Tag Archives: cauliflower

Purple Cauliflower & Mushroom Paleo Quiche

Brighten up your Easter brunch table with this purple cauliflower and mushroom paleo quiche!

Purple Cauliflower Mushroom Paleo Quiche

If you are here thinking this is blueberry pie, sorry. This is actually a delicious and savory paleo quiche made with purple cauliflower to give it a deep purple hue. I know it might look a bit crazy, but trust me: it’s SO good!

It always amazes how colorful real food can be. I’m always fascinated by tumeric and beets and how they can just change the colors of anything they touch. And did you know these deep pigments of our food actually tell us something their nutrient profile? Each color signifies different micronutrient levels that are so beneficial to include in our diets. That’s why I always try to put a variety of colors on my plate!

Purple Cauliflower Mushroom Paleo Quiche

 

By the way, Easter is just around the corner and we don’t particularly celebrate it in our house since we aren’t religious, but I do enjoy the idea of this holiday. I honestly love any celebration that brings our loved ones together, and involves activities and games that everyone can join in on.

And what better way to celebrate than with healthy and delicious dishes that everyone can enjoy? I think this cauliflower and mushroom paleo quiche will be a perfect addition for this weekend’s brunch table. And if you don’t like the look of a purple quiche, you can just use regular ol’ white cauliflower instead and the flavor will be the same.

But Easter is all about beautiful colors, so why not have fun with it? I think kids will especially love it.

Hope you make this delicious paleo quiche, and have a happy and blessed Easter weekend!

Purple Cauliflower Mushroom Paleo QuichePurple Cauliflower Mushroom Paleo Quiche

Purple Cauliflower & Mushroom Paleo Quiche
 
Prep time
Cook time
Total time
 
Ingredients
For the crust
  • ½ cup almond flour
  • ¾ cup coconut flour
  • ½ tsp sea salt
  • ½ tsp garlic powder
  • 1 large egg
  • 6 tbsp avocado oil
  • 4 tbsp water
For the filling
  • 1 tbsp avocado oil
  • 1 small onion, diced
  • 8 oz mushrooms, sliced
  • 2 garlic cloves, minced
  • ½ tsp fresh thyme
  • 1 medium purple cauliflower, cut into florets
  • ½ cup full fat coconut milk
  • ¼ cup nutritional yeast
  • 1½ tsp sea salt, plus more to taste
  • 1 tsp freshly ground black pepper
  • 4 large eggs
Instructions
For the crust
  1. Heat oven to 400 degrees F.
  2. Grease a 10 inch quiche pan with cooking oil.
  3. In a large bowl, mix together almond flour, coconut flour, sea salt, and garlic powder.
  4. Add an egg, avocado oil, and water, and mix together until a dough forms.
  5. Press the dough into the pan until evenly flattened out on all sides.
  6. Bake for 10 minutes until golden.
For the filling
  1. Heat avocado oil in a skillet over medium high heat.
  2. Add onion, and cook stirring until softened, about 5 minutes.
  3. Add mushrooms and garlic, and sauté for 7-8 minutes until the mushrooms have sweat out and softened.
  4. Take off heat and stir in thyme.
  5. Fill a saucepan with 2 inches of water and bring to boil over medium high heat.
  6. Add cauliflower, close the lid and let steam for 7 minutes.
  7. Drain the cauliflower and let cool for 5 minutes.
  8. Place the cauliflower florets in a blender with coconut milk, nutritional yeast, sea salt, and pepper. Blend until smooth and creamy.
  9. Add eggs and pulse a few times until they are well mixed in.
For the quiche
  1. Add the cooked mushroom mixture to the baked quiche crust and spread it out evenly.
  2. Pour the blended cauliflower over the mushrooms.
  3. Bake for 30-35 minutes, until the center of the quiche is set.

Whole30 Gluten Free Purple Cauliflower and Mushroom Paleo Quiche

Paleo Cauliflower Pork Fried Rice

Paleo Gluten Free Cauliflower Pork Fried Rice

I can’t believe I never posted a cauliflower rice recipe on the blog before! It’s one of the easiest and fastest dishes to cook, making it a common weeknight meal in our household. I do eat white rice frequently, but cauliflower rice has it’s own appeal when trying to keep things light and lower in carbs, especially if you are going through a sugar detox like the Whole30 or the RESTART program.

You can, of course, switch out the protein in this recipe but my favorite is pork fried rice. It’s probably because I’m obsessed with pork chops and will use any excuse to include it in a recipe. I just love how flavorful and fatty they are!

Paleo Gluten Free Cauliflower Pork Fried Rice

Paleo Gluten Free Cauliflower Pork Fried Rice

Paleo Gluten Free Cauliflower Pork Fried Rice

This recipe can also be easily modified to be AIP-friendly! My mom is still staying with us so that’s what I ended up doing. Just omit the black pepper and miso paste and the dish will still be very flavorful. I actually made this for her because she had mentioned how much she missed eating rice while on the autoimmune protocol.

