Tag Archives: Mozzarella

Cheesy Garlic Cauliflower Bread

Cheesy Garlic Cauliflower Bread

You probably remember my post from a few weeks back with the Cauliflower Pizza Crust. It was a raging success! Thank you for all the feedback! And, thank goodness for Pinterest!

I f you were like us, you might have had some cauliflower leftover. I had also pinned a  recipe for this cheesy garlic bread.  I have to say, I don’t know which one we liked more…the pizza or the garlic bread! They were both amazing but I’m leaning toward the bread. I just felt sooo bad, but I wasn’t being. I really felt like I was eating cheesy bread sticks when I dipped them in the leftover pizza sauce.  They were also really good cold and leftover! (I know, it’s crazy and I’d say it’s just because I’m pregnant but Dr. Court thought so too!) The recipe is almost identical to the pizza crust. I didn’t change a thing from the recipe I from Mom, What’s for Dinner?

Give it a try and let us know which one YOU like better!

 

Cheesy Garlic Cauliflower Bread

1 cup cooked, riced cauliflower

1/2 cup shredded mozzarella cheese

1/2 cup Parmesan cheese

1 egg, beaten

1 tsp dried oregano

1/2 tsp crushed garlic

1/2 tsp garlic salt

olive oil

 

For Topping:

2 tablespoons softened salted butter

2 cloves garlic, finely minced

1/4 cup grated Parmesan cheese

1/4 cup grated mozzarella cheese

*Optional Marinara sauce for dipping  (I highly recommend this…we used leftover pizza sauce.)

 

Preheat oven to 450 degrees.

Chop the cauliflower florets into chunks and steam them in a steamer or on the stove until slightly soft for 15 minutes. Place in a ricer or grate.

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

 

To Make the “Bread”:

Prepare your baking stone or sheet by spreading a small amount of olive oil on it and top with parchment paper. (I also, highly recommend using the parchment paper. It made it so much easier as it didn’t stick or burn.)

In a medium bowl, stir together 1 cup cauliflower, egg, Parmesan and Mozzarella. Add oregano, crushed garlic and garlic salt, stir.

Transfer to the baking stone or sheet, and using your hands, pat out into a large rectangle.

Bake at 450 degrees for 15 minutes.

Remove from oven.

Mix 2 TBSP butter and garlic in a small bowl and.spread the butter and garlic mixture over baked cauliflower bread and top with Parmesan and Mozzarella cheeses.

Place back in the 450 degree oven until all cheese is melted.

Slice and Serve!

We had this with the Garlic Dill Chicken recipe from last week and it was fabulous!

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Easy Cheesy Zucchini Bake

Again, I saw this on pinterest.com but it reminded me of a something my used to make when I was growing up. My mom’s version was yellow squash, onion, salt and pepper and cheese and poppy seeds. It was also delicious and as I’m typing this I realize I haven’t made it in a while will have to! Back to this Cheesy Zucchini Bake. It really is super easy and delicious. I’ve made it a few times and I think the version I’m going to show you is my favorite. It even tastes great leftover the next day.

Easy Cheesy Zucchini Bake

Ingredients you’ll need!

2 medium-sized zucchini, cut in slices or half-moon slices (I used 1 large zucchini and 1 ½ medium yellow squash)
2 medium-sized yellow squash, cut in slices or half-moon slices
½ cup chopped fresh basil (or less, depending on how much you like the flavor of basil)
1 thinly sliced shallot
1/2 tsp. dried thyme
3/4 tsp. garlic powder
1/2 cup + 1/2 cup mozzarella cheese but another white cheese like Swiss would be good too

1/2 cup coarsely grated Parmesan (I would use a little less if you only have the very finely grated Parmesan from a can)

Salt and fresh ground black pepper to taste

Grease the pan with a leftover butter wrapper.

Preheat oven to 350F.  Spray an 8″ x 8″ baking dish with olive oil or use a leftover butter wrapper to grease the pan.  Wash the squash and cut in slices or half-moon slices.  Wash basil, spin dry or dry with paper towels and finely chop.  Slice shallot.

Combine the ingredients.

Combine the sliced squash, chopped basil, sliced shallots, dried thyme, garlic powder, ½ cup of mozzarella and ½ cup of coarsely grated Parmesan and stir together until the veggies are coated with cheese and the herbs are well-distributed. Season with salt and fresh ground black pepper.  Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.

