Sausage, Spinach, Cauliflower (Fewer Eggs) Bake

Got this recipe idea from The Prime Pursuit and made a few additions/omissions.

Ingredients:
1 head cauliflower
1 medium zucchini, chopped
1 package pre-made sausage, chopped (Or make your own.  1 lb.)
5 cups-ish spinach
4 eggs.

Rice the cauliflower.  And do it with this method, from Big Red Kitchen.  (In a blender with water, then strain.  Super, super easy.  Way better results and much faster than anything else I've tried.)

Melt some coconut oil in a pan, and saute the cauliflower bits until they are browned.  Remove
Cook the sausage in the same pan. Remove
Cook the zucchini and spinach (until the spinach wilts) in the same pan.  Remove, squeeze water out.

Combine all ingredients in a baking dish along with 4 eggs.

Cook at 350 for 45 minutes.

Super good!
Scoot

Cauliflower "Hummus"

In my I-Love-Cauliflower mode lately, I borrowed this idea from The Cavewoman Cafe.

I was busy cooking multiple things at the same time, so the measurements are a bit rough.  I also have a small food processor, so it took a few batches.

Steam a head of cauliflower until it is fairly mushable.
Cut off the florets, add to food processor with:
Juice of a lime
Small handful of macadamia nuts
A bit of olive oil
Cumin
Smoked Paprika

Process!  Add olive as needed for desired texture.

It was really good - we had chips, carrots, red peppers, and cucumbers to dip into it.

Baked Salmon with Herbs and Roasted Cauliflower

Well, this just might be two of the best things I've made recently.

Take a large salmon fillet (mine was about 1.8#), put it in a roasted pan on parchment paper, skin down, sprinkle with salt, ground pepper, olive oil, and lemon juice.  Let it sit for a while you do the rest of the prep.

Pre-heat the oven to 425.  Tear the leaves off of a bunch of fresh basil and cilantro.  I ended up with a probably a mound of around 2 cups (not chopped).  I then ran it very quickly through my small food processor with a little bit of lemon juice to chop it.  It was still pretty dry, I didn't process it long enough for it to become pesto-like.  Coat the salmon with the herb mixture.

Bake for 15-20 minutes, then take out of the oven, cover with foil, and let it rest for 10 minutes.  This might have been the first time I've ever followed any type of "let it rest" instructions, but it said it helped the salmon finish cooking.  Worth it.

Pre-cooking herb fest.

Meanwhile (or really, interspersed with all this):
Chop a head of cauliflower into florets.  Put on a cookie sheet with olive oil, salt, pepper, and dried garlic, and mix around to make sure all the florets are covered.  Roast for 25-30 minutes.

These were both absolutely delicious.  Especially the roasted cauliflower.  There is nothing like a little bit of char on roasted vegetables.

Yuuuum, char.

Enjoy!
Scooter

These recipes were based off of Ina Garten's How Easy is That

Chicken Cauliflower Soup

Time for.....more soup!  Based off of this one on Orie Shafer's Eat Move Thrive blog.

Saute two onions and a handful of baby carrots in olive oil.  For like 10 minutes.
Add shakes of: cumin, pepper, turmeric, coriander, chili pepper, and cayenne pepper.
Add a chopped bell pepper.  Saute for a few more minutes.
Add chicken broth/water.  I think I added a total of around 8 cups of liquid.
Turn up heat, bring to a boil, reduce to a simmer.
Add a head of chopped up cauliflower.
After 10-15 minutes or so, add some pre-cooked chicken.
After another 5 minutes, add a bunch of spinach.
When everything has been heated through, enjoy!

Basic but good.  Got to use the chicken stock I just made!