Cauliflower-Veggie Bake


What you’ll need:

1 Tbsp olive oil

1 shallot sliced thinly

1 jalapeño de-veined and seeded chopped finely

1/2 head cauliflower chopped

4-5 red potatoes cleaned and chopped into small pieces (I leave the skins on)

1/4 C snap peas halved

1 C vegetable broth (I use better than bullion)

1/4 C cheddar cheese (optional)

Sea salt

Ground black pepper

Rosemary (dried or fresh)

6 ramekins

What you’ll do:

Preheat oven to 425

In a large pot of boiling water add potatoes and cook until soft

Add cauliflower to boiling water and cook for an additional 3-4 minutes

While that is cooking in a large skillet heat oil over medium and add shallots

Cook until shallots are browned and turn off heat

Strain cauliflower and potatoes

Add cauliflower, potatoes and peas to the skillet with the shallot

Season with salt and pepper

Spoon the veggie mixture evenly into 6 individual ramekins

Pour vegetable broth evenly between the ramekins over vegetable mixture

Sprinkle with rosemary

Top each ramekin with cheddar cheese and bake for 10 minutes until cheese is bubbling

Garnish with more rosemary if wanted


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