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HEALTHIER VERSIONS OF UNHEALTHY FOOD

cook:

1 h

Picture for HEALTHIER VERSIONS OF UNHEALTHY FOOD

4,025,113 views  How about a healthier version of foods like mac and cheese, pizza, and fried rice?

4 Servings

US

original

metric

INGREDIENTS

DIRECTIONS

INGREDIENTS

For the Cauliflower Pizza

For the Cauliflower Pizza

Cauliflower

Cauliflower

eggs

2 eggs

low moisture hand shredded mozzarella cheese

2 ounces low moisture hand shredded mozzarella cheese

finely grated parmesan cheese

1 ounce finely grated parmesan cheese

can of chopped tomatoes

14 ½ oz can of chopped tomatoes

Dry basil

Dry basil

Dry oregano

Dry oregano

Red pepper flakes

Red pepper flakes

garlic

1 clove garlic

 chopped onion

1 ½ tbsp chopped onion

Kosher salt

Kosher salt

Pepperoni

Pepperoni

Fresh basil

Fresh basil

For the Cauliflower Fried Rice

For the Cauliflower Fried Rice

Cauliflower

Cauliflower

Vegetable oil

Vegetable oil

egg

1 egg

sliced shiitake mushrooms

6 ounces sliced shiitake mushrooms

Chopped ham

Chopped ham

Frozen edamame

Frozen edamame

crushed of garlic

1 clove crushed of garlic

soy sauce

3 tbsp soy sauce

oyster sauce

3 tbsp oyster sauce

sesame oil

3 tbsp sesame oil

Sesame seeds

Sesame seeds

Scallions

Scallions

For the Cauliflower Macaroni & Cheese

For the Cauliflower Macaroni & Cheese

Cauliflower

Cauliflower

water

1 ½ cups water

(1/2 stick) of unsalted butter

4 tbsp (1/2 stick) of unsalted butter

Panko breadcrumbs

Panko breadcrumbs

small onion, roughly chopped

½ small onion, roughly chopped

Fresh thyme leaves

Fresh thyme leaves

garlic clove, chopped

1 garlic clove, chopped

dijon mustard

1 ¼ tsp dijon mustard

Ground white pepper

Ground white pepper

Cayenne pepper

Cayenne pepper

grated parmesan cheese

2 ounces grated parmesan cheese

shredded yellow cheddar cheese

5 ounces shredded yellow cheddar cheese

Kosher salt

Kosher salt

DIRECTIONS

1.

For the Cauliflower Pizza

1.

Peel off all of the green parts from the top of the cauliflower and slice it in half. To remove the core, take a knife and cut around the top, bottom, and sides of the core and peel it right out. Set aside the core to cook separately later.

Cauliflower

Cauliflower

2.

Separate the cauliflower into individual florets by cutting it into thick pieces. This will make it easier to trim out the stems of the cauliflower. Then, separate the florets by breaking them up by hand until you end up with bite-sized pieces. Set aside the stems to cook separately with the core later.

3.

Blend the cauliflower florets and ensure that every individual piece is being chopped up in between pulses. Blend until you end up with a fine porridge-like texture that is not too smooth.

4.

To get the most possible moisture out of the cauliflower, cook it in a shallow wide sauté pan until it is soft and dry. Dump the cooked cauliflower out onto some paper towels and spread it out until it is flat and allow as much steam to escape as possible. Allow it to cool for 10 to 15 minutes.

5.

Once the cauliflower is cool, continue to get the moisture out firmly pressing the surface with paper towels. After placing the crust into a large mixing bowl, add eggs, low-moisture hand-shredded mozzarella cheese, and finely grated parmesan. Mix to combine.

eggs

2 eggs

low moisture hand shredded mozzarella cheese

2 ounces low moisture hand shredded mozzarella cheese

finely grated parmesan cheese

1 ounce finely grated parmesan cheese

6.

Dump the crust onto a parchment lined baking sheet and form it into two rough individual pizzas. Par bake in a 400°F oven for 15 to 20 minutes until they are golden brown.

7.

To make the pizza sauce, use a blender to combine, canned of chopped tomatoes, a few sprinkles each of dry basil and dry oregano, garlic, chopped onion, and a little sprinkle of red pepper flakes. Gently and quickly pulse a few times until the sauce is slightly smooth but still chunky.

Dry basil

Dry basil

Dry oregano

Dry oregano

Red pepper flakes

Red pepper flakes

garlic

1 clove garlic

 chopped onion

1 ½ tbsp chopped onion

can of chopped tomatoes

14 ½ oz can of chopped tomatoes

8.

For seasoning, add kosher salt along with any other spices or seasonings of your choice. Pulse to fully combine.

Kosher salt

Kosher salt

9.

