A Guest Post from Where There’s a Meal!
Keleigh and I go a long way back! She was friends with my older brother when I was just a toddler. We grew up in the same neighborhood and know a lot of the same people. It was so exciting for me when I found out I had a “blog friend” who is a real friend too! The story behind her blog and the blog itself are amazing, so keep reading! She is a full-time mother and still finds a way to keep her readers and fans updated several times a week — I can only dream of being that “together!”
Hi, I’m Keleigh May and I’m a recovering junk-foodaholic who didn’t eat her first green vegetable until I was 28. So what is a non-vegetable loving girl doing on a dietitian’s blog? Well let me tell you, Where There’s a Meal, There’s a Way! My cooking philosophy was shaped after my son was born and I realized how unhealthy I had been eating and how much weight I had gained. In an attempt to prevent him from having the same struggles, I vowed to make healthy meals from home. Through a lot of trial and error, I found a way to make quick, healthy meals that everyone in my family loves. My recipes are not only great for picky eaters and kids, but they’re also great for anyone looking for a truly tasty alternative to fast food and processed frozen meals. I make food that isn’t just great for your taste buds, but also for your whole body.
My recipe for Loaded Baked Cauliflower Bites is my go-to recipe to hide vegetables in plain sight. When you combine cauliflower and potatoes into a single bite, it’s shocking how much you cannot taste the cauliflower. To the new taste tester, it’s just a mashed potato bite. Little do they know that an entire head of cauliflower went into this dish! What makes this meal even better? You can freeze the leftovers. This meal is both convenient and healthy and you can’t beat that! Looking to sneak a few veggies into your meals, like I said, where there’s a meal, there’s a way!
Loaded Baked Cauliflower Bites
- 1 head cauliflower chopped
- 2 small potatoes I used Yukon Gold, peeled and diced
- 2 cups chicken broth
- 2 cups water
- 1 spring fresh rosemary optional
- 2 tablespoons butter
- 1 tablespoon plain nonfat Greek yogurt
- 1/4 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- salt and pepper to taste
- 1 tablespoon flour
- 4 pieces bacon cooked
- 1 egg
- 1/2 cup shredded cheddar cheese
- 1/2 cup Italian breadcrumbs
For the topping:
- 1 tablespoon butter melted
- 2 tablespoons Italian bread crumbs
- 1 tablespoon shredded cheddar cheese
Preheat oven to 350 degrees F.
In a large pot, combine cauliflower, potatoes, chicken broth, and water and bring to a boil. For added flavor I like to add a sprig of fresh rosemary. Simmer until tender, about 30 minutes. Drain the liquids and remove the rosemary.
Add 2 tablespoons butter, yogurt, and seasonings to the cauliflower and potatoes. Blend all ingredients together using an immersion blender, regular blender, or food processor.
Transport mixture to a large mixing bowl. Add flour, bacon, egg, 1/2 cup cheese, and 1/2 cup breadcrumbs and mix well to combine. Spoon mixture into a greased mini muffin tin.
To make the topping, combine melted butter with 2 tablespoons breadcrumbs and 1 tablespoon cheese. Sprinkle topping over each mini muffin cup. Bake for 20-25 minutes until golden brown. Serve warm.
These freeze great! Just place in a freezer-safe Ziploc bag. To reheat, place in a greased baking dish, cover and bake at 350 degrees F until warm, about 30 minutes.