Oh My! That’s all I can say right now. Today’s post was supposed to be PF Chang-style Mongolian Beef. It’s an awesome recipe.. it’s an AMAZING recipe and I was 100% ready to share it with you…. until about 20 minutes ago. What happened 20 minutes ago, you ask? Oh My! Let me tell you…
So.. I love food!! I love to eat good food, I certainly love to cook good food, I have even thrown parties for no reason other than to just serve good food!! The flip side of this is that I am not one of those
evil fortunate people who can eat and eat and eat and only way 102.6 lbs. Oh no, I have been blessed with the metabolism that could rival the slowest of turtles running through peanut butter. Any and every diet out there, I have tried. Working out? I have tried. Both simultaneously, I have tried. End result… big fat zero!! My extra fluff sticks to me like a teenage stalker in a slasher film and no matter what I do, I never lose weight. So I finally decided to make a huge change and break up with the one thing I love almost as much as I love my husband… the ‘C’ word… carbs! Surprisingly, THIS time, not a big deal… I have not cheated, I have not stressed, I have not even given it a second thought. Since I have started, there was one night we ordered pizza.. I ate pizza without guilt and then the next morning, coffee and cheese stick in hand, back to the low carb side of town I went.
Now, anyone who has walked down this path knows that CHICKEN CHICKEN CHICKEN gets old pretty gosh darn fast. The trick is to try new things and obviously change your opinion on how you look at what you shove down your gullet. Enter.. Cauliflower. I have never been a fan of cauliflower. It’s not that I hated it (because if you dunk anything in ranch dressing and it will be delicious) I just never had it on my top 10 list of vegetables. And let’s be honest, my list of favorite vegetables wouldn’t reach 10 on a good day. So here I am, can’t have carbs.. can’t have potatoes.. can’t have rice or pasta or anything I would normally make as a side dish. What’s a girl to do???? Enter… Cauliflower…
This dish honestly blew me away. I knew it was going to be good based on the starting line-up but I just didn’t know HOW good this was going to turn out. I even tricked Big Scary Mike with it.. In our marriage, we really don’t fight. We’ve been together long enough that we know each other’s trigger points and for the most part, we are a pretty chill couple. However, when we DO fight, it’s always over really important stuff like Christmas light placement and the time I tried to trick him with hidden cauliflower (which he hates!!) and he caught me before-hand. That was doozy. Notice my key word… BEFORE-HAND!!!! I learned from my mistake last time, this time I walked very purposely into his office (where he was completely distracted by his computer).. announced ‘cheese, green onions and bacon… try it’ and shoved a fork full of food into his mouth. Munch.. Munch.. Munch… hmmm, that’s good. Really???.. I ask…. Yeah, its really good. HA!!!!! I then had to explain the gloating look on my face and while he was not amused that his wife is a straight up, conniving
evil woman .. even he had to admit that what I fed him really was that good.
Loaded Cauliflower Casserole
You will need:
12 oz of your favorite cheese
8 oz cream cheese (softened)
6-7 green onions – diced
Head of cauliflower
32 oz Chicken broth
6-8 pieces of bacon (or one pouch of pre-cooked)
Salt & Pepper to taste
Pre-heat your oven to 350 degrees and bring your chicken broth to a boil. If it looks like you need more liquid, feel free to add water… this is a really quick boil and I almost feel bad wasting a whole carton of broth on it .. what we won’t do for good food. LOL!! Start by taking your cauliflower head and cutting it into florets. I do a rough dice on mine, not too big, not too small.. bite sized. Add them to your boiling broth and let them cook for 2-3 mintues. Drain and set aside to cool a bit. In a big bowl, combine your cream cheese, salt & pepper and half of your shredded cheese.
Now is when you should add in seasonings of your choice. I am very heavy-handed when it comes to spices and I think that seasonings are a personal choice… so put a few dashes in of what you like. In this house, if it’s standing still, it’s getting covered in onion powder, garlic powder, S & P and sometimes red pepper, if I’m feeling a bit sassy that day. Key note: you do not want to rush this part.. if you try to hurry you will fling your cream cheese on your kitchen cabinet. Please don’t ask how I know this. Just .. don’t!
After you have all of your cheese combined, stir in your green onions and bacon pieces and then your cauliflower florets.
As you stir them all together you will notice that the clump that was your cheese mixture starts to loosen up from the heat and when everything is covered in yumminess, move it to a 9 x 9 or a 3 quart pan. Cover the dish with tin foil and pop it in your oven for 30 minutes. At this point, you can take it out of the oven as is or you can remove the foil and broil the top so you have that layer of dark, crunchy cheese on top. That too, is a personal decision.
Remove it from the oven, try to let it cool on the counter for a few minutes to let everything inside that blanket of crunchy cheese set up. Anyone who can follow this suggestion, please let me know how it turns out.. I was unable to wait… I HAD TO TRY IT RIGHT NOW!!
Two words… Oh My!! It’s cheesy and creamy and then you get the crunch of onion and then there’s some bacon and it doesn’t taste anything like cauliflower … it just tastes delicious!!!!
Tell me how you like it 🙂