- 1 medium head of cauliflower
- 1/4 cup half and half
- 1/4 tsp sea salt
- Pepper, to taste
- A pinch of nutmeg
- 2 oz shredded mozzarella
- 1 tbsp bread crumbs
Preheat your oven to 350 degrees F.
Cut the cauliflower into small florets.
Place the florets into a square baking dish.
In a small bowl, whisk together the half and half, salt, pepper, and nutmeg.
Pour the mixture over the cauliflower.
Cover the dish with foil and bake for 40-45 minutes.
Remove the foil and sprinkle on the cheese and the breadcrumbs.
Bake for another 5 minutes, uncovered. Then turn on the broiler for 1-2 minutes.
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- 1 tbsp olive oil
- 1 yellow onion
- 1 clove garlic, minced
- 1 medium zucchini
- 1 medium yellow squash
- 1 medium potato
- 1 medium tomato
- 1 tsp dried thyme
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
Preheat your oven to 400 degrees F.
Very finely dice the onion.
Heat a skillet over medium-high heat. Add in the oil and sauté the onion and garlic for 5 minutes.
Peel the potato.
Very thinly slice the zucchini, squash, and the potato. I used the slicer on my food processor. You can also use a mandolin or a knife.
Spray a square baking dish with non-stick spray.
Pour the onion and garlic into the bottom of the dish.
Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern.
Sprinkle the vegetables with salt, pepper, and thyme.
Cover the dish with foil and bake for 30-45 minutes.
Remove the foil and sprinkle on the cheese.
Bake for another 15 minutes before serving.
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