gluten free sides

Cauliflower Risotto


This dish is BEYOND easy and so damn good.  Brace yoself.  

1 pint mushrooms
1/2 tbsp coconut oil

1# bag cauliflower rice (fresh from your produce section or frozen.  Read your ingredient label; the only thing listed should be cauliflower!)

2ish ounces goat cheese (half of one of those little logs)

Sauté mushrooms in oil until aromatic.

Add cauliflower rice, cover and simmer until tender.

Remove from hear, stir in goat cheese.


Serves 2 as a side.  Perfect with wild caught fish or seafood, grilled tofu, or your protein of choice! 


Roasted Cauliflower and Tomatoes with Capers

Inspired by a beautiful head of cauliflower. Now even ugly heads of cauliflower inspire me to make this dish. 


What you'll need:

1 head cauliflower, chopped
5 cloves garlic, whole and smashed
1 pint grape or cherry tomatoes
salt and pepper

juice of 1 lemon
1 tbsp. olive oil
1/4 c capers
1 tbsp. maple syrup
1 tsp Dijon mustard
crushed red pepper

Preheat oven to 400*

Spread chopped cauliflower and crushed garlic in a roasting pan. Drizzle with olive oil, salt and pepper. Pop into preheated oven for 20 minutes.

Meanwhile, mix all dressing ingredients in a small bowl. 

Add whole tomatoes to the roasting pan with cauliflower, and return to oven for an additional 10 minutes. 

Pour dressing over roasted veggies and stir to coat.  

Serve as a side to your favorite protein, over pasta, or alone in a big 'ol bowl!

Serves 2.


This dish is BEYOND amazing in season when herbs and veggies are fresh! 


1/2 c quinoa
1/3 c olive oil
juice of 1 lemon
salt and cracked pepper
2 c chopped parsley
1 c chopped mint
1/2 c chopped scallion or chives
2 c grape or cherry tomatoes, quartered

Cook quinoa in 1 c salted water for 15 minutes, or until all liquid is absorbed. Just before you are ready to dig in, mix with other ingredients. 

Serves about 4 people who will be very happy.