From Kristi’s Kitchen
Ingredients:
1 head cauliflower, chopped
24 oz. organic chicken stock seasoned with garlic powder and sea salt
2 tbsp. organic butter
1 ½ tbsp. organic half-n-half
1 tbsp. reserved cooking liquid (maybe a bit more as needed for desired smoothness)
1 ½ tsp. fresh finely chopped rosemary
6-9 “Not Ya Mama’s” Southern Cheese Straws, crumbled (see earlier post)
1 tbsp. organic butter for the crumble
1/3 c. grated organic parmesan cheese
Directions:
-Boil chopped cauliflower in seasoned chicken stock until liquid is almost gone
-Drain and reserved excess chicken stock
-Place cooked cauliflower in stand mixer with butter, half-n-half, cooking liquid and whip until desired smoothness adjusting liquid as needed
-Fold in rosemary and spread into small 2” deep casserole dish
-Combine the organic butter, parmesan and cheese straws
-Top cauliflower with crumble mixture
-Bake for 10 minutes or until golden in preheated 350 degree oven
Serves 4
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