Add cauliflower florets to a food processor and pulse until rice-size pieces.
Heat large saute pan over medium-high heat and add the oil. Once hot, add the califlower rice and cook until soft, stirring occasionally, about 5-8 minutes. Cover with a lid so the cauliflower steams and becomes more tender.
Once soft, add in the coconut milk and salt. Stir to combine.
Serve.
Preheat the oven to 400°F (200°C).
In a large bowl, toss all ingredients. Mix well.
Spread the vegetables in a single layer on a baking sheet. Bake in the oven for 20-25 minutes, or until the vegetables start to brown on the edges.
Preheat oven to 400°F and line a sheet tray with parchment paper.
Slice carrots in half lengthwise and cut the lemon in half horizontally.
Combine the oil, carrots, and halved lemon in a medium bowl.
Add the cumin, cinnamon, salt and pepper and toss to coat.
Arrange the carrots and the lemon halves in a single layer on the tray and bake for 20-25 minutes, rotating halfway through.
Remove tray from the oven, squeeze the roasted lemons over the carrots, and sprinkle with cilantro. Serve.
Combine all ingredients in a large bowl and mix well. Let the mixture sit for 10-15 minutes before serving.
Preheat a grill to medium heat.
Rub the scallions with the olive oil, salt and pepper.
Place the scallions on the grill and let them sit until they start to become very lightly charred, about 2 minutes per side.
Remove the scallions from the grill, slice them in half lengthwise and serve.
Preheat broiler to medium high heat.
Cut tomatoes in half and place cut side up on an unlined sheet pan. (Note: if tomatoes are very large you may need to cut them in thirds.)
Combine oil, garlic, salt, and pepper in a small bowl. Brush mixture over the cut side of the tomatoes.
Broil until tomatoes start to soften, about 4 minutes. Once softened, top with cheese and cook for another minute to brown the cheese.
Top the broiled tomatoes with fresh herbs and serve warm.
Preheat oven to 375°F (190°C).
Toss aspargus with the garlic, black pepper, and salt.
Place aspargus on a parchment paper lined sheet tray and roast for 10 minutes, or until slightly tender.
Top asparagus with parmesan and bake for an additional 3-5 minutes, or until cheese is melted and has started to brown.
Serve warm.
Combine all ingredients in a large bowl and mix well.
Let the salsa rest for at least 10-15 minutes before serving.
Preheat oven to 400°F (205°C).
Cut the squash in half and scoop out the seeds with a spoon (an ice cream scoop works well also, if you have one).
If desired, place the squash cut-side down on a plate and microwave on high heat for 5 minutes. This helps to speed up the roasting process.
Line a baking sheet with foil. Brush the inside of the squash with the olive oil, minced garlic, salt, and black pepper. Place the squash cut-side down on the foil and roast the spaghetti squash for about 30 minutes, or until fork tender.
When the spaghetti squash is finished baking, remove it from the oven and set aside until it is cool enough to handle.
Once the spaghetti squash has cooled, use a fork to remove the flesh, discarding the shell. The spaghetti squash can be pulled apart, creating long strands that resemble spaghetti.
Protein per recipe: 8g – Protein per serving: 2g
Phe per recipe: 288mg – Phe per serving: 72mg
Bring a pot of water to a boil. Once boiling, add the cauliflower. Cook about 10 minutes until very tender.
Drain the cauliflower and transfer to food processor or blender. Puree cauliflower until smooth. (Alternative method: mash cauliflower with a potato masher.)
Add the butter, milk, and seasonings and blend or mash to combine. If cauliflower is too thick, add milk 1 tablespoon at a time. Puree until it reaches a light and smooth consistency.
