Cauliflower Cheese Toss
1 bag bug-free frozen cauliflower
4 tablespoons oil
1 ½ tsp. salt
½ tsp. pepper
Leftover challah for crumbs, for a total of 1-2 cups breadcrumbs
½ cup shredded yellow cheese (or more, if you can afford the calories!)
Use as much cauliflower, or, alternatively, broccoli, or even a mix of both, as you think will feed your crowd.
For 4 people, you only need about 4 cups of cauliflower total (or about a half bag of the average size frozen veggie bags).
In a large (dairy) covered pot place 1 inch of water with the cauliflower.
Steam the cauliflower for 5 minutes.
How to steam:
Turn the flame under the pot of veggies on high just until you see steam, which should not take longer than 5 minutes!
Uncover the pot so the cooking process will stop. Otherwise, you will have very soft cauliflower.
Drain the cauliflower and make sure there is no water left in the pot.
Then add the cauliflower back in, uncovered.
Not overcooking it also preserves more of its natural vitamins and minerals.
Drain off any excess liquid.
I like this with lots of onions, so I used two large ones for only a half a bag, along with a full cup of toasted breadcrumbs.
Slice 2-4 large onions in half lengthwise.
Start to sautee them in 3 tablespoons oil. You can use butter as well, as it certainly will taste great.
Keep stirring and sautéing them until they start to caramelize and turn golden brown.
Before they are too dark, quickly add in the breadcrumbs and add another 1 tablespoon of oil.
Toss repeatedly in the pan, and make sure it does not burn.
Turn off the flame and add in ½ tsp. pepper and 1 ½ tsp. salt.
Place this all back in the pot the cauliflower was steamed in.
Toss to distribute everything evenly.
Turn on the flame for two – three minutes to heat.
When hot, spoon out into the serving dish.
Sprinkle cheese on top for garnish and serve immediately.
This idea is not terribly difficult to do but it tastes so good you will be surprised by how quickly it gets eaten up!