Tag Archives: cauliflower

Flatbread with Cauliflower, Rosemary, Kalamata, and Goat Cheese

6 Aug

Last week all I could think about was the Garlic Mashed Potato Pizza from Pizza Luce.  Like an earworm, I knew it would stick there until I did something about it.  I had two options: 1) Drive 90 miles to get some, 2) Make it.  I decided to make it.  All I needed was crust, garlic mashed potatoes, tomatoes, green onions, and tomatoes.  Of those ingredients, I had none, so I had to make do with what I had.

And it is not a real hardship to make do with what you have, when what you have is some goat cheese.

I started out with a pita flatbread.  You can use any variety or size, the one I like is not too dry and around 190 calories.  You can use whatever kind you like, just make sure it is strong enough to hold a big pile of ingredients.  Next, I swapped out garlic mashed potatoes for some pureed cauliflower with garlic.  The consistency is different than mashed potatoes, but not by a whole lot.  Plus, cauliflower is high in calcium, and one serving (2 slices) of this flatbread provides half of the amount of calcium you should consume in a day!  I added a bit of olive oil and goat cheese to the cauliflower mixture to make it taste a little creamier, then mixed in chopped rosemary to give it great flavor.  It looked a little bland, so I threw a few kalamata on the top, and added some extra goat cheese.  If you wanted to cut back on some of the calories, you could leave off the last bit of goat cheese, but it only saves you about 40 calories, and I think its worth it.

This dish would make an excellent starter, would pair well with a salad or bowl of soup, and makes an excellent dinner.  Even if you ate the whole thing all at once, not that I would know (I would totally know).

Flatbread with Cauliflower, Rosemary, Kalamata, & Goat Cheese
Serving size: 2 pieces
Serves: 2

 

8” flatbread pita
1 c. cauliflower florets
1 clove garlic
2 t. olive oil, divided
2 oz. goat cheese, divided
1 t. fresh rosemary
3 kalamata olives, halved
Salt and freshly ground black pepper

Preheat oven to 400 degrees F.

In a microwave safe bowl, add cauliflower and garlic, cover with water and microwave for 4 minutes.  Drain, and place cauliflower and garlic in a food processor.  Add half of the olive oil, and pulse until mostly smooth.  Remove from food processor, and mash in half of the goat cheese and all of the rosemary.  Add a little salt and freshly ground black pepper.

Place the flatbread on a cookie sheet and top with the cauliflower mixture, spreading it out to cover.  Top pizza with the olives and the rest of the goat cheese.  Bake in the oven for about 12 minutes or until the goat cheese just starts to brown.

Remove from the oven and cut into quarters.  Drizzle with remaining olive oil and add salt and pepper to taste.  Serve.

 

Estimated calories:  484 cal/serving

Print it: Flatbread with Cauliflower, Rosemary, Kalamata, and Goat Cheese

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Pesto Mashed

17 Aug

Confession: I love mashed potatoes.  So much.

But really, they just are not that good for you.  It is a big pile of carbs and dairy, and sometimes just serves as a container to hold a sea of gravy.  If I never post again, you’ll know it is because I was struck by lightning for saying such harsh words about one of the world’s finest foods.

Let me make up for it.  This recipe is delicious, flavorful, has that mashed potato flair, and is HALF the calories of the standard variety.  If you’re like me, that means you can have TWICE AS MUCH if you want, or save those extra calories to splurge on something else.  Pesto Mashed combines potatoes and cauliflower with the creamy goodness of Greek yogurt, flavored by the herby-garlic Deep Green Pesto.  This dish is fast and easy to make, can be made ahead and reheated, and is even better on the second day. 

[Dude! isn’t that the same, horrible photo from yesterday?  Yes, yes it is.]

Pesto Mashed
Serves: 6
Serving size: 1/2 c.

 
1 lb. red potatoes, peeled and diced
1 lb. frozen cauliflower
1/3 c. greek yogurt
2 T. deep green pesto
2 T. water
Salt and pepper, to taste

In a large pot, place potatoes and cover with water, with about an extra 2” of water.  Bring to a boil, then add cauliflower.  Bring to a boil, then reduce heat and simmer for 15 minutes. 

While they are cooking, combine the yogurt, pesto, and water in a large measuring cup.  Stir to combine.

Remove the potatoes and cauliflower from the heat, drain, and then return them to the pot.  Mash with a potato masher until creamy.  Add the yogurt mixture and stir to combine.  Season with salt and pepper.

Estimated Calories:  84 cal/serving

Print it: Pesto Mashed