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!

Mediterranean Veggie Fritters [VIDEO]

Looking for a veggie side dish? These Mediterranean Veggie Fritters are packed with veggies, loaded with Mediterranean flavors, and are gluten-free, vegetarian, and paleo-friendly!

Mediterranean Veggie Fritters | Lexi's Clean Kitchen

Meatless Monday is here, and today we’re giving you our new favorite side dish! These fritters can be baked or pan-fried, and are SO flavorful. Crispy on the outside, just the way we like them!

Mediterranean Veggie Fritters | Lexi's Clean Kitchen

Mediterranean Veggie Fritters | Lexi's Clean Kitchen

Bonus: You’ll be eating all the veggies!

Mediterranean Veggie Fritters | Lexi's Clean Kitchen

1 review

Mediterranean Veggie Fritters

Preparation 0:10 2017-03-27T00:10:00+00:00 Cook Time 0:20 2017-03-27T00:20:00+00:00 Serves 15 fritters     adjust servings

Ingredients

  • 2 onions, mined
  • 2 cloves of garlic, minced
  • 4 scallions, thinly slices, about 1/4 cup
  • 2 carrots, grated, about 1 cup grated carrots
  • 2 teaspoons cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground coriander
  • 2 teaspoons salt, more to taste
  • 2 teaspoons pepper, more to taste
  • 2 tablespoons parsley, roughly chopped
  • 1/4 teaspoon fresh lemon juice
  • 1/2 cup almond flour
  • 2 medium beets shredded, about 2 cups, water squeezed out
  • 2 eggs
  • 1/4 cup tapioca flour
  • 2 cups avocado oil

Instructions

1.In a medium skillet sauté onion and garlic until the onion turns translucent and the garlic begins to brown. Turn off heat, let cool and place in a medium mixing bowl.
2. Add scallions, carrots, spices, parsley, lemon juice, and almond flour.
3. Place the shredded beet in a paper towel or cheesecloth, squeeze out as much liquid as you can, and add it to the carrot mixture.
4. In a small mixing bowl, whisk together the eggs and tapioca powder to form a thick paste. Add the paste to the beet/carrot mixture and stir until just combined. Taste and adjust seasoning as needed.
5. Heat a large skillet over medium-high heat with avocado oil.
6. Once the oil is at frying temperature (365℉), spoon 2 tablespoons of the batter into the pan to make a fritter that is about 2 inches in diameter. Use the spatula to help form it. Let fry for 3-5 minutes on each side, or until the fritters start to crisp up and turn a deep brown. Repeat with remaining veggie batter.
7. Place the cooked fritters on a plate lined with paper towels and set aside until ready to serve. Serve warm.

Recipe Notes

  • Recipe inspired by Persiana cookbook by Sabrina Ghayour
  • You can bake these instead of frying them. Bake at 375°F until both sides are crispy.