When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of mozzarella cheese.  Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked.  Serve hot.

Serve hot and enjoy!

P.S. This goes amazingly well with the meatloaf from the Everyday Paleo cookbook. This meatloaf recipe is by far my absolute favorite! It’s fantastic! So good in fact, I would make it every week! 🙂

P.P. S. If you haven’t seen or heard by now Sarah Fragoso has a new cookbook out. Everyday Paleo Family Cookbook with brand new recipes! Check it out too.

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Cauliflower Pizza Crust

I saw this on pinterest.com and knew that I had to try it. Who doesn’t love pizza? However, we all know that it’s not very good for us. First of all, the crust is made from wheat which we try to limit as it’s very pro-inflammatory and can be the cause of major food sensitivities for millions of people. There is often not enough protein on a slice nor are there enough vegetables.  As you know, we recommend eating protein and veggies and/or fruit at each meal about every 3 (+/- a half hour) hours. That makes pizza a treat to be eaten during one of our “cheat” meals. The problem for me is that when I have a “cheat” meal I tend to feel bloated and gross for a few days after which isn’t fun. When I saw this I thought it could be the answer to my problem.

It was! It tastes soooo good! It gives you all the flavor of pizza without all the bad stuff. Plus, I get to control the quality and quantity of toppings that I put on it. Personally, I love a pizza loaded with meat and veggies but that’s hard to come by at most pizza places never mind that you never know where their ingredients have come from. A bonus is that this isn’t hard to make. Seriously…not hard at all!

It would be a great recipe to make with kids as it’s healthy and fascinating to see how cauliflower becomes crust! They could make their own individual pies with the toppings of their choice. The recipe makes more than enough for multiple batches.

Check it out and let me know what you think!

Cauliflower Pizza Crust – original recipe from Eat. Drink. Smile.

1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)

pizza sauce, shredded cheese and your choice of toppings*

To “Rice” the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will purée it. (If you don’t have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes (some microwaves are more powerful than others, so you may need to reduce this cooking time). There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.

Note from Eat. Drink. Smile. for those that don’ t have a microwave:

You can steam the florets on the stove before ricing them. The texture/consistency won’t be the same (It will be more like a purée) but it still works fine once you mix all the ingredients together! I know because I’ve tried it that way too!

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:

Preheat oven to 450 degrees. Use a leftover butter wrapper to grease the cookie sheet. (When I get out a new stick of butter I freeze the wrappers for occasions such as this.)

In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9″ round. Optional: Brush olive oil over top of mixture to help with browning. (The mixture should be about a half-inch thick. Mine was a little thin and burned at the edges.)

Bake at 450 degrees for 15 minutes.

Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

Enjoy!

*Note that toppings need to be precooked since you are only broiling for a few minutes. For our pizza I used roasted chicken leftover, tomatoes, basil, green onions, olives, and pizza cheese. I also used an organic pizza sauce. The options are really only limited to your imagination.

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Zucchini Boats

Zucchini BoatsI discovered this recipe while browsing on Pinterest. If you have never been to pinterest, I highly recommend you check it out, BUT only if you have time to kill. If you are looking for recipes, they’ve got them while not all of them are healthy, they still look good. In addition to recipes, they have DIY projects, room decor, style decor, travel, architecture, literature, prints, the list goes on and on. “What do you do with these things?” you say. You pin them to a board that you can go back and look at later. Very similar to an inspiration board but online.

Anyway, I came across this recipe while browsing one day and thought, “that sounds great but I’d leave out the bread crumbs.” Here is the original recipe and below you will find my changes. This is super easy and always tastes great! Enjoy!

Zucchini Boats

Zucchini

Grape tomatoes

Grated Parmesan cheese

Mozzarella or Fontina cheese

Fresh basil

Salt and Pepper

Olive oil

Garlic

Cut the zucchini in half lengthwise and trim a little off the bottom so it sits still in a baking dish

Scoop out the center where the seeds are with a spoon

Brush the surface with a mixture of crushed garlic, olive oil, salt and pepper

Arrange halved grape tomatoes into the grooves, sprinkle with grated Parmesan cheese and bake in a 350 degree oven for about 30 minutes

Remove and place diced fontina or mozzarella between the tomatoes, place them back in, but now under the broiler until golden and bubbling

Remove and drizzle with olive oil and fresh chopped basil.

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