More Than Pizza Crust and Potato Substitute: Cauliflower Recipes You Haven’t Heard About


I’m a huge fan of cauliflower – mainly as a rice and pasta substitute (cauliflower mac and cheese was all I ate for almost a full week). We also have seen lots of recipes on how to make wraps / tortillas, pizza crust and more with cauliflower, and in her new book Cali’flour Kitchen: 125 Cauliflower-Based Recipes for the Carbs You Craveauthor Amy Lacey (also founder of Cali’flour Foods) shares some inventive and delicious guilt-free recipes.

We’re sharing a few of the recipes you’ll find in the cookbook below. I made the biscuits and the pesto which were both delicious!

Chive and Cheddar Biscuits
Makes 10 Muffins
Gluten-free | Grain-free | Keto-friendly | Vegetarian

2 cups (260 g) Cauliflower Rice
3 scallions (white and green parts), thinly sliced
2 tablespoons chopped fresh chives
4 teaspoons minced garlic
1 cup (115 g) shredded Cheddar cheese
1/4 cup (25 g) grated Parmesan cheese
1 cup (115 g) almond flour
1/4 cup (35 g) tapioca flour
1 teaspoon baking powder
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup (120 ml) canned unsweetened coconut milk
3 large eggs

Preheat the oven to 350°F (175°C). Line 10 holes of a muffin pan with parchment paper cups.

In a large bowl, combine the cauliflower rice, scallions, chives, garlic, 3/4 cup (85 g) of the Cheddar, and the Parmesan. Mix to incorporate.

In a small bowl, whisk the almond flour, tapioca flour, baking powder, salt, and pepper. Add the almond flour mixture to the cauliflower rice mixture and mix thoroughly. Pour the coconut milk into a liquid measuring cup. Add the eggs and whisk to combine. Add the coconut milk mixture to the cauliflower mixture and stir, scraping the bottom, until the mixture is homogeneous.

Spoon the batter into the prepared muffin cups, filling them just about to the top. Sprinkle with the remaining 1/4 cup (30 g) Cheddar cheese. Bake for 25 minutes, or until the biscuits are set but not colored (do not let them brown). Cool for 5 minutes in the pan, then remove from the pan and serve. The biscuits will keep, wrapped in plastic wrap, for up to 5 days in the refrigerator or up to 1 month in the freezer. Defrost at room temperature, then reheat in a toaster oven.

Cauliflower Leaf Pesto
Makes about 1 cup (240 ML)
Gluten-free | Grain-free | Keto-friendly | Vegetarian

3 cloves garlic, peeled
1/4 cup (35 g) pine nuts
1/4 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice, or to taste
1/4 cup (25 g) grated Parmesan cheese
1/2 cup (10 g) cauliflower leaves (just the green parts)
1 1/2 cups (60 g) packed fresh basil leaves and tender stems
3 tablespoons chopped fresh parsley leaves and tender stems
6 to 8 tablespoons (90 to 120 ml) extra-virgin olive oil

In a food processor with the motor running, drop the garlic through the hole in the top to mince. Add the pine nuts, salt, and pepper and process until coarsely ground. Add the lemon zest, lemon juice, cheese, cauliflower leaves, basil, and parsley and process to mince the greens. With the motor still running, drizzle in the oil through the hole in the top to incorporate. If the mixture is too thick, add a little water. Transfer to a container, cover, and store in the refrigerator for up to 1 week or in the freezer for up to 3 months.

Shrimp and Cauliflower Leaf Grits
Serves 4
Gluten-free | Grain-free | Keto-friendly

6 cups (780 g) Cauliflower Rice
2 cloves garlic, pressed through a garlic press
1/2 cup (120 ml) chicken stock
3/4 teaspoon sea salt, or to taste
1/2 teaspoon coarsely ground black pepper, plus more for topping
1/4 cup (60 ml) heavy cream
2 tablespoons unsalted butter
1/2 cup (55 g) shredded Cheddar cheese
1/4 cup (25 g) grated Parmesan cheese, plus more for topping
1 pound (455 g) large shrimp, peeled and deveined
1 tablespoon extra-virgin olive oil
1 cup (70 g) thinly sliced cauliflower leaves
1/2 teaspoon grated lemon zest
2 teaspoons fresh lemon juice, or to taste
1 tablespoon chopped fresh flat-leaf parsley

Heat the cauliflower rice and garlic in a medium saucepan over medium-high heat, stirring often, for 3 to 5 minutes to remove excess moisture from the cauliflower. Add the stock, 1/2 teaspoon of the salt, and the pepper, bring to a simmer, and cook for 3 minutes, or until the liquid is mostly absorbed and the cauliflower rice is slightly softened but still al dente. Stir in the cream and butter until the butter is melted. Stir in the Cheddar and Parmesan cheeses until melted. Remove from the heat.

Rinse the shrimp and pat dry with paper towels. Season with the remaining 1/4 teaspoon salt. In a large skillet, heat the oil over medium-high heat. Add the shrimp one by one in clockwise order around the edge of the pan without touching and cook without stirring until the shrimp start to turn pink, about 2 minutes. Using tongs, turn the shrimp in the order you placed them in the pan and cook until the second side turns pink and the shrimp are just about cooked through, about another 2 minutes. Move the shrimp to one side of the pan, add the cauliflower leaves, and cook for about 30 seconds to start to wilt them, then stir the leaves into the shrimp until fully wilted and the shrimp is cooked through. Remove from the heat and add the lemon zest and juice.

Spoon the cauliflower rice into bowls and serve topped with the shrimp. Finish with a squeeze of lemon juice, a sprinkle of Parmesan cheese, and the parsley and serve.

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