Whole Roasted Cauliflower

 Ingredients

1 medium head cauliflower (2 pounds)

3 tbsp extra-virgin olive oil

2 tsp grated garlic, divided

5 tbsp grated Pecorino Romano cheese, divided

1¼ tsp coarsely ground pepper, divided, plus more for garnish

½ cup whole-milk plain yogurt

¼ cup reduced-fat cream cheese, softened

⅛ tsp salt 

Chopped fresh flat-leaf parsley for garnish (optional)

 

Directions

Preheat oven to 400°F. Line a large rimmed baking sheet with foil. Remove and discard leaves from cauliflower. Trim bottom of core so the cauliflower head sits flat on the prepared baking sheet. Whisk 3 tablespoons oil and 1½ teaspoons garlic together in a small bowl. Brush the cauliflower all over with all of the oil mixture, making sure most of the grated garlic pieces are on the top or sides of the head. Sprinkle the top and sides with 2 tablespoons Pecorino and 1 teaspoon pepper, lightly pressing to adhere.  

 Cover the cauliflower with foil; roast for 40 minutes. Uncover and continue roasting until golden brown and tender, rotating the baking sheet halfway through, 30 to 35 minutes more. 

Meanwhile, whisk ½ cup yogurt, the softened cream cheese, 2 tablespoons Pecorino, ⅛ teaspoon salt and the remaining ½ teaspoon garlic and ¼ teaspoon pepper together in a small bowl until well combined. Cover and refrigerate until ready to use.  

Using the back of a spoon, spread the yogurt mixture on a serving platter. Top with the roasted cauliflower head; sprinkle with the remaining 1 tablespoon Pecorino. Garnish with parsley and/or additional pepper, if desired.  

 

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High-Protein Cupcakes

  

Ingredients

For cupcake

 large eggs  2

3/4 cup  vegetable oil

1/2 cup / 100 gm granulated sugar

vanilla essence 2 tsp

1 cup / 120 gm all purpose flour

1/2 cup / 46 gm oat flour

chocolate protein powder  1/3 cup

1 1/2 tsp.  baking pdr

1/2 cup plain whole milk yogurt

Buttercream

1/2 cup / 1 stick unsalted butter softened

 

1/2 cup creamy peanut butter 

 

2 cups / 226 gm confectioner's sugar

 

1/2 tsp.  kosher salt

 Caramel and Assembly

 1 cup  maple syrup

 3 Tbsp. unsalted butter

2 Tbsp. heavy cream

3 Tbsp. vanilla protein pdr

Crushed roasted unsalted peanuts, for topping

 

Preparations

 

Cupcakes 

Arrange a rack in center of oven; preheat to 350°. Line a standard 12-cup muffin tin with paper liners.

In a large bowl, whisk eggs, oil, sugar, and vanilla until smooth. In a medium bowl, whisk all-purpose flour, oat flour, protein powder, and baking powder.

Add dry ingredients to egg mixture and mix until only a few dry streaks remain. Add yogurt and mix until combined and batter is smooth. Divide batter among prepared cups, filling about three-quarters full.

Bake cupcakes until a tester inserted into the center comes out clean, 15 to 20 minutes. Remove from oven and let cool.

Buttercream

In a medium bowl, using a handheld mixer on medium-high speed, beat butter and peanut butter until creamy. 

Gradually add confectioners’ sugar, 1/2 cup at a time, beating to blend after each addition. Add salt and continue to beat until light and fluffy.

 Make Ahead: Buttercream can be made 1 week ahead. Transfer to an airtight container and refrigerate. Bring to room temperature before using.

Caramel & Assembly

In a small saucepan over medium heat, bring maple syrup and butter to a gentle boil. Cook, stirring occasionally, until slightly reduced, 2 to 3 minutes. 

Reduce heat to low and stir in cream. Remove from heat, whisk in vanilla protein powder until smooth, and let cool slightly.

Using an apple corer or small measuring spoon, carve out a small section from the center of each cupcake. Spoon or pipe a small amount of caramel into each opening. Pipe or spread buttercream over, covering the filled center.

Top with peanuts and drizzle with more caramel.

Make Ahead: Caramel can be made 1 week ahead. Transfer to an airtight container and refrigerate. 

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Strawberry-Chia Breakfast Pudding

   

Ingredients

1/2  cup chia seeds

 

⅛ tsp  kosher salt

 

1/2 cup plain whole-milk yogurt or unsweetened coconut yogurt

 

1 tsp pure vanilla extract

 

2 cups whole milk or coconut milk

 

1 pound fresh strawberries, hulled and thinly sliced (4 cups), plus more for serving

 

3 tbsp granulated sugar

 

1/2 cup granola

Directions

Combine chia seeds and salt in a medium bowl. Whisk in yogurt and vanilla. Slowly pour in milk, whisking constantly. Continue to whisk for 1 minute to break up any clumps. Cover and refrigerate for at least 4 hours and up to overnight.

Gently toss strawberries with sugar in a bowl. Cover and refrigerate for at least 1 hour and up to overnight.

To serve, divide strawberry mixture between 4 glasses or bowls, using a slotted spoon. Top with chia pudding, 2 tablespoons granola each, and more sliced strawberries

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs