WebCut the cauliflower into small florets, place in a large, microwave safe dish. Cover loosely with plastic wrap, microwave on high for 5 minutes. Stir well, microwave …
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WebPreheat the oven to 350°F. Grease a 12 cup muffin tin. Cut bacon into small bite-sized pieces and cook in a medium pan until crisp. Scoop out bacon and set aside, …
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WebAdd olive oil to a large skillet and heat. Sauté onions and garlic till translucent. Add the red bell peppers and scallions and cook for 5 minutes. Add the …
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WebSeason the shrimp with the sea salt and black pepper and set aside. Add cooking fat (I used Coconut Oil), shallots, garlic, and peppers to a medium skillet and …
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WebSlowly add the milk, stirring to break up any clumps. Continue to add the remaining milk until the sauce is nice and thick. Stir in the Dijon mustard, the reduced fat …
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WebInstructions. Preheat oven to 400°F. Toss cauliflower florets with olive oil. Season with salt and pepper to taste. Spread evenly on a baking sheet and roast 15-20 …
Preheat oven to 450 degrees F. In a medium bowl, combine curry powder, olive oil and salt. Add the cauliflower, garbanzo bean and carrots; toss to coat. Spread mixture in a 15x10x1-inch baking pan.
This loaded cauliflower salad is a riff on our family’s favorite baked potato salad. We took everything we love about that recipe and swapped the baked potatoes for healthy, low carb cauliflower.
Clean and chop the cauliflower into large chunks. Thinly slice all the pieces, use a mandolin or the slicer attachment in your food processor. The thinner the slices the yummier the salad! Mix the rest of the ingredients in a bowl. Add cauliflower and combine well. Tip!
Lime juice, ginger, jalapeño and parsley are the stars of this curried cauliflower and chickpea vegetarian, main-dish salad. Preheat oven to 450 degrees F. In a medium bowl, combine curry powder, olive oil and salt. Add the cauliflower, garbanzo bean and carrots; toss to coat.