I LOVE cauliflower. Roasting it, steaming it, whatever it is, I love it! But I was getting a little bored with the way I make it on a regular basis, so I decided to try something different this week, and it worked to my advantage! With the weather drastically dropping I really wanted something warm and savory and that’s when I decided to make twice-baked cauliflower. We have all heard of twice-baked potatoes, so I thought it would be a good experiment since cauliflower can often replace recipes you use potatoes for…And it worked to my advantage! Easy to make, limited ingredients, and DELISH! This will be made again!
Cauliflower isn’t just a tasty fall vegetable, it is a good source of fiber and vitamin C- which we could all use right now so we don’t get sick. It is a great source of fiber, and great for the heart! Cauliflower has also been known to help the brain boost the memory– which is something I need these days because I sure do have a bad case of baby brain!
1 head cauliflower cut into pieces
1 chive chopped
1 clove of garlic minced
1/2 cup greek yogurt- plain
1 tablespoon organic Earth Balance buttery spread, or whatever organic butter of your choice
1 cup organic cheddar cheese
Preheat oven to 400 degrees
Roast cauliflower on baking sheet until tender- about 10 minutes, but check after 7.
Once tender, process in food processor until rice like.
Add yogurt, butter, chive, and garlic and process until smooth. Mix in cheese with a spoon. Scoop out cauliflower mixture into four 6-7 inch ramekins. Place ramekins on a baking sheet (easier to handle) and bake for 15 minutes. Broil for an addition 3-5 minutes, or until golden brown on top. Take out and enjoy!
Eating foods that benefit different parts of the body will benefit you in the long run. The more “good foods” we eat now, the healthier our future self will be!
Remember to always eat for your body!!