please lift nozzle and select fuel type”- moron. I swear most gas stations you select first before lifting. With all that in mind along with winter finally taking hold, I think it’s time to curl up with a nice warm bowl of soup.

One year ago: Pumpkin Ice Cream

Two years ago: Goat Cheese Stuffed Bacon Wrapped Dates

Five years ago: Quinoa Pilaf with Pine Nuts

ROASTED CAULIFLOWER & BUTTERNUT SQUASH SOUP

Serves 6-8

Ingredients:

3 to 3 1/2 pounds butternut squash (approximately 2), seeded and quartered

1 head of cauliflower, chopped into florets

1 (15 oz.) can chickpeas

5 garlic cloves, peeled and left whole

4 Tbsp olive oil, divided

2 tsp salt, divided

1/2 tsp ground white pepper

1/2 tsp paprika

1 (32 oz.) carton reduced sodium vegetable broth

2 Tbsp honey

1/2 cup heavy cream

1/4 tsp ground nutmeg

Directions:

1. Heat the oven to 400 degrees. Line two half sheet pans with foil and lightly coat with nonstick spray.
2. Brush the flesh of the squash with 1 tablespoon olive oil and season with 1 teaspoon of the salt and the white pepper. Place flesh-side-down (skin-up) on prepared baking sheet.
3. In a large bowl, toss the cauliflower florets, chickpeas, and garlic with 3 tablespoons olive oil, 1 teaspoon salt and paprika. Spread evenly over the second prepared baking sheet. Place both sheets in the oven and roast for 30-35 minutes or until soft and tender. Reserve about 1/2 cup chickpeas for garnish and allow to cool.
4. In a large Dutch oven (or heavy pot) over medium heat, bring vegetable broth to a boil. Scoop the squash flesh from the skin into the pot along with the cauliflower mixture. Add the broth and honey. Bring back to a simmer then remove from heat.
5. Using an immersion blender*, puree the mixture until smooth. Stir in the heavy cream and return to a low simmer over low heat (keep lid on as the thick soup may splatter). Season with nutmeg and add additional salt and pepper to taste.
6. Serve immediately garnished** with reserved chickpeas.

*You may also transfer the soup to a blender in batches, but let it cool off a little first.

**I added a dollop of beet hummus for fun.

Source: Adapted from my Butternut Squash Soup and Kim’s Cravings.

If you like pizza night, fall flavors, and curry then this pizza is for you. My favorite Greek yogurt crust is topped with pumpkin curry sauce, two cheeses and lots of veggies.

While it may be #PumpkinWeek here on the blog, in real life it is #OhioEggs week as I am galavanting around Columbus this week with a wonderful group of bloggers learning all there is to know about eggs. Be sure to follow me on Twitter and Instagram to see what we are up to (and eating!).

In the mean time, back to the pumpkin! Today marks day 3 of #PumpkinWeek hosted by Terri from Love and Confections. I decided to take the savory route with my recipe today and just in case you thought I’ve already covered every pizza topping known to man, I got a little wild. I used pumpkin puree blended with a little olive oil and curry powder as the sauce and topped it with Mozzarella, cheddar, onion, cauliflower, broccoli, red bell pepper. Pretty simple, and pretty dang delicious.

#PumpkinWeek day 3 recipes:

• Chicken Mushroom and Pumpkin Stew from Making Miracles.
• Curried Pumpkin Waffles from A Kitchen Hoor’s Adventures.
• Healthy Pumpkin Dog Treats from {i love} my disorganized life.
• Pumpkin Banana Biscotti with Maple Syrup Glaze from Kudos Kitchen by Renee.
• Pumpkin Cream Cheese Bars from The Crumby Cupcake.
• Pumpkin Cobbler from Love and Confections.
• Pumpkin Curry Pizza from The Spiffy Cookie.
• Pumpkin Risotto from My Catholic Kitchen.
• Pumpkin Waffles from Recipes Food and Cooking.
• Pumpkin Yeast Bread from A Day in the Life on the Farm

I hope that you have been visiting all 19 blogs participating in this event to get your fill of pumpkin recipes. You can also find these great recipes and more on our Pinterest Board!

