Tag Archives: cauliflower

Super Healthy Diet-worthy Tomato Soup

25 Jul

So after more than a few months of being injured and carrying a little more weight than I’m happy to, I decided to cut back on the calories a bit and try to stop eating the crap (I’m looking at you, Blue Bell ice cream).

This soup (made it last night), is not only super tasty and protein-enriched, but also very low-cal (230 for a large serving). And it includes one of my favorite veggies– cauliflower!

I have leftovers for lunch, and I’m psyched for them!


  • 8 small/medium tomatoes
  • Italian seasoning, salt, pepper
  • 3 cloves garlic
  • 1/4 onion, chopped
  • 1 head cauliflower
  • 1 c fat-free cottage cheese


  • Roast tomatoes, onions, and garlic (whole) in a baking dish sprayed with Pam at 400 for ~1 hr, with Pam spray on top with the Italian seasoning, salt, and pepper to taste.
  • While this is roasting, steam the cauliflower until tender.
  • Once the tomatoes, onions, and garlic are done (this should make your house smell amazing), put them through a food mill, or if you don’t have one, just use the blender. Add the cauliflower and cottage cheese, and add a bit more salt if you’re feeling it.

Cauliflower Mac & Cheese

20 Mar

OK, so sue me. This recipe is from a little while ago. I’ve been busy! Basically, I love cauliflower and its ability to transform to suit any texture and flavor bent.



  • one big head of cauliflower, cut into bitty pieces (about an inch in length, but whatever you prefer)
  • 1 lb pasta, any shape
  • 1 onion, chopped
  • 1 tbsp olive oil
  • 1/4 tsp nutmeg
  • salt and pepper to taste
  • 1 c chicken stock (low sodium)
  • 1 1/2 c non-fat milk
  • 1 tbsp corn starch
  • 1 tbsp cold water
  • 1 1/4 c grated cheese (any kind)
  • 1/4 c bread crumbs


  • Blanch the cauliflower (toss the little pieces into a pot of already boiling salted water. pull out after ~3-4 min with a strainer). Use the same water to cook the pasta according to directions, pulling it out a little al dente.
  • Sautee the onion with olive oil in a large, deep pan until glassy. Add the nutmeg and spices. Once all mingled, add in chicken stock, whisk. Add in skim milk, whisk.
  • Combine the corn starch and cold water together, and then add to fry pan mixture, whisking (almost frantically). This will thicken up the mixture. Finally, add 1 c of the cheese and turn heat to med or med-low to allow cheese to melt without burning.
  • Preheat oven to 350. Toss cauliflower and pasta together in a large glass dish. Pour the sauce over all of it. Use remaining cheese to garnish on top– same with breadcrumbs (this will give it a tasty crust). Bake for ~10 min, and then amp up to broiler for 2 min to crisp up. Serve hot!