Like those build-your-own-burrito restaurants? Then you'll love this diet-friendly DIY version that swaps cauliflower for the rice base. Top with grilled chicken or pork, a corn and black bean salsa, guac, pico de gallo, and lettuce (whew!) for a massive meal that's remarkably low in calories and fat.
Heat cauliflower rice for three minutes, allow to cool, then wrap in a towel and squeeze out as much liquid as possible to start the crispiest-ever lower-carb crust. Combine with an egg, some Parm, and panko bread crumbs and bake partially before topping, and you'll be amazed by the doughlike results!
Sweet dried fruit and salty toasted nuts make this vegetarian side dish as flavorful and balanced as it is beautiful. While it's delicious at room temp, we prefer serving this pasta pretender warm.
File this under "shocking but true." A scoop of this panko-topped creamy chicken Alfredo has just 255 calories! Two smart ingredient swaps make it possible: cauliflower instead of rice and light Alfredo in place of full fat.
A cup of sliced cauliflowers on top gives a nod to the secret crust component. Thin rounds of Yukon gold potatoes and rosemary are lightweight enough to keep these slices a handheld (rather than a fork and knife) affair.
Enjoy a hearty scoop of this often-overly-greasy Asian takeout favorite for just 181 calories. Once you dress up the riced cauliflower with garlic, ginger, crushed red pepper, and green onions, you'll be convinced this shrimp fried "rice" came via delivery.
Tip: For a fresh finish, garnish with cilantro and a squeeze of lime.
Caramelized cauliflower rice—feel free to pick any color from purple to orange to white—makes for a fluffy, flavorful cloud for the sesame-, soy-, and orange-seasoned chicken to float on. With just 9 grams of carbs per serving and zero gluten, this is a crowd-pleasing, globe-spanning meal to share at dinner parties.
Brightly-hued and sweet-tasting dried apricots contrast the more subdued beans, greens, and cauliflower. A little sauteed onion and garlic mixed in with the cauliflower rice doesn't hurt the flavor factor of this pistachio-topped side dish, either.
Cauliflower is a blank slate to soak up plenty of warm, spicy goodness in this speedy skillet supper. Chicken and chickpeas make it satisfying enough for supper, while the ample amount of veggies keep the calorie count low enough for lunch (or two servings!).
Use cauliflower rice rather than florets to speed up the smoothie process. It gets boiled then blended anyway; simply strain the veggie rice in a fine-mesh sieve so you don't lose any down the drain. Watermelon, strawberries, and berry Greek yogurt completely disguise the cauliflower, so even veggie-averse folks will be convinced this is a solely-fruit smoothie.
Using the steam-and-sieve method once again slashes the hands-on time necessary to whip up this low-cal bread spread. Once you mix the steamed, processed cauliflower with feta, cream cheese, and a splash of lemon juice, you'll swear it's all citrus-infused cheese (not veggies!).
Spice is nice—especially with a clean flavor canvas like cauliflower. Paprika, harissa, garlic, and parsley team up with chickpeas and cauliflower for a party dip that’s an ideal partner for cucumber wedges, carrot sticks, or pita chips.
Yes, Mexican meals can be light, healthy, and loaded with nutrition! Take these tostadas that are spread with a mash of steamed cauliflower, Mexican crema, and a hint of spice from a canned chipotle in adobo. Pile on crisp-tender asparagus, corn, and tomatoes for a colorful vegetarian entree you'll actually feel good about eating.
Toast cauliflower rice in a skillet rather than roasting florets in the oven to trim down energy use and the time it takes to get this creamy, butter-free side dish on the table. To crank up the decadence factor of this cauli-tato mash-up, stir in a scoop of sour cream or a handful of shredded cheddar.