One year ago: Maple Apple Pie with Walnut Crumble Topping

Two years ago: Sloppy Joses with Avocado Cream

Four years ago: Ultimate Chocolate Chip Cookie n’ Peanut Butter Oreo Fudge Brownie Bar

PUMPKIN CURRY PIZZA

Serves 2-3

Ingredients:

1 recipe Greek yogurt pizza dough, risen

1/2 cup pure pumpkin puree

1 Tbsp olive oil

1 tsp curry powder

Salt and pepper, to taste

1/2 cup shredded Mozzarella cheese

1/4 cup shredded cheddar cheese

1/4 cup chopped yellow onion

1/4 cup chopped cauliflower

1/4 cup chopped broccoli

1/4 cup chopped red bell pepper

Crushed red pepper, optional

Directions:

1. Place pizza stone on middle rack and allow to preheat in the oven to 450°F.
2. Roll out dough to desired size and transfer to a pizza peel (or flat baking sheet) sprinkled with cornmeal.
3. In a small bowl, combine pumpkin puree, olive oil, and curry. Season with salt and pepper to taste. Spread mixture evenly over the dough, top with cheeses, onion, cauliflower, broccoli, bell pepper, and crushed red pepper if desired.
4. Transfer to the hot pizza stone (it’ll take a couple shakes) and bake for 15-20 minutes or until it the crust turns golden and the cheese starts to bubble. Allow to cool slightly before cutting and serving.

Source: The Spiffy Cookie original.

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This month for the Secret Recipe Club, I picked a recipe from Our Good Life. From the get go, Terri’s blog invites you to come hang out on her porch and stay awhile. With recipes such as pork steaks with root beer BBQ sauce, lemon confetti bundt cake, and slow cooker spaghetti sauce I would have a hard time leaving anyway! And after seeing a recipe titled “Midwest Loco Moco” I knew I had to try it even though I had never heard of a loco moco before, let alone a Midwest version.

Apparently a loco moco is a contemporary meal typically found in Hawaii and consists of white rice, topped with a hamburger patty, fried egg, and brown gravy. This midwest version changes things a little bit with cauliflower rice and a turkey patty. While I am not entirely sure how cauliflower and turkey turn something midwestern, I will say that this meal was wonderfully comforting and could easily function as a breakfast or dinner meal.

I have a weakness for burger patties topped with fried eggs.

One year ago: Peanut Butter & Chocolate Yogurt Covered Pretzels

Three years ago: Sweet Potato Kale Pizza with Rosemary & Red Onion

Four years ago: “Don’t Judge Me” Mac & Cheese

MIDWEST LOCO MOCO

Serves 4

Ingredients:

1 head of cauliflower

2-1/2 Tbsp olive oil, divided

1 lb. ground turkey

2 tsp steak seasoning

3 Tbsp unsalted butter

2 Tbsp minced onion

2 cloves garlic, minced

3 Tbsp all-purpose flour

1 cup reduced sodium vegetable broth

2 Tbsp reduced sodium soy sauce

Salt and pepper, to taste

4 eggs

Directions:

1. Remove the leaves from the cauliflower head, remove the white core, and divide into flowerettes. Pulse in a food processor until it resembles rice. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add cauliflower, cover and cook for 5 minutes, or until desired doneness. Remove from heat.
2. Meanwhile, in a large bowl, gently mix the turkey with the steak seasoning and form four patties. In a medium skillet, heat 1 tablespoon of oil oil over medium heat. Add turkey patties and fry 5 minutes per side, or until desired doneness. Set aside and cover with foil to keep warm.
3. In the same pan that the patties were cooked in, turn up to medium-high heat and melt butter. Add onions and garlic and saute until tender, about 3 minutes. Reduce heat and make a roux by adding the flour a little at a time, whisking continuously to avoid lumps. While whisking, add the vegetable broth and soy sauce. Add salt and pepper to taste and cook until gravy has reached the desired thickness. Set aside.
4. In a medium skillet, heat 1/2 tablespoon olive oil over medium heat. Fry four eggs to your desired doneness.
5. To assemble, scoop a cup of cauliflower rice onto plate, top with a turkey burger, pour brown gravy over the burger, and then top with one of the fried eggs. Repeat for remaining servings.

