Roasted Cauliflower & Cashew Chimichurri

Roasted Cauliflower & Cashew Chimichurri

Need a vegetable based appetizer, or a side dish for a dinner party or a nice night in? My Roasted Cauliflower & Cashew Chimichurri is out of this world. This recipe is Keto, Paleo, and gluten free. Dig into this simple dish that will please everyone around the table.

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Cauliflower is an amazing vegetable that is so versatile either as florets or rice. Cauliflower is a great low carb but fibrous option to add into many Keto and Paleo approved meals. Cauliflower is a great anti-inflammatory vegetable that is rich in antioxidants, Vitamins K and C.

I have to admit that years back I was not a fan of roasted vegetables. Fast forward about 10 years and I have roasted vegetables multiple times a week. I frequently make sheet pan dinners, or I roast a ton of vegetables to meal prep for quick meals for the upcoming week. The process is just too easy, and the roasted flavors is delicious. I also enjoy the texture that comes along with crispness.

This is great as a side dish to grilled chicken or steak, or you can serve it as an appetizer. It is best to serve while the cauliflower is still warm, but I have had it cold as well and it still tastes amazing. You will most likely have some leftover sauce, but you can save it and use it as a topping for your next taco night. I hope you enjoy this light dish as much as I do!

Roasted Cauliflower & Cashew Chimichurri

Mindful Living With Amanda
Keto & Paleo Friendly, Gluten Free
Course Appetizer, Side Dish

Ingredients
  

Roasted Cauliflower

  • 1 head of cauliflower chopped into bite size florets
  • 3 tbsp avocado oil
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp sea salt

Cashew Chimichurri

  • 1/4 cup unsalted cashews
  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh cilantro
  • 1/4 cup fresh parsley
  • 1/4 cup fresh lime juice
  • 2 garlic cloves, minced
  • 1/2 tsp sea salt
  • 1/4 tsp crushed red pepper flakes

Instructions
 

Roasted Cauliflower

  • Preheat the oven to 450 degrees, and line a large baking sheet with parchment paper
  • Whisk together the avocado oil, onion and garlic powders, paprika and salt
  • Drizzle the oil mixture onto the chopped cauliflower florets and toss until evenly coated
  • Roast the cauliflower for 12-14 minutes until crisp to your preference

Cashew Chimichurri

  • Place all of the sauce ingredients into a food processor, and process until the mixture is smooth
  • Serve the roasted cauliflower alongside the Chimichurri sauce for dipping. Enjoy!
Buffalo Cauliflower Bites

Buffalo Cauliflower Bites

I love Buffalo flavored foods and roasted vegetables. The combination of the roasted cauliflower and Buffalo sauce makes for a fabulous combination for a delicious appetizer or salad topping. This recipe is gluten free, Paleo, and Keto friendly.

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When I discovered Primal Kitchen’s Buffalo Sauce I was so excited. I immediately started putting it on everything I made. I was in heaven. Buffalo chicken is such a comfort food for me, especially during Football season in my house. Another substitution is Frank’s Red Hot, or your hot sauce of preference.

I’ll typically make this dish as a side to grilled chicken, as an appetizer, or as a topping to put on my salads in place of meat. If I make a larger batch then I will simply place the leftovers in the oven at 400 degrees on a parchment lined baking dish for about 6-8 minutes until crisp again. I love making this not only because it tastes great, but because it is such an easy recipe with ingredients I always have on hand. I will serve this alongside raw veggies, or on top of my salads with some additional hot sauce and ranch dressing drizzled on top. If you have fresh dill around then I would suggest using that as a garnish. I hope you enjoy!

Buffalo Cauliflower Bites

Mindful Living With Amanda
Gluten Free, Paleo & Keto Friendly
Course Side Dish

Ingredients
  

  • 16 oz frozen cauliflower florets
  • 2/3 cup almond flour
  • 1 tsp salt
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp oregano
  • 2/3 cup coconut milk
  • 1/4 cup Buffalo sauce

Instructions
 

  • Preheat the oven to 400 degrees, and line a baking sheet with parchment paper
  • Mix the almond flour, salt, paprika, garlic and onion powders, oregano and coconut milk together
  • Toss and evenly coat the cauliflower florets
  • Spread the cauliflower out on the baking sheet and roast x15 minutes, toss again, and roast for an additional 10 minutes
  • Toss the roasted cauliflower in the Buffalo sauce and serve immediately*

