I tell you the truth when I say we ate the whole pot to the last drop, and I think I personally ate six bowls, because I have the secret for an easy, delicious soup broth and you won’t believe how easy it is.

Before I list my ingredients, keep in mind you can replace or add in more ingredients as you see fit. There are no hard and fast rules for vegetable soup vegetables, but I do have a few tips on how to make sure the soup has flavor with a good broth.

Making the Best EASY Soup Broth

While the vegetables you add will certainly add flavor to your broth, you want to start with as much flavor as possible. This is why I do this:

• 2 Quarts of organic boxed broth (chicken, beef, or vegetable broth).
• 1 large can of tomatoes. (I squeeze the tomatoes with my hands and add in all the juices). I prefer using San Marzano Tomatoes, but you could also add in a good tomato puree. It’s the mix of the broth with tomato that tastes so good.

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More Hearty Soups from Spinach Tiger

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Homemade Vegetable Soup

Paleo, Low Carb Vegetable Soup, Easy

Course Soup

Cuisine American

Keyword vegetable soup

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Servings 8 Servings

Ingredients

• 2 tablespoons olive oil
• 2 quarts chicken broth
• 1 16 oz can San Marzano Whole Tomatoes or tomato puree
• 1 onion chopped
• 2 celery stalks diced
• 4 carrots diced
• 1 turnip
• 2 tablespoons olive oil
• 1 whole cauliflower head
• 1 cup chopped kale
• 1 teaspoon salt more to taste
• 1/2 teaspoon black pepper more to taste
• 1 cup frozen peas optional
• parsley
• 1/2 cup pecorino romano for serving
• 1 teaspoon red chili flakes to add extra heat
• 1 cup frozen peas or white beans optional

Instructions

• Put oil, broth, and tomatoes in dutch oven (or crock pot). Use your hands to break up the tomatoes out of the can and include all the juice.
• Add carrot coins, cauliflower cut into bite-sized pieces, diced celery and diced onion.
• Season with herbs, spices, salt and pepper.
• Cook low and slow for two hours or four hours on low in crock pot.
• Add peeled, cubed turnip in the last hour.
• Add frozen peas or canned white beans. Rinse beans before adding. Add peas in the last 30 minutes. You can add the beans anytime.
• Make sure kale is ripped into bite-sized pieces. If using Tuscan kale, remove the rib.
• Add kale in last hour also.
• Add in red chili flakes if you want to add heat. You can add a dash or up to a teaspoon.
• Serve with grated parmesan cheese or pecorino. If you use pecorino, consider its saltiness before adding more salt.

Notes

Regarding vegetables. You can delete something you don’t have or like and add in other veggies such as broccoli, cabbage, or green beans. Make sure everything is bite-sized.

The post Recipe for Homemade Vegetable Soup appeared first on Spinach Tiger.

These easy Greek recipes have minimal ingredients and maximum taste.

Lamb Recipes Greek Style

Greek Feta Stuffed Lamb Meatballs with Pistachio Mint Pesto – These are absolutely delicious.

Reverse Sear Lollypop Lamb Chops with Mint Pistou – If you haven’t tried the reverse sear method for grilling, you are in for a treat. Serve with these crispy potatoes.

Greek Style Flash Fried Cauliflower -Made with lemon, feta, almonds and kalamata olives, cauliflower is transformed into a delicious side dish that will disappear fast.

Olive Oil and Honey

The combination of olive oil and honey go a long way. Try drizzling both on bread, cheese, and use both in salad dressings.

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The post Easy Greek Inspired Dinner Recipes appeared first on Spinach Tiger.

I had the best steak and ale pie in London which made me think of my chicken pies and so I thought I’d share these which are great examples of comfort food. In the meantime, I’m working on making that meat pie I had in the London pub, so stay tuned.

Traditional Chicken Pot Pie with Flaky Crust

This is the favorite of all time, so good, we made it for Christmas dinner, thus the star. The pastry crust recipe is perfection.

RECIPE HERE

Keto Chicken Pot Pie with Grain Free Biscuits

Low carb comfort food is possible and this recipe proves that. Made with grain free biscuits, you will not believe how good this is.

RECIPE HERE

Creamy Chicken Pot Pie with Grain Free Crust

This is another version of a keto friendly chicken pot pie with an almond flour grain free crust.

