Meat Free Monday
Normal service has resumed! After the christmas hiatus, it is time to get back into a routine and as it’s Monday, it’s time for the Meat Free Monday recipe. I’ve recently discovered a fantastic blog, which features inventive gluten free vegetarian dishes. Today’s recipe for a cauliflower and chestnut parmesan bake comes from the Wheatless and Meatless blog, and I chose it to use up the last of my vacuum packed chestnuts left over from Christmas.
CAULIFLOWER CHESTNUT PARMESAN BAKE
- 2 lbs cauliflower, cut into small florets
- 3 oz chopped cooked chestnuts
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 T minced fresh parsley
- 1 tsp fresh thyme leaves
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 1/4 tsp pepper
Heat oven to 400 degrees. Microwave cauliflower in a small amount of water until slightly softened. Mix herbs, cheese and breadcrumbs. Add 3/4 of mix to drained cauliflower. Spray baking pan with oil. Add cauliflower herb mix to pan. Top with remaining herb, cheese and crumb mix. Bake covered until cheese begins to melt (about 10 minutes) and then a few minutes more, uncovered, until top is browned.