I'm blaming some of the wonky energy I was surrounded by today on the full moon. Thankfully the wonky energy was balanced out with a lot of goofy energy which made me happy to have people in my life that make me laugh. The wonky - OK not so happy energy contributed to a clean and tidy office at work and the fastest 3 miles I've ever ran on a treadmill.
My running workout was complimented by an awesome yoga class this evening where the discussion was about - surprise, surprise the full moon and the importance of taking time to look inward and reflect on ourselves. My yoga practise included a very long held lizard pose which has made my hips feel super relaxed. A great counterbalance for my super fast run today.
So in a continuation of the weird wonky/goofy day I was inspired to try a recipe featured in last months Vegetarian Times magazine. Vegetarian Times - Mac & Cheese Style Cauliflower I had
Baked Cheesy Cauliflower
Prep Time: 10 minutes
Cook Time: 30 minutes
Keywords: bake side entree vegetarian
Ingredients (serves 4)
- 1 small head of cauliflower
- 2 tablespoons butter or margerine
- 2 tablespoons flour
- 2 cups milk
- 2 cups shredded old cheddar
- 2 teaspoons sea salt
- 1/2 teaspoon mustard powder
- 1 tablespoon melted butter
- 3/4 cups bread crumbs
- 1/2 cup shredded cheese
Steam cauliflower until tender crisp. DO NOT over cook! Melt butter in a sauce pan over medium heat. Stir in the flour until smooth. Whisk milk into butter and flour mixture. Continue whisking until milk and flour sauce thickens. Remove from heat and stir in cheese, salt and mustard powder until cheese has melted. Stir cauliflower into cheese sauce. Pour into grease baking dish.
In another bowl, melt second amount of butter. Toss bread crumbs into melted butter. Sprinkle break crumbs on top of cauliflower and top with cheese. Cook in a 350 oven for 30 minutes or until cheese has melted and bread crumbs are browned.
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