Cauliflower I'll Actually Eat

1 package of frozen cauliflower florets, (about 3 cups) or a head of fresh cauliflower cut into pieces.

5 teaspoons grated Parmesan cheese

2 teaspoon chopped fresh parsley leaves

1/2 teaspoon garlic powder

1/2 teaspoon ground black pepper

 Salt, to taste

2 teaspoons extra-virgin olive oil

Preheat oven to 425°F.

In a medium bowl, combine the cauliflower, cheese, parsley, garlic powder, and pepper. Season with salt. Toss to mix. Drizzle on the oil and toss again. Transfer the mixture to a small nonstick baking dish.

Bake for 15 to 17 minutes, tossing once, or until lightly browned and crisp-tender. Serve immediately.  Cooking time varies if florets are frozen or fresh...

Quick Shepherd’s Pie

Ground sirloin

Frozen green beans

Frozen carrots

Frozen cauliflower

Beef stock (gluten free)

Steam cauliflower. Drain and place in food processor.  Place meat in skillet and cook. I pressed the meat into hamburger patties and served individual portions, but you can do whatever you feel like.  Empty the pot you cooked the cauliflower in and pour in some beef stock, green beans, carrots and simmer. I added the beef stock because I wasn’t using gravy or any type of thickener. The meat was so flavorful that it probably didn’t make a difference, so next time I will most likely just steam the veggies with water.  Pulse the cauliflower in the food processor with butter. I used a few cups of cauliflower and about 3 tbls of butter. Scoop the cauliflower “potatoes” on top of the veggies. 

Egg Cups

Great to grab from the fridge early in the morning!

1 small pkg of sausage

1 dozen eggs

¼ cup of chopped onion

1 cup shredded cheddar

Place a spoonful of sausage onion mixture in bottom of each cupcake wrapper. Pour egg mixture up to ½” from top of wrapper. Sprinkle a pinch of cheese over each.  Bake at 350 for 10-15 minutes.

Can add spinach, green onions, bell peppers.