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
Enjoy!!
Kacey Tess 