Friday, November 20, 2009

Cheesy Cauliflower

Good Evening Ladies!

Tonight I am gonna share with you what I made for dinner the other day.
While looking at various recipes for Thanksgiving, I spotted one for cauliflower Au-Gratin.
Given the fact that on all days, except Saturday which is my carb-up day, I cant eat any carbs really, any recipe that gives me a substitue for Potatoes makes me a very happy girl!

Knowing that we were kinda in a hurry to fix dinner at my Father-in-Laws and get hone to lift, I decided to scrap the whole baking idea, and instead just winged the whole recipe.  Here is what I came up with:

It was DEVINE!!!

So let's get started shall we?
Oh, and this is a Low-Carb recipe, it is most definitly NOT Low-fat!  :)
Here's what you'll need:

 Parmesan, Half and Half, Butter, Heavy Cream, Salt and Pepper

2 16oz Bags of Frozen Cauliflower

Colby Jack Cheese, cute up into small cubes

Start by putting 2 Tablespoons of butter in a skillet. 
Add the half Pint of Heavy Cream, 1/2 Cup Half and Half and season with salt and pepper. 
Let this reduce over Medium heat until it reduces by almost half. It should be nice and thick, like alfredo, once it's done. 
While this is reducing, Microwave the Cauliflower.
Make sure to cook them until they are warmed through, but not mushy.
Cut a tiny hole in the corner of the bag, and gentle squeeze to get the water out.
I kinda forgot this step, and wound up with my sauce way to watery!  So please don't be like me!
By now it should be nicely reduced!  So dump in your cheese!

Stir this around to get the cheese down in the sauce, then just let it sit for a few minutes!
After a few minutes the cheese should be nice and melty.  Stir it around and get it incorporated.

Dump in the cauliflower and stir until it's all coated and yummy!

I served it along side grilled strip steak topped with sauted onions!

See, the watery cauliflower ruined that nice thick sauce!  Don't forget to squeeze!
Now Rob isn't a big Parm fan, but I LOVE it.  So rather than stir the Parm into the sauce, I left it out and just topped mine with it.

The dark brown you see is yet another boo-boo I made.  I left the pan too high and ran outside to get the steaks off the grill.  Well the cheese in the sauce got WAY brown against the bottom of the pan.  But luckily it wound up being a delicious mistake.  Browned cheese is fantastic!

I hope you all enjoy it!

2 TB Butter
1/2 Pint Heavy Cream
1/2 C Half and Half
Salt and Pepper to taste
8 ounces Colby Jack cheese or your cheese of choice.
2 16oz bags Frozen Cauliflower, microwaved and drained
Parmesan Cheese, Optional

Add the first 4 ingredients to a skillet and reduce by half.
Once reduced, add Cheese and stir to combine.
Add Cauliflower and toss to coat.
Top with Parm and Enjoy!



Evil Angel said...

I'm comming over for dinner!

blzcrzy said...

Looks delish!

gildedangel said...


PolishPig said...

Great recipy, I must try that one out!
What ind of cheese is Colby Jack? It looks duochrome ;-)
Is it mild in taste?

L said...

Oh this looks great and I dont even like cauliflower but I might give this a try. My kids need more veggies LOL

Brooke said...

POLISHPIG - I just had to crack up at the "is the cheese duochrome" ---- lmao!!!!!!

CHRISTY - This looks really Yummy! My grandma used to make a cabbage augratin that was to die for!!! This sort of reminds me of that.

PowerLifterChick said...

Thank you everyone for all the lovely comments!

Colby Jack is two cheeses that are marbled together into one block. The Colby is kinda like a mild Cheddar, just a tad creamier. The Jack is alot like Mozzarella.

YUM! I LOVE cabbage!

PolishPig said...

thanks, then I have an idea what to use instead.

well, when you start to think like a PolishPig it kind of colours your life, for better or worse (I think better)
Didn't you ever walk by a car in a particularly beautiful shade and thaught to yourself: ahh, that looks just like OPI (insert your favourite here)? ;-)