Food, Faith, and Other Fabulous Finds

Recipes, devotional thoughts, and other cool things I come across.

You can’t go wrong with cheesy veggies. March 27, 2017

Filed under: Uncategorized — foodfaithandfinds @ 8:27 PM
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In our efforts to eat healthier, I’ve sometimes struggled to fill up our plates.  Figuring out sides is not easy for me at the best of times, and it’s even harder when you can’t resort to things like rice, pasta, bread, or potatoes.  But the benefit of that struggle (besides just being generally more healthy) is that I’ve gotten to try lots of new veggie recipes and find some real gems like the one I’m sharing today.

Now when I found this recipe it was supposed to be a mac and cheese with cauliflower instead of pasta.  I don’t think it necessarily fits that, but I DO think it’s a delicious way to eat your vegetables.  My husband and I both love it and will continue to eat it even when we aren’t on THM.  Though the original recipe called for fresh cauliflower, I’ve tested it with frozen and it works perfectly well.  (Yay!  No chopping or blanching.)  I love how easy this is to make; the sauce comes together almost as quickly as you can defrost the veggies.

Cheesy Veggie Casserole (tweaked from Food Network) (THM S)

1 head cauliflower in florets (You could also use 2 lb. of the frozen veggie of your choice; we’ve enjoyed both cauliflower and broccoli.)

1 c. heavy cream

2 oz. diced cream cheese

1 1/2 tsp. Dijon mustard

1 1/2 c. shredded cheddar

1/4 tsp. black pepper

1/8 tsp. garlic powder

  1. Preheat the oven to 375 degrees, bring a large pot of salted water to boil (if using fresh cauliflower), and grease an 8×8 pan.
  2. Cook the cauliflower in the boiling water til it’s crisp tender.  Drain well and dry between layers of paper towels.  Pour in the pan.  (If you’re using frozen veggies, defrost them in the microwave according to the package directions.  They don’t need to be warm, just not frozen through anymore.  Once defrosted, drain the vegetables well, sprinkle with salt, and put in the pan.)
  3. In a small saucepan, bring the cream to a simmer.  Whisk in the cream cheese and mustard til smooth.  Season with salt, then add in 1 c. of the cheese and the pepper and garlic; whisk til the cheese melts.  Pour the sauce over the cauliflower, stir, and top with the remaining 1/2 c. of the cheese.
  4. Bake til browned and bubbly, about 15 minutes.

What would be your go-to veggie for this casserole?  I have to say, so far, the cauliflower is my favorite!