October 17, 2017

Apricot Lamb Roast

Oh!  If only there were a way to share with you the aroma that filled the house when this was cooking away in the CrockPot…delectable! (But there is not…so…if you want to smell it you will just have to make this meal yourself!)  My husband loves lamb!  It is a bit of an indulgence, but he deserves it!  This is a super-easy meal to put together, too!  I served it with this Sweet Potato – Spinach Mash.  This meal fit well into our healthy but oh-so-yummy POV also.  Full of protein, low-carb…and delish!  And if apricots are not your thing, this is equally delicious made with dried figs…soooo good!  Enjoy!

CrockPot Apricot Lamb Roast

2015-04-06 20.16.16

ingredients:
3-4# boneless lamb roast
1 lemon, zested and juiced
2 tablespoons spicy mustard
2 tablespoons honey
2 tablespoons chopped garlic
1 teaspoon dried crushed rosemary
1 teaspoon dried thyme
1 teaspoon freshly ground pepper
1/2 cup (or more) dried apricots (or dried figs)
1 medium sweet onion, cut into thin wedges
1/2 cup pitted green olives
2-4 teaspoons cornstarch (or your favorite gravy thickener)
1/2 – 1 cup sour cream or plain Greek yogurt (optional)

directions:

  • use a small CrockPot (I used my 2-quart insert); turn it on and put the lid on to begin warming it up
  • add the onions, olives, and apricots to the bottom of the insert
  • in a small bowl, combine mustard, honey, garlic, the spices, lemon zest, and lemon juice; stir with a spoon to form a paste
  • rub this on all sides of the lamb roast; place into the CrockPot liner on top of the fruit and veggies
  • cover and cook on low for 8 hours (you can check it with a meat thermometer, if you’d like, but I usually cook ‘til it’s very tender and falling apart)
  • remove the meat; slice, and keep warm
  • skim off (and discard) as much fat as you can (just use a small ladle)
  • using an immersion blender right in the CrockPot liner, puree the fruit and veggies into a smooth sauce
  • you can add the cornstarch to thicken as you puree, and/or a bit of sour cream

NOTE: the juices can be served as a simple au jus spooned over the meat, or you could even make a quick gravy!

♥    ♥    ♥    ♥    ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

Herb-licious Roasted Cauliflower Skillet

So, to spare you another butternut recipe 😉 here’s one that is delicious—HERB-licious, that is!  Whether you are blessed to have fresh herbs on hand or are relying (like me) on your stash of dried herbs, this is a very tasty way to serve roasted cauliflower.

Large, beautiful heads of cauliflower are super-abundant in our area now and for the rest of the Fall season.  Cauliflower makes for an excellent low carb stand-in for more traditional carb-laden foods like potatoes and rice.  Here are some nutrition facts which will show the value of eating (often!) this wonderful veggie.

And this whole recipe from cutting up the cauliflower (here’s a link to an efficient way to do that job) to grating on the Parm right before serving will take you just about one half hour…really!

Herb-licious Roasted Cauliflower Skillet

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ingredients:
1 head cauliflower, about 2#
3-4 tablespoons olive oil (or coconut oil), divided
2-3 teaspoons (combined) of dried herbs (thyme, tarragon, crushed rosemary), your choice
sea salt, freshly ground pepper
2 (or more!) tablespoons of minced garlic
3 links of uncooked chicken (or turkey) sausage, removed from casings
1/2 # ground chicken or turkey
1 medium onion, diced
handful of grape or cherry tomatoes, halved
2 tablespoons finely grated Parmesan cheese

directions:

  • heat the oven to 425; line a baking sheet with parchment paper
  • cut the cauliflower up into bite-sized florets; and place into a large bowl
  • add 2 (or 3 if necessary) tablespoons of oil, all the herbs and a teaspoon each of s&p; combine
  • pour onto the lined baking sheet and bake for 15 minutes; pull out of the oven
  • scatter the minced garlic and tomatoes over the cauliflower and gently combine
  • continue to roast for another 5 minutes or so ‘til cauliflower is lightly browned and easily pierced with a sharp knife; remove from oven
  • meanwhile, heat 1 tablespoon of oil in a large sauté pan over medium-high heat
  • add the onion and sausage and cook for 5 minutes, using a spoon to break up the meat as it cooks
  • crumble in the ground meat; and continue to cook for another 6 minutes or so ‘til all the meat is thoroughly cooked through and broken up into small-ish chunks; reduce heat to very low
  • taste the <thoroughly cooked> meat, add s&p to taste
  • when cauliflower is ready, add to skillet and stir to combine
  • top with cheese, if desired

