I’ve really been loving cauliflower lately. When I saw it was on sale last week at my local grocery store, I was all over that! I debated making a batch of my favorite cheesy cauliflower soup, but knew I should crawl out of my comfort zone and come up with something new. I decided on a cheesy cauliflower bake. I wanted it to be super cheesy and creamy in the center with a crispy panko topping. That is exactly what I got; it was perfect!
After browsing quite a few recipes for inspiration (on pinterest, of course), I settled on a recipe to use as a template for my delicious creation. I started with this cheesy cauliflower bake recipe from Mels Kitchen Cafe, added onions, changed out the topping, and made a few other adjustments.
I like to use sharper cheeses for dishes like this or homemade mac and cheese; I absolutely love that sharp taste when the cheese is melted. I used a mix of sharp cheddar and mozzarella (about 1 1/2 c cheddar and 1/2 c mozzarella), because it was what I had in my fridge, but of course, you could use any cheese you like. I wanted to cut some calories so I stuck with 1% milk for this dish. You can substitute heavy cream or half and half (or half cream and half stock/broth as Mel did) for the milk, and it might turn out thicker/creamier. Don’t get me wrong, this cauliflower bake was creamy; but it wasn’t terribly thick. Overall, I’m super happy with this side dish and will definitely make it again! It will be perfect for family get-togethers over the holidays or an easy potluck dish!
- 2 cloves garlic, diced
- 2 Tbsp butter
- 2 Tbsp flour
- 2 1/2 cups milk, slightly warm
- 1 head of cauliflower, broken into florets
- 1 medium onion, diced
- 1/2 tsp dried parsley
- 1/2 tsp dijon mustard
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 cups shredded cheese, divided (I used sharp cheddar + mozzarella)
- 1/4 cup grated parmesan cheese
- 1/4 cup panko breadcrumbs.
- Preheat oven to 350.
- In a large saucepan, melt butter over medium heat. Add garlic and flour and cook until golden and fragrant.
- Slowly whisk in the milk. Add cauliflower, onions, parsley, mustard, salt, and pepper and stir.
- Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for 6-8 minutes, until cauliflower is tender.
- Remove from heat and stir in 1 1/2 cups of the shredded cheese and all of the grated parmesan.
- Pour mixture into a 9x13 baking dish and bake for 15 minutes. Remove from oven, and sprinkle with remaining cheese and panko breadcrumbs.
- Bake an additional 10 minutes until topping is golden brown.
You may substitute heavy cream or half and half (or half cream and half stock/broth) for the milk to make it thicker.
I stumbled across a pin titled OMG Chicken on pinterest and it sounded too easy not to try. It had a broken link and I couldn’t find the dish on the website it was pinned from; fortunately the directions were in the pin description. I cut it in half for a quick and easy dinner for two…well, I’m a vegetarian so it’s dinner + lunch for my husband. He loved it, though! And with how easy it was to prepare, I can definitely see myself making this again. I served it with a creamy skillet corn that was amazing and
just might be is definitely my new favorite way to serve corn!
- 2 chicken breasts, thawed (slice in half if very thick)
- 1/4 cup sour cream
- 2 Tbsp Parmesan
- pinch of garlic salt and pepper
- Italian breadcrumbs for sprinkling
- Place chicken breasts in a 9×9 baking dish lined with foil.
- Mix sour cream, Parmesan, garlic salt and pepper in a small bowl.
- Slather over chicken breasts and sprinkle Italian breadcrumbs over top, I used maybe 2 tsp.
- Bake at 350 for 25-30 minutes for a thinner breast, up to 45 minutes for a thick one.
Creamy Skillet Corn (serves 2, from plainchicken.com)
- 1 1/2 cups frozen corn, thawed
- pinch of salt, pepper, and garlic salt
- 1/2 Tbsp sugar
- 2 Tbsp butter
- 1/4 cup water
- 1/2 Tbsp flour
- 2 Tbsp milk
- grated Parmesan for sprinkling
- Melt butter in a skillet, then add corn, salt, pepper, sugar,and water.
- Cover and simmer 5 minutes or until corn is heated thoroughly.
- Combine flour with milk, whisk with a fork until smooth. Stir into corn.
- Cook five more minutes, stirring constantly.
Okay, all I had was penne pasta but it’s basically the same thing, right? Easy and delicious; this dish can be whipped up in no time with very little work. I would usually use homemade tomato sauce, but a jar suffices after a long day! You can add some sauteed vegetables and garlic to give it a little kick.
- 1 jar tomato sauce
- 1 14 oz container ricotta cheese
- 1 box of pasta, I prefer penne but really any kind works
- 1-1 1/2 cups mozzarella cheese
- Cook pasta according to instructions on box.
- In a bowl combine pasta, ricotta, and tomato sauce. You can also just combine the pasta and ricotta and spread the sauce over the top – up to you!
- Pour in a baking dish and sprinkle with cheese.
- Bake at 350 until cheese begins to brown, 30-45 minutes.
Your thighs will forgive you, I promise. This dip is one of my favorites and always a crowd pleaser. I usually add a couple handfuls of frozen spinach, but I didn’t have any this time. If I am entertaining, I double the recipe and cook it in either a 9×13 or a large round casserole dish. It’s also great if you put a tablespoon of the dip on a crescent roll, fold it it into a little pocket and bake it – delicious!
Creamy Artichoke Dip
- 4 oz cream cheese
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 mozzarella, shredded
- 1/4 cup parmesan, grated
- 1/4 tsp garlic salt
- 1/2 tsp pepper
- 1 14 oz can of quartered artichokes
- optional: additional mozzarella and parmesan to sprinkle on top before baking
- Drain artichokes and cut them up. They don’t have to be too finely chopped; I usually cut each quarter into fourths.
- In a medium bowl, beat cream cheese, sour cream, and mayonnaise until thoroughly combined.
- Add cheeses, garlic salt, pepper, and artichokes and mix to incorporate.
- Pour into a baking dish and sprinkle with additional cheese if you wish.
- Bake at 350 for 25 minutes or until top begins to turn golden.
The perfect breakfast for a chilly morning! This cinnamon oatmeal was delicious, but the cream cheese icing is what really added that cinnamon roll flavor. Perfection! This was the first time I have baked oatmeal, and I really liked the texture it had. I’ll definitely be doing this again, but next time I think I’ll add fresh apples.
- 1 cup dry oats
- 1 1/4 cup milk
- 2 Tbsp maple syrup
- 1 Tbsp brown sugar, packed
- 1 tsp cinnamon
- 1/2 tsp vanilla
- pinch of salt
- additional brown sugar for sprinkling
- Mix everything together in a small-medium sized bowl.
- Pour half into a each of two 1 cup oven-safe dishes, I used Pyrex glass bowls.
- Bake at 375 for 15-20 minutes in the middle rack, move it to the top rack and broil for couple minutes to get the top nice and crispy if you want. You could also microwave it if you’re short on time; I’d say about two minutes.
- Sprinkle with brown sugar and top with cream cheese icing (recipe below).
Cream Cheese Icing
- 1 Tbsp cream cheese
- 3 Tbsp powdered sugar
- 1/2 tsp vanilla
- Microwave cream cheese for about ten seconds to soften it up.
- Add powdered sugar and vanilla and mix with a fork or whisk (a fork works just fine since it is such a small amount).
- Drizzle over oatmeal.
My husband loves baked macaroni and cheese, so whenever I find an interesting looking recipe, I have to give it a go. I came across this on pinterest and have never seen mac & cheese made like this before! Continue reading