Starchless Cauliflower, Goat Cheese and Almonds Bake

With a request to develop a “vegetarian, starchless bake”, the decision to use cauliflower as the main ingredient was quite obvious, as this vegetable’s texture when cooked is as close to that of potatoes.
In order to add color and different textures to the bake, while keeping preparation as uncomplicated as possible, I’ve added to it a mix of frozen vegetables, along with sliced almonds and two types of goat cheese. I then simply seasoned the mixture with freshly grated nutmeg and four peppers mix, and topped it with additional almonds and cheese, to create a tasty, crunchy topping. The result was a flavorful and aromatic bake that can be served on its own, as a light main course, or as a side dish. Try it and enjoy.

* Using frozen mixed vegetables makes for easier preparation. If you prefer to use fresh vegetables, steam them lightly before adding to the mixture.
* Due to the fact the bake contains no starches, a fairly long baking time is needed in order to stabilize it.
* If you can’t find wine soaked goat cheese, Pecorino or Parmesan cheeses can be used instead.
* The bake can be kept in the fridge, covered, for up to two days. To keep the crunchiness of the topping, make sure to reheat it in a toaster oven, not in the microwave.

Makes: 10
Prep time: 20 minutes
Cooking time: 10 minutes
Baking time: 1 hour 20 minutes

1 large head of cauliflower
½ cup water
3 L eggs
1 tsp salt
½ tsp each: freshly grated nutmeg, four peppers mix
2 cups frozen mix of carrots, peas and corn, thawed
½ cup sour cream
½ cup almond flakes
½ cup wine soaked goat cheese, finely grated (see notes)
4 oz (115 grams) fresh goat cheese, coarsely crumbled
For the topping:
½ cup wine soaked goat cheese, finely grated (see notes)
½ cup almond flakes

1. Trim the cauliflower, wash and place in a large flat pot, in one layer. Add the water, cover and steam over high heat, for about 10 minutes, or until the cauliflower is tender. Strain, if needed, and mash coarsely with a potato masher. Measure 4 cups and place in a large bowl.

2. Preheat the oven to 370F (188C). Line a 12” x 8” (20.5cm x 30cm) pan with baking paper.
3. Add the eggs, salt, nutmeg and peppers mix to the mashed cauliflower, and mix well. Add the frozen vegetables, sour cream, almond flakes, grated goat cheese and crumbled fresh goat cheese. Mix gently, so that the fresh goat cheese chunks will still be visible. Pour the mixture into the lined pan and level the top with a spatula. Sprinkle the grated goat cheese and almonds for the topping all over.

4. Bake for 1 hour 10 minutes, or until the bake is set and the topping is golden.

Lobster Tails Salad with Mango and Coconut Milk Dressing

When I cook lobster tails, it’s usually for one purpose: lobster rolls (see a recipe HERE). However, since it’s quite a summery dish, it didn’t feel right to prepare it in this current cold weather. So, I’ve decided to mix the cooked lobster with some warming, spicy-sweet coconut milk dressing instead. Continue reading

Baked Brie with Quince in Spiced Red Wine

Baked Brie is a festive and easy to make dish. The warmed, creamy cheese is served with crackers, fruit and nuts, and the combination of salty, sweet and creamy flavors is irresistible. Continue reading

Mini Eggplants Stuffed with Lamb, Pine nuts and Currants

Lamb stuffed Mini Eggplants Halves Ronit PensoI made this tasty dish a few times since I’ve posted it, and again, a couple of days ago. It was as delicious as always, and it made me think it would be a good idea to re-post the recipe, as it was posted in the early days of the blog, and some of you probably haven’t seen it. See you next week with a new recipe. 
Stuffed vegetables are the tasty proof for the phrase “the whole is greater than the sum of its parts”. Both the stuffing and the vegetables impart their flavors on each other and create a new wonderful flavor, while one can still taste each part separately. Continue reading

Wonton Wrappers with Pineapple-Coconut Milk Duck Filling

Wonton wrappers are a wonderful versatile item that I love using. Once filled, they can be steamed or fried, or turned into quick ravioli dishes. In the recipe here I’ve used them to prepare mini egg rolls and cooked ravioli, filled with a delicious duck filling. Continue reading

Savory Scallions, Red Pepper and Olives Muffins

If you get up in the morning and feel like having some fresh bread that doesn’t require lots of work, these quick “all in one bowl” savory muffins are the answer. Continue reading

Shrimps Rice Rolls with Soy-Tahini Dipping Sauce

Fresh and tasty rice paper rolls are a signature dish of the Vietnamese cuisine. The thin rice wrappers are filled with fresh ingredients and served with a savory-sweet dipping sauce, which is an integral part of the dish, as the filling is not seasoned. All this makes the rolls perfect for summer entertaining. Continue reading

Romaine Lettuce Salad with Halloumi Cheese

On a hot summer day, a fresh salad with some filling additions is all that is needed for lunch or dinner. This colorful salad is full of flavors and textures, and is the perfect example for such a dish. Continue reading

Crispy Asparagus with Saffron-Garlic Mayonnaise

Fresh asparagus is always a delight, and when I saw this beautiful bunch at the store, I immediately grabbed it. Continue reading

Lobster Rolls

When it comes to lobster rolls, there are two main approaches: the purist one, originated in Connecticut, which refuses to add anything but melted butter to the warm lobster; and the one originated in Main, which serves the lobster cold, with mayonnaise and other seasonings. Continue reading

Watermelon-Strawberry Chilled Soup and Popsicles

Buying watermelon is always a kind of gamble – even with all the suggested methods for choosing a good one, once you get home and cut it – it’s always a surprise. Continue reading