@daydreamer21 I am the same no cold or flu since starting fasting. Fingers crossed that will prevail. Am not now in a office with air conditioning squashed into close desk pods next to coughing colleagues either. am sure that helps
I will give you my cauliflower au gratin as it is scrummy and had a small serve with big salad.
Cauliflower 1 whole broken into evenly sized flowerettes bigger than a golf ball
Water 1/4 cup
1 dessertspoon butter
2 tbspns gluten free flour
300 mls lite milk
Grated Nutmeg generous sprinkle
A few Grinds of Sea salt and peppercorns
Grated cheese I mixed mozzarella and haloumi (save some for topping)
Topping
2 tbsns Seedy nut mix of almond flakes, sesame seeds, pepita and sunflower seeds
2 tbspns Finely Chopped green and white spring onion
1 tbspn Italian parsley some stalk and leaves finely chop stems and roughly chop leaves
1/3 of the saved grated cheese
I nuked a cauliflower in water until still tad firm firm drained off water. Place pieces into a lightly buttered pie dish neatly arranged in one layer.
Make cheats béchamel sauce, I nuke the butter in a Pyrex glass jug 1 minute add the flour and mix until smooth paste then I add the milk and whisk until smooth. I nuke this for 1 minute then take out and mix again to smooth and might need to nuke again 30 sec to 1minute. Then I add the 2/3 of cheese, nutmeg and the salt and pepper. The heat of sauce melts the cheese and you just have to whisk to amalgamate pour creamy sauce over the top of the cauliflower to cover.
Combine the topping ingredients and sprinkle over the top of the cauliflower. Bake the cauliflower in oven until the top is golden which will be at least 30 minutes, but keep,an eye on it.
Serve with a salad of mixed lettuce leaves I used a soft red coral and small cos over which I sprinkled match sized sticks capsicum and carrots, finely shredded celery and white spring onion and 2 teaspoons of finely chopped fresh dill. Yummy
I will give you my cauliflower au gratin as it is scrummy and had a small serve with big salad.
Cauliflower 1 whole broken into evenly sized flowerettes bigger than a golf ball
Water 1/4 cup
1 dessertspoon butter
2 tbspns gluten free flour
300 mls lite milk
Grated Nutmeg generous sprinkle
A few Grinds of Sea salt and peppercorns
Grated cheese I mixed mozzarella and haloumi (save some for topping)
Topping
2 tbsns Seedy nut mix of almond flakes, sesame seeds, pepita and sunflower seeds
2 tbspns Finely Chopped green and white spring onion
1 tbspn Italian parsley some stalk and leaves finely chop stems and roughly chop leaves
1/3 of the saved grated cheese
I nuked a cauliflower in water until still tad firm firm drained off water. Place pieces into a lightly buttered pie dish neatly arranged in one layer.
Make cheats béchamel sauce, I nuke the butter in a Pyrex glass jug 1 minute add the flour and mix until smooth paste then I add the milk and whisk until smooth. I nuke this for 1 minute then take out and mix again to smooth and might need to nuke again 30 sec to 1minute. Then I add the 2/3 of cheese, nutmeg and the salt and pepper. The heat of sauce melts the cheese and you just have to whisk to amalgamate pour creamy sauce over the top of the cauliflower to cover.
Combine the topping ingredients and sprinkle over the top of the cauliflower. Bake the cauliflower in oven until the top is golden which will be at least 30 minutes, but keep,an eye on it.
Serve with a salad of mixed lettuce leaves I used a soft red coral and small cos over which I sprinkled match sized sticks capsicum and carrots, finely shredded celery and white spring onion and 2 teaspoons of finely chopped fresh dill. Yummy