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Though this quiche was first made using leftover steamed cauliflower and some leftover Chipotle “Sweet Potatoes” I happened to also have in the fridge (recipe here: http://buttoni.wordpress.com/2009/09/29/chipotle-sweet-potatoes/) you could instead just use cooked, fork-mashed butternut or acorn squash with your cauliflower. If you go that route, please add 1T. maple syrup, ½ chopped seeded chipotle in adobo, 1 juice and zest of ½ lime, 2 T. cream and a dash of cinnamon to your mixture, as those flavors are essential to the overall result. Your final dish will be about the same making it this way.
I have made this recipe three times now and my husband and I really like it a lot. If you have trouble getting your children to eat vegetables, this is a great way to sneak in some cauliflower when they insist they don’t like cauliflower. They won’t be able to taste it in this dish AT ALL! Promise! This recipe is Atkins Induction friendly if made with the fresh pumpkin in the original sweet potato recipe linked above. If using butternut squash or acorn squash, it isn’t suitable until the higher starch-y vegetable rung of the Atkins OWL carb ladder. Paleo and Primal diners can enjoy this dish as well.
INGREDIENTS:
1c. steamed, cauliflower, drained
1 c. Chipotle “Sweet Potatoes”: http://buttoni.wordpress.com/2009/09/29/chipotle-sweet-potatoes/
½ c. Monterrey Jack or Pepper Jack cheese, grated
2 eggs, beaten
½ jalapeno pepper, seeded and minced fine (+a few strips extra and piece red pepper for garnish)
1/8 tsp. salt
Dash black pepper
It looks like this before cutting into it:
Double recipe pictured here
DIRECTIONS: Preheat oven to 350º. Mash the steamed cauliflower with a fork in a large mixing bowl. Add the chipotle sweet potatoes and eggs. Beat with a rubber spatula until well blended. Add jalapeno, salt, pepper and cheese and whip until all is well-mixed. You can use a processor, blender or electric mixer to prepare if you prefer. Pour the mixture into a well-greased baking dish, garnish if desired and bake in a 350º oven for 30-35 minutes or until the center is set dry to the touch.
NUTRITIONAL INFO: Makes 4 servings, each contains:
204 calories
14 g fat
8.33 g carbs, 1.63 g fat, 6.7 g NET CARBS
8.4 g protein
417 mg sodium
380 g potassium
11% RDA Vitamin A, 23% B12, 26% c, 11% E, 11% calcium, 11% iron, 20% phosphorous, 23% selenium and 11% zinc
Really delicious! I substituted butternut squash for the sweet potato and shredded cabbage for the cauliflower, and it worked great! The flavor base is definitely there with the cumin and coriander, but I also added a spicy chili for some heat.
That looks awesome! Must add that to the meal plan
Welcome, Lori! I think you’ll like this. I couldn’t even tell there was cauliflower in it! Not that I don’t like cauliflower. Let me know how you like it!