RECIPE HERE

Chicken Pot Pie with Gluten Free Biscuits

People looking for a good low-carb biscuit that tastes exactly like traditional biscuits absolutely love these.

RECIPE HERE

RECIPE HERE

More Comfort Food from Spinach Tiger

The post Four Chicken Pot Pie Recipes appeared first on Spinach Tiger.

SUMMER SALADS WITH FRESH CORN

• Blackberry Corn Salad – the one berry that stays fresh the longest.
• Caprese for a Party – How did I never think of this years ago.
• Corn, Avocado Salad, Tomato, Black Eyed Peas – the salad that almost feels like a meal.
• Grilled Corn and Tomato Salad – if you insist on grilling the corn, this is a fun one.

By the way my most popular post of summer for the last three years is THIS FRIED CORN RECIPE.

SUMMER SALADS WITH RAW VEGGIES– Salads that take you right through the fall.

• Broccoli Salad with NO sugar dressing.
• Purple Cauliflower Salad with walnut vinaigrette
• Shaved Cauliflower Salad with Champagne Vinaigrette
• Red Cabbage Salad with Shallot Vinaigrette
• Triple Crunch Cabbage Salad with Marcona Almonds

SUMMER SALADS FOR A CROWD WITH ADDED FRUIT

• Cole Slaw with Blue Cheese and Apple
• Shaved Brussels Sprouts Salad with Apple Cider Vinaigrette
• Spinach Salad with Grilled Nectarines
• Blackberry with Baked Goat Cheese Salad
• Strawberry Arugula Salad
• Swiss Chard, Nectarines, Toasted Pecans

ITALIAN SALADS (make ahead)

• Italian Potato Salad with Green Beans
• Tuscan Kale

Last by not least, enjoy these Summer Cocktails

Bonus Idea

• Bruschetta

As simple as this is, there are ways to get it right and get it wrong. When done right, it disappears fast and you’ll want to make more right away.

The post Summer Salads for a Crowd appeared first on Spinach Tiger.

At a recent cookout,  I needed a side for burgers. I didn’t want any starch, and a salad seemed too formal. No one around here likes mayonnaise based salads (except me). That delicious cauliflower salad came to mind when my friend texted me from Adele’s during brunch. I looked at the ingredients in their on-line menu and went from there.

Watch the Video for Raw Shaved Cauliflower Salad

Now normally I would not make anything with raw cauliflower, because it has no taste, and isn’t pleasant to eat. However once you add marinate shaved cauliflower in a strong vinegar based dressing, pistachios, golden raisins and scallions, it becomes a pretty addicting salad.

Here’s what I Learned about Raw Shaved Cauliflower Salad.

You almost can’t add enough vinegar and you need to let it marinate overnight. If not, it ends up being fairly tasteless. If you can wait or you plan ahead, it’s amazing, especially if you add nuts for crunch, and dried fruit for sweetness and texture.

You also needs lots of scallions, and a strong mustardy dressing.  I used a ratio of vinegar to oil 1 to 2. Normally I use much less vinegar, but this salad needs a lot of acid. It also needs salt, but add the chopped nuts first (which are salted) before you add too much.

I used a large whole cauliflower and sliced each floret as thinly as possible. I tried both slicing with a knife and a mandolin. The mandolin works better and I use this one also featured below.

As far as nuts, I used chopped, salted pistachios. Harder nuts seem to work better in this salad, and you could also use chopped peanuts or sliced almonds. If you use almonds, sautè them first to intensify their flavor. I added in some red chili flakes for heat.

Tips for the Best Shaved Cauliflower Salad

• Robust Vinaigrette made with Olive Oil and Mustard
• Slice Cauliflower thinly
• Scallions (lot of them)
• Toasted Nuts for more texture
• Add in heat with red chili flakes

Shaved Cauliflower Salad stays crunchy and is the perfect side dish to take to a party or pot luck.

I find that people really appreciate healthier choices at parties. This will be added to my list of salads that travel well, that include this Potluck Autumn Kale Salad and this Brussels Sprouts Salad with Raw Beet Pesto.

 More Spinach Tiger Cauliflower Recipes

• Popcorn Cauliflower
• Cauliflower Parmesan
• Greek Cauliflower
• Cauliflower Bacon Leek Soup
• Purple Cauliflower Salad with Walnut Vinaigrette
• Skillet Cheesesteak with Cauliflower (no bread)

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Shaved Cauliflower Salad with Champagne Mustard Vinaigrette

Raw Cauliflower Salad with pistachios, golden raisins, scallions, and a zesty dijon mustard champagne vinaigrette.

