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Spicy Cauliflower Cheesy Power

20 Feb

From what I can tell, there are two groups of Paleo Dieters: “The Cordain-ies” ( who follow Dr. Loren Cordain’s philosophy on no dairy) and the “Sisson-ers” ( who follow Mark Sisson’s philosophy where dairy is allowed, but amount is dictated by a person’s aversion to lactose and casein).  I made up these words to pay my sincere respect to each of these great pillars in the Paleolithic/Primal community….:)

Whether you are a “Cordainy” or a “Sisson-er” this recipe can be tailored for each of you because I have made it both ways – with cheese, and with out. Both are fantastic. So, I will leave the final decision-making up to you. This dish pairs well with chicken, beef, or in our case tonight….venison. Mmmmmmmm. Enjoy!

Cook Time: 45 minutes

Serves: 4-6 people

INGREDIENTS

  • 1 large head of cauliflower ( comes to around 2 pounds)
  • 1 tablespoon of butter melted
  • 1/2 cup of almond flour
  • 1 large egg
  • 3 ounces of shredded cheddar cheese * ( omit this if you want no dairy)
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1 teaspoon of dried mustard powder
  • 1/2 teaspoon of paprika
  • 1/4 teaspoon of cayenne pepper ( don’t freak out –  this is not a super spicy dish..I promise)
  • 1 cup of coconut milk
  • 1 + tablespoons of water to thin out batter

DIRECTIONS

  • Preheat oven to 400 F. Use the oven rack in the middle of the oven to cook your dish. You will be using an 11 X 7 baking dish for this.
  • Take your cauliflower and start trimming the leaves and the curds off the stem, working your way around. You want to try to keep your cauliflower pieces in tact when you cut them off the stalk. Place the pieces in a small glass bowl that is microwave safe. Add water to your glass bowl until all of the cauliflower pieces are in contact with water. Cover with plastic wrap and microwave for 5 minutes. Rest, still covered in the plastic for another 5 minutes, then uncover – let rest for 5 more minutes while preparing your other ingredients.
  • In a large bowl, combine half of your cheese ( you will use the other half later), butter, almond flour, egg, seasonings, and coconut milk. Batter should resemble more of a pancake batter than a dough. Add 1 + tablespoons of water to achieve desired consistency.
  • Drain the water from the cauliflower. Using your hands, ( take care because cauliflower may still be hot) start to tear apart the cauliflower curds into smaller curds. You can do this by rubbing the curds between your hands to break them up. Once broken up, add all cauliflower to the large mixing bowl. Using a spatula, mix all ingredients together. Spread evenly in baking dish and bake for 20 minutes.
  • After 20 minutes, remove from heat and turn your boiler to high. Add the remaining half of cheese and bake another 7 minutes. Rest 5 minutes before serving.
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Posted by on February 20, 2012 in Veggies

 

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