This quick cauliflower crust is the perfect shell to fill with whatever you’re craving. I’m partial to these Mediterranean Scallop Cauliflower Shell Tacos.
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Cauliflower Tabbouleh Salad [Recipe]
I have a thing for tabbouleh.
A thing I didn’t realize until I began to write this post.
Cauliflower rice has been a thing for a long time. I’ve been replacing the bulgur in tabbouleh for a long time. Therefore, it was only a matter of time until – strangely enough – I decided Cauliflower Tabbouleh needed to happen.
Despite the fact that I have have three other tabbouleh recipes on this blog – Quinoa Tabbouleh, Tofu Tabbouleh, and Tabbouleh Pasta – I really don’t eat it that often. Not that it isn’t good… I really love it. I just get lazy. However, this is the easiest tabbouleh hack yet. And it’s good. Strange, but good.
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Lemon Pepper Roasted Cauliflower [Recipe]
It’s been a minute since I’ve showed cauliflower some love.
My apologies, cauliflower… but you give me gas.
Gas aside, I felt inspired to give it a go after seeing this recipe from Anna-Marie. It had a really cool twist – she toss the cauli in stock before roasting it. I did just that in today’s strange (but good) recipe: Lemon Pepper Roasted Cauliflower.
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Cauliflower & Eggplant Noodle Pumpkin Lasagna (Recipe)
You can do anything with cauliflower.
Really… I bet you could even make ice cream. Maybe… that might be weird.
I’ve made cauliflower pizza, pancakes, waffles, sriracha muffins… the sky is the limit. Why not sheets of noodles? It sounds strange, but it works!
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Cauliflower Fiesta Waffles
I’ve had lots of bad ideas.
I’m talking about recipes here… 😉
As I was mixing these up I thought “this is either my best or worst [waffle] idea ever.” Turns out, it was the best… in a strange way, of course. 😉
I’ve made a lot of unusual stuff with cauliflower. One of my go-to is this pizza crust. I also rocked some pancakes with this versatile vegetable. So why not a waffle?
I decided on a savory waffle, but you can easily change up the spices to make it sweet. For “brinner,” savory seemed the way to go. It’s a thinner batter, but if you grease the waffle iron liberally it wont stick. I used coconut oil cooking spray.
My veggie toppings were easily prepped while I was making the waffle. I sautéed bell peppers, onions, and mushrooms. It looked like a fiesta!
You could stop with the veggies to keep it vegetarian. I used a little turkey to get more protein, and added a quick sauce made from hummus mixed with hot sauce and a little ACV.
Cauliflower Fiesta Waffles
- 100g cauliflower
- 1 T nutritional yeast
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1/4 tsp cayenne
- 1/4 tsp garlic powder
- 6T egg whites
Preheat waffle iron. Place ingredients in a blend or food processor and mix until batter is (mostly) smooth.
Grease iron very well (I used coconut oil). Cook according to your waffle iron’s instructions.
Plate and top as desired. While my waffle cooked, I sautéed bell peppers, onions, mushrooms, and turkey to use on top. I also sauced my waffle with a mixture of hummus, hot sauce, and a little apple cider vinegar.
How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.
Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂
***
I just realized… this is my 1,000th post! Thank you to everyone who’s taken the time to read over the past (almost) 4 years!
What would you top a savory waffle with?
Did anyone try the sweet eggplant french toast (waffle)?
Cauliflower “Meat” Balls
I can be strange.
If this you news to you… welcome to the party.
As such, my friends are pretty unique too. Today Kat is bringing her A game with some #strangebutgood balls. Today I am grateful for friend like her. Friends that just get it, friends that are there even though you’ve barely spoken for a few weeks.
By that same token, I also appreciate you guys coming back and reading even thought I’m behind on replies and blog reading. I swear I’ll catch up one day! Perhaps with an explanation of my job and WHY things are so insane right now.
