“Art has no right answer. The best we can hope for is an interesting answer.” Seth Godin
Another side dish. But blessedly, not another side dish with zucchini. Or as my friend across the pond recently told me, in their part of the world a zucchini is called a courgette.
Listen up, my Yankee friends. Come summer when you can’t pay your friends to take any more of your zucchini surplus off your hands you could tell them you have a lovely courgette or two and you’d be happy to share. Thank you, Light of my life!
So what is the main ingredient of this side dish? The vegetable that was one of my least favorites until I discovered it’s versatility, cauliflower. Eating cauliflower plain always left me wanting something a little more. Roasting helped, but that’s just scratching the surface with this amazing vegetable.
1 pound fresh cauliflower, shredded or chopped fine
2 T butter, melted
1 small onion, minced
4 ounces or 1 cup cheddar cheese, shredded
1/2 cup parmesan cheese, shredded
1 t salt
1/2 t pepper
1/3 cup cream
2 T cold butter
Preheat oven to 375. Grease a 7×11, or there about, pan.
Mix together everything except the cold butter. Place, lovingly, into the prepared pan. Dot with cold butter. Bake for about 45 minutes until crusty brown.
Here is my creation of this dish fresh out of the oven. My pan was slightly smaller that a 7×11, so the ingredients were a bit deeper. This means that I baked this an extra 20 minutes to make sure it was cooked throughout.
So here we have a lovely scoop of this delicious dish with a sprig of not-quite-dead parsley just seconds before I heated it in the microwave and had it for breakfast. I would recommend reheating it in a pan on the stove in order to preserve and enhance the lovely crust. But even microwaved, it was wonderful!
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.