Cauliflower, Carrot, and Artichoke Bake

 

 

 When it comes to Thanksgiving dinner, you really can't go wrong with the classics. You have your turkey and gravy, obviously, and then you have your cranberries, your stuffing, your mashed potatoes, and your green bean casserole, among others. But then I got to wondering.. what if I play around with them a little? Would that be so terrible? 

 So I looked at the ingredients in the classic green bean casserole, or Green Bean Bake, as we used to call it. I thought, what if we swap out the green beans and use something else? So that's what I did! I still wanted the convenience of using the canned cream soups and French fried onions, but just skipped the green beans altogether. 

 OH. MY GOD. Can I just tell you how good it turned out?? Why have we never done this before? I'm not even kidding when I tell you I couldn't stop myself from going back for seconds and it was gone in no time. Who knew something so simple could be so good? 

 So if you're not a fan of green beans, just swap 'em out for something else! I used carrots, cauliflower, and artichokes. Why? because I LOVE them (also I just happened to have them on hand), but pretty much any vegetable(s) will work. Which veggie is your favorite? I betcha it'll be awesome! And who knows? Maybe this will be your NEW favorite classic!! Ok, good talk. 

 

 

 

1 lb cauliflower florets 

1 lb carrots, peeled and cut into chunks

1 can artichoke hearts, drained and roughly chopped

1 can condensed cream of mushroom soup 

1 can condensed cream of celery soup

6 oz container of French fried onions

Salt and pepper

 

 

Place carrots and cauliflower in a steamer. Steam until just crisp tender. 

Meanwhile, in a mixing bowl, stir together remaining ingredients, reserving about 1/2 cup of the onions. Resist the urge to snack on them while you make the rest of the casserole. 

Gently toss the par cooked veggies with the soup mixture. Pour into a 9x13 or similar casserole dish. Sprinkle with reserved onions, if there are any left. Bake, uncovered, for 30 minutes or until bubbly.

 

 

 

Tips:

Instead of steaming, you could also par boil the veggies, and then drain well.

I intentionally did not add any kind of cheese because, well, it wasn't included in the original green bean casserole. Also I didn't want to make it too heavy. But I realize, for some people, it's just not a casserole if it doesn't have cheese. So feel free to add 8 oz of any kind of shredded cheese, if you like. I would go with Swiss or Cheddar, but you do you! And for heaven's sake, do NOT use the pre-shredded cheese in a bag. It melts SO much better when you buy the block and just shred it yourself!  

 

Butternut and Cauliflower Mac and Cheese

 

 OK, I have a question for you.

Do you have the same menu every year for your Thanksgiving dinner? Or do you switch things up from time to time? I've asked this question many times, and it seems people like to have the tradition of the same menu from year to year. My family is the same! We have all of our favorite Thanksgiving dishes, and it just wouldn't be Thanksgiving without them.

 For many families, there's one dish that falls squarely into that category, and that's mac and cheese. It just wouldn't be Thanksgiving without it, right? Um... well... not for everyone. Full disclosure... as much as I LOVE a fabulous mac and cheese and all its variations, it has never been part of my family's traditional menu. I guess my Mom always figured we have mashed potatoes, sweet potatoes and stuffing.. why would we need another starch? But hey, who am I to judge??? So that's why I decided to come up with a new "Thanksgiving" version of mac and cheese. 

 I added some roasted vegetables and some fresh herbs, but still kept it ooey and gooey, just the way mac and cheese should be. It turned out to be absolutely delicious! And it's definitely good enough to be included in one's holiday menu. It goes perfectly with your roast turkey or ham. Maybe this will be your NEW traditional holiday mac and cheese! who knows? It could happen!! Hope you like it!

 

 

1 lb diced butternut squash

1 small head cauliflower, broken into florets

1 red bell pepper, seeded and cut into chunks

olive oil

salt and pepper

1 lb cavatappi pasta

 4 tbs butter

1/4 cup flour 

4 cups milk 

8 oz Velveeta cheese or American cheese

8 oz Sharp Cheddar cheese, shredded

8 oz Swiss cheese, shredded

1 tbs brown mustard

1/2 tsp thyme leaves

1/2 tsp finely chopped rosemary leaves

2-3 scallions, sliced 

1/2 cup Panko bread crumbs

1/4 cup grated Parmesan cheese 

 

 

Heat oven to 400ºF.

