Trevor's Kitchen

Cauliflower Puree with Barbecue Rotisserie Chicken

About the Recipe

Don’t rush processing the cauliflower; it’s key to giving the puree the consistency of grits. You can also use purchased riced cauliflower. If it’s frozen, you can toss it right into the saucepan unthawed.

By Adam Hickman – Cooking Light

Nutritional Info

Ingredients:

12 ounces cauliflower florets
1 cup unsalted chicken stock
1/2 cup coarsely ground cornmeal
3 ounces sharp cheddar cheese, shredded (about 3/4 cup)
1/2 teaspoon black pepper
1/8 teaspoon kosher salt
1/2 cup unsalted tomato sauce
3 tablespoons water
2 tablespoons yellow mustard
1 tablespoon unsalted ketchup
3/4 teaspoon garlic powder
1/2 teaspoon chipotle chile powder
1/2 teaspoon onion powder
6 ounces shredded rotisserie chicken breast
6 ounces shredded rotisserie chicken thigh
1/4 cup sliced scallions

Getting it done:

. Process half of the cauliflower in a food processor until very finely chopped. Transfer to a medium saucepan. Repeat with the remaining cauliflower. Add stock and cornmeal to pan; bring to a boil over high. Cover and reduce heat to medium-low; simmer, whisking often, until cauliflower is cooked and mixture is thickened, about 10 minutes. Remove from heat. Stir in cheese, pepper, and salt. Cover to keep warm.

2. Combine tomato sauce, 3 tablespoons water, mustard, ketchup, garlic powder, chile powder, and onion powder in a small saucepan. Bring to a simmer over medium. Simmer, stirring often, until slightly thickened, about 6 minutes. Stir in shredded chicken. Divide cauliflower mixture among 4 bowls. Top evenly with chicken mixture. Sprinkle with scallions.

Ingredients:

2 cups 1% cottage cheese
1 carton (15 ounces) reduced-fat ricotta cheese
2 tablespoons minced fresh parsley
1 jar (26 ounces) meatless spaghetti sauce
9 uncooked lasagna noodles
2 medium carrots, shredded
1-1/2 cups broccoli florets
4 ounces fresh mushrooms, sliced
1 small zucchini, thinly sliced
1 small yellow summer squash, thinly sliced
2 cups fresh spinach
2 cups shredded part-skim mozzarella cheese

Getting it done:

1. Preheat oven to 350°. In a bowl, combine the cottage cheese, ricotta and parsley. Spread 1/2 cup spaghetti sauce in a 13×9-in. baking dish coated with cooking spray. Top with 3 noodles and a third of the cheese mixture. Sprinkle with half the carrots, broccoli, mushrooms, zucchini and squash. Top with a third of the remaining sauce.

2. Arrange half the spinach over spaghetti sauce; sprinkle with a third of the mozzarella cheese. Repeat layers of noodles, cheese mixture, vegetables, sauce, spinach and mozzarella. Top with the remaining noodles, cheese mixture, sauce and mozzarella.

3. Cover tightly and bake 45 minutes. Uncover; bake until noodles are tender, about 15 minutes longer. Let stand 15 minutes before cutting.