Source: Adapted slightly from Our Good Life.

Weekends are much too short and there are far too few of them. I know this because I’ve spent the better part of this summer with jam packed weekends but I am not necessarily complaining. Friends and family coming to visit, going out of town for weddings and camping, a whirlwind 600 mile road trip in under 24 hours, and even more to come in the remainder of summer. This past weekend I reunited with the friends I made during my short 1 year stint living in Knoxville between grad school and my current job for our second annual #cabinlife weekend. I hadn’t seen them since I departed in December and it was an awesome, yet too short, weekend like all the rest but we managed to pack it all in. Hot tub, shooting stars, frisky lightning bugs, card games, personal live music/sing-a-long, a walk along the river, and an excess of food and drinks.

What does this strange yet pretty looking pizza have to do with any of that? Not much really except that I did actually acquire this recipe from my friend Brandi who also happened to visit since I moved to Ohio but she was lucky enough to be here a few months ago during a huge snowfall. But that’s another story. This pizza consists of a cauliflower crust topped with a beet puree, goat cheese, candided walnuts, and fresh arugula. I might have a thing for arugula on top of pizza, don’t you think? Exhibit A/B/C/D.

Four years ago: Chicken Gyros with Tzatziki Sauce

BEET PIZZA WITH CAULIFLOWER CRUST (BEETZA)

Serves 2-3

Ingredients:

CAULIFLOWER CRUST

1/2 large head cauliflower

1 egg, lightly beaten

2 oz. goat cheese, crumbled

1 Tbsp fresh minced oregano (or 1 tsp dried)

1 Tbsp minced garlic (about 2 cloves)

Salt and pepper, to taste

BEET SAUCE

1 (15 oz.) can whole beets, rinsed and drained

2 Tbsp extra virgin olive oil

1 Tbsp balsamic vinegar

1/2 Tbsp minced garlic (about 1 clove)

1/2 tsp crushed red pepper (optional)

Salt and pepper to taste

TOPPINGS

1 cup walnuts

2 Tbsp brown sugar

1 Tbsp honey

Pinch Salt

4 oz. goat cheese, crumbled

2 handfuls fresh baby arugula

Directions:

1. Preheat oven to 450 degrees. Generously coat a cookie sheet or pizza pan with nonstick spray, set aside.
2. Use a cheese grater or food processor to shred the cauliflower into small crumbles (NOT puree). You should have 2 cups, if not shred more. Place cauliflower in a large microwave-safe bowl and microwave for 8 minutes. Allow to cool, then squeeze out excess liquid using a colander and paper towels.
3. Return cauliflower to the large bowl. Add remaining crust ingredients and stir until blended. Dump the mixture onto the prepared pan and pat into about a 12-inch circle. Spray crust lightly with nonstick spray and bake for 15-20 minutes, or until golden.
4. While the crust bakes, prepare the beet sauce. Add beets to a food processor (or blender) and pulse until finely chopped. Add olive oil, balsamic vinegar, garlic, and red pepper (if using). Pulse until smooth. Season with salt and pepper to taste. Set aside and prepare the candied walnuts.
5. In a small skillet over medium heat combine the walnuts, brown sugar, and honey. Cook until the sugar melts and forms a thick syrup, stirring constantly, about 3-4 minutes. Immediately pour onto a parchment or silicone-lined baking sheet. Spread out into a single layer and allow to cool.
6. When the crust is cooked and golden, remove from oven. Spread beet sauce over the pre-baked crust and sprinkle with goat cheese. Bake for another 5-10 minutes or until the cheese is soft and bubbly.
7. Sprinkle with candied walnuts and fresh arugula. Cut into 6 slices and serve immediately.

Source: Adapted slightly from my friend Brandi and my Cauliflower Pizza Crust.

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tag #TheSpiffyCookie

Chili has never been easier, just throw everything in your slow cooker and let it do the rest. Try this vegetarian version with cauliflower and pumpkin.

