A few months ago my dear friend, Molly, told me that she was making cauliflower for her son, Amon. Jasper was going through a picky phase, so I wanted to try and see if he would eat cauliflower because Molly was getting Amon to enjoy it. She recommended that I break it into little bites, pan roast it with a little olive oil, salt and garlic. Little bite sized things were Jasper’s favorite at the time and so, I followed her lead hoping Jasper would like it; unfortunately he wasn’t a fan.
Since then, I have become obsessed with cauliflower and I crave it all the time. There is something so perfect about it’s texture and it absorbs flavoring so well that it basically tastes like buttery delicious whatever you put on it. While we were in California over the holidays, I requested cauliflower as a side for Christmas dinner. My sister, Heather, made a recipe, from the blog White On Rice, called oven baked cheesy cauliflower and my taste buds went crazy. As usual, I decided to try it at home and realized that part of the recipe calls for mayonnaise. I don’t hate mayonnaise but I avoid it as much as possible, because let’s get real, no one’s waistline can handle too much mayonnaise. And I want cheesy cauliflower ALL THE TIME.
I’ve adjusted the recipe to be a bit healthier by substituting Vegenaise (a healthy alternative to mayonnaise that I have been eating since I was a teenager and can’t live without) and olive oil when I was out of Vegenaise. Both options are amazing and totally comparable to the original recipe that calls for mayonnaise. I also never added a dash of Worcestershire Sauce. I didn’t have it and it wasn’t missed. You can’t go wrong topping cauliflower with a mix of Vegenaise(or olive oil), cheese, mustard and scallions. And now your waistline doesn’t have to suffer from eating too much mayonnaise all winter. Your stomach will thank me now and your booty will be thanking me this summer. Enjoy.
1 head of cauliflower
½ cup Vegenaise or Olive Oil
¼ cup freshly ground Grana Padano Cheese or plain old Parmesan
2 tsp whole grain mustard
1 small shallot finely chopped
cracked pepper to taste
*certified organic & non gmo ingredients are not required but highly recommended!*
Preheat oven to 400º. Cover a cookie sheet with parchment paper. Cut the cauliflower into 1 inch heads and clean thoroughly with cold water. While the cauliflower is draining, combine the cheese, mustard, shallot and pepper in a bowl. Dip each piece of cauliflower into the mixture and place on the parchment lined cookie sheet. Bake for 15 minutes. Serve immediately.