Clean Eating Dinner Ideas

As my husband and I continue on the "no meat Monday" kick, this past week I made a dinner using fresh Atlantic salmon and a little side dish to satisfy our "carb" fix. I used cauliflower to make a crostini with a fresh topping of green beans. I infused the veggies with fresh herbs from my garden, which is loving all of the rain we are getting by the way. Recipes are below. Keep in mind that you can top the cauliflower "crostini" with anything that you would like, which is the beauty of this little guy. You can also use the cauliflower as a crust for your next homemade pizza! Yummy and guilt free.

Cauliflower Crostini

Cauliflower crust/crostini

  • 1 large head of cauliflower or 2 small heads (enough to make 2 cups)
  • 1 egg

Super simple here: Preheat oven to 425. Prepare a 10 inch round baking pan with non-stick cooking spray and set aside. You can also use a baking sheet and lay out parchment paper on top and spray. Remove florets and rinse. Add to food processor and process until fine, rice-like consistency. Put into microwave safe bowl and cover with plastic wrap. Microwave for 8-9 minutes. CAREFUL removing plastic wrap from bowl as escaping steam can burn you. Allow to cool in bowl. Once cooled, use a dish towel to remove all liquid from cauliflower. This will take a few rounds of squeezing. Once all water is drained, transfer back to bowl and incorporate the egg. Here is the part where you can add cheese um, yum, and seasoning. I had an Italian six blend in my fridge so I added it here along with some grated parmesan and salt and pepper. Go crazy and add whatever you would like! Once all combined, press into 10 inch baking pan or press out onto parchment paper on baking sheet into round or rectangle shape. Bake until crispy, about 15-20 minutes. I used a pizza cutter to cut into triangles and topped with my mixture of: blanched green beans tossed in olive oil, salt and pepper, lemon juice and fresh mint and basil. I smeared a ricotta cheese drizzled with olive oil onto the crostini first then topped. You can use marinated carrots, olives, snow peas, etc. here. Enjoy!

Brandie Wininger

Chef Owner of Nosh, LLC in St Louis.  Catering to corporate offices, private events, and private group cooking classes.  We use only the freshest ingredients and everything is made from scratch.  We pride ourselves in thinking outside of the typical lunch or dinner menu.