Roasted Garlic and Asiago Cauliflower Whip

I love fall. It is my favorite time to bake. Every year, I look forward to my return to the kitchen. The cooler weather with the oven no longer my enemy. Alas, we are not yet to the cooler weather here in Oklahoma, but they promise it is coming. Since I work a little ahead of you all getting recipes for my upcoming newsletters, I am firmly planted in fall dishes right now, even if the temperature is still in the 90s. A cool front is on its way, so I am planning to turn on the oven this weekend! So I took a little stroll to memory lane. About a year back in time.

I made so many amazing side dishes last fall--especially for the November Diner News, my annual Thanksgiving special. This is one of those really tasty sides, complete with Asiago cheese. One of my personal favorites. It is worth heating the oven to get that roasted garlic. Totally worth it.

Roasted Garlic and Asiago Cauliflower Whip

2 heads garlic

2 tbsp olive oil

2 large heads cauliflower

8 oz cream cheese, softened

1 stick butter, softened

1/2 cup shredded Asiago cheese

Salt and pepper to taste

Cut the tops from garlic bulbs just enough to expose the top of the cloves. Brush with olive oil. Arrange cut side up in a small roasting pan. Pour any remaining oil into the base of the pan. Top with foil. Roast at 400 degrees for 1 hour. Remove and cool.

Boil cauliflower until tender. Drain very well, but keep hot. Add the butter and cream cheese. Mash with a potato masher. If you want a smooth puree, use a stick blender. Squeeze the roasted cloves of garlic from the papery skins. Stir into the mashed cauliflower. Salt and pepper to taste. Garnish with additional cheese and dried parsley.

Serves 8:   300 calories  8 g carb

Serves 10:  240 calories  6 net g carb

If you want to go all out, make this even cheesier by adding even more Asiago. This really is an amazing side dish. All creamy and that perfect flavor of Asiago. Something about that cheese. Of course, you could sub Parmesan as well.

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Hatch Valley Cauliflower with Cheese

I grew up on cauliflower and cheese sauce. I loved the way my mama made it. I used to watch her cooking the cheese sauce, scaring me as she used a sharp knife to slice the cheese while standing over the saucepan. Fear that she would cut into her thumb kept me mesmerized. She still cuts that way, but I never do. I always slice away from me. But that is probably how I learned to make a good sauce. Of course, making a low carb sauce is trickier. This one is not so tough, though.

American cheese melts easily. Glucomannan thickens without too many lumps. And Hatch Chile?
Well, that adds a punch, for sure!  We finally got a Trader Joe's in my town. Woohoo. This sauce features their Trader "Jose's" Hatch Valley Salsa. Filled with fire roasted Hatch hot green chiles, and a few tomatillos and lime juice to tame the heat. Perfect with my cheese sauce.  Of course, you can sub any salsa verde and get a very similar dish.



Hatch Valley Cauliflower with Cheese

1 head cauliflower, quartered
1 cup water
3/4 tsp glucomannan
1/4 cup Hatch Valley Salsa (or salsa verde)
3 oz American cheese
1/4 tsp salt

Steam cauliflower. While it is cooking, prepare sauce. Combine water and glucomannan in a saucepan. Stir until dissolved. Add salsa. Heat to a simmer. Add cheese, diced or sliced, stirring well. Add salt to taste.

Serves 6:  82 calories  6 net g carb

 We used the sauce over steamed cauliflower and used a it on our burger patties also. Yum.  The sauce is  nice and thick. You may need more or less depending on the strength of your glucomannan. You might prefer to use xanthan gum, although I find it harder to blend in without lumps. This may make more than you need for one head of cauliflower. Keep the extra to serve with some scrambled eggs. I bet you will like it!

The sun was setting as I took the photos for this. I took a few that really did not have enough light. That is how you know this is real life cooking and not a set up with a food stylist. So here are some real photos, and although the lighting looks different from the top photo, I promise it is the same dish!

Since I am a newbie at Trader Joe's, please share with me your favorites. I found fennel at a great price, so be looking for a new recipe there. What do you like?