Without further adieu… here’s Kat. With balls. 😉
Cauliflower “Meat” Balls
By: Kat
I’ve been a lawyer now for 3 weeks! And now I have to start really generating business. At first this seemed really scary, but now I’m ready to just jump in head-first. I want to help entrepreneurs and small businesses get off to the right start in protecting their intellectual property and getting a good, solid business set-up.
This is the life I have dreamed of. (Editor’s note: this makes me so very happy for you – livin’ the dream!)
I would ideally like to work with people in the creative, holistic, food, and fitness industries, protecting their trademarks and copyrights, and helping with creative and strategic business plans. Let me know if you ever need a lawyer, you creatives! (Editor’s note: Shamless plug. I like it.)
In the meantime, since I’m still not quite full-time, I’ve been experimenting like crazy. I thought this would be a squash-y blog post, but I have a new favorite recipe I would like to share instead (squashing my own squash idea… hehe so nerdy!). Cauliflower meatballs. Random brainchild, since I’d never made any kind of meatball before.
These meatballs are incredible! They are hearty, flavorful and as “meaty” as cauliflower can get. They would go with any kind of sauce, from a Tomato and Pesto Mayo (which I used), to a rich marinara. They are also gluten-free.
Cauliflower Meatballs Over Squashes
- ½ head of cauliflower, diced finely
- ½ medium white onion, diced finely
- 6-7 cloves of garlic, diced
- 1 egg
- 1 T olive oil
- 1 T coconut oil
- ¼ C Parmesan cheese
- ¾ C breadcrumbs (I used Glutino’s GF)
- Herbs of your choice
- 1 tsp cumin
- Salt & Pepper to taste
Preheat the oven to 375. Sauteè the onions and garlic over medium/medium high heat with salt first for a bit (about 3-4 minutes) to get them soft, then add the cauliflower. Sauteè for another 10 minutes, until they are almost cooked.
Pour mixture into a large mixing bowl. Sprinkle in the herbs and cumin (I used about 3T parsley, but you can also use fresh basil/oregano/any herb), stirring to combine. Then mix in the bread crumbs, egg, and oils. It should resemble a meatball-like mixture now.
Mold into 1 ½ in balls. Place on parchment paper. Bake ~40 minutes, or until brown on top. You can then submerge in sauce or serve as-is with dipping sauce.
You can also elect to blend the cauliflower/onion/garlic in a food processor if you want them to have a smoother, more chicken-nugget-type texture.
Personally, I really liked the “meatiness” of having little bits of cauliflower comprising my delish balls. (Editor’s note: That’s what she said.)
At least if I’m nervous about starting my own business/law firm, I know there are others out there equally scared to go against the mold, do something different, be an entrepreneur. I also know that I can come home and be as creative as I want without judgment. (Editor’s note: This is why I love you and I cannot wait until we have our reunion date Saturday!!!)
***
Quick note about #StrangeButGood: It’s ON tomorrow, but next week I’m taking a Thurs-Fri Turkey Day break. Save your Strangess for Friday, December 6th!
Who has been scared to start their own business? Me!!!
Have you ever made cauliflower meatballs, or something equally odd? Does my cauliflower pizza crust count? How about the pancakes?
Strange But Good: Thai Peanut Kabocha & Cauliflower
I am a kabocha nut.
Not a bad thing – it’s good – but time to branch out.
Admittedly, I got in a rut with it. I have been preparing it the same way for weeks. Tossed in this Mexican chocolate spice blend and roasted before being doused with a sweet peanut sauce, it has been my favorite “dessert.”
Possibly strange to “normal” people. Definitely good. But no longer unique. When Heather chose it was the “K” ingredient for the MMAZ link up, I knew I needed to step up my game.
Today I bring you a strange non-dessert kabocha creation. Not to worry – it’s still good.
Peanut flour again makes an appearance (I guess I didn’t branch that far out…) but this time it’s as a savory Asian-inspired dish. If you don’t have peanut flour, you can certainly use peanut butter!
Sriracha is my favorite way to add heat, and you could use it here. I avoid the sodium this close to a competition, so I added my own sriracha-esque ingredients to the peanut flour. Red pepper flakes and rice vinegar, plus garlic and a dash of cinnamon. Trust me on the cinnamon.
