We've eaten so much meat over these past few days, I thought I would take a break from it for a day or so! We don't normally eat much meat, but I am not complaining, as it has been fabulous meat and I am very grateful for the opportunity to try it out!
Today I baked us a delicious vegetable casserole, using potatoes, onions and cauliflower. It's like a version of cauliflower cheese without the creamy sauce. Don't get me wrong, I do love me some cheese sauce now and again, but I thought this would be just a tad bit lighter after all the rich food we've been eating lately.
I can't take credit for the idea. I adapted it from the Martha Stewart site. It looked really good and I thought it would be something we would both really enjoy. I added the onion, because cheese and onion go very well together and I thought it would be delicious.
I was right. It was. It's so simple to make too . . . boiled potato, cauliflower and onion, layered with cheese and thyme, with a bit of stock added. You could use vegetable stock and vegan cheese if you wanted to keep it totally vegetarian.
We both really enjoyed it and the leftovers tasted even better. But then again . . . that's usually the case. Leftovers always taste even better than the main meal . . . In any case this went down a real treat served as a main course for two along with slices of buttered brown bread, some pickled beets, and some salad on the side.
*Cheese and Onion, Potato and Cauliflower Bake*
Serves 4 as a side, or 2 as a main
Deliciously different than the usually creamy sauced potato bake. This is fabulous and very easy to make.
cover with the remaining cheese and dot with butter.
Bake in the heated oven for 20 to 25 minutes until golden brown and bubbling. Serve hot.
