Cauliflower Alfredo

I have been dying to try this for a while and finally got to do it, and it was fantastic!
Now I am a cheese based person, so we did sprinkle fresh grated parmesan cheese on top, but it was fantastic without it, just needed to satisfy my cheese craving :-)

Cauliflower Alfredo Sauce

INGREDIENTS
1 medium head of cauliflower 
1 large yellow onion
2-3 cloves garlic
1 tablespoon butter (or coconut oil)
5 cups chicken broth
¾ cup milk (or non dairy milk if needed)
½ teaspoon salt (I used Himalayan Pink Sea Salt)

INSTRUCTIONS

1. Cut the onion and garlic into thin slices. Meanwhile, melt the butter in a skillet on low heat, add onion slices and garlic and sauté covered on low until the onions and garlic are golden and caramelized (about 20 minutes).
2. Bring chicken broth to a boil. 
3. Cut the cauliflower into florets and cook in broth until tender (7-10 minutes). Reserve 3/4 cup of broth, drain the rest.
4. Place the tender cauliflower into a blender or food processor together with the caramelized onions, garlic, 3/4 cup of broth (or more as needed), milk and salt. Puree until smooth.
5. Store the sauce in a container with a lid (like a mason jar) and place in the fridge, if not using right away.Depending on the size of you blender, you can also double the recipe.

Cauliflower Bread Sticks

I have to admit, I have been waiting for months to try this and finally made the time to do it.   It was really yummy.  I think next time I would add some garlic, as it makes everything better :-)  I really was pleasantly surprised by the chewy texture.  It is close to a bread chewiness which I have sorely missed.   I shared these with a few people and everyone seemed to like them.

Cheesy Cauliflower “Bread” Sticks

INGREDIENTS

• 4 cups cauliflower "rice" (see below)
• 1 egg, slightly beaten
• 2 cups Mozzarella cheese, shredded, divided (I used the Kraft 6 cheese Italian blend, it was great)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon salt
• 1/2 teaspoon Italian Seasoning
• Marinara sauce for dipping

DIRECTIONS

1. Begin by turning 1 head of cauliflower into "rice." To do this, wash and clean the cauliflower and cut it into chunks (remove the core- is that what you call it?). There are several ways to "rice" cauliflower. You can use a food processor and pulse it until it's a "rice" consistency, or you can use a box grater. Alternatively, you could use a knife to finally chop the cauliflower until it looks like rice. An average head of cauliflower should yield about 4 cups of cauliflower "rice."
2. Microwave the cauliflower in a microwave safe bowl for 8 minutes.  Allow to cool completely.
3. Preheat the oven to 400 degrees F.
4. Use a fine mesh strainer to drain the cauliflower. Place the cauliflower "rice" in a clean dish towel and squeeze as hard as you can to remove any excess water. It may look like all the water is removed, but definitely don't skip this step as there is hidden excess water.
5. Once the cauliflower rice is drained really well, dump it into a large bowl. To the cauliflower rice, add 1 cup mozzarella cheese, 1 egg slightly beaten, 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1/4 teaspoon salt.
6. Stir the mixture well.
7. Line a rimmed baking sheet with parchment paper and spray it lightly with cooking spray. Spoon the cauliflower mixture onto the pan and use your hands to form it into a 8 1/2 x 11 inch rectangle (eyeball it- think piece of paper size)
8. Place in the oven for 35-40 minutes, or even longer until the crust is golden brown and firm.
9. Remove the crust from the oven and allow it to cool for about 10 minutes. Then top the crust with remaining 1 cup shredded mozzarella cheese, and 1/2 teaspoon Italian Seasoning.
10. Return the pan to the oven and bake for another 7-10 minutes, or until the cheese is melted.
11. Cut into "breadsticks" and serve with warm marinara sauce for dipping.

Cauliflower

I can't believe that it's true…mashed up/puréed cauliflower really is like mashed potatoes. This is a thing of beauty, while I cope with not having taters for another 5 weeks. This was a nice change from my zucchini, which while I love, I needed something different. I hope to do some spaghetti squash soon. In a week I can have olive oil again (score!) and I am thinking that with the olive oil and salt and pepper would be a nice thing to try. At this point, variations are appreciated. If nothing else, this diet has severely forced me outside of my comfort zone.

One of the things that the fake squishies (my word for mashed potatoes, it's a family thing.) go well with, is one of grill master K's expertly grilled steaks. Was the closest to a standard meal I have had in a while. Ken really has perfected steak grilling, and burgers, etc. I love the warmer months as I get Grill Master K's cuisine! And even though I have had to modify some of the seasonings I can have for right now, that was still one awesome steak!

As I am starting week 4 this week, I can't help but be thankful to incorporate rice and peas and soy back into my life. And Nuts!!! I am making some homemade peanut butter next week and you better believe I will be eating spoonful's of that! This makes me just that much closer to being able to try all the gluten free recipe's I have acquired and back to dairy!! Oh the end is in sight….just long distance yet, but I will make it!