Cauliflower Mashed “Potatoes” with Lentil Stuffing

Thanksgiving in July

It was Thanksgiving at our household last night. Thanksgiving in July? You bet. There are no rules about Thanksgiving food. It also happens to be one of my all-time favorite meals.

So I did it. I got creative! Thanks to some inspiration from Pinterest, I pulled together a savory meal.

cauliflower mashed potatoes with lentil stuffing


The cauliflower mashed “potatoes” inspiration was courtesy of Nom Nom Paleo. The only difference is I steamed my cauliflower in a bowl in the microwave instead of on the stove. Oh, and I didn’t use nutmeg either.

So basically here’s how I made my cauliflower mash:

  1. Place cauliflower florets and a little bit of the stalk into a microwave safe bowl. Fill with approximately 3/4 cup water. Cover with plastic wrap. Microwave for 5 minutes.
  2. Remove from microwave, stir the cauli, cover back up, and microwave for another 5 minutes.
  3. Remove from microwave and add in three chopped garlic cloves. Cover again, and microwave for 3 more minutes.
  4. Remove from microwave and carefully place cauliflower and garlic into a food processor. Try to exclude the excess water in the bottom of the bowl. Add in 1 Tablespoon of butter (grass-fed organic preferred).
  5. Process until you have reached a smooth consistency like mashed potatoes!
  6. Season with salt and pepper. Serve with my lentil stuffing!

cauliflower mashed potatoes with lentil stuffing 2


The stuffing was extremely easy to make. I started off with 2 cups of cooked lentils (I cooked mine in chicken stock to add more flavor). You can set those aside to begin with while you prepare the other veggies.

I first sautéed 1/2 cup each of diced carrots, onions, and celery. I then added 1/2 cup of diced zucchini and sautéed for a couple of minutes (more detailed recipe below). Lastly I added in all of my herbs and seasonings as well as the cooked lentils and let everything cook through.

When it came time to plate I plated the cauliflower mashed potatoes first, followed by the lentil stuffing. In retrospect, I wish I would have used a different colored plate! It would have made for a prettier photo. Oh well!

cauli and lentils


Here is the complete lentil stuffing recipe:

Lentil Stuffing
4.0 from 1 reviews
  • 1 Tbsp olive oil or pumpkin oil
  • ½ cup carrots, small diced
  • ½ cup onion, small diced
  • ½ cup celery, small diced
  • ½ cup zucchini, small diced
  • 2 cups lentils cooked in chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp dried parsley
  • sprinkle of garlic powder
  • salt and pepper
  1. In a medium saute pan, heat oil on stove over low-medium heat.
  2. Add carrots, onion, and celery and saute for 4-5 minutes.
  3. Add in the zucchini and cook for 2 more minutes.
  4. Add in the lentils and the rest of the seasonings and stir.
  5. Continue to cook and stir until heated through for 3 more minutes.
  6. Serve on top of cauliflower mashed "potatoes". ENJOY!


I felt like I was eating mashed potatoes with stuffing from Thanksgiving dinner. The slightly crunchy texture and savory flavor of the stuffing reminded me exactly of the “standard” Thanksgiving stuffing, and the cauliflower mashed potatoes tasted surprisingly similar to mashed potatoes!

If you are vegetarian or vegan, you could replace the chicken broth with vegetarian broth and exclude the butter if you wish, and you would be set!

This recipe may seem a little out there to some, but don’t knock it ’til you try it. You will be pleasantly surprised at the flavor and textures of this dish!

Happy Thanksgiving Wednesday!!

If you get the chance, hop on over to Katie’s blog at Running4Cupcakes. I wrote a guest post for Katie today about making Almond Butter which will be going up at some point today! Since I’ve lightened my peanut butter consumption, I have become a pro at making super creamy and slightly sweet almond butter!


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Grilled Cauliflower Steaks with Marinara and Parmesan

Well, my creativity level in the kitchen has been at an all-time low this week. I had zero motivation to make anything, especially for dinner, and wound up eating lots of taco chicken leftovers from Mother’s Day as well as quite a few snacks for dinner types of evenings.

taco nacho salad trail mix





Note: The peas are frozen in this photo but defrosted by the time I ate my salad. Just in case you were wondering. 😉

chicken leftovers


Not my proudest week of creativity but I guess we all have our moments. I did however make my best attempt to get out of this rut by using up a cauliflower head that was in the fridge and making it into…

Grilled Cauliflower Steaks with Marinara and Parmesan!

The original plan was to use the cauliflower to make homemade cauli pizza crust, but since the lazy vibes were still lingering I thought I would go a more simplistic route.

After washing and drying one head of cauliflower, I cut into it vertically and made four “steaks” out of it. I made sure each piece had a little bit of the cauliflower stem attached to it to keep the steak intact. The two middle steaks held together a lot better than the outer ones because of the stem.

I sprayed each side of the steaks with olive oil, then sprinkled them with garlic powder, salt, and pepper. I threw them on the grill where they cooked for 6-7 minutes on each side.

cauliflower steaks with marinara

Meanwhile, I pulled some leftover marinara out of the freezer from a couple of weeks ago when I made roasted veggies with marinara sauce and heated it up on the stove. The sauce already had cooked Italian sausage, mushrooms, onions, garlic and some added herbs, but I went one step further and added chopped green olives and capers. It was so nice having the sauce pretty much ready to go so that all I needed to do was heat it up and use! The beauty of the freezer.

In case you haven’t noticed, I sort of LOVE red sauce. When we were in Italy for our honeymoon, I ordered marinara sauce on everything. It was so darn good but the heartburn that coincided wasn’t so great. It probably didn’t help I was also drinking red wine and eating hearty meals late in the evening. All things I recommend staying away from if my clients are experiencing heartburn. 🙂 When in Rome though, right? Literally. Ha! I was just thinking, wouldn’t it be fun to do a food recap from Italy? I didn’t take a TON of food photos (that was before my blog days) but I know I have some I could show you. I also kept a food journal so I could remember what I ate! I just may have to do that.  Keep your eyes peeled!

Anyway, back to the cauli. After we pulled them off the grill they looked like this…beautiful.

cauliflower steaks with marinara

I grated fresh parmesan cheese over the top so that it melted into the crevices.  Then I spooned on a large portion of the leftover marinara sauce and dug in.

Icauliflower steaks with marinara cauliflower steaks with marinara

The cauliflower was cooked perfectly and took on a whole new flavor and texture from the grill. The texture was slightly “meaty” especially in the stem, and it was satisfying and fun way to eat cauliflower! Between the cauliflower pizza crust, cauliflower fritters, and cauliflower steaks, I’m finding that this is the veggie that keeps on giving. What will I come up with next?

Grilled Cauliflower Steaks with Marinara and Parmesan
  • 1 head of cauliflower
  • olive oil
  • salt and pepper
  • garlic powder
  • parmesan cheese
  • marinara sauce
  1. Preheat grill.
  2. Keeping the stem attached, cut cauliflower head vertically into 4 steaks (make sure each of the pieces has some of the stem so that the steaks stay intact).
  3. Lightly spray olive oil on each side of the steaks, and season with salt, pepper, and garlic powder. Place on grill.
  4. Grill on each side for 6-7 minutes.
  5. Remove from grill and sprinkle parmesan cheese on top. Top with warmed marinara if you wish and enjoy!


Happy Friday!

Do you ever get into food ruts? What do you do to pull yourself out of them?!

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