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Home Made White "Velveeta" Cheese

It's funny sometimes how we Americans eat. My sweet Mama picked up a little cookbook on one of her travels--those quaint little cookbooks compiled by some church group or civic organization, you know. Probably tons of copyright infringements, but who really cares? You find them in touristy gift shops, and craft fairs and such. Maybe a group sold them as a fundraiser. My mom and I have found some real treasures in that kind of cookbook. This one in particular was an extended family cookbook. It was a collection of a great grandmother's recipes, which were exponentially added to by various cousins and daughters-in-law. Good, homey recipes that I tend to love. The funny thing about this book, was that almost every recipe seemed to use Velveeta. This family loved their processed cheese! Yes, it even appeared in the dessert section. Velveeta fudge, no less.

Now, I have to admit to eating my share of Rotel Dip in my lifetime.  More than a few spoonfuls of Velveeta and macaroni have passed these lips. Not so much since we have been low carbing. Not that it is a terrible carb bargain. But not all so great in healthy ingredients either. I have fallen in love with a cheese spread made from cheese and eggs that I found as a very old recipe. I decided this might be worth a try as well.  This white cheese food is quite similar to the name brand. It is meltable, soft and squishy. No artificial colors here, though. No milk sugars either. In fact, I made mine with cashew milk. This was a recipe featured in the Feb. 2015 Diner News, all about cheese.

DIY Velveeta

2 tbsp water

2 1/2 tsp grass fed gelatin

3/4 cup cashew milk

2 cups Monterey Jack cheese, shredded

1/2 tsp sea salt

Place water in a shallow bowl. Sprinkle gelatin over the water and set aside. In a small saucepan, heat cashew milk until it just comes to a boil. Add gelatin and stir until it melts in.  Add cheese and salt to the pot. Using an immersion blender to create a smooth texture.

Lina a mini loaf pan with plastic wrap. Pour the cheese mixture into the loaf pan and cool. Chill at least 4 hours. Once chilled, invert the loaf onto a plate and slice. This cheese will keep at least 2 weeks wrapped. It will melt easily for all those recipes calling for original Velveeta.

12 servings:  69 calories 1 carb

8 servings:   104 calories  1 carb

So now that you have it, just what to do? Of course, think of all the things you would use the name brand processed cheese for. It melts great over broccoli or cauliflower. It can be spread into a celery stick. It makes great omelets and quesadillas. Great just for snacking too. 

You can change out the cheese used too. Colby would be good, I think. Have some fun with this one!

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Pumpkin Cheddar Cauliflower Mash

 I just made my first two Thanksgiving side dishes. They are not for my family, but for a luncheon at school tomorrow. Not all of my students will have a nice big meal on Thursday. So we as the staff are providing some love in the form of food. I think it will be fun, and then we can play some games. Being a small school, we are a lot like family.

This pretty dish is from the October Diner News. That issue featured all things Pumpkin. This dish is tasty and easy to prepare. This is a rather light version, as I am a little calorie conscious these days. For a holiday feast, feel free to up the butter and cream cheese.

Pumpkin Cheddar    Cauliflower Mash

1 head cauliflower

1 1/2 cups pumpkin puree

1 oz cream cheese

1 cup shredded sharp cheddar cheese

2 tbsp butter

2 tsp salt

Steam cauliflower until tender. Drain very well and pat dry with paper towels. Mash lightly. Stir in pumpkin puree, cream cheese, cheddar cheese, butter and salt. Whip with an electric beater until smooth. Or, for extra smoothness, blend with an immersion blender.  Transfer to serving bowl and garnish with fresh or dried herbs.

Serves 8 : 148 calories  5 net g carb

This is a  nice alternative to mashed potatoes. With the addition of pumpkin--canned is fine--it is so pretty too. If you are still looking for Thanksgiving recipes, be sure to look in both the October and November issues of the Diner News. If you don't have s subscription, by all means get one now. If you want the November issue too, just drop me a line on the webpage after you make your order and I can arrange that. Need to see what's in each issue? Check the blog posts here and here. To order the Diner News, visit our webpage.

