Coconut, Ginger & Jalapeno Cauliflower “Rice”

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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I think everyone likes rice one way or the other but sometimes you just don’t want that starch & carb thing.  But, sometimes, you find you are 50 years old & are 25 pounds off your game weight.  Sometimes, you can’t fit into even your “fat” pants – unless they have a stretchy waist…and it is always a slippery slope – getting too cozy in those stretchy pants.  Sometimes – you gotta take a stand, make sacrifices, cut yourself off.  Sometimes, you need to cut calories & God knows you are not cutting back on the wine & champagne.  You don’t want to become alchorexic – saving all your calories up to drink at night.  So – what do you do?  You make things like this cauliflower rice!  Seems like rice – but it is just grated cauliflower!  Guiltless & a good way to sneak extra veggies into veggie-suspicious diners.  It really is convincing – especially when incorporated into other dishes – like Thai or Indian foods.

In the past, I have posted Garlic and Ginger Cauliflower RiceEasy Cilantro Scallion Lime Cauliflower Rice, Cauliflower Fried Rice, and Spicy Thai Fried Cauliflower “Rice” – seen below, respectively.  Today – I am posting a Coconut, Ginger & Jalapeno Cauliflower “Rice.”  If you have never tried it before – trust me – it works!  Really seems like rice but you can shove it in your face like you are at an eating tournament & your ass won’t grow a bit.  It might even tighten up!  So – why not give it a go?





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Coconut, Ginger & Jalapeno Cauliflower “Rice”

Serves 4


I head cauliflower – leaves & core cut away

2 jalapeno peppers – seeded & diced

2 TBS grated fresh ginger or ginger paste

1 cup unsweetened, grated coconut

2 TBS coconut oil

1 tsp ground cumin


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Grate the cauliflower with a box grater or with the grating blade in a food processor.

Heat the coconut oil in a wok or large frying pan & cook the jalapenos until they begin to soften.  Add te ginger & cook one minute.  Add the cauliflower, coconut & cumin & cook about 5 minutes – or until the cauliflower is soften but not mushy.  Season with S&P.

Stores very well in the fridge without clumping.

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Creamy Vegan No-Pasta Zoodles with Arugula & Chanterelle Mushrooms & Thyme

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Zoodles.  Noodles made from spiralized zucchini.  No carbs.  No guilt.  Really yummy & very easy.  I prefer the hand held & less expensive spiralizer like THESE for zucchini.  It is fast & easy to use & has minimal clean up – but if you have a tabletop version – knock yourself out.

I used Chanterelle mushrooms because I had them but any of the more mildly flavored mushrooms will do.  I might avoid portobello only because they can get dark when cooked and not look so pretty.  I also used arugula but spinach or any other leafy green, like kale or chard, would also work.

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I used my own, homemade vegan mozzarella (seen above) but any mild vegan cheese will do – and even real cheese would work – if you are a cheese eater.

This was my first effort with zoodles where I did not add real pasta to the mix so – without the heat of pasta to toss them with – they needed some cooking.  My result was more watery (you can see in the photos) than was ideal and so – in the future – I will use THIS technique to drain them a bit before cooking them and I recommend you do, too.  The procedure is simply to lay the zoodles on paper towel & lightly salt them & press more paper towel on top.  Maybe change out the top towel – if necessary.  Roll up in paper towel & squeeze.  This should get most of the excess moisture out.

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Creamy Vegan No-Pasta Zoodles with Arugula & Chanterelle Mushrooms & Thyme

Feeds 2


2 very large zucchini (enough so you get about 5-6 cups of spiralized noodles) – spiralized

1/2 lb mushrooms (I used Chanterelle) – sliced

1-2 cups arugula (or spinach)

1-2 cups grated vegan mozzarella (I used one cup but would suggest going with two)

2 garlic cloves – chopped

Olive oil

Several TBS Fresh thyme – removed from stems

2 TBS vegan butter

2 TBS flour

1 cup almond (or other vegan) milk


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Spiralize the zucchini & follow THESE steps to remove excess moisture.

Heat the butter in a stock pot & whisk in the flour.  Add a TBS or two of fresh thyme.  Incrementally add the milk in small amounts – allowing the roux to thicken each time.   Add the cheese & stir with a wooden spoon until the cheese melts & the sauce is creamy.  Season with S&P.  Stir in the arugula.  Set aside on medium-low to keep warm.

