Cauliflower! My favourite of all the vegetables. I love to cook with it, eat it raw, substitute it for many things. It’s amazing. This recipe is super versatile, you can add or take away things from this casserole to suit your tastes. The chicken bacon ranch version is my favourite so that’s what I’m going to blog about today.
This recipe is a great low carb casserole recipe, adapted from a Whole30 recipe to be less restrictive. Start with shredded chicken, we use chicken from a home made, fresh roasted chicken. (Pro-Tip you can roast a fresh chicken in a couple hours in your oven and then shred the whole thing and pile it all in a Tupperware container in your fridge to use in multiple recipes like this one) If you don’t have prepared roast chicken then boiling and shredding a pound of boneless, skinless, chicken breasts also works great.
While your chicken is boiling, separate a whole head of cauliflower into individual pieces and rice them. I use the Tupperware Quick Chef to do mine, its like a manual food processor. Any food processor or blender will do. You essentially want your chicken to look like rice.
You’ll also need 8-10 slices of chopped, cooked bacon. 1/2 cup of ranch dressing and shredded cheese.* Get yourself a 9×12 casserole dish and dump in your chicken, cauliflower, and bacon. Give it all a good stir with a silicon or rubber spatula, then pour the ranch dressing over the whole thing. Mix well to incorporate and top with shredded cheese.
*For a dairy free version use dairy free/homemade ranch dressing and 3tbsp of nutritional yeast instead of cheese. Nutritional yeast can generally be found in the health food/organic section of your local grocery store.
Bake covered at 350 for about 30 mins, and uncovered for 10. Serve and enjoy!
That’s it for today’s recipe, tomorrows ingredient is … and as per usual there will be a prize for any reader who can guess the recipe! See you tomorrow!
This recipe and ingredient is one of my favourites especially because it’s very versatile. Raise your hand if you have kids that hate veggies? If anything green is suddenly poison? If a burger with lettuce results in a chorus of “No leaves!!” Then you are not even a little bit alone, in fact, look around and I bet you’ll see and sea of raised hands from other moms struggling to get proper nutrition into their kids in this world of processed foods, commercials and billboard advertisements for french fries and cheeseburgers.
Well I have a solution that will help you get a serious helping of vegetables into a multitude of meals. First, purchase yourself a butternut squash. Then peel it and chop it in half. Microwaving your squash for 30-60 seconds can make it easier to cut in half. Once in half, clean out the guts and dice your squash into 1×1 inch squares. Now dump them all in a pot to boil.
While your squash in boiling work on your dinner recipe, good recipes to use with this trick are things like spaghetti, or mac and cheese. You can use store bought mac and cheese but I prefer to make it homemade with a roux based cheese sauce.
Once your squash is boiled to complete softness, drain it and either mash it or use your blender/food processor to puree your squash. Add the pureed squash to your cheese sauce or spaghetti sauce. Butternut squash gives your homemade cheese sauce an awesome orange colour and the kids will never know its there!
You can also mix pureed squash into mashed potatoes, use it as a base to make fritters, or just eat it with a bit of salt and butter. Any of these ways are delicious ways to enjoy your squash, but the above recipes will help you be sneaky mom and get some undetected nutrition into the bellies of your kids to keep them healthy.
Tomorrows ingredient in Cauliflower, once again I’ll be taking guesses in the comments, any reader who correctly guesses tomorrows recipe wins a prize!
*Photo by Natalie Rhea Riggs on Unsplash
If you have any picky eaters in your house this post is for you! Both my children have gone through phases of pickiness, my son is currently in the midst of one and my daughter thankfully seems to have finally come to terms with the fact that vegetables are a thing and actually not poisonous. As such I have developed a method for sneaking veggies into food that I wanted to share with you guys today! This method is not only super sneaky but also in line with my clean eating philosophy limiting our sugar, sodium and preservative intake.
This trick works for any tomato sauce based recipe. You can use this to make a meat sauce for spaghetti, or a marinara style sauce for lasagna. It can also be adjusted based on which veggies you prefer but should probably stay away from green ones. I like to use a good sized butternut squash, as it has a mild flavour that’s easy to camouflage. Start by peeling and dicing your vegetable, then boiling it until its really soft. Drain and dump the chunks into a blender. Puree it to death. From here you can add chopped fresh tomatoes, stewed tomatoes or a tomato sauce. Blend for another minute or so to incorporate (a bit longer if using fresh tomato) and then pour the whole thing back into the pot. Spice as you would for a homemade tomato sauce over medium heat. If you want to add some cooked ground meat to make a meat sauce now would be the time to do that. Serve with your preferred pasta or use in a lasagna or other casserole. The tomato has such a rich colour and flavour that if you didn’t know the squash was there you wouldn’t even taste it. My 6 year old who vehemently denies that vegetables are edible has yet to notice and I have used this trick multiple times in many different recipes.
How do you get enough veggies into your family’s diet? Let me know in the comments, I’m always looking for new ways to create healthy sneaky meals.
I can’t believe there’s only 4 posts left in the A-Z challenge! How will I come up with topics after April?? I’ll have to think of something! See you tomorrow for W 😀