Creamy Mashed Cauliflower

Cauliflower Mash
I’ve tried a few versions of cauliflower mashed ‘potatoes’ that taste nothing like the real thing. They were always really watery and not reminiscent of creamy garlicky mashed potatoes. I set the idea of this dish aside up until recently, when I had a whole head of cauliflower that I didn’t know what to do with. I had made enough of my delicious cauliflower pizza and was ready to use the veggie in another way. So, I decided to attempt the recipe myself with the intention of making it creamier without added dairy. The secret ingredient to the added creaminess without added fat or unwanted flavour is white beans. Not only do they add great protein, but they add a thickness and creaminess that is normally lacking from cauliflower. I love this recipe for the summer as it’s lighter than traditional sides and it has so much flavour! It goes really well with fish, meat and tofu.

Ingredients:

• 1 head of cauliflower, roughly chopped
• 2 tsp olive oil or ghee
• 1 french shallot, sliced
• 1 1/2 tsp garlic, chopped
• 1 1/2 cups white beans (rinse well if using canned)
• salt and pepper to taste
• good quality extra virgin olive oil for garnish

Directions:

1. Steam cauliflower until tender.

2. In a small pan, heat ghee or olive oil over medium heat. Sauté shallot with a good pinch of salt until soft, then add garlic and cook for 1 minute.

3. Into a food processor or high powered blender, add cauliflower, onion, garlic and all of the oil. Blend until creamy. Add beans and blend again until no lumps remain. Season with salt and pepper.

4. Serve with a drizzle of good quality extra virgin olive oil and extra pinch of pepper!

Cauliflower Mash

Dairy Free Cauliflower Pizza

cauliflower pizza
With the remake of my green goddess pasta I figured it was time to also update the pictures, in addition to the recipe. Without the cheese on top of the pizza, its important to put really flavourful ingredients. The mix of both the tomato sauce and the dairy free pesto makes you completely forget about the salty cheese. At the end of the day, it’s important to remember this is made from cauliflower and won’t be completely reminiscent of the dominos you’re used to. However, this grain free pizza is light and refreshing and has been liked by every single person I have ever served it too! Remember you can add any toppings you like; I’ve added a fried egg and hot sauce for brunch and it’s incredible!

Pizza Base Ingredients:

• 1 head of cauliflower
• 3 eggs
• 1 cup almond flour (or meal)
• 1 tsp garlic powder
• 1 tsp dried oregano
• salt and pepper to taste

Pizza Toppings Ingredients:

• 4-5 tbsp tomato sauce
• 4-5 tbsp vegan pesto (recipe here)
• roasted sweet potato
• broccoli
• pine nuts
• fresh basil
• mushrooms cooked in 1 tsp olive oil, salt and pepper
• good quality extra virgin olive oil

cauliflower pizza

Directions:

1. Preheat oven to 425 F. Line a pizza pan with parchment and grease well with olive oil. Using a box grater or food processor, grate the cauliflower until it looks like rice. Using a cheese cloth or strainer, squeeze as much water as possible out of the cauliflower. Add to a bowl with eggs, almond flour (meal_, garlic, oregano,salt and pepper. Mix until combined.

2. Press the dough into the pan leaving it thicker towards the edges for a crust. The bigger your pan, the thinner the dough will be. Bake for about 30-35 minutes or until evenly golden brown.

3. When pizza is golden, remove from the oven and spread dollops of the pesto and tomato sauce evenly over the crust. Swirl together using a spoon then sprinkle with desired toppings. If you are adding cheese, put back into the oven to melt for 5-7 minutes. Top with fresh basil and extra virgin olive oil to serve.
cauliflower pizza

Sweet Breakfast Scramble

Sweet Breakfast Scramble
I can’t believe wedding week is finally here! I promise that after the big day/honeymoon, I’ll be baking more! Although my ingredients are always wholesome, it is important to remember that although a brownie is made with avocado and maple syrup it is STILL a brownie and should be treated as such. A healthy treat is called a treat for a reason and should always be eaten in moderation (if you can control yourself!). In my attempt cut back on the baked goods and bread, I concocted this sweet breakfast scramble to satisfy my sweet tooth without it loading up on carbs. This breakfast comes together so quickly and it is PACKED with protein to keep you full for hours. Lots of you saw it on snapchat and sent me your versions! So, I figured I should share it here.

Zach and I get married on Saturday, ah! Then we set off to Italy and Greece for our honeymoon. Be sure to check my Instagram stories or snapchat for some insider pictures of the special day and all the delicious food we eat in Europe. I am preparing another recipe to share next week, then I am going to take a little social media/blog break. I’ll be there but much less often. Can’t wait to tell you all about it upon my arrival. Have an amazing few weeks everyone! Stay tuned for some delicious recipes…

Ingredients

serves 1
• 1/2 tsp coconut oil
• 2/3 cup egg whites
• 3 tbsp gluten free oats
• 1 tsp cinnamon
• 1 tbsp nut butter of choice
• 1 tbsp maple flakes (or maple syrup)
• sliced fresh fruit (bananas and fresh figs work really well!)

Directions

1. Heat coconut oil in a nonstick pan over medium heat. Add your egg whites, sprinkle with oats and begin to fold. When they are half cooked, add your cinnamon. Keep folding the eggs until cooked through.

2. Drizzle scramble with nut butter, maple flakes and fresh fruit. Enjoy!

Sweet Breakfast Scramble