This Cauliflower mash recipe is an easy way to cut down on carbs without sacrificing flavor. I mean, what’s the point in eating something at all if it doesn’t taste good, right?
In my opinion, food should be all about balance, so this recipe is a great way to cut out the carbs from regular mashed potatoes, but keep all the amazing flavor. And if you really want to be healthy, the cheese is totally optional. Either way, you’re going to love this tasty Cauliflower Mash recipe!
And Cauliflower mash is actually so easy to make. It’s basically the same process as making mashed potatoes, but with cauliflower instead! Boil the cauliflower, blend it into a creamy consistency, then add in the extras.
You can use a food processor or blender and pulse until smooth. (Or smash by hand!)
1 Large Head Cauliflower leaves removed and broken into large florets
4-6 Garlic Cloves finely chopped and divided
2 cups Chicken or vegetable broth
4 cups Water
4 tablespoons butter
¼ cup Parmesan cheese, grated
¼ cup cup milk
1 teaspoon Chopped Thyme
1 teaspoon Chopped Rosemary
Salt and pepper, to taste
Place the cauliflower florets in a large pot and cover with broth and water.
Add in half of the garlic and a good pinch of salt and pepper.
Bring to a boil, then reduce the heat and simmer for 15-18 minutes, or until cauliflower is fork-tender.
Using a colander, strain the cooked cauliflower and place it into a food processor.
Add in the remaining garlic, herbs, grated cheese and butter. As the food processor is processing, slowly add in the milk.
Process until smoothly pureed.
Taste and adjust the seasoning if needed.
Sprinkle with fresh chopped herbs.
Tip: The cauliflower is not covered fully by the water and broth, this way it will get steamed.
Cauliflower Mash is a great side with Steak and a glass of Scout and Cellar The Resident Zinfandel!
Ratatouille is a classic summer French style stew, it’s fun to say and even has an adorable Disney movie named after it!
Ratatouille is packed with summer vegetables: tomatoes, eggplant, zucchini and bell peppers and it’s pretty easy to make!
With a little imagination, there are endless ways to serve ratatouille. For Sunday dinner, toss it with pasta or alongside grilled chicken or fish. Or for an easy weeknight dinner, serve with a dollop of goat cheese or with a fried egg on top. It’s even tasty straight from the fridge as a snack (it’s delicious cold)! Seriously the possibilities are limitless!
For the tomatoes, I love the brand Pomi! They only have one ingredient: TOMATOES! You can find Pomi chopped tomatoes in the canned vegetable aisle. Pomi is usually on the top shelf.
Looking for wine to pair with Ratatouille? Scout & Cellar 2018 VEINTE MALBEC, Lush and fruit-forward with blueberry, black plum and wildberry jam balanced by mocha on a fresh, well-structured frame with round tannins and a lingering finish. DELICIOUS!
26.46 oz Pomi Chopped Tomatoes
14.5 oz Diced Tomatoes, drained
1 medium eggplant, diced into cubes
1 large red, orange, or yellow bell pepper, cut into ¾ squares
¼ teaspoon red pepper flakes, more or less to taste
¼ teaspoon dried oregano
Freshly ground black pepper, to taste
Preheat the oven to 425 degrees Fahrenheit
Line two large, rimmed baking sheets with parchment paper for easy clean-up, if desired.
On one baking sheet, toss the diced eggplant with 2 tablespoons of the olive oil until lightly coated. Arrange the eggplant in a single layer across the pan, sprinkle with ¼ teaspoon of the salt, and set aside.
On the other baking sheet, toss the bell pepper, and zucchini 1 tablespoon of olive oil and ¼ teaspoon salt. Arrange the vegetables in a single layer.
Place the eggplant pan on the middle rack and the other vegetables on the top rack. Set the timer for 15 minutes.
Meanwhile, warm 2 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat.
Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is tender and caramelizing on the edges, about 8 to 10 minutes.
Add the garlic, stir, and cook until fragrant, about 30 seconds.