   ♥      ♥      ♥      ♥      ♥ 

God loves you!   ♥  (Don’t ever forget that!)

  coleen

Apple-Butternut Soup

Oh!  ‘Tis the season…apple season, that is!  Here in NY State, our farmers grow a huge portion of the country’s apple crop…and it is a GOOD one this year!  We are going apple picking next week but I didn’t want to wait to start with the recipes.  This one, Apple-Butternut Soup, included a few tart green Granny Smith apples. The tartness of the apple along with the sweetness of the squash melded together nicely.  This recipe is simple and easy, (and quick too!) and makes a smooth, thick soup which was very filling and satisfying.  If you would like to keep your soup vegetarian (or vegan), just use vegetable broth.  This soup fits perfectly into our healthy but oh-so-yummy POV, too.  Enjoy!

And please don’t let the task of cutting up the squash scare you off!  Be sure to use a sharp knife and just be careful.  I used a melon baller to scoop out the seeds and all the string-y business.  Here are a couple of pics of the process.

2015-09-26 16.43.57

2015-09-26 16.48.37

 

 

 

 

 Apple – Butternut Soup

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ingredients:

1 large butternut squash (3#), peeled and seeded, cut into 1-1+1/2″ cubes
2-3 tablespoons extra-virgin olive oil, divided
sea salt and freshly ground pepper (I use lemon-pepper blend)
1 sweet onion, chopped small
2 tablespoons finely minced fresh ginger
2 tablespoons chopped garlic (I use jarred)
2 or 3 apples, peeled and chopped
2 quarts chicken stock
1 cup cider (or additional broth)
1 cup water
big handful fresh greens (baby spinach, kale, arugula), sliced thinly

directions:

  • preheat oven to 425
  • line large baking sheet with parchment paper
  • in a large bowl, use just enough olive oil to lightly coat the squash and season well w/ s&p
  • pour seasoned squash onto the baking sheet; spread them out in a single layer…use two pans if necessary (I needed two)
  • roast until just beginning to brown, about 20-25 minutes; remove from oven and set aside

meanwhile…

  • in a 6 quart stockpot, heat 1 tablespoon olive oil and saute onion for 8-9 minutes over medium heat (or  ‘til softened and translucent)
  • reduce heat to low; add ginger and garlic and continue to cook for 1-2 minutes stirring constantly ’til fragrant
  • add chopped apples, cider, chicken stock and water; bring to a boil, reduce heat to a simmer
  • save out a cup or so of the roasted butternut; add the rest to the pot and simmer  for 15 minutes or  so
  • using an immersion blender**, puree soup ’til almost smooth
  • carefully taste and season, if necessary, with salt and pepper
  • place a handful of sliced greens and some of the reserved squash in bottom of bowl; fill with soup

**also can be pureed in a standard blender but be very careful and puree in batches

   ♥      ♥      ♥      ♥      ♥ 

God loves you!   ♥  (Don’t ever forget that!)

♥  coleen

Indian-spiced Chicken and Spaghetti Squash

Have you noticed ALL the squash at the grocery store (even more abundant, probably, at your local farmer’s market)?  Oh, h-a-p-p-y me!  This week there were quite a few small-ish spaghetti squash…so I snatched up 3 of ’em!  They are the perfect size for a meal for two (and some leftovers).  Spaghetti squash, as most of you know I am sure, is a really good substitute for traditional spaghetti…minus most of the carbs.  Here is some nutrition info for spaghetti squash.  This fits in so well with our ‘healthy but oh-so-yummy‘ POV.

My husband Robert’s favorite rendition of “spaghetti squash and…” is with Italian spaghetti sauce and meatballs.  But me…I am not a huge fan of so much liquid being dolloped over top the prepared spaghetti squash.  So this is what spaghetti squash #1 became….  The ‘warmth’ of the garam masala, the cumin, and turmeric spices added so much to fairly flavor-less ground chicken and spaghetti squash.  Enjoy!

