Cauliflower Crust Pizza


I was planning on roasting this cauliflower & making a kale cauli salad for dinner one night this week. However, my mood changed & I was craving a pizza! What to do when it is cold out & no dough in the fridge – use cauliflower, why not! I have seen this recipe lingering around on Pinterest so I decided to give it a whirl.

Lets get to it…

  1. Preheat oven to 450degrees & line a cookie sheet with parchment paper
  2. In a medium sized bowl, combine 1/2C parmesan cheese, 2T almond meal, 1 egg, 1/2t dried basil, 1/2t dried oregano, 1/2t garlic powder, 1/4t salt & a pinch of chili flakes – set aside
  3. Wash/dry a head of cauliflower, cut off florets & place in food processor – pulse until you get a snow-like cauliflower blend
  4. Place cauliflower in a bowl & set in microwave for 4minutes
  5. Remove cauliflower, place on a tea towel & let cool – once you are able to handle, wrap it up & wring it out (in the tea towel) til you get all the water out possible (the more water out, the crunchier the crust)
  6. Add cauliflower to mixture bowl & use your hands to mix
  7. Grab the prepared cookie sheet & spread dough (tight, firm & thin crust for us)
  8. Place in oven for 10minutes or until golden
  9. Remove crust from oven, add your toppings of choice & stick it back in the oven for 5-7minutes

I decided to top our pie with mushroom marinara, thinly sliced tomatoes, red onion, seitan italian sausage crumbles & parmesan cheese  – but use anything your lil’ heart desires!

The hub & I loved this crust – it sure wasn’t a typical dough you get from a pizza pie but it was super healthy/light and definitaly Y.U.M.M.Y!

Nutritional Info Per Slice without Toppings (Serves 6 Slices): 100 calories – 4 grams of fat – 9.5 carbs – 8 grams of protein

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Roasted Cauliflower & Lemon Tahini Sauce


The vegetables in Tel Aviv were out of control good – so fresh & literally all over every menu! However, on all the menus there was an added bonus to most veg options, TAHINI! Trust is a simple addition to your veggies & a MAJOR crowd pleaser!

Now on to this tasty roasted cauliflower with lemon tahini recipe…

  1. Preheat oven to 425dgrees
  2. Grab a cookie sheet & place parchment paper on it
  3. Cut up 1 head of cauliflower & toss with hemp seed oil
  4. Roast in oven for 30-45minutes (based on how crisp you want them)
  5. On the stovetop add: 3T tahini, 2 minced garlic cloves, juice from 1/2 a lemon & 1/2C water – heat on low until warm, stir & set aside

Remove cauliflower form oven, top with the lemon tahini sauce & sprinkle on sesame seeds! Enjoy!

PS. Today I used the remainder of the lemon tahini sauce as a salad dressing, SO YUM!

Nutritional Info Per Serving for Lemon Tahini Sauce (Serves 8): 40 calories – 3 grams of fat – 1.5 carbs – 1 gram of protein

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Easter Lamb Burgers with Roasted Cauliflower


HAPPY EASTER EVERYONE! We are back in my hometown enjoying family fun and last night I decided to cook an early Easter dinner. I was thinking about a fancy lamb dinner – however, I decided to turn it down a notch & grill up some lamb burgers since it was such a beautiful day! I paired the burgers with roasted cauliflower (kind of like fries, right?) – and they were amazing! Both of these will be cooked up again with only more gorgeous sunny days heading our way!

Enjoy your day with your family & loved ones – maybe even spice up your night with an Easterita!

Lamb Burger:

  1. In a large bowl blend: 3lbs ground lamb, 2/3C chopped mint, 4t paprika, 1.5t cinnamon, 1t salt & 3T EVOO – make 8 patties 
  2. Grill the patties or cook on a skillet for 4minutes on either side
  3. Meanwhile, slice 8 ciabatta buns & place in preheated broiler till golden
  4. In side bowl mix: 3C baby spinach, 1.5C crumbled feta cheese, 1 sliced red onion

Dill Sauce:

  1. Combine 2C fage 0%, 1/3C chopped dill, 3T chopped mint, 4 cloves minced garlic, juice from 1 lemon, 1/2 chopped cucumber (peeled) & add S/P to taste – stir & refrigerate

Now on to the roasted cauliflower…


Roasted Cauliflower:

  1. Preheat oven to 425degrees with both racks relatively in the middle of oven & place 2 baking sheets in oven as it heats
  2. Slice up 2 heads of cauliflower – drizzle with EVOO, S/P (as much as you want) & toss
  3. Remove baking sheets, place cauliflower on sheets & roast for 25minutes
  4. In a skillet mix: 2C torn french bread pieces (about size of raisins) & 1T EVOO – stir around till bread gets crisp (8minutes) – reserve in large bowl
  5. In the same skillet add: 4T minced garlic, 1/2t red pepper flakes 1/2C chopped golden raisins, 4T sherry vinegar (not the same as sherry cooking wine!) & 4T water – once liquid  evaporates a bit put it all in the reserved bowl
  6. Once cauliflower is fully roasted mix in to the reserved bowl

To serve, place burger on toasted bun, a dollop of the dill sauce on the buthrt, top with the spinach/feta mix & scoop a spoonful of the roasted cauliflower on the side! This meal was am Easter hit. Hope you enjoy & Happy Easter!

Nutritional Info Per Burger without Bun & Spinach Mix (Makes 8 Burgers): 380calories – 28 grams of fat – <1 carbs – 29 grams of protein
Nutritional  Info Per Dill Sauce (Serves 8): 30 calories – 0 fat – 3 carbs – 5 grams of protein
Nutritional Info Per Serving of Cauliflower (Serves 8): 100 calories – 4 grams of fat – 17 grams of carb – 2 grams of protein                         

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