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 1 head cauliflower
• 1/2 cup chopped salted pistachios
• 1/3 cup golden raisins
• 2 bunches of scallions
• 1/2 cup champagne vinaigrette see recipe below
• sea salt
• pepper
• red pepper flakes as needed

Champagne Mustard Vinaigrette

• 1 clove garlic minced
• 1 tablespoon dijon mustard
• 3 tablespoons champagne vinegar more as needed
• 6 tablespoons extra virgin olive oil
• 1 teaspoon red pepper flakes

Instructions

• Cut out the bottom core of cauliflower. Discard
• Slice cauliflower as thin as you can. Mandolin is best, but you can slice with good sharp knife.
• Toss with vinaigrette.You will want the vinegar to be pronounced. I found that the cauliflower doesn’t hold the vinegar taste.
• Season with salt and pepper to taste.
• Add in chile flakes.
• Add golden raisins, chopped scallions, nuts, (reserve some nuts for garnish).

Vinaigrette Instructions

• Infuse olive oil with chopped garlic for 20 minutes.
• Put mustard in a jar and mix well with vinegar.
• Slowly add olive oil. Mix well.
• Add red pepper flakes.
• Season with salt and pepper.

Video

Notes

Depending on how large your cauliflower is, you may need more dressing. Once you taste, you may need to add vinegar, but I found I didn’t need to add in more olive oil.
You might also want to add in more nuts, raisins depending on your own taste.

It’s important to refrigerate this salad for several hours or overnight to marinate the cauliflower.

The post Shaved Cauliflower Salad with Champagne Vinaigrette & Video appeared first on Spinach Tiger.

Made with my own roasted chicken (for an amazing texture), fresh vegetables, boxed organic broth and a little bit of heavy cream that brings it home and adds that little bit of extra gut-sticking satisfaction. You could also make your own chicken stock and I have a great recipe here with ten tips.

As I was making the filling, I kept tasting and thinking with a little more broth and a few tweaks, this could be an amazing chicken vegetable soup.

I purchased these soup crocks for my recent French onion soup recipe and we’ve used them for all kinds of things. I highly recommend them.

I swapped out the rutabagas for cauliflower which ended up being a great choice. I skipped the wine and cut back on the heavy cream. If you’re watching your carbs, you could also limit the carrots but I think a couple of carrots in a soup does make a difference.

Ingredients for Recipe for Chicken Vegetable Soup

• Chicken Breasts, Shredded
• Cauliflower
• Onions
• Celery
• Carrots
• Boxed Organic Chicken Broth
• Peas
• Herbs, Bay Leaf
• Heavy Cream (this is an option I like for a creamier soup)

More Chicken Soups from Spinach Tiger

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Chicken Vegetable Soup

Homemade chicken vegetable soup made with leeks, white wine.

Course Entree

Cuisine American

Keyword Chicken pot pie, pie crust

Prep Time 1 hour hour

Cook Time 35 minutes minutes

1 hour hour

Servings 6 servings

Ingredients

Chicken Vegetable Soup

• 4 tablespoons cold butter
• 1 tablespoon olive oil or avocado oil
• 3 carrots peeled, diced
• 1 small onion diced
• 2 celery stalks diced
• 2 cup cauliflower florets
• 1 cup frozen peas
• 1 teaspoon umami seasoning Trader Joe's (see notes)
• 1 teaspoon fresh thyme (4 sprigs)
• 1 bay leaf
• 8 cups chicken broth
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup heavy cream Optional for a creamier soup
• 2 cooked chicken breasts, shredded See Recipe below

Baked Chicken Breasts on Bone (Method 1)

• 2 chicken breasts on bone with skin
• 1 teaspoon salt

Instructions

Baked Chicken Breasts

• Salt chicken breasts. Roast in oven at 400 degrees F. until chicken reaches 165 F. Don't over bake. I like the texture of baked chicken. See blog notes for more ideas. You CAN roast a whole chicken as I did.