Indian-spiced Spaghetti Squash

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ingredients

small (2#) spaghetti squash
1 pound ground chicken (or turkey)
1 tablespoon + 1 teaspoon coconut oil (or extra-virgin olive oil)
1 small sweet onion, diced
1/2 teaspoon cumin
1 teaspoon turmeric
1 tablespoon garam masala
1/2 teaspoon sea salt
1 teaspoon freshly ground black pepper
2 teaspoons minced garlic
10-12 ounce package frozen chopped spinach, defrosted and squeezed dry
handful (or two) of cherry or grape tomatoes, halved
1 cup frozen peas
1/2 cup chicken broth (or water)

directions

  • cook the spaghetti squash (wash the skin off first). I usually just microwave it…in 5 minute increments ‘til the outside is softened and a sharp knife easily pierces the skin. (there are a number of other methods, click this link for some suggestions.) when done, set aside ’til cool enough for you to scoop it out
  • in a large saute pan, add 1 T of the oil and heat over medium heat
    add the ground chicken and cook, stirring occasionally, for 8-10 minutes; remove from pan and set aside…season w/s&p
  • add the diced onion to the pan (and additional 1 tsp of oil, if necessary); 2015-09-14 20.15.50saute for 5 minutes or so
  • reduce heat and then add the seasonings and the garlic; continue to cook, stirring constantly, for another 3-4 minutes to allow flavors to blend together
  • then add the spinach, halved tomatoes, and peas; stir to combine.  pour broth evenly over top; cover the pan and simmer ‘til broth has been absorbed (just a few minutes).
  • meanwhile, using a fork, scrape out strands of spaghetti squash; season well with some additional s&p.  pile up in serving bowl to make a nest of the ‘noodles’; top with meat mixture (NOTE: if spaghetti squash has gotten cold, place in a small saute pan along with a pat of butter and gently heat)

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

Cauliflower-Cheeseburger Mac ‘n Cheese

So perhaps you did a double take when you read the title of this recipe in our At Home with GCH blog today.  I totally get it!  When I originally saw a similar recipe that inspired this one, I thought, ‘ummm, yeah, right! I am NOT going to be able to ‘sneak’ this one in!’  But, I did…and he thoroughly enjoyed it!

And since then, we have had different versions of this…it is such an adaptable recipe!  Maybe you also include some pasta (traditional or gluten free).  Or make this ‘chili mac-style’ by adding some finely diced hot peppers or chilis. This is really good with a tomato base, too: add a couple of tablespoons of tomato paste and a can of Rotel-type tomatoes.  But my favorite version is this simple one.  I would love to hear back from you if you adapt it and make it your own!  Oh…and just a bit of finely chopped, cooked bacon finishes this off amazingly; just saying!  Enjoy!

Cauliflower-Cheeseburger Mac ‘n Cheese

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1+1/2 pounds ground beef (or turkey)
1-2 tablespoons finely chopped garlic (I use jarred)
1 medium-sized cauliflower
handful grape tomatoes, halved
2 teaspoons dried parsley (or oregano)
1 tablespoon spicy mustard
1 teaspoon or so sea salt and freshly ground black pepper, to taste
1 cup (or more) coarsely shredded cheese (sharp cheddar, colby jack, spicy monterey jack)
chopped avocado, optional

  • remove the thickest part of the cauliflower stem (freeze to add to veggie soup); coarsely chop the rest of the head of cauliflower keeping your pieces in similar sizes
  • steam or boil cauliflower ‘til just al dente (about 12-15 minutes); drain completely
  • while the cauliflower is cooking, in a large pan, saute the ground meat ‘til almost done adding the minced garlic and the tomatoes in the final minute; reduce heat to low
  • stir in the seasonings and then add the cooked cauliflower to the cooked ground meat, folding together gently
  • scatter all the shredded cheese across the top and stir in
  • optional: top each serving with a little chopped avocado

♥    ♥    ♥    ♥    ♥

God loves you!  ♥  (Don’t ever forget that!)

  coleen

CrockPot Apricot Lamb Roast

Oh!  If only there were a way to share with you the aroma that filled the house when this was cooking away in the CrockPot…delectable! (But there is not…so…if you want to smell it you will just have to put this together yourself!)  My husband loves lamb! It is a bit of an indulgence, but he deserves it!  So we enjoyed this for our Easter Sunday dinner.  This was super-easy, too!  I served it with this Sweet Potato – Spinach Mash.  This meal fit well into our healthy but oh-so-yummy POV also. Full of protein, low-carb…and delish!  Lamb is ‘in-season’ now so you shouldn’t find it difficult to purchase either in your grocery store or at the butcher shop. Enjoy!

