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Weight loss-Friendly Cauliflower Bake

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If you were to look at the list of foods I’ve eaten in the past ten days, you probably wouldn’t believe I’m trying to lose weight. I have this crazy goal of weighing 140 pounds by the time I turn forty towards the end of October. Why 140? Aside from the almost-symmetry of weight and age, that’s the last weight I remember feeling satisfied with. The last time I would go clothes shopping without getting frustrated. The last time I didn’t stress about packing for a trip. Actually, I think most of my weight-loss motivation may have to do with clothes.

Anywho, I also have another, shorter-term goal: to take full advantage of my kids being at sleepaway camp. The first week they were gone I think my husband and I went out to eat together four times. Four glorious, babysitterless times. Then the DietBet started, and I needed to find a way to enjoy this time with my husband and still lose some weight. So far, so good. In fact, we ate our way through Montreal this past weekend without doing too much damage to my weight loss: I’ve lost two pounds since the competition began.

I’ve been doing two things. One, I’ve been exercising my ass off (hopefully literally). I’ve been biking and swimming every morning, burning anywhere from 250 to 750 extra calories a day. And second, when I’m not out at a restaurant with my husband, I’m making up for it by counting every calorie and eating very well.

One of my keys to not going crazy and eating everything in sight is to listen to my moods. Sometimes I need something really substantial that will keep me full for hours and hours, something like penne pasta with tomato cream sauce (I’ve made that dish three times since discovering it last week!). But other times I just want to eat, so I try to pack in as many vegetables as possible

I just got back from Montreal on Monday, and I’m leaving on Friday for a press trip to St. Kitts. Even though I knew I’d only be home for three days, for some reason I ordered two heads of cauliflower from Fresh Direct yesterday. When thinking about what to eat tonight for dinner, I knew needed to eat some cauliflower!

Basically, all I did was boil a head of cauliflower and then prepare it almost the exact same way I would prepare potatoes. If I’d known it would be this good, I would have taken pictures the whole way through and done a proper picture-filled post.

I also wish I’d taken video of this thing:

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It was my first time using my new cauliflower corer, and it worked amazingly well. I used to hate dealing with cauliflower, but this corer took almost all of the work out of it! I just twisted it into the head, and was left with big florets and this cool-looking core. I just had to cut each floret in two or four. The whole thing took about three minutes!

This is a very adaptable recipe. You could mix some cheddar into the cauliflower mix, or top the dish with fried onions instead of breadcrumbs…really, whatever you like on mashed potatoes will probably work!

Ingredients

 

Head of Cauliflower, cut into florets

2 Tbsp butter

1/3 cup milk (I used 2%)

1/4 cup sour cream (I used reduced fat)

Salt & Pepper to taste

1/4 cup plain breadcrumbs

2 Tbsp grated Parmesan cheese (I used Kraft, the stuff that you shake out of the plastic can)

 

Directions

 

  • Bring a large pot of water to a boil and put in cauliflower florets. Boil until tender, about 10-15 minutes depending on the size of the florets
  • Drain cooked cauliflower and mash well with a potato masher
  • Mix in the butter, milk, and sour cream
  • Add salt and pepper to taste
  • Spread in a casserole dish and top evenly with the breadcrumbs and Parmesan
  • Bake, uncovered, for 30-40 minutes at 375

 

That’s it! Super easy. The way I made it, the entire casserole was 725 calories. I was able to have a big bowl for less than 200 calories! It made for a delicious dinner, and will probably be lunch tomorrow too. :-)

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