After a quick toss, I roasted my pea-nutty kabocha until it was nearly burnt nicely crisped. If you want to make it more strange, add in some cauliflower. It’s another dessert of the vegetable world – it tastes good in pancakes or spiced up.
Don’t forget to head over to Heather’s blog on Monday for everyone else’s kabocha creations!
Thai Peanut Kabocha & Cauliflower
- 2 T peanut flour* (or peanut butter)
- 2 T unsweetened almond milk (or other liquid)
- 1 T rice vinegar
- 2-3 cloves of garlic, pressed
- Red pepper flakes, to taste
- Pinch of cinnamon
- 1 C kabocha squash, cubed
- 1 C cauliflower florets
Preheat oven to 400 degrees. Line a baking sheet with foil.
In a small bowl, mix together first 5 ingredients.
Place cubed kabocha and cauliflower on baking sheet. Pour peanut mixture over the veggies and toss to coat.
Place in oven and bake for 20-30 min, stirring once half way through.
Makes 2 servings.
*I order my peanut flour from iHerb. Use discount code USO924 for $5-10 off your order!
How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.
Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂
***
This week has been insanely busy with work and travel. I’m so sorry I’m behind on replying to comments and emails. I promise to catch up this weekend!
What’s your favorite squash? Have you tried kabocha yet?
Do you ever eat your veggies sweet?
Braving the Marvelous
Flattered.
Does anyone else think of flatulence when they say that word?
I am absolutely flattered when people try out the #strangebutgood recipes I subject you all to. It’s high time I share some of the evidence and creative edits!
Jicama Tofu Nachos
This may be one of my favorite recent creations. I was really excited to see it popping up on Instagram! This version is by Hannah:
Meghan @ The Lyon’s Share braved these nachos and made it her own with mushrooms and a vegan cheese sauce.
Fluffy Cauliflower Pancakes
Meghan truly is a brave soul because she made my Fluffy Cauliflower Pancake recipe last week too! And she made it even more strange green by adding spinach and doubling the cauliflower!
(Cheese-less) Cauliflower Crust Pizza
Continuing with the cauliflower theme, Tiffany @ Love, Sweat, & Beers (minus the beers for now, baby mamma) made my Cauliflower Crust Pizza!
Since she’s eating for two, she even had room left for dessert. Clever thinking. 😉
Chick-Less Nuggets
Arman @ The Big Man’s World is a #strangebutgood enthusiast, so I was thrilled when he made my Chick-less Nuggets. He compared these TVP-based vegan nuggets to falafel, which makes total sense since I also used chickpea flour to make them.
Even better is the fast that he ate them with roasted cauliflower and brussels, two of my favorite things (rain drops on roses aside).
150 Calorie Chocolate Mug Cake
My girl Heather @ Better With Veggies is training for her first bikini competition on a pescatarian/dairy-free diet. She’s rocking it out and I was super flattered when she tried my 150 Calorie Chocolate Mug Cake.
She had the brilliant idea to mix the ingredients in advance so all she could take it to work and “cook” it in the microwave there.
Peanut-Coconut Flour Pancakes
Inspiration goes both ways! Arman made my nuggets, but my Saturday pancakes were inspired by the peanut butter-coconut recipe he entered in the #strangebutgood linkup on Friday’s blog.
The I made it more strange but adding roasted jicama and strawberries with a Mexican chocolate twist – I tossed them in cocoa, cinnamon, and cayenne pre-roast. So good!
Flattery, not to be confused with flatulence, is marvelous.
Check out Katie’s link up for more blog-land marvels!
***
I mentioned Friday that I have a new job. In order to give myself time to ramp up in my new role, I’m going to be posting a little less frequently. I don’t know what that schedule will look like yet. Just know if I miss a day (probably tomorrow) I’m not dead. If you notice. 😉
What blogger recipe have you tried lately and loved?
Is there anything making your Monday particularly marvelous? I’m in San Fran, which doesn’t suck.