Notes

Serve this with ranch dressing, additional Buffalo sauce, and fresh veggies. 
*To reheat throughout the week you simply preheat the oven to 400 degrees and roast for about 6-8 minutes
Buffalo Chicken & Cauliflower Dip

Buffalo Chicken & Cauliflower Dip

Where are all of my Buffalo Chicken Dip lovers at? I absolutely love a classic Buffalo Chicken Dip, and so I wanted to create a healthier version that is free from dairy. This dip is dairy and gluten free, and it is Whole 30, Keto, and Paleo compliant. Serve this up with some veggies, crackers, or chips for a crowd pleasing appetizer for your next dinner party!

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I absolutely adore all of Primal Kitchen’s products. All of their products are simple and clean. Most of them are Whole 30, Paleo, dairy, and gluten free. They have a high quality standard for each and every product they put out. They have a variety of sauces, salad dressings, oils, pasta sauces, collagen, and protein available at most stores such as Target and Whole Foods. I recommend them for anyone wanting to make healthier swaps within their pantry for worry free additions to any meal.

I recently posted the recipe for my Cauliflower Dip, which is a fun twist to the traditional hummus found at the grocery store. Recently, I served the dip at a small dinner party, and no one had any idea there was even cauliflower in it. People repeatedly complimented me on my homemade hummus. My husband immediately suggested I modify the recipe to create a buffalo chicken dip, and I could not have agreed more. Enter, my Buffalo Chicken & Cauliflower Dip.

This recipe is simple to make, and involves no more than 20 minutes. The most time consuming part is cooking the chicken, and roasting the cauliflower. This recipe is Whole 30 compliant, Keto and Paleo friendly, and it is gluten and dairy free. I hope you enjoy this recipe as much as we do. This will make an excellent appetizer for a dinner party or cookout. You can serve it warm or cold. I recommend drizzling extra buffalo sauce and ranch dressing on top for a little extra flavor (depending on how much spice you can like). Enjoy!

Buffalo Chicken & Cauliflower Dip

Mindful Living With Amanda
Keto, Paleo, Whole30 Compliant | Dairy & Gluten Free
Course Appetizer, Side Dish

Ingredients
  

Roasted Cauliflower

  • 16 oz organic, frozen cauliflower florets
  • 1 tbsp avocado oil
  • 2 whole garlic cloves (peel still on)
  • sprinkle of sea salt

Instant Pot Shredded Chicken*

  • 1 pound chicken breast (you will only use 1 cup)
  • 1 cup chicken broth

Dip Ingredients

  • 4 tbsp buffalo sauce (Primal Kitchen brand is Paleo, Keto and Whole30 compliant)
  • 1 tsp fresh dill
  • 1/2 tsp sea salt
  • 1/4 cup raw, unsalted cashews

Garnish

  • 2 tbsp ranch dressing (Primal Kitchen brand is Paleo, Keto and Whole30 compliant)
  • 2 tbsp buffalo sauce

Instructions
 

Roasted Cauliflower

  • Preheat the oven to 400 degrees, and line a baking sheet with parchment paper
  • Add the cauliflower, whole garlic cloves (with the peel still on), avocado oil and a dash of sea salt to the baking sheet and toss until well combined
  • Roast the cauliflower for 18 minutes

Instant Pot Chicken

  • Cut the chicken breasts into thirds, and add it to the pot with the chicken broth
  • Turn the Instant Pot to pressure cook (high) for 15 minutes then release after 4 minutes on low
  • Use only 1 cup of the cooked chicken, and pulse it 10x in a food processer until shredded. Then add it to a separate mixing bowl.

Dip

  • Transfer the roasted cauliflower to the empty food processor, and squeeze the garlic cloves from the peels on top
  • Add the cashews, salt, buffalo sauce, and dill
  • Process the ingredients until smooth, and then transfer to the mixing bowl with the chicken and stir until evenly combined.
  • Garnish with additional buffalo sauce, ranch dressing, and dill.

Notes

*You can substitute the Instant Pot shredded chicken with a rotisserie chicken, or baked chicken shredded into pieces
*Roast the cauliflower and pressure cook the chicken at the same time to cut down on the cooking time
Roasted Cauliflower Dip

Roasted Cauliflower Dip

If you are a lover of hummus then you will love this dip. My Roasted Cauliflower Dip is gluten free and paleo friendly. Serve this at your next dinner party or cookout for a light appetizer with lots of flavor!

