Side Dish

Cheesy Cauliflower Casserole

Whether you are trying to lower your carb intake to lose weight or you are a diabetic who lives counting carbs to control blood glucose levels, cauliflower is the perfect substitution for potatoes. One cup potato has 113 calories and 26 grams carbs vs one cup cauliflower’s 25 calories and 5 grams carbs. Big difference! So, for family dinners, if I make one cheesy cauliflower casserole and one cheesy potato casserole, everyone’s happy. Some of us like the cauliflower better! Try mashed cauliflower instead of mashed potatoes too!

Cheesy Cauliflower Casserole

Cheesy Cauliflower Casserole 1

2 (16 oz) bags frozen cauliflower flowerettes, cut small
2 cups shredded sharp cheddar cheese
½ cup butter, softened
1 can cream of celery soup
1 cup sour cream
½ cup milk
1 green onion, chopped
2 tsp season salt
pepper
French Fried Onions

Preheat oven to 350 degrees. In large bowl stir together cauliflower and cheese. In another bowl, stir together butter, soup, sour cream, milk, onion, salt and pepper. Dump into sprayed 9”x13” baking pan and sprinkle French fried onions and some more cheese if desired. Bake 30-40 minutes or until hot, bubbly, and cauliflower is tender.

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If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Soups

Baked Potato Cheese Soup

This recipe uses cauliflower to get the rich creamy consistency of a soup made with cream.  Savings on calories, I think I will have another bowl, so good and satisfying!  Adapted from skinnytaste.com.

6 red potatoes, washed and dried
1 small head cauliflower, stem removed, cut into florets
1½ cups fat free chicken broth
1½ cups skim milk
salt and freshly cracked black pepper
1/2 cup light sour cream
2 cups shredded sharp cheddar cheese

Pierce potatoes with fork, microwave on high 5 minutes, or until tender, cut each potato into quarters.

Meanwhile, steam cauliflower with water in large covered pot until tender.  Drain and return to pot.  On medium heat, add chicken broth, milk, potatoes and bring to boil.  Turn heat to low, use an immersion blender to puree until smooth.  Add sour cream, salt and pepper to taste and cook on low another 5 minutes, stirring occasionally.

Remove from heat and add shredded cheese, stir until melted.  Garnish with chives, cheese and bacon if desired.

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Soups

Cheesy Cream of Vegetable Soup

Time to make something for dinner, My daughter and I love to make up soups.  We wanted a cream soup and we needed to use up some fresh veggies.  Here is what we came up with and the family loved it.

4 Tbl butter
4 Tbl flour
6 cups water
1 pkt onion soup mix (such as Lipton)
2 chicken bouillon cubes
1 cup thinly sliced carrots
1 cup sliced celery
1 cup small pieces broccoli florets
1 cup small pieces cauliflower
3 cups chopped fresh spinach
2 cans great northern white beans
2 cups grated sharp cheddar cheese

In large stock pot melt butter, stir in flour, and cook over medium heat until bubbly.  Heat water in microwave until boiling, add onion soup mix and bouillon.   Stir onion broth into butter mixture in stock pot, bring to boil until slightly thickened, turn heat to low.  Meanwhile, steam carrots, celery, broccoli, and cauliflower in saucepan for a couple minutes until just tender, add to soup.  Stir in spinach, white beans, and cheddar cheese.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.