As you may know, my husband was recently laid off from his job of 27 years. I have always tried to keep this blog just about my efforts to keep my diabetic husband fed and healthy. Of course, I have promoted my own e-book and the Among Friends series. I do give so many recipes away for free, though. To earn a little money back, John and I decided to become Amazon Associates and open a 24/7 Low Carb Diner A-Store. Click on the link at the right and you will find products I use and find very helpful in my low carb kitchen. Any purchase you make there will help our family weather this tough time and offset the costs of the blog and online ordering system. Right now, I only have kitchen items listed, but I will be planning food and pantry items soon. 

If you want to know why I like each item, check the Things I Love page. 

But for now, I am off for more Thanksgiving cooking and getting the special Christmas issue of the Diner News ready for next week. I fed one of the party desserts to my son tonight and he loved it. Keep watching and check out that Diner A-Store. Have a blessed Thanksgiving! I am thankful for you, my readers and so much more.

Cauliflower with Pumpkin Cheese Sauce and the Pumpkin Themed Diner News

Pumpkin is everywhere. At least in my kitchen. I have been through so many cans of pumpkin, I broke my can opener. Seriously!  It has been America's taste kitchen this last month--all sorts of pumpkin recipes have been coming out of the Marshall kitchen. Despite that, I have still managed to lose 6 pounds. Hurrah!

Isn't it great that pumpkin can be a part of the low carb diet? And it doesn't have to be sweet. Not everything pumpkin has pie spice. Like this recipe. It was so yummy. Like macaroni and cheese all tasty and comforting. The bacon adds something special, but the pumpkin cheese sauce is the real star.

Cauliflower with Pumpkin Cheese Sauce

1 head cauliflower (divided use)

4 slices bacon

1/4 cup heavy cream

1/4 cup water

1/4 cup whey protein powder

1/4 cup shredded sharp cheddar plus 1 tbsp for topping

1/4 cup pumpkin puree

1 tbsp coconut flour

1 tbsp nutritional yeast

1 tsp garlic salt

Break cauliflower into florets and steam. Remove when tender crisp. Measure out 1/2 cup and return to steam an additional 3-5 minutes until very tender. Remove and set aside. Place the tender crisp florets into a baking dish.

Bake or pan fry the bacon. Pour the drippings into a 2 qt. sauce pan.  In that pan, add the reserved cauliflower, heavy cream, water, protein powder, cheddar cheese, pumpkin puree, coconut flour, yeast and garlic salt. Use an immersion blender to puree the sauce. Cook over medium heat, stirring constantly. When cheese is fully incorporated, pour the sauce over the cauliflower florets. Toss to coat. Top with crumbled bacon and reserved cheese. Bake at 350 degrees for 15 minutes.

Serves 4:  210 calories      6 net g carb

This is really a great side dish for a simple protein. A grilled pork chop or breast of chicken and you are ready for a fine meal. Keep this one in mind for your Thanksgiving dinner too.

Ready for a sneak peek at some of the other great pumpkin recipes in the October Diner News? You can order a year of the News for just $6. Order here. 

Pumpkin Muffins with Cream Cheese and Caramel

Pumpkin and Bacon Soup

Pumpkin Cheesecake Protein Shake

Pumpkin Enchiladas

Pumpkin Doughnuts with Maple Glaze

Sugarfree Pumpkin Butter

Pumpkin Lasagna

Skinny Pumpkin Spice Latte

Pumpkin Sloppy Joes on Savory Pumpkin Bread

Pumpkin Spice Snack Mix with Crusty Nuggets

Pumpkin, Chicken and Mushroom Stew

Pumpkin Cheddar Cauliflower Mash

Pumpkin Hot Cocoa in a Jar (for 2)

Pumpkin Butter Yogurt Swirl

Butterscotch Pumpkin Custard

Don't those look delicious? And there are even more recipes in this month's Diner News. Better get it!

Get more great  low carb recipes at Low Carbing Among Friends.

 https://www.facebook.com/LowCarbingAmongFriends

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Order my original e-book or the latest version for couples and singles, A Table for Two here. 

