|To say this was a good weekend would be an understatement. Tony finished two projects this past week that he's been working on for awhile. It was a huge weight lifted off of him. He knew he had a new project waiting him for Monday (today), but he was off all weekend and this NEVER happens. So, there was lots of Words With Friends and Draw Something while having our morning cups of coffee and then we were off for a little Saturday hiking by the lake and some picnic lunching sitting on some rocks. It was so nice to get some vitamin D and fresh air. We decided that instead of doing a huge dinner we would have a little fun to round out the evening with pizza and a movie.
The crust was gluten free and heavenly! I used my new bread recipe with a few changes and added fresh rosemary...YUM!
Look, bubbles in my dough!!!
This was the perfect mix of crispy on the outside and chewy on the inside.
I was so impressed that you could actually pick up the slices! This one is going in the book!
Sunday was a bowling day for us. We have really gotten into bowling as a family and we're cheap so we go the oddball times for $2 games. What can I say I like some good cheap fun!
The adventure on the food front continued...
I made mac and cheese for the guys, but I wanted to try something I have been thinking about for awhile. I happen to love cauliflower. Not everyone does here, but I do so this was all for me! I wanted to make a creamy dish with cauliflower and garbanzo bean flour. This was so creamy and rich with a crunch on top from the Corn Chex cereal.
Creamy Cauliflower Casserole
(serves 2 - 4)
1 head cauliflower cut into florets
1 1/2 cup unsweetened almond milk
1/4 cup garbanzo bean flour (I used Bob's Red Mill)
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp dry mustard
1 cup Corn Chex, crushed
Preheat the oven to 375 degrees.
Steam your cauliflower until just cooked, but still a little firm. In a heavy pot, combine the almond milk through dry mustard. Heat on medium heat whisking constantly until the mixture becomes thickened. Transfer your the cauliflower to a greased 9 inch square casserole dish. Salt and pepper to taste**. Next pour the cream sauce over the cauliflower to cover. Sprinkle the casserole with the crushed cereal. Bake for 20 - 30 minutes until browned and bubbly.
Serve as a side dish or a main ...
I know, I have a gift for eating everything over a salad covered in pasta sauce and nutritional yeast!
This was how I ate the leftovers! Still good the next day.
**I have been watching my salt lately. Not that I need to, but I noticed that I have been adding a ton of hot sauce and salt to things and I need to be aware/cut back.
Any new creations you want to share?
I'm sharing this on Simply Sugar and Gluten Free's Slightly Indulgent Tuesday.
Labels: breads, gluten free, main course, product reviews, vegetables