We’ve been looking for some new small meal ideas.  Back in July we talked about Cauliflower crust pizza, which is amazingly good.  It reminded me that cauliflower can be used in other ways too.  Here are two smaller meal ideas that you’ll love; cauliflower crust calzones and harvest chicken salad.  

Cauliflower Crust Calzone  


Crust; 1 small head of cauliflower cut into small florets
½ cup mozzarella cheese shredded
1 egg lightly beaten
½ tsp oregano
¼ tsp ground black pepper  

6 Tbsps thick tomato sauce
½ cup mozzarella cheese  

Preheat oven to 450 degrees and place a rack in the middle.  Line a baking sheet with parchment paper and spray with baking spray. In a food processor rice the cauliflower florets in batches.  Transfer cauliflower rice to a microwave dish and microwave on high for 8 minutes until cooked. Place the cauliflower in a tea towel and twist it to squeeze out as much moisture as possible.  This is very important.  The cauliflower needs to be dry. Transfer the cauliflower rice to a mixing bowl and add egg, mozzarella, oregano, and black pepper.  Mix well. Using your hands, press the mixture into the baking sheet and shape into three discs. Place in the oven and bake for 10 minutes. Remove from the oven and working quickly, top the half of each disc with tomato sauce and mozzarella.  Using a spatula carefully lift the half of the disc without filling and fold it over the other part.  Use your fingers to push the edges together and seal the filling. Bake for an additional 12 minutes.    

Harvest Chicken Salad  


2 pita pockets
1 cup chopped cooked chicken
½ red apple chopped
¼ cup red onion chopped
¼ cup crumbled feta
¼ cup walnuts chopped
2 Tbsp golden raisins
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1 Tbsp honey

  Combine chicken, apple, onion, feta, walnuts, and raisins in a medium bowl. In a separate bowl, mix olive oil, balsamic vinegar, and honey.  Add slowly to the chicken mixture.  Enough to coat, but not to drown it.  Fill each pita pocket with the filling.  


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