Hi and welcome to day 2 of #PumpkinWeek hosted by Terri from Love and Confections. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

Check out all the #PumpkinWeek Bloggers and their recipes:

• Baked Pumpkin Donut Holes by Love and Confections
• How to: Make Your Own Pumpkin Puree by Culinary Adventures with Camilla
• Slow Cooker Vegetarian Pumpkin Chili by The Spiffy Cookie
• Pumpkin Ravioli with Tarragon by Curious Cuisiniere
• Pumpkin Spice Instant Hot Chocolate Mix by Lady Behind The Curtain
• Pumpkin Praline Pancakes by A Day in the Life on the Farm
• Baked Pumpkin Donuts by Making Miracles

Recently my friends hosted a chili cook off and obviously I participated. Normally I stick to my dad’s tried and true chili (which has won competitions in the past) but I decided to do something completely different. I figured what better time to experiment than with a crowd of people to eat at least some of the potentially disastrous results?

I based this recipe off of my dad’s but with lots of substitutions including black beans, pumpkin puree, and cauliflower. When I first tasted it I felt like something was missing only to realize it was meat. So while it wasn’t a failure, as a meat-eater this chili was just okay. Seems kind of wrong to post a recipe that I’m not screaming is the best thing in the whole wide world but that’s life, not everyone likes the same things. If you are vegetarian it may be right up your alley and it is for you that I post this recipe. To me chili just isn’t the same without meat! The chili I voted for (and which won) was made with pulled pork – something I definitely need to try.

One year ago: Chocolate Pumpkin Cupcakes with Cinnamon Buttercream

Three years ago: Stuffed Flank Steak with Potato Cakes and Amaretto Chocolate Cheesecake

SLOW COOKER VEGETARIAN PUMPKIN CHILI

Serves 6-8

Ingredients:

1 large cauliflower head, cut into bite-size pieces

1 medium onion, chopped

1 (12 oz.) bottle beer

1 (15 oz.) can diced tomatoes with juice

1 (15 oz.) can crushed tomatoes

1 (12 oz.) can tomato paste

2 cups pumpkin puree

1/4 cup brown sugar

3 Tbsp chili powder

2 tsp oregano

2 tsp cumin

1 tsp cinnamon or pumpkin pie spice

3/4 tsp dry mustard powder

Salt and pepper, to taste

1/2 Tbsp sriracha (or other hot sauce), optional

2 (15 oz.) cans black beans, drained and rinsed

1 green bell pepper, diced

Favorite toppings

Directions:

1. Lightly coat the inside of your slow cooker with nonstick spray. Add all ingredients except beans, pepper and toppings. Thoroughly mix, cover, and cook on low for 4-6 hours.
2. Stir in beans and pepper. Cook for another 15 minutes. Serve with favorite chili toppings.

Source: Adapted from my dad’s Pickleball Chili.

What’s a tailgate without a little heat in the form of buffalo wing sauce? But just because we’re talking about buffalo wings does not mean it has to scare away the health-conscious or vegetarians. I made this buffalo dip healthier by using Greek yogurt based Ranch dressing and cream cheese, then veggie-fied it with cauliflower instead of chicken. Best part is that even the indulgent, meat-lover’s will enjoy this dip. Bake in the oven or warm in a mini slow cooker, then serve with celery, carrot, and chips!

Here’s what the rest of the crew brought to the table…

Starters
Diablo’d Cheesy Bacon-Onion Pinwheel Rolls by Things I Make (for Dinner)
Spiced Kofta with Carrot Karma Yogurt Dip by Culinary Adventures with Camilla

Dips
Baked Potato Beer Dip by Cheese Curd In Paradise
Hot Caramelized Onion Dip by Eliot’s Eats
Healthier Buffalo Cauliflower Dip by The Spiffy Cookie
Dunkin Duck, Cheesy Bacon and Ranch Dip by A Day in the Life on the Farm

Mains
El Diablo Mango Mustard Glazed Grilled Scallops by Making Miracles
Honey Grilled Chicken and Vegetable Kebabs by Debbi Does Dinner Healthy
Thai Chicken Skewers by Sew You Think You Can Cook
Bacon Cheeseburger Soup by From Gate to Plate

