CALIFLOWER BAKE RECIPES

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ROASTED CAULIFLOWER RICE WITH GARLIC AND LEMON - SKINNYTASTE



Roasted Cauliflower Rice with Garlic and Lemon - Skinnytaste image

Roasted Cauliflower Rice with Garlic and Lemon combines my love for cauliflower rice with the nutty flavor of roasted cauliflower. The tastiest way to prepare riced cauliflower!

Provided by Gina

Categories     Side Dish

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 2

Number Of Ingredients 6

16 oz riced cauliflower
1 tablespoon olive oil
3 cloves garlic (chopped)
1/2 teaspoon kosher salt
2 teaspoons fresh chopped parsley
1 teaspoon fresh lemon juice

Steps:

  • To cut the cauliflower into rice: Remove the core and coarsely chop the cauliflower into florets, then place the cauliflower (in 3 or 4 batches) in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
  • Preheat oven to 425F. Spray a large sheet pan with oil. Combine the riced cauliflower, olive oil, garlic and salt on the prepared sheet pan, spread out in a single layer and roast in the oven 25 minutes, mixing halfway until golden.
  • Remove from oven, top with fresh lemon juice and parsley.  Makes 1 1/2 cups.

Nutrition Facts : ServingSize 3 /4 cup, Calories 124 kcal, CarbohydrateContent 13.5 g, ProteinContent 5 g, FatContent 7 g, SodiumContent 349.5 mg, FiberContent 6 g

LIGHTENED UP LOADED BAKED POTATO SOUP - SKINNYTASTE



Lightened Up Loaded Baked Potato Soup - Skinnytaste image

This slimmed down version of a loaded baked potato soup has everything you love about a baked potato – sour cream, cheddar, bacon and chives, at a fraction of the calories!

Provided by Gina

Categories     Dinner    Lunch    Soup

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 5

Number Of Ingredients 9

2 medium russet potatoes (washed and dried)
1 small head of cauliflower   (3 1/2 cups or 16 ounces, stem removed cut into florets)
1 1/2 cups fat free chicken broth
1 1/2 cups 1% reduced-fat milk
salt and freshly cracked black pepper
1/2 cup light sour cream
10 tbsp reduced-fat shredded sharp cheddar cheese
6 tbsp chopped chives (divided)
3 slices bacon (cooked and crumbled (you can use turkey bacon if you prefer))

Steps:

  • Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Or if you prefer to use your oven, bake at 400F for 1 hour or until tender. Cool. Peel potatoes.
  • Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot.
  • On medium heat, add chicken broth, milk, potatoes and bring to a boil.
  • Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
  • Remove from heat. Ladle 1 cup soup into each bowl.
  • Top each serving with 2 tbsp cheese, remaining chives, and bacon.

Nutrition Facts : ServingSize 1 cup, Calories 200 kcal, CarbohydrateContent 23 g, ProteinContent 14 g, FatContent 7 g, SaturatedFatContent 3 g, CholesterolContent 17 mg, SodiumContent 323 mg, FiberContent 3.5 g, SugarContent 6 g

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ROASTED CAULIFLOWER RICE WITH GARLIC AND LEMON - SKINNYTASTE
Roasted Cauliflower Rice with Garlic and Lemon combines my love for cauliflower rice with the nutty flavor of roasted cauliflower. The tastiest way to prepare riced cauliflower!
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Total Time 30 minutes
Category Side Dish
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Calories 124 kcal per serving
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