Tag Archives: Vegetarian

Skillet Cauliflower Parmesan

Shopping List

  • Small head of Cauliflower
  • Butter
  • EVOO
  • Parmesan
  • Breadcrumbs or pork rinds
  • Marinara Sauce
  • Mozzarella Cheese
  • Basil

Gather Your Ingredients

If you don’t have any keto friendly breadcrumbs on hand, I’ve dried out and toasted a few slices of this brand and make my own breadcrumbs.

Pork Rinds are also a good alternative. Place in ziplock bag, release all the air out. Roll over pork rinds with a rolling pin until you have fine crumbles.

Let’s Get Started

Preheat the over to 425°. Prepare a sheet pan with foil and coat with oil. Chop cauliflower into large florets.

In a bowl, combine cauliflower florets, melted butter, and EVOO. Add 1/4 up each of parmesan cheese and breadcrumbs. Add salt and pepper to taste. Toss to coat.

Spread on prepared pan. Roast in over for 30 – 35 minutes until the florets are toasty brown and tender to touch with a fork.

On the stove, heat a pan to medium high heat. Add cauliflower and marinara sauce. Toss to coat and heat until sauce is bubbly.

Rao’s sauce is low in sugar and has a great taste. I have found this brand in Walmart and recently at Costco.

Top with rest of parmesan cheese and mozzarella. Simmer until cheese is melted or place under broiler until cheese is melted.

Top with basil and serve. Serve with noodles. I prefer the noodle alternative Healthy Noodle (see below).

Let’s Eat

Healthy Noodle is a great noodle alternative. I have found this brand at Costco.

Skillet Cauliflower Parmesan

  • Servings: 6
  • Difficulty: easy
  • Print

A low carb take on a comfort food classic.

Source: Living Oh So Peachy


  • 1 Small head of Cauliflower, chopped
  • 3 TBS butter, melted
  • 3 TBS EVOO
  • 1/2 cup parmesan cheese, divided
  • 1/4 cup breadcrumbs (regular, low carb or pork rinds)
  • Salt and Pepper to taste
  • 2 Cups Marinara or Red Sauce, like Rao
  • 1 cup Mozzarella
  • small bunch of basil, chopped


  1. Pre-heat oven to 425°.
  2. In a large bowl, combine cauliflower florets, melted butter, EVOO, 1/4 up each of parmesan cheese and breadcrumbs and salt and pepper to taste. Toss to coat.
  3. Spread on baking sheet. Roast for 30-35 minutes or until florets are toasty brown.
  4. Heat 3 quart pan on stovetop on medium – high heat.
  5. Add roasted cauliflower and red sauce. Bring sauce to a simmer.
  6. Add rest of parmesan cheese, mozzarella cheese.
  7. Simmer until cheese is melted. Top with basil and serve. OR place under broiler to melt cheese.

Zesty Zucchini Chowder

I love soups in the fall and winter!  And here in the Pacific Northwest, we got hit hard this winter with ice storms, freezing temperatures and snow, which is pretty unusual.  So on a magical snow day, I went to my fridge, saw this beautiful organic zucchini and came up with this Zesty Zucchini Chowder.

I wanted something quick and simple. I wanted something that didn’t require a lot of cooking or prepping and where zucchini will be the star of the dish. This would be a great soup for a last minute lunch or dinner idea. And this is a quick meal if you are short on prep time to get dinner to a busy, hungry family in a hurry.

Let’s Make the Chowder

First, grab your zukes and wash and chop them.  I like to quarter them into nice bite sizes for the chowder.

I made this a little differently from when I created this post and took some of my photos. (See NOTE below.)

What I did differently was after chopping the zucchini, melt 2 TBSP of butter in a big sauce pan.  Once melted,  toss in zucchini just until it becomes lightly browned and softened.

Sprinkle 2 TBSP flour (I used GF) until well coated.  Cook for about 2 minutes.  Stream in the stock (chicken or veggie).

Now add veggies and spices.  Once it was slightly bubbling, turn heat to low, put a cover on. Simmer for about 15 minutes until the zucchini and corn (frozen) are tender.

NOTE: The reason I tossed in the zucchini with the butter (unlike the photos below where I tossed the veggies in all at once) was because my first batch with the zucchini tossed in, the peel was a little rough and tough.  Sautéing the zucchini in butter first gets it nice and soft, especially the skins.

After your soup has simmered and your zucchini is tender, it’s time to add the milk and cheese to make this creamy and cheesy.

I like to use 2% milk just for less fat.  To make this zesty I like to add pepper-jack cheese.  But this will work great with any cheese you have on hand from cheddar to Monterey Jack.  If you use one of these other cheeses, I would add in some extra seasoning such as chili powder, garlic and cumin or chilis. And as you will learn about me, I am a self-proclaimed ‘spice wimp’, so when I say zesty, it is pretty mild.  Don’t judge!

Ladle up the chowder into soup bowls and top with more cheese, parsley or cilantro.  Enjoy!

Zesty Zucchini Chowder

  • Servings: 6
  • Difficulty: easy
  • Print

A perfect fall or winter chowder to warm you up when it's chilly outside.

Source: livingohsopeachy.com


  • 2 TBSP butter
  • 2 medium zucchini, washed, cut and quartered
  • 2 TBSP flour
  • 1 can diced mild green chilis
  • 10 oz. frozen corn
  • 2 cups of Chicken/veggie broth
  • 1 cup milk
  • 1/2 cup pepper-jack cheese
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • Salt and Pepper to taste
  • Parsley or cilantro to garnish if desired


  1. Melt 2 TBSP butter in sauce pan.
  2. Add quartered zucchini.
  3. Cook until zucchini is softened.
  4. Add 2 TBSP flour, mix well.
  5. Stream in 2 cups of Chicken/veggie broth and stir continuously to thicken.
  6. Add in corn, diced chilis, salt, pepper, chili powder and cumin.
  7. Bring to a slow boil, turn heat down to a simmer, cover with lid and cook for about 5 – 10 minutes until zucchini and corn are tender.
  8. Add in milk; heat until warmed.
  9. Add cheese and parsley for garnish if desired.