Holy heck, sometimes I make something and I impress myself. I honestly have never in my life eaten “cheesy cauliflower” so I’m not quite sure what brought on the desire to make this dish but I’m so glad I did.
What’s Smart and Sexy About This Dish?
Cauliflower--If you are of a fairer skin like me you know what it’s like to be looked over for someone with more bronze to her skin. It hurts…at least it used to until I realized how sexy is not skin deep.
The same is true for cauliflower. It’s white-ness doesn’t initially attract people but when they get to know it–they see it’s sexiness.
Despite it’s pale color, cauliflower contains antioxidants such as beta-carotene that protect you from free radical damage and reduces your risk for disease.
It also contains glucosinolates and thiocyanates, which increase the liver’s ability to do one of its jobs — get rid of any crap in our bodies.
Coconut Milk–Anyone who knows me knows that I think that cows milk should be left to calves to do what it was intended to do–grow a calf into a cow.
If you are looking to reduce the amount of dairy in your life, IMHO, Coconut Milk is one of the best “milks” out there.
It contains 89 milligrams of magnesium, which calms the nerves and helps to maintain normal blood pressure. Who doesn’t want to feel calm and relaxed?
Looking to balance your blood sugar levels? Coconut milk contains manganese, which helps to metabolize glucose…meaning it regulates blood sugar levels. Balanced blood sugar levels = Smart & Sexy.
I hope you enjoy this as much as I do. Let me know what you think–leave your comments below and please share with someone you love!
Say “Cheesy”, Cauliflower
1 head of cauliflower, cut into medium florets
1 can full fat coconut milk
1 8oz bag Vegan Cheddar Cheese
1 teaspoon dry mustard
½ teaspoon paprika
¼ teaspoon cayenne pepper
1 teaspoon sea salt
1 ½ cup gluten-free bread crumbs (2 slices gluten-free bread)**
Preheat oven to 350°. Place rack in the middle of the oven.
Bring large pot of water to a boil. Add cauliflower florets and boil for 3-5 minutes, or just until tender. Drain and set aside.
In a small pot, heat coconut milk until almost boiling. Add in Vegan Cheddar Cheese, dry mustard, paprika, cayenne pepper and sea salt stirring constantly until “cheese” is melted.
Mix cheese mixture into the cauliflower until the cauliflower is well coated. Mix in 1 cup of the breadcrumbs.
Pour into an 11 x 7 Pyrex dish and top with remaining breadcrumbs.
Bake for 30-45 minutes, or until dish is hot and bubbly and breadcrumbs are crisp and brown. Enjoy!
**To make your own breadcrumbs, tear bread into pieces and whirl in a food processor or blender until crumbs form.**