In  saute pan – heat a TBS olive oil & cook the mushrooms.  When they are almost done to your liking – add the garlic & a TBS of thyme & stir to incorporate.  After 2 minutes or so – remove from heat because you don’t want to burn the garlic.  Season with S&P.

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In that same saute pan – heat another TBS or two & quickly cook the zoodles – not more than 2-3 minutes or they will get too mushy.  Toss the zoodles with the cheese sauce & heat through.

Serve on plates & spoon some mushrooms onto each serving.  Garnish with more thyme & freshly cracked pepper.

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Cauliflower Noodle Lasagna with Herbed Goat Cheese Bechamel and Garlicky Brussels Sprouts and Mushrooms and Arugula Pistachio Pesto (No Carb – No Pasta)


All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.


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Did you happen to miss my appearance on Nicole Richie’s show –#CandidlyNicole @VH1? No worries! Here it is! I show up HERE after the break – about 16 minutes in!
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AND – if you missed my hour-long Oh, Mary! Show appearance this week – well – you are in LUCK! Here are all four segments! LOTSA dirty talk! Many laughs!

Here you go!


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OK – in all fairness – this recipe has a lot of steps.  Without a food processor – it might be too much of a pain in the ass to attempt.  If you have a food processor & an afternoon to kill – this might be a fun project.  It is pretty delicious – though not particularly healthy – despite the no-carb noodles made from cauliflower.  This could be made vegan by subbing out the animal products with vegan alternatives but I will leave that to the motivated vegans out there.  I don’t think I have to say “or vegan alternative” after every egg, butter or cheese ingredient for the vegans to work it out.

I used leftover arugula & pistachio pesto that I still had from my Arugula Pistachio Pesto Pasta with Goat Cheese and Ricotta Salata.



You can make this or any other pesto – or use a store-bought one.

Arugula Pistachio Pesto

This makes enough for at least a pound or two of pasta but it keeps well in an air-tight container in the fridge.


6 oz fresh arugula

2 garlic cloves

1/2 cup Parmesan

1/4 cup pistachios (or other nuts)

1/4-1/2 cup olive oil


I used 1/4 cup olive oil & 1/4 cup of water to thin the pesto.  1/2 cup of oil just seems crazy to me – but you can go all oil if you want to.

Blend into a pesto in a food processor – starting with just the 1/4 cup of olive oil.  Drizzle more (or water) in as it purees until you get the consistency you like.  Set aside.

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I made a homemade bechamel but you could use a store-bought alfredo & get much the same results.

I used chopped mushrooms, leeks & Brussels sprouts – but any mix of sauteed vegetable would work.

I used this pink Himalayan salt that I have become obsessed with but any salt will do.  And I used the Dash Onion & Herb seasoning but any Italian seasoning (or mix of onion & garlic powders) would be fine.

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I used cauliflower “noodles” in this but real lasagna noodles work, too.

No-Carb Lasagna Noodles


1 large head cauliflower – riced (about 10 cups)

3 eggs

1 tsp salt

1 TBS seasoning (see above)

1 TBS oregano

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Heat the oven to 350 degrees.

I used a silicone cooking mat treated with cooking spray but greased parchment paper should work, too.  Know that this stuff STICKS  – even to the greased silicone mat – so – slather your cooking shit up.

Take the cauliflower & grate it up with the grater blade of a food processor – or with a manual grater – or get to chopping by hand until it has a rice-like look.

You can zap this in the microwave in 2 minute increments – stirring in between – until it softens but I loathe nuking things.  I submerged the cauliflower in boiling water for about 5 minutes & then drained it in a colander under cold running water.

Once it is cool, in small batches, twist the cauliflower up in a kitchen town & wring as much moisture out of it as you can.


Then simply mix it up in a large bowl with the other ingredients & press it onto your well-greased cooking sheet (see images above).  Bake it for about 45 minutes or until it begins to brown & is cooked pretty dry.  Set aside & allow it to cool.

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Garlicky Sauteed Brussels Sprouts, Mushrooms & Leeks

I made the mushrooms & leeks first & then decided to add Brussels sprouts so my photos might show a different cooking sequence but it can be done as I will outline now.


Olive oil

2 leeks – white sections only – chopped small

1/2 lb mushrooms – diced

1 lb Brussels sprouts – chopped or sliced fine

1 tsp each S&P

2 garlic cloves – minced

1/4 cup fresh parsley – chopped

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It is important to cut the leeks & mushrooms & Brussels sprouts small so they do not stay too chunky & impede clean slicing of the lasagna.

