Prep: 10 minutes
Total: 40 minutes
Serves 4
Read more at Marthastewart.com: Roasted Broccoli and Cauliflower with Lemon and Garlic and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com
Tags : Broccoli, Cauliflower, Sides, Veggies
Below is the original recipe, but I made some changes based on our personal tastes, and the fact that we prefer a little lower fat since we are not moderate carbers. (<50 most days). So my changes – Only about 4 ounces 2% cheddar, 4 ounces 1/3 less fat cream cheese, minced onion and I used 2 heads of cauliflower. Was muy yummy. Added to the ‘favorite’ list. It looks nasty, but my husband went back for thirds. Good thing it’s low carb!
My adjusted recipe:
JUST LIKE STUFFED BAKED POTATOES
16 ounce package frozen cauliflower
4 ounce cream cheese, softened
4 ounce cheddar cheese, shredded
4 green onions, chopped
1/4 teaspoon salt or to taste
1/4 teaspoon pepper
3 pieces bacon, chopped and fried until crisp
Paprika, optional
Cook the cauliflower until soft, about 8-10 minutes; drain very well and break up the florets a bit with a spoon. It’s also very good if you leave the cauliflower a little chunky. Put in a greased 8 x 8″ baking pan or a 2-quart casserole. Mix in the cream cheese, cheddar, green onion, salt, pepper and bacon. Dust the top with paprika, if desired. Bake at 350º for 20-40 minutes, until browned and bubbly. Or, microwave, loosely covered, for about 40 minutes on 50% power, turning the dish after 20 minutes.
Makes 6 servings
Can be frozen
Tags : Cauliflower, favorite, lowcarb, Sides
2 – 3 heads of small cauliflower (or 1/2 head large)
2 tablespoons of olive oil
a couple pinches of sea salt
1 clove garlic, minced
1 small bunch of chives, chopped
zest of one lemon
freshly grated Parmesan
a bit of flaky sea salt
To prep the cauliflower, remove any leaves at the base and trim the stem. Now cut it into tiny trees – and by tiny, I mean most florets aren’t much larger than a table grape. Make sure the pieces are relatively equal in size, so they cook in the same amount of time. Rinse under running water, and set aside.
Heat the olive oil and fine grain salt in a large skillet over medium-high heat. When hot, add the cauliflower and stir until the florets are coated. Wait until it gets a bit brown on the bottom, then toss the cauliflower with a spatula. Brown a bit more and continue to saute until the pieces are deeply golden – all told about six minutes. In the last 30 seconds stir in the garlic.
Remove from heat and stir in the chives, lemon zest, and dust with a bit of freshly grated Parmesan cheese and a pinch of flaky sea salt (if you have it on hand). Serve immediately.
Recipe located at 101 Cookbooks.
Tags : Cauliflower, Easy Peasy, lowcarb, Veggies
Tags : Cauliflower, greek, lowcarb
At this particular venture, this is absolutely our favorite way to eat cauliflower. The stolen picture doesn’t do it justice, but then neither does my camera. Bake it until the cheese bubbles and browns slightly. Is tres yum. My husband, who hates cauliflower, requests this cauliflower recipe regularly. If only cauliflower was cheaper…
1 head cauliflower
1/4 c. low fat mayonnaise
1-2 tbsp. prepared mustard (yellow or dijon are best)
4 oz. shredded Cheddar cheese (or whatever looks good to you, I use less)
Steam cauliflower until tender (or microwave – look up microwaving broccoli and cauliflower). Place in a baking dish. Combine mayonnaise and mustard. Spread over cauliflower and top with cheese. Bake at 400 degrees until cheese is melted and golden, about 5 to 10 minutes.
Tags : Cauliflower, Easy Peasy, favorite, lowcarb, Recipes, Veggies
Filed Under : 
Aug.23,2010