Anyway, this one is Jamie Oliver's "Best Cauliflower Cheese". Video recipe here.
It's made with cauliflower AND broccoli - so I was sold on that one as soon as I saw it. Did I ever tell you about the time when I was cooking something and needed to ask Mr. Wing-It to get me the cauliflower from the freezer, but I couldn't remember the word "cauliflower" and asked him for the "white broccoli" instead? He knew exactly what I meant because he's used to translating my absent-minded gibberish.
Mmm, white broccoli. Let's food! *gibberish*
This dish is pretty easy to put together. First you get a garlic clove nice and toasty in some butter, then you add a bit of flour and some milk to make a sauce, blend in the broccoli, throw in some cheese, pour it all over your cauliflower florets, top with bread crumbs, crunchy almond slices and more cheese, bake and eat! Veganizing this was a no-brainer. Vegan butter, almond milk, and vegan cheese instead of the dairy stuff. I also doubled the cheese, because cheese.
I used frozen broccoli and cauliflower for mine, but I did leave them in the fridge to let them thaw out overnight. Otherwise that thing would have taken forever to bake into soft, creamy, yumminess. The only thing I would do different next time is that I would skip the almond slices. My tongue felt that the crunchiness of the almonds interrupted the perfect creaminess of the dish. And my tongue likes what it likes.
For the cheese I used some more of the GO Veggie! products that I told you about last week. For this one I used the GO Veggie! mozzarella shreds and I also added a couple of tablespoons of the parmesan-style topping to the sauce and all over the top of the dish. The mozzarella melts FAST! I knew this because I had melted some on pasta a few days ago and it only took a few seconds to get soft and gooey. I actually waited to top this dish with the mozzarella shreds until it was ready to come out of the oven, and then I baked it for an extra minute with the shreds on top. The mozzarella is mild and it most definitely melts! I need to melt it on a pizza next. Us vegans are obsessed with melting vegan cheeses, aren't we? I love the flavor of the parmesan-style topping. It's also very mild and it goes well with nearly everything. I've used it in soups, pasta, sprinkled it on pizza, stirred it into polenta. It's a very recipe-friendly flavor. When Mr. Wing-It and I are traveling we always carry some in our cooler. In fact, when we are traveling we also always carry GO Veggie! vegan cheddar slices in our cooler. Quick pastas and sandwiches are road-food staples for us.
I haven't shared any duck photos in a while, so here's today's episode titled "The One Where Mr. Wing-It Tries to Dig a Hole."
The hole was accidentally filled with water because Mr. Wing-It was rinsing off some things with a hose nearby, and these little dumplings thought it would be a good idea to use it as a swimming pool. Ducks are a lot like cats! They have to inspect everything you're doing and also sit on it. Look at that pesky little dumpling in that bowl of muddy soup!
Disclosure: GO Veggie! sent us these products for free. All opinions expressed here are my own.