Place diced squash, cauliflower, and peppers on a sheet tray. Drizzle generously with olive oil. Season with salt and pepper. Toss well to coat. Spread out to a single layer. Roast in oven for about 30 minutes. After they've finished roasting, remove from oven, and reduce oven to 350ºF.

Meanwhile in a large pot of heavily salted water, boil your pasta until al dente. Drain, set aside. 

In a sauce pan, melt butter. Add flour, and whisk to combine. Continue to whisk and cook the flour for about a minute or two, then add the milk, whisking to break up any lumps. Add cheeses, mustard, and herbs, continuing to stir until thickened. 

Now it's time to assemble. 

Place roasted vegetables in a large greased casserole dish along with drained pasta. Stir in cheese sauce and sliced scallions until well combined. Sprinkle bread crumbs and Parmesan cheese over all. Sprinkle some dried parsley over the top, for a little color, if desired. 

Place casserole dish in the oven for 30-45 minutes or until bubbly. Remove from oven and let stand for about 15 minutes. 

 

 

Tips:

You can butter your bread crumbs, if you like, but I had some olive oil left on the roasting pan, so I just used that. Or just sprinkle them dry. It'll all work!

Adding 4 cups of milk may seem like too much, but just trust the process! Your final dish will be the perfect texture. No one wants a dry mac and cheese!

When using shredded cheese in a dish, it's always best to buy the block and then shred it yourself. The pre-shredded cheese has a coating on it so it won't clump, but then it doesn't melt as well. Just FYI! 

Not a fan of butternut squash? Add whichever roasted veggies you like! Any kind of root vegetables would work well here. Could even do broccoli or sauteed spinach. All good! 

 

Joey's Cauliflower and Carrot Gratin

 If there was ever a dish that screams home cooking, it's a casserole. By definition, a casserole is a dish served in the pan in which it was cooked, and it often has meat and vegetables and a crunchy or cheesy topping. That sounds like home cooking to me! For this casserole, there's no meat, but the veggies are a match made in culinary heaven! Who would have ever guessed that something as simple as cauliflower and carrots would go so well together in a casserole???? Well, Pillsbury, for one, which is where I first discovered the recipe.
 But here's the thing.. when I first made Pillsbury's recipe, I found the cheese sauce to be just SO bland. Like, there wasn't really anything special about it. It just tasted like melted American cheese. Now, I love American cheese as much as anyone, but for a casserole to be good enough for Thanksgiving, it needed to be just a little more fabulous, in my humble opinion. So I gave it a little makeover. OMG it was SO much better!!! Clearly, they should have asked my opinion as they were developing this recipe! LOL I'm not even kidding. Just the addition of a couple extra ingredients pushed everything WAY over the top and suddenly now we've gone from boring to showstopper!
 So if you're looking for a new something to add to your Thanksgiving menu, consider giving this one a try! Even if you're not making it for a big holiday meal, it's still easy enough for a simple Sunday supper. This just might become a new favorite!

1 lb carrots, peeled and sliced into thick coins

1 head cauliflower, cored and cut into florets

6 tbs butter1 onion, roughly chopped

1 clove garlic, minced

1 or 2 two big pinches of dried or fresh thyme leaves

3 tbs flour

1 tsp mustard

1 tsp salt

1/2 tsp pepper 

2 cups milk 

8 slices American Cheese

1/2 cup Parmesan cheese

1/2 cup Panko bread crumbs

Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray.
In a large pot, bring about 8 cups of water to a boil. Add carrots and cook for about 10 minutes. Add the cauliflower and cook for an additional 4 minutes. Drain and set aside.
Meanwhile, in 4-quart saucepan, melt 3 tablespoons of the butter. Cook onion in butter about 4 minutes, stirring occasionally, until softened. Add garlic and thyme. Saute a minute or two longer. Stir in flour, mustard, salt, and pepper with whisk; cook about 1 minute or until bubbly. Slowly stir in milk. Cook and stir until bubbly and slightly thickened. Remove from heat; stir in cheeses until melted. Stir in carrots and cauliflower. Pour into casserole. In small microwavable bowl, microwave remaining 3 tablespoons butter on high for 1 minute or until melted; stir in bread crumbs. Sprinkle over vegetable mixture. Bake uncovered 25 to 30 minutes or until bubbly around edges. Let stand 5 minutes before serving.

