Hot Italian Sausage Cauliflower “Mac” & Cheese (LC, HF, GF)

Hi, friends!

This is an exact copy of my Instagram post from last night when I made one of my favorite kitchen creations, Hot Italian Sausage Cauliflower “Mac” & Cheese. The recipe is below but feel free to make edits of course – change up the sausage flavor, add garlic, crush some pork rinds and make a “crumb” topping – the mockafoni world is your oyster 😉

Recipe time! This is what I lovingly call my “Cauliflower Mac & Cheese” even though most people then say, “but there’s no mac…”

KetoDeb's Hot Italian Sausage Cauliflower "Mac" & Cheese from ketodeb.com
It’s not pretty, but it’s delicious.

Simple and delicious:

Ingredients:
1 lb sausage (I used @hatfieldmeats Hot Italian)
1 12 oz. bag steamable frozen cauliflower
4 oz. (half a brick) cream cheese
4 oz. each of two other cheeses (this is mozzarella and Colby jack)
2 tbsp heavy cream

Directions:
1. Preheat the oven to 400
2. Cook the sausage, drain the excess fat. At the same time, cook the cauliflower according to the directions (I use the microwave, because IDWIW)
3. Stir the cream cheese into the sausage until it’s thoroughly melted 
4. Drain the water from the cauliflower (the bag is HOT. For the love of your hands, be careful or, better yet, pour it in a bowl and use a lid to drain it)
5. Mix the sausage/cream cheese mix, cauliflower, additional cheeses, and heavy cream together and put them in a 9×9 casserole dish
6. Bake for 20-25 minutes or until you either a) can’t wait any longer or b) are satisfied with how bangin’ your kitchen smells
7. Eat it!

I used a bit more cheese than my recipe because there wasn’t much left in the bag, so this came in at just over 500 calories for me, but with only 4 servings. YMMV.

Let me know how you like this recipe and what (if any) edits you made!

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Cauliflower Hash Brown Patties – OMG YUM (LC, GF, DF, Keto)

So friends.

On Sunday I just wanted potatoes. I woke up and it’s what I was thinking about–fucking POTATOES.

So I went a pinterest-ing to look for mock potato breakfast recipes with cauli in them, but I just wasn’t inspired. So instead, I just did my own thing, and made these beauts:

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KetoDeb’s Cauliflower Hash Browns

KetoDeb’s Cauliflower Hash Browns (Low Carb, Gluten-Free, Dairy-Free, Ketogenic)

Ingredients!

  • 1 Bag of Green Giant Steamable Riced Cauliflower
  • 1 medium shallot, diced
  • 1 large egg
  • 1 tsp garlic powder
  • Salt and pepper to taste

Things You’ll Need!

  • A microwave or the time to pan-steam the cauliflower
  • A cutting board and knife
  • Cheese cloth/paper towels/a strainer with holes small enough not to let the riced cauliflower through
  • A mixing bowl and mixing spoon
  • Parchment paper or a silicone baking mat
  • A baking sheet
  • An oven

Steps!

  1. Preheat the oven to 425 degrees.
  2. Steam the cauliflower according to the directions (this is a great time to get out some tissues and dice that shallot).
  3. Let it cool (I didn’t do this, because I was impatient, and I definitely burnt myself, lol).
  4. Once cool, drain the excess water from the cauliflower. You can do this with the bag it’s in, or cheesecloth, or paper towels, or even a strainer if the cauliflower won’t fall out. I got a lot of water out of it, so that should be your goal!
  5. Put your steamed, drained, riced cauliflower in a mixing bowl (I’m a Pyrex gal myself).
  6. Add all of the other ingredients and stir until the egg is fully mixed through. You should have a fairly disgusting looking bowl of mush.
  7. Put parchment paper or a silicone baking mat on your baking sheet (do NOT skip this step, it’ll suck, trust me) and place dollops of your cauli mixture on the sheet. Depending on how you’d like these to come out, they can be whatever size you want–slightly bigger than quarter size is fine, but I prefer them to be slightly bigger than baseball sized (you can also make them rectangular, whatthefuckever, really). Smush the dollops into even, consistent heights to ensure even bake-time.
  8. Stick ’em in the oven! Bake 14-16 minutes or until they start to crisp. As long as you keep a close eye on them, you could let them in longer to get a nice brown crust.
  9. Remove from the oven and let them cool for about five minutes, then you’ll be able to easily remove them from the parchment paper/silicone mat without them breaking on you.
  10. Serve plain, with ketchup (there are low-carb varieties, in case you haven’t seen them!), as a side with cheesey eggs–you name it!
  11. EAT!