Cranberry Week--Cranberry Chayote Salad

My favorite time of year is just around the corner. I love fall and the holidays so much. I just couldn't stand it and had the hubby haul out my grand assortment of pumpkins, scarecrows and leaves. We had a little cool weather here, and I jumped on it! Never mind that the mid 90s are coming back later this week. I will celebrate while I can. Besides, I am testing pumpkin recipes for the October Diner News, and I am just totally into fall. But forget pumpkin--cranberries are a wonderful cool weather treat. Granted they are good all year round, but they just seem to fit cooler weather. And just try to find a bag of fresh cranberries in August. It ain't happenin'. So, when Mary at Honestly Cranberry asked me if I would like to try her dried cranberries, I jumped at the chance. Here's the deal. All those dried cranberries you see at the grocery are filled with sugar. We know we don't need that. Finding an unsweetened dried cranberry is like winning the lottery. Here's your ticket.

If you use fresh berries, you know that they are....tart. (understatement)  My first thought was to sweeten them so they would be more like the craisin type food we know. BUT It is the nature of the cranberry to be tart.Why are we messing with that? Tart is a good thing. It is interesting. So off I went to make some interesting food. The first recipe, while a winner in my head, was a bomb. I had this idea for a cran-raspberry broccoli salad. It tasted fine--maybe even good, but it kinda looked like an oddly colored mess. Pink dressing on green broccoli did not make the prettiest of pictures. And these cranberries are so special, they need to be beautiful.

So it took me a little while, and Mary even had to check back on me to see if I got them. I did, and today was the day. Two recipes that are winners! I am sure there will be more to come. But in honor of Honestly Cranberry and entrepreneurs everywhere, I declare it Cranberry week. Yes I can do that.

The first recipe is dedicated to the PBS show A Chef's Life. I love to watch Vivian Howard explore local heritage type ingredients. She talked about a Thanksgiving salad that inspired me. This is really not even remotely similar anymore, although it does still contain cranberries.  The rest is all me. But I could listen to her accent all day. This is not the prettiest of salads, but then, neither way hers! My version has caulirice instead of rice. Walnuts instead of "pea-cans" (emphasis on the pe for those in the South). Sweetened chayote squash instead of apples. And of course, unsweetened cranberries instead of sweet ones. Actually, I can't remember exactly what she said was in the recipe, I just grabbed a notepad and started jotting down my inspiration. Thanks Vivian-- or sorry. Which ever.

This is slightly sweet, but the cranberries offer a nice tang. Totally not overpowering. They soak up some of the dressing and become soft. The caulirice is tender, mild and a little earthy. The chayote keeps some texture and adds interest. The feta adds the saltiness. I do think I remember Vivian talking about balancing such flavors, but I am so not a chef. I will never play one on television, although I was once a host for a shopping channel. True.

Cranberry Chayote Salad

2 cups minced cauliflower
2 tsp coconut oil
1 chayote squash
1/4 cup water
1 packet stevia
1/4 cup chopped walnuts
3 tbsp diced unsweetened cranberries
2 oz feta cheese
4 tbsp low carb Honey Dijon vinaigrette dressing

Using a food processor, mince a head of fresh cauliflower. Heat oil in a non stick skillet. Add 2 cups of minced cauliflower and toss to coat. Reserve remaining caulirice for another meal. Cook over low heat until cauliflower is just tender. Chill.

Dice the chayote squash. In a 2 qt saucepan, simmer the squash with the water, adding more water if needed. When squash is tender but not mushy, drain water. Sprinkle the chayote with a packet of stevia and set aside to cool. Toast walnuts until crisp.

In a large bowl, combine caulirice, squash, walnuts, cranberries, feta cheese, and dressing. Chill. Fluff before serving.

Serves 4:  138 calories   6 net g carb

I used a prepared sugarfree/lowfat honey dijon dressing. Vivian would never do that. Don't tell. Make your own fresh and maybe you will be a star too. It will be a few more calories, though.

So, perhaps you want to buy some of these cranberries? You can go a little crazy experimenting with them too. Let Mary know I sent you. And no, I did not get paid for this endorsement. I did get to try two bags of unsweetened cranberries. One sliced and one diced. This recipe uses the diced, but either will work fine. Remember, these are light, not heavy like raisins. A little goes a long way!  https://www.honestlycranberry.com/

I also have an amazing Cranberry Lemon Salmon Salad that I will share later this week. It is sooooo good. Unsweetened cranberries are not the only interesting ingredient there. Since it is cranberry week, I also hope to have a cleansing beverage for you. I have a bottle of unsweetened cranberry juice that should be arriving anytime. You will just have to stop by to see what I have come up with.

