Roasted Cauliflower

To me, most things taste good with a bit of caramelization, and they taste even better with a lot of caramelization – hash browns, burgers, steak, chicken, and in this instance, vegetables, specifically, cauliflower.  When you take a bite, it’s crunchy, it’s tender, it’s sweet, and it’s savory – a perfect mix of flavors and textures.  Roasting vegetables is one of the easiest and tastiest methods for making a delicious side dish. I roast broccoli, cabbage, green beans, and okra. For the cauliflower, I’ve started to add lemon juice to the mix; I love the extra punch of flavor.


Roasted Cauliflower
1 medium-large head cauliflower
4 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1/2 teaspoon garlic powder, optional
1/2 teaspoon salt
1/2-1 teaspoon black pepper

Preheat oven to 450 degrees.
Prepare a sheet pan with a piece of parchment.
Trim core from cauliflower and then cut cauliflower into florets.
In a bowl, combine cauliflower, olive oil, lemon juice, garlic powder, salt and pepper.
Stir or shake well, all pieces should be well-coated with the oil.
Pour onto prepared sheet pan.
Roast for 35-40 minutes, flipping pieces over as they brown.
Remove from oven when cauliflower is well-browned and tender.
Serve immediately.

Low Carb and Gluten-free Sandwich Buns

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Hello! I signed on for the 17-day Low-carb Mini Challenge, and I’m doing pretty good if I do say so myself ☺! Many of my recipes are low-carb, although all of my dessert eaters know that many of my recipes are not – anyway, I’ve been tweaking the low-carb recipes to make them more keto appropriate. So, these rolls are nothing short of miraculous, as the base is mozzarella cheese. Yep, cheese. Who knew? Anyway, I can’t take credit for the creation, as I found the recipe on Splendid Low-carbing. I went in a slightly different direction, adding proofed yeast for aroma, baking powder to get more lift for the buns, and 1 medium egg.  I tried just adding the yeast to the dry ingredients, but without proofing it, you get no yeasty aroma.  Since I had to proof the yeast, I needed to decrease the liquid in the original recipe, which is why I used a medium egg – choose the smallest in your carton.  

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The great thing about this dough is its versatility. I’ve made pizza, breadsticks, hot-pockets, and pigs in a blanket.

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So, what’s the texture, you ask? Very breadlike, more than any other recipe I’ve tried. Taste? Mild – no egginess, yeasty aroma – they are very rich. I tried freezing the leftovers, and they were ok, not horrible, but not as good as they were fresh from the oven. If you make them, plan to share or eat them within 24 hours. As written, each bun has 5 net carbs. Enjoy!

Quick & Easy Sandwich Buns
Makes 6
1 1/2 teaspoons yeast
1/2 teaspoon Truvia baking blend
3 tablespoons very warm water
1 tablespoon unsalted butter, melted
1.5 cups shredded mozzarella cheese (I shredded my own)
1 1/4 cups (140 grams) almond flour Wellbees or Honeyville
1 tablespoon coconut flour
1 1/2 teaspoons baking powder

1 medium egg, beaten

Combine yeast with Truvia baking blend in a cup, then add the 3 tablespoons very warm water, stir, and set aside for yeast to proof.
Combine the almond flour, coconut flour, and baking powder; set aside
Melt butter and set aside.
Place mozzarella cheese into a microwave-safe bowl, and melt in microwave (this took 90 seconds).
Remove melted cheese from microwave and immediately pour in melted butter.
Add flour mixture, then pour in proofed yeast and beaten egg.
Mix together quickly; I find a fork is best.
Let dough rest about 30-60 seconds, then remove dough from bowl, place onto parchment paper, and knead until smooth, maybe 15-30 seconds.
Divide into six pieces and shape into buns.
Bake at 350 degrees for 25-30 minutes, loosely covering with a piece of foil to prevent over-browning.

Makes 6

5 net carbs per roll

Nutrition Stats:LCBunsStats

So this morning, I used the above recipe, rolled it very thin and made sausage rolls – so good!

For 9 of them, I just used the link in the casing. As a test, I squeezed the filling and pressed into the dough and then rolled it up. No difference, really, totally up to you. I used Jimmy Dean Original Sausage Links.


They did brown more than I would have liked, as I neglected my own advice and didn’t cover with foil.


Makes 10, 3 net carbs each

Nutrition Stats:

Keto Broccoli Soup

I don’t think I ate broccoli cheese soup until I was in college.  Tasting it for the first time, it reminded me of broccoli and cheese casserole, as the broccoli soup I knew barely resembled the cloying orange-hued concoction.  Growing up, we ate a very simple, although very delicious and healthy broccoli soup which consisted of broccoli, water, and a splash of extra virgin olive oil.  This was served with pasta that was cooked in the soup right before serving.  We ate it with a sprinkle of cheese, Parmesan or Romano, whichever we had available.  While I loved this soup, I’ve tweaked it, fancy that, and I think it’s even better.  I apologize for the short post, but I made this today because I’m home with a cold and feeling a bit less than perky.  Don’t wait until you’re not feeling well to make this, as it’s perfect anytime.

***Originally posted in August 2010; tweaked recipe and reblogged on 10/22/2015

Keto Broccoli Soup
12 oz frozen chopped broccoli cuts
12 oz frozen baby broccoli florets, steamed***
4 cups water
6 tablespoons extra virgin olive oil
1 clove garlic
Salt to taste
4 tablespoons grated Parmesan or Romano cheese, divided

In a stockpot, combine the broccoli cuts, 1 clove garlic, and 4 cups of water.
Bring to a boil and let simmer until tender.
When tender, remove from heat, add extra virgin olive oil, and puree with an immersion blender.
Add salt to taste.
Add steamed broccoli, return to a boil to heat through.
Serve with grated Parmesan or Romano cheese, if desired.

**While broccoli cuts are simmering, steam broccoli florets and set aside.

Servings: 4 very generous bowls
238 calories per serving
Protein 6%
Carbs 14%
Fat 80%

Net carbs 4g
Fat 19.7g
Saturated Fat 4.9g
Cholesterol 4mg
Sodium 121mg
Potassium 13mg
Carbohydrates 7.7g
Fiber 3.7g
Sugar 3.7g
Sugar Alcohol 0g
Protein 3.8g
Vitamin A 1%
Vitamin C 46%
Calcium 56%
Iron 0%