November 17, 2014

Cauliflower Pizza Casserole

Credit for this recipe must go to my little sister. I have a Tuscan Herb Infused Olive Oil that I used to roast cauliflower last week; and, as we were snacking on the leftovers, she said, "This tastes like pizza." I laughed at the irony of the accuracy of her statement... and then the gears in my mind started turning. And, so, this recipe was born.

2 heads cauliflower, chopped into florets
4 tbsp. olive oil
3/4 lbs. high-quality pepperoni slices, chopped into 1/4s
1 can fire-roasted diced tomatoes, drained
1 can basil, oregano & garlic diced tomatoes, drained
1/2 can tomato paste
1 can tomato sauce
fresh Mozzarella, grated (optional)
fresh Parmesan, grated (optional)

Toss the cauliflower in the olive oil. Arrange in a single layer on a baking sheet. Roast for about 20 minutes in a 375 degree oven.
Roasted Cauliflower topped with Pepperoni Slices

While the cauliflower is roasting, combine the diced tomatoes and tomato sauce in a medium-sized sauce pan. Bring to a low boil. Add tomato paste and mix well. 

Continue to simmer until cauliflower is finished, stirring frequently.

When the cauliflower is finished, transfer it to the bottom of a casserole dish (13" x 9"). 

Top with one half of the pepperoni slices. 

This should be a pretty complete layer. Pour the tomato sauce over the cauliflower and pepperoni. 

Top with the remaining pepperoni. 

Optional: Top with grated cheese. Bake at 350 for 10-15 minutes. The edges of the pepperoni should begin to crisp. Bon appetit!

November 3, 2014

Dressed-Up Spaghetti Squash

Chicken, Sun-Dried Tomatoes & Asparagus in Goat Cheese & Chardonnay Sauce over Spaghetti Squash

1 spaghetti squash, roasted
5 tbsp. olive oil, divided
2-3 chicken breasts, chopped
onion powder
garlic powder
sea salt
1.5 cups asparagus, chopped
1/3 cup sun-dried tomatoes, chopped
1/4 cup goat cheese, crumbled and divided
1 cup Chardonnay
optional: 1/2 tsp. lemon juice

Roast the spaghetti squash: Put the entire spaghetti squash in the oven at 400 for about 45 minutes, or until it is soft. For best results, rotate the squash after about 20 minutes.

Meanwhile, heat 3 tbsp. olive oil over medium heat in a large pot. Season chicken breast with onion powder, garlic powder, salt and pepper. Add the chicken to the olive oil. Sautee until cooked through. Heat 2 tbsp. olive oil in a deep pan or a large sauce pot over medium-low heat. Add asparagus, and season with salt and pepper. Sautee for about 5 minutes, then add the sun-dried tomatoes.

Add asparagus and sun-dried tomatoes to the chicken. Add and stir in about 1/2 of the goat cheese, so the mixture becomes creamy. Add the Chardonnay and lemon juice and begin to boil down. After 5-7 minutes, add the remaining goat cheese. Continue to boil down, stirring frequently. The sauce should be opaque and reduced.

Serve over spaghetti squash. Optional: Crumble additional goat cheese over the dish.