Do you ever feel like you’re living for the weekends? I mean, I actually really enjoy my weekdays. I do. Smoothies from Nektar juice bar, yoga classes at We Yogis, lots of park and activity time with my boys. But still in the back of my head I’m counting down to Friday. And then Friday gets here, and poof it’s Monday. It’s a sad reality for most people I think. And I have no words of wisdom or advice to offer you, I’m just acknowledging/complaining. I feel like I’m going to be looking forward to Fridays so much that all of the sudden I will be 97 (if I’m so lucky), and all days will be exactly the same. Except I hope by the time I’m 97 they have invented an age-reversing serum so I look and feel like I’m 34. Just kidding, 26.
In the meantime, I like to eat through my weekdays. Generally healthy but indulgent. That’s exactly what this cauliflower casserole is. All the ingredients of a loaded baked potato, but healthier with cauliflower instead. Perfect side dish with steak. That’s how we ate it!
- 2 heads cauliflower, chopped into bite size pieces
- Olive oil, Salt & Pepper
- 1.5 cups smoked gouda, shredded
- 1 cup light sour cream
- 1/2 cup milk
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- 3 slices bacon, cooked and chopped
- 1 cup plain or italian breadcrumbs
- 2 tablespoons butter, melted
- 1 cup cheddar, shredded
- Chopped green onion or chives, optional
Start by roasting the cauliflower. You can steam it instead, but roasting it adds a really delicious flavor. After the cauliflower is chopped up, drizzle it with oil, S&P and roast at 400 for 20 min. Meanwhile, mix together the gouda, sour cream, milk, 1/2 tsp salt and 1/4 tsp pepper. Stir in the chopped bacon (I just microwave mine for about 5-7 min). When cauliflower is tender, remove from baking sheet and mix with the sauce. Reduce oven temp to 350. Pour into a casserole dish and top with cheddar. Mix melted butter with breadcrumbs and pour over casserole. Bake at 350 for 10 min, or until cheese is melted. Top with green onions or chives.