Tag Archives: cauliflower

Cauliflower Soup(Tuscan Style)


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Keto Cauliflower Gnocchi

Gnocchi is typically made with potatoes, a keto diet no-no. But we found a way to enjoy this Italian comfort food using cauliflower as a starch stand-in—and we might like this version even better than the original! Each gnocchi is pillowy soft and a drizzle of brown butter scented with woody thyme doesn’t hurt, either.


Yield: 2 to 3 servings
Active Time: 25 minutes
Total Time: 1 hour and 10 minutes


For the gnocchi:
1 tablespoon plus 1 teaspoon sea salt
8 cups cauliflower florets
3 ounces cream cheese, room temperature
½ cup Thrive Market Almond Flour
¼ cup Thrive Market Organic Coconut Flour, plus more for dusting
2 egg yolks
½ cup grated parmesan cheese

For the sauce:
6 tablespoons unsalted butter
2 tablespoons thyme leaves
1 teaspoon salt


Make the gnocchi:
Add 1 tablespoon salt to a large pot of boiling water. Stir in the cauliflower and cook until tender, about 15 minutes; drain. Place florets on a clean dish towel and squeeze out any excess water.

Place strained cauliflower, cream cheese, almond flour, coconut flour, egg yolks, parmesan, and remaining 1 teaspoon salt in a food processor; pulse until dough forms. Lightly dust a work surface with coconut flour and dump out dough; gently form it into a disc. If the dough seems wet, sprinkle with 1 tablespoon coconut flour at a time, until the dough comes together easily. Cut dough into 5 pieces and roll into ¾-inch thick logs, then slice logs into 1-inch pieces. Gently press the back of each piece with a fork to add ridges to the gnocchi. Place gnocchi on a sheet tray dusted with coconut flour and freeze 30 minutes. (You can also freeze them up to 2 weeks ahead.)

Make the sauce and assemble the dish:
Add butter to a large skillet over medium heat and let it brown, swirling the pan to prevent burning. When butter is browned, add thyme leaves, salt, and gnocchi. Swirl the pan to coat gnocchi, and let them warm through for 2 to 3 minutes. Serve immediately.
Recipe credit: Angela Gaines

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Easy Cauliflower Nachos Using Turkey Meat

Easy Healthy Cauliflower Nachos Recipe with Ground Turkey Taco Meat - For the best healthy nachos recipe, make cheesy cauliflower nachos with ground turkey taco meat! They are so easy to make, with just 15 minutes prep and simple, common ingredients.

Easy Healthy Cauliflower Nachos Recipe with Ground Turkey Taco Meat

For the best healthy nachos recipe, make cheesy cauliflower nachos with ground turkey taco meat! They are so easy to make, with just 15 minutes prep and simple, common ingredients.Course Appetizer, Main Course Cuisine Mexican Calories 429 kcal Prep Time 15 minutes Cook Time 25 minutes Total Time 40 minutes Author Maya Krampf from WholesomeYum.comServings servings


  • 1 large head Cauliflower
  • 1/4 cup Avocado oil
  • 1 tsp Taco seasoning (salted)
  • 1 lb Jennie-O Taco Seasonings Turkey Sausage
  • 1 cup Cheddar cheese (shredded)
  • 3/4 cup Tomatoes (diced – I used grape tomatoes)
  • 1/3 cup Red onion (sliced)
  • 1/2 medium Avocado (diced)
  • 2 tbsp Fresh cilantro (chopped)


  1. Preheat the oven to 425 degrees F (218 degrees C). Grease a baking sheet well.
  2. Cut the cauliflower into florets, then slice the florets thinly to make “chips”.
  3. Toss the cauliflower chips with the avocado oil and taco seasoning.
  4. Arrange the cauliflower chips in a single layer on the baking sheet. Roast in the oven for about 20 minutes, until browned and crispy on the edges.
  5. Meanwhile, brown the turkey sausage in a skillet over medium-high heat for about 10-12 minutes, until meat is cooked through and most of the sauce absorbs into the meat. Break part to crumble as you cook.
  6. When the cauliflower is done, flip the pieces over. Crumble the taco seasoned turkey sausage over the nachos. Top with red onion and tomatoes, then shredded cheese last.
  7. Return to the oven for about 5 minutes, until the cheese melts. Garnish with avocado and fresh cilantro.

