Crock Pot BBQ Pulled Pork with Loaded Cauliflower Gratin

BBQ Pulled Pork

• 2 white onions, thinly sliced
• 3 lbs. boneless pork shoulder, trimmed of fat
• 2 tbsp. chili powder
• 1 tbsp. garlic powder
• 1 tbsp. onion powder
• 1 tbsp. cumin
• 1 tbsp. salt
• 2 tbsp. light brown sugar
• 3/4 cup reduced sodium chicken broth
• 1 cups barbecue sauce

Spray your crock pot with cooking spray.  Lay the onions out to cover the bottom of the crock.  Place the pork shoulder on top.  

In a small bowl, combine the chili powder, garlic powder, onion powder, cumin, salt, pepper and brown sugar.  Stir to combine all spices together.  Pour the spice mixture over the pork and use your hands to rub it into all sides of the meat.  Pour the chicken stock and the barbecue sauce over the top. 

Cover and cook on low for 8 hours.

Using two forks, shred the pork, stir to mix well.  Continue to cook on low for an additional hour.

Enjoy!

Loaded Cauliflower Gratin

• 1 large, 3 lb. head of cauliflower
• 1 - 8 oz. container whipped cream cheese
• 2 cups shredded reduced fat cheddar jack cheese, divided
• 1 cup shaved Parmesan cheese
• 1 1/2 cups chopped green onions
• 8 slices bacon, cooked and chopped
• 1 tbsp. chopped garlic
• Salt & freshly ground black pepper
• Butter, to grease the baking dish

Preheat oven to 375F.

Cut the cauliflower into small florets and steam until tender, about 8 minutes.  Lay the cauliflower out on paper towels for a few minutes to get as much water out as possible.

Put the  cream cheese, 1 cup of the cheddar jack, Parmesan, green onions, garlic and bacon in a large bowl and stir mixing everything together. Season with salt and freshly ground black pepper.  Add the cooked cauiflower and gently stir to combine. 

Pour the cauliflower into a baking dish greased with butter.  Top with the remaining cup of cheddar jack cheese.  Cover dish and bake for 20 minutes.  Remove top and continue to bake until the top is lightly browned, about 10-15 more minutes.

Enjoy!

Colorful Summery Bean Salad

For the Salad:

• 1 - 15 oz. can black beans, drained and rinsed
• 1 - 15 oz. can small white beans, drained and rinsed
• 1 - 15 oz. can sweet yellow corn, drained
• 1/2 red onion, finely chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• Handful of cherry tomatoes, quartered

For the Dressing:

• 1/3 cup extra virgin olive oil
• 2 tbsp. fresh lime juice
• 2 tbsp. minced cilantro
• 1/2 tsp. cumin
• 1 tsp. salt

First, make the dressing.  Combine all ingredients in a small bowl.  Mix well and set aside.

In a large bowl, combine all salad ingredients and carefully stir to combine.  Pour the dressing over the salad and carefully stir to combine.   Cover the salad and refrigerate until ready to serve.

Enjoy!

Cheesy Cauliflower Buns

• 1 - 16 oz. bag riced cauliflower
• 4 eggs, beaten
• 1 cup shredded mozzarella cheese
• 1 cup shredded colby jack cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp. chopped garlic
• 2 tsp. Italian seasoning
• 1/2 tsp. red pepper flakes
• salt & freshly ground black pepper

Preheat oven to 425F.  Line a baking sheet with parchment paper.

Put the cauliflower into a microwave safe bowl.  Cover with a towel and microwave for 10 minutes.  Remove from the microwave and set aside to cool.

In a separate large bowl combine the eggs, cheeses, garlic, Italian seasoning and red pepper flakes.  Stir to mix well.  Add in the cooled cauliflower, season with salt & freshly ground black pepper, and stir to combine.

Using a 1/3 cup measure, scoop the mixture onto the lined sheet and use your hands to flatten each scoop out into a flat round.

Bake for 20 minutes, until golden on top.  Transfer to a wire baking rack to cool.  Enjoy!

Shown here topped with pizza sauce, mozzarella and pepperoni.  Yum!

Shown here topped with scrambled eggs.  Yum!

Shown here topped with chicken fajitas.  Yum!

Cauliflower "Potato" Salad

• 1 large head of cauliflower, chopped into small florets
• 3 hard boiled eggs, peeled & chopped
• 1/3 cup mayonnaise
• 1/3 cup Greek yogurt
• 1/4 cup chopped dill pickles
• 1/2 cup chopped onions
• 1 tbsp. red wine vinegar
• 1 tbsp. Dijon mustard
• 1 tsp. salt
• 1 tsp. paprika
• freshly ground black pepper

Put the chopped cauliflower into a steamer basket over boiling water.  Cover and let steam for 5 minutes.

Meanwhile, make the dressing.  Combine the remaining ingredients in a large bowl.

When the cauliflower is done steaming, transfer it to a bowl to cool.  Once cooled, add the cauliflower into the dressing and stir to combine.  Let refrigerate for a few hours before serving.

Enjoy!