Make Chicken Vegetable Soup

• Trim leek and wash, using only white part.
• Peel and dice celery and carrots.
• Cut cauliflower into bite sized florets.
• Melt butter and oil in dutch oven or pot of your choice.
• Add vegetables (except peas) to pan. Cook about five minutes. Add sprigs of thyme (to be removed later).
• Add fresh herbs of choice. Add bay leaf.
• Season with salt, pepper, umami seasoning (if you have it).
• Stir in chicken broth.
• Once chicken broth is warmed through about twenty minutes, add in optional heavy cream. It's okay to skip.
• Add in chicken, frozen peas.
• Season as needed with salt and pepper. Serve once peas are cooked through.

Notes

You can add in other vegetables such as green beans or broccoli florets

Umami Seasoning (I  use the one from Trader Joe’s). You can substitute with poultry seasoning, or your seasoning of choice). 

Cauliflower: You can sub with potato, rutabega.

 

 

The post Recipe for Easy Chicken Vegetable Soup appeared first on Spinach Tiger.

Leeks are often used in creamy potato soup, and are a great choice for the cauliflower soup.

The challenges to making cauliflower soup is the same as making potato soup. It can be bland, if not seasoned enough. The right spices will take this soup in the right direction. I used thyme and dill and a little white people along with some umami powder (Trader Joe’s). I also used a base of chicken broth and a little heavy cream.

The creaminess comes more from blending some of the cauliflower, so you could skip the cream. My final touch was a splash of white wine to bring a little acid to the mix, which is an optional.

So far I’ve made this soup twice, once more brothy and once thicker. I actually prefer the brothier choice. You can always make it thinner by blending less of the cauliflower or make it thicker by blending more. Just don’t skip the leeks!

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Tips for Creamy Cauliflower Soup

• Brothy: Use more broth to thin the soup.
• Leeks: You can sub with onion or shallots, but leeks really do the trick. Remember to wash them well as they tend to gather dirt inside.
• Bacon: Make sure bacon is crisp. Sub with croutons. For low-carb: use Parmesan Crisps.
• Garnish: Add leeks and bacon right before serving.
• White Pepper: Gives a little kick to the soup. Sub with a small small pinch of cayenne.
• Herbs: Parsley is always great. Dill is even better. In the Fall, crispy sage is amazing. Thyme works for almost every recipe, and is one of my to herbs.
• Cream: Use a splash of heavy cream, half and half, coconut milk. This is optional.

More Soups from Spinach Tiger

• Creamy Mushroom Soup
• Butternut Squash Soup
• Golden Cauliflower Soup
• Broccoli Basil Soup
• Carrot Ginger Soup

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Cauliflower Soup with Bacon and Leeks

Creamy Cauliflower Soup with Bacon and Leeks

Course Soup

Cuisine Mediterranean

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 6

Ingredients

• 1 large head cauliflower
• 4 leeks
• 2 tablespoons butter
• 1/2 cup heavy cream or half and half. can use coconut milk
• 4 cups chicken broth or vegetable broth
• 4 slices bacon
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1/4 teaspoon white pepper optional
• 1 teaspoon mushroom powder (umami) optional

Instructions

• Trim off the stems of the cauliflower.
• Cut cauliflower into pieces. They don't need to be super small, but enough to fit into a pot of boiling water or broth.
• Mix butter with 2 tablespoons turmeric. Rub butter all over cauliflower.
• Boil cauliflower in broth until softened. Drain cauliflower RESERVING the broth.
• Once you drain cauliflower, either use an immersion blender or put into your blender. RESERVE a few end tidbits for garnish.
• Using a heavy-duty blender, put in coconut milk or heavy cream, 1 cup broth, 1/2 of the cauliflower, leeks. Blend and add more broth according to your desire for how thick or think you want.
• Season with salt and pepper to taste. Garnish.

Saute Leeks, Cook Bacon

• Melt 1 teaspoon butter in frying pan. Sautè leeks to soften. Reserve some for garnish
• Rinse all the dirt off leeks. It can hide in between the layers. Cut across.
• Cut bacon in to small bite-sized pieces and then fry to crispy. Drain. Use for garnish.

Garnish Soup

• Pour soup in bowls. Add cauliflower tidbits, crumbled bacon, leeks, herbs for garnish.

The post Creamy Cauliflower Leek Soup with Bacon (Low Carb) appeared first on Spinach Tiger.

To make this Cauliflower Broccoli Mash even easier for you, there is no cutting, boiling, draining. This recipe uses the frozen organic veggie bags from Costco. If you don’t have access to that, you can purchase elsewhere.

