9. Garlic Chicken Meatballs With Cauliflower Rice
You will need:
400g ground chicken (or turkey)
½ cup low-sodium chicken stock
½ cup cheddar (shredded)
½ cup fresh parsley (chopped)
1 cauliflower head (finely grated)
4 garlic cloves (grated)
2 garlic cloves (minced)
1 bouillon cube (crumbled; optional)
3 tbsp unsalted butter
1 tsp Italian seasoning
½ tsp chili pepper flakes (crushed; optional)
½ lemon (juiced)
Salt and black pepper powder, to taste
How to make:
Put grated cauliflower and half a cup of water in a microwave-safe bowl. Mix well and microwave covered for about four minutes.
Meanwhile, combine chicken, cheese, grated garlic, Italian seasoning, crumbled bouillon, chili flakes, parsley, and black pepper into a mixing bowl. Mix the ingredients well using a fork.
Take two tablespoons of this mixture and roll it between your palms to make round balls. Next, put the ball on a plate and repeat the process with the remaining mixture.
Melt two tablespoons of butter in a skillet over medium-high heat. Put meatballs in it and cook them for eight to ten minutes until they turn brown from all sides. Once all the meatballs are ready, put them on a plate and set them aside.
Melt the remaining butter in the same skillet and add lemon juice, chicken stock, minced garlic, parsley, and red pepper flakes. Mix well and cook the mixture for three to four minutes until the sauce thickens. Stir in salt and pepper to taste and garnish the sauce with parsley.
Now, begin assembling the dish for serving – put some cauliflower rice in a bowl and top it with chicken meatballs. Then, drizzle some sauce over the meatballs and cauliflower rice, and serve.
10. Roasted Cauliflower And Quinoa Casserole
You will need:
2 cups marinara sauce
2½ cups low-sodium vegetable broth
1 cup dry quinoa
1 cup yellow onion (diced)
1 cup frozen green peas (thawed)
1 cauliflower (cut into one-inch florets)
6 garlic cloves (minced)
1 tbsp Italian seasoning
1 tbsp vinegar
Sea salt and black pepper powder, to taste
Olive oil, for greasing
How to make:
Preheat the oven to 350°F (176°C). Grease a casserole dish using some olive oil.
Combine quinoa and three cups of vegetable broth in a large pan. Cover the pan with a lid and bring the mixture to a boil over medium-low heat.
Once the mixture begins boiling, reduce the heat and simmer the mixture for an additional 20 minutes. After 20 minutes, remove the pan from the heat and set it aside for about ten minutes to let it stand. Drain excess water leaving quinoa in the pan.
Combine onions, garlic, Italian seasoning, and one-fourth cup of broth in a skillet. Cook the mixture over medium heat for about ten minutes until onions turn tender. Add more broth (if needed) to prevent the mixture from sticking at the pan’s bottom.
Add cauliflower to the skillet and cook for an extra ten to 15 minutes until cauliflower is just tender. Add vinegar and season with salt and pepper.
Transfer quinoa to the greased casserole dish and cover it with an even layer of marinara sauce, followed by cauliflower and green peas.
Put the casserole dish into the oven and bake uncovered for 20 to 25 minutes until the cauliflowers turn brown.
After 25 minutes, take the casserole out of the oven and serve it to your child with some fresh lime juice.
