I feel like having a Friday off is better than having a Monday off.
You get all week to look forward to your premature weekend. Everybody is always happy on Friday’s as it is, so any person you encounter is super pleasant. I love it.
Unfortunately for me, I’m not receiving a three-day weekend. No, no. I have to work tomorrow (booooo) so my boss decided to give me Friday off instead. Not too bad of a deal, weekends are *usually* chill at work and having a Friday off is wonderful.
I plan on cooking up some stuff later on tonight (Mexican Skillet Rice and Warm Buffalo Potato Salad, anyone?) but I thought I’d take time on this overcast Friday afternoon to leave you with a recipe from my vaults.
This one comes to you thanks to, erm, I’m not really sure where this recipe came from. But if you make it you should lift your head toward the heavens and scream, “Thank You!” because oh my God, is it good.
Cauliflower is already one of my favorite veggies (asparagus claims the gold medal in this category), but adding sharp cheddar cheese and spicy breadcrumbs to this white broccoli imposter reallllly sends it over the top. Woof! So good.
Cheesy Cauliflower Casserole
A cauliflower casserole that shines underneath a sheet of sharp cheddar cheese and spicy breadcrumbs.
- 1 large head of cauliflower, cut into florets
- 1/2 cup butter, melted
- 1/4 cup grated Parmesan
- 2/3 cup Italian seasoned breadcrumbs
- pinch of salt
- 1 tsp. red pepper flakes
- 1 cup shredded sharp cheddar cheese
- Preheat oven to 350 degrees. Bring a large pot of water to a boil and then add cauliflower florets; cook for 10 minutes until slightly tender.
- Drain cauliflower and place in a 2 quart baking dish. Meanwhile, in a small bowl, combine melted butter with parmesan, breadcrumbs, salt and red pepper flakes. Stir well to combine.
- Sprinkle breadcrumb mixture over cauliflower. Top with shredded Cheddar cheese. Bake, uncovered, for 20 minutes or until cheese is melted and bubbly.
Bring a large pot of water to a boil and then add cauliflower florets. Cook for about 10 minutes until cauliflower is only slightly tender (don’t overcook or the cauliflower will be floppy!).
Drain those beautiful florets in a strainer and shake off any extra water.
Pour cauliflower into a 2 quart baking dish and arrange into one layer. I sprinkled a little bit of salt and pepper over the top as well.
In small bowl, combine the melted butter, breadcrumbs, salt, parmesan, and red pepper flakes. Stir well and then sprinkle over the cauliflower.
Top with shredded cheddar cheese and then bake for 20 minutes at 350 degrees until cheesy is bubbly and melted.
Serve warm and watch your family’s faces shine in delight. Cauliflower never tasted so good! I guess it helps that you’re topping a veggie with carbs and cheese.
Carbs and cheese…my two worst enemies. I can’t seem to stay away from those two for very long. That’s probably why it’s nearly impossible for me to lose weight! Totally worth it, by the way.