I don’t know about you, but I am always planning a party. Sometimes I’ll be in recuperation from the last, and I’m already planning the next. It’s not that I have a lot of them; it’s just that I enjoy the planning so much. It’s almost like planning for a vacation; sometimes that’s a whole lot more fun than the actual vacation (particularly when visiting one’s spouse’s family, but I digress). I have in mind a party for early summer to celebrate my dad’s birthday. My hope is that it will also be a christening of the new enclosed deck and open side area that I’m having built, and is currently scheduled for spring. I’m excited about it. It’s going to give me a lot of additional living space, an entirely new spot to decorate, a wonderful place to have my morning coffee (while still in my jammies — who’s to know?), a bohemian relaxation area, and that open side deck that is going to give me a wonderful place to experiment with the grill.
I’m already thinking that brisket from my favorite barbecue place is going to be the main dish, and am currently contemplating the sides. I like to try to come up with something new and different, and I am not at all averse to trying new recipes on company. I spotted this one online, and, lover of vegetables and cauliflower that I am, I had to try it. This dish is wonderful! Not only is it relatively easy to put together and tremendously toothsome, but it can be made a couple of days ahead prior to baking, or can be frozen and saved to bake later.
I didn’t steam my cauliflower florets as the recipe called for, I decided to blanch mine for about five minutes instead. After blanching them I drained them and then plunged them into cold water to stop the cooking process. I prefer blanching to steaming because it does not rob the vegetables of all of their nutrients, and often the flavor as well. I saved about 1/2 cup of the blanching water to stir into the cheese mixture.
You must try this. I’m sure your family will love it and that you will agree with me that it is a keeper.
Ingredients:
2 lbs. cauliflower florets
8 oz. shredded sharp cheddar cheese, divided
8 oz. shredded Monterrey Jack cheese, divided
8 oz. block cream cheese, softened
4 tablespoons heavy cream
2 bunches green onions, sliced (1 1/2 cups)
6 slices bacon, cooked and crumbled
1 clove garlic, minced
Salt
Freshly ground black pepper
Directions:
Preheat oven to 350°F.
Steam cauliflower florets until tender. Meanwhile, cream together 6 oz. of the shredded cheddar, 6 oz. of the Monterrey Jack, all of the cream cheese, and heavy cream. Stir in sliced green onions, chopped bacon, and garlic; set aside.
Drain any liquid from steamed cauliflower and add to cheese mixture. Stir cauliflower and cheese mixture together. Add salt and pepper to taste.
Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterrey Jack cheeses. Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is bubbly.