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Cauliflower cheese
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<blockquote data-quote="LooperCat" data-source="post: 1786438" data-attributes="member: 468055"><p>I adore cauli cheese, and didn’t have it for ages because the low fat version (because I was a good NHS patient and followed the low fat advice) was just so wet, thin and generally miserable. So when I switch to LCHF food, I gave it another go. I cook in batches, one cauli does four meals:</p><p></p><p>1 cauliflower, ripped into florets, roasted at 180C with a tbsp goat butter and 1tbsp olive oil (plus S&P) for around 40 minutes, tossed every 10 minutes until golden brown. </p><p></p><p>Sauce: I can’t eat cow dairy, so feel free to sub whatever you like!</p><p>1 tub herby soft goat’s cheese from Lidl</p><p>1 125g pot double goats cream</p><p>120g hard sheep’s cheese (keep 1/3 back for sprinkling on top)</p><p>1/4 pot Alpro soya yogurt </p><p>Plenty of salt and pepper </p><p></p><p>Stir all the sauce ingredients together and season to taste. Layer the roasted cauli in oven dishes, (for freezing I use foil takeaway containers, as they go straight in the oven from frozen) and split the sauce between them. Sprinkle the reserved grated cheese on top, and bake until golden brown on top <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p><p></p><p>Roasting it first gives it a wonderful nutty flavour, and all the cheese and cream makes it so rich. It’s just wonderful, I have it at least twice a week. I use a similar recipe to make fish pie - I just add fish pie mix and dill to the sauce, with a celeriac mash on top.</p></blockquote><p></p>
[QUOTE="LooperCat, post: 1786438, member: 468055"] I adore cauli cheese, and didn’t have it for ages because the low fat version (because I was a good NHS patient and followed the low fat advice) was just so wet, thin and generally miserable. So when I switch to LCHF food, I gave it another go. I cook in batches, one cauli does four meals: 1 cauliflower, ripped into florets, roasted at 180C with a tbsp goat butter and 1tbsp olive oil (plus S&P) for around 40 minutes, tossed every 10 minutes until golden brown. Sauce: I can’t eat cow dairy, so feel free to sub whatever you like! 1 tub herby soft goat’s cheese from Lidl 1 125g pot double goats cream 120g hard sheep’s cheese (keep 1/3 back for sprinkling on top) 1/4 pot Alpro soya yogurt Plenty of salt and pepper Stir all the sauce ingredients together and season to taste. Layer the roasted cauli in oven dishes, (for freezing I use foil takeaway containers, as they go straight in the oven from frozen) and split the sauce between them. Sprinkle the reserved grated cheese on top, and bake until golden brown on top :) Roasting it first gives it a wonderful nutty flavour, and all the cheese and cream makes it so rich. It’s just wonderful, I have it at least twice a week. I use a similar recipe to make fish pie - I just add fish pie mix and dill to the sauce, with a celeriac mash on top. [/QUOTE]
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