Over the past few months, I have been trying to follow a low-carb diet. I love all sorts of vegetables, so I’ve been trying to switch out my family’s carbo loaded side dishes like noodles, potatoes & rice with healthier options like spaghetti squash, broccoli & cauliflower. (Having some members of the family that really don’t like vegetables makes this sometimes VERY hard to do lol) It’s been a learning process and so far, we’ve had some great food adventures together.
In doing so, we’ve found so many great recipes that have quickly become family favorites. Like these Baked Broccoli & Cauliflower Cheddar Cheese Cups. We have these at least once a week. Its great hearing my daughter actually request that we have these, especially when we are having Parmesan Crusted Chicken!!
I hope you enjoy them as much as we do!!
Baked Broccoli & Cauliflower Cheddar Cheese Cups
1 10 – ounce thawed broccoli
1 cup chicken/vegetable stock
1 cup riced cauliflower
1/4 cup Ranch Dressing
2 eggs, lightly beaten
3/4 cup grated cheese (any of your favorite kind, we’ve used a mix of Cheddar, Parmesan and Colby Jack)
1/2 tsp salt, pepper, garlic – to taste
Prepare “riced” cauliflower (see below for instructions)
Let it cool for a few minutes
Throw in all the ingredients, but only use 1/2 of the cheese.
Grease a 8 cup muffin tray and make balls accordingly, thereafter sprinkling the rest of cheese on top.
Put in the oven for 25 minutes and bake at 350 degrees – until golden and crisp.
How to “Rice” cauliflower
- 1 Head of cauliflower
- Seasonings (salt, pepper, garlic) to taste
- 1 Tablespoon of water
- Butter (optional)
Cut the Cauliflower flowerettes off the large stem
Grate over a large whole cheese grater (you could also put in a food processor or cut by hand) into a microwaveable bowl
Add 1 Tablespoon of water and seasonings to taste
Microwave for 6 min
Stir in butter