CrockPot Apricot-Honey Lamb Roast

2015-04-06 20.16.16

ingredients:
3-4# boneless lamb roast
1 lemon, zested and juiced
2 tablespoons spicy mustard
2 tablespoons honey
2 tablespoons chopped garlic
1 teaspoon dried crushed rosemary
1 teaspoon dried thyme
1 teaspoon freshly ground pepper
1/2 cup (or more) dried apricots
1 medium sweet onion, cut into thin wedges
1/2 cup pitted green olives
2-4 teaspoons cornstarch (or your favorite gravy thickener)
1/2 – 1 cup sour cream or plain Greek yogurt (optional)

directions:

  • use a small CrockPot (I used my 2-quart insert); turn it on and put the lid on to begin warming it up
  • add the onions, olives, and apricots to the bottom of the insert
  • in a small bowl, combine mustard, honey, garlic, the spices, lemon zest, and lemon juice; stir with a spoon to form a paste
  • rub this on all sides of the lamb roast; place into the CrockPot liner on top of the fruit and veggies
  • cover and cook on low for 8 hours (you can check it with a meat thermometer, if you’d like, but I usually cook ‘til it’s very tender and falling apart)
  • remove the meat; slice, and keep warm
  • skim off (and discard) as much fat as you can (just use a small ladle)
  • using an immersion blender right in the CrockPot liner, puree the fruit and veggies into a smooth sauce
  • optional – you can add a bit of cornstarch slurry to thicken as you puree, or a bit of sour cream

NOTE: the juices can be served as a simple au jus spooned over the meat, or you could even make a quick gravy!

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

Quinoa-Veggie Salad with Citrus Honey Vinaigrette

This simple salad is so refreshing!  The first time I made it, I made just enough for supper.  THAT was a mistake!  Hubby loved it…so i included it in our menu plan for the next week.  This time, I made a double batch (quantities below).  This salad stays very well kept in the ‘fridge for up to a week (my experience).  The vinaigrette is tart and sweet at the same time making this refreshing.

This salad is a great basic and can easily be adapted to your loved ones’ tastes.  Here are a few additional serving suggestions:
– add another orange, segmented and chopped, is delicious in here
– this is even better (as seen in the picture) with some roasted asparagus or steamed green beans tossed in
– you can use agave instead of the honey to make a vegan salad
– try a different nut or seed (pine nuts, slivered almonds, etc.)

I think this is a good one to keep in the rotation all year long!  Equally enjoyable wintertime  alongside a piece of salmon as it would be on your picnic buffet during the summertime!  Enjoy!

Quinoa Salad with Citrus-Honey Vinaigrette

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ingredients:
salad
1 butternut squash, peeled, seeded, and cut up into 1″ cubes
olive (or coconut) oil
salt and freshly ground black pepper, for seasoning squash
2 cups multi-color quinoa
1 teaspoon olive or coconut oil
4 cups water
pinch of salt
1 cup dried cranberries
1 cup pepitas (pumpkin seeds)

vinaigrette
2 large oranges (zest 1 first; and then juice both of them)
1/4 cup olive oil
1 tablespoon honey
Salt and freshly ground black pepper, to taste

directions:

  • preheat oven to 400
  • line a baking sheet with parchment paper
  • place butternut squash cubes and oil in a large bowl; season well with salt, pepper and pour onto the lined baking sheet
  • roast the squash for 20 minutes, turning once, ‘til tender and slightly caramelized
  • while the butternut is roasting, cook the quinoa: in a medium saucepan, heat 1 teaspoon of oil and then stir in the quinoa, making sure to coat all the grains w/the oil.  then add the water and salt; stir well and bring to a boil over medium heat. cover pan, turn heat to low and simmer for about 15 minutes or so ‘til all the water is absorbed. remove from heat and fluff with a fork. let quinoa cool to room temperature (I spread it out on a baking sheet)
  • and this is a good time to get the vinaigrette together… in a small bowl, whisk together the orange juice, zest, olive oil, and honey (I used an immersion blender) ‘til emulsified.  season well with salt and pepper, to taste
  • when the squash is done, let that cool for a few minutes, too. then combine quinoa, butternut, dried cranberries, and pepitas in a large serving bowl
  • drizzle the vinaigrette over quinoa salad. toss until ingredients are well dressed.  taste again for additional seasoning

 

   ♥      ♥      ♥      ♥      ♥ 

God loves you!   ♥  (Don’t ever forget that!)

