I had a head of cauliflower in my fridge and decided ... Divide in half, and serve on two dinner plates with the Cauliflower Cheese Bake. Yield 2 servings. Per serving: 39 calories (29% from ...
Carefully pour over the sauce, ensuring the cauliflower is completely covered. Scatter over the remaining cheese and bake for 25–30 minutes, until the top is golden brown and bubbling.
Scrape the cauliflower and cheese sauce into the pasta and toss well ... 2 tablespoons of bread crumbs and 1/2 cup of Parmigiano. Bake the pasta for about 20 minutes, until the sauce is bubbling ...
Remove the pan from the heat and stir in the ricotta cheese. Add the pasta and toss well, then stir in the Swiss cheese and half of the Cheddar. Scatter the cauliflower in an ovenproof dish and ...
You can get this prepped in the morning, ready to bake up ... Add the cauliflower florets to the sauce and let it blip away until thickened while you coarsely grate the cheese.
Add the nutmeg. Turn down the heat and add the mustard and cheddar cheese. Taste and add a little pepper to taste. Put the roasted cauliflower into the sauce and mix to coat. Put back into the ...
Cacio e pepe, Italian for cheese and pepper ... you’re cooking — especially simple roasted veggies. Here, we’re using it to transform a head of cauliflower into crispy, cheese-covered ...