Cream of Cauliflower Soup with Saffron

2 cups water
2 cups low-salt chicken broth
1/8 teaspoon coarsely crumbled saffron threads
3 tablespoons butter
2 cups chopped onions
1 1/2 pounds cauliflower, cut into 1/2- to 3/4-inch pieces
3/4 cup half and half
Thinly sliced fresh chives


Cauliflower Crust Grilled Cheese

Now, this looks really tasty!

Makes 2 grilled cheese sandwiches
Cauliflower crust “bread” slices

1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)
1 free-range organic egg, lightly beaten
½ cup / 1.7 oz / 50 gr shredded mozzarella cheese
½ teaspoon fine grain sea salt
¼ teaspoon ground black pepper

Grilled cheese

1 tablespoon butter, room temperature
⅓ cup / 3 oz / 85 gr sharp cheddar cheese, grated/shredded, room temperature

Funeral Cauliflower


1 head cauliflower
8 ounce cream cheese, softened
8 ounce cheddar cheese, shredded
1/2 C diced red onion
1/4 teaspoon salt or to taste
1/4 teaspoon pepper
1/2 tsp. Tony’s seasoning (this adds a little spice)
3 pieces bacon, chopped and fried until crisp
Paprika, optional

Creamy Zucchini Noodles with Bacon (Dairy Free)

For the sauce

1 lb frozen cauliflower florets (or fresh)
2 cups chicken bone broth, heated
1/2 tsp garlic powder
1/4 cup ghee/butter or coconut oil
1 teaspoon real salt (season to taste)
½ teaspoon pepper (season to taste)

For the noodles

4 zucchinis, cut into noodles (I use this tool or read this post to learn how to make zucchini noodles)
4 strips of bacon, cooked and crumbled (add more bacon if desired)

Cauliflower Mash Dishes

I have to admit.  I’ve only tried it a couple of times but I haven’t been a fan of substituting cauliflower for rice or mashed potatoes, mostly because no matter what, it still tastes like cauliflower.

So, today one of my Atkins friends asked for ideas for 2 head of cauliflower.  I told her that I usually eat cauliflower if it’s raw or drowned in cheese.  Then, my up-at-2 am-coughing brain started working.  What if you took mashed cauliflower and put a whole mess of goodness in there, put it in a baking dish, covered with cheese and baked it?  It would be like Twice-Baked potatoes, but with cauliflower (and enough goodness to disguise the flavor of the cauliflower).

It turns out I’m not special.  Look what I found:

Ingredients (you should know me well enough to know, use full fat everything):
1 large head cauliflower
4 oz. low fat cream cheese (do not use fat free)
1/2 cup low fat sour cream (do not use fat free)
1/4 cup minced green onions
1/4 cup freshly grated Parmesan cheese (If you only have finely grated Parmesan, use a bit less)
6 slices bacon, cooked until very crisp, fat blotted with paper towel and then crumbled
1 cup reduced fat sharp cheddar cheese
(I used Kraft 2% milk sharp cheddar)

Then my friend exclaims “TATER TOTS”. I had to look that up. I hadn’t heard of it. Well, there are quite a few ways to do these, so I’ll post the links and recipes to three ways. I think these brilliant women have changed my mind about cauliflower!

1/2 large head caulflower, coarsely chopped
1/3 cup reduced-fat sharp cheddar
1/4 cup coarsely grated Parmesan cheese
2 T almond flour
1/2 tsp. Vege-Sal (or a slightly smaller amount of salt)
1/2 tsp. Spike Seasoning (Probably optional, but it does add flavor. You can substitute another all-purpose seasoning blend that tastes good with cauliflower)
fresh-ground black pepper to taste
1 egg


1 medium head of cauliflower
2 Tbl heavy cream
2 Tbl butter
1/3 cup shredded sharp cheddar
4 egg whites
salt & pepper to taste
oil for frying


3 cups cauliflower rice
1 egg
1 egg white
1/2 cup low fat shredded cheese (I used pepper jack)
Salt and pepper to taste

Smoky Cauliflower

1 large head cauliflower, broken into 1-inch florets (about 9 cups)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• ¾ teaspoon salt
• 2 garlic cloves, minced
• 2 tablespoons minced fresh parsley

