I have been thinking of changing my food blog name to something allergies related so it would be easier to find for people with allergies and food intolerances. I´m pretty sure that there are a lot of people who are eating wheat and egg free (MY LIST) and are looking for new ideas for dinner. Just like I have been doing. I made these awesome muffins the other day with almond and rice flower. They were the best I could do without wheat flower. They are not as fluffy as the ones I´m used to but I keep on trying. It´s only been a few weeks now and I´m still getting used to the new system and sometimes I rebel against it 🙂 It´s hard.
Today I would like to share a very easy cauliflower recipe with you. I got a huge Cauliflower so I have been eating it for days now and it´s still awesome. Allergy warning: Contains milk products.
Prep time 25 minutes, cooking time 1 hour 15 minutes
Preheat oven 375 F.
1 small onion
3 pcs string cheese or any other cheese
227 g Philadelphia cream cheese
Your favourite spices
Parmesan cheese for sprinkling
Blue cheese for serving, it adds so much
Wash your Cauliflower and remove the leaves. Put it in the pot and boil for 10 minutes so you are able to stick onion and cheese in between the florets.
When ready, put into baking pan and stick onions and cheese in between the florets as much as you can or want.
Then cover with cream cheese, sprinkle with your favourite spices and Parmesan cheese.
Put in the oven for an hour and 15 minutes at 375 F. I like my Cauliflower when it´s still a little crunchy. Just poke it with the fork and if you need, add more cooking time.
For serving just cut the individual florets. For me 2 or 3 is enough for dinner. Sometimes I added salad to it, sometimes a piece of meat. It was really whatever I could find in the fridge 🙂
It was pretty much an experimental dinner idea but I´m pretty sure I will make it again. It was so tasty, especially with the blue cheese.