Here is an easy healthy cauliflower bake that I made tonight. I find a lot of people just cover cauliflower with cheese which totally isn’t my style; I try to use fresh herbs whenever possible but you can also sub in dried. The herbs and sautéed veggies add awesome flavour without hiding the cauliflower and the bread crumbs yield a nice little crunch. I served this with Green Beans with Thyme and Slivered Toasted Almonds alongside Goat Cheese and Arugula stuffed Chicken Breasts, and a Sweet Potato Biscuits. I’ll post those recipes too, I just put them all in the oven at the same time with a 5 minute delay on the beans!
Oven 350 degrees
Glass baking dish
1/2 large head Cauliflower Florets, lightly steamed to just tender
2 teaspoons Unsalted Goat Butter
1/4 cup Onions, chopped
1/2 cup Celery, chopped
1/4 cup Mushrooms, chopped
1/2 cup Vegetable Stock
1/2 teaspoon Sage, minced
1/2 teaspoon Marjoram, minced
1/2 teaspoon Thyme, minced
1/2 teaspoon Sea Salt
1/2 cup Gluten Free Breadcrumbs
Melt butter in a heavy nonstick saucepan over medium heat. Add chopped onions, celery and mushrooms and sauté 4-5 minutes or until tender.
Stir in herbs and stock and simmer for 2 more minutes. Add salt and pepper to taste.
Stir in cauliflower and toss to coat. Transfer mixture to a lightly oiled baking dish. Sprinkle with breadcrumbs and bake 15 minutes.
Note: If you wish to use dried/ground herbs just reduce to 1/4 teaspoon measurements.