Sides
Grilled Parsley Potatoes by Curious Cuisiniere
Grilled Vegetables by Summer Scraps

Sweets
Pumpkin Bars by The Pajama Chef

One year ago: Ginger Soy Beef with Chile-Tomatoes & Peppers

Two years ago: Crunchy Oven-Fried Ravioli

Three years ago: Pumpkin Nutella Mini Cheesecake Bites

HEALTHIER BUFFALO CAULIFLOWER DIP

Makes approximately 4 cups

Ingredients:

1 (8 oz.) pkg. Greek yogurt-cream cheese blend, room temperature

1/2 cup Cosmic Karma carrot hot sauce (or favorite hot sauce)

1/4 cup low fat plain Greek yogurt

1/4 cup low fat milk

1 Tbsp ranch seasoning mix

2 cups chopped cauliflower

1/2 cup crumbled bleu cheese (or cheddar or mozzarella), plus more for topping

Directions:

1. Preheat oven to 350 degrees*. Lightly coat a 1-quart baking dish with non-stick spray.
2. In a large bowl, combine all ingredients. Pour into prepared baking dish.
3. Bake for 20 minutes or until mixture is heated through. Stir, top with additional cheese and return to oven until melted.
4. Serve with tortilla chips, crackers and/or vegetables.

*You can also dump it all into a small crockpot, cook on low and switch to warm for serving.

Source: Adapted from Kraft.

Disclosure: I received complimentary product from sponsors for this event. All thoughts and opinions are my own.

What a crazy World Cup game yesterday! I had my bets on Germany but was expecting a close game, as I am sure most people were. After the 4th goal I was completely at a loss for words. By the 6th goal I stopped paying close attention and was attending to other things, therefore missing the final two goals making it a 7-1 win for Germany. I don’t think I’ve ever seen a score that high ever in soccer, even when playing on my own club teams growing up. What a sad way for the hosting country to be booted out of the race. At least they get to play in the third-place game. On the up side, I’m even more impressed with the USA team keeping Germany to one goal in our game!

But moving on to this stir fry. After seeing a couple recipes for cauliflower rice I was sold. All I needed was to get my hands on some cauliflower, and after my broccoli/cauliflower/cabbage U-picking adventure that mission was completed. The texture of the cauliflower may not exactly resemble rice but it was close enough that neither myself nor my dad were overly aware of the substitution. As for the tofu, it was so sufficiently drained and dried that it sucked up all the flavors from the peanut-soy sauce, resulting in some of the best tofu I’ve ever had. If you’re been looking for a super-vegged out meatless meal, I highly recommend trying this.

One year ago: Salted Nutella Caramel Chocolate Chip Cookie Bars

CRISPY PEANUT TOFU & CAULIFLOWER FRIED RICE

Serves 4

Ingredients:

TOFU & SAUCE

14 oz. extra firm tofu

1-1/2 Tbsp sesame oil

1/4 cup low sodium soy sauce

1/4 cup light brown sugar

2-1/2 Tbsp peanut butter

1/2 tsp chili garlic sauce

FRIED RICE

1 medium (about 24 oz) cauliflower, rinsed and dried

2 eggs, lightly beaten

1 Tbsp sesame oil

1/2 small onion, diced fine

1/2 cup frozen peas and carrots

2 garlic cloves, minced

5 scallions, diced, whites and greens separated

Directions:

1. Drain the tofu for 1-1/2 hours before you want your meal ready. After draining, roll tofu in an absorbent towel several times and then place something heavy on top to press (such as a heavy flat-bottomed pot/pan). Let sit for 15 minutes.
2. Near the end of draining, preheat oven to 400 degrees and cube tofu. Place on a parchment-lined baking sheet and arrange in a single layer. Bake for 25 minutes to dry/firm the tofu. Once baked, remove from oven and let cool.
3. In a medium bowl, whisk together all the sauce ingredients until combined. Add cooled tofu to the sauce and stir to coat. Let marinate for at least 15 minutes to saturate the tofu and infuse the flavor.
4. In the meantime, shred your cauliflower into rice by using a large grater or food processor. Set aside.
5. Heat a large skillet over medium to medium-high heat. Using a slotted spoon, place tofu into the preheated pan. Add a few spoonfuls of the sauce to coat. Cook, stirring frequently for a few minutes until browned. It will stick to the pan a bit. Remove from pan and set aside and cover to keep warm.
6. Rinse pan under very hot water water and scrape away any residue. Return to heat. Add the eggs to the pan, turning a few times until set; set aside and cover to keep warm.
7. Add the sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft. Add the cauliflower along with a few spoonfuls of sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is tender. Stir in the egg then remove from heat and mix in scallion greens.
8. Serve tofu over cauliflower rice and any leftover sauce.

Source: Adapted from Minimalist Baker and Gina’s Skinny Taste.

The USA may have lost yesterday but it was only 0-1 against Germany AND Portugal beat Ghana 2-1 which means scenario #4 played out in our favor to advance to the next round! The next opponent will be Belgium on July 1st at 4pm Eastern time and of course I am working and will again be forced to DVR the game and avoid social interactions as much as possible until arriving home. There is a slight chance I could watch it at work since I’ll be at the location with a TV in sight, but we shall see.

But now let’s talk about the game of figuring out what to do with all the cauliflower and broccoli I picked last week. I have  frozen a bunch, made broccoli cheddar soup, roasted it for side dishes, and now this sesame chicken with cauliflower. Originally I had planned on making it vegetarian with vegetable broth and only cauliflower but my parents seemed a little unexcited about the idea of eating just cauliflower for dinner so I went half-and-half. Feel free to go all the way in one direction, it’ll work either way! I was impressed with how the cauliflower turned out, they were perfectly tender and held up just as well as the chicken.

One year ago: Bobby Flay’s Crunchburger

Two years ago: Dark Chocolate Peanut Butter Banana Cookies

SESAME CHICKEN & CAULIFLOWER

Serves 4

Ingredients:

MARINADE

1 cup reduced sodium chicken stock

1/2 cup water

1/2 cup reduced sodium soy sauce

1/4 cup honey

1/4 cup rice wine vinegar

3 Tbsp light brown sugar

2 Tbsp cornstarch

1 Tbsp sesame oil

3/4 lb. boneless, skinless chicken breast, cut into 1-inch chunks

1/2 large head of cauliflower, cut into florets

SAUCE

1 Tbsp sesame oil

2 garlic cloves, minced

1 tsp dried ginger

1 tsp chili paste, optional

COATING

1 cup cornstarch

2 eggs

1/2 cup canola or vegetable oil

Directions:

1. Preheat oven to 325 degrees. Lightly coat a 9×13-inch baking dish with nonstick spray, set aside.
2. In a medium bowl whisk together the marinade (except for the chicken and cauliflower). Place 1/2 cup into a zip lock storage bag and add the chicken and cauliflower; seal and refrigerate for at least 30 minutes. Set aside the remaining marinade.
3. Meanwhile make the sauce. In a large skillet over medium heat add the sesame oil. Sauté the garlic, ginger and chile paste until fragrant, about 2 minutes. Add the reserved marinade to the skillet and simmer, whisking constantly, until the mixture has become a darker brown and thickened, about 10 minutes. Remove from the heat and cover.
4. Place the eggs in a shallow bowl and whisk until foamy, set aside. In a second shallow bowl add the cornstarch. Remove the chicken mixture from the refrigerator, drain from the marinade and pat dry with paper towels. Toss half the chicken mixture into the foamy eggs until well coated, then dredge in the cornstarch pressing to adhere. Transfer to a plate and repeat with the remaining chicken and cauliflower.
5. In a large skillet heat oil over medium-high heat, in two batches cook the chicken and cauliflower until golden brown, about 3 minutes, turning each piece halfway through cooking. Transfer to a paper towel-lined plate to drain. Repeat with the remaining pieces.
6. Place in a single layer in the prepared baking dish. Pour sauce evenly and turn to ensure each piece is coated.
7. Bake for 1 hour, turning every 15 minutes. Serve over rice and garnish with sesame seeds and scallions.

Source: Adapted from Brown Eyed Baker’s Sweet and Sour Chicken and Sesame Chicken.