Costco sells large bags of organic vegetables which contain smaller bags, making it very convenient. These bags of Organic Broccoli and Organic Cauliflower rice go right into the microwave. The cooked veggies then go into a super blender with some butter, salt, pepper and softened cream cheese (for smoothing).

Optionally, doctor up with feta cheese, olive oil drizzle, and fresh herbs such as parsley or dill. Would be great with these lamb recipes.

Why Add Broccoli to the Mash?

Broccoli adds a little more heft for those who think a cauliflower mash is too weepy.

How to Use Fresh Cauliflower in Recipe

If you want to use a whole non-frozen cauliflower head, follow the recipe here and add in cooked broccoli and re-blend.

As far as amounts, I used a bag of each.

Ingredients for Broccoli and Cauliflower Mash

• Frozen Organic Cauliflower Rice
• Frozen Organic Broccoli
• 4 tablespoons Cream Cheese
• 2 tablespoons butter
• herbs: parsley, mint or dill
• salt
• pepper
• Options: Pecorino Romano or Feta Cheese

Make Ahead Side

Cauliflower Broccoli Mash can be made ahead and reheated in the oven or microwave, so it’s perfect for dinner parties, holidays. There are times my husband is traveling and I eat it all week long with a protein side. It also makes great shepherd’s pie, using any left over meat.

More Cauliflower and Broccoli Recipes

• Broccole Basil Soup
• Twice Baked Cauliflower
• How to Make Roasted Broccoli
• Bacon Broccoli Salad
• Flash Fried Greek Cauliflower

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Broccoli Cauliflower Mash

Using frozen organic veggies, broccoli Cauliflower Mash is the perfect low carb side.

Course Sides

Cuisine American

Keyword broccoli, cauliflower, low carb browines

Cook Time 7 minutes minutes

Ingredients

• 1 bag frozen broccoli
• 1 bag frozen cauliflower rice or cauliflower
• 4 ounces cream cheese
• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon Pecorino Romano optional
• 1 tablespoon olive oil optional
• 2 ounces feta cheese optional (see notes)

Instructions

• Microwave frozen vegetables as directed on package.
• Add to super blender (or Vitamix) with remaining ingredients.
• Blend until you have consistency of mash, but not all the way to puree.
• Serve with more butter or a drizzle of olive oil if desired.
• Season more with salt as needed.

Notes

Option 1: Use butter and pecorino romano

Option 2:  Drizzle olive oil, crumble feta cheese

The post Cauliflower Broccoli Mash Using Frozen Veggies appeared first on Spinach Tiger.

People often ask me why I have the name Spinach Tiger. I’ve shared this before, but I’ll share again how this unusual name came to be. A long time ago, I was having a heated debate on an on-line private forum. One of the guys that usually took my side commented, “she’s a real spinach tiger.” I loved it. While it meant strong, it was also whimsical, and if you knew me in person, you would know how it fits.

Make Spinach Frittata for Dinner

Growing up in an Italian family, we never had frittata except as a side at dinner. It was never served as a breakfast or brunch item. So you can take the liberty of having an easy and affordable dinner. It

Often when I’m not sure what to make for dinner, I make a frittata, a hearty, healthy choice that has very little active cooking time. Served with crusty bread and salad, you have a fantastic meal, but this could also be considered a brunch item or a side dish.

Placing spinach at the top of the frittata makes for a beautiful presentation. Add the spinach to the frittata after the egg mixture is in the pan to get this beautiful look.

I’ve written often about frittatas, because they are the perfect way to use leftovers, are affordable and can become a leftover themselves. Easy to heat up, great for sandwiches, or even a side dish.

I wrote an article Everything You Ever Wanted to Know About Frittatas here. It’s worth a read, if you haven’t mastered the frittata. There is also a link there to 15 frittatas.

Stovetop or Oven Baked Spinach Frittata

I grew up making frittatas on top of the stove, which takes a little practice, but you can bake your frittata in the oven. However, I like to start my frittata on the stove and then finish in the oven. This will cut down cooking time and I give you both options in the recipe.

Why Use Manchego Cheese?

Manchego Cheese is a Spanish sheep’s cheese with a nutty taste. People that can’t eat cow’s milk cheese can often eat sheep’s cheese. It’s one of my favorite for snacking too. You can switch out the cheese for swiss or cheddar or even add dollops of ricotta.

