6 Cups Cauliflower Florets
1 Cup Cream or 1 Cup Almond Milk
1 Cup Parmesan
½ Cup Bread Crumbs
1 Tbsp. Flour
1 Tbsp. Butter
Salt & Pepper
Preheat your oven to 400°F.
In a large mixing bowl, combine washed and dried cauliflower, cream or almond milk, flour and 3/4 cup Parmesan. Toss to combine.
Pour mixture into a large baking dish, season with salt and pepper and cover tightly with foil. Bake for 30 minutes.
In a small bowl combine 1/4 cup Parmesan and breadcrumbs. Remove cauliflower from oven and sprinkle mixture over dish.
If desired dot cauliflower with 1 Tbsp. butter.
Bake uncovered for 10-15 minutes or until golden brown.
1 tablespoon butter
2 sliced shallots
5 sliced garlic cloves
1 cup 2% Greek yogurt
¼ cup cream cheese
¾ lb chopped smoked salmon1 lb whole wheat fusilli
freshly ground pepper
Melt 1 Tbsp butter in a skillet over medium-high heat. Add 2 sliced shallots and 5 sliced garlic cloves. Season with kosher salt and cook until translucent, about 5 minutes. Decrease heat to low; add 1 cup 2% Greek yogurt and ¼ cup cream cheese. Stir until melted and combined (don’t boil). Turn off heat and add ¾ lb chopped smoked salmon. Meanwhile, bring a large pot of salted water to a boil. Cook 1 lb whole wheat fusilli until al dente. Remove pasta from water with a slotted spoon and transfer directly to skillet with sauce, letting some cooking water cling to pasta. Toss together (off heat) and add a few more splashes of hot cooking water for a looser sauce. Divide pasta among 4 or 5 bowls; top with freshly ground pepper, poppy seeds, sesame seeds, and capers.