BLE Recipe Redo: Buffalo Wing Hummus

10 ounces of cauliflower (the organic brand I use comes in 10 ounce bags frozen cauliflowers) adding 12 ounces will not affect the recipe and veggie serving would increase to the 6 oz serving size.

1 ounce of nut butter (peanut, almond, cashew ...) that is just shy of  about 2 Tbsp. (1.90 T)

2 Tbsp of hot sauce (or to taste)
2 cloves of garlic
1 tsp paprika (optional)
1 Tbsp lemon juice or rice vinegar
Salt to taste.

Steam or cover cauliflower with water and boil until tender. Drain if you use the boil method.
Add all the ingredients to food processor and blend until smooth.
Eat warm or chilled with veggies.

BLE info.
Divide recipe in half.
Each half equals:

Protein = 1/4 - 1 ounce of the allowed amount of 4 ounces.

 Veggies= 5 ounces

This makes a good spread on rice cakes for the morning meal (skip the fruit). Add in a little more protein for a complete meal.

Or for dinner a nice side dip with fresh veggies, meat, cheese.

Jalapeno Popper Cauliflower

INGREDIENTS

• For the puree:
• 1 head of cauliflower
• 2 Tbsp heavy cream
• 1 Tbsp butter
• 1/4 cup sharp cheddar cheese, shredded
• 1 Tbsp raw jalapenos, chopped
• 1/4 tsp garlic powder
• salt and pepper to taste

For the cream cheese layer:

• 6 oz cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 1/4 cup salsa verde

For the topping:

• 3/4 cup colby jack cheese, shredded
• 1/4 cup raw jalapenos, sliced (seeds removed)

INSTRUCTIONS

1. For the puree:
2. Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave safe bowl with 2 Tbsp of cream and 1 Tbsp of butter. Microwave, uncovered, on high for 10 minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another six – eight minutes on high (or until cauliflower is tender). Remove from the microwave and put into a high speed blender or food processor along with the cheese, jalapenos, and garlic powder. Puree until smooth (or you can leave it chunky if you prefer. Season generously with salt and pepper to taste.

For the cream cheese layer:

1. Put the cream cheese in a microwave safe bowl and nuke for 30 seconds to soften.  (Hw : I do not "nuke") Add the shredded cheese and salsa verde, mixing thoroughly. It should be very spreadable – if not, nuke for a few more seconds.

To assemble the casserole:

1. In a medium-sized oven proof dish (approximately 8 x 8), spread out a thick layer of cauliflower puree. Spread the warm cream cheese mixture on top of the puree. Top with a layer of shredded colby jack cheese, and sliced jalapenos. Bake at 375 degrees for about 20 minutes, or until the cheese is completely melted. You can finish it under the broiler for a couple of minutes to brown further if you’d like. . Serve hot.
2. Optional – top with cooked, crumbled bacon before serving

Green Chicken Enchilada casserole

★★★★★

 

5 from 65 reviews

A cheesy green chicken enchilada casserole from I Breathe Im Hungry that is to die for! Super easy to throw together it’s also low carb and gluten free!

• Author: Mellissa Sevigny
• Yield: 6 generous one cup servings
• Category: Low Carb Cauliflower Casserole
• Cuisine: Mexican American

INGREDIENTS

• 20 oz frozen cauliflower florets (about 4 cups)
• 4 oz cream cheese, softened
• 2 cups cooked chicken, shredded
• 1/2 cup Salsa Verde
• 1/2 tsp kosher salt
• 1/8 tsp ground black pepper
• 1 cup shredded sharp cheddar cheese
• 1/4 cup sour cream
• 1 Tbsp chopped fresh cilantro (optional)

INSTRUCTIONS

1. Put your cauliflower in a microwave safe dish and cook for 10-12 minutes or until fork tender. Add the cream cheese and microwave for another 30 seconds. Stir.
2. Add the chicken, salsa verde, salt, pepper, cheddar cheese, sour cream, and cilantro. Stir.
3. Bake in a preheated oven at 375 degrees (F) in an ovenproof casserole dish for 20 minutes. OR you could microwave on high for 10 minutes.
4. Serve hot.