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I love hummus, but when I started looking at the labels of common brands found at the grocery store I decided I wanted to trial making my own recipe that is simple and clean. Lately, I have been following a Paleo type diet in prep for starting Dr. Will Cole’s Inflammation Spectrum program. I love cauliflower, and I always have a few bags of fresh and frozen florets on hand. Cauliflower is a great vegetable that is full of anti-inflammatory compounds.

I will serve this dip with raw vegetables, gluten free crackers such as Flackers or SimpleMills, and/or beet chips. I love making beet chips, and I imagine I would like it more if I had an air fryer. To make the chips, I wash and thinly slice the beets. Then, I line them on top of a nonstick wire baking rack placed on top of a baking sheet. I’ll lightly brush the beets with avocado oil on both sides and sprinkle them with sea salt. I’ll roast them at 400 degrees for about 18-20 minutes, while turning them halfway through. Once they are crisp take them out, and let them cool before serving with the dip.

Roasted Cauliflower Dip

Mindful Living With Amanda
Gluten Free & Paleo
Course Appetizer, Side Dish, Snack

Ingredients
  

  • 16 oz bag of frozen organic cauliflower florets
  • 1 tbsp avocado oil
  • 2 whole garlic cloves (peel still on)
  • 1/2 tsp paprika
  • 1/2 tsp sea salt
  • 2 tbsp extra virgin olive oil
  • 1 lemon, juiced
  • 1/4 cup raw, unsalted cashews
  • 1/2 tsp dried parsley
  • 1/2 tsp dried oregano
  • 1/4 tsp cumin

Instructions
 

  • Preheat an oven to 400 degrees, and line a baking sheet with parchment paper
  • Place the cauliflower and whole garlic cloves onto the baking sheet, and then toss with avocado oil, paprika and salt until evenly seasoned.
  • Roast the cauliflower for 12 minutes
  • Place the cauliflower, garlic cloves (removed from the skin), lemon juice, cashews, oregano, cumin, and parsley into a food processor and turn it on. While the ingredients are being processed slowly add in the olive oil, and let it go until the mixture is nice and smooth.
  • Serve immediately or store it in the fridge in an airtight container for up to 5 days for optimal freshness.

Notes

*I will drizzle additional extra virgin olive on top of the dip and dust with some paprika when serving
*Depending on how you prefer the texture you may want to add more olive oil.  I like mine with some texture, so I only use the 2 tbsp measurement.
Goat Cheese Bacon Wrapped Dates

Goat Cheese Bacon Wrapped Dates

Any bacon lovers out there? Yes, please! If you are looking for a crowd pleaser for a nice night in or for a dinner party then you will love these Goat Cheese Bacon Wrapped Dates. Not only does this dish satisfy both the savory and sweet tooth in all of us, but these are incredibly easy to make. The blend of honey, cinnamon, goat cheese, dates and bacon is so fabulous you will be hard pressed to only have one.

I made these for Christmas this past year, and my husband has been requesting them frequently ever since. I will typically make them during the weekend for a nice night in, and then we will save some to snack on for the next few days. Not only do they taste great, but they smell fabulous as they bake.

Dates are an excellent source of nutrients with a high concentration of antioxidants, which have been found to aid in healthy bowel movements, improve brain function, prevent infections, and reduce the risk of cancer and diabetes. For the bacon, you want to be mindful to choose a brand that does not have added sugar or nitrates. I use Nature’s Rancher brand which is Whole 30 approved, Paleo and Keto friendly, gluten free and uses pork that is raised without antibiotics or growth stimulants. For this recipe I use the whole package, but you can scale down the serving size and use the remaining bacon to eat alongside some eggs throughout the week as well.

I play with the fillings when I make these. I have used almond butter, goat cheese, and cream cheese, but I have to say my favorite is by far the goat cheese. I sprinkle cinnamon, honey and maple syrup depending on what we are feeling. Simply making them plane with just a date wrapped in bacon is all good too. Whatever your preference will work great. You really can’t go wrong with anything wrapped in bacon in my book.

