Perfectly Roasted Cauliflower

Roasted Cauliflower with Smoked Gouda Cheese Sauce | Cook Well. Eat Better. Live Happily

Roasted Orange Cauliflower with Smoked Gouda Cheese Sauce

Roasted Cauliflower (or any veggie, really)

So, you don’t like cauliflower, huh? Lies, I tell you. People perpetuate this lie to themselves all the time. Cauliflower is amazing. It’s pretty neutral in taste, so if it hasn’t been prepared right, then yes…I can see why you think you don’t like cauliflower. My husband was one of you, until just recently…he’s not real keen on my faux-nola bars, but as long as it’s cooked and on his dinner plate, he’s been pretty happy with it lately.

Anywho, I typically microwave it and puree it into a most delicious mash, however a few nights ago, I was craving mac and cheese…and since I don’t eat “mac” as of late due to blood sugar issues and our gluten-free-dom, I needed something else…enter a lowly head of orange cauliflower, just beckoning me to roast it. Of course, I obliged…who doesn’t oblige when their veggies beckon them? What, you don’t??

So, this couldn’t be easier. I hacked off the leaves, rinsed it well and shook it off the best I could. Whacked it into florets and prepped the rest of the recipe before I started bedtime with my little ones. By the time I was done with bath and stories, my cauliflower was just about done and I had a quick 10 minutes to throw the OMG BEST. CHEESE. SAUCE. EVER. together. I might have eaten the whole head of cauliflower. (Luckily, my husband wasn’t home, so I didn’t have to share 🙂 Make extras…it’s that good.

Here’s the recipe broken down.

1 head of cauliflower (or 2…I would make 2 if I had to share)
Olive oil, about 3 Tbsp per head
5-8 slices of bacon
salt & pepper

Clean up your cauliflower, cut it into florets and put it in a roasting pan. I used my Pampered Chef stone, because I love it, but you could use whatever. If stuff sticks on it, usually, I would use parchment first, but that’s up to you.

Drizzle the olive oil over the cauliflower and then sprinkle salt and pepper (sprinkle like you mean it.) all over. Toss it around with your hands and try a piece, it should taste well-seasoned. If not, add more and toss again. Once everything is coated and seasoned, lay the strips of bacon across the top of the veggies. (the fat will drip down as it cooks…2 birds, 1 stone…)

Roast at 450 for 45 minutes to an hour, checking on the bacon after about 30 to make sure it’s not burning. You can remove it when it’s crispy. Set it aside, eat it while you wait, add it to your cheese sauce…whatever, it’s bacon, it’s delicious…I don’t really have to tell you what to do with it, do I?

Remove from the oven when there are beautiful little crunchy parts on your cauliflower, it’s hard to over-do it. If you need more time before the rest of your meal is ready, you can always turn down the oven to around 350 after about 35 minutes. That will buy you about another 30-40 minutes.

Remove, plate and eat. Or, for a totally life changing experience, top it with some Smoked Gouda Cheese Sauce.


Smoked Gouda Cheese Sauce

Roasted Cauliflower with Smoked Gouda Cheese Sauce | Cook Well. Eat Better. Live Happily

Roasted Orange Cauliflower with Smoked Gouda Cheese Sauce

Oh holy night….make this and then put it on everything. Meat, veggies, bread (if you eat that). I considered eating it by the spoonful and then settled for scooping another spoonful onto my cauliflower and licking the spoon. I felt better about myself that way.

It’s kind of a cross between an alfredo and a macaroni and cheese sauce, nice and thick with awesome texture. Seriously, you will not be disappointed! (In the photo, it’s on some awesome roasted orange cauliflower…yes, it was orange when I bought it, it’s not bad lighting. Promise!)

1/2 cup butter
5 oz cream cheese
1 cup heavy cream
5-6 ounces of smoked gouda (not exact because I ate about 3 chunks while I was cooking)
1/4 tsp black pepper
1/2 tsp salt
1/2 tsp smoked paprika
1 tsp parsley
1 tsp garlic powder

Melt the butter and cream cheese in the heavy cream over medium-low heat. Stir frequently, you’ll cry if it scorches! Add the shredded gouda and the spices, stirring until it’s all smooth and melty. Try not to eat the entire recipe.

