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Cauliflower Scalloped N’otatoes

You just can’t have ham without thinking of scalloped potatoes….  or at least I can’t.  So when I was making ham, I decided to throw together a low carb version of scalloped potatoes and see how it turned out.  It.  Was.  Delicious.

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Cauliflower Scalloped N'otatoes
This creamy, cheesy side dish for ham does not disappoint. You won't miss the potatoes. I promise.
Course Dinner, Side Dish
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Course Dinner, Side Dish
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Preheat the oven to 375 degrees.
  2. Slice head of cauliflower into small chunks.
  3. Chop onion and into small pieces, and crush the garlic.
  4. Add butter to a small skillet and heat on medium.
  5. When butter is melted and starting to bubble, add onions and garlic and cook on medium-low until onions are translucent.
  6. Pour cream into skillet and turn heat down to low. Add salt to this mixture.
  7. In a buttered casserole dish put half of your cauliflower to cover the bottom and sprinkle with about 1/3 of the cheese. Sprinkle with coarse ground black pepper and then add the other half of the cauliflower.
  8. Add the remaining cheese evenly on the top of the cauliflower, and add more pepper.
  9. As the cream mixture heats up, stir frequently. Once it is heated through and bubbling a bit at the edges, remove from heat and pour over cauliflower and cheese in casserole dish.
  10. Put the casserole dish in the oven for about 25 minutes until top is bubbling and the cheese is browning.
  11. Remove from oven and let sit for about 5 minutes so the sauce can thicken up a bit. Serve alongside ham and a salad and try not to lick your plate.

Roasted Red Pepper Sauce

This sauce is so versatile and so delicious that I sometimes just eat it by the spoonful on its own.  It’s great with fish and all types of meat, it can be a fabulous spread for crackers or bread on a charcuterie board, and if made slightly thicker is also delicious as a dip for veggies.  If you thin it out a bit it’s also a perfect salad dressing.  I use it in my Buddha Bowl recipe as well.

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Roasted Red Pepper Sauce
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut red peppers into quarters and remove seeds.
  3. Remove skins of shallots and chop into quarters.
  4. Peel the garlic cloves.
  5. Using a pastry brush, brush peppers, shallots and garlic with some avocado oil and place on a baking sheet.
  6. Roast peppers, shallots and garlic in oven for about 45 minutes, until pepper skins begin to turn black.
  7. When the roasting is complete, peel the charred skin from the peppers and discard.
  8. Add peppers, shallots, garlic and remaining ingredients to a food processor and pulse repeatedly until sauce is desired consistency. I like it to be slightly chunky, but it will become very smooth is processed longer. If you want the sauce to be thicker, leave out the olive oil and add 1 tsp at a time until it's the consistency you are looking for... if you want to use as a thinner salad dressing, add a bit more olive oil a tsp at a time.
  9. This keeps in the fridge for several days in a sealed container, so don't be afraid to double or triple the recipe and eat it on EVERYTHING!

Cauliflower “Pasta-Bake”

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Cauliflower "Pasta-Bake"
Whether you are gluten-intolerant, follow a low carb lifestyle, or just want to incorporate more veggies and less pasta in your life, this recipe is a sure winner. The very versatile cauliflower provides a surprisingly pasta-like taste and texture that is sure to please everyone in the family.
Course Dinner, Lunch
Cuisine Italian
Prep Time 5
Cook Time 15
Servings
Ingredients
Course Dinner, Lunch
Cuisine Italian
Prep Time 5
Cook Time 15
Servings
Ingredients
Instructions
  1. Put ground meat into a large skillet and begin cooking on low.
  2. Chop onion and add to skillet along with garlic.
  3. Coarsely chop the cauliflower until pieces are approximate size of macaroni noodles or slightly larger and add to skillet.
  4. Cook at medium heat until meat is cooked through, onions are translucent, and cauliflower is al dente.
  5. Turn heat down to low and add tomato paste and oregano. Add red pepper flakes (optional) to taste.
  6. Stir in basil leaves and remove from heat.
  7. Scoop mixture evenly into 4 individual sized casserole dishes or one larger sized dish.
  8. Drop ricotta in small circles on the surface and then sprinkle parmesan and mozzarella to cover.
  9. Put into the oven and broil until cheese is bubbly and starting to brown.
  10. Sprinkle with parsley and serve with a side salad for a delicious 'italian-style' meal.