Greek yogurt 1/2 cup cream Salt and pepper Separate the cauliflower into florets, wash, then boil for about 10 minutes Drain. Coarsely mash the cauliflower with the butter and set aside. Brown the lardon in a skillet, then add the scallions and saute until they soften. Set aside. Mix together the cauliflower, lardon, yogurt, 1 cup of the emmenthal, the cream, salt and pepper to taste. Divide the mixture between ramekins or place in one large baking dish, sprinkle with the remaining cheese and bake in a 350 F oven for 15-20 minutes until golden brown and bubbly.
In the baking dish combine the orzo, cauliflower, veggies and the egg mixture. Orzo and CauliflowerCasserole inspired by 'Supernatural Everyday' by Heidi Swansonserves 6 - 81 1/2 cups orzo1 bouillon cube1 small onion, diced3 cloves garlic, minced2 1/2 cups cremini or button mushrooms, quartered4 cups of cauliflower broken into large florets4 lg leaves of chard, kale or collards, coarsely chopped1 cup sour cream3 eggs, lightly beaten1/2 cup cream1 cup cheddar cheese, shredded1 tbsp dijon1 tsp Worcestershire sauce1 tsp soy sauce or tamari2 tsp thymesalt to tastedash of pepper sauce (optional)1/2 tsp nutmeg and paprikaparmesan for dustingPreheat oven to 350 degrees F. Simmer for 6 minutes and then add the cauliflower to the orzo pot. 4 cups of cauliflower
By pureeing the cauliflower, it adds creaminess without a lot of calories. When eating, cooked cauliflower cut down the richness into right amount (and if you talk about health, it provides you more fiber too)