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 2017-06-23T00:05:00+00:00 Cook Time 0:45 2017-06-23T00:45:00+00:00 Serves 4     adjust servings

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!

Paleo Veggie Mushroom Burgers

These Meatless Mushroom Burgers are flavorful, savory, hearty and simple to prepare! They are a great way to add more veggies into your weekly routine without compromising flavor. The best part? These don’t have ANY beans or grains, a meatless burger WIN in my book!

Meatless Mushroom Burgers

The smell throughout your kitchen will be DELICIOUS.

Paleo Veggie Mushroom Burgers | Lexi's Clean Kitchen

Pulse in the food processor gently until combined, not until smooth.

Meatless Mushroom Burgers

We have a new series over here on LCK! Meatless Monday! We’re working on incorporating more plant-based meals into our diet, and honestly, it’s been a challenge to find good recipes that aren’t filled with grains and legumes! SO, we set out to do just that! To make some awesome plant based recipes free of those ingredients that can often cause inflammation.

 

Meatless Mushroom Burgers

We worked hard getting the flavor and texture of these just right, and I know you are going to love them as much as we do!

Meatless Mushroom Burgers

Preparation 0:10 2017-06-23T00:10:00+00:00 Cook Time 0:40 2017-06-23T00:40:00+00:00 Serves 6     adjust servings

Ingredients

  • 1 teaspoon olive oil
  • 16 ounces mushrooms, cut into 1/4 inch slices
  • 1 red onion caramelized, cut into 1/4 inch slices
  • 1 sweet potato, sliced thinly
  • 1/4 cup walnuts, lightly toasted
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon ginger powder
  • 3/4 cup almond flour
  • 1 egg
  • 1 teaspoon chia seeds
  • 1/4 teaspoon sea salt, more to taste
  • 1/4 teaspoon black pepper, more to taste

Toppings

  • Tomato, sliced 1/4 inch thick
  • Red onion, sliced thinly
  • Pickles
  • Mustard
  • Ketchup

Instructions

1.Pre-heat oven to 400 °F.
2. In a medium skillet over high heat, cook mushrooms and onions until caramelized. About 8-10 minutes.
3. Place sweet potato on a sheet-tray lined with parchment paper. Toss in a teaspoon of olive oil, one teaspoon sea salt, and one teaspoon pepper. Roast for 15-20 minutes, or until fork tender.
4. In a food processor add mushrooms, onions, 1 cup of the cooked sweet potato, walnuts, spices, almond flour, egg and chia seeds. Pulse a few times until just combined, make sure not to over process the mixture. There should be pea like sized bits of sweet potato.
5. Line a sheet tray with parchment paper and bring the oven temperature down to 350 °F.
6. Shape the sweet potato and mushroom mixture into 6 one-inch patties.
7. Bake for 30 minutes or until the patties are firm to touch. Let cool for 5 minutes and serve warm with toppings of choice!

Recipe Notes

 

What is your favorite meatless recipe to make?

Eggplant Meatballs

These Eggplant Meatballs are perfect for a Meatless Monday meal (any day of the week of course, but the title is catchy)! Most of my main dishes combine both a vegetable and a protein (whether wild-caught fish, organic chicken, or a grass-fed meat), but sometimes you just want to switch it up!

Eggplant Meatballs

These eggplant meatballs have a soft meaty texture. If you love eggplant, and are looking for a meatless meatballs dish, you’ll love these! 

Eggplant Meatballs

And number two: this weekend I taught a 3-hour cooking class to an awesome group of 15 people at the Boston Center of Adult Education. The class was called “A Clean Eating Paleo Dinner Party” and on the menu was: Tropical Shrimp Ceviche Cups, Spaghetti Squash Chicken Pad Thai, Paleo Chocolate Chip Cookies, my Honey Lime Fruit Salad with Cinnamon Sugar Chips, and some fresh coconut whipped cream. The class was fun, filled with great vibes, and everybody loved the food! The Tropical Shrimp Ceviche Cups (I’ll post them soon), and the cookies were definitely hits on the day!

Eggplant Meatballs

Eggplant Meatballs

Preparation 10 min 2017-06-23T00:10:00+00:00 Cook Time 25 min 2017-06-23T00:25:00+00:00

Ingredients

For the Eggplant Meatballs

Tomato Sauce

Instructions

  • Preheat oven to 350°F.
  • Peel eggplant and cut into cubes, place water in the bottom of pot and steam or boil eggplant until soft. Remove eggplant and squeeze out excess water well.
  • Place eggplant in a bowl and combine with ingredients. Mix well.
  • Line a baking sheet with slipat or parchment paper. Roll out balls (they will be soft, don't worry!)
  • Bake for 20 minutes, or until tender and firm to touch.
  • While cooking, heat garlic and oil in a separate pot. Add in onion and let cook for 2 minutes, stirring often. Add in remaining sauce ingredients, bring to a boil then lower heat to a simmer. When meatballs have cooled, gently place in pot of sauce until serving, or pour sauce over the meatballs.
  • Garnish and serve.
  • Recipe Notes

  • 1. These will NOT be hard like a beef or turkey meatball; they are definitely firm but are softer and break apart easily with your fork.
  • 2. Serving will vary slightly based on size of your eggplant. Makes 6 large meatballs or 9 medium sized.
  • 3. I served mine with spiralized zucchini noodles.

  • What’s your favorite ‘meatless Monday’ meal?