Tips:
For a little extra something, add a splash of white wine to your cheese sauce. It will elevate it to "special occasion" status!
Use whatever veggies you like! You could absolutely add broccoli or parsnips or even just baby red potatoes. Anything you like!
Not a fan of American cheese? Use any kind you like? Any cheese that melts really well will work!

Loaded Caulflower Casserole

 Here's a recipe that I've had tucked away for ages, and I'm finally just getting around to it. I left myself a little note that I discovered it on Facebook, but I honestly have no idea where. It may have been one of those food videos that are always floating around, or it may have been posted by a friend. Who knows? Well, either way, it was definitely worth getting back to it!
 It's basically all the same toppings as you would put on a baked potato, only it's cauliflower, and it's a casserole. Clever, huh? And I mean, seriously, can one really ever have too many casseroles??? I think not! And you KNOW that's true especially when you're cooking for Thanksgiving! It's an easy do ahead, it only has a few ingredients, and it's delicious! And it just happens to be low in carbs, in case you're choosing to restrict carbs from your diet. (Yes, I know you're not supposed to be dieting on Thanksgiving, but every little bit helps, right?). But don't just save this recipe for Thanksgiving! Make it any time of year, even as a main dish! I bet it would be AMAZING if you added a little diced ham and some steamed broccoli. It's great as is, or as a great starting point for any number of casseroles. The possibilities are endless! Be creative! Enjoy!



1 large head of cauliflower cut into florets
6-8 strips of bacon, cooked and crumbled
6 tbs chopped chives
1/2 cup mayonnaise
1/2 cup sour cream
2 cups Colby Jack or Cheddar cheese


 
Preheat oven to 425°.
  Place a steamer in a large pot with just enough water in the bottom. Steam cauliflower until crisp tender, about  8-10 minutes. (or if you don't have a steamer, you could just boil or microwave it). Drain and let cool.
In a large bowl, combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cup of cheese, and cauliflower. Mix well. Place in baking dish and cover with remaining 1 cup of cheese and the rest of the bacon crumbles. Bake for 15-20 minutes or until the cheese is melted. Top with remaining chives and serve. 


Tips:
I absolutely added more bacon than the recipe directs, because ...BACON.
If you have any other toppings you'd like to add, go for it! Try adding sliced mushrooms or scallions. Or if you'd like a little spicy hit, try adding some sliced jalapenos or a little hot sauce. 

Joey's Sausage and Cauliflower Casserole

 When I first made this casserole, I used whatever ingredients I happened to have on hand. TBH, It's not always a big success whenever I do this, but this time, it had great potential, so I figured I should probably write it down. I made a list of everything that was in the dish, and added a few notes detailing what I liked about the dish and what I didn't. (Apparently I was very organized that day. Such is not always the case!) Anyway, it took two more tries, but I think I've finally settled on the final product! I didn't make any huge changes, just a couple minor tweaks, and here we are! My nephew, Daniel, told me he'd trade me some tomatoes from his garden for some of my casserole. DEAL! And of course, I asked him if I should change anything. NOPE! Not a thing! Alrighty then! Works for me! I like that it's not a heavy casserole, and it has fewer carbs than your basic noodle casserole. It's simple to throw together and you can swap out any ingredients to suit your tastes. Easy, huh? I think the key is that the spices from the sausage flavor the whole dish. It's makes everything SO flavorful! And as Daniel said "There's just the right amount of cheese." Perfect! Glad you like it, Daniel Boone. Thanx for being my taste tester and thanx for the tomatoes!!


1 lb sweet Italian sausage, bulk or removed from casings
1 red bell pepper, chopped
10 oz mushrooms, any kind you like, sliced
2 cloves garlic, minced
4 scallions, chopped
1 small head cauliflower, chopped
4 oz American cheese, cubed
4 oz Swiss cheese, cubed
S&P to taste
pinch or two crushed red pepper flakes
 8 oz shredded Cheddar cheese

Heat oven to 350ºF.
Break up sausage into small pieces and brown in a large skillet with a little oil. Remove from pan to a large mixing bowl. Add peppers, mushrooms, scallions and garlic. Saute until tender. Add to mixing bowl along with all remaining ingredients except for the Cheddar cheese. Toss everything together and then pour into a glass 9x13 baking dish. Bake for about 35-40 minutes, or until cauliflower is tender. Top with shredded cheese. Bake an additional 10-15 minutes or until the cheese is melted and bubbly.