Chicago-Style Hot Giardiniera


1 small head cauliflower, broken into small florets (about 5 cups)
• 2 celery ribs, chopped
• 1 medium carrot, chopped
• 4 jalapeño peppers, sliced
• 4 serrano peppers, sliced
• ½ cup salt
• 1 cup white vinegar
• 3 garlic cloves, minced
• 2 teaspoons dried oregano
• 1 teaspoon crushed red pepper flakes
• 1 cup canola oil
• 1 jar (10 ounces) small pimiento-stuffed olives, drained

Cauliflower Tomato Medley

I don’t see the need for the breadcrumbs in this recipe.

• 1 medium head cauliflower (about 2 pounds), broken into florets
• 6 bacon strips, diced
• 1½ cups soft bread crumbs
• 3 medium tomatoes, cut into wedges
• 2 tablespoons sliced green onion
• 1½ teaspoons snipped fresh dill or ½ teaspoon dill weed
• ¼ teaspoon salt
• Dash pepper
• ¾ cup shredded cheddar cheese

Cauliflower Steak with Romesco

And now, for another string of recipes with cauliflower. 🙂 Leave out the nuts if you are still level 1 Atkins.

Romesco Sauce
2 TBS olive oil
1 red bell pepper, roughly chopped
1/2 red onion, roughly chopped
4 cloves garlic, split in half
1/2 cup vegetable stock

Spinach Feta Mixture
1/2 lb spinach
3 TBS chopped sundried tomatoes
1/4 cup crumbled feta
1/4 cup chopped walnuts
1 TBS butter


1 head of cauliflower
Oil for frying

Pureed Cauliflower and Spinach Soup Recipe

I really don’t think you can go wrong mixing Cauliflower and Spinach, though I don’t think I’ve ever done it!  That being said, I have no idea why she uses rice bran oil so just use your favorite oil.



2 tablespoons rice bran oil
9 ounce package fresh spinach
l head of cauliflower, cut white flowers into one inch size chunks
1 cup coarsely chopped onion
2 cups vegetable broth
2 cups water
sea salt and freshly ground pepper
fresh parsley or cilantro for garnish

Fried Cauliflower

As you can tell, I’ve been on a cauliflower kick!


1 cup (216g) high smoke point oil (see recipe notes)
1 head (840g) large cauliflower
2 tbsp (14g) coconut flour
1 1/2 cup (168g) almond flour
1 cup (100g) parmesan cheese, finely grated
2 tsp (2g) fresh oregano (thyme, rosemary, sage and/or marjoram), rough chop
4 each (12g) garlic clove, minced
1 large (50g) egg
salt, fresh cracked black pepper and chile flakes, to taste

Cauliflower Pizza Casserole

YUM!  No, it’s not a replacement for pizza but what a way to cook cauliflower!


1 large cauliflower, cut into florets
1 tablespoon oil
2 cups pizza sauce
2 ounces pepperoni
1/4 cup black olives, sliced
1 cup mozzarella, shredded
1/4 cup parmigiano reggiano (parmesan), grated
1/4 teaspoon oregano (optional)

February 2, 2014 Update – Let’s Talk Poo

Not only is it Groundhog Day (I guess we get to see 6 more weeks of Winter, which is fine with me as long as it involves more rain … California) but it’s Superbowl Sunday (which has absolutely no significance to me whatsoever except the television will NOT be on at all today) AND the day I finally have the time (and proper amount of sleep) to post my update (funny, as I was uploading my stats I realized all this year it was still 2013 to me).

I somehow managed to lose a little more weight from last week’s weigh-in (dropped .6 pounds) and this brings my to the subject of poo … bowel movements.  Last week’s massive weight loss was from eating WAY too many Mc Donald’s Mc Double cheeseburgers in one sitting and I’ve been paying for it all week.  Not only that but one day I got on a complete tangent (I can’t remember which blog post it was) but I forgot to eat.  Yes, I forgot and ended up with the shakes by 2 pm, when I ate one hard boiled egg (I had to finish my research and post my blog, don’t you know).  Needless to say, I scarfed as much as could around dinner time to bring my calories/fat/proteins into alignment and, when that didn’t completely get rid of the shaking, ate too many carbs (I ended up eating roughly 52 by the time my shakes subsided, more than double my normal intake).