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Served with cheesey eggs, of course ❤

You could change up this recipe for days… put in different spices (I think Herbs de Provence is going to be my next choice), make them spicy, spread the mixture out on a pan, bake it, then top with eggs and bake again for a hash brown quiche… limitless. options. Also, if you don’t need these to be dairy-free, adding in literally ANY cheese would bind them more and give them an even better consistency than what they already have!

If you decide to make these, let me know how you like them, what changes you made, etc.! I’d love to keep changing it up and making it better as time passes 🙂

 

Recipe Review: I Breathe I’m Hungry’s General Tso’s Meatballs

One of my “To Do’s” in my planner yesterday was to pin new recipes, which I did during my lunch break at work (because at least then I’m not making myself ridiculously hungry by pinning delicious food!). One of the recipes I came upon was for I Breathe I’m Hungry’s General Tso’s Meatballs, which immediately intrigued me because I fucking LOVE Chinese Food. And it’s one of my go-to cheat meals, and since I’m trying to avoid cheat meals right meow, it seemed like a perfect substitute. I had other plans for dinner, but as I was still at the grocery store at 8 o’clock last night, these made a much more time-friendly (read: me not murdering someone out of hanger) option.

Let me just tell you–these meatballs are BANGIN’. 

They’re made with chicken and a lot other ingredients I had to purchase (rice wine vinegar, sesame oil, etc.), so I’ll definitely be making them again. Initially I was going to roast some broccoli to have with them, but then decided on cauli rice instead:

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IBIH’s General Tso’s Meatballs over Cauliflower Rice – YUM

I was a little hesitant from the get-go because when I mixed up the ground chicken, almond flour, ginger, egg, and scallions, it was, well…disgusting. Goopy chicken all over my hands, and I was just worried they weren’t going to hold consistency. But they did! I fried them in Filipio Berio Extra Light Tasting Olive Oil for about 8 minutes per side to make sure they got that crunch Melissa talks about in her recipe post.

For the sauce, I had to make two edits:

  1. Our grocery store (Redner’s) only had gigantic bags of dried chiles, which I just couldn’t reason buying because I knew I wouldn’t use them all. So I got a can of chipotle chiles in Adobo sauce from the “mexican foods” aisle. Then they were drained and seeded and replaced the dried ones in the recipe.
  2. Because of this^, the total of the xantham gum in the recipe was upped by 1/4 tablespoon to accommodate for the extra water from having those chiles instead of dried ones, which worked out perfectly in terms of the sauce and it’s marvelous consistency.

Guys–the sauce in this recipe is fantastic. It was aromatic, had a perfect flavor profile, and the perfect kick of that classic General Tso’s heat. I loved the sauce on these so much, I’m tempted to make a double batch of the sauce next time I make the meatballs, so I can have more of a coated cauli rice dish! As always, Melissa, I just adore everything you do!

Any other interesting meatball recipes out there I should try? Please do tell!

Recipe Review: My Kitchen Escapades Loaded Cauliflower Bake

The hunt for great side dishes never stops, but man, when it results in a dish that becomes a main course….well, mmph.

The Loaded Cauliflower Bake from My Kitchen Escapades did just that–I simply started adding a meat to it (ground sausage and diced chicken are my go-tos) and serving it as a casserole-type meal and away it went (into our bellies… see what I did there?).

Nutrition info:
I entered all of the info as-is in the link above, and what you see is what you see is below (with an assumed six servings, but as I like to eat as much of this as possible :))

6g net carbs, yay!

Reasons why I love this dish:

  • Uh, it’s fucking delicious
  • Phenomenal macros, mang
  • It’s a great dish to take to family dinners, holiday meals, work get togethers, etc. 
Tips:
  • Save room for caloric intake if you’re planning to make this. It’s high-cal but it’s so super worth it
  • I prefer chopped and cooked bacon over crumbled bacon. It gives it an additional texture that I really like
  • Beware taking leftovers to work–reheating in the microwave still has that ‘cauliflower’ stank

Have you made any loaded cauliflower dishes before? Share your recipe in the comments!