Creamy Cauliflower Soup With Turkey and Aged Cheddar

Today, I was at the grocery store, and I overheard a girl having a mini-meltdown in front of the beer. She was upset and overwhelmed, because it was her first trip to the grocery store after being diagnosed with Celiac disease. I laughed to myself for a moment, remembering my first post-diagnosis grocery trip (and the meltdown that ensued), then I introduced myself to her and offered to help her out.

I wound up giving her some beer recommendations and showed her the random corners of the store where there are gluten-free products, and exchanged phone numbers with her in case she needs any more advice, tips, or someone to commiserate with.

(I also made a shameless plug for my blog!)

I always like helping people out, because I know how much that help meant to me when I was first starting my gluten-free diet. I decided to celebrate my good deed with a big bowl of cheesy, creamy cauliflower soup!


1 bag frozen cauliflower
1 1/2 cup diced turkey breast
1 cup sliced carrots
1/2 cup diced onions
1/4 cup fresh parsley
1 tbsp finely minced garlic
1 cup aged white cheddar cheese
1 cup milk
2 cups chicken or turkey broth (gluten-free of course!)
3 tbsp cornstarch
3 tbsp butter
Salt and pepper to taste

In a large stockpot over medium heat, combine cauliflower, onions, carrots, turkey and butter, stirring occasionally until vegetables are softened. Add salt and pepper and garlic.

Meanwhile, combine milk and cornstarch in a separate bowl, stirring until thickened. Add to pot with turkey and vegetables, stirring to blend. Add broth, stirring, until warmed.

Add cheese and parsley, stirring until cheese is melted. Allow to simmer for a few minutes, until soup thickens.

I served mine topped with some Greek yogurt, and some additional cheddar cheese!

Cauliflower Crust Pizza

When I was in high school, my best friend Sherry had this theory about food. She believed that it was okay to eat something bad for you, if you also ate something good for you.  As a result, the good cancels out the bad, and the whole thing doesn't count. When I decided to make this pizza, I immediately thought of her theory, since this pizza is loaded with veggies (the good) and pepperoni and cheese (the bad). 

Pizza has been the one thing so far that I have not found a perfect replacement for. I have tried many different recipes, but nothing is ever quite right. I decided to make cauliflower crust pizza the next recipe on my quest!

(Disclaimer: Sherry didn't actually believe that theory. She just used it to justify her diet!)

1 cup grated cauliflower*

1 cup mozzarella 

1 egg

1 1/2 tsp dried oregano

1/2 tsp garlic powder 

salt and pepper to taste

Pizza topping of your choice (I did half and half for me and my husband, my half had pepperoni, mushrooms, tomatoes, black olives, and garlic, his had pepperoni, basil, and garlic).

*Take one head of cauliflower, and cut it into small, bite sized pieces. Steam, until tender (approx 4-5 min) Remove, and put into a food processor, until finely chopped, or grated. (you can also grate by hand using a cheese grater).

Pre-heat oven to 450 degrees. 

In a bowl, combine egg, mozzarella, cauliflower, and spices, mixing until blended. Spoon "dough" onto a baking sheet, or pizza pan, forming a thin, evenly blended crust. Bake for 15 min. 

Remove crust from oven, and change oven temperature to broil. 

Add toppings of your choice, and return to oven, for 3-4 min, until cheese is melted. 

Creamy Cauliflower with Goat Cheese and Chives

I changed a lot of my eating habits when I found out I have Celiac Disease. Obviously, I gave up gluten, but I changed more than that. I am much more aware of the nutritional values of food. I found out that the years of basically being malnourished had let to multiple vitamin deficiencies. I have to think about everything I put into my body, in ways that I never had to before.

I cook more than I used to, mostly out of necessity. I used to order food, or pick up a frozen pizza, etc. Now I prefer eating in to going out, because I have complete control over what I an ingesting. It can be annoying at times, especially when I have been working all day, or when I am exhausted. But, when I cook I can have the comfort of knowing that I am putting good, healthy things into my body. 

2 cups cauliflower

1/4 cup Greek yogurt

2 tbsp olive oil

1/4 cup goat cheese crumbles

1 tbsp chives

Heat cauliflower on stove top, over medium heat. Meanwhile, mix yogurt, oil, goat cheese and chives. Add mixture to cauliflower, and heat until sauce melts. 

Buffalo Cauliflower

When I was younger I used to HATE buffalo chicken. I thought it smelled terrible, and tasted even worse. I didn't even want to be around it, so I avoided the the "let's go get wings" invitations from my friends.

It was kind of strange, but my aversion to buffalo wings disappeared over night when I was a sophomore in college. I was working in a steakhouse that served boneless wings as a appetizer, and one day I found myself craving them, so I ordered a plate. Suddenly, I couldn't get enough. I put buffalo sauce on everything now, from wings, to french fries, to mixing it with my salad dressing.

David and I are both on Weight Watchers, so I am always trying to find healthy, (and gluten-free!) versions of our favorite foods. When I found a recipe for buffalo cauliflower I knew it would be a great alternative to the fried, greasy wings that David and I love so much!

My husband was a little wary when I told him what I was making, but he wound up eating his portion, and the portion that I made for him to take for lunch tomorrow.

1 head of cauliflower, chopped into bite size pieces. (I took the lazy approach and used a bag of frozen cauliflower)
1 cup gluten-free flour
1 cup water
2 tsp garlic powder
1 tsp onion powder
salt to taste
1 cup buffalo sauce (I use Frank's Red Hot)
1 tbsp margarine

preheat oven to 450 degrees

In a bowl, combine water, flour, garlic, and salt. Dunk cauliflower in mixture to coat, and place in a shallow baking dish. Bake for 18 - 20 minutes.

Meanwhile, while cauliflower is baking, combine buffalo sauce and margarine in a separate bowl. Remove cauliflower from oven, and toss in sauce to coat. Return cauliflower to baking dish, and bake for an additional 5-7 minutes.

I served mine with celery sticks and Bolthouse Farm's yogurt ranch dressing. If you prefer blue cheese, make sure you get a gluten free version, as blue cheese sometimes has gluten!