Paleo Gluten Free Cauliflower Pork Fried Rice

Paleo Gluten Free Cauliflower Pork Fried Rice

Paleo Gluten Free Cauliflower Pork Fried Rice

The next time you are craving Asian fried rice, try making this version instead of getting takeout! The restaurant version is often filled with corn starch, sweeteners, unhealthy oils, and MSG, but you can avoid all those crappy ingredients by making this cauliflower pork fried rice at home. You’ll also find that making it at home is just as flavorful, and it’s a great way to fit in some extra serving of veggies!
Paleo Gluten Free Whole30 Cauliflower Pork Fried Rice

Paleo Cauliflower Pork Fried "Rice"
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 head of cauliflower or 4 cups of pre-shredded cauliflower rice
  • 2 tbsp coconut aminos or gluten free tamari sauce
  • 1 tbsp apple cider vinegar
  • 2 tsp miso paste*
  • 2 tsp fish sauce
  • 1 lb pork chops, cut into ½ inch cubes
  • Salt & pepper, to taste (Omit pepper for AIP)
  • 1 tbsp coconut oil
  • ½ small onion, diced
  • 3 cloves garlic, minced
  • 1 large carrot, shredded
  • 1½ cups green beans, chopped into 1 inch pieces
  • ½ inch fresh ginger, grated
  • Fresh cilantro, for garnish (optional)
Instructions
  1. If using a head of cauliflower, place the florets in the food processor and pulse until it becomes a rice-like texture and size. Set aside.
  2. In a small bowl, whisk together coconut aminos, apple cider vinegar, miso paste, and fish sauce until the miso paste is dissolved. Set aside.
  3. Season the pork chop cubes generously with salt and pepper and toss gently.
  4. Heat coconut oil in a large skillet over medium high heat.
  5. Add onion, garlic, and pork chop cubes and cook while stirring for 3 minutes, until the pork is browned on all sides
  6. Add shredded carrot, green beans, and ginger and cook for 5 more minutes until the green beans are bright and tender. Stir frequently.
  7. Add cauliflower "rice" and the sauce. Stir once, lower the heat to low, then cover for 4-5 minutes until the cauliflower becomes tender.
  8. Stir everything together and garnish with cilantro leaves, if using, before serving.
Notes
*If avoiding soy, replace miso paste with extra coconut aminos.

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Paleo Gluten Free Whole30 Cauliflower Pork Fried Rice

Pesto Cauliflower Bites

Pesto Cauliflower Bites

Well, I thought I would go through this winter without getting sick, but no such luck. I finally came down with a cold and a slight fever. I’m not surprised. This Northern Californian weather has been quite fickle lately, switching from rainy cold to sunny 60s sometimes in the same day. I’m actually not hating that I’m sick. I’ve been go go go for the past few weeks and haven’t had a chance to slow down and catch a break (probably why I’m sick in the first place). But now, I have a great excuse to Netflix and chill (literally!), drink a ton of bone broth, and take much needed naps.

Enough about my lame cold. Have you seen my announcement about the RESTART® program I’m launching on February 16th? It’s a 5-week online class where participants can learn about nutrition, and get support from me and fellow classmates while they go through a sugar detox to help them end cravings and boost their energy. If you are interested in improving your health and learning how the food you eat affects your body, then read more about the program and sign up!

Speaking of healthy nutrition, I have a seriously delicious recipe that’s sugar free and filled with nourishing, energizing fats. I’ve recently been eyeing romanesco cauliflower at the farmers market because they are so cool looking and reminds me that nature is amazing, so I picked up a head and made this beautiful side dish. Of course, you can use regular cauliflower, but I love the bight green color of the romensco cauliflower that really stands out at the end when mixed with pesto.

Pesto Cauliflower Bites 

Pesto Cauliflower Bites

Pesto Cauliflower Bites

When I’m not sure what to do with a vegetable, my go-to way to cook it is to roast it with some ghee, salt, and pepper, and it always turns out so good. I followed that same method with the cauliflower, but added pesto to it at the end which kicked the flavor up a notch to another level.

Oh, what good sauce can do to a dish!

pesto cauliflower bitespesto cauliflower bitespesto cauliflower bites

 

Pesto Cauliflower Bites
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 head cauliflower (I used Romanesco but any kind works)
  • 1 tbsp ghee or avocado oil
  • ¼ tsp sea salt
Pesto
  • ¼ cup chopped raw walnuts
  • 1 cup packed basil leaves
  • ¼ cup extra virgin olive oil
  • 2 tbsp nutritional yeast
  • 2 cloves garlic
  • Juice of ½ lemon
  • ¼ tsp sea salt
  • Crushed red pepper flakes (optional)
Instructions
  1. Preheat oven to 450 degrees F.
  2. Cut cauliflower into bite sized florets and place on a baking pan.
  3. Toss cauliflower with ghee or avocado oil, and sprinkle with sea salt.
  4. Bake for 15 minutes, shaking the pan half way through.
  5. While the cauliflower is baking, heat a dry pan on the stove top over medium high heat.
  6. Add chopped walnuts to the pan and toss for 5 minutes until they are browned and toasted.
  7. Remove from heat and place into a food processor or a blender with the rest of the pesto ingredients.
  8. Blend until the pesto is completely combined and creamy.
  9. Once the cauliflower is roasted, place is a large bowl, pour the pesto over it, and mix well.
  10. Sprinkle crush red pepper flakes before serving (optional).

 Pesto Cauliflower Bites - Paleo Gluten Free Whole30