♥  coleen

Creamy Butternut Casserole

Yes, yes…that does say ‘butternut squash.’ I know, I know…a fall vegetable. But please indulge me! You know my love for butternut…and they had some beauties at the grocery store…and so I just HAD to buy just one more! And then I remembered that I had found a casserole recipe in an older (1994) little recipe book that I came across awhile back. The following has been adapted from the original.

This makes for a great meatless meal! Or perhaps you could cook up some chops or chicken breast to serve alongside for the meat-eaters. This casserole fits in so well with our healthy but oh-so-yummy POV, too! And, while butternut squash is a bit more carb-heavy than some other veggies, balanced out with the fiber and protein contained in it, makes for a great option for those of us keeping our carbs in check. Here is some nutritional info.  Oh!  And this would be an excellent use for Dana’s recipe for Homemade Ricotta!

I would strongly suggest using a food processor to shred this much butternut…or you could work on your upper arm muscles!  I did shred a bit using the largest holes on my handheld grater; so it does work!

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This is a dish with a lot of texture…this is NOT your gramma’s pureed butternut squash casserole traditionally served at Thanksgiving dinner! Try it, I do think that you will thoroughly enjoy it!

And, buh-bye, butternut squash…see you in the Fall!

Creamy Butternut Casserole

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(makes approximately 10 side dish servings)

ingredients:
5 cups peeled and shredded butternut squash
juice of 2 lemons, approximately 1/4 cup *see tip
1/2 cup golden raisins
1/2 cup craisins
1 large mango, cut into small cubes
1 (15 ounce) container ricotta cheese
2 medium eggs
1 (5 ounce) container plain Greek yogurt (or sour cream)
1 teaspoon ground cinnamon2014-05-18 19.43.55
1/8 teaspoon ground nutmeg (fresh is best!)
1/4 teaspoon ground cardamom (optional)
LOTS of kosher salt and freshly ground pepper (I used lemon pepper)
1/2 cup shredded flavorful cheese (I used provolone)

directions:

  • preheat oven to 375
  • lightly grease an 11 inch x 7 inch (2 quart size) baking dish
  • in a large bowl, toss shredded squash with lemon juice. put half in the bottom of the baking dish
  • sprinkle the fruits over the top of the shredded butternut
  • in a separate bowl, lightly beat the eggs and then combine with the ricotta, yogurt, spices and a generous amount of salt and pepper (this is a dish that requires seasoning!)
  • spread the ricotta mixture over the top of the shredded squash in the baking dish
  • add the remaining squash, spreading evenly over the dish
  • cover TIGHTLY with foil (this will steam the butternut)
  • bake at 375° for 30 minutes
  • remove from oven, stir thoroughly, recover and return to oven for 15 minutes
  • remove foil and sprinkle the top with the shredded cheese (if you are using); bake for an additional 10 minutes
  • allow to sit for 5 minutes before serving

*tip: to get the most juice out of a lemon, heat in microwave for 15 seconds on 50% power. Then place on your countertop and roll back and forth ‘til it gets a little ‘squishy’. Cut in half (keep all the juice!) and squeeze into a measuring cup.

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

I Got Them to Eat My Mashed Cauliflower Recipe

final

Recently, I attended a dinner party with my husband that served what I thought was mashed potatoes (which has never been my favorite).  Much to my surprise it was not potatoes, but mashed cauliflower—and I loved it.  Prior to that, I had found several recipes for this dish, but was not brave enough to serve to my family, who love mashed potatoes but are not thrilled to try new vegetables.  However, since my husband loved them as well, I thought I would combine a few recipes and add my own twist. Could I get my family to eat my mashed cauliflower recipe in the name of mashed potatoes? (not a lie, just not telling the truth).

As my daughter sat down at the table with excitement, as she always does at the sight of mashed potatoes, I waited with anticipation for the first bite.  Her words, “Mom, you did something different and they are really good.”  Yes!  But too early in the game to tell her the truth.

