Recipe : Double Parmesan Mashed Cauliflower

Creamy, buttery mashed cauliflower is the low carb side dish of your dreams

1. Boil 6 cups fresh cauliflower florets in salted water until super tender.

2. Drain well and place in a food processor (I prefer my immersion blender to get it real smooth most times)

2tbsp grass-fed butter, 1/2 cup finely grated high quality Parmesan cheese & 1-2tbsp sour cream.

Pulse until smooth & don’t add any other liquid if you can help it, but if you must then add more sour cream. 

The chives & extra kerrygold butter are a non-negotiable

more cauliflower recipes

Keto Chicken Parmesan

Ingredients

• 2 8-ounce chicken breasts, butterflied

• 1 egg, beaten

• 1/4 teaspoon ground black pepper

• 1/4 teaspoon garlic powder

• 1/2 teaspoon Italian seasoning

• 2/3 cup grated parmesan cheese

• 1/3 cup almond flour

• 1 tablespoon butter

• 1/2 cup marinara sauce

• 4 ounces fresh mozzarella, sliced into thin slices

Directions
Step 1
In a pie plate, whisk to combine the egg, garlic powder, pepper and Italian seasoning. In a separate pie plate stir the parmesan and almond flour together. Coat the chicken with the egg mixture and then with the parmesan mix. Let rest in fridge for 10 minutes.

Step 2
Preheat oven to 375°. On the stove top, preheat a nonstick sauté pan over medium heat.

Step 3
Add butter to heated pan and evenly distribute. Cook chicken for 3 minutes. Turn and top with marinara and mozzarella. Cook for additional 3 minutes then place pan in oven for 2-3 minutes until cheese is melted and internal temperature of 165° is reached.

:: Helpful Hints
To butterfly the chicken breast, place on a cutting board with the flat side down. Place the palm of your hand on top of the breast. Using a sharp knife, slowly cut evenly and horizontally through the breast, leaving the opposite side still attached by about one half inch. Once opened, the natural "heart shape" is revealed.

Artichokes Parmigiano

Ingredients

• 2 pkgs (12 oz each) frozen artichoke heart halves & quarters
• 2 Tbsp basting oil
• Salt and pepper to taste
• 1/2 cup shredded Parmigiano Reggiano

Directions
1.  Preheat oven to 450 degrees. Toss artichokes and basting oil in large bowl; season with salt and pepper. Arrange in single layer on parchment paper-lined baking sheet; sprinkle evenly with cheese.

2.  Roast, 30 min, until cheese is light golden brown. Remove from oven.

Roasted Asparagus with Parmigiano-Reggiano

Ingredients

• 1 bunch (about 1 lb) asparagus, trimmed
• 2 Tbsp extra virgin olive oil
• Salt and pepper to taste
• 2 Tbsp grated Parmigiano Reggiano

Directions

1. Preheat oven to 400 degrees. Toss asparagus and oil in large bowl. Arrange in single layer on parchment paper-lined baking sheet. Roast about 15 min, until lightly browned and tender. Remove from oven.
2. Season generously with salt and pepper; sprinkle evenly with cheese. Return to oven. Roast about 5 min, until cheese begins to soften and brown.

Chicken Parmesan with Pepperoni

Ingredients

• 2 large eggs 
• 1/4 cup milk 
• 1/2 cup all-purpose flour 
• 2 cups panko (Japanese bread crumbs), finely crushed in a food processor 
• Four 8-ounce skinless, boneless chicken breast halves, pounded 3/4 inch thick 
• Salt and freshly ground pepper 
• 3/4 cup canola oil 
• 1 1/2 cups tomato sauce 
• 1/4 cup freshly grated Parmigiano-Reggiano cheese 
• 1 cup shredded mozzarella 
• 2 ounces sliced pepperoni 
• 2 tablespoons chopped flat-leaf parsley

Directions
Step 1   
Preheat the oven to 450°. In a pie plate, beat the eggs with the milk. Spread the flour and panko in 2 separate pie plates. Season the chicken all over with salt and pepper and dust in the flour. Dip the chicken in the egg mixture and then in the panko; press to help the crumbs adhere.

Step 2   
In a large skillet, heat the oil until shimmering. Add the chicken and fry over moderately high heat, turning once, until cooked through, about 7 minutes. Drain the chicken on paper towels, then transfer to a rimmed baking sheet. Top the chicken with the tomato sauce, Parmigiano, mozzarella and pepperoni.

Step 3   
Bake the chicken for about 15 minutes, until the cheese is melted and bubbling. Transfer the chicken to plates, sprinkle with the parsley and serve.

more chicken recipes

Artichoke Halves with Hot Spinach Dip

Main Ingredients
2 artichokes

Spinach Dip

• 1 tablespoon whipped butter
• 1 cup whole or low fat milk
• 1 1/2 Tbs unbleached white flour
• 1/16 tsp ground nutmeg
• 1/16 tsp white pepper (black pepper can be used)
• 1/4 - 1/3 cup shredded or grated parmesan cheese
• 1 1/2 tsp minced garlic
• 1/8 cup chopped green onions, white and part green (about 1 green onion, white and part of green)
• 5 ounces frozen chopped spinach, thawed and gently squeezed of excess water
• Salt and pepper, to taste (optional)

Directions
Step 1
Cut artichokes in half, from the stem to the tip. Using a metal spoon, scoop out the prickly thistle center and inner leaves with sharp pink tips and discard. Place artichoke halves in a microwave-safe dish with cover and add about 2 inches of water. Microwave on high about 5 minutes. Flip the halves over and microwave about 5 additional minutes. If artichokes aren’t yet cooked through and tender, microwave longer, as needed.

Step 2
While artichokes are cooking in the microwave, start making the spinach dip. Melt butter in small, non-stick saucepan over medium heat, until golden brown. Stir in 3 tablespoons of milk and the flour, nutmeg and pepper. Slowly stir in remaining milk. Bring the mixture to a gentle boil. Reduce heat to low and continue to gently boil, stirring constantly, until sauce thickens. Stir in Parmesan cheese, garlic, green onions and spinach. Continue to heat on low for a few minutes, stirring often. Add salt and pepper, to taste, if desired.

Step 3
Spoon a quarter of the hot dip in the center of each artichoke half. Simply reheat each artichoke half in the microwave for 30 seconds to warm up, if needed.