Cauliflower is having a moment and I am fucking here for it. In a somewhat effective effort to get thin for summer, I’ve been toying with low-carb options. As anyone who has given up bread knows, after 2 days you feel so deprived and are like screw this and then eat an apple pie, so eating satisfying foods is KEY. I’ve been having this for lunch almost every day and have officially tricked my brain into thinking I am actually eating pizza when really I am basically eating a salad. Minimal prep and I have meals for the week for a total of like 2 carbs.
YOU WILL NEED:
You can either use frozen cauliflower crusts found in any grocery store at this point, or sandwich cauliflower thins to make is super easy. A lot of these are made with cheese, so look for dairy-free if you are vegan obv.
Roasted veggies - I used spinach, red peppers, zucchini, onion, mushrooms
Marinara sauce or Trader Joe’s vegan pesto which is seriously to die for
Seasonings to your liking - I don’t add extra salt, but you could do pink salt, onion powder, garlic, oregano
WHAT TO DO
I roast all the vegetables (except for the spinach) together at 400 degrees for 30 minutes. Use parchment paper or spray with a little coconut oil spray. This is when you would want to add any seasoning as well. I keep the vegetables in a large container in the fridge for up to a week.
When I’m hungry I stove-top heat the vegetables on medium heat for 5 minutes, adding spinach at the list minute or so.
Toast the cauliflower thins and add sauce then top with veggies and you have lunch in 5 minutes!
