about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

    Contact Emily

    For general inquires, contact: EmilyBMalone@gmail.com.

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    Looking forward to chatting with you!


    What’s Cooking?

    Personal Bests

    5K - 23:28

    10K - 52:35

    15K - 1:38:14

    1/2 Marathon - 1:57:39

    Marathon - 3:50:58

    A Look Back.

Easy Cauliflower Crust Pizza.

Without further adieu, the cauliflower crust pizza I have been promising for way too long!  We have been making this recipe for a few months now.  It started when Casey was adapting to a more low-carb diet, and I was looking for meals to make this work for the whole family (so we weren’t all eating separate things).  The first time I made it, I didn’t tell the kids there was anything different, and Cullen declared, “Mom, you should open a pizza parlor because this is the best pizza in the world!”  If that’s not an endorsement, what is?

 Easy Cauliflower Crust Pizza by Daily Garnish

If you are looking for something that is EXACTLY LIKE PIZZA and tastes EXACTLY LIKE PIZZA, well then you probably need to just order a pizza.  While our family loves this, I don’t want to set you up for thinking that it will look and taste identically to it’s inspiration.  But it is a very close alternative, and in my opinion – better! – because with this recipe I can eat half the pan and not give it a second thought.  And for me, pizza is really all about the flavor – the tangy sauce, the gooey cheese, and all the fun toppings.  And this pizza can definitely deliver all of that. 

Easy Cauliflower Crust Pizza

by Emily Malone

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients (4-6 servings)

  • 2 bags Trader Joe’s riced cauliflower (I use fresh, not frozen kind)
  • 2 cups shredded mozzarella cheese
  • 2 eggs
  • pinch of garlic powder
  • 1 jar pizza sauce
  • pizza toppings
  • pinch of salt


Let’s start with the ingredients.  I get everything for this recipe at Trader Joe’s.  I know some of you don’t have TJ’s, and we will get to that in a minute. 

Easy Cauliflower Crust Pizza by Daily Garnish

But for those of you who DO – I highly recommend the fresh Riced Cauliflower you’ll find in the produce section.  The frozen kind gives off more water and doesn’t work quite as well. 

Easy Cauliflower Crust Pizza by Daily Garnish

And while you can’t tell well from this photo (oops), this whole milk mozzarella is so good and melty when freshly shredded.  For my non-TJ shoppers, you can also rice cauliflower yourself.  You simply add it to a cuisinart and pulse until it’s chopped into tiny pieces.  I have done it both ways, and I prefer the TJ’s option for a few reasons. 

First off, ricing cauliflower makes a giant mess, and cauliflower isn’t cheap.  But more importantly, riced cauliflower tends to get very fine and small, which can make this crust feel softer and soggier.  I’ve found that the bigger pieces in the TJ’s bag make for the perfect texture.  Shall we get to the cooking part?

Preheat oven to 400. Sauté cauliflower 8-10 minutes so it softens and turns somewhat translucent. Add pinch of salt.

Easy Cauliflower Crust Pizza by Daily Garnish

Whisk two eggs together and shred the cheese. Once cauliflower is cooked, add the eggs, 1 cup of shredded cheese, a sprinkle of garlic powder, and stir to combine.

Easy Cauliflower Crust Pizza by Daily Garnish

Spread the mixture on a sheetpan covered in parchment paper.  It does resemble wet dog food at this point, but just trust me – it gets better. 

Easy Cauliflower Crust Pizza by Daily Garnish

Also, DO NOT SKIP the parchment paper.  I have already done that part for you, and I can tell you that if you don’t believe me, you’ll be scrubbing cauliflower bits off your sheet pan for the next three weeks. 

Spread evenly to fill the entire sheet pan from edge to edge, like a giant rectangle.

Easy Cauliflower Crust Pizza by Daily Garnish

Bake at 400 for 27 minutes, or until edges are browning. (I put my sheetpan on top of our pizza stone, but you don’t absolutely need it.)

Easy Cauliflower Crust Pizza by Daily Garnish

Once the crust is cooked, remove from oven and top with sauce, remaining cheese and any toppings. Our favorite is sliced mushrooms (which we were out of this week!).

Easy Cauliflower Crust Pizza by Daily Garnish

Broil on high for about 3-5 minutes until cheese bubbles. Remove and let sit for 1-2 minutes before slicing.

Easy Cauliflower Crust Pizza by Daily Garnish

Slice with a pizza cutter and use a spatula for lifting the pieces out of the pan.  Try not to drool directly on the pizza. 

Easy Cauliflower Crust Pizza by Daily Garnish

We usually all eat ours with a fork, mostly because we are all competitive eaters and can’t wait for it to cool down so we can pick it up. 