I chopped the mushrooms & leeks & ran the Brussels sprouts through the slicer of my food processor.

Heat 2 (or so) TBS olive oil in a large saute pan over medium-high heat & saute the Brussels sprouts until they begin to brown a bit.  Add /4 water & steam them soft.  Once the water is absorbed or evaporated – add the leeks & mushrooms & saute until tender – maybe 5 minutes.  Stir in the S&P & the minced garlic and the parsley.  Saute another minute & remove from heat.  Set aside.

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Herbed Goat Cheese Bechamel


2 cups almond (or other) milk

3 TBS butter

3 TBS flour

2 garlic cloves – minced

8-10 oz goat cheese – room temp

2 TBS chives (or other herb) – minced (optional)

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Melt butter in a soup pan over med-high heat.  Add the flour & garlic & whisk constantly until it thickens, begins to brown & becomes aromatic – maybe 2 minutes.

Add the milk in 1/4 cup increments & whisk it in until it incorporates & thickens before adding more milk.  This should take maybe 5 minutes.

Add the goat cheese & chives & whisk until the goat cheese melts.  Set aside.

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Cauliflower Noodle Lasagna with Herbed Goat Cheese Bechamel and Garlicky Brussels Sprouts and Mushrooms and Arugula Pistachio Pesto


Cauliflower “noodles” (recipe above) or real (cooked) lasagna noodles

1 cup pesto (recipe above) – or any pesto you prefer

Garlicky mushrooms, leeks & Brussels sprouts (recipe above) – or any cooked veggie mix you prefer

2-3 cups grated cheese (I used mozzarella)

Several hunks of fresh (packed in water) mozzarella (optional)

Parsley – chopped (as garnish)

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Heat the oven to 350 degrees.

My photos show this lasagna cooked once & photographed & then reheated for a new photo session – hence the paler & more golden cheesy tops.

Prep your ingredients.  Cut the cauliflower “noodles” into three equal portions – or however you can to get some layer-able “noodles.”  Never fear if they break apart & stick a lot.  Patch the pieces in & nobody will ever know the difference.

Assemble the lasagna.  I started with a layer of bechamel (whisk it smooth if a skin has formed while it waited).  Then I added the layers in this order:

1/3 of the cauliflower noodles

1/2 of the pesto

1/2 of the veggies

1/3 of the bechamel

another 1/3 of the cauliflower noodles

the other 1/2 of the pesto

the other 1/2 of the veggies

another 1/3 of the bechamel

Grated cheese – in an amount that looks good to you – I used about 1/2 – 3/4 cup

the final 1/3 of the cauliflower noodles

the rest of the bechamel

More grated cheese & some fresh mozzarella – if you are using it

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 Bake that son-of-a-bitch fr 25-45 minutes or until the cheese is melted & bubbly & looks the color you want it to look – whether JUST starting to brown at the edges – or a bit golden all over.
Let it rest for 10 minutes or so.  Garnish with chopped parsley & eat it up!!!!

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Red Curry Grilled Shrimp with Spicy Thai Fried Cauliflower “Rice” (Low Carb, Gluten Free & Paleo)

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.


All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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This recipe is easy & guilt-free.  The “rice” is actually just grated cauliflower & the veggies can be customized to suit your tastes or to reflect whatever vegetables you have handy.  I know paleo is all the rage but I am not 100% clear on which vegetables are on the “no” list – but I am pretty sure this is paleo.  If NOT – please write me & tell me why, OK?

The key to this is a pre-made red curry.  I bought this little far at my local Gelson’s.


Asian stores have little cans of them like these that I buy at Bangluck Market.


If you can’t buy it made, I am sure there are recipes out there on Pinterest or Google that will show you how to make a red curry paste from curry powder.  Having to make the paste sort of eliminates the ease I am professing about this recipe, though, so keep that in mind.  Try to buy it already made.

That said, I must insist that you try cauliflower “rice” at least once.  In a stir fry, you can hardly tell it isn’t rice & it is so much better for you!


Red Curry Grilled Shrimp


Skewers (optional)

Shrimp (about a pound)

1/4 cup olive oil

1 tsp sriracha

1/4 cup lemon juice (fresh squeezed, if possible)

3-4 TBS red curry paste

2 TBS rice vinegar

4 garlic cloves – minced

3 scallions – sliced (reserve some for garnish)



Soak skewers (if using) in water for at least 30 minutes to help keep them from burning).