Add the tomatoes, and use a wooden spoon to stir any browned bits stuck to the bottom of the pan into the mixture. Reduce the heat to medium-low, or as necessary to maintain a gentle simmer.
Once 15 minutes are up, remove both pans from the oven, stir, and redistribute the contents of each evenly across the pans. This time, place the eggplant on the top rack and other vegetables on the middle rack.
Bake until the eggplant is nice and golden on the edges, about 10 more minutes (the eggplant will be done sooner than the rest). Remove the eggplant from the oven, and carefully stir the eggplant into the simmering tomato sauce.
Let the zucchini and bell pepper pan continue to bake until the peppers are caramelized, about 5 to 10 more minutes. Then, transfer the contents of the pan into the simmering sauce. Continue simmering for 5 more minutes to give the flavors time to combine.
Remove the pot from the heat. Stir in 1 teaspoon olive oil, the fresh basil, dried orengo and red pepper flakes.
Season to taste with additional salt and black pepper.
Serve in bowls, with additional chopped basil, or black pepper on top (all optional).
Like all stews, this ratatouille’s flavor improves as it cools. It’s even better reheated the next day. Ratatouille keeps well in the refrigerator, covered, for 4 days, or for several months in the freezer.
Spaghetti squash is such a fun, underrated vegetable!
Spaghetti squash is so healthy and versatile. You can simply enjoy it with some salt and pepper as a side dish, or drizzle it with melted butter or your favorite sauce.
Squash has little to no taste so it’s amazing the different flavor combinations you can come up with! I wanted to do something a little different than just marinara so I thought it’d be fun to make individual squash boats tossed with a creamy sauce, broccoli and sausage. Chicken sausage that is. Publix Greenwise Italian chicken sausage is DELICIOUS, but really you could use any type of sausage you’d like!
Creating the “noodles” from this squash is so incredibly easy. All you have to do is cut the squash in half, scoop out the seeds, bake them (cut side down) for about 30-40 minutes in the oven then start scraping with a fork!
The cream sauce is so flavorful and seriously so simple to make. To bring the sauce up a notch, I added a drizzle of truffle oil but you can skip it, if you are not a truffle fan.
Toss the spaghetti squash in with the broccoli and sausage and transfer everything into the squash boats. Top with cheese, broil in the oven and enjoy!
This recipe pairs beautifully with Scout & Cellar Chardonnay!
Spaghetti Squash Ingredients
1 medium Spaghetti squash
2 tablespoons EVOO
1 ½ teaspoon Italian Seasoning
Salt & Pepper
4 Italian chicken sausage, removed from casings
Head of Broccoli, chopped
3 cloves Garlic, chopped
1 large shallot, chopped
3 tablespoons of White wine
Cream Sauce Ingredients
3 tablespoons butter
4 tablespoons flour
1 cup White Wine
3 ounces truffle oil (black or white), optional
2 cups heavy cream
8 oz. mozzarella cheese, shredded
4 oz. shredded parmesan cheese
Salt and Pepper
Spaghetti Squash Instructions
Preheat the oven to 400°F.
Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with Italian seasoning, salt and pepper.
Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm. The time will vary depending on the size of your squash.
Remove from the oven and flip the squash so that it’s cut side up. When cool enough to the touch, use a fork to scrape out the strands from the sides of the squash. Do not toss the empty squash halves.
While the squash is roasting, prepare the stuffing.
In a skillet, brown the sausage crumbles. Once browned transfer to a plate and deglaze the pan.
Pour in 3 tablespoons or so (enough to cover the bottom of the pan 1/4″ or less) of white wine, with the heat still on, and scrape the bottom of the skillet with a wooden spatula vigorously as the liquid comes to a boil.
Add 1 tablespoon of butter to the same skillet, once the butter has melted saute the broccoli for 3-5 minutes.
Move the broccoli to the sides of the skillet, creating a well to add the garlic and shallot. Saute for one minute and then combine broccoli, garlic and shallots- sauteing for an additional 3-5 minutes.
Once the squash is done, scoop the strands into the skillet with the broccoli mixture.
Add the cooked sausage to the skillet and stir to combine.
