INGREDIENTS:
1 large head cauliflower, cut into small florets
1/4 cup grape seed or tea seed oil
2 cloves fresh garlic, minced
Sea salt and freshly ground pepper to taste
1 cup half and half
3 ounces mascarpone or cream cheese
1 teaspoon mustard (I use dijon)
1 teaspoon Worcestershire sauce
1 pound shredded Cheddar cheese, divided
1/4 cup Panko breadcrumbs, gluten free if desired
1 tablespoon fresh parsley, chopped
DIRECTIONS:
Preheat oven to 375 degrees.
Toss cauliflower with olive oil, garlic, salt and pepper and roast on baking sheet for approximately 25 minutes or until tender and slightly golden brown. Remove from oven.
Spray a 9-inch square baking dish with nonstick spray. Transfer the cauliflower to the baking dish and set aside.
Bring the half and half to a simmer in a small pan, and whisk in the mascarpone/cream cheese, Dijon and Worcestershire sauce until the cheese is melted. Stir in 12 ounces of the Cheddar cheese and whisk just until the cheese melts. Remove from heat and pour over the cauliflower.
Toss the remaining cheese with breadcrumbs and sprinkle over the top of the casserole. Bake for 10-15 minutes or until golden brown and bubbly. Remove from oven and sprinkle with parsley.
Suzy Cohen, RPh, has been a licensed pharmacist for over 30 years, blending conventional medicine with natural approaches to help people feel better and live healthier. She is the founder of Script Essentials, a supplement company known for targeted, custom-formulated products, some with patented innovations.
With a special focus on thyroid health, functional medicine, and drug-induced nutrient depletion (what she calls “drug muggers”), Suzy is the author of several books including Thyroid Healthy, Drug Muggers, and Diabetes Without Drugs. She also writes a nationally syndicated health column and shares practical, easy-to-understand guidance with readers around the world.
