FALL FLAVORS! This cheesy dish makes a great substitute for the scalloped potatoes we expect at those Fall feasts. Bring it to a potluck and watch it go fast.
INGREDIENTS
1 Large head of Cauliflower (select one with large florettes
2 Tbs butter\
1 small onion chopped fine
2 cloves garlic, minced
2 1/2 heavy Cream
1/2/ cup almond milk
4 sprigs fresh thyme
2 bay leaves
2 tsp pink salt
1/2 tsp pepper
1/12 cup shredded cheddar cheese’
1 cup chopped spinach
Directions
Heat oven to 350
Melt butter in large dutch oven and saute about 4 minutes
Add garlic and saute another 30 seconds
Slice cauliflower florettes about 1/4 inch
Add cauliflower, cream, Spinach, almond milk, thyme, bay leaves, bay leaves, salt and pepper. and bring to a simmer
Simmer until cauliflower is almost tender
Discard thyme sprigs and bay leaves
Transfer to 3 quart baking dish and cover with cheese
Bake until cream is bubbling around the sides and top is golden brown – about 20 minutes
Let cool for 5 minutes before serving
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