Friday, September 16, 2011

Cheesy Squashy Cauliflower

I got the idea for this from Ellie Krieger’s Macaroni and Four Cheese recipe . I just subbed in cauliflower for the noodles and made life easy by only using two cheeses. I also made it gluten free by using almond flour instead of bread crumbs and upped the amount of the topping in general – it’s the best part! I love this dish because it can please almost everybody. Those following a lower fat approach can appreciate the reduction in cheese (and fat) and the low carbers get all the fun without blood sugar spike you’d get from pasta. It’s totally customizable – you can reduce the amount of topping and skip the butter if you’re counting calories or points and load them up if you’re not! (Couldn’t resist. Sorry!)


Olive oil or butter to coat the pan
1 large cauliflower or bag of frozen cauliflower, thawed
2 (10-ounce) packages frozen pureed winter squash or 1 butternut squash
2 cups milk of choice (regular, cream, coconut, almond)
8 ounces extra-sharp Cheddar, grated
1 Tablespoon butter (I use this if the milk I’m using is lower in fat)
1 teaspoon salt
1 teaspoon powdered mustard (I usually skip this)
1/8 teaspoon cayenne pepper
¼ cup almond meal or flour
¼ cup grated Parmesan
2 Tablespoons olive oil


(If using a butternut squash, cut it in half lengthwise and roast it fleshy side up in a 400 degree oven for 30-45 minutes until it’s tender. Let cool, then scoop out the “meat” and puree in a blender with the milk you’re going to use in the recipe).

Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with olive oil or butter.
Steam cauliflower a bit in the microwave in a large bowl for 10 minutes.
Drain and return it to its bowl.
Meanwhile, place the frozen squash and milk (or your homemade butternut puree) into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until it is defrosted.
Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally.
Remove the pan from heat and stir in the Cheddar, optional butter, salt, mustard and cayenne pepper.
Pour cheese mixture over the cauliflower and stir to combine.
Transfer the cauliflower and cheese to the baking dish.
Combine bread crumbs, Parmesan cheese and oil in a small bowl.
Sprinkle over the top of the cauliflower and cheese.
Bake for 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.

*Please note that the picture is not of my actual recipe but it looks close. Forgot to take one!


Emilly T. said...

Great recipe! It is good that some of us that are counting calories can skip the butter...and i can say the recipe is still as good as with butter.


Glad you liked it!

Happy Old Age said...
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