|Roasted Cauliflower with Gruyere and Cheddar Cheese|
It takes a while for most of us to acknowledge the fact that comfort food - food that feels soft on the palate and tummy - need not be bad for you.
Pasta, mashed potatoes, white rice, ice cream and other soft, creamy foods may certainly be enjoyed in small quantities, but when the need for comfort food aries, there are many other vegetables that fill the bill, including roasted cauliflower.
I'd be lying if I said I didn't require something comforting at least three times a week. Crunchy foods have their place as a stress reliever, but true comfort requires foods that, well, that melt in your mouth and sooth your stomach.
Cauliflower does it for me. Especially roasted cauliflower.
Because it is white, cauliflower suggests pairing with a green vegetable, too, so it a way it encourages additional vegetable consumption. There is something visually wrong about pairing a white meat like chicken or fish with a white vegetable, without something to break up the pale plate. I like it with green beans. Or carrots.
The other night, I had a salmon filet with leftover green beans amandine and Roasted Cauliflower with Gruyere and Cheddar Cheese.
- 1 head cauliflower, broken into small pieces
- 1 tablespoon olive oil
- 2/3 cup grated, low-fat cheddar cheese
- 1/3 cup grated gruyere cheese
- 1/2 teaspoon ground nutmeg
- dash sea salt and freshly ground pepper
Preheat oven to 375 degrees.
Grease a shallow casserole dish. Place cauliflower pieces in dish and drizzle with olive oil. Grate cheeses and toss with cauliflower. Add nutmeg. Bake for 45-50 minutes. Season before serving.
And that's it. Makes two large or four small servings.
Granted gruyere cheese is not cheap, but you use so little that there is enough left over for more recipes.
Roasted cauliflower, like chicken and potatoes, is a "blank canvas" dish that can be prepared is endless ways. The addition of roasted red pepper or black olives really takes it over the top.