I know this is the second food post in a week and not that long ago I said this wasn’t going to turn into a food blog. This was so scrumptious I just had to share, it would be rude to keep it all to myself.
The final sauce is a journey that started about a month ago. We were looking into low carb eating and my husband sent me a link to a whole baked cauliflower dish. It was coated in a yummy concoction of yoghurt and spices, it was tweaked a little to fit the ingredients we had but tasted fab. (I didn’t take a picture of it at the time so will put one up here next time I cook it.)
Ingredients Method Pre-heat your oven to 180C. Mix all the spices and yoghurt together. Generously cover the entire outside of the cauliflower with the yoghurt mix. It’s easiest to use your hands to do this. Make it nice and thick. If you have any left over it will keep in the fridge and goes just as well on chicken. Place the cauliflower in an oiled roasting dish and bake for about 40 mins until nice and brown. Slice into wedges and serve. Goes well with a green salad, pork chops or anything else you fancy! This is the link to the recipe I originally found at purewow.com
Pre-heat your oven to 180C.
Mix all the spices and yoghurt together.
Generously cover the entire outside of the cauliflower with the yoghurt mix. It’s easiest to use your hands to do this. Make it nice and thick. If you have any left over it will keep in the fridge and goes just as well on chicken.
Place the cauliflower in an oiled roasting dish and bake for about 40 mins until nice and brown.
Slice into wedges and serve. Goes well with a green salad, pork chops or anything else you fancy!
This is the link to the recipe I originally found at purewow.com
Now a whole cauliflower is a hell of a lot of veggie, the leftovers were frozen down into inch thick slices. Today it was 2 of those slices that led to my discovery.
I have always loved cauliflower cheese and the many different variations I’ve tried over the years. It’s very rare for us to just have cauliflower and cheese sauce, with everything imaginable added from mushrooms, onion and garlic to eggs, pasta & bacon depending on what’s in the fridge.
Tonight I had broccoli in the fridge that needed to be eaten and wanted to add a couple of hard boiled eggs and a cheese sauce. All good to have when eating low carb except the sauce.
For as long as I can remember cooking cheese sauce starts with a traditional flour and butter roux. Ah, but flour is a big no no now? As always it was Google that came to the rescue, well sort of. There are so many slightly different variations out there it all got a little confusing… From using cream cheese, cream, almond flour and cauliflower.
So I went on a rummage and found all except the almond flour (which is now on my shopping list). What happened next turned out to be wonderful but was a little messy along the way. Oh and nothing was measured properly!
Ingredients (approx measures)
- 3 tbsp unsalted butter
- 2 tbsp full fat cream cheese
- 1.5 cups pouring cream
- 1 cup spicy cauliflower defrosted & blended
- 50g mature cheddar cheese grated (or to your taste)
- 20g Red Leicester cheese grated
- 2 cups broccoli boiled or steamed until almost cooked
- 2 hard boiled eggs
- salt and pepper
Place the butter in a small saucepan over a medium heat.
Once the butter has melted, remove the pan from the heat and whisk in the cream cheese. At this point mine separated, don’t panic, return to the heat for a minute to warm it back up.
When the mixture is warmed through add the cream, whisking as you do, at this point it should all now come together. Add the mature cheddar and continue to whisk until it’s all melted together.
Preheat the grill to maximum.
Next add the cauliflower that’s been processed until relatively smooth, I did mine with a hand blender. the sauce should darken slightly with the spices from the cauliflower. Season with salt and pepper to taste.
Place your broccoli in a shallow caserole dish, halve the hard boiled eggs and place amongst the broccoli.
Pour over your spicy caulifower cheese sauce, sprinkle with Red Leicester and a finally a little paprika. Place the dish under the grill for 5-10 minutes until it bubbles and browns.
That was my amazing culinary discovery tonight. I know I’ll want to make it again and even if my menopausal brain forgets by morning, now at least I can find the recipe here! If you have any eureka moments with random vegetables let me know?