Tips:
Use whatever veggies you like! Broccoli, spinach, carrots, onions, it will all work!
Use as much or as little crushed red pepper as you like. I only like it a little warm, not hot. So I only added a pinch. But if you like it hot and spicy, go for it! Or use hot sausage instead of the sweet!

Mockafoni & Cheese

  If you know me, you know that I LOVE a good macaroni and cheese. (Just browse through all of the mac n cheese recipes that I've posted!) There are few dishes that are as warm and comforting and I think it's arguably the quintessential comfort food. But what if you're choosing to remove carbs from your diet? No more mac and cheese, right? Well, almost. This recipe will satisfy your craving for rich and hearty mac and cheese but without all the carbs.
It's another recipe I recently discovered on a food blog called Linda's Low Carb Menus and Recipes. If you're counting your carbs, this site is a GOLDMINE with everything from hints and tips to dozens and dozens of recipes. Every recipe she posts has been tested by her and her family, and she includes nutrition information as well! How awesome is that? I love the fact the her low carb recipes are delicious enough for someone who isn't counting carbs. Take this recipe, for instance. If someone just made this as a side dish for a roast beef dinner, and served it to his or her guests, no one would ever think that the recipe was devised with carb counting in mind. It's just a rich and decadent dish! That's the best kind of low carb recipe, I think. It makes you forget that you've removed anything from your diet.
  In my humble opinion, if someone is trying to lose weight by restricting carbs, he's likely to be more successful if he doesn't focus on what he's no longer "allowed" to eat. Instead, it's just a matter of making different food choices that just happen to have a lower carb count, that's all. If you think of it like that, you're more likely to stay on track and reach your goal!  That's sounds pretty good to me.
 So, thank you, Linda, for the recipe. I know I'll be making this one again.
  I think YOU should make it too! Love it.


16 ounce bag frozen cauliflower
4 ounces cream cheese
2 tablespoons heavy cream or low carb milk
4 ounces cheddar cheese, shredded
2 green onions, finely chopped
1 teaspoon minced chives, optional
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
2 ounces cheddar cheese, shredded


Cook the cauliflower until tender; drain well. In a 1 1/2 quart casserole; soften the cream cheese in the microwave about 30-40 seconds on HIGH. Whisk in the cream until smooth, then stir in 4 ounces cheddar cheese. Microwave on MEDIUM about 2-3 minutes or until the cheese is melted. Stir well until creamy and smooth, microwaving a little longer if necessary. Stir in the green onions, chives, salt and pepper. Add the cauliflower and gently fold into the cheese sauce to coat well. Adjust the seasonings if needed. Top with the remaining 2 ounces cheese and bake at 350º for 35 minutes, until bubbly and brown on top.

Per 1/4 Recipe: 326 Calories; 27g Fat; 15g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs
Per 1/6 Recipe: 217 Calories; 18g Fat; 10g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

Tips:
I used fresh cauliflower instead of frozen and I doubled the whole recipe. It turned out great! I figured I might as well make a big batch, then I can always freeze the leftovers. I also added a sprinkling of grated Parmesan cheese over the top before the shredded cheddar.

Roasted Cauliflower

Here's a fabulous and fresh tasting side dish that's as simple to make as can be and it's REALLY flavorful! The key to it is the lemon juice. It really wakes up the whole dish! Try it the next time you're cooking a roast or serve it as a part of your next holiday meal. It's SO tasty!

a few glugs of olive oil
juice from 1/2 lemon
2-3 cloves of garlic, minced
Kosher salt and freshly ground black pepper
1 head of cauliflower, cut into florets
Parmesan cheese

Preheat oven to 400°F. In a mixing bowl whisk together the olive oil, lemon juice, garlic, salt and pepper. Add florets and toss until well coated. Place in 9x13x2 casserole dish. Place casserole in the hot oven, uncovered, for 15-25 minutes, until the top is lightly brown. Test with a fork for desired doneness. Remove from oven and sprinkle generously with Parmesan cheese. Place it back in the oven for 5 minutes.

Tip:
If you have other things baking at the same time, you can bake this at 350F instead of 400F. It'll just take a little longer to cook through.