Here’s another delicious post from our friends at EcoSalon. Check it out:
Vegetable casseroles are where it’s at. Because the dish is a casserole, you feel a bit indulgent, which takes care of all those cravings for comfort, while not sidetracking your healthy lifestyle. This recipe calls for cauliflower and red pepper, but I’ve used many different vegetables – mostly root vegetables – in their place, such as broccoli, shredded carrot, celery root, beets, Crimini mushrooms, Brussels sprouts, and artichokes. The only “heavy” ingredient is shredded cheese. Use any raw goat or sheep cheese you can find, and there is no worrying weather your body will be able to process it all.
But today, the focus is on cauliflower, which is an excellent source of vitamin C, vitamin K, manganese, omega-3 fatty acids, and minerals. It helps protect against free radical damage, reduces the risk of cardiovascular disease and cancer, and has anti-inflammatory properties. Cauliflower also boosts brain function and because of its fiber content, promotes digestive health.
- 1 cauliflower head
- 1 large red pepper
- 1 garlic clove
- Dash of salt and pepper
- 1 tablespoon olive oil
- 1/3 cup water
- 1/4 cup shredded raw goat or sheep cheese
Remove the core and stems of the cauliflower so that only the florets and a bit of their stems remain. Remove the inside flesh and seeds from the red pepper, and then chop it finely. Dice the garlic.
In a pot over medium heat, warm the oil. Add the cauliflower, red pepper, garlic, salt and pepper. Stir for 1 minute and then add the water. Immediately close the pot with a lid and reduce the heat to medium-low. This allows the cauliflower to steam and soften. After 2 minutes, remove the lid, stir the vegetables, and then transfer them to a casserole dish.
Sprinkle with cheese and place in the oven to broil on high for 1-2 minutes, or until the cheese has melted.
To share or not to share? Either way, enjoy!
Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.
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