Cauliflower Baked Ziti

This Cauliflower Baked Ziti from the No Excuses Detox Cookbook is the perfect LOW-CARB vegetarian meal! I love the idea of using cauliflower as a lower carb and higher nutrient alternative! This dish is so creamy, dreamy, and a great gluten-free, nut-free, grain-free, and vegetarian meal the kiddos will LOVE!

I was super excited when my friend Megan from The Detoxinista’s newest book arrived! It’s filled with so many family friendly recipes that I cannot wait to make. I started with this Cauliflower Baked Ziti since we are in a grove with our Meatless Monday series! If you tolerate cheese, this recipe is for you!

Here are a few others that I have my eye on:

Butternut Mac n’ Cheese

Sweet Potato Queso

Loaded Nacho Dip

Creamy Mushroom Soup

Avocado Caesar Salad

Strawberries & Cream Freezer Pops

Frosty Chocolate Shakes

Carrot Cake Cupcakes

Cauliflower Baked Ziti

Preparation 0:05 2017-03-27T00:05:00+00:00 Cook Time 0:45 2017-03-27T00:45:00+00:00 Serves 4     adjust servings
Cauliflower Baked Ziti

Ingredients

  • 1 head of cauliflower, cut into florets and chopped
  • 2 cups pizza sauce (store-bought or homemade)
  • 4 eggs
  • 1 cup ricotta cheese
  • 2 teaspoons Italian seasoning
  • 1/3 cup grated Pecorino Romano cheese
  • 1/2 teaspoon fine sea salt
  • 2 cups fresh baby spinach
  • 2 ounces shredded cheddar cheese

Instructions

  1. In a large Dutch oven, combine the cauliflower and pizza sauce and stir well to coat. Bring the sauce to a boil over medium-high heat and, once at bubbling, lower the heat to a simmer. Cover the pot to let the cauliflower cook until fork-tender, about 15 minutes.
  2. Preheat the oven to 350°F. In a medium bowl, beat together the eggs, grated Romano cheese, ricotta cheese, Italian seasoning and salt. Set aside.
  3. After the cauliflower is tender, stir in the spinach and simmer to cook off any excess moisture in the pot, to ensure that the final result isn’t watery. Remove the pot from the heat and stir in the egg and cheese mixture. Top with the shredded cheese.
  4. Bake for 30 minutes, until the eggs have set and the cheese is bubbly on top. Allow the dish to cool for 10 minutes, then serve warm. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Recipe Notes

  • *If you want to add meat, sauté it separately, and then add it to the mixture before baking!
  • *Make this a freezer-friendly meal: Follow steps 1-3, instead of baking it, pour the ingredients into an oven-safe dish. Cover well and freeze for up to 3 months. When ready to serve, thaw in the fridge overnight and bake!
  • *Adapted with permission from the No Excuses Detox Cookbook by Megan Gilmore

Grab your copy today!

Zucchini Linguine Fra Diavolo

This low carb Zucchini Linguine Fra Diavolo is my healthy Italian take on this spicy dish; and man is it good! Since I love Italian food, I love even more making heavy Italian dishes into light healthy hits.


Zucchini Linguine Fra Diavolo

Zucchini Linguine Fra Diavolo

Preparation  5 min 2017-03-27T00:00:00+00:00 Cook Time 25 min 2017-03-27T00:00:00+00:00 Serves 4     adjust servings
Zucchini Linguine Fra Diavolo

Ingredients

  • 15/20 shrimp, cleaned and deveined
  • 1 tablespoon and 1 teaspoon extra-virgin olive oil
  • 4 cloves of garlic, crushed
  • 1 onion, diced
  • 15 oz can Organic Diced Tomatoes
  • 15 oz can Organic Tomato Sauce
  • 1/3 cup dry white wine
  • 1/2 teaspoons red pepper flakes, more to taste
  • 2 teaspoons Italian seasoning
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 4/5 zucchinis, spiralized
  • 1 teaspoon fresh parsley, roughly chopped

Instructions

1. Heat oil in a large skillet. Cook garlic and onion until translucent. About 2-3 minutes.

2. Add the diced tomatoes, organic tomato sauce, and dry white wine.

3. Add in spices and let simmer until all of the wine cooks out. About 10-15 minutes.

4. Add shrimp to pan and let simmer all together until shrimp is opaque and fully cooked through. Taste, and add salt and pepper if needed.

5. In a small skillet, heat a tablespoon of extra virgin olive oil.

6. Add spiralized noodles to pan with a pinch of salt and pepper. Cook until soft, about 2-3 minutes.

7. Place the cooked spiralized noodles on desired serving dish and top with sauce. Serve warm.

Zucchini Linguine Fra Diavolo