Top the cauliflower crust off with a thin and even layer of your pizza sauce and a healthy portion of grated mozzarella cheese and an optional portion of pepperoni. Place the pizzas back into the oven for another 8 to 12 minutes. Add fresh parmesan and basil if desired.

low moisture hand shredded mozzarella cheese

low moisture hand shredded mozzarella cheese

Pepperoni

Pepperoni

Fresh basil

Fresh basil

finely grated parmesan cheese

finely grated parmesan cheese

10.

Allow the pizzas to cool off for 5 to 10 minutes before attempting to remove them from the parchment paper. Slice the pizza as desired and enjoy.

11.

For the Cauliflower Fried Rice

1.

Use a cheese grater to dismantle your head of cauliflower into tiny granules until you end up with a consistency that is similar to rice.

Cauliflower

Cauliflower

2.

In a large non-stick pan that is coated with vegetable oil, scramble egg and set it aside for later. Wipe down the pan and use the same pan to heat up another small amount of vegetable oil for sautéing.

Vegetable oil

Vegetable oil

egg

1 egg

3.

Sauté sliced shiitake mushrooms and let them brown up for 3 to 4 minutes before adding chopped ham and frozen edamame. Sauté for an additional 2 to 3 minutes until cooked and heated through. Then, add crushed clove of garlic and sauté for one additional minute.

sliced shiitake mushrooms

6 ounces sliced shiitake mushrooms

Chopped ham

Chopped ham

Frozen edamame

Frozen edamame

crushed of garlic

1 clove crushed of garlic

4.

Finally, add your cauliflower rice to the pan and sauté for 1 to 2 minutes before adding soy sauce, oyster sauce, and sesame oil. Sauté and cook everything together for another 1 to 2 minutes and add your scrambled egg to the pan and chop it up for even distribution. Top everything off with a generous sprinkling of sesame seeds.

soy sauce

3 tbsp soy sauce

oyster sauce

3 tbsp oyster sauce

sesame oil

3 tbsp sesame oil

Sesame seeds

Sesame seeds

5.

Garnish your rice with some thinly sliced scallions and one last sprinkling of sesame seeds.

Sesame seeds

Sesame seeds

Scallions

Scallions

6.

For the Cauliflower Macaroni & Cheese

1.

Separate the head and the cauliflower florets and finely chop them up before placing each pile into individual bowls. Set aside the core as well as the stem pieces for later.

Cauliflower

Cauliflower

2.

In a dutch oven, add water, the cauliflower core pieces and stems, and unsalted butter. Cover and bring to a simmer before adding in a steamer basket as well as the cauliflower florets. Cover and steam for about 10 minutes.

water

1 ½ cups water

(1/2 stick) of unsalted butter

4 tbsp (1/2 stick) of unsalted butter

3.

In one sauté pan, toast up some panko breadcrumbs and butter. In another sauté pan, add roughly chopped onion. Sauté each pan for a few minutes until the breadcrumbs are toasted and golden brown. Add a few freshly picked thyme leaves to the breadcrumbs and set aside to cool. Add chopped garlic clove to the roughly chopped onion during their last minute of cooking.

Panko breadcrumbs

Panko breadcrumbs

small onion, roughly chopped

½ small onion, roughly chopped

Fresh thyme leaves

Fresh thyme leaves

garlic clove, chopped

1 garlic clove, chopped

4.

Once 10 to 12 minutes has passed, the florets should be easy to pierce with a knife. Set aside the florets for later and add the onion and garlic mixture to the cauliflower stems and cores. Cover and let it sit for another 10 minutes until the cauliflower stems and cores are soft and easy to puree.

5.

After 10 minutes, add the mixture to a blender along with dijon mustard, a generous sprinkling of ground white pepper, a dash of cayenne pepper, grated parmesan cheese, and shredded yellow cheddar cheese.

dijon mustard

1 ¼ tsp dijon mustard

Ground white pepper

Ground white pepper

Cayenne pepper

Cayenne pepper

grated parmesan cheese

1 ounces grated parmesan cheese

shredded yellow cheddar cheese

3 ounces shredded yellow cheddar cheese

6.

Blend on high-speed until you end up with a smooth puree. Season with kosher salt as necessary and add it to the steamed cauliflower florets. Dump everything into a baking vessel of your choice and smooth it out evenly. Top it off with 2 more ounces of shredded yellow cheddar cheese as well as some more of the panko breadcrumbs that are tossed in 1 additional ounce of parmesan cheese.

Kosher salt

Kosher salt

shredded yellow cheddar cheese

3 ounces shredded yellow cheddar cheese

grated parmesan cheese

1 ounces grated parmesan cheese

7.

Place into a 400°F oven for 15 minutes.

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