Makes: 4 servings
1 head cauliflower, florets removed
3 tablespoons olive oil
Sea salt and pepper
4 cups cooked grains {you may use barley, brown rice or a mixture}
8 tablespoons shredded Comte or Gruyere cheese
A few fresh chives, for garnish
1. Preheat the oven to broil.
2. Put the cauliflower florets on a parchment-lined cookie sheet and drizzle them with olive oil, then lightly sprinkle with salt and pepper. Slide into the oven. After about 15 minutes, once the florets start to brown, pull them out of the oven and turn them over, so the other side gets brown, too. This will take about 10 more minutes. When browned on both sides, remove florets from the oven and let cool. {I often do this ahead of time.}
3. In a jam jar that'll hold at least 2 cups, layer 1 cup of grains on the bottom and 1 cup of roasted cauliflower florets on the top. Add 2 tablespoons of cheese on top of each one, then pop into the oven for 20 to 30 minutes or until the cheese is nice and bubbly. Snip fresh chives on top and serve.
Nutritional analysis per serving:
397 calories; 18 grams fat; 54 grams carbohydrates; 11 grams protein;13 milligrams cholesterol; 82 milligrams sodium; 7 grams dietary fiber; 35 percent of calories from fat.
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