Cauliflower Wraps

Yield: 2 wraps

Ingredients

• Curry Wraps:
• 1/2 head cauliflower, cut into florets
• 2 eggs
• 1/2 tsp. curry powder
• 1/4 tsp. salt
• Garlic Herb Wraps:
• Substitute 1 minced garlic clove and 3/4 tsp. dried herbs (basil, oregano, thyme or a combo) for the curry powder

Instructions

1. Preheat the oven to 375 and line two baking sheets with parchment paper. In a food processor, pulse the cauliflower florets until they form a crumb-like texture. Place the crumbles and 1/4 cup water in a saucepan with a tight fitting lid. Cook on medium high heat for 8 minutes, until tender.
2. Drain the cauliflower in a sieve, then transfer to a clean kitchen towel. Firmly squeeze any excess water from the cauliflower. In a bowl, stir together the cauliflower and remaining ingredients. Form two thin circles on the parchment-lined baking sheets. With a spatula, press down the "dough" so it forms a thin layer. Keep the wraps compact--there should be no parchment showing through the mixture in any area of the wrap.
3. Bake for about 17 minutes until dry and pliable. Gently remove to a wire rack to cool so the bottom does not become soggy. Use with light fillings or tear into pieces and use to scoop up fillings.

Notes

These delicate wraps are best served within a few hours of baking.

http://empoweredsustenance.com/cauliflower-wraps/

Veggie Lasagna

Veggie Lasagna

4 zucchini sliced long ways
2 cups spinach
1 cup sliced mushrooms
1/4 cup diced bell peppers
1 small onion chopped
1 small head of cauliflower shredded
1 bunch of broccoli shredded
1 jar Walden Farms Alfredo Sauce
1 Packet Ideal Protein Broccoli cheese soup, mixed and warmed
4 slices veggie cheese

preheat oven to 350 degrees
cook shredded cauliflower in covered bowl in microwave on high for 8-10 minutes
mix cauliflower alfredo sauce and broccoli cheese soup then set aside.
spray a 9x9 baking dish with non stick spray
layer zucchini in bottom of pan. Sprinkle 1/4 of each of the vegetables over the top of the zucchini and pour 1/4 of the cauliflower alfredo sauce over layered veggies.
Repeat this process until you have run out of ingredients.
Cover top with veggie cheese and bake 25-35 minutes until all veggies are cooked and cheese is melted.
Enjoy!

Cauliflower Stuffing

1 slice bacon, diced

1 leek, diced (white part only)

1 garlic clove, diced

½ head of cauliflower, florets sliced into ¼” thickness

1 tsp freshly chopped rosemary leaves

1 tsp sage leaves

1 heaping tablespoon of Ideal Protein Plain crepe mix

¼-1/2 cup low sodium chicken broth

Freshly ground pepper

In a large skillet, fry the bacon on medium heat until crisp, about 10 minutes.  Add diced leeks and garlic to the pan and sauté for 3 minutes with the bacon.  Add rosemary, sage and cauliflower.  Sauté for 2 minutes until the herbs are fragrant.  Add 1 heaping tablespoon of Plain Crepe mix, and ¼ Cup of broth.  Bring to a boil and simmer on medium heat for 5 minutes, stirring occasionally or until the cauliflower is tender but still a bit firm. Remove from heat and check for seasoning.  Add salt and ground black pepper as needed.  Serve hot. 

*Additional chopped mushrooms and celery are also great additions to this dish.  *2 oz.’s ground pork or sausage can be used in place of bacon.

Cauliflower pizza

1 cup steamed cauliflower
1/2 cup parmesan cheese (grated)
1 egg
1 tsp. oregano or to taste
1-2 tsp. italian seasoning
10-12 pieces of pepperoni
5 grape tomatoes sliced
4 mushrooms finely chopped
1/4 cup diced green peppers
2 TBLsp diced leeks or onions
1 TBLsp olive oil
1/4 tsp real salt
1 package Ideal Protein Plain Crepe Mix
1/8 to 1/4 cup Walden Farm Marinara/Alfredo sauce or a low carb tomato sauce


Directions:
Preheat oven to 425˙

Steam cauliflower and let it cool. Mash cauliflower in food processor/blender or rice the vegetable on a cheese grater for desired texture. Combine egg, half parmesan cheese and spices in a bowl and mix. Add Ideal Protein Crepe Mix and mix. Spray baking sheet with olive oil and spread mixture on pan. Shape into a square or round shape. Spread marinara/alfredo sauce on dough mixture. Chop desired vegetables and mix in a bowl with 1 TBLsp olive oil and salt. Spread on dough mixture. Sprinkle cheese on top of vegetables. Cut pepperoni into quarter and spread over top of the pizza. Lightly sprinkle additional italian seasoning and basil on top for desired taste.

Place in oven and let bake for 12 to 15 minutes.
An alternative is to bake the crust first for the 12 to 15 minutes or until golden brown. Then remove, add sauce and toppings to baked crust. Return to oven and broil until the cheese has melted.