Easy Cauliflower Crust Pizza by Daily Garnish

This crust isn’t going to be as crispy and solid as a traditional flour crust, but you can definitely still pick it up if that’s your preference!

Easy Cauliflower Crust Pizza by Daily Garnish

We are the type of family that strives for moderation on all fronts, so we aren’t going to worry about pizza here and there.  But since we LOVE pizza and like to eat it every week, this version feels like a good choice.  Plus, it’s a lot of extra vegetables that the kids would refuse to eat otherwise!

Easy Cauliflower Crust Pizza by Daily Garnish

Happy Pizza Friday, my friends!

Easy Cauliflower Crust Pizza by Daily Garnish

Have a great weekend!

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Quinoa & Veggie Enchilada Bake

Oh man guys.  It’s been a tough week at our house.  But the good news is that today is Monday and a whole fresh start!  And instead of dragging you down with all those details, I’m going to offer up an apology for being so out of touch.  And nothing says I’m sorry quite like comfort food, right?

I haven’t given you guys a recipe in I don’t know how long, but today I’m changing that.  And it’s not the pizza I promised (that’s coming on Friday – stay tuned!) but instead it’s the other dish we are currently making every week. 

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I started making this a few months ago, while on the quest to develop more make-ahead meals that I could prep in the morning or nap time, and just pop in the oven.  Mexican-inspired food can be tricky for us because Cullen is allergic to peppers, and they are in EVERYTHING.  So I wanted to come up with something that was still full of veggies, but NOT full of peppers. 

And while the intention was to make it super friendly for the kids, the first time I made it Casey and I each ate like three servings because it was so good.  I hope you guys like it as much as we do!

Quinoa & Veggie Enchilada Bake

by Emily Malone

Prep Time: 30 minutes

Cook Time: 30 minutes

Ingredients (6-8 servings)

  • 2 cups dry quinoa, rinsed
  • 1 large onion, diced
  • 1 pint mushrooms, chopped
  • 1 can black beans, rinsed and drained
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • salt to taste
  • 1 bunch kale, de-stemmed and chopped
  • 1 16oz jar enchilada sauce
  • 2 cups shredded cheese


Preheat the oven to 350 degrees F. Using a mesh strainer, start by rinsing the quinoa to remove the outer coating. Cook quinoa until fluffy according to package directions. I cook mine in my rice cooker, which is literally as easy as pushing a button.

While the quinoa cooks, prep and cook the veggies. Start by sautéing the onion over medium-high heat until soft and browning.

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Add the mushrooms and black beans, and cook for 3-4 minutes.

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Add spices and stir to coat, making sure spices don’t burn.

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Wash and tear the leaves off your kale, and then add to the pot with the veggies and stir to combine. It will look like a TON of kale, but it will cook down. Note: I typically chop my kale a bit smaller than this, and next time I’ll do that again — these pieces were a little big for the kids!

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Once the quinoa is cooked, dump it straight on top of the kale — that heat should help wilt it pretty quickly.

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Now let’s talk about the sauce.  I got this enchilada sauce at our local Whole Foods, and it is the BOMB (are we still saying that?).  It has a tiny bit of spice but not so much that it bothers the kids, and it’s just so flavorful and tasty.  SO good.  I keep like three jars on hand on our pantry so I can make this whenever the mood strikes. 

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Add the whole jar of enchilada sauce, and stir to combine the whole mixture. Season with additional salt if needed.

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Pour the mixture into a 9×13 glass baking dish.

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Shred cheese directly on top — freshly grated cheese melts so much better than the pre-shredded stuff! Make sure it is spread evenly. Cover with foil and bake for 18-20 minutes.

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Remove foil and turn oven up to broil on high — cook for a few additional minutes until cheese is browning and bubbling.

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Remove from heat and let cool for a minute or two before serving. Top with fresh tomatoes, avocado, fresh salsa — or just eat it as is like we did!

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I wish I had the right words to tell you guys how tasty this is.  Even the kids (who typically give mixed casserole-type dishes the side eye) will both wolf this down.  And I love that they are eating things like kale and mushrooms that would normally be a battle!

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If you have anything leftover, this is just as good the next day. Sometimes I’ll grate a little more fresh cheese on top before reheating.  Can’t be beat. 

This is also my go-to freezer meal that I make for friends who are having babies, or I’ve even done it for myself one weekend when I was feeling extra ambitious.  You can make the entire recipe including the cheese, and then just cover and freeze until it’s ready to bake – so easy. 

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Promise me you will add this to your monthly menu, and then let me know what you think afterward! 

Another busy week here before we go out of town this weekend, and I’m off to pick up the kids now from school.  Making cauliflower pizza tonight for the family, and back with that recipe on Friday.  Happy Monday!

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