This veggie harkens back to my childhood of making play forests of broccoli and cauliflower. Now as an adult, I can appreciate the fantastic flavor this Brassica has to offer.
First up is a Cauliflower Gratin. Let me assure you, there is no safer way to try a veggie than when it is smothered in a rich parmesan cheese sauce. Simply amazing.
Second is a Twice Baked Potato. Now you could use any veg here that maybe isn't such a huge hit in your household. Squashes, turnips, and parsnips work well. The trick is to puree it and no one will be the wiser. Although the baking time is long, I use it to read stories to the girls, do dishes or prep the rest of the meal.
2 cups chopped cauliflower florets, about half a head
3 large baking potatoes, like russet
1/2 cup shredded cheddar cheese
1/2 cup freshly grated parmesan cheese
3 Tbsp butter or margarine, I prefer a heart healthy omega-3 margarine
3 Tbsp sour cream, I prefer fat free as this recipe will still come out creamy
Sea Salt + fresh ground black pepper
Preheat the oven to 450 degrees. Clean the spuds and prick them all over w/ a fork, place them directly on the oven rack. Bake for 55 minutes. At some point during this time, place your cauliflower in a bowl an cover it with hot water, microwave 8-10 minutes until very tender. Drain well and puree in a food processor or you can try a stick blender. Add 1-2 Tbsp of water if needed but limit it or the potatoes will be soggy. Remove potatoes from oven and allow to cool enough to handle. Turn your oven to a high broil. Cut the potatoes lengthwise and scoop out the flesh, leaving enough to keep the skins intact. Place the part you scooped out into a mixing bowl. Mash this lightly with cauliflower sour cream, margarine, salt, pepper, and half of each cheese using a fork. Portion this back out into the skins and top with the remaining cheese. Broil on a cookie sheet 6" from the heat for 8 minutes or until browned and bubbly. I like to serve this with a simple sautéed breast of chicken and a steamed green veggie.
image via cooks illustrated