I’ve finally finished my Spring/Summer Six-Week Meal Rotation (halfway through the Summer!!) and I want to share with you some of the great recipes I’ve found, tried, and loved. I started a Six-Week Meal Rotation in the Fall and shared mine for that season and how you can set one up for yourself. I cannot tell you how much time this saves me. It does take some time to set it up in the beginning, but after that, I literally plan a week’s worth of meals including breakfasts, lunches, and dinners with a coordinating shopping list in about 15-20 minutes each week. (And because of the beauty of Plan to Eat, that shopping list reflects what I already have on hand and what I actually need.)
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So, everyday this week I’m going to share a new recipe that we’ve tried and loved. I’ve now plugged it into my Six-Week Meal Rotation (which I will reveal next Tuesday), so we’ll be enjoying it a couple times over the next couple months. Today’s recipe is a lunch recipe from Dashing Dish. I love her recipes and they are always delicious and healthy (and she always includes Weight Watchers points with each recipe).
I LOVE the idea of using cauliflower for “dough” in recipes. Such a great way to get in lots of nutrition.
Add all the yummy ingredients for the “dough”.
Divide the “dough” into the muffin tin. I used a standard muffin tin instead of a mini one. That part was fine. However, I neglected using the foil muffin cups she recommends and those are needed. I think they would help to hold them together better.
The finished product! They were super yummy and the kids ate a LOT of them.
Have you used cauliflower this way in a recipe before?
These look so yummy! I like to use cauliflower in place of mashed potatoes, but I’ve never tried it as a substitute for pizza dough. I’m pinning this and can’t wait to try it. Thanks for the recipe.
Great, Kat! I hope you like them!