NomYourself Cookbook Review, Recipe + GIVEAWAY!
The cover features a smiling Mary holding a basket of veggies, and is a fun departure from a book cover with a meal on the front. It just exudes how rad she is and the cool girl personalty she conveys. With her tatted arms and cute baseball tees, she's not only a rockstar chef, she's a total babe - and her newest cookbook doesn't disappoint! I'm most excited to make the Snickerdoodle Banana Bites, Chipotle BBQ Quinoa Chili, and Southern Fried Buttermilk Tofu. Today though, we're sharing Mary's Cauliflower Ricotta Stuffed Shells. They're were easy to make and turned out super yummy! The cauliflower in the recipe breaks down to be the perfect ricotta substitution, and I was pleasantly surprised with how flavorful they were. We have plenty of leftovers that I'm pretty excited to reheat all week...if they last that long! The only substitution we made was replacing the garlic powder with 2 cloves of garlic, since we didn't have any. It would be a great dinner alongside a salad and some crusty bread, but was pretty damn good on its own, too.
Whether you're gonna make the shells now or not, be sure to scroll to the bottom of the post to enter to WIN your very own copy of the NEW NomYourself Cookbook!
Cauliflower has to be one of the most versatile vegetables out there. You can fry it, bake it, sauté it, boil it (if you want your whole house to smell like cauliflower), and I'm sure there are some preparations I'm leaving out. Cauliflower also makes one hell of a ricotta-like filling for baked stuffed pasta shells. If you're not a huge stuffed-shells fan, just replace this pasta with some ziti and bake some baked ziti instead. Remember, this is your kitchen. I'm just living on a shelf in it.
1 large head of cauliflower, chopped
2 tablespoons extra-virgin olive oil
1/4 cup nutritional yeast
1/2 cup unsweetened almond milk
2 teaspoons garlic powder
1 teaspoon onion powder
1 bunch flat-leaf parsley, chopped
2 pinches of sea salt
1 12-oz jar tomato sauce OR about 1 1/2 cups homemade tomato sauce
1 12-oz package jumbo shells, cooked al dente
1. Preheat the oven to 400 degrees F.
2. In the bowl of a blender, blend the cauliflower, olive oil, nutritional yeast, almond milk, garlic powder, onion powder, parsley and sea salt. Don't overblend. You want to eliminate big chunks of cauliflower, but you still want a coarse consistency.
3. Spread half of the tomato sauce on the bottom of an 8x8 glass baking dish.
4. Stuff the shells with the cauliflower mixture and pour the remaining sauce on top of the shells.
5. Bake for 15 minutes. Enjoy! Makes about 20 medium shells.