Cheesy Cauliflower Dippers

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Photo Credit: Super Health Kids, 2014.

Cauliflower is kind of a rockstar when it comes to eating well. Not only is it a delicious side veggie to include with dinners or a great veggie to serve raw on a veggie platter; it can also turn many of your favorite guilty pleasure foods into healthier, but still tasty, options. This idea from Super Healthy Kids is another great way for cauliflower to shine as a snack or meal. Check it out.

Ingredients:

1 medium head cauliflower
1 egg, slightly beaten
1 cup Mozzarella cheese, shredded, divided in half
1/2 cup shredded Parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic salt

Directions:

Preheat oven to 425 ° F.

Rinse a head of cauliflower thoroughly. Then, roughly chop. Put chopped cauliflower into the food processor until it has broken down into very fine bits.

Heat an inch of water in a pot until it boils. Put the cauliflower mixture into the water and steam for 4-5 minutes. Cover with a lid while it cooks, but be sure to keep an eye on it so the water doesn’t boil over.

Once steamed, put cauliflower through a fine mesh strainer to drain the water. Use a spoon to squeeze as much water out as you can. Then, use a clean dry towel to squeeze out the rest of the extra water. Be careful though – water will be hot!

Combine cauliflower with the rest of your ingredients (using half the mozzarella and none of the Parmesan). Mix until well combined.

Place a piece of parchment paper on a baking sheet and spray lightly with nonstick cooking spray.

Spoon cauliflower mixture onto parchment paper and form a kind of “loaf” with your hands – recipe should form a rectangle that’s about 8 1/2″ x 11″.

Bake for 30 minutes, or until golden brown and set. Remove from oven and sprinkle with remaining mozzarella and Parmesan cheeses.

Bake for another 10 or so minutes, until cheese is bubbly.

Remove from oven, slice and serve with your favorite dipping sauce.

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Mushroom and Fontina Stuffed Roasted Potatoes

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Are you bored with you ordinary loaded baked potatoes. Why not dress them up with an elegant topping of  buttery mushrooms and a wonderful ooey gooey melted cheese? The perfect comfort food for a Meatless Monday!

Serves 4

Ingredients:
4  russet baking potatoes
5 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 1/4 pounds mixed mushrooms (i.e. maitake, oyster and enoki), cut into small pieces
Kosher salt, to taste
Ground black pepper, to taste
1 cup Italian Fontina cheese, shredded
Chopped parsley, for garnish

Directions:
Preheat the oven to 450°F.

Wash or potatoes  thoroughly with a stiff brush and cold running water. Pat dry with paper towels.

Using a fork, pierce the potatoes several times all over. This will allow the moisture to escape during cooking.

Place  the potatoes in a large  bowl and coat lightly with oil. Sprinkle with kosher salt.

Place the potatoes on a baking sheet, and bake the potatoes for about 1 hour, until tender or until  the skin feels crisp but flesh beneath feels soft.

Meanwhile, in a large skillet, melt 1 tablespoon of the butter in the olive oil. Cook the mushrooms over moderately high heat, stirring occasionally, until tender and golden, about 5 minutes. Season with salt and pepper, to taste.

Slice halfway down the length of each potato, then crack  each of the spuds open by squeezing the ends towards one another. It will pop right open. Be very careful; there will be some steam released. Spoon 1 tablespoon of butter and 2 tablespoons of cheese into each one. Season with salt. Top with the mushrooms and the remaining cheese. Bake for 3 minutes, until the cheese melts. Garnish with parsley and serve hot.

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Sautéed Mushrooms with Polenta

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A savory appetizer or main dish full with of flavorful mushrooms sautéed in herbs and a rich balsamic vinegar sauce, spooned over creamy polenta with melted  smoked gouda cheese.

Serves 4 to 6

Ingredients:

For the  mushrooms:
4 Tablespoons olive oil
1 1/2 pounds Baby Bella  mushrooms, sliced
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
3/4 teaspoon black pepper
6 garlic cloves, minced
3 Tablespoons balsamic vinegar
3/4 cup chicken broth
3 Tablespoons unsalted butter
Salt, to taste

For the  polenta  (See Cook’s Notes):
2 1/2 cups milk
2 1/4 cups chicken broth
1 1/2 cups instant polenta
8 ounces  smoked gouda  cheese, shredded (See Cook’s Notes)
Salt, to taste

Directions:

For  the mushrooms:Warm a large skillet over medium-high heat. Add oil. When oil begins to shimmer, add mushrooms; and cook stirring occasionally for 7 minutes. Stir in thyme, oregano, pepper and garlic; continue to cook, stirring, for 1 minute. Stir in balsamic vinegar, scraping up any brown bits from bottom of pan, stirring constantly about 30 seconds. Stir in chicken broth, reduce to low. Stir in butter.  Adjust the seasoning with salt to taste. Keep warm.

For polenta: In a saucepan, bring 2 1/2 cups milk and 2 1/4 cups chicken broth to a boil. Reduce heat to medium; gradually stir in polenta; cook, stirring constantly until mixture thickens, about 3 minutes. Add more liquid (broth, milk or water) as needed to achieve desired consistency. Remove from heat. Add shredded cheese; stir to combine until smooth. Salt to taste. Serve polenta warm topped with mushrooms.

*Cook’s Notes:
Other cheeses may be substituted. A few recommendations: Gouda, Gruyère, Havarti, Fontina,  or Cheddar.

For a homemade polenta, follow the link here: Creamy Polenta

 

 

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Thank you so much!

TODAY.com Parenting Team FC Contributor

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