- 1 small onion, chopped
- 2 cloves garlic, minced
- ½ tsp Himalayan or fine sea salt
- ½ tsp freshly cracked black pepper
- 1 large head (600g) cauliflower, roughly chopped
- 2 cups chicken stock
- 1 tbsp Dijon mustard
- 2 tbsp nutritional yeast
- 2 tbsp white balsamic vinegar
- the juice of 1/2 lime
- 1 tsp capers
- 8 oz mushrooms, sliced
- 1lbs leftover cooked chicken, chopped (I used baked Italian chicken I did this morning - Italian seasoning, salt, pepper bake @400 for 25min)
- ¼ cup fresh parsley, chopped (to garnish)
- 2-3 large zucchinis, peeled and julienned
Peel the zucchini (or not) and either use a vegetable slicer or cut them into wide julienne strips with a mandolin. Set aside.
- Add onion, garlic, salt and pepper to a medium saucepan. Cook over medium heat for one or two minutes, until fragrant and slightly softened.
- Throw the cauliflower in and continue cooking for a minute or two.
- Add chicken stock, cover and bring to the boil; lower heat and continue cooking until the cauliflower is tender, about 5-7 minutes.
- Meanwhile, cook the mushrooms in a large skillet until nice and golden. Add chicken and continue cooking until heated through; Reserve.
- Ladle the cauliflower mixture into your blender; add Dijon mustard, nutritional yeast, balsamic vinegar and lime juice and process on high speed until super smooth and silky in consistency. Throw in capers and pulse 2-3 times just to mix them in and break them down a little. Pour that cauliflower mixture over the reserved chicken and mushrooms and bring to a simmer over low-medium heat.
- Divide the julienned zucchini between serving plates and ladle the chicken sauce on top.
- The heat from the sauce alone will soften the zucchini some, but it you want your "pasta" to be even softer still, you can also add the zucchini to the pan, stir until well coated and cook over low heat for a minute or two.
- Top with chopped parsley & enjoy!
1 teaspoon olive oil
2 cloves garlic, grated or minced
1 large egg, lightly beaten
4 oz mozzarella cheese, freshly grated and divided (I used fresh which was hard to shred but definitely worth the taste)
1/2 teaspoon dried Italian herb seasoning, divided
1 pinch each salt and pepper
Misto
Preheat the oven to 350F and line a 9 by 5-inch loaf pan with parchment paper so that the excess paper hangs over the sides; lightly spray the parchment paper with cooking spray.
To “rice” the cauliflower, you can either use a food processor which will "rice" it in seconds but is a pain to clean up or grate it on a cheese grater which I think takes too long; you should have about 1 1/2 cups (lightly packed) of riced cauliflower. Put the riced cauliflower into a microwave-safe bowl and microwave (uncovered) until softened, about 6 to 8 minutes, stirring occasionally (don’t add water or anything else); cool slightly. While the cauliflower cooks, heat the oil in a small skillet over low heat; add the garlic and cook until fragrant, about 30 seconds to 1 minute, stirring constantly; cool slightly.
To the bowl with the softened cauliflower, add the garlic, egg, 3/4 of the cheese (reserving 1/4 for topping later), 1/4 teaspoon of the dried Italian herb seasoning (reserving 1/4 teaspoon for topping later), and a pinch of salt and pepper. Stir to combine and then spread in the prepared loaf pan.
Bake until the loaf is set and starting to turn golden, about 30 minutes. Line a baking sheet with a piece of parchment paper; use the parchment paper to lift the loaf out of the loaf pan and carefully flip it over onto the lined baking sheet (so the bottom is on top). Bake until golden, about 10 minutes.
Preheat the broiler. Cut the loaf cross-wise into 8 pieces. Slightly separate the pieces and sprinkle the cheese on top along with the remaining 1/4 teaspoon dried Italian herb seasoning. Broil a couple minutes until the cheese is melted and golden in spots. Serve hot or warm. (If you let it cool for about 10 minutes after taking it out of the oven, the crust will harden a bit so it’s easy to hold like a thin-crust pizza.)
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