My new school started last week. I love it. It feels so good to be back with the kids where I am needed. Still waiting for board approval on my hours, so  I don't know how often I will be there. I may be posting from the coffeehouse next to the school while I wait for a ride. Hoping to get my cooking done on the weekend and my computer work finished after classes let out. We are down to one car right now, but things will be looking up soon.

Get more great  low carb recipes at Low Carbing Among Friends.

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 Order any of our great cookbooks at  http://amongfriends.us/24-7-LCD.php

Order my original e-book 

or the latest version for couples and singles, A Table for Two here. 

Peppers Monterey

Stuffed peppers with a south of the border flair. Oh yes, please. These are so adaptable, so pretty, and so good for you! I say adaptable because you can vary the stuffing to be a little heavier on protein or fat by adding more chicken and cheese. You can go lighter on carbs by eating only a half of the pepper and mounding the chicken stuffing. You can go paleo by leaving the cheese out. Go keto by keeping the protein a little lower with less chicken and replacing the tomatoes and with some avocado chunks. See what I mean by versatile?

I am eating keto, so I had an all protein and fat breakfast (Maple's Meatballs) so I could use my carbs on the veggies in this meal today. Since it is the weekend, I am eating my big meal for Sunday Dinner--I am eating a whole stuffed pepper. Oh my is it worth it!

Now the chicken is wonderful, but if you are making this from scratch, it will be a little time consuming since my stuffed peppers start with cooked chicken. I know all the Diners like shortcuts, so be smart and make the Salsa Chicken into a Triple Play Meal. I prepared a couple pounds of chicken breast in the crockpot Friday night. Just the chicken plus a few taco spices and a cup of chunky salsa. Let it cook on low all night. Turn it off when you get up. Let it cool a bit and shred it with a couple of forks. Don't drain it. The shredded meat will probably absorb the liquid. Depends on if or how much solution was added to your bird. I hate that some producers do that. All about profit.(insert rant) But back to the chicken, let it rest a few minutes after shredding. If any liquid remains, you can drain that off. Mine from Sprouts absorbed it all. Add salt to taste and separate the chicken for different recipes. If you are starting from raw chicken, take about 3 oz. per serving, cover the chicken with salsa and bake until done in the center. Or use, any leftover cooked chicken and stir in some salsa. In other words, get yourself some shredded chicken no matter how you have to do it. JUST DO IT.

Peppers Monterey


3 bell peppers, any color
3 cups raw cauliflower florets
2 tbsp coconut oil
1 tsp minced garlic
1/2 tsp salt
4 tbsp thick salsa, divided use
9 oz shredded Salsa Chicken, warmed
3 oz Monterey Jack cheese
6-8 grape tomatoes, quartered or halved

Cut the tops off the bell peppers and remove the seeds and membranes. Arrange them in a snug casserole dish. Use the tops to help sturdy them if they wobble.

In a food processor, chop the cauliflower until fine like rice. In a skillet, heat the coconut oil. Add the cauliflower and saute for 5 minutes. Add the garlic and 1 tbsp of salsa. Saute another 5 minutes. Add salt to taste. Place a large spoonful of the cauliflower into each pepper. Top with an ounce of chicken. Add a sprinkle of cheese, some tomatoes and a bit of salsa. Repeat the layers until all the ingredients are used, reserving a sprinkle of cheese to add at the end of baking.

Place the peppers in a preheated 350 degree oven for 35-45 minutes, depending if you prefer a slight crunch to the pepper, or a softer texture. Add a sprinkle of cheese to the top. Slice in half to serve.

To serve 6: 220 cal.  5 net carb   16 g fat   14 g protein
To serve 3: 440 cal   9 net carb   32 g fat    28 g protein

If you would rather lower the carbs and up the protein, just add some extra chicken. Slice the peppers in half before stuffing and lay them on their sides to stuff, mounding the chicken and cauliflower mixture.

