Cauliflower Casserole With Quinoa Kale And Sharp Cheddar Recipes

EASY CHEESY LOADED CAULIFLOWER CASSEROLE RECIPE

Steps:

• Preheat the oven to 450 degrees F (232 degrees C).
• In a large bowl, toss the cauliflower florets with butter. Season with sea salt and black pepper.
• Transfer the cauliflower to a small 1.5 quart (1.4 L) casserole dish in a single layer. (Line the pan unless it's glass or stoneware. If there's too much cauliflower to fit in a single layer, roast on a larger baking sheet instead.) Roast in the oven for 15-20 minutes, until crisp-tender.
• Meanwhile, in the same bowl, whisk together the sour cream and heavy cream, until smooth. Stir in the minced garlic, half of the cheddar cheese, half of the bacon bits, and half of the green onions. If desired, season sauce with sea salt and black pepper. (Don't oversalt - it will get more salty as the cheese melts later.)
• When the cauliflower is done roasting, take it out and leave the oven on. Add the cauliflower to the bowl and mix with the sauce.
• Return the cauliflower mixture to the casserole dish. Top with remaining cheese and bacon bits.
• Bake for 5-10 minutes, until the cheese melts. Top with remaining green onions.

CHEESY CAULIFLOWER, KALE AND QUINOA SOUP

Steps:

• Brown bacon in the bottom of a heavy stock pot.
• When bacon is crisp, don't bother draining. Add the carrots and onions to the stock pot and continue cooking 2-3 minutes. You may note a few bits of the bacon or veggies clinging to the bottom of the pot.
• These will come loose when the chicken stock is added and deglazes the pan.
• Add the chicken stock and bring the pot to a boil, stirring to loosen anything that may be sticking at the bottom of the pan.
• Once everything is moving freely, add the cauliflower and kale and reduce heat to a simmer.
• Simmer for 15 minutes and then add the quinoa, cream cheese, cheddar and cream.
• Stir until cheeses have melted and all ingredients are completely incorporated. Remove from heat.
• Serve with optional garnishes of additional shredded cheese and sliced green onions.

QUINOA WITH ROASTED CAULIFLOWER AND KALE

Steps:

• 1. Peel and smash 1 garlic clove.
• 2. Bring broth and garlic to a boil. Add quinoa. Reduce heat to med-high, cover, and simmer for 15-20 minutes, until the quinoa absorbs the broth.
• 3. Slice cauliflower into 1/2 inch thick slabs, then chop into bite-sized pieces. The flat slices will brown and caramelize better than florets. Slice remaining garlic. Cut the stems out of the kale leaves and chop into 1 inch squares.
• 4. Heat 2 tablespoons coconut oil over medium heat in a large skillet. Add garlic slices. Stir and cook for 1 minute. Add cauliflower cut-sides down. Cook for 5 minutes, or until the cauliflower browns slightly. Flip the cauliflower, sprinkle with 1 teaspoons salt, and cook for another 5 minutes. Turn the heat up to med-high if necessary. The cauliflower should be cooked, but still have a crunch to it. Remove the cauliflower from the skillet and set aside.
• 5. Heat 1 tablespoons in the skillet and add chopped kale. Sprinkle with 1 teaspoons salt. Cook, stirring frequently for 2 minutes, or until the kale turns bright green and starts to wilt. Add the cauliflower back to the skillet and mix.
• 6. Serve the quinoa topped with the cauliflower and kale. Sprinkle with seasame seeds and garnish with garlic scapes, if available.