Why Cauliflower in a Frittata?

Instead of potatoes, I used left over cauliflower as a low-carb option. It’s a great substitute and added some heft.

More Frittatas from Spinach Tiger

• Yellow Squash Bacon Frittata Stovetop or Baked
• Brussels Sprouts Frittata with Arugula, Purple Potatoes, Manchego
• Sheet Pan Frittata
• Shredded Sweet Potato Frittata for One
• Asparagus Ricotta Frittata
• Italian Sausage RIcotta Spinach Frittata
• Sweet Potato, Sage Sausage Frittata

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Spinach Manchego Frittata Recipe, Paleo Friendly

Oven baked spinach manchego frittata

Course Entree

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 8 eggs well beaten
• 2 tablespoons olive oil
• 2 cups baby spinach washed, dried
• 1 cup Manchego Cheese shredded (can use white cheddar)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup cauliflower optional (can use potatoes)

Instructions

• Preheat oven to 375 degrees F.
• Heat oil in a 10-inch non-stick pan.
• Cut cauliflower into bite-sized pieces and cook for about five minutes, before adding any other ingredients.
• Beat eggs well.
• Season eggs with salt and pepper. Add in cheese.
• Add eggs to pan.
• Add spinach evenly. Push spinach down into egg mixture.
• Option 1: Use a spatula to bring from egg mixture from the edge of pan and allow It to run underneath. Once most of the liquid mixture is used, place I oven.

  Option 2: You can put frittata directly into oven. It will take a little longer to bake. (30 to 40 minutes). Check at 25 minutes.
• Bake for 15 to 20 minutes until top is done.
• Serve hot or at room temperature.

The post Spinach Frittata with Manchego appeared first on Spinach Tiger.

Obviously, the answer is a big fat yes! However, the recipe didn’t go exactly as planned. It actually came out better.

The twice baked cauliflower is roasted, mixed with sour cream, blended (but not to a puree), and then topped with cheddar cheese and baked again until the cheese is melted. This was so good, it could have been my dinner.

I originally wanted to make this to go with this New York Strip Steak, for a special dinner.

When I first set out to make twice baked cauliflower, I thought that maybe I should steam the cauliflower first, then mix it with sour cream, but I tried something else first.

I roasted the cauliflower first. This provided a more substantial heft instead of a puree type texture, and after you try this method, I know you will agree with me. The result was a cheesy bite with a real bite to it. The roasting adds a nice flavor too.

Ingredients for Twice Baked Cauliflower

• Cauliflower Head
• Smattering Olive Oil
• Sour Cream
• Chives or Scallions
• Salt, Pepper
• Cheddar Cheese (or cheese of your choice)
• Bacon Bits (optional)

Tips for Twice Baked Cauliflower

• Roast cauliflower with just a smattering of olive oil.
• Put the sour cream in the blender first. Blend to bring together, but don’t puree. Keep in mind, you want heft. It will continue cooking in the oven.

More Cauliflower Sides

• Cauliflower Mash
• Cauliflower Risotto
• Parmesan Cauliflower
• Roasted Greek Cauliflower
• Whole Roasted Tumeric Cauliflower
• Popcorn Cauliflower

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Twice Baked Cauliflower

Cheesy Twice Baked Cauliflower, A Great Keto Side

Course Side Dish

Cuisine American

Keyword cauliflower, cheesecake

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 4 servings

Ingredients

• 1 head cauliflower
• 1 teaspoon olive oil
• 2 scallions or chopped chives
• 1/2 cup sour cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup cheddar cheese grated (more if desired)

Instructions

• Preheat oven to 400 degrees, 205 C.
• Remove the core stem and cut up the cauliflower into large pieces. You will be mashing this, so you can roast in large pieces.
• Drizzle small amount of olive oil over cauliflower.
• Roast for 15 minutes.
• Mash in super blender (or Vitamix) add sour cream, salt, pepper, chives, or chopped scallions. Blend but careful not to puree. You want heft.
• Transfer to baking dish. You can do Individual dishes or one small casserole dish.
• Cover with cheddar cheese and bake until cheese is melted.
• Add bacon bits if desired. Garnish with chives or chopped scallions.

The post Twice Baked Cauliflower appeared first on Spinach Tiger.