ON THE SIDE : Cauliflower “Cheese”

I called this dish a “cheese” because it forms up just like a nice soft cheese, it has a crumbly, rich texture, and honestly it tastes like it has cheese in it. That said, feel free to add some cheese to the cheese!

CAULIFLOWER  “CHEESE”

  • 1 small head of cauliflower, minced
  • 1 c half and half
  • 1 garlic clove, peeled
  • 1 T salted butter
  • 1/2 tsp ground nutmeg
  • 1/4 tsp sea salt
  • 1/2 a cube of Rapunzel vegan boullion (When I need chicken or vegetable boullion, this is the ONLY boullion I buy. There is no comparison. None.)
  • 1 small bay leaf
  • black pepper
  • 1 large egg, beaten
  • 1 – 2 T parsley, minced

Put all ingredients, except the egg, in a large saucepan. Bring to a simmer, then lower to a low simmer and cook, covered for 8-10 minutes, until the cauliflower is very tender. Remove the garlic clove and bay leaf, and mash the cauliflower thoroughly. Preheat oven to 400 degrees. Cool 20 minutes. (You can prepare this dish ahead up to this point, then refrigerate. When ready to enjoy, bring the cauliflower up to room temperature and then follow directions from here on out.) Once the cauliflower is at room temperature or slightly warm (you don’t want the egg to scramble), add the beaten egg, combine thoroughly. Pour into greased brownie pan or deep-dish pie plate and cook for 25 minutes or until firmed up. Serve with minced parsley on top.

 

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