My doctor put me on a low-carb diet because I’m unbelievably hefty. Like, a charging hippopotamus would bounce off me and go crying to his mama. Like, Moby Dick would bitch-slap me and dislocate his tail. Like, if the Earth’s gravity ever failed, nobody would notice, because I would make up for it.
So I’m off pasta, white bread, and potatoes, which is a painful trio for me to lose.
ANYWAY, everybody’s all about cauliflower, and we like cauliflower, so I made this Italian cauliflower thing.
Cut the core out of a cauliflower and compost it. Put the cauliflower head on a plate, cover it with a big bowl, and microwave it for seven minutes. When it’s cool enough to handle, cut thick slices off it or just pull off some florets. Whatevs.
Put the cauliflower into an oven-proof dish. Top with spaghetti sauce or tomato sauce mixed with Italian seasonings, cooked mushrooms, and cheese. Bake until the sauce is bubbly or microwave, covered, for three minutes.
The green-and-red stuff on the side is Panchocado Salad (see Alligator Sandwiches) with smoked paprika on.
The black thing underneath is the black one of these:
The brown one was made by #4 Daughter and the black one was made by #3 Daughter when they were wee. They’re both grown wimmin now. Oh, my heart! Love never ends.
I’m posting at Fatal Foodies today about Lentil and Wild Rice soup.
A WRITING PROMPT FROM ME TO YOU: Someone still uses something from decades ago.
MA
Daniel Antion
February 19, 2019 at 7:56amHmmm, I like cauliflower, but I’m not sure about this. Although, anything that includes cheese and bubbly sauce might be worth a taste.
Marian Allen
February 19, 2019 at 8:14amWe had barbecued cauliflower last night and it was swoonworthy. You take that partially cooked cauliflower and break it into big chunks, dip it in a batter of seasoned flour and water, then roll it in dry seasoned flour, put it on a oiled pan, spray it with oil, and bake it at 400 for about half an hour, turning it and respraying it once. Then dip each piece in barbecue sauce (we use Sweet Baby Ray’s honey barbecue) and bake it for another five or ten minutes. Oh, MAN!
Ally Bean
February 19, 2019 at 8:26amThis whole cauliflower is just like pasta trend has taken me by surprise. I like cauliflower, always have… but I dunno if I want it as my pizza crust However, maybe I’ve been too limited in my thinking. You’ve shown me the way. This doesn’t look bad at all.
Marian Allen
February 19, 2019 at 10:18amYeah, it was tasty. I haven’t tried it as pizza crust yet.
joey
February 19, 2019 at 7:26pmI think I want a white sauce, but this is an excellent inspiration, Marian. I am so gonna. This weekend. Yes ma’am.
Marian Allen
February 20, 2019 at 8:19amYay! I hope you like it, too.
joey
March 31, 2019 at 12:19pmI did! And it was good and we will do it again!
Andrea Flory
February 21, 2019 at 7:12amCommiserations. The low carb thing doesn’t sound like fun. I’ve severely reduced the bread in my diet – cries buckets – and substituted a lot of lentils and pulses for potatoes, but pasta and rice I can’t give up. 🙁
Btw, I made a roast chicken tonight and served it with a kind of braised green pea dish. Onions, finely chopped, 3 cloves of garlic, also finely chopped, 2 carrots and about 3 sticks of celery, all finely chopped and sweated together in about 2 tablespoons of peanut oil until soft [olive is good too]. Then add one sachet of condensed tomato paste, salt and pepper, and 500 gm of frozen baby peas. Allow the peas to cook in the sauce until they just start to stick to the bottom. Then add a little bit of water – maybe 1/4 of a cup – bring to the boil, adjust seasoning and, voila!
It’s actually much more filling than roast potatoes would have been, plus we’ve got half a pot of left overs. Win-win.:)
Marian Allen
February 21, 2019 at 8:19amMmmmm! Throw some curry in there, and you have a delicious Indian dish! Sadly, Charlie doesn’t like curry. But I could sure make this and toast some curry spices on the side for me…. THANK YOU!