Goat Cheese Bacon Wrapped Dates
Makes 24

Ingredients:

  • 12 slices of bacon (uncooked)
  • 24 dates
  • 4 oz of goat cheese (I use Vermont Creamery)
  • Optional toppings: cinnamon, honey or maple syrup

Directions

  • Preheat the oven to 425 degrees
  • Line a baking sheet with parchment paper
  • Slice the dates open gently so they lay open. Be sure not to cut them completely in half, things will get messy.
  • Gently take about 1/2-1 tsp of the goat cheese and stuff the dates
  • Sprinkle any of the additional toppings listed above if you choose. I will usually do 8 with each different topping.
  • Cut the bacon strips in half so you have 24 slices of bacon.
  • Wrap each date with the bacon, and use a toothpick to secure each date
  • Arrange the dates on the baking sheet and transfer into the oven.
  • Bake for about 16 minutes or until the bacon is fully cooked and crisped to your preference.
  • Serve warm or store in an airtight container for up to 3 days.

Enjoy!

Savory Buffalo Turkey Meatballs

Savory Buffalo Turkey Meatballs

These buffalo turkey meatballs are an easy, savory and spicy dish to make either as a dinner or an appetizer any day of the week. Bust out your frying pan or cast iron skillet and be prepared for a one dish wonder that will please anyone with a hankering for buffalo sauce. This recipe is Paleo, Whole 30 and Keto friendly.

Recipe and Images are original to Mindful Living with Amanda

I am a lover of all things buffalo flavored, so it comes as no surprise that when Primal Kitchen launched their own buffalo sauce I had to try it. Even better, Costco sells it! Hello Costco! Seriously, I have an obsession when it comes to Costco, but that is a whole different story for another day. Whole Foods and Target also sell Primal Kitchen brand items, but for this recipe you can substitute with Frank’s Red Hot as well. Whatever floats your boat.

To make this dish finely chop the celery and carrots into small pieces. Then mince 1 clove of garlic. Over medium heat put in a tablespoon of avocado oil, and toss in the celery, carrots and garlic. Be sure to stir the veggies frequently to prevent the garlic from burning. Once everything is tender remove them from the heat and add into a medium sized mixing bowl.

Recipe and Images are original to Mindful Living with Amanda

To the veggies add the ground turkey, egg, almond flour, onion powder, salt and paprika. Combine the meatball mixture thoroughly, and then form into about 12 meatballs. Return the skillet to medium heat and place the meatballs in while spreading them out to prevent overcrowding. Let the meatballs cook evenly on all sides for about 10 minutes to brown and lightly crisp. Then, I turn the heat down to low and cover them to steam for about 8 more minutes until cooked through. Remove the meatballs from the pan, and add in the ghee and buffalo sauce and stir it all together to get all the browned bits and juices into the sauce for extra flavor. Then add the meatballs back in and remove the skillet from the heat. Top with a drizzle of ranch dressing and sliced green onions.

I will serve these meatballs as is with cut up celery and carrots for an appetizer, or serve over cauliflower rice with some sliced avocado for dinner. My sons are not into the whole buffalo thing yet, so for them I just leave a few meatballs aside before I add the sauce.

Buffalo Turkey Meatballs
Makes 12 meatballs (about 3-4 servings)

Ingredients:

  • 1/4 cup of finely chopped carrots
  • 1/4 cup of finely chopped celery
  • 1 tablespoon of avocado oil
  • 1 minced garlic clove
  • 1 pound of ground turkey
  • 1 egg
  • 1/4 cup of almond flour
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 3/4 cup of Buffalo Sauce
  • 2 tablespoons of ghee or grass fed butter (if Keto)
  • Optional: Compliant ranch dressing and green onions for garnish

Directions:

  • Over medium heat add the avocado oil to the skillet
  • Add in the minced garlic and finely chopped carrot and celery, and stir frequently to prevent the garlic from burning
  • Once the veggie mixture is tender remove from the heat and toss it into a medium sized mixing bowl
  • Add the turkey, egg, almond flour, onion powder, salt, and paprika to the mixing bowl and thoroughly combine. Once combined, form about 12 meatballs
  • Return the skillet to medium heat and drop in the meatballs. Rotate them around the pan every so often so that they brown on all sides (about 10 minutes)
  • Reduce the heat to low and cover so they can steam to finish cooking for about another 8 additional minutes or until cooked through
  • Remove the meatballs from the pan, and add the ghee and buffalo sauce to the skillet
  • Scrape up any of the crispy pieces for some extra flavor and mix the sauce until the ghee is completely blended in
  • Add the meatballs back to the skillet, mix and turn the heat off
  • Garnish with some ranch dressing and chopped green onion

Enjoy!