Cranberry pot roast and cheesy cauliflower mash

Cranberry Thyme Pot Roast w/ Easy, Cheesy Cauliflower Mash…the utmost in comfort food!
So, with a little pre-planning, this can be assembled in about 3 minutes in the slowcooker and 5 minutes of hands on time with the microwave. It doesn’t get any easier…or more yummy, especially when it’s 14 degrees outside (seriously, that’s what it is…no exaggeration here, unfortunately…)
So, pre-planning…as a busy Mom of two little ones, I don’t have time to spend hours in the kitchen. I know, travesty, but that’s life these days. Like many of you, we’re busy people, work and play and kids and life all get in the way of the time that we have to prepare good, quality food for our families. Enter…pre-planning.  I’m going to be posting more recipes like this in the very near future, as they have become the crutch that I depend on to ensure there is always food in the fridge for lunches and on the table for dinner…yes, I could  order out, but we can’t afford it and honestly, end up disappointed by the quality for the cost when we do succumb to the ease of restaurant take-out. Not to toot my own horn, but my food just tastes better, and I know exactly what I put in it…and it’s not junk. Sooo…back to pre-planning.  For this to be SUPER easy, you have to have made some cranberry sauce before, and have doubled the recipe, and put about 2 cups in your freezer…remember that next Thanksgiving! (I usually make about 4 times the amount we need…that covers us for a few months!) That’s all…not so tough, right? So, what about if you don’t have cranberry sauce in the freezer? Well, my friend, this is your lucky day. It will take you approximately 30 minutes longer, but only about 3 of that is hands on…and next time you will have pre-planned and you’ll have some there, won’t you?
Ok, so assuming you have no cranberry sauce in your freezer…you need to make some. Rinse your 2 bags of cranberries (we’re pre-planning for next time…remember?!?!) and put them in a saucepan. Add a cup of water (or cider beer if you are feeling adventurous), a couple squirts of citrus (your choice, I usually mix lemon and orange, about 1/3 cup), 1 chopped up apple or pear, a little cinnamon, 1 tsp of stevia glycerite (or 1 cup of sugar) and simmer it all until the cranberries pop and it thickens up a bit. Taste it…if it’s still bitter, add a little more sweetener. It should take about 30 minutes…
Now, cool it a bit and portion it into 1 cup portions (this makes 4 portions-ish) and freeze all but 1 cup, for today’s pot roast, of course…
Now, onto the Pot Roast…
2-3 lb chuck shoulder roast, boneless, thawed or frozen**
1 cup cranberry sauce, fresh or frozen**
1 1/2 cups brewed coffee, hot or cold
1 onion, sliced thinly
3-4 carrots, daikon, parsnip (peeled and cut into 2 inch sections)
Layer the veggies (if using) and onion into the bottom of your slow-cooker. Add the meat. Sprinkle liberally with salt, pepper, ground mustard and onion powder. Turn meat over and pour coffee and cranberry sauce over the meat. Season on bottom side with salt, pepper, mustard and onion powder.
Cook on high for approximately 8 hours or until the meat can be pulled apart with a fork.
**If you are using a frozen chunk of meat, add a couple additional hours. If you are using cranberry sauce from the freezer, add it to the top of the meat after you season it, instead of before. It can be like a cranberry ice cube…it will melt! 🙂
Cheesy Cauliflower Mash (one bowl and 24 minutes…)
1 head of cauliflower
3-4 Tbsp of butter, depending on the size of your cauliflower.
1/3 c. heavy whipping cream
4 ounces (approximately 1/3 block) Mediterranean Herb Cheese (I use Cracker Barrel)
Wash your cauliflower and take off all the green leaves. Cut out any brown spots. Chunk it up into smallish pieces, so that it will all fit in your microwave safe container (preferably glass) with a lid. I use Pyrex. DON’T ADD WATER!!! Cut your butter into 4-5 pats and lay it on top of the florets. Pour the cream over the top. Put on the lid and microwave that bad boy for 22 minutes. This is NOT a typo…it takes awhile.
If you think your microwave is super fast, feel free to check it at 15, 18, 20 and then finally 22, but make sure it is done…you want it super tender and even beginning to get little brown marks on some of the top florets.
Once you get at least a couple brown edges, remove from the microwave and top with the cheese (which you chopped into small chunks while the cauliflower was cooking) and put the lid on it for 1 minute to allow the cheese to melt. Use an immersion blender, regular blender or food processor to puree your cauliflower into the most beautiful, cheesy mash you’ve ever had.
On the off chance that you had a very small head of cauliflower and your mash seems too mushy or watery, simply put it back in the microwave for 4-5 minutes with the lid off. It should thicken right up.
Notes –
1. You can shred your cheese, I just hate grating cheese.
2. The meat it also really good with a healthy helping of thyme.
3.  For a sweeter meat, you can double the cranberry sauce.
4. This would probably work without the coffee, using a dry red wine or even beef stock instead, but it probably won’t be as good.
5. Double down by making a double roast and use the leftovers the next night to make an easy Roasted Veggie Beef stew (recipe coming soon).

Cauliflower Pizza Crust (Grain & Gluten Free, Nut Free)

Got hubby’s seal of approval and he HATES cauliflower. Also makes a nice calzone. Also really good as cold, leftover pizza.

2 Cups of riced, microwaved for 5 minutes with salt and squeezed until it almost died cauliflower
1 8 oz block of cheese of your choice, shredded – Mozzarella and Pepperjack both work nicely
2 oz cream cheese
3 Tbsp pizza seasoning

Mix everything, either in a food processor in with a hand blender (if you have already riced your cauliflower and your food processor is dirty, that’s what I recommend) until well blended.

Spread on a parchment lined cookie sheet, approximately 1/4 inch thick (you can go thicker, but adjust your cooking times accordingly.)

Bake at 405 for 10 minutes, take it out and flip it (gently) and put it back in for another 5-10 minutes before you add toppings.