1 1/2 cups shredded sharp Cheddar, plus 1/2 cup for topping thecasserole
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
Equipment: 8 by 8-inch baking dish
Directions
Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.
Spray the baking dish with vegetable oil spray.
Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.
Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.
gluten free
Carrot Cucumber Salad
Toss 1 sliced seedless cucumber, 3 sliced carrots, 1/2 sliced red onion, 1/2 cup chopped cilantro, 1 tsp grated lime zest, 1/2 tsp salt, 1 Tbsp minced canned chipotles in adobo with 1 tsp of the sauce from the canned chipotles. Toss together, let stand for 5 minutes and serve.
gluten free
Shoestring Fries (Carrots)
Cut 10 trimmed and peeled carrots into long, thin slices. Toss with 3 Tbsp canola oil, 1 tsp salt, 1 tsp sugar, and 1/4 tsp pepper. Spread on a baking sheet. Bake at 425°F for 20 minutes or gold and crispy.
gluten free
Orange Ginger Asparagus!
2 lb asparagus 1/4 c. OJ 1 T fresh grated ginger ( or 1/4 T ground) 2 T. olive oil 1 T. Dijon mustard 1/2 tsp. salt 1/4 tsp. pepper
Place asparagus on sprayed cookie sheet. Whisk together remaining ingredients and drizzle over asparagus. Toss to coat. Bake 15 min. at 400 degrees turning once during baking.
Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)
Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
Per serving:107 calories; 7 g fat ( 1 g sat , 4 g mono ); 3 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 5 g protein; 4 g fiber; 339 mg sodium; 288 mg potassium.
Nutrition Bonus: Vitamin C (150% daily value), Folate (22% dv).
