Blah blah blah. There’s a whole story about how this recipe came to be. But I just got my house cleaned (yes I did. I totally paid for someone else to clean it today). I just got caught up on laundry. There are no dishes in my sink. And I have the slightest kiss of a sunburn on my shoulders. And the air is thick and rich outside–even as the moon melts it’s light across thy sky.
And, I’m like all….blah, blah, blah. Who wants to hear about food when Zen is attainable? Let’s just suspend ourselves in this moment where all is complete for a single second. All is caught up. All feels…almost do-able.
Let’s just sit here, shall we? The cauliflower can wait.
Except that, ooooohhhh. It is such pretty cauliflower. A single head of that bright orange stuff, all chopped up and cooked up with coconut milk and shredded sharp cheddar.
And that’s, like basically it.
A sidedish so easy… it’s practically the Veggie Lama.
A sidedish so simple…you can toss it and discover inner peace while it preps itself in the oven.
A sidedish so delish…well, you’re gonna be willing to dirty that clean sink just to place it inst thy belly.
Suck it in. Breathe it. Slow it down. Savor it.
Who says we can’t have it all?
(Pssst! Pair this recipe with my healthified Chicken Cordon Bleu and make your innards weep with joy.) Purr. Meow. Namaste.
1 head orange cauliflower, florets cut off
1 large shallot, finely chopped
1 can coconut milk
1 tablespoon apple cider vinegar
1 tablespoon mustard
1 teaspoon garlic powder
2 cups cheddar cheese
fresh ground pepper
Preheat oven to 375 degrees. Place cauliflower florets into a 9x13 dish. In a large bowl, stir together shallot, coconut milk, vinegar, mustard, garlic powder, cheese, and pepper. Pour over cauliflower. Pop cauliflower into the oven and bake for 30-40 minutes, stirring every 10 minutes or so, until the cauliflower is tender and the sauce is thick and cheesy. Cool slightly before serving! Enjoy!