ROASTED CAULIFLOWER

Roasted Cauliflower with Parmesan and Bread Crumbs
1 head cauliflower, cut into 1/2 -1 inch florets
1/2 cup fresh bread crumbs, (I USED GLUTEN FREE BY ALEIA'S)
1/4 cup freshly grated Parmesan (I CONFESS, I DON'T MEASURE AND I'M SURE I USE MORE!!!!)
1/4 cup olive oil (AGAIN, I DON'T MEASURE BUT MAKE SURE THE FLORETS ARE WELL COATED!!!!!!
Salt and pepper to taste

Preheat oven to 400º.

Toss florets with olive oil, bread crumbs and cheese. Spread in a single layer on jelly roll sheet lined with nonstick foil. Season with salt and pepper. (since I use a lot of cheese I often don't need the salt) Roast 30-40 minutes, until nicely browned!!!! (we like our verrrry browned!!!)

Adapted from my friend at http://thatskinnychickcanbake.blogspot.com/

CULINARY CROSSROADS

THIS DINNER IS A CULINARY CROSSROADS....WHERE "GLUTEN FREE" MEETS "HEALTHY" AND TOGETHER THEY CREATE "YUMMINESS!" GRILLED CHICKEN, PARMESAN ROASTED CAULIFLOWER, AND KALE CHIPS SERVED OVER QUINOA WITH PIGNOLIS, CRANBERRIES AND PEAS. I THINK HUBBY IS GOING TO BE HAPPY! EVEN MY BOYS ATE SOME! THERE'S A LITTLE EXTRA IF SOMEONE OUT THERE WANTS A LITTLE SNACK! ♥ ♥ ♥

RECIPE AS I CREATED & MADE IT:

1. QUINOA

BRING 1C. QUINOA AND 2C. WATER TO A BOIL. COVER AND SIMMER 15 MINUTES. COOL. ONCE COOLED, ADD THE JUICE OF 2 LEMONS, HANDFUL FROZEN PEAS AND 2 MINI BAGS OF DRIED CRANBERRIES AND AS MANY PIGNOLIS AS YOU LIKE. POUR ON APPROX 1/2C. EXTRA VIRGIN OLIVE OIL. ADD SALT AND PEPPER TO TASTE. COVER WHILE PREPARING THE NEXT STEP.

2. ROASTED CAULIFLOWER

CHOP 1 HEAD CAULIFLOWER AND TOSS WITH OLIVE OIL, PARMESAN CHEESE AND BREAD CRUMBS TO COAT. ROAST AT 375 UNTIL BROWNED APPROX 40-45 MINUTES.

3. KALE CHIPS

RIP UP SOME KALE LEAVES (JUST A HANDFUL), TOSS WITH EVOO AND SALT & ADD TO THE CAULIFLOWER FOR THE LAST 10 MINUTES OF COOKING.

4. GRILLED CHICKEN

I HIGHLY RECOMMEND BELLS AND EVAN CHICKEN BREASTS. THERE IS A SIGNIFICANT DIFFERENCE IN THEIR TASTE!! BUY THICK CUTLETS AND POUND THEM (TRUST ME, THIS ANNOYING STEP IS WORTH IT!!!) PLACE IN A ZIPLOC WITH 4T. GLUTEN FREE TAMARI, 2 T. SESAME OIL, 1T DRY SHERRY, 1 TSP CORNSTARCH, PINCH SALT. LET MARINATE 10-15 MINUTES. PREHEAT OILED GRILL PAN ON HIGH-GRILL BOTH SIDES UNTIL COOKED THROUGH. WRAP IN FOIL TO COOL. ONCE COOL, SLICE ON AN ANGLE.

SERVE THE CAULIFLOWER, KALE AND CHICKEN ON TOP OF THE QUINOA!!!

GF FRIDAY-CAULIFLOWER PIZZA CRUST

WHEN I READ ABOUT THIS RECIPE, I COULDN'T WAIT TO TRY IT. I THOUGHT, REALLLLYYYY???? I COULDN'T IMAGINE TRANSFORMING CAULIFLOWER INTO A PIZZA CRUST OF SOME SORT. WELL, IT WORKED! IT WAS DELISH! HUBBY COULDN'T EVEN GUESS IT WAS CAULIFLOWER! THE TRANSFORMATION WAS THAAAAAT GOOD. I THINK THIS RECIPE BEGAN IN THE WORLD OF "LOW CARBING" BUT IT'S JUST PERFECT FOR THE GLUTEN FREE WORLD AS WELL. HOPE YOU GIVE IT A TRY-LET ME KNOW WHAT YOU THINK IF YOU DO!

CAULIFLOWER PIZZA CRUST

1 cup cooked, riced cauliflower (USE A RICER OR I HAVE READ SOME PEOPLE USE A FOOD PROCESSOR! I WILL TRY THAT METHOD NEXT TIME)
1 egg
1 cup mozzarellA cheese (I USED SHREDDED MOZZARELLA/PROVOLONE COMBO)

PIZZA SAUCE OF YOUR CHOICE

MORE SHREDDED CHEESE PLUS ANY TOPPINGS YOU LIKE

Preheat oven to 450 degrees F.

SECRET IS IN GREASING YOUR PARCHMENT VERY WELL. PAM SPRAY DID NOT WORK WELL ENOUGH FOR THIS. GENEROUSLY OIL A ROUND PIECE OF PARCHMENT WITH OIL AND WIPE OFF EXCESS SO IT DOESN'T LEAK OFF SIDES IN OVEN.

In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the parchment.

I baked mine directly on a pizza stone at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).

Remove the pan from the oven. To the crust, add sauce, then cheese and toppings.

Place under a broiler at high heat just until cheese is melted!

DINNER TIME!

THIS IS A PERFECT MEAL WHEN YOU NEED TO REHEAT IT LATER! CHICKEN SAUSAGE WITH GARLIC & CHEESE, ROASTED CAULIFLOWER & ROASTED POTATOES WITH SCALLIONS!

SAUSAGE: PLACE SAUSAGE IN PAN WITH SOME WATER AND OLIVE OIL. COOK ABOUT 12 MINUTES UNTIL WATER EVAPORATES, TURNING THEM OFTEN. THEN SAUTEE IN THE REMAINING OIL ABOUT 10-12 MINUTES UNTIL BROWNED.

POTATOES: CHOP, TOSS WITH EVOO, SALT, PEPPER. ROAST AT 400 FOR 45-60 MINUTES. TOP WITH SCALLIONS.

Roasted Cauliflower with Parmesan and Bread Crumbs:
1 head cauliflower, cut into 1/2 -1 inch florets
1/2 cup fresh bread crumbs, (I USED GLUTEN FREE BY ALEIA'S)
1/4 cup freshly grated Parmesan (I CONFESS, I DON'T MEASURE AND I'M SURE I USE MORE!!!!)
1/4 cup olive oil (AGAIN, I DON'T MEASURE BUT MAKE SURE THE FLORETS ARE WELL COATED!!!!!!
Salt and pepper to taste

Preheat oven to 400º.

Toss florets with olive oil, bread crumbs and cheese. Spread in a single layer on jelly roll sheet lined with nonstick foil. Season with salt and pepper. (since I use a lot of cheese I often don't need the salt) Roast 30-40 minutes, until nicely browned!!!! (we like our verrrry browned!!!)

Adapted from my friend at http://thatskinnychickcanbake.blogspot.com/