Now what to do for the other two meals for the Triple Play? Get creative.

• This chicken is amazing on scrambled eggs topped with avocado. (Had that yesterday)
• You could also make an almost instant south of the border soup by adding it to a can of chicken broth, a selection of low carb veggies and a can of Rotel tomatoes. I like to add a hunk of cream cheese to make it creamy.
• Southwest chicken salad is great. Just add it to mayo, celery, bell pepper, cheese and some jalapeno peppers. Scoop that on a bed of lettuce and lunch is served.
• Finger food! Blend in some cream cheese and diced green chilies. Form into balls and roll in pepitas.
• Mini Stuffed peppers--split mini peppers in half. Fill with the chicken and cheese. Broil a few minutes for a wonderful treat.

Love the recipes I share on this blog? My ebook helps you plan and prep to stay healthy 24/7.   http://www.247lowcarbdiner.com

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Hummus Cruciferous

I ate a lot of chickpeas/ garbanzos in my vegetarian days. I like them, but have to admit it was more often the flavors added to them that I liked rather than the legume itself. Alone, I always thought they tasted kind of musty. Who needs that? I did like the lemon and pepper flavors I used to bake them up into little crunchy snacks. No, I don't have a substitute for those I have always like hummus, but not the bland, pre-made variety. I like lots and lots of lemon. And tahini. Love tahini! And garlic. I mean what kind of husband does not like all that? So if it was not the humble pea/bean that I liked, why not try an alternative substance? Why not consider every low carber's favorite go-to substitute?

The story:

Here I am in the middle of my prep day, three crockpots going,  my second tray of roasted veggies in the oven, salad still to be made, and I stop to play with dip? Blame it on the cauliflower. Friday night I steamed a whole head. We ate half. The other half was just sitting in the fridge begging not to end up in leftover hell (my trash). Granted, I was so tired Friday night, I hadn't even properly wrapped the leftovers. Unless the serving bowl with a plate resting on top counts. Did I say I was tired?

So while trying not to munch all the roasted cabbage while I was in the kitchen, I grabbed the cauliflower. I had been thinking about this for a while, having seen this post  from The Cavewoman Cafe--with a very a while back. It had lurked on my Pinterest list of things to try someday. Today turned out to be the day. Besides, I was looking for a really flavorful way to make my school lunches tastier. This will last me all week.I changed up a few things, but the whole idea is inspired.

I have been Intermittent Fasting recently, so that means skipping breakfast. That saves me a little time on prep day. No breakfast casserole to prepare. (Hubby is on his own since I leave earlier) So rather than prepare my lesson plans, I do this while I still have light to photograph it if the recipe works. Woohoo. I love it. Unfortunately, my dear hubby does not appreciate cumin and lemon as much as I do. He can have his peanut butter, I will take this! Some times I just do not get that man. What is not to love here?

So this is my amazing cauliflower based hummus like dip. I gave it a funny Latin sounding name that is just too much fun to say. You do "get it" right? Still more fun to eat it though. At least for some of us. The hubby will have to settle for the awesome name...and a happy wife.

Hummus Cruciferous

2 cups steamed cauliflower
1 tbsp tahini (I used my home made version, Low Carbing Among Friends II page 263. )
1-2 tbsp lemon juice (I like 2, but I really like lemon)
2 tsp garlic puree
1 tsp dried parsley
1/2 tsp cumin 
1/2 tsp sea salt
1/4 tsp smoked paprika
pinch of red pepper flakes (optional)

Process all ingredients in a food processor or blender. Chill. To serve, garnish with a sprinkle of smoked paprika. Serve with vegetable dippers.

Serves 12 at 16 calories  1.4 carbs per serving

This is lighter, less pasty than traditional hummus. The flavor is really close, though. It is great with celery sticks, but red bell pepper would take it up another notch. My lunches are going to be so delicious this week.

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Buffalo Cauliflower Bites

No wings.   No beer. No real celebration of the Super Bowl here tonight.  All my guys are off partying elsewhere. Still, we are more about wedding prep these days anyway. Now that the house is quiet we just don't feel much like partying and more like relaxing. Getting old, I suppose.

