Roasted Cauliflower w/ Lemon caper vinaigrette

I have to start saying I'm not a fan of cauliflower but made this way or as skinny mashed, I love it!

From thechew.com

INGREDIENTS

For the Cauliflower:
1 head Cauliflower
1/4 cup Olive Oil
Salt and Pepper
Lemon Caper Vinaigrette (see recipe below)

For the Lemon Caper Vinaigrette:
1 cup Olive Oil
1/3 cup Capers (chopped)
1/2 bunch Parsley (chopped)
1/2 cup Lemon Juice
1 tablespoon Lemon zest
1 teaspoon Dijon Mustard
Salt and Pepper

DIRECTIONS:

For the Cauliflower: Drizzle cauliflower with olive oil and season with salt and pepper. Roasting a whole head of cauliflower makes for a great presentation. Roast in a 350 degree oven until golden and tender, approximately 35 to 45 minutes. Drizzle with vinaigrette.

For the Lemon Caper Vinaigrette: Whisk all ingredients together. Remember to zest lemons before juicing them. Season to taste. 

Serve this dish as a side or a vegetarian entree.

Delicious skinny mashed "potatoes" (cauliflower)

Not a fan of cauliflower but this is AMAZING!

From: delightedmomma.com

INGREDIENTS

1 head of cauliflower
1 tablespoon of cream cheese (& 1 tablespoon of butter)
1/4 cup grated Parmesan cheese
1/2 teaspoon of minced garlic
salt & pepper
Chives for garnish

DIRECTIONS

Wash and cut cauliflower into small pieces. Boil in a pot of water for about 10-15 minutes or until soft and cooked.
Drain and dry using paper towels. Immediately place in food processor or blender (I used an immersion blender). You do not want the cauliflower to cool.
Puree the cauliflower with the cream cheese, Parmesan cheese, garlic, salt and pepper.
Sprinkle the top with chives and a few dashes of pepper. Serve!

Flax Seed Bread (Linaza)

This is NOT the best "Foccacia Style" bread ever, but it does the trick when on a low carb diet you crave that "bread" texture.


INGREDIENTS
2 cups flax seed meal (Harina de Linaza)
1 Tablespoon baking powder
1 teaspoon salt
3 beaten eggs
1/2 cup water
1/3 cup oil


DIRECTIONS
Preheat oven to 350 F. Prepare baking sheet with parchment paper.


1) Mix dry ingredients


2) Add wet to dry, and combine well. Make sure eggs are previously beaten.


3) Let batter set for 2 to 3 minutes to thicken up (leave it too long and it gets past the point where it's easy to spread.)


4) Pour batter onto baking sheet. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan.


5) Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.


6) Cool and cut into whatever size slices you want.