Peel & clean the shrimp.

In a bowl, blend the oil, sriracha, lemon juice, curry paste, vinegar, garlic & scallions.  Reserve some to use as garnish later (maybe 1/3 cup) and then put the rest in a Ziplock bag or other container & add the shrimp & mix it all about.  Marinate the shrimp for at least an hour or as long as overnight.


When ready to grill the shrimp, either on a grill or in a grill pan, skewer the shrimp (two skewers make it easier to flip the shrimp) & grill for about 2-3 minutes each side or until done.  Serve with the spicy Thai fried cauliflower “rice” (below) and drizzle with extra red curry sauce & garnish with scallion slices.



Spicy Thai Fried Cauliflower “Rice”

INGREDIENTS (use or don’t use or substitute according to your taste)

1 medium head cauliflower

Olive oil

10 green beans – trimmed & chopped

4 jalapeno peppers (red or green) – seeded & diced

1 cup brocoli florets

2 carrots – chopped

1 bell pepper – chopped

1/2 red onion – diced

1 cup peas

4 mushrooms – cliced

2+ TBS red curry paste

2 TBS soy sauce

Eggs – to scramble into rice (optional)

Thai (or other) basil – chopped

Chopped peanuts and/or sliced scallions and/or sliced cucumber and/or lime wedges – as garnish

Sambal oelek, sriracha or chili garlic paste to add kick – if you desire.



With a hand grater or with the grating blade of your food processor – grate the cauliflower & set aside.


Whisk the soy sauce & red curry paste together & set aside.


Prepare your veggies.


Heat some olive oil (1-2 TBS) in a wok or very large pan.  I threw all the veggies in at once.


Once they were tender, I added the red curry & soy sauce mix.


Then I added the cauliflower.


After about 5 minutes, I created a well & added two egs & scrambled them in the well.  When nearly done, I mixed them into the rice & vegetables.  I then added chopped basil.

Serve with chopped peanuts or scallions and maybe a lime wedge & some sliced cucumber.  Serve with the red curry grilled shrimp.  I have no photo of them together as my phone battery died.  Sorry!  I can promise – this is one yummy disj – especially with copious amounts of sambal oelek dumped upon it!


No-Carb No-Pasta Grilled Garden Vegetable Lasagna with Basil Marinara


All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.


All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

Hey!  Have you heard?  I wrote a really funny & dirty novel!   Check out the reviews on Amazon!  Why not buy a copy?

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Say!  Kids!   Got 18 minutes to kill & you already watched as much porn as you can for the day?  Why not wash your filthy hands & culturize yourselves?  Take a gander at my genius boyfriend’s award-winning short film – Pillow.  Available for the first time online!  Feel free to say you saw it here!  And for those of you unfamiliar with indie films & more accustomed to having things spelled out for them – let me just preface your viewing with this insight:  It isn’t a goose.  It is an angel.


Wasn’t that AWESOME????

OK – on to food!  This a pretty guiltless creation.  Sure – there is some cheese but there ain’t no pasta – just a shit ton of veggies!  This bad boy has to weigh 15 pounds!  The actual vegetables one uses is just a matter of personal preference – so – if you hate eggplant or mushrooms – leave them out.  Love kale?  Throw some of that shit in there.  Make it your own!

I grilled the eggplant but you could skip that part by just slicing the eggplant far thinner than my 1/2 inch slices.  I also grilled the zucchini.  I grilled these guys because 1) I think they taste better grilled & 2) I was attempting to minimize the water they would release into the lasagna.  If grilling isn’t an option for you or it just sounds like a pain in the ass – simply slice those guys up & toss them with a little salt in a colander in the sink & let them drain a while.  That should dry them out a bit – and, I hear – it lessens any bitterness the eggplant might possess.

I made a simple basil marinara but your favorite jarred sauce will do.  Feel free to add some actual cooked lasagna noodles, if you fancy.  I’m not here to judge.  This is a fairly simple recipe despite the various steps, so do not be intimidated.  And this baby is PACKED with flavor!