Here is the recipe that my 9 year old daughter and husband loved.

Ingredients: (4 servings)

  • 1 head of Cauliflower
  • 3 Tablespoons of skim milk
  • 1 Tablespoons of I can’t Believe It’s Not Butter
  • 2 Tablespoons of light cream cheese
  • 1 Tablespoon of garlic
  • 1/2 cup of shredded cheese
  • Salt and pepper to taste

Directions:

  • Boil your cauliflower until tender about 15 minutes

Boiling

  • Add all ingredients and blend or mash to your desired consistency.  I have done them in a blender as well as mashed by hand and both were well received.

blender

 

  • Sprinkle with cheese and bake 10-15 minutes at 350 degrees to melt cheese; serve hot.

final

 This easy and quick side dish at only130 calories, 11grams of carbs and 6grams of protein, is not only tasty, but a great way to sneak in a serving of vegetables to your diet and home.

I did come clean with my daughter a few days later when she explained to me how much she did not like vegetables.  I could not resist but to inform her that she does like cauliflower. With the confused look on her face, I reminded her of the tasty mashed potatoes and let her in on the secret.  It was a proud moment for me to know I got her to eat my mashed cauliflower recipe.

In Good Health

Crystal

Cauliflower Mac and Cheese

Ok…I am really excited about this recipe…hope you like it, too!  Cauliflower Mac and Cheese!  Oh, yeah.  This has all kinds of tags associated with it: healthy but oh-so-yummy, paleo, low-carb, gluten free, low fat, vegetarian, comfort food (if you think of any additional, let me know, please!).
Here on our Monday installment of At Home w/ GCH, we have been featuring recipes which include Fall in-season fruits and veggies.  This week is our final blog on the subject. Our featured veggie is Cauliflower. Here are some nutritional facts about this ‘superfood.’
“We” love cauliflower here in our household.  I say, “we” because every time I tell my husband, Robert, that I have a new way to fix cauliflower, he never (may I repeat, never) responds enthusiastically.  But I am happy to report that every time (may I repeat, every time) he eats the dish I’ve prepared, his response is always (may I repeat, always) enthusiastic.  Ok—it’s taken me a while to figure this out but apparently the cauliflower dishes he grew up eating were just boiled, (overcooked), soggy, gray cauliflower-yucky!   I trust that if you have had experiences similar to Robert’s, you will try this Cauliflower Mac and Cheese and have a new yummy experience!  Enjoy!

Cauliflower Mac and Cheese2013-11-01 19.11.26

Ingredients:

1 large head cauliflower, cut into small florets
1 can evaporated milk
1/2 cup chicken or vegetable broth 2013-11-01 17.36.09
2 ounces cream cheese, cubed (or goat cheese, or Boursin)
2 teaspoons Dijon mustard
1 tablespoon chopped garlic
1/2 cup shredded sharp Cheddar cheese, plus 1/4 cup for topping the casserole
kosher salt, freshly ground black pepper
1/4 teaspoon nutmeg (freshly grated, if possible)

Directions:

  • Preheat the oven to 375.
  • Bring a large pot of water to a boil, seasoning the water with salt.
  • Lightly grease a 2 quart baking dish with butter or cooking spray.
  • When the water comes to a full boil, toss in the cut-up cauliflower; return to a boil and parboil ‘til crisp-tender, about 5 minutes.
  • Drain well in colander, and then lay out on a clean dishtowel and pat dry. <The drier the cauliflower, the better the cheese sauce will cling to it.>

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  • Transfer the cauliflower to the baking dish and set aside.
  • Bring the evaporated milk and broth to a simmer in a small saucepan over medium low heat.
  • Whisk in the cream cheese, mustard, chopped garlic; continuously whisking ‘til smooth.
  • Add the 1/2 cup of shredded cheese, along with the seasonings and whisk just ‘til the cheese melts, about 2 minutes.
  • Pour the cheese sauce over the cauliflower, and stir gently to combine thoroughly.
  • Top with the remaining 1/4 cup cheese and bake for approximately 15 to 20 minutes. Turn up the oven temp to 425, and bake for 5 additional minutes; just ‘til it begins to brown.
  • Let cool 5 minutes before serving.

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen