A couple weeks ago, I had posted on Instagram about a take on a low-carb recipe I was trying.

I’d taken the picture while I was cooking, and posted it after we’d eaten. Two of us had eaten, and the third was working late. I figured he’d see my post and my secret would be out. More on that later….

Let me give you some backstory on the people who reside in this house:

Big D

• Loves all things meat, potatoes, and bread.
• Thinks corn and peas count as vegetables.
• Iceburg lettuce “makes for a good salad.”
• Will also eat carrots (cooked but sparingly), sweet potatoes (only if swimming in butter, brown sugar, and cinnamon), and lima beans, black beans, and green beans.
• Onions and mushrooms are “vile weeds.”

Me

• Vegetarian.
• Also gluten-sensitive (but known to cave time-to-time. Garlic bread is the best.)
• More sensitive to eggs. Avoid them at all costs.
• Loves almost all vegetables but leary on some cooking methods. (Like collards and turnip greens. Ew. No.)
• Loves most fruits with the exception of watermelon and honey dew. I don’t even want to be in the same room as a watermelon. I will gag. I hate it that much.
• Iceburg lettuce is a waste of space.

Son Two

• Loves all things meat, potatoes, and bread.
• Thinks corn and peas count as vegetables.
• Iceburg lettuce “makes for a good salad.”
• Will also eat carrots (cooked but sparingly), sweet potatoes (only if swimming in butter, brown sugar, and cinnamon), and lima beans, black beans, and green beans.
• Onions and mushrooms are “vile weeds.” 
• Has recently expanded to some onion, like on a burger.
• Ketchup is amazing but raw tomatoes are disgusting.

 

Trying to make a dinner to satisfy all palettes is akin to a miracle. Some nights I can make one dinner, and others I’ll make a variation for myself. Sometimes it’s just two complete meals altogether.

To make things more complicated, I had decided to try a Keto diet for a month or so and see how I could do. Yeah, I know. The meat thing.

I started looking on Pinterest for recipe ideas for the week. We were having breakfast one night, and BD wanted our mock Cracker Barrel hashbrowns. I agreed, knowing I’d be making something else, and then found a low-carb “hashbrown” option. Of course – cauliflower.

Having experienced using this method before, I knew it would be a bit time -intensive for me. Fortunately, Birds Eye Steamfresh veggies were on sale at the store that week, so I picked up the riced cauliflower.* Not only would I’ve saving money on purchasing a fresh head, but I was saving lots of time as well.

Here is the recipe I used as inspiration.

This is roughly how I did it:

1. Cooked the cauliflower per the package instructions.
2. Tossed into mixing bowl and let cool slightly.
3. Sprinkled in salt, pepper, garlic powder, and turmeric to taste.
4. Added about a teaspoon of baking soda.
5. Sprinkled in about a few tablespoons of Bob’s Red Gluten-Free 1-to-1 Baking Flour, mixing a bit more in until the consistency “felt right.”
6. Added some Sargento Sharp Cheddar Cheese Shreds.
7. Heated a couple of tablespoons of coconut oil in a pan.
8. Shaped the mixture into ovals. Made six.
9. Fried until golden and crispy.
10. Served hot.

I thought they were really good and gave me the sense I was eating a potato hashbrown. BD liked it as well, except I must have been a little heavy-handed on the garlic. He said he’d eat them again, so I’m calling them a win in my book. Next time I’ll add a bit more baking soda and no garlic powder.

So the vote was still out on one, right? The next morning, I noticed he didn’t eat the place I left for him in the fridge. I asked him about it.

“You can’t fool me. I know those were cauliflower. I saw the bag in the freezer plus they didn’t smell good.

Oops.

 

How do you handle mealtimes in your house? Do you have picky eaters? Comment below 🙂

 

 

*This is not a sponsored post, nor have I been compensated in any way for any products mentioned here today. They happen to be a few of my favorite things.