Category: Side Dish

Ingredients:

• 1 head cauliflower, cut into florets
• 2 cups heavy cream
• 1/2 pound Monterey Jack cheese, coarsely grated
• 2 cups grated Parmesan
• 6 ounces goat cheese, cut into small pieces
• Salt and freshly ground pepper

Preheat oven to 400 F. Layer the cauliflower, heavy cream, and the 3 cheeses in a medium casserole dish. Season with salt and pepper. Roast for 20 to 30 minutes or until the cauliflower is soft and the sauce has thickened slightly. Remove from the oven and let rest for 10 minutes before serving.

Ingredients:

• 2 packages frozen spinach (or equal # fresh spinach)
• small onion
• 3 cloves garlic
• 3 Tbsp butter
• 1 cup cream
• 1 cup grated parmesan
• pinch of nutmeg

Lightly sauté onion and garlic in butter. Add spinach and stir over medium heat. Add cream, parmesan, nutmeg and salt and pepper to taste. Process in food processor until smooth (optional).

Can be frozen for later use

Ingredients:

• 1 large cauliflower
• 1 can Money’s mushrooms (or fresh mushrooms)
• 2 cloves garlic
• 1 small onion
• 1 cup cream
• butter
• salt/course pepper

Wash cauliflower, break into florets, steam until tender and drain. Drain mushrooms and sauté with onions and garlic in liberal amount of butter. Add drained cauliflower, cream, salt and pepper. Place in food processor, mix until smooth.

Ingredients:

• 2 oz pancetta minced
• 2 lb brussels sprouts (weight after outer leaves and stems removed)
• 1.5 tbsp extra virgin olive oil
• 4 cloves garlic, minced or sliced thin
• kosher salt and fresh ground pepper

Directions:

In a deep heavy sauté pan, sauté pancetta on medium-low heat until fat melts and pancetta becomes golden, about 8 minutes. Add olive oil and garlic and sauté until golden. Add shredded brussels sprouts, salt and pepper to taste and sauté on medium-low heat for about 4-5 minutes until tender crisp.

• 1 small head cauliflower (about 2 pounds), green leaves removed
• Olive oil, for drizzling
• 1 small leek, white and light green part only, very thinly sliced
• Kosher salt and black pepper
• ¾ cup heavy cream
• 6 ounces sharp white Cheddar, grated (about 1 1/2 cups)

PREPARATION
Heat oven to 425 degrees. Slice cauliflower head lengthwise into 1/2-inch thick slices, including the core and leaves. (Some smaller bits will fall away: That’s fine. You’ll use them as well.)
Drizzle some olive oil onto the bottom of a 2-quart baking dish. (An oval, square or rectangular dish will all work.) Layer about a third of the cauliflower along the bottom, and about a third of the leeks. Season with salt and pepper, and repeat until all of the cauliflower and leeks are used. (Don’t worry about perfectly layering them.) Season with salt and pepper and drizzle cream over. Scatter cheese on top, and season again with salt and pepper. Lightly cover with foil and place in the oven.
Bake until cauliflower is nearly tender, 10 to 15 minutes. Remove foil and continue to bake until cream has thickened and reduced nearly completely and the top is golden brown and crisp, 35 to 40 minutes. Remove from oven and let cool slightly before eating.