NOTES

Approx nutrition info per serving: 311 calories, 18g fat, 4g net carbs, 33g protein

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Pepperoni Pizza Cauiliflower

http://www.ibreatheimhungry.com

This keto pepperoni pizza cauliflower casserole is easy and economical to make, and it tastes so good that even picky kids and husbands will be won over!  Low carb, gluten free, nut free, egg free.

• Author: Mellissa Sevigny
• Yield: 4 servings
• Category: Main Dish

INGREDIENTS

For the Puree

• 1 medium head of cauliflower
• 2 Tbsp Heavy Cream
• 1 Tbsp Butter
• 8 slices pepperoni
• 1/4 cup shredded mozzarella cheese
• salt and pepper to taste

For the Casserole

• 12 slices pepperoni
• 1/2 cup shredded mozzarella cheese

INSTRUCTIONS

For the Puree

1. Clean and trim the cauliflower, breaking it into medium sized pieces.
2. Place in a microwave safe bowl with 2 Tbsp of cream and 1 Tbsp of butter.
3. Microwave, uncovered, on high for 10 minutes.
4. Stir to coat cauliflower with cream/butter mixture.
5. Microwave for another six minutes on high (or until tender.)
6. Remove from the microwave and put into a high speed blender or food processor along with the 8 slices of pepperoni and 1/4 cup mozzarella cheese.
7. Puree until smooth.
8. Season with salt and pepper to taste.
9. You can adjust the cream and butter to your preference for consistency.

For the Casserole

1. Spread the cauliflower puree into an 8 x 8 oven proof casserole dish.
2. Cover with 1/2 cup shredded mozzarella cheese, and layer with pepperoni.
3. Bake at 375 degrees (F) for about 20 minutes.
4. Alternatively you could microwave this for 5 minutes.
5. Serve hot.

CAULIFLOWER Chocolate MOUSSE!

 

Practically ❌no calories and packed with fiber!...yes, dreams do come true!✨I'm sure you've heard of zucchini bread &, black bean brownies, so this is no different!

Heartweed: I have had zucchini bread and black bean brownies and they were both yummy.....cauliflower mousse?? 
.
Ingredients:
1 head of *cauliflower (3-4 cups) 
1/2 cup unsweetened cacao powder
1/2 - 1 Tbsp *Great Lakes gelatin (red can) vegans sub agar. (agar powder is a 1:1 ratio with gelatin) 
Sweetener of choice to taste (raw honey, stevia, etc.)
.
🍫Steam cauliflower until soft.
🍫In a high speed blender, puree cauliflower, then add in remaining ingredients and puree puree puree until silky smooth!
🍫Pour into serving cups and refrigerate at least 3 hours (can put in freezer for 20 minutes first to speed up the process).
.
NOTES
*1 med. cauliflower head contains: 147 calories, 15g fiber, & 12g of protein!
*Great Lakes gelatin contains 43 calories, 0g fat, 0g carb, 11g protein per Tbsp! AND....is only from grass fed beef👏🏻 (other brands such as Knox are from pork) 

CHICKEN “ENCHILADA” CASSEROLE

 http://www.lifemadefull.com

3 cups uncooked rice (hw: cauli rice)
½ cup olive oil
3-4 TBSP tapioca starch¼ cup chili powder (adjust according to taste)
2 cans (15 oz) tomato sauce
3 cups water
1/2 tsp ground cumin
1/2 tsp garlic powder
½ tsp fine grain sea salt
2 lbs chopped chicken breasts
3-4 cups shredded cheese

Stir everything except the cheese together in a deep dish, 9×13 or larger pan. Top with cheese and freeze. When ready to cook, you can either thaw ahead of time and bake, covered, for about an hour at 350 degrees. If frozen, cook for about 1.5 to 2 hours at the same temperature. 

Creamy Coconut Lime Chicken

http://www.asaucykitchen.com

4 skinless, boneless chicken breasts
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon coconut oil
1/2 cup red onion, chopped (it came out to 1/2 onion for me)
1 red chili, chopped optional
1 cup organic chicken stock
1 tablespoon lime juice (about 1 large lime)
1 tablespoon chopped cilantro
1/2 teaspoon red chili flakes
1/2 cup full fat coconut milk from a can

Hw: Serve with  cauliflower rice.

