// Magical Cauliflower//
I’m a little behind on posting recipes we’ve tried this week so I’m going to post a couple of them. So with that said, let’s do this thing!
Tilapia. Within many minds, this fishy character is bland, dull, and virtually tasteless. Matt (in all of his positivity/glass half full glory), thinks of these kinds of foods as blank canvases and a challenge to bring about life to floppy fishes across the globe. What do you do with a flavorless fish? Eat it….but not before giving that bad boy some fire and sass! It’s a bariatric beauty’s best bud (yeah, that was definitely some intense alliteration). I cooked this on Wednesday evening for myself, Matt, and my parents. My Dad is usually not a fan of tilapia or cauliflower. BUT he loved it! My Mom (formally known as LaDonDon) enjoyed it as well. (And if you don’t know Ladonna, you need to. You are missing out on the sassiest and most sparkly mother on the planet).
Let me introduce you to: Ginger Cilantro Tilapia and his friend, Cauliflower Poppers.
(This dagum blog isn’t cooperating with me. Please find the recipe at this link: http://www.thekitchn.com/recipe-ginger-a-24737)
(*The picture is of the fish in the marinade before going in the oven)
Cauliflower Poppers (easy snack or side dish)
(This dagum blog isn’t cooperating with me. Please find the recipe at this link: http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeId=99541)
**********************************Moving on to Friday************************************
Frazier Fridays used to consist of Fiore’s Pizza (the MOST delicious pizza on the planet that I won’t be able to partake in for a long long time haha). In our new world of substitutions, we have found some pretty cool ways to duplicate our favorite recipes into a healthier version. With that said, we ventured into the world of cauliflower this week and were pleasantly surprised at how versatile this little veggie gift is. We were literally blown away at how well the cauliflower (mixed with egg and low fat mozzarella) acted as the “dough”. This will definitely be a new staple. It will be really fun to try out new toppings and ways to serve this sweet dish!
Let me introduce you to: Cauliflower Crust Pizza
Ingredients & Directions: (It’s more in depth, dont’t get frustrated, hang with it!)
- 1 cup cooked, riced cauliflower
- 1 cup shredded mozzarella cheese (part of the dough)
- 1 egg, beaten
- 1 tsp dried oregano (we used Italian Seasoning & Basil)
- 1/2 tsp crushed garlic
- 1/2 tsp garlic salt
- olive oil (optional)
Toppings: Pizza sauce (we used a can of diced tomatoes and a can of sauce but will substitute with our own homemade next time), shredded cheese, and your choice of more toppings (we chose Turkey Pepperoni, spinach, and mushrooms)
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 puree 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. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself. 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. Spray a cookie sheet with non-stick cooking spray. 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. 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). (Note that toppings need to be precooked since you are only broiling for a few minutes.)
(*dough before oven)