During the cooler months when we are craving rich delicious casseroles, our wardrobes often suffer. Eating rich and delicious foods shouldn’t always mean that you need to fill your diet with tons of fat and calories which make you need to buy new clothes!
Very often, we decide to do some veggie-heavy-eating around here. Normally we spend much of our summers eating tons of fresh fruits & veggies. Because of a little thing called Getting Married we didn’t join a Co-Op this year. We really missed all of the fresh vegetables which were part of those weekly pick-ups! By no means could we (ok, could I) ever go strict Vegetarian, but there are certainly times where we go a while without eating Meats, it keeps things fresh and always on our toes with constantly switching up our food routines.
With late season vegetables being readily available (and lets face it, most vegetables are available year-round at good prices here in the states), now is the perfect time to make this healthy yet filling vegetable casserole!
- 1 lb baby bella OR white button mushrooms, cleaned and chopped
- 1 medium cauliflower head, washed, trimmed, cored and cut into florets
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 ½ Tablespoons olive oil
- 1 Tablespoon coarse sea salt
- ½ teaspoon fine grain sea salt
- ½ teaspoon ground pepper
- 2 large free-range organic eggs
- ⅓ cup SHARP Ceddar Cheese,, shredded
- ½ cup plain Greek Yogurt OR Sour Cream
- ⅓ cup Parmesan cheese, grated
- handful fresh parsley leaves, chopped (optional)
- Preheat oven to 425°F (220°C) and place a rack in the middle. Grease a medium-large baking dish with a bit of olive oil and set aside.
- Spread cauliflower florets in an even layer on a rimmed baking sheet. Drizzle over 1 tablespoon of olive oil and sprinkle with coarse salt and pepper. Roast in the oven for 30 minutes or until the cauliflower is lightly caramelized, turning once.
- While the Cauliflower is roasting, in a large skillet over medium-high heat saute’ the mushrooms in ½ tablespoon of olive oil sprinkled with a couple of pinches of salt. Stir every minutes or so until the mushrooms have released their liquid and have browned up a bit. Add the onions and cook for another 4 to 5 minutes until onions are translucent. Stir in the garlic, cook for another minute and remove from the heat.
- When the cauliflower is ready, add them to the mushroom skillet and stir until combined.
- In a large bowl combine eggs, cheese and yogurt. Add cauliflower & mushroom mixture, stir until well combined and turn out into your prepared baking dish. Sprinkle with Parmesan cheese and cover with foil.
- Once your Casserole is in the oven, lower oven temperature to 350°F (175°C). Bake in the oven for 30 minutes. Remove the foil and bake for 10 minutes, until golden around the edges.
- Optional: Sprinkle with chopped fresh parsley before serving.
Recipe from Their on You
Two Years Ago – Pumpkin Pie Martini… not the prettiest of photos, but a darn good drink!
And I leave you with this, Today’s Question of the Day… What seasonal produce/casseroles do you find yourself craving?