This is yet another recipe that I thought I could use to sneak a little Easter ham in along with the other ingredients. Make sure that you squeeze all of the water out of the cauliflower in a colander. If not, the water will be release during the baking process and it will thin your sauce (as shown above). Lesson Learned!! This method yields a rich flavorful sauce that may be my go-to for other recipes.
LOADED CAULIFLOWER BAKE (Serves: 4)
- 2 small heads cauliflower, cut into florets
- 2 tbsp. butter
- 3 cloves garlic, minced
- 3 tbsp. all-purpose flour
- 2 c. whole milk
- 2 oz. cream cheese, softened
- 1 1/2 c. shredded cheddar, divided
- kosher salt
- Freshly ground black pepper
- 6 slices bacon, cooked and crumbled
- 1/4 c. Sliced green onions
- Preheat oven to 350°. In a large pot of boiling water, blanch cauliflower, 2 minutes. Drain and squeeze cauliflower of water.
- Make cheese sauce: In a large skillet, melt butter. Add garlic and cook until fragrant, 1 minute, then add flour and stir until golden, 2 minutes. Add milk and bring to a low simmer, then add cream cheese, whisking until combined. Stir in 1 cup cheddar until melted, then season with salt and pepper.
- In a casserole dish, add drained cauliflower. Pour over cheese sauce and stir until combined. Stir in all but 1 tablespoon each cooked bacon and green onions until combined, then top with remaining cheddar, bacon, and green onions.
- Bake until cauliflower is tender and cheese is bubbly and thickened, 30 minutes.
- Let cool slightly, then serve.
~ Delish.com ~
SWEET & SPICY ROASTED CAULIFLOWER (Yield: 4 Servings)
1 small head cauliflower, cut into florets
1/4 cup olive oil
3 T. maple syrup
2 T. sriracha
1 T. soy sauce
1 t. garlic powder
1 t. onion powder
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Whisk together olive oil, maple syrup, sriracha, soy sauce, garlic powder, and onion powder in a large bowl until thoroughly combined.
- Add cauliflower florets and carefully toss in maple syrup mixture until coated.
- Transfer florets to lined baking sheet and spread them out into an even layer.
- Place baking sheet in oven and bake for 30 to 40 minutes, or until cauliflower is fork tender.
- Remove from oven and serve hot.
~ 12Tomatoes.com ~
ROASTED-GARLIC ASPARAGUS (Yield: 4-6 Servings)
1/2 cup extra-virgin olive oil
8 cloves fresh garlic, minced
1 teaspoon onion powder
2 tablespoons fresh finely chopped parsley
2 pounds thin asparagus, ends trimmed
Fleur de sel or coarse sea salt
Freshly ground black pepper
- Preheat oven to 400°F.
- Line a large jelly-roll pan with parchment paper. Set aside.
- In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes, until the garlic mixture is fragrant but not browned.
- Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture.
- Roast for 8-10 minutes, until the asparagus are bright green; do not overcook.
- Transfer to a platter and serve hot.
~ Epicurious.com ~
Add more ginger for brightness, lime juice for acidity, tamari for saltiness, red pepper flake for heat, or maple syrup for sweetness.
30-MINUTE PORTOBELLO MUSHROOM STIR-FRY (Yield: 2-3 Servings)
2 cloves garlic, minced (~1 T. or 6 g)
2 tsp minced ginger
3-4 T. (45-60 ml) maple syrup (or agave nectar or coconut sugar)
1/2 t. red pepper flake (more or less to taste)
3-4 T. tamari (or soy sauce if not gluten-free || more or less to taste)
1 T. (15 ml) sesame oil (toasted or untoasted)
3 T. (45 ml) lime juice
1 T. (15 ml) water
2 portobello mushrooms (~20 g each)
1 red bell pepper, thinly sliced (120 g)
1 cup chopped broccolini (91 g)
optional: 1 cup chopped green onion (100 g)91 g)
4 cups (632 g) cooked brown rice or cauliflower rice
1 tsp sesame seeds
- Cook rice (or cauliflower rice) if serving with stir-fry.
- Next, wipe portobello mushrooms clean with a slightly damp towel (do not immerse in water or they will get soggy) and slice into thin strips (see photo).
- Prepare marinade by adding all ingredients to a small mixing bowl and whisking to combine. Taste and adjust flavor as needed.
- Add portobello mushrooms to a large shallow dish, such as a 9×13-inch baking pan, and top with marinade. Gently stir/toss to combine. Set aside to marinate for 10-12 minutes while you prep your vegetables. Toss occasionally to evenly coat.
- Chop vegetables as set aside. Once portobellos marinated, heat a large skillet over medium heat and add a bit of sesame oil. Then add only as many portobellos will fit comfortably in the pan (see photo), and sauté for 2-4 minutes on each side or until golden brown and slightly seared. You may have to do this in two batches depending on the size of your pan.
- Set portobellos aside and loosely cover to keep warm. Then add red pepper and broccolini to the pan and increase heat to medium-high. Sauté for 2-3 minutes, stirring frequently.
- Add the green onion (optional) and any remaining portobello marinade and toss to coat. Cook for 1 minute. Then remove from heat and serve immediately. Cooking the vegetables for a short time on very high heat will give them a nice sear and prevent them from getting soggy.
- Enjoy as is or with chili garlic sauce, sesame seeds, or a garnish of chopped green onion. Best when fresh, though leftovers keep in the refrigerator up to 2-3 days. Reheat in the microwave or the stovetop
~ MinimalistBaker.com ~
BRUSSELS SPROUTS WITH PANCETTA, SHALLOTS, AND CHERRIES (Yield: 8 Servings)
2 lb Brussels sprouts
3 shallots, thinly sliced
1 teaspoon fresh rosemary, finely chopped
4 tablespoons olive oil
1 (4-oz) package diced pancetta
1/4 cup dried cherries
- Remove stem end from Brussels sprouts and cut each in half. Slice shallots and chop rosemary.
- Preheat large sauté pan on medium 1–2 minutes. Place oil in pan, then add pancetta; cook 3–4 minutes or until crispy. Remove pancetta with slotted spoon, leaving oil in pan.
- Add Brussels sprouts, flat-side down, to pan; cook 1–2 minutes or until golden. Add shallots, rosemary, and cherries; cook 2–3 more minutes, stirring occasionally, or until Brussels sprouts are tender when pierced with a fork. Stir pancetta into Brussels sprouts; serve.
~ Publix.com ~