No-Carb No-Pasta Grilled Garden Vegetable Lasagna with Basil Marinara


For the basil marinara

1 (28 oz) can of crushed tomatoes or tomato sauce

3 garlic cloves – chopped

1/4 cup fresh basil – chopped

1 tsp sugar

10 cherry tomatoes (quartered) – optional

Olive oil

S&P to taste

For the garden vegetable lasagna

5-6 large zucchinis – sliced the long way into faux lasagna noodles

1 eggplant – sliced

5 huge mushrooms (or equivalent) – sliced

10 cherry tomatoes – cut into quarters

1-2 cups fresh spinach

2 cups grated mozzarella (or cheddar mozzarella blend or other mix)

1 large ball fresh mozzarella

Olive oil

Italian dressing for grilling (optional)

Parsley or basil – chopped as garnish



For the basil marinara

Heat 1 TBS olive oil in a stock or soup pot.  Add the garlic & heat for less than a minute.  Do not be alarmed!  I like huge chunks of garlic.  You can cut yours up more, if you like, just don’t burn it!  Also – those brown bits in there are remnants of the sauteed mushrooms.  Just soze you know.


Add the canned tomatoes (they sputter in the oil so do not get burned).  Add the basil, cherry tomatoes & the sugar.  Simmer 15 minutes or more.  Add S&P to taste.  Set aside or allow to simmer on low as you prepare the lasagna components.

For the garden vegetable lasagna

I lightly coated the eggplant with a cheap, Italian dressing & grilled them.  I grilled the zucchini naked.  You can do this or opt to slice those guys up & toss them with a little salt in a colander in the sink & let them drain a while.  Either way, set the eggplant & zucchini up & then set aside.


In a frying pan, heat 1-2 TBS olive oil (less if you can get away with it) & saute the mushrooms until they begin to brown.  Set aside.


Get a casserole or other dish appropriate for your lasagna & cover the bottom with a thin layer of the basil marinara.  My pan is about 3 inches deep & maybe 6″x9″.  This is not a science.

Then – basically layer all the ingredients (except the fresh mozzarella & the cherry tomatoes) in any order that suits you – as long as the final two layers are sauce & then grated cheese.  Here is my assembly.


Then – top with the cherry tomatoes.

Bake at 350 for about 20 minutes.  Take the dish out & top it with sliced fresh mozzarella.


Bake it for about another ten minutes or until it looks like this.


Let it rest a good 10-20 minutes before cutting into it so you have some hope of it holding its shape.  I was impatient.  I cut right in because I am a food whore and I have no will power & that’s just how I roll.

If you wait a bit – it might slice up like this.  Might.  You make the call.


Spaghetti Cacio e Pepe with NO CARB Zucchini Noodles


All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.


Yesterday was national cheese day.  Did you know that?  My boyfriend, Miles, declared that to be true yesterday and, upon investigation, I found him to be correct.  So – time for a cheese-based recipe!!!  Behold!  Cacio e Pepe!

Cacio e Pepe just means cheese & pepper.  And that is literally all you are supposed to add to a traditional spaghetti cacio e pepe.  I tend to find alfredos and such FAR to rich for my tastes & I very seldom make cream-heavy sauces.  This dish, however, uses no heavy cream.  No additional dairy beyond the finest pecorino you can find.  The ingredients are:




How can you beat that for simplicity?  You can’t.  And if you can find a pepper pecorino like this one:


…well, now you are down to TWO ingredients.

Still, I thought I wanted to update this dish a bit & still cut into the calorie count involved.  My thought was to do it using only zucchini noodles like these:


The problem with that idea, though, is that zucchini noodles do not stand up to cooking beyond a quick blanching or they get soggy.  They require a hot sauce on them to soften them – if you are using them to mock spaghetti, as I intended to do here.   I used them once before in my

DECADENT Vegan NO CARB Summer Pasta with Zucchini Noodles, Avocado, Asparagus & Peas


But I ran into the same issue there as with my cacio e pepe endeavor – that my sauce was not hot.  Plain, grated pecorino requires the heat of the freshly cooked pasta (and a bit of the hot pasta water) to melt the cheese & create the luscious creaminess this dish is famous for.  So – I just used equal parts whole wheat spaghetti & zucchini noodles to cut down on the carb impact.  You can leave the zucchini out entirely to no ill effect.  Either way – this is one of the easiest, yummiest & most elegant pastas I have ever eaten.  Even a total kitchen novice can pull this one off so no excuses!



