Easy Cheesy Baked Cauliflower

Currently cauliflower is abundant, affordable and fresh from the field thanks to our amazing local vegetable producers! A friend gave me this recipe years ago and it has since become a family favourite.  A perfect dish for potlucks as it can be put together a day ahead and kept in the fridge until ready to bake.  

Easy Cheesy Baked Cauliflower

Ingredients:

  • 1 whole cauliflower
  • 3/4 cup mayonnaise
  • 1/2 cup sour cream or plain yogurt
  • 1 tbsp chopped dill
  • 1/8 – 1/4 tsp cayenne pepper
  • 1 cup shredded cheese

Directions:

Preheat oven to 375 F.

Leave cauliflower whole or cut into large pieces. Set into large pot with an inch or two of water and steam for 20 minutes.  Drain & let cool slightly.

Place cauliflower in greased 9″ X 13″ baking dish.  Blend mayonnaise, sour cream or yogurt, shredded cheese, dill & cayenne pepper.  Spread evenly over cauliflower.  Bake 15—20  minutes until bubbly and brown.

 

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Maple Quinoa Salad

With spring’s arrival the desire for quick and easy make-ahead meals increases. This whole-grain quinoa salad fits the bill, plus it incorporates one of my favourite flavours — maple! 

I use locally grown “Prairie Quinoa” along with Manitoba maple syrup produced in our area.  An excellent salad to add to your meal-prep repertoire!  

Maple Quinoa Salad

Main Ingredients:

  • 1 cup quinoa
  • 2 cups water
  • 1 tbsp maple syrup
  • 1 red pepper, diced
  • 6 -8 green onions, chopped
  • 1 cup kernel corn (frozen or canned)
  • 1 cup canned black beans, rinsed and drained
  • 1/2 cup pecans, walnuts or almonds, chopped

Vinaigrette:

  • 1/4 cup apple cider vinegar
  • 3 tbsp canola oil
  • 2 tbsp pure maple syrup

Directions:

Place water, quinoa and 1 tbsp maple syrup in medium saucepan and bring to a boil.  Stir, cover pot, reduce heat and simmer for 15—20 minutes until cooked through.  Remove the saucepan from heat, fluff quinoa with a fork and let sit 5 —10 minutes.  Cool completely and transfer to a serving bowl.

While quinoa is cooling prepare peppers, green onions, corn, black beans and nuts.  Whisk together apple cider vinegar, canola oil and maple syrup.

Add veggies, beans, nuts and vinaigrette to cooled quinoa. Toss well and refrigerate until ready to serve.