Cream Sauce Instructions
Add butter to a sauce pot. Turn the heat on medium.
Once the butter has melted, add 4 tablespoons of flour, whisk until combined.
Pour heavy creamy, wine and truffle oil into the pot, whisk to combine.
Once the mixture is hot, slowly whisk in the cheeses.
Let the mixture simmer for 2-3 minutes until it’s thickened, stir occasionally.
Season to taste with salt and pepper and reduce the heat to low.
Drizzle cream sauce into the bottom of the squash halves.
Divide sausage and broccoli mixture among the halves.
Drizzle Cream sauce over top.
Sprinkle it with mozzarella cheese and parmesan cheese.
Broil until cheese is browned and squash warmed through, 4 to 5 minutes.
Serve hot with a glass of Scout & Cellar Chardonnay!
Shop for the perfect Chardonnay on my Scout & Cellar page
These Zucchini Taco boats are made with fresh zucchini stuffed with seasoned ground beef, bell peppers, and topped with cheese and salsa. But the filling could literally be anything, from chicken and corn, to meatballs with tomato sauce!
They are low carb and keto diet friendly.
Start with 3 or 4 small zucchini.
I used a small cookie scoop to scoop out the middle of the zucchini, but you can also use a small spoon. I got a little close to the edge on one of them, but don’t worry about it. The meat filling will cover it up. I love using the insides of the zucchini I scooped out to add filler, so place the insides to the side.
Pour 1/2 cup of your favorite salsa in a baking dish- I used Pace. Lay the boats on top of the salsa and sprinkle each with salt.
Now it’s time to make the filling. Heat a pan over medium-heat and cook the meat. You can use any ground meat, I used ground beef. Once the meat is cooked, transfer to a bowl and set aside. Wipe out the same pan and add a drizzle of EVOO.
Sauté the insides of the zucchini. Make sure to cook it down to reduce the liquid. Then add bell peppers,- any color, I used red and yellow. Sprinkle it with chili powder, cumin, and salt. Stir together and cook for about two minutes. Add the red onion and garlic. It should start to smell like it’s almost Taco time!
Continue to cook until vegetables are softened and water has absorbed. Lastly, add the meat back to the pan, and stir together. Once it is combined, it’s time to fill up the boats. Go ahead and fill those babies up- don’t be shy! Let the meat spill over if you need to.
I love cheese and, what’s a taco if it doesn’t have any cheese on it? Cover the filled boats with shredded cheese. I used Cheddar but Monterrey Jack or a Mexican blend would work great, too.
Place the baking dish in the 400°F preheated oven and cook for 20-25 minutes.
This recipe is great if you’re looking for a low-carb option for tacos, or need to get more veggies into your diet. Try them out for Taco Tuesday and enjoy!
1lb Ground Beef
1/2 cup Mixed Red & Yellow Bell Peppers, finely diced
1/2 cup Red Onion, diced
2 Cloves Garlic, minced
1 tablespoon Chili Powder
2 teaspoons Cumin
1/2 teaspoon Salt
8 ounces Cheddar Cheese, shredded
1/2 cup Salsa
Preheat oven to 400°F
Prepare your zucchini, cut each zucchini in half lengthwise. Use a measuring spoon (teaspoon) to hollow out the zucchini forming a boat… save the insides and set aside.
Pour salsa into a baking dish.
Place the zucchini boats in the same baking dish and sprinkle a small amount of salt over them.
In a skillet over medium-high heat, brown the ground beef. Once cooked, transfer to a bowl. Wipe out the same pan and add a drizzle of EVOO.
Add the inside of the zucchini, water will release. Let it cook down to reduce the liquid, then add bell peppers, chili powder, cumin, and salt. Stir together and cook for about two minutes. Then add the red onion and garlic.
Continue to cook until vegetables are softened and water has absorbed. Add the meat back to the pan, stir together.
Once combined, fill each zucchini boat with the beef and vegetable mixture.
Top the zucchini boats with cheddar cheese.
Bake for 25 minutes or until zucchini has softened and cheese is melted.