Spaghetti Cacio e Pepe with NO CARB Zucchini Noodles


1 LB dry spaghetti

5 large zucchinis (optional)

8 oz (or more) HIGH QUALITY pecorino

Fresh ground pepper – and lots of it!


Extra pecorino or Parmesan for garnish (optional)



Using a grating tool like this:


or with a mandolin or spiralizer – create the noodles from the zucchini.  No need to use the ends or seeded centers.  Drain in a colander with a bit of salt mixed in.


Grate the pecorino.


Cook the pasta according to directions.  Add the zucchini in the last minute.  Put a large mixing bowl over the pasta pot in the last thirty seconds or so to warm it.  Do not BURN yourself!

Reserve a little hot pasta water & then drain the pasta & zucchini.  Add to the warmed bowl & top with the cheese.  Stir it all around until the cheese is completely melted & incorporated.  You might need to add a bit of the hot pasta water – maybe not.


Serve with a shite-load of freshly ground pepper.  Be impressed with yourself.



LOW CARB Chipotle Cauliflower “No-Mac” & Cheese with White Beans


All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.


OK – this has to be one of the greatest Goddamn things ever!  I cannot recommend highly enough that you try this.  You can leave out the white beans (which I added for texture & fiber content) if you are serious about dodging carbs or make it with pasta instead of cauliflower if you are carbo-loading for a marathon – or do part cauliflower & part pasta.  You could add black beans or corn or garbanzo beans or diced tomato – or avocado after it is baked as a garnish.  So many options.  I made this up out of my head with ingredients on hand.  My version used 1 cup heavy cream & 1 cup water because I didn’t have milk.  It came out a tad wetter than I expected – probably because cauliflower doesn’t absorb moisture the way pasta does  – and I’d never attempted an all cauliflower mac & cheese before.  If you like your mac & cheese (or your cheesy veggies) wet – this recipe is for you.  If not either cut the milk by 1/2 or add another 1/2 cup each of the cheeses – or both.  That should solve the problem.  Or add a cup of cooked pasta.  I feel very confident about this recipe & that you will enjoy it – wet or dry.  And, though I haven’t confirmed this yet, I bet it is better the next day.  It could be made vegan by simply using the vegan alternatives to the dairy in the recipe.  This recipe is pretty spicy so – adjust the chipotle & jalapeno, if you are sensitive to heat.



LOW CARB Chipotle Cauliflower “No-Mac” & Cheese with White Beans


1 large head cauliflower – cut into but sized florets (I did the cutting after it was cooked & cooled)

1 can white beans

4 TBS butter

1/4 cup flour

1/2 tsp garlic powder

1/2 tsp smoked paprika

2 cups milk (or 1 cup heavy cream, 1 cup water) – or less for a dryer result

5 chipotle peppers & their adobo sauce – diced

1 jalapeno – seeded & diced (optional)

1 red (or green) serrano pepper – seeded & diced (optional)

1/2 cup fresh cilantro – chopped

1 cup quality cheddar (I used Kerrygold Reserved Cheddar) – or 1/2 cup more more for a cheesier result

1 cup quality pepper jack cheese (I used Tillamook Pepper Jack) – or 1/2 cup more for a cheesier result

S&P to taste

1/2 cup Panko or other bread crumbs

1/2 cup additional grated cheese to top the casserole

Additional cilantro for garnish



Pre-heat the over to 350.

Boil water & add the cauliflower to it.  Boil about 6-7 minutes.  Drain & rinse under cool water.  Drain the beans & add to the cauliflower.  Set aside.

Melt butter in a large sauce pan over medium heat.  Add the flour & whisk continuously so i doesn’t burn.  It should brown just a bit.  Add garlic powder, smoked paprika & slowly whisk in the milk – allowing the sauce to thicken.  Add chipotle & sauce & cilantro & jalapeno & serrano peppers (if using).  Raise heat to medium-high & simmer about 3 minutes or until the sauce thickens.  Add the cheeses in increments, allowing it all to melt without clumping.  If it gets too thick, add water or a little milk.



Add the white beans & cauliflower florets & stir to coat.

Grease a casserole pan or other baking dish.  Top with additional grated cheese & bread crumbs.  Put the cheesy cauliflower in it,  top with additional grated cheese & bread crumbs.  Bake at 350 for 30-45 minutes or until the sides are bubbling & the bread crumbs are browned.  Remove from heat & let rest at least 5 minutes before serving.  Garnish with additional fresh cilantro.