I am woefully behind on my weekend prep, opting today to make a big family lunch instead. Plus, I missed grocery shopping in favor of finding out what my kids have registered for to fill their new love nest come March. Bad me! I do have a pot of soup on for tomorrow and we have some leftovers. The freezer stock will come in handy this week.

I seemed to have an over abundance of cauliflower. Some went in the soup, and the rest went to this fun snack. Now that I am off the Whole 30, I can have my favorite blue cheese dressing again.  I have seen several recipes on Pinterest for Buffalo Cauliflower. I found this one at Closet Cooking, and headed into the kitchen to roast some cauliflower. I didn't have Frank's hot sauce, so  my cauliflower is not as orange as some. Mine had a chile lime flavoring that is delish. I added a little extra vinegar that it was lacking over traditional hot sauce. It is close and yummy. Tonight, instead of being a sports theme, I will munch on these while watching Downton Abbey. Not exactly English fare, but who cares?

Roasted Butternut and Cauliflower Casserole

This dish--or should I say these dishes--are totally autumn. I am in the midst of researching some fantabulous sides for Thanksgiving. The Diner News for November is traditionally all about the biggest food holiday of the year--at least for those of us in America. The rest of you, just adopt our holiday if you want. I don't get to use butternut squash too often.  It is a little on the carby side. When I do use it, I generally add in another vegetable to stretch out the servings. This one is using cauliflower, a great low carb choice with good flavor of its own.

Oven roasting makes all the difference with these veggies. The butternut squash gets creamy and sweet. Despite the extra arm workout, I chose to cube the squash. Baking halves is easier, but then you get mashed squash, and that would never do for this culinary adventure. The roasted cauliflower offers a good texture and the little browned bits are wonderful. Roasting is definitely worth the time. Even though it is a steamy 85 degrees at our Oklahoma home today, I fired up the oven. After cranking up the air conditioner, I helped myself to a  nice sized helping here. Delish! You can choose it as a side, like I will at Thanksgiving, or as a main dish with the addition of some pre-cooked brats.What's more Octoberfest-esque than that?

The little bit of cream and cheese just takes this dish over the top. You can leave them out, and it will still be great, but oh my goodness, add that cheese and it is really special. Special enough for the grand holiday, I think. Simple, but wonderful.

Roasted Butternut and Cauliflower Casserole

6 cups of Butternut squash cubes
1 fresh cauliflower
3 tbsp olive oil
salt and pepper to taste
1/2 cup Monterey Jack cheese (or any easy melting variety)
1/4 cup heavy cream

Peel squash. Cut it into bite sized cubes. Break cauliflower into bite sized flowerets. Place vegetables into a casserole dish. Drizzle with oil and toss to coat. Sprinkle with salt and pepper. Bake in a preheated 400 degree oven for 40 minutes or until tender.

Remove the casserole from the oven. Sprinkle shredded cheese over the top and pour the cream over. Let his sit for 5 minutes. When cheese has melted, gently stir the vegetables to coat them with cheese and cream.
To make this into a main dish, stir in sliced, fully cooked bratwurst sausages.

The stats for this one ( no brats) if you can stretch it to 12 servings: 9 net carbs, 108 calories, 7 grams fat

When looking at the ingredient list, I want to say this is too simple and too easy. Truth is, cutting that squash is a bit of a workout. I hear you can buy it in some produce sections already cubes, For the big day, it might be worth the investment. Until then, I will cut and peel for myself and count it as exercise. The flavors are simple and natural. This stuff is really too good to mess with. It should serve 12--but I doubt it will here. Too yummy and not enough other goodies to compete with it today! I would love to try this with Delicata squash, but two grocery stores and none to be found in my parts. Soon, I hope. That would lower the carb count.

If you have a favorite Thanksgiving side dish, please consider sharing it for the Diner News. I have covered all of our old favorites and I am on the hunt for some new things to try. I would love to include some Diner Fan recipes. Just go here to link to my email. If you aren't already a subscriber to the Diner News, and you send your recipe, I will send the November edition to you for free!