Cheesy Cauliflower and Broccoli Bake

This recipe is for a broccoli cauliflower cheese casserole.  I steamed my fresh veggies and combined them with the cheese sauce from a classic mac and cheese recipe.  Then I covered it in Panko breadcrumbs and baked it.  The result is a cheesy way to serve your veggies.  Enjoy! 

Cheesy Cauliflower and Broccoli Bake

Ingredients

¨            1 head of broccoli, cleaned and cut into florets

¨            1 head of cauliflower, cleaned and cut into florets

¨            8 ounces of sharp cheddar, shredded

¨            3 cups of milk

¨            2 tablespoons butter

¨            2 tablespoons flour

¨            ¼ cup of panko breadcrumbs

 

Directions

1.    Put broccoli and cauliflower in large bowl.  Add about ½ inch of water and cover with plastic wrap.  Cook for 6 minutes in the microwave to steam.

2.   In medium saucepan, melt butter.  Add flour, cook for about 5 minutes to get rid of the flour taste.

3.   Add milk, warm over medium heat until just before it boils.  Add cheese and stir until melted into sauce.  Remove from heat.

4.   Put steamed veggies into baking dish.  Cover in cheese sauce and breadcrumbs.

5.   Bake for 30 minutes or until breadcrumbs are slightly browned.

Overall

This side dish was good.  Next time I make it I will add some ground mustard to the flour and butter mixture for a richer flavor. 

Frugality

The broccoli and cauliflower were each on sale for $.88 from Sprouts.  The cheese was $2 and everything else was on hand.  For $3.76 this is a great way to get the kids to eat their veggies, and adults too! 

Look Forward To

A shopping trip…I just used up all of my veggies!

Cauliflower Spaghetti Frittata

Now that you made cauliflower spaghetti

(http://thefrugalveg.blogspot.com/2011/09/cauliflower-spaghetti.html), you are bound to have leftovers.  Never fear, I have the perfect recipe for this.  All you need are eggs, salt and your cold cauliflower spaghetti leftovers.  I call this dish a frittata but you don’t have to cook it in the oven.  Makes a delicious brunch entrée.  Enjoy!

Cauliflower Spaghetti Frittata

Ingredients

• 2 cups leftover cauliflower spaghetti
• 4 eggs
• ½ teaspoon salt
• cooking spray

 

Directions

1. Spray medium pan with cooking spray, add leftovers.  Cook over medium heat until pasta gets a little bit crispy (about 5 minutes).
2. In separate bowl, crack and beat 4 eggs.  Add salt. 
3. Add egg mixture to pan with pasta.   Cook until eggs are not runny.
4. Serve warm.

Overall

This is the whole reason I make cauliflower spaghetti in the first place.  The texture of the crispy pasta with the taste of the salty egg and onion makes this dish delightfully delicious.

Frugality

Since you already made the pasta, your cost for this dish just includes the 4 eggs you use.  Less than $1 and this dish is amazing!  Bon appétit!

This dish is one of my all-time favorite ways to eat cauliflower.  This recipe has been in my family long before me and I was lucky to have it passed down to me.  The end result is a fresh tasting, light, sauce-less pasta dish that serves as a main course in my home.

Cauliflower Spaghetti

Ingredients

• 1 head of cauliflower, cleaned and cut into florets
• 1 medium onion, sliced
• 2 cloves minced garlic
• 2 tablespoons extra virgin olive oil
• ½ pound spaghetti noodles
• Parmesan cheese
• 1 tablespoon dried parsley
• salt and pepper to taste

Directions

1. Place cleaned, florets of cauliflower in medium bowl, add 2 tablespoons of water.  Seal with  plastic wrap and microwave for 6 minutes, or until desired consistency.  Strain and set aside.
2. Prepare pasta according to package directions, strain and set aside.  Reserve ¼ cup of starchy water.
3. Heat olive oil in large frying pan.  Add onion and cook until soft (I like mine on the browner side), add garlic, parsley and salt and pepper to taste.  Add starchy water to deglaze pan and add moisture.
4. Add cauliflower and pasta to onion mixture.  Stir well to combine.  Serve with parmesan cheese on top.

Overall

This is not the first or last time I will make this recipe.  As always, it was mouth-watering.  The more you cook the onions, the sweeter they become so don’t worry if they are a little brown.  If you have fresh parsley, throw it in, it adds depth to the dish.  This is a great, cheap recipe to prepare with very few ingredients.  It serves at least 3 people and makes for a great meal. 

Frugality

The cauliflower cost me about $1.65 through my food co-op (www.bountifulbaskets.org).  The pasta was $1 at Fresh and Easy.  Everything else I had on hand.  This makes a huge dinner with leftovers for $2.65.  This is a dish you really can’t beat.

Look Forward To

I still have a broccoli, a bunch of spinach, and a pound of celery to get creative with.  You should really look forward to what tonight’s leftovers will make tomorrow night….Delectable!