Ingredients:
For the Cheesy Cauliflower:
1 large head of cauliflower, cut into florets
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup heavy cream
1 tbsp butter
Salt and pepper to taste
For the Garlic Butter Potatoes:
4 large potatoes, peeled and cubed
3 tbsp butter
4 cloves garlic, minced
1 tbsp fresh parsley, chopped (optional)
Salt and pepper to taste
Instructions:
Prepare the Cheesy Cauliflower:
Preheat your oven to 375°F (190°C).
Steam or boil the cauliflower florets until tender, about 8-10 minutes. Drain and set aside.
In a saucepan, melt butter over medium heat. Add heavy cream and bring to a simmer.
Stir in cheddar and Parmesan cheeses until melted and smooth. Season with salt and pepper.
Place the cauliflower in a baking dish, pour the cheese sauce over it, and mix to coat evenly.
Bake for 10-15 minutes, until the top is golden and bubbly.
Cook the Garlic Butter Potatoes:
In a large pot, boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain well.
In a skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant.
Toss the cooked potatoes in the garlic butter until well coated. Season with salt, pepper, and parsley (if using).
Serve:
Plate the cheesy cauliflower alongside the garlic butter potatoes for a delicious, comforting meal.
Notes:
Add a pinch of paprika or red pepper flakes to the cheese sauce for a bit of heat.
The potatoes can also be roasted instead of boiled for a crispy texture.
Prep Time: 15 mins | Cooking Time: 25 mins | Total Time: 40 mins | Kcal: ~350 per serving | Servings: 4
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