Posts in "Cauliflower"
Cheesy Mashed Cauliflower
Almost every second of my life, I try my best to do the right thing.

But what are you supposed to do when you don’t know what the right thing is?

No, this is not going to be a super heavy, life-altering post.

I’m talking about the decision to live to eat versus the decision to eat to live.

I have every intention of living a long and healthy life. And eating healthy and for fuel is a large part of that equation.

But food can be so freaking good. Come on. Have you had bacon?

How about really good ice cream?

Or potato chips?

They are delicious. But horrible for you.

So I spend a lot of my time trying to make really healthy stuff taste good.

And here is a perfect example.

You will need…

1 head cauliflower, roughly chopped


1 bullion cube
1 tablespoon cream cheese


¼ cup grated pecorino romano cheese


Salt and pepper to taste

Start by heating a large pot of water with the bullion cube in it.

When the water is boiling and the cube has been completely dissolved, add in the cauliflower.

Cook until the cauliflower is very tender. About 10 minutes.

Drain the water and add the cauliflower to the bowl of a food processor.


Add in the cream cheese and romano cheese and blend until the cauliflower is smooth and the consistency of mashed potatoes.


Season well with salt and pepper and serve hot.


Love and Beer Floats
Angela 

Cheesy Mashed Cauliflower
1 head cauliflower, roughly chopped
1 bullion cube
1 tablespoon cream cheese
¼ cup grated pecorino romano cheese
Salt and pepper to taste

Start by heating a large pot of water with the bullion cube in it.
When the water is boiling and the cube has been completely dissolved, add in the cauliflower.
Cook until the cauliflower is very tender. About 10 minutes.
Drain the water and add the cauliflower to the bowl of a food processor.
Add in the cream cheese and romano cheese and blend until the cauliflower is smooth and the consistency of mashed potatoes.
Season well with salt and pepper and serve hot. 
Gruyere Baked Broccoli and Cauliflower
Lobotomy success!!!

My minor procedure went off with out a hitch yesterday and today I woke up feeling like a million bucks.

After reflecting on the whole experience, I came up with one conclusion.

I now have a full understanding of how people become addicted to painkillers.

The procedure I had was MINOR. I was only out for about twenty minutes and have minimal pain.

But somehow, I left the hospital with a prescription for thirty high dose ibuprofen pills and thirty Vicodin tablets.

That is a LOT of pain pill power. When in reality, I probably would have been good with one of each. Since that is all I’ve taken and now I feel fine.

Don’t worry, I’m not going to develop ANOTHER habit.

For now, I’m sticking with food.

And this perfect option for a Thanksgiving side dish. 

Or just a Tuesday side dish.

You will need…

1 large head of broccoli, chopped


1 large head of cauliflower, chopped


4 tablespoons butter


¼ cup flour


2 cups whole milk


2 cups shredded gruyere cheese



½ cup almond slivers
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon cayenne pepper

Start by preheating your oven to 375 degrees F.

Then fill a large pot with about ½ inch of water and heating it over medium heat.

Add the broccoli and cauliflower to the pot and steam the veggies for 3 to 5 minutes. Just until they are barely tender.


Drain the water and add the veggies to a large oven safe dish.

In a saucepan, gently melt the butter.

Slowly stir in the flour with a wooden spoon until completely combined.


Cook the butter and flour mixture for 2 minutes, but be careful not to burn.

Add in the milk and cook for an additional 4 to 6 minutes until the milk begins to thicken. Stirring regularly.


When the milk has thickened, remove the heat and add in 1 cup of the cheese.


Stir the cheese until it has completely melted into the milk.

Season with the salt, pepper and cayenne. Stir well and pour over the veggies.

Top the veggies with the slivered almonds and the rest of the cheese.



Pop the dish in the oven and bake for 40 minutes, till browned and bubbly on the top.


Let it cool for about 10 minutes and serve hot.


Love and Beer Floats
Angela 

Gruyere Baked Broccoli and Cauliflower
1 large head of broccoli, chopped
1 large head of cauliflower, chopped
4 tablespoons butter
¼ cup flour
2 cups whole milk
2 cups shredded gruyere cheese
½ cup almond slivers
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon cayenne pepper

Start by preheating your oven to 375 degrees F.
Then fill a large pot with about ½ inch of water and heating it over medium heat.
Add the broccoli and cauliflower to the pot and steam the veggies for 3 to 5 minutes. Just until they are barely tender.
Drain the water and add the veggies to a large oven safe dish.
In a saucepan, gently melt the butter.
Slowly stir in the flour with a wooden spoon until completely combined.
Cook the butter and flour mixture for 2 minutes, but be careful not to burn.
Add in the milk and cook for an additional 4 to 6 minutes until the milk begins to thicken. Stirring regularly.
When the milk has thickened, remove the heat and add in 1 cup of the cheese.
Stir the cheese until it has completely melted into the milk.
Season with the salt, pepper and cayenne. Stir well and pour over the veggies.
Top the veggies with the slivered almonds and the rest of the cheese.
Pop the dish in the oven and bake for 40 minutes, till browned and bubbly on the top.
Let it cool for about 10 minutes and serve hot.