This Casserole Is All Growed Up, Just Like You

Broccoli cheese casserole is one of those truly brilliant comfort foods; mostly because its covered in cheese. I think for most of us it was a sneaky yet tasty way for our parents to try and get us to eat broccoli as kids. Unfortunately, most recipes for the dish aren't very healthy.

Think of this recipe as the broccoli cheese casserole for grown ups. There's still cheese. (I wouldn't do that to you, take away your beloved cheese. That would be cruel.) I've added cauliflower for extra fiber and tons of Vitamin C. Both cauliflower and broccoli are cruciferous (and you know how I feel about cruciferous veggies what with their awesome antioxidants and cancer-fighting skills). The addition of curry adds another layer of flavor to do a little Bhangra dance in your mouth.

And, as if you needed another reason, boys really seem to like eating this casserole. At least every boy I've ever fed it to...

Curried Cauliflower and Broccoli Cheese Casserole
--1 small head of cauliflower, chopped into florets
--curry powder
--paprika
--black pepper
--olive oil (you will need 2 TBSP total, but exact measurements for each step of the process are below)
--1 cup Jasmine rice
--pinch of salt
--garlic, minced
--small onion, chopped fine
--1 small head of broccoli, chopped into florets
--1 cup + 1/2 cup vegetable (to keep vegetarian) or chicken broth (to add even more delicious flavor)
--4 oz. sharp cheddar cheese, cubed
--4 oz. mild or medium cheddar cheese, cubed
--1 oz. sharp cheddar cheese, shredded
--1 oz. mild or medium cheddar cheese, shredded

Heat the oven to 350 degrees. Place the cauliflower florets in a food storage bag or Tupperware with lid. Add 1 TBSP of olive oil and the curry powder, paprika, and black pepper (generous shakes of the spices or about 1 TSP each to coat the cauliflower pieces). Shake it up until the cauliflower is evenly coated with the spice mixture. Place in an oven proof dish and roast in the oven while the rice cooks (about 20 minutes or so).

Cook the Jasmine rice according to package directions, adding 1/2 TBSP olive oil and a pinch of salt.

Heat a large skillet over medium heat. Add the remaining 1/2 TBSP olive oil and swirl to coat the pan. Sauté the onions and garlic for several minutes, stirring often. Add the broccoli florets and sauté for several more minutes, again stirring regularly.

Remove the cauliflower from the oven and add it to the skillet. Stir to combine with the other veggies. Add the cooked rice to the pan and stir in with 1 cup of chicken broth and the cubed cheeses. Remove from heat. The cheeses will begin to melt into the mixture.

Transfer into a large baking dish and add the remaining 1/2 cup of broth to the dish. Sprinkle with the grated cheese and bake the casserole for a half hour. It will be so damn tasty.

Dammit Jim, I'm a cook, not a doctor...
Time: 70 minutes (and worth every second)
Serves: 6
Calories: 381 per serving

Mom Always Said "Eat Your Veggies"

Cauliflower, as it turns out, is amazingly good for you. Like kale, broccoli, and other veggies known as cruciferous, cauliflower contains tons of vitamins, minerals, and fiber. Pregnant? Cauliflower has 15% of recommended daily folate intake and 90% of your vitamin C. Magic! But, again, like other cruciferous veggies, cauliflower can be tricky to eat regularly. My solution? Add bacon of course!

Eating healthy does not have to mean eating boring. To dress up my cauliflower I created a pasta with bacon, curry, tomatoes, and sage for a powerful taste and maximum benefit. Hello Cleveland, we are Maximum Benefit!

Curried Cauliflower Pasta
--8 oz. spaghetti noodles (about 1/2 a box)
--3 slices bacon
--15 fresh sage leaves
--2 cloves garlic, minced
--1 small head of cauliflower, stems and leaves discarded, cut into half-dollar sized florets
--yellow curry powder
--paprika
--black pepper
--1/2 pint cherry tomatoes, sliced in half
--1/2 cup grated Parmesan cheese, divided

Cook the pasta according to package directions. Drain the pasta, reserving 1/2 cup of the pasta water.

While the pasta cooks, in a large skillet, cook the bacon over medium-high heat until crisp. Set aside. Add the whole sage leaves to the skillet and cook in the bacon drippings until leaves are crispy. Set aside with the bacon.

Add the garlic to the pan and cook, stirringly consistently, until garlic is fragrant and begins to brown. Add the cauliflower florets and 1/4 cup of water to the skillet. Cover and let steam for 2 minutes. Uncover and add the curry powder, paprika, and black pepper, tossing to mix well.

Add the tomato halves and cover the skillet again, letting it steam another two minutes. Add the reserved pasta water and 1/4 cup (about an ounce) of shredded Parmesan. Stir so the cheese melts and the sauce begins to get creamy. Add in the pasta and toss to combine. Throw the bacon and sage on top and scoop into bowls.

Top with shredded Parmesan cheese (another 1/4 cup should take care of four bowls) and a fresh crack of black pepper. Serve!

Dammit Jim, I'm a cook, not a doctor...
Time: 25 minutes
Serves: 4
Calories: 403 per serving