Have you ever heard the phrase, \u201cmy little chou-chou\u201d? It\u2019s a French term of endearment meaning \u201cmy little cauliflower\u201d \u2013 how cute is that!<\/p>\n
Cauliflower hasn\u2019t always had a beloved reputation, but these past couple of years it\u2019s become the IT veggie \u2013 and that\u2019s just fine by me! Cauliflower is rich with anti-inflammatory nutrients and vitamin K. It\u2019s also an excellent source of Vitamin C and very low in calories. Gotta love that!<\/p>\n
Traditionally white in color – you might be surprised to know that it can be found in brilliant lime green, orange, and purple too! And it\u2019s so versatile – it can be boiled, steamed, roasted, pickled, or simply eaten raw.<\/p>\n
And these days you can get it \u201criced\u201d at the store \u2013 which is d\u2019lish to turn into carb-free fried rice. There\u2019s even cauliflower pizza crust variations too \u2013 yum!<\/p>\n
Instead of mashed potatoes as a side dish \u2013 whip up some cauliflower instead! For an even more exciting twist, try my recipe for Cauliflower Cheddar Custards.<\/b><\/p>\n
So grab some cauliflower and see for yourself – eating healthy really can be delicious!
\n-Kathy<\/p>\n
Cauliflower Cheddar Custard<\/b>
\nThis makes an excellent light supper served with a salad, or an accompaniment to a big juicy grilled steak.
\nMakes 4 servings<\/p>\n
1 cup milk
\n1 1\/2 cups finely chopped cauliflower
\n1 Tbsp. minced garlic
\n1 tsp salt
\ntiny pinch cayenne pepper
\n2 tsp cornstarch
\n1 Tbsp. sherry wine
\n4 eggs
\n1 cup (5 ounces) shredded cheddar cheese<\/p>\n
In a small saucepan, combine the milk, cauliflower, garlic, salt and cayenne. Heat over medium heat until simmering, then cook for about 5 minutes or until cauliflower is very tender. (Do not let it boil.)<\/p>\n
In a small cup or bowl, mix the cornstarch and sherry until smooth. Whisk this slurry into the hot mixture and let cook for about 1 minute or until thickened. Remove from heat.<\/p>\n
In a large bowl, whisk together the eggs until well combined, and then stir in 1\/3 of the hot cauliflower mixture. Then add the remaining hot cauliflower mixture and stir well to combine. Fold in the cheese.<\/p>\n
Meanwhile, preheat oven to 350 degrees F.<\/p>\n
Divide mixture between 4 well-buttered 6-ounce custard cups. (Use a ladle to do this and be sure to stir up mixture well when portioning.) Set custard cups on a rimmed baking pan and bake for about 20 minutes or until the tops are golden and a wooden toothpick inserted in the centers comes out just barely clean. The centers should still be just slightly wiggly as the custards will continue cooking for a bit after they come out of the oven.<\/p>\n
Serve in the baking cups, or let cool for a couple of minutes, then run a knife around the edges and turn out into plates to serve.<\/p>\n
Recipe by Kathy Casey Food Studios\u00ae<\/p>\n","protected":false},"excerpt":{"rendered":"
Have you ever heard the phrase, \u201cmy little chou-chou\u201d? It\u2019s a French term of endearment meaning \u201cmy little cauliflower\u201d \u2013 how cute is that! Cauliflower hasn\u2019t always had a beloved reputation, but these past couple of years it\u2019s become the IT veggie \u2013 and that\u2019s just fine by me! Cauliflower is rich with anti-inflammatory nutrients […]<\/p>\n","protected":false},"author":1,"featured_media":32090,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11760,11770,11775],"tags":[10236,12005,1600,3769,2733,1111,6475,521,291,2409,293,24,1534,466,10247,1338,1052,462,8439],"class_list":["post-6554","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dishing-with-kathy-casey-blog","category-food-recipes","category-komo-news-radio","tag-cauliflower","tag-cauliflower-cheddar-custards","tag-cayenne-pepper","tag-cheddar","tag-cheddar-cheese","tag-cheese","tag-custard","tag-eggs","tag-garlic","tag-healthy","tag-kathy-casey","tag-komo-radio","tag-milk","tag-salt","tag-sherry-wine","tag-vegetable","tag-vegetables","tag-vitamin-c","tag-vitamin-k"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/6554","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6554"}],"version-history":[{"count":1,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/6554\/revisions"}],"predecessor-version":[{"id":32091,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/6554\/revisions\/32091"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/media\/32090"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6554"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6554"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6554"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}