Thus began more intestinal distress and bloating.  I went from 179.8 to 184.6 to slowly dropping down.  Not only did the scale jump around like it was on a trampoline, so did my bowels.  Whenever I have really loose stool, the next day it’s as if my body says, “Now that they are empty, I’m going to hold onto your stool for dear life.”  So, I rubber band between really loose to constipation and everywhere in between until things are normal again.

I’ve tried psyllium husk but even at small amounts (since I eat so few vegetables) it keeps this roller coaster going.  What I discovered (but obviously forgot this week.  Thankfully it popped in my head this morning) was finding the vegetables that I enjoy and only eating small amounts every day.  So, let’s say the serving is half a cup, then I’ll eat about 1/4 cup, just to keep things running smoothly (you can’t tell me I’m not eating enough fat @ 65-70% of my calories).  So, in my fridge is a batch of BLT Cauliflower Salad with more eggs and bacon plus no tomatoes, since I didn’t have any.

So, if you are like me and have intestinal discomfort from time to time, try to remember to eat SOME veggies every day.  Your body (and toilet) will thank you for it!

Spicy Whole Roasted Cauliflower

I DO have a cauliflower in the fridge but I’m planning on making cauliflower salad with it.  This does sound lovely, though!  I think I’ll try this with the next one!–roast-the-whole-damn-cauliflower.htm

1 tablespoon vegetable oil

1 head cauliflower

1½ cups plain Greek yogurt

1 lime, zested and juiced

2 tablespoons chile powder

1 tablespoon cumin

1 tablespoon garlic powder

1 teaspoon curry powder

2 teaspoons kosher salt

1 teaspoon black pepper

Creamy Cauliflower Sauce

Check out this sauce! Just imagine everything you could “spice up” using this!

Please go to the above link for the directions.

8 large cloves garlic, minced
2 tablespoons butter
5-6 cups cauliflower florets
6-7 cups vegetable broth or water
1 teaspoon salt (more to taste)
½ teaspoon pepper (more to taste)
½ cup milk (more to taste) I would use cream or half and half

MAKJ – BLT Cauliflower Salad

I think it’s finally time for me to buy some cauliflower.  I prefer broccoli but I saw a recipe for potato salad and for the first time I thought “I could substitute cauliflower in that recipe and I bet it would be good!”  So, here we go!


  • 1 large head of cauliflower, cut into bite sized pieces *
  • 3 or more eggs. boiled, peeled, and chopped (I’ve always loved eggy potato salad)
  • 1-ish cup of mayonnaise (I don’t add a lot of mayo … I hate soup-like potato salads)
  • 2 Tablespoon (or more) pickle juice (Claussen has a new “Hot and Spicy Pickle” that is fantastic but spicy)
  • 2 Tablespoon grainy mustard (my favorite)
  • 1/2 of a red onion, diced (the finer the dice, the farther the onion will go without adding too many carbohydrates)
  • 6 slices of bacon, cooked and crumbled **
  • 2 – 3 Roma tomatoes, seeded and diced
  • 1 cup parsley, trimmed and chopped
  • Salt and pepper, to taste

To prevent watery salad, throw the cauliflower in a baking dish or on a rimmed baking sheet and roast in the oven until done (I like mine slightly firm … you could do this while you are cooking the bacon ~ see note below).  Otherwise, you could boil or steam.

Once cool, mix the cauliflower with all other ingredients.  For best results, chill about an hour before serving.

* – With broccoli and cauliflower, I cut the florets off and cut the stalk too.  When you get to a tough area, peel it with a vegetable peeler.  Less waste!

** – I bake my bacon on wire racks on a rimmed baking sheet @ 425 degrees F until cooked to my liking because the fatty sections just melt in your mouth and the meat NEVER becomes hard.

UPDATE: I have added this to “My Fitness Pal”. The name of the recipe is “MAKJ BLT Cauliflower Salad”.

I figure there’s at least 10 servings (or more) but here’s the breakdown:

Calories: 217, Carbohydrates:4, Fat: 20, Protein: 4, Fiber: 1 (Net carbs: 3)