Instructions
Place the skin breasts between two pieces of plastic cling wrap and pound them down to make them even in thickness. This will help the chicken cook evenly and make for more tender chicken.
Sprinkle each side of the chicken with salt and pepper.
Melt the coconut oil in a large skillet over a medium high heat on the stove.
 Add the chicken breasts and cook each side for 5­7 minutes or until browned on each side.
Remove the chicken from a skillet and set aside on a plate. The chicken doesn't need to be fully cooked yet because you'll be returning it to the heat shortly.
Add the chopped onion to the same skillet and sauté for a few minutes to soften.
Add the chili pepper if you're using it.
Sauté another couple of minutes. Add the chicken stock, lime juice, cilantro and chili flakes.
Bring the mixture to a boil and then reduce down to a simmer.
Let simmer for about 5 minutes to let reduce down.
Add the coconut milk and bring to simmer again for another 5 minutes.
Add the chicken back to the skillet, cover and let cook for another 5-­10 minutes or until the chicken is cooked all the way through. Serve with rice or cauliflower rice with the sauce spooned over the top.

Crock Pot Paleo Chicken Chili

http://cookeatpaleo.com/crock-pot-cauliflower-chicken-chili

• ½ head of cauliflower, diced
• 1 onion, diced
• 1 red bell pepper, diced
• 1 poblano pepper, diced
• 2 garlic cloves, minced
• 1 28-ounce can organic tomato puree
• ½ cup chicken stock
• 2 tablespoons chili powder
• ¼ - ½ teaspoon chipotle chile flakes, to taste
• 1 teaspoon sea salt
• ½ teaspoon freshly ground pepper
• 6 boneless, skinless chicken thighs, cut in large chunks

Toppings

• 1 avocado
• 1 lime
• fresh cilantro

1. Add all chili ingredients to crock pot and stir to combine.
2. Cook on low for 8 hours. Taste and adjust seasonings.
3. Cube avocado, cut lime into wedges and chop fresh cilantro.
4. Serve chili topped with avocado, a squeeze of lime juice, and cilantro to taste.

EASY CHILI POWDER RECIPE

Author: Cook Eat Paleo

Serves: about 3 tablespoons

INGREDIENTS

• 1 tablespoon smoked sweet paprika
• 1 tablespoon ground cumin
• 2 teaspoons smoked hot paprika
• 1 teaspoon granulated garlic
• 1 teaspoon dried oregano

Mix and tore in airtight container. 

Cauli Bread Grilled cheese

http://www.theironyou.com/2014/05/cauliflower-crust-grilled-cheese.html

Cauliflower Crust Grilled Cheese                                                                         

Ingredients 
Makes 2 grilled cheese sandwiches

Cauliflower crust “bread” slices

1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)
1 free-range organic egg, lightly beaten
½ cup / 1.7 oz / 50 gr shredded mozzarella cheese
½ teaspoon fine grain sea salt
¼ teaspoon ground black pepper

Grilled cheese

1 tablespoon butter, room temperature
⅓ cup / 3 oz / 85 gr sharp cheddar cheese, grated/shredded, room temperature

Directions

Cauliflower crust “bread” slices

Preheat oven to 450°F (220°C) and place a rack in the middle.
Line a baking sheet with parchment paper and liberally grease it with olive oil. Set aside.
In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverized).
Transfer cauliflower rice (about 3 cups) to a microwave-safe dish and microwave on high for 8 minutes, until cooked.
Place the cauliflower rice in a tea towel and twist it to squeeze as much moisture as you can (I usually squeeze out over a cup of liquid). This is very important. The cauliflower rice needs to be dry, otherwise you’ll end up with mushy dough, impossible to use as slices of bread.
Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, salt, pepper and mix well.
Spread cauliflower mixture onto the lined baking sheet and shape into 4 squares. 
Place in the oven and bake for about 16 minutes until golden.
Remove and let cool 10 minutes before peeling them off the parchment paper (be careful not to break them!)

Assemble cauliflower crust grilled cheese

Heat a pan over medium heat.
Butter one side of each slice of cauliflower crust bread (preferably the top part).
Place one slice of bread in the pan, buttered side down, sprinkle with the cheese and top with the remaining slice of cauliflower crust bread, buttered side up.
Turn the heat down a notch and cook until golden brown, about 2 to 4 minutes.
Gently flip and cook until golden brown on the other side, about 2 to 4 minutes.