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Asiago Mashed Cauliflower

Asiago Mashed Cauliflower


  • 1 medium head cauliflower, cut into 1-inch pieces
  • 1 teaspoon sea salt, divided
  • 4 ounces cream cheese, softened
  • 1/2 cup shredded Asiago cheese
  • 2 tablespoons unsalted butter
  • 2 tablespoons coarsely chopped fresh parsley
  • 1/4 teaspoon pepper


  • Place cauliflower and 1/2 teaspoon sea salt in a large saucepan; add water to cover. Bring to a boil. Cook, covered, until very tender, 12-15 minutes. Drain; cool slightly.
  • Transfer to a food processor. Add the cream cheese, Asiago cheese, butter, parsley, pepper and remaining sea salt. Process until blended.
Nutrition Facts

1/2 cup: 239 calories, 20g fat (12g saturated fat), 56mg cholesterol, 530mg sodium, 10g carbohydrate (4g sugars, 3g fiber), 9g protein. Originally published as Creamy Mashed Cauliflower with Asiago & Parsley in Taste of Home February/March 2019

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Keto~ Cauliflower Au Gratin


  • 1 large head of cauliflower (6 to 7 inches in diameter), trimmed and cut into florets
  • 2 small red onions, thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon granular erythritol, optional
  • ¾ cup heavy cream
  • ½ cup finely grated parmesan
  • 1/2 teaspoon sea salt, more to taste
  • 1/4 teaspoon black pepper, more to taste
  • 1 cup shredded gruyere or gouda cheese
Keto Cauliflower Au Gratin | Peace Love and Low Carb


  1. Preheat the oven to 350°F.
  2. Heat the olive oil in a large skillet over medium heat. Once the pan is hot, add the onions to the pan and cook until soft and tender, about 15 minutes.
  3. Add the balsamic vinegar and erythritol, if using, to the pan with the onions, and stir to combine. Cook for an additional 5 minutes.
  4. Add the cauliflower florets to the skillet and toss to combine with the onions.
  5. In a small bowl, combine the heavy cream, parmesan cheese, salt and pepper. Pour the mixture over top of the cauliflower.
  6. Sprinkle the gruyere over top and bake for 40 minutes or until the cauliflower is tender and the top is golden brown and bubbly.




  • Calories: 324
  • Fat: 26.5g
  • Carbohydrates: 10g
  • Fiber: 2.8g
  • Protein: 12.5g

Keywords: low carb side dishes, keto side dishes, keto cauliflower recipes, keto au gratin, keto skillet meals

Tag @peaceloveandlowcarb on Instagram and hashtag it #peaceloveandlowcarb

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Recipe Share

Onion & Chive Cauliflower Hashbrowns {Keto & Grain-Free}

Serves 2
These a hashbrown-lover approved to taste just like the real thing, only better! Macros: Calories: 93 / Fat 6g / Carb 6g / Fiber 2g / Protein 5g / Net Carbs: 4g
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
  1. 2 cups riced cauliflower (about half of one large head of cauliflower)
  2. 1 large egg
  3. 1/4 tsp salt
  4. a couple cranks of fresh pepper
  5. 1 tbsp finely diced onion
  6. 1 tsp finely diced green pepper
  7. 1 tsp finely diced red pepper
  8. 1 small block of onion & chive Cotswold cheese
  9. 1/2 tbsp olive oil
  1. In a bowl, combine cauliflower, egg, salt, pepper, onion, green pepper and red pepper until thoroughly combined (the egg will help everything stick together).
  2. In a small pan over medium-high heat, add olive oil.
  3. Once the pan is hot and olive oil rolls around easily in the pan, use a large spoon to scoop half the cauliflower mix into the pan. Use the spoon to flatten the cauliflower down to about 1/3 inch thick, and also to smooth around the side so that it’s in a round or rectangle shape.
  4. Let sit and cook until brown and crispy underneath, about 4-5 minutes.
  5. Use a spatula to flip the hashbrown.
  6. Using a cheese grater, grate a generous amount of the onion and chive cotswold cheese over the hashbrown.
  7. Let the hashbrown cook until crispy underneath (another 3-4 minutes) and until the cheese on top has melted.
  8. Remove from your pan with a spatula, and repeat with the second half of the “batter”.
  9. Enjoy!
  1. In my photo, I’ve sprinkled microgreens over the top, but you don’t need to unless you want to!
By Amanda C. Hughes

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