Showing posts with label roasted cauliflower. Show all posts
Showing posts with label roasted cauliflower. Show all posts

14 November 2014

For a Frugal Thanksgiving: Vegetable Side Dishes, Part One

Roasted Brussels Sprouts with Carrots
For the past seven weeks, I've been dealing with some back issues that have made mobility painful. I'm on the mend, but the process is slow.

I miss cooking. I've been getting by with bagged salads, cereals and easy-to-make sandwiches plus the contents of my freezer's soup stash and my husband's cooking.

I miss puttering around in the kitchen. The organization, the prep, the chopping and slicing and dicing. I'm hoping to be back in full action in two weeks, just in time for Thanksgiving.

Some people insist on tradition, serving the same menu year after year. That would drive me crazy. I like to mix it up a little, try something new. Each Thanksgiving and each Christmas is different. One year we had chateaubriand. Last year we had coq au vin. No final decision on this year yet, but it's safe to say we will have one or two vegetable side dishes.

Roasted Cauliflower with Gruyere and Cheddar Cheese
Our choices may be one of the following:

Sautéed Fresh Corn with Onions: I've been making a roasted version using frozen kernels that is almost as good.

Maple Roasted Carrots with Onions and Thyme: This is a classic at my house, but I'm the only one who eats it. I now use fresh carrots. When I took this photo, I was cleaning out the freezer, so I used an emergency ration.

Roasted Carrots with Brown Sugar and Thyme: This is one of my favorite carrot dishes. It takes the recipe above and kicks it up a notch.

Roasted Brussels Sprouts with Carrots: I prefer fresh vegetables, but if you're pinched for time, this recipe makes frozen Brussels sprouts taste really good. I paired mine with fresh carrots.

Roasted Cauliflower with Gruyere and Cheddar Cheese: This pairs well with ham and sweet potatoes. A side salad of Brussels sprouts rounds out the meal. Corn bread is a nice addition.

More frugal side dish options to follow.

26 June 2014

Fast and Frugal: Roasted Cauliflower with Gruyere and Cheddar Cheese

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.