Mashed Cauliflower with Kale, Cauliflower “Fried Rice” with King Crab, Mexican “Rice” Cauliflower

Mashed Cauliflower with Kale

  • 1 large head cauliflower cut into florets
  • 3 cups chopped kale
  • 4 teas. butter
  • 4 cloves garlic, crushed
  • 2 scallions, chopped
  • 1/3 cup fat free milk
  • salt and pepper to taste

Place a saucepan over medium heat. Place the cauliflower in the saucepan and cover the cauliflower with salted cold water. Bring the water to a boil, cover the saucepan and cook the cauliflower until fork tender, 6-8 minutes. Drain the cauliflower (retain some of the water in case you need it later). Place 1 teaspoon of butter in the same saucepan and heat over medium high heat. Add the garlic and scallions to the melted butter and cook for 30 seconds. Add the kale and a dash of salt and cover the saucepan and cook until the kale is wilted, about 6-7 minutes. Place the cooked cauliflower in a blender, add the milk and puree. Transfer the pureed cauliflower and milk to the saucepan with the kale and add 2 teaspoons of the butter and salt and pepper. If mashed cauliflower is too thick add a little or the saved cauliflower water. When ready to serve place the cauliflower with kale in a bowl and top with the remaining 1 teaspoon of butter.

Recipe makes 4 servings, ¾ cup each Estimated WW Smart points 2 per serving.

Cauliflower “Fried Rice” with King Crab

  • 1 lb. frozen King crab legs
  • 24 oz. riced cauliflower
  • 5 diced scallions, keep the green and the whites of the diced scallion separated
  • 1 Tbsp. sesame oil
  • 2 large eggs, beaten
  • ½ small onion, minced
  • 2 cloves garlic, minced
  • 3 Tbsp. light soy sauce
  • Cooking spray

Bring about 2 inches of water to a boil in a large pot and add the crab legs. Cook the crab legs until heated through, about 10 minutes. Remove the cooked c rab from the shell and lightly flake the meat. Spray a large skillet or wok with cooking spray and heat over medium heat. Add the beaten eggs and cook until set. Remove egg from pan and set the eggs aside. Lower the heat to medium-low and add the sesame oil to the skillet or wok. Sauté the onions, scallion whites and garlic in the sesame oil until soft, about 3-4 minutes. Raise heat to medium-high and add the cauliflower to the pan together with the soy sauce. Mix the ingredients together, cover the pan and cook until the cauliflower is crispy on the outside, but tender inside. 5-6 minutes. Stir occasionally. Add the egg, crab, and scallion greens to the pan. Stir and serve. Recipe makes 4 servings 1 ½ cups each Estimated WW Smart points 1 per serving.

Mexican “Rice” Cauliflower

  • 4 cups cauliflower crumbles
  • 2 medium plum tomatoes, diced
  • 1 jalapeno pepper, minced, remove seeds and membrane
  • ½ medium onion diced
  • 2 cloves garlic, minced
  • 1 teas. olive oil
  • 2 Tbsp. tomato paste
  • ½ teas. cumin
  • ¼ teas. smoked paprika
  • ¼ teas. cayenne pepper
  • salt and pepper to taste
  • chopped cilantro, optional

Heat the oil in a large skillet over medium-high heat. Add the onions, jalapeno pepper and tomatoes to the hot oil and sauté until just tender, 3-4 minutes. Add the garlic and cauliflower to the onion mixture and sauté until the cauliflower is just tender, 2 minutes. Add the tomato paste, paprika, cumin, cayenne pepper and salt and pepper. Stir well to evenly coat the vegetables. Cook for 1 minutes or until heated through. Add the chopped cilantro, if using. Recipe makes 4 servings Estimated WW Smart points 1.