I’ll be the first to admit I Hate Cauliflower. Give me its delicious brother broccoli and I’m a happy man.
For some reason cauliflower just never did it for me until I discovered these delicious recipes.
Burritos are amazing, but they’re just like people: It’s what’s on the inside that counts.Try this fully loaded burrito bowl. This bowl is jam-packed with deliciousness! Not only does it taste great but it keeps you satisfied and full.
- 2 cups roughly chopped cauliflower
- 2 tbsp. chopped cilantro
- 2 tsp. lime juice
- One 3-oz. raw boneless skinless chicken breast pounded to 1/2-inch thickness
- 1 tsp. taco seasoning mix
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 3 tbsp. canned black beans drained and rinsed
- 2 tbsp. shredded reduced-fat Mexican blend cheese
- 2 tbsp. fresh salsa with less than 90mg sodium per 2-tbsp. serving
- 1 tbsp. fat-free plain Greek yogurt
Pulse cauliflower in a blender until reduced to rice-sized pieces. Transfer to a medium bowl. Add cilantro and lime juice, and mix well.
Bring a skillet sprayed with nonstick spray to medium heat. Season chicken with 1/2 tsp. taco seasoning and add to the skillet. Cook for about 4 minutes per side, until cooked through. Remove from skillet, and cover to keep warm.
Remove skillet from heat; clean, if needed. Re-spray, and bring to medium-high heat. Add cauliflower mixture, and cook and stir until mostly softened and lightly browned, about 5 minutes. Transfer to a medium bowl, and cover to keep warm.
Remove skillet from heat; clean, if needed. Re-spray, and return to medium-high heat. Add onion and bell pepper, and sprinkle with remaining 1/2 tsp. taco seasoning. Cook and stir until softened and slightly blackened, about 4 minutes.
Add black beans and cook and stir until hot, about 1 minute. Transfer to the medium bowl with cauliflower, and immediately top with cheese.
Chop chicken, and add to the bowl.
Top with salsa and yogurt.
With the rainy days upon us were getting into the Netflix and chill months. For most people that usually means cozying up beside the fire watching a movie and mowing down on pizza. But we have a saying at Club Sweat, “summer bodies are built in the winter.” Remembering that the most important aspect of fitness which is maintaining your sanity and lifestyle swap out that doughy crust for cauliflower instead. The recipe below is so good you could even feed it to the kids and they wouldn’t know the difference! For an added bonus swap out the tomato sauce for salsa, and the pepperoni for chicken and you got yourself one delicious and healthy pizza!
5 cups roughly chopped cauliflower (about 1 medium head)
1/4 cup (about 2 large) egg whites
1/4 cup shredded part-skim mozzarella cheese
2 tbsp. grated Parmesan cheese
1 tsp. Italian seasoning
1/4 tsp. black pepper
1/8 tsp. salt
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Working in batches as needed, pulse cauliflower in a food processor until reduced to the consistency of coarse breadcrumbs.
Transfer cauliflower to a large microwave-safe bowl; cover and microwave for 3 1/2 minutes.
Uncover and stir. Re-cover and microwave for another 3 1/2 minutes, or until hot and soft.
Transfer cauliflower to a fine-mesh strainer, and thoroughly drain. Using a clean dish towel (or paper towels), press out as much moisture as possible. (There will be a lot of excess liquid.)
Return cauliflower to the bowl, and add remaining crust ingredients. Mix thoroughly.
To form the crusts, evenly divide cauliflower mixture into two circles on the parchment-lined baking sheet, each about 1/4-inch thick and 7 inches in diameter.
Bake until the tops have browned, about 35 minutes.
Cauliflower fried rice
Feeling Asian tonight? No problem! Swap out the fried rice for cauliflower and you got yourself a traditional Asian dish with all the same deliciousness and half the calories!
- 5 cups roughly chopped cauliflower (about 1 medium head)
- 3/4 cup egg whites
- 3 cups frozen stir-fry vegetables
- 1 cup frozen peas
- 1 cup chopped onion
- 1 tsp. chopped garlic
- 1 tbsp. sesame oil
- 1/4 cup thick teriyaki marinade or sauce
Working in batches, pulse cauliflower in a blender until reduced to small rice-like pieces.
Bring an extra-large skillet sprayed with nonstick spray to medium heat. Scramble egg whites until fully cooked, 3 – 4 minutes, using a spatula to break it up into bite-sized pieces. Transfer to a large bowl, and cover to keep warm.
Remove skillet from heat; clean, if needed. Re-spray, and bring to medium-high heat. Add frozen stir-fry veggies, peas, and 1/4 cup water. Cover and cook for 3 minutes, or until thawed. Add cauliflower, onion, garlic, and sesame oil. Cook and stir until veggies have mostly softened, 6 – 8 minutes.
Add scrambled egg whites and teriyaki sauce. Cook and stir until hot and well mixed, about 2 minutes.
My personal favorite Cauliflower dish is also the simplest to make. With football season in full swing and hockey right around the corner, Saturday nights and Sundays are going to be spent watching the tube. Save yourself the guilty Mondays and swap out calorie packed chicken wings for these delicious Cauliflower wings. This recipe is so simple even your husband could make it!
- 6 cups of cauliflower florets
- 3/4 cup Franks red hot ( or any flavour you prefer)
- 2tsp Garlic powder
- pinch of salt
- pinch of pepper
- 1tbsp coconut oil melted
Preheat oven to 450. Spray a baking sheet with olive oil. Set aside. Mix the garlic powder, salt, pepper, melted butter, and hot sauce in a small bowl. Add the cauliflower into a large gallon-sized bag, pour the buffalo sauce into the bag. Shake until the cauliflower florets are fully coated. Spread on a baking sheet. Bake for 20 minutes.
A couple swaps here and there and not only do you not sacrifice any taste you don’t sacrifice all the hard work you have put in at the gym.
That’s a win-win in our books!