Monday, September 8, 2008

The vegetable formerly known as cauliflower

This was an eating highlight of the weekend. Soooo good. A totally yummy Italian fix without the pasta. I heart that it utilizes the sadly under utilized cauliflower. One of my favorite veggies.

Shelly's Cauliflower and Sausage Bake

1 head of Cauliflower, broken into florets, parboiled
2 eggs, beaten
1/4 cup Italian Style Bread Crumbs
1/2 pound Mild Italian Sausage, browned (You can use beef or turkey too just add a dash more seasonings)
1 1/2 cups Marinara Sauce (I use Rao's)
4 slices (about 1/4 lb) Mozzarella
1/4 cup Parmesan, grated
1/2 teaspoon Italian Seasoning
a few twists of Black Pepper
Olive Oil

Brown sausage. Drain any liquid, set aside.

Parboil the cauliflower, dredge it in beaten egg and lightly toss in Italian Style dried bread crumbs and pan fry in a tiny bit of oil. Turn till golden on all sides.

*You can skip this and just parboil the cauliflower if you are concerned about added fat/carbs (but it's sooooo much tastier this way)

Mix the browned sausage and seasonings into the sauce and spoon 1/2 into a pyrex casserole dish. Place cauliflower over sauce in an even layer. Pour remaining sauce over top. Cover with grated Parmesan and Mozzarella slices.

Sprinkle with a dash more Italian Seasoning. Bake at 350 for 30 minutes.

More Eggface Pastaless dishes 'cause that's how I roll.

More Highlights of the weekend:

* Went to a wine tasting/food sampling event. The entertainment was Tommy Tutone. Remember that song "867-5309 Jenny" from the 80's? I totally hated that song. Well... it really wasn't the song. The guy I dated back then and I broke up and he dated a girl named Jen after me and so it was just bad timing. Anyway... I must give TT props. He actually rocked it. You know like all one hit wonder bands they had a few hidden gems that just didn't get airplay. I enjoyed them... or maybe it was the wine samples. As for the food there wasn't a whole lot of weight loss surgery friendly samples. I did really enjoy a salad with a yummy raspberry vinaigrette. I'll try and replicate it for the blog.

* I noticed my boob scars are really fading. I love that Bio Oil stuff. I was so worried that a second surgery would really leave some massive scarring. ;) I'm such a Franken Barbie.

* I felt kind of cruddy most of the weekend. It's been nasty hot and I am still sleeping like crap but I did have an hour or so of pure bliss on Sunday. As the sun was setting I laid down in my backyard and stared at the sky. A cool breeze kicked in. It was beautiful. So peaceful. You know those completely perfect moments you just want to bottle up and keep forever. The sky was all orangy and purple with crazy cloud formations. I wish I had a camera with me. I just couldn't get up and break the zen.

Now I have Prince "1999" in my head. "The sky was all purple there were people running everywhere..."

Listening to: "Purple Rain" Prince


a_sikoot said...

I love that song "867-5309"! My hubby is in classic rock cover band and they do that song. My friends and I love to dance and sing along to that song. "I got your number on the wall." We have a lot of fun, it's great exercise.

I will have to try your cauliflower dish, it sounds yummy.

Debbie Y. said...

I love those "Zen" moments, but they are so very few and far between. Sorry you felt crappy this weekend. Cauliflower is so misunderstood. I have always liked it though! Will try this one, but am worried about the cheese. I think it's about time to retry some though.

Ingrid said...

Tommy TuTone played at a Conference I went to for work a few months ago - it was a blast!

So Michelle, I'm kind of new to the WLS gig (RNY 7/10/08) and am finding some sugar in some of your recipes (ie PB2, which I just received in the mail today). Is it because the amounts are too small to affect us, or are you able to tolerate sugars?

I'm loving your recipes and your style -- thanks for sharing your talent!

Anonymous said...

Stupid question time...when you say parboil, how long is that?
(hiding under my dunce cap)
Sandy in NJ

Amber said...

O. M. G.

This recipe is a-mazing!!!

I make it for supper tonight, and think I have a new favorite!

Curious though, how many servings do you get out of it? My mom and I (9 years and 3 months post-op, respectively) cut it into 6 pieces, and we grudgingly finished 1/3 of the dish in one meal.

We were full, but didn't want to overeat because we didn't want to violate the great food with bad memories -- how sick is that. :)

Michelle "Shelly" said...

Hey Amber, So glad you enjoyed it. Yep 6 meals roughly... 1 bigger non-op eater and me ate it. I guess it would depend on non-op/post-op :)


Never a dumb Q... parboil is basically boiling it till it's "cooked" but still firm. Like Chinese restaurant crisp veggies versus soft. They should be warm through but still firm. Hope that helps ;)

Michelle "Shelly" said...

Hey Ingrid,

Sugar in small amounts doesn't bother me. I don't over due but PB and dressings and things I have with no problems.

Michelle "Shelly" said...

Thanks Debbie ;)


a: Oooh I'm jealous I want a rocker boyfriend. Anyone in the band single?

Vikki said...

ooooo yummo! another wonderful recipe for cauliflower, a veggie I never used to like, because it was never cooked properly. Now one of my favorites.

Diane said...

Looks so yummy! I will add that to my menu. I am sharing all of these wonderful recipes with my work-partner. He loves the "bites!" Hey....we'll have bites for dinner tonight (we work nights and cook!).

MissDeb said...

I just wanted you to know that I heart you and the fact that you love to cook. AND the fact that you know that the taste and texture of the food we all eat is highly, highly important!!! Here's a BIG hug for you! Keep up the good work, you are incredibly AWESOME!!!

Diana said...

I will be making the cauliflower dish as it looks WONDERFUL!!!

adoll said...

I know this might be a stupid question, but how do you parboil and I assume it is done in water.

Could you tell i dont cook very often?!?!

Michelle "Shelly" said...

Never a dumb q: parboil is basically boiling it till it's "cooked" but still firm. Like Chinese restaurant crisp veggies versus soft. They should be warm through but still firm. Hope that helps ;)

Doug said...

I'm with you: anything with cauliflower! I just had my lap RnY on Monday, so I'm a ways out from eating any of this good stuff, but it's nice to see what's in store for me down the road!

Kathy said...

I LOVE califlower and I will def have to try this when I have someone else to help me eat it other than the hubby since he HATES it. LOL He hates all veggies and since surgery I am not a fan of them too much eaither. Pretty much salads, broccoli, and califlower are the only ones I eat.

Julie R. said...

YUM!!! Oh this was soooo good! I didn't even miss the pasta at all!